Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae

Jin, Tingyu; Yu, Meijing; Cao, Mingxi; Zhu, Xingyi

doi:10.1590/fst.79821

Cited by 5 publications

(2 citation statements)

References 19 publications

(19 reference statements)

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“…Extraction temperature also has a great influence on the T-AOC of the extract. Studies show that the pigment, crude polysaccharides, anthocyanin, and flavone in dried rose myrtle fruit were easily destroyed and degraded under high temperature. − However, it is also possible that the high temperature may have led to the loss of ethanol volatilization in the solvent, thereby reducing the extraction efficacy. In addition, a short extraction time was inconducive to the extraction of antioxidant substances in rose myrtle dry fruit, while extended extraction time might destroy the antioxidant substances during the process.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity

Chen

Zhang

Huang

et al. 2022

ACS Food Sci. Technol.

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Rose myrtle (Rhodomyrtus tomentosa) fruit is nutrient-rich and has been shown to exert various beneficial effects on health. This study aimed to use dried rose myrtle fruit as the raw material, and the total antioxidant capacity (T-AOC) as an indicator to determine the optimal extraction process of rose myrtle and prepare a novel rose myrtle yogurt with antioxidant function. We found that the optimal extraction conditions for rose myrtle were as follows: material-to-liquid ratio of 1:15 g/mL, ethanol concentration of 60%, extraction temperature of 50 °C, and extraction time of 40 min. The T-AOC of the extract obtained was 192.43 U/mL. The optimal fermentation process of rose myrtle yogurt was carried out as follows: 50% rose myrtle extract, 16% milk powder, 6 % sucrose, and 0.5% stabilizer were homogenized and autoclaved at 95 °C for 10 min. After cooling, 0.1% fermentation agent was added; the mixture was fermented for 7 h at 43 °C and ripened for 12 h after refrigerating at 4 °C. The T-AOC of the rose myrtle yogurt was 31.48 U/mL, and it had a unique rose myrtle flavor and good sensory quality. This study not only developed a new yogurt product that meets the sensory and production requirements but also provided a scientific basis for developing novel functional food products enriched with rose myrtle.

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Section: Discussionmentioning

confidence: 99%

Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity

Chen

Zhang

Huang

et al. 2022

ACS Food Sci. Technol.

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“…Paeoniflorin is the major component obtained from Paeoniae radix alba, clinically used to treat cardiovascular disease, cerebrovascular disease, nervous system disease, and liver disease in traditional Chinese medicine [5]. Hesperidin in Citri reticulatae pericarpium exerts a variety of pharmacological effects such as anti-oxidation, regulating blood lipids, inhibiting the proliferation of cancer cells in vitro, anti-microbial activity and anti-inflammatory activity [6].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous determination of multiple components in Fuke Yangrong pill by HPLC

Wang

Zhan

Wang

2023

AChrom

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Fuke Yangrong pill, a traditional Chinese patent medicine, with the functions of nourishing qi and blood, soothing liver and relieving depression, regulating menstruation and removing blood stasis, is composed of 16 Chinese medicinal herbs. For quality control purpose, an HPLC method was established for simultaneous quantification of paeoniflorin, hesperidin and ligustilide in Fuke Yangrong pill. With acetonitrile-0.1% formic acid as mobile phase, gradient elution was carried out using Agilent ZORBAX Eclipse Plus C18 column (250 mm × 4.6 mm, 5.0 μm) at 1.0 mL min−1. Detection wavelength was set at 230 nm for paeoniflorin, 280 nm for hesperidin and ligustilide. The temperature was 30 °C. There was a good linearity between the peak area and the concentration of each component to be measured within their linear range (r ≥ 0.9994). The average recoveries were between 98.6% and 102.6% with RSDs no more than 2.93%. This method was validated to be accurate and convenient, which is suitable for the quality control of Fuke Yangrong pill.

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Deep eutectic solvents for the extraction of polyphenols from food plants

Aktaş,

Kurek

2024

Food Chemistry

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Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae

Cited by 5 publications

References 19 publications

Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity

Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity

Simultaneous determination of multiple components in Fuke Yangrong pill by HPLC

Deep eutectic solvents for the extraction of polyphenols from food plants

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