Ultrasound‐assisted extraction of phenolic compounds from Phyllanthus emblica L. and evaluation of antioxidant activities

Abstract

The result of this study showed that UAE was a suitable method for the extraction of total phenolic compounds. Moreover, the author's main finding in this work is the fact that phenolic compounds from P. emblica show excellent antioxidant activity in multi-test systems.

Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

“…The chelating capacity of honey is slightly higher than that of cane sugar in the controls (Unpublished data). Present results supported the previous report by Tsai et al (2014), with respect to the chelating property of P. emblica. Fermented P. emblica fruit juices are strong enough to stabilize the oxidized form of the metal ion.…”

“…A recent study has reported the phenolic components extraction from P. emblica by comparing conventional and ultrasound-assisted extractions techniques (Tsai et al, 2014). Sripanidkulchai & Junlatat (2014) also reported the antioxidant properties, and anti-inflammatory effect of phenolic content in P. emblica branch ethanolic extract by maceration and methanolic extract by Soxhlet apparatus.…”

“…Reducing power is attributed to antioxidant activity used as an important sign of the antioxidant capacity (Dktay et al, 2003). Tsai et al (2014) proved the reducing ability of P. emblica extract. A noticeable level of the ferric reducing antioxidant property was recorded in the current study with fermentation product.…”

Contents of total phenolics and flavonoids in and antioxidant activity of Ilex paraguariensis leaves

“…The experiment was carried out in the center of plant breeding and propagation, Departamento de Fitotecnia ( canopy, mixed, and dried in an oven with forced-air circulation at 65°C, until reaching constant mass; the leaves were then ground in a micro mill MA-630 (Marconi, Piracicaba, SP, Brazil) until reaching the granulometry of commercial thick-grind mate, and used for separation of samples. Total phenolics and flavonoids were extracted according to Tsai et al (2014). The extraction conditions were optimized with type and composition of solvents and time of extraction in ultrasound.…”

<b>The effects of ultrasound-assisted extraction on polyphenolics compounds obtained from <i>Physalis angulata</i> using response surface approach

“…Optimal extraction conditions were found to be at ultrasonic temperature of 30°C, ultrasonic time of 5 min, ultrasonic power of 150 W, sample to solvent ratio of 8:100 g mL -1 and acetone concentration of 60%. Under these optimal conditions, 23.49 mg of phenolic compounds, 39.46 mg of flavonoids from 1g of banana peel could be extracted (Tsai, Chou, Liu, & Hsieh, 2014) optimized ultrasound-assisted extraction of phenolic compounds from Phyllanthus emblica. Under optimal conditions (15 min of extraction time, 60°C of extraction temperature, 70% of ethanol concentration, 56 kHz of ultrasonic frequency and a 1:50 solid to solvent ratio), the leaching-out rate of phenolic compounds was up to 55.34 mg g -1 .…”