scholarly journals Extraction Optimization and Effects of Extraction Methods on the Chemical Structures and Antioxidant Activities of Polysaccharides from Snow Chrysanthemum (Coreopsis Tinctoria)

Polymers ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 215 ◽  
Author(s):  
Huan Guo ◽  
Qin Yuan ◽  
Yuan Fu ◽  
Wen Liu ◽  
Ya-Hong Su ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Extraction Methods ◽  
Hot Water ◽  
Extraction Time ◽  
Food Ingredients ◽  
Chemical Structures ◽  
Assisted Extraction

In order to explore snow chrysanthemum polysaccharides (SCPs) as functional food ingredients and natural antioxidants for industrial applications, both microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) were firstly optimized for the extraction of SCPs. Furthermore, the effects of conventional hot water extraction, UAE, and MAE on the chemical structures and antioxidant activities of SCPs were investigated. The maximum extraction yields of SCPs extracted by UAE (4.13 ± 0.24%) and MAE (4.26 ± 0.21%) were achieved at the optimized extraction parameters as follows: ultrasound amplitude (68%) and microwave power (500 W), ultrasound extraction time (21 min) and microwave extraction time (6.5 min), and ratio of liquid to raw material (42.0 mL/g for UAE and 59.0 mL/g for MAE). In addition, different extraction methods significantly affected the contents of uronic acids, the molecular weights, the molar ratio of constituent monosaccharides, and the degree of esterification of SCPs. SCPs exhibited remarkable DPPH (IC50 ≤ 1.702 mg/mL), ABTS (IC50 ≤ 1.121 mg/mL), and nitric oxide (IC50 ≤ 0.277 mg/mL) radical scavenging activities, as well as reducing power (≥ 80.17 ± 4.8 μg Trolox/mg), which suggested that SCPs might be one of the major contributors toward the antioxidant activities of snow chrysanthemum tea. The high antioxidant activities (DPPH, IC50 = 0.693 mg/mL; ABTS, IC50 = 0.299 mg/mL; nitric oxide, IC50 = 0.105 mg/mL; and reducing power, 127.79 ± 2.57 μg Trolox/mg) observed in SCP-M extracted by the MAE method might be partially attributed to its low molecular weight and high content of unmethylated galacturonic acids. Results suggested that the MAE method could be an efficient technique for the extraction of SCPs with high antioxidant activity, and SCPs could be further explored as natural antioxidants for industrial application.

scholarly journals Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Molecules ◽  
2019 ◽  
Vol 24 (15) ◽  
pp. 2817 ◽  
Author(s):  
Ding-Tao Wu ◽  
Wen Liu ◽  
Qiao-Hong Han ◽  
Ping Wang ◽  
Xian-Rong Xiang ◽  
...  
Keyword(s):  
Functional Food ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Weight Ratio ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Hot Water ◽  
Raw Material ◽  
Food Ingredients ◽  
Chemical Structures

In order to explore Cassia seed polysaccharides (CSPs) as natural antioxidants for application in the functional-food industry, microwave-assisted extraction (MAE) was optimized for the extraction of CSPs by using a response surface methodology. Furthermore, the chemical structures and antioxidant activities of CSPs extracted by MAE and hot water extraction were investigated and compared. The maximum extraction yield of CSPs extracted by MAE (8.02 ± 0.19%) was obtained at the optimized extraction parameters as follows: microwave power (415 W), extraction time (7.0 min), and ratio of water to raw material (51 mL/g). Additionally, the contents of the uronic acids, molecular weight, ratio of constituent monosaccharides, intrinsic viscosities, and degrees of esterification of CSPs were significantly affected by the MAE method. Moreover, CSPs exhibited remarkable 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ABTS, 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl DPPH, nitric oxide, and hydroxyl radical scavenging activities as well as reducing power. The high antioxidant activities observed in CSPs extracted by MAE could be partially attributed to its low molecular weights and high content of unmethylated galacturonic acid. Results indicate that the MAE method could be an efficient technique for the extraction of CSPs with high antioxidant activity, and CSPs could be further explored as functional food ingredients.

Effects of Ultrasound on the Physicochemical Properties and Antioxidant Activities of Chestnut Polysaccharide

2016 ◽  
Vol 12 (5) ◽  
pp. 439-449 ◽  
Author(s):  
Fan Hou ◽  
Yanwen Wu ◽  
Lina Kan ◽  
Qian Li ◽  
Shuangshuang Xie ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Hot Water ◽  
Ultrasound Assisted Extraction ◽  
Scanning Calorimetry ◽  
Sem Images ◽  
Optimal Method ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Abstract A comparison of chestnut polysaccharide extraction using ultrasound-assisted extraction (UAE) and hot water extraction (HWE) demonstrated that UAE is superior to HWE due to its higher extraction efficiency. Scanning electron microscopy (SEM), thermogravimetric analysis-differential scanning calorimetry (TGA-DSC) and Fourier-transform infrared spectroscopy (FTIR) were used to characterize the ultrasound-assisted-extracted polysaccharide (UAEP) and hot water-extracted polysaccharide (HWEP). SEM images revealed that the UAEP and chestnut residue were crushed, with particle sizes that were smaller than those of the HWEP, which was related to the breakage of long-chain polysaccharides. TGA-DSC showed a higher transition temperature and enthalpy value for the UAEP than the HWEP, and the FTIR spectrum revealed typical characteristics of polysaccharides, with some differences between the UAEP and HWEP. The evaluation of antioxidant activities showed that the UAEP had stronger antioxidant capacities than the HWEP, regardless of the reducing power and DPPH-, ABTS- and hydroxyl radical-scavenging activities, suggesting that ultrasound is an optimal method to rapidly extract chestnut polysaccharide, a potential natural antioxidant.

A comparison study on polysaccharides extracted from Fructus Mori using different methods: structural characterization and glucose entrapment

2019 ◽  
Vol 10 (6) ◽  
pp. 3684-3695 ◽  
Author(s):  
Chun Chen ◽  
Ping-ping Wang ◽  
Qiang Huang ◽  
Li-Jun You ◽  
Rui Hai Liu ◽  
...  
Keyword(s):  
Structural Characterization ◽  
Antioxidant Activities ◽  
Extraction Methods ◽  
Hot Water ◽  
Comparison Study ◽  
Mulberry Fruit ◽  
Assisted Extraction

The characteristics and hypoglycemic and antioxidant activities of mulberry fruit polysaccharides obtained by the hot water (MFPh)-, ultrasonic (MFPu)-, acid (MFPc)- and alkali (MFPa)-assisted extraction methods were investigated.

scholarly journals Characterization, Antioxidant and Antitumor Activities of Oligosaccharides Isolated from Evodia lepta (Spreng) Merr. by Different Extraction Methods

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1842
Author(s):  
Feng Xiong ◽  
Hui-Xian Liang ◽  
Zhi-Jing Zhang ◽  
Taifo Mahmud ◽  
Albert S. C. Chan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Biological Activities ◽  
Structural Characteristics ◽  
Extraction Methods ◽  
Hot Water ◽  
Microwave Assisted Extraction ◽  
Antitumor Activities ◽  
Traditional Chinese Herbal Medicine ◽  
Microwave Assisted ◽  
Assisted Extraction

Evodia lepta (E. lepta) is a traditional Chinese herbal medicine with various biological activities. One of the active components of this widely used medicinal plant is believed to be an oligosaccharide. The extraction yields, structural characteristics, antioxidant, and antitumor activities of four oligosaccharide extracts obtained by hot water extraction (HEO), ultrasound-assisted extraction (UEO), enzyme-assisted (EEO), and microwave-assisted extraction (MEO) were investigated. Matrix-assisted laser desorption/ionization-time of flight-mass spectrometry (MALDI-TOF-MS), X-ray diffraction (XRD), and Scanning electron microscopy (SEM) results indicated that the extraction methods had a difference on the molecular mass distribution, structure, and morphology of the EOs. In addition, HEO and MEO showed strong antioxidant activities, which might be related to their uronic acid and protein contents. More interestingly, MEO was more active toward MDA-MB-231 cells compared to other cells, and cell growth inhibition was proposed to occur through apoptosis. Overall, microwave-assisted extraction is a promising technique for the extraction of high quality EO.

scholarly journals EVALUATION OF THREE METHODS FOR THE EXTRACTION OF ANTIOXIDANTS FROM VICIA FABA L. BEAN AND HULLS

2014 ◽  
Vol 44 (3) ◽  
pp. 203-208
Author(s):  
Z. HASHEMI ◽  
M. A. EBRAHIMZADEH
Keyword(s):  
Vicia Faba ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Extraction Methods ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Assisted Extraction ◽  
Vicia Faba L ◽  
Phenolic And Flavonoid

 The efficiencies of three extraction methods (percolation, Soxhlet and ultrasonically assisted extraction) were evaluated for the extraction of antioxidants from Vicia faba L. bean and hulls. Antioxidant activities of extracts were evaluated using four different tests. Total phenolic and flavonoid contents of the extracts were determined using the Folin–Ciocalteu and aluminium chloride methods, respectively. Although the yield of extractions for ultrasonically assisted extraction was about half to one-fourth of that of other methods, the extraction ratio of total phenol was higher. Hull extracts had higher total phenolic and flavonoid contents and antioxidant activities than bean extracts. The hull ultrasonic extract showed the best DPPH (IC50= 56.9 ± 2.5 g ml-1) and NO radical scavenging (11.3 ± 0.5 gml-1). The hull percolation extract showed the best iron chelating ability (171.8 ± 6.8 g ml-1) and reducing power. The results indicated that all extraction methods could effectively extract antioxidants from medicinal plants

scholarly journals The Effect of Extraction Methods on Preliminary Structural Properties and Antioxidant Activities of Polysaccharides from Lactarius vividus

Processes ◽  
2019 ◽  
Vol 7 (8) ◽  
pp. 482 ◽  
Author(s):  
Zhou Xu ◽  
Shiling Feng ◽  
Jipeng Qu ◽  
Ming Yuan ◽  
Ruiwu Yang ◽  
...  
Keyword(s):  
Structural Properties ◽  
Extraction Method ◽  
Metal Ion ◽  
High Performance ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Extraction Methods ◽  
Hot Water ◽  
Composition Analysis ◽  
Assisted Extraction

Four polysaccharides (LVP-u, LVP-m, LVP-e, and LVP-h) were extracted from the fruiting bodies of Lactarius vividus by an ultrasonic-assisted extraction method, microwave-assisted extraction method, enzyme-assisted extraction method, and hot water extraction method, respectively. Then, the effect of extraction methods on yields, preliminary structural properties, and antioxidant activities was systematically investigated using the weighing method, chemical composition analysis, high-performance gel permeation chromatography (HPGPC), high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FT-IR), scanning electron microscope (SEM), radical scavenging, and metal ion chelating assays. Results demonstrated that the four L. vividus polysaccharides (LVPs) were all combined with protein, and the yield of LVP-u was higher than others. Molecular weight distribution, monosaccharide and amino acid compositions, and microstructures among the four LVPs were significantly different. Moreover, the LVPs showed significant antioxidant activities in a dose-dependent manner, and LVP-e demonstrated better antioxidant activities in superoxide anion radical scavenging activity assays and metal ion chelating activity assays, while LVP-u showed higher activity in its hydroxyl radical scavenging ability.

scholarly journals Extraction Optimization, Physicochemical Characteristics, and Antioxidant Activities of Polysaccharides from Kiwifruit (Actinidia chinensis Planch.)

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 461 ◽  
Author(s):  
Qiao-Hong Han ◽  
Wen Liu ◽  
Hong-Yi Li ◽  
Jing-Liu He ◽  
Huan Guo ◽  
...  
Keyword(s):  
Functional Food ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Physicochemical Characteristics ◽  
Extraction Techniques ◽  
Food Ingredients ◽  
Molar Ratios ◽  
Assisted Extraction ◽  
Ultrasonic Assisted

In order to evaluate effects of extraction techniques on the physicochemical characteristics and antioxidant activities of kiwifruit polysaccharides (KPS), and further explore KPS as functional food ingredients, both microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) were optimized for the extraction of KPS. Furthermore, the physicochemical structures and antioxidant activities of KPS extracted by different techniques were investigated. The optimal extraction conditions of UAE and MAE for the extraction of KPS were obtained by response surface methodology. Different extraction techniques significantly affected the contents of uronic acids, molecular weights, molar ratios of constituent monosaccharides, and the degree of esterification of KPS. Results showed that KPS exhibited remarkable DPPH and ABTS radical scavenging activities, and reducing power. The high antioxidant activities observed in KPS extracted by the MAE method (KPS-M) might be partially attributed to its low molecular weight and high content of unmethylated galacturonic acid. Results suggested that the MAE method could be a good potential technique for the extraction of KPS with high antioxidant activity, and KPS could be further explored as functional food ingredients.

scholarly journals Shifting of Physicochemical and Biological Characteristics of Coffee Roasting Under Ultrasound-Assisted Extraction

2021 ◽  
Vol 8 ◽  
Author(s):  
Acharaporn Duangjai ◽  
Surasak Saokaew ◽  
Bey-Hing Goh ◽  
Pochamana Phisalprapa
Keyword(s):  
Chlorogenic Acid ◽  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
Biological Characteristics ◽  
Extraction Time ◽  
Polyphenol Content ◽  
Ultrasound Assisted Extraction ◽  
Time Period ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Ultrasound-assisted extraction (UAE) is an effective tool for the extraction of natural antioxidants. Thus, differentially roasted Arabica-coffee beans known as light (LC), medium (MC), and dark coffee (DC) were prepared and extracted under the influence of UAE. Following that, they were examined specifically on theirs physicochemical and biological characteristics: nutritional values, pH, °Brix, antioxidant activities, polyphenol content, caffeine, and chlorogenic-acid levels. Various parameters, such as extraction temperatures (20, 40, and 80°C) and extraction time periods (5, 10, and 20 min), were examined. DC extract was less acidic than those on MC and LC extracts. LC showed higher moisture content than the MC and DC (1.56, 1.3, and 0.92%, respectively). MC displayed the highest polyphenol content and potent antioxidant activity. Caffeine and chlorogenic acid contents trend to decrease during roasting. The maximum caffeine level was found in MC at 80°C for 5 min (27.65 mg/g extract). The highest chlorogenic acid content was in LC at 80°C for 10 min (16.67 mg/g extract). The caffeine and chlorogenic acid contents were related to the polyphenol content and depended on the roasting and extraction conditions. These results suggest that the UAE at various temperature and extraction time period may alter the physicochemical and biological characteristics of different coffee roasts.

scholarly journals Comparison of Classical and Ultrasound-Assisted Extraction Methods on Antioxidant Activities of Pharmaceutically Active Compounds from Valeriana Officinalis

2021 ◽  
Vol 5 (2) ◽  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Valeriana Officinalis ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Dpph Radical Scavenging

Medicinal plants are good sources and rich of substances which having nutraceutical and health benefits. Valeriana officinalis L. (Valerianaceae) is a known medicinal plant used in traditional medicine worldwide. The aim of present study was to evaluate the efficiencies of three methods for evaluated for antioxidant from Valeriana officinalis. Besides, the impact of extraction methods on total phenollic and flavonoids contents and antioxidant activities of Valeriana root was investigated. The dried-root was extracted by three different methods including maceration, ultrasonic assisted, and Soxhlet assisted extraction. Antioxidant capacity was assessed using four different methods: DPPH and nitric oxide (NO) free radicals scavenging, reducing power and iron chelating activity. The total phenolic and flavonoid contents were also identified. The ultrasonic extract showed highest amount of total phenolics and flavonoids contents. In DPPH radical scavenging activity, the ultrasonic assisted extract, (IC50=0.546 μg/ ml) had a higher activity from other extracts. In reducing power assay, maceration extract showed the highest activity. In DPPH radical scavenging activity, IC50 for ultrasonic extract, soxhlet assisted extraction and maceration extract were 0.546, 0.816 and 0.678 μg/ml, respectively. Here, the maceratin extract showed the highest activity, too. The results clearly indicated the extraction methods used in this study significantly affected antioxidant capacities and total phenolic and flavonoids contents. Ultrasonic assisted extraction and Soxhlet methods were found to be more efficient in extraction of antioxidant components of valeriana.

scholarly journals Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1869
Author(s):  
Mariel Calderón-Oliver ◽  
Edith Ponce-Alquicira
Keyword(s):  
Green Tea ◽  
Electric Fields ◽  
Antioxidant Activities ◽  
Environmentally Friendly ◽  
Natural Antioxidants ◽  
Deep Eutectic Solvents ◽  
Extraction Methods ◽  
Extraction Techniques ◽  
Health Trends ◽  
Food Applications

Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano. Green extraction techniques have been proven to be far more efficient, environmentally friendly, and economical. In general, these techniques include the use of microwaves, ultrasound, high hydrostatic pressure, pulsed electric fields, enzymes, and deep eutectic solvents, among others. These extraction methods are described here, including their advantages, disadvantages, and applications.

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