A comparison study on microwave-assisted extraction of Potentilla anserina L. polysaccharides with conventional method: Molecule weight and antioxidant activities evaluation

Enhancing natural product extraction and mass transfer using selective microwave heating

“…Several previous studies have observed enhancements in the rate and yield of extraction processes when microwave heating was used [2,9,20,22]. Several authors [9][10][11][12][13]23] have suggested a physical mechanism to explain the observed cellular disruption using microwave heating.…”

“…Microwave extraction exhibits a much higher yield than conventional, peaking at 48% after just 10 minutes. The decline in yield is thought to be due to degradation of the extracted compounds when they are sustained in the processing environment at 70°C [20,21]. The key observation from …”

Optimization of Microwave-Assisted Extraction of Water-Soluble Polysaccharides from Piteguo Fruit by Response Surface Methodology

“…1A, the extraction yield of PTGP was observed to improve significantly with increasing microwave power and reach the optimum value (7.72%) when microwave power was increased to 400 W. However, the extraction yield decreased slowly when microwave power was higher than 400 W. Significant differences were shown in Table 1, which implied that the mean difference of the yield was the highest at 400 W ( p < 0.05). This phenomenon could be explained that solvent viscidity declined and the molecular movements accelerated with the increase of power, which benefited bioactive compounds to release from plant cells into solutions (Alfaro et al, 2003;Wang et al, 2010). In addition, much higher power promoted the degradation of some sensitive compounds (Bagherian et al, 2011).…”

Antioxidant Activity Potential of Virginia (Flue-Cured) Tobacco Flower Polysaccharide Fractions Obtained by Ultrasound-Assisted Extraction

“…To evaluate the antioxidant activity of the polysaccharide extracted from tobacco flowers, DPPH radical scavenging activity and OH radical scavenging activity were determined by the methods of Eloff et al 15) and Wang et al 16) respectively. In both assays, the polysaccharide samples were predissolved in water and tested at various concentrations in parallel with vitamin C (Vc) as antioxidant reference (positive control).…”