scholarly journals Influence of microwave assisted extraction on antioxidant and antiplasmodial activities of Trichilia roka extracts

2015 ◽  
Vol 4 (5) ◽  
pp. 248-252
Author(s):  
Olga Nana ◽  
◽  
Jean Momeni ◽  
Fabrice Fekam Boyom ◽  
Martin Benoît Ngassoum ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Model Systems ◽  
Antiplasmodial Activity ◽  
Root Bark ◽  
Microwave Assisted Extraction ◽  
Mechanical Agitation ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Β Carotene

Antiplasmodial and antioxidant activities of extracts derived from Trichilia roka (Chiov) (Meliaceae) root bark were determined respectively in vitro and using two methods as well as 1,1-diphenyl-2-picrylhydrazyl radicalscavenging and β-carotene-linoleate model systems. The microwave assisted extraction extract was more effective concern antioxydant activity than the antiplasmodial activity compare to conventional mechanical agitation extraction method. Extracts obtained by microwave assisted extraction showed a high total polyphenol content of 126766 μg Equivalent of Gallic acid /g Dry Mater and a total flavonoid content of 789.22 μg Equivalent of Quercetin/g dry mater but a low antiplasmodial activity with and inhibition concentration of 48.386 μg /mL and 23.983 μg/mL for mechanical agitation extract. The evaluation of the antioxidant properties of the two extracts showed that those obtained by microwave assisted extraction shown in the 1,1-diphenyl-2-picrylhydrazyl assay and in the β-carotene bleaching test, the highest antioxidant activity respectively, with an antioxidant activity of 82.12% and with a radical-scavenging activity with inhibition percentage of 88.78%..

scholarly journals Microwave assisted extraction of antiplasmodial and antioxidant limonoids from Trichilia roka (chiov)

2021 ◽  
Vol 10 (3) ◽  
pp. 185-191
Author(s):  
Olga Nana ◽  
◽  
Jean Momeni ◽  
Fabrice Fekam Boyom ◽  
Martin Benoît Ngassoum ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Model Systems ◽  
Root Bark ◽  
Microwave Assisted Extraction ◽  
Mechanical Agitation ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ic50 Values

Trichilia roka (Chiov) is a medicinal plant from Meliaceae family. It is recognized in traditional medicine for its innumerable therapeutic properties. Limonoids, the main constituents of the root bark of this plant, is known for its antioxidant and antiplasmodial activities. To obtain an improved yield of these bioactive compounds from T. roka and reduce extraction time, solvent and energy required, it is of utmost importance to adopt innovative approaches such as microwave-assisted extraction. Microwave was attempted, as compared with the conventional mechanical agitation method to extract bioactive limonoids and quantify them through colorimetric quantification method using 4(dimethyl amino) benzaldehyde (DMAB). The antiplasmodial activity was evaluated against the intraerythrocytic stages of cultured Plasmodium falciparum using a phenotypic approach, and the antioxidant property was evaluated in vitro using DPPH radical-scavenging and β-carotene-linoleate model systems respectively. Three limonoids and were isolated from Trichilia roka (Chiov) root bark labelled RA, RO and RY. The microwave extraction yields were 115.895 mgRUBE/gDW for limonoids. The isolated compounds exhibited good antioxidant activities than crude extracts with IC50 values of 2.59 10-3 , 2.26 10-3 and 1.79 10-3 mg/mL respectively compared to crude extract IC50 values of 2. 10-2 mg/mL. The in vivo antiplasmodial test of the hydromethanolic microwave extracts showed during the five treatment days the decreasing of the parasitaemia for doses 100 mg/kg, 200 mg/kg and 500 mg/kg with inhibition percentages of 82.75, 84.84 and 87.8 respectively

scholarly journals Microwave-Assisted Extraction of Curcuma longa L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1516
Author(s):  
Rut Fernández-Marín ◽  
Susana C. M. Fernandes ◽  
María A. Andrés ◽  
Jalel Labidi
Keyword(s):  
Antioxidant Activity ◽  
Curcuma Longa ◽  
Antioxidant Properties ◽  
Soxhlet Extraction ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Optimum Conditions ◽  
Microwave Assisted ◽  
Assisted Extraction

Curcuma root (Curcuma longa L.) is a very important plant in gastronomy and medicine for its unique antiseptic, anti-inflammatory, antimicrobial and antioxidant properties. Conventional methods for the extraction of curcuma oil require long extraction times and high temperatures that can degrade the active substances. Therefore, the objectives of the present study were: (i) first, to optimize the extraction yield of curcuma oil by applying a Box-Behnken experimental design using surface response methodology to the microwave-assisted extraction (MAE) technique (the independent variables studied were reaction time (10–30 min), microwave power (150–200 W) and curcuma powder/ethanol ratio (1:5–1:20; w/v); and, (ii) second, to assess the total phenolic content (TPC) and their antioxidant activity of the oil (at the optimum conditions point) and compare with the conventional Soxhlet technique. The optimum conditions for the MAE were found to be 29.99 min, 160 W and 1:20 w/v to obtain an optimum yield of 10.32%. Interestingly, the oil extracted by microwave-assisted extraction showed higher TPC and better antioxidant properties than the oil extracted with conventional Soxhlet technique. Thus, it was demonstrated that the method applied for extraction influences the final properties of the extracted Curcuma longa L. oil.

scholarly journals Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction

2021 ◽  
Vol 11 (1) ◽  
pp. 430
Author(s):  
Hassan Hadi Mehdi Al Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Naoufal Lakhssassi ◽  
Anubhav Pratap-Singh
Keyword(s):  
Ethyl Acetate ◽  
Aspergillus Flavus ◽  
Bioactive Compounds ◽  
Ethylenediaminetetraacetic Acid ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.

scholarly journals Microwave Assisted Extraction and Pressurized Liquid Extraction of Sulfated Polysaccharides from Fucus virsoides and Cystoseira barbata

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1481
Author(s):  
Ana Dobrinčić ◽  
Sandra Pedisić ◽  
Zoran Zorić ◽  
Mladenka Jurin ◽  
Marin Roje ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Sulfate Group ◽  
Sulfated Polysaccharides ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Cystoseira Barbata

Sulfated polysaccharide fucoidan isolated from brown algae shows a wide range of biological activities that are significantly dependent on its chemical composition, which is closely related to the applied technique and extraction parameters. Therefore, the objective of this study was to evaluate the influence of microwave assisted extraction (MAE) and pressurized liquid extraction (PLE) parameters (solvent, temperature, time, and number of cycles) on the Fucus virsoides and Cystoseira barbata polysaccharide yield (%PS) and chemical composition (total sugar, fucose, and sulfate group). The optimal MAE parameters that resulted in the highest polysaccharide extraction from F. virsoides and C. barbata were 0.1 M H2SO4 for 10 min at 80 °C, while the optimal PLE parameters were 0.1 M H2SO4, for two cycles of 15 min at 140 °C. Furthermore, the %PS, chemical structure, molecular properties, and antioxidant activity of the F. virsoides and C. barbata polysaccharide extracts obtained with MAE, PLE, and conventional extraction (CE) performed under previously determinate optimal conditions were compared. PLE resulted in a significantly higher %PS from F. virsoides, while for C. barbata, a similar yield was achieved with CE and PLE, as well as CE and MAE, for both algae. Furthermore, the polysaccharides obtained using PLE had the highest polydispersity index, fucose, and sulfate group content, and the lowest uronic acid content; however their antioxidant activity was lower.

scholarly journals Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Cassiano Brown da Rocha ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Ultrasound Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ultrasound Assisted

AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.

scholarly journals Microwave-assisted Extraction and Antioxidant Activity of Flavonoids from Sedum aizoon Leaves

2017 ◽  
Vol 23 (1) ◽  
pp. 111-118 ◽  
Author(s):  
Congbin Jin ◽  
Xiaocong Wei ◽  
Shuli Yang ◽  
Lingyun Yao ◽  
Gangming Gong
Keyword(s):  
Antioxidant Activity ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Sedum Aizoon
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