An economical and efficient technology for the extraction of resveratrol from peanut (Arachis hypogaea) sprouts by multi-stage countercurrent extraction

Zhang, Qianghua; Bian, Yanhong; Shi, Yingying; Zheng, Shangyong; Gu, Xing; Zhang, Danyan; Zhu, Xiufang; Wang, Xiaoli; Jiang, Donghui; Xiong, Qingping

doi:10.1016/j.foodchem.2015.01.113

Cited by 29 publications

(19 citation statements)

References 34 publications

(33 reference statements)

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“…This process is based on the re‐use of the same extract for circulation between different extraction stages, creating and maintaining a constant concentration gradient between the solvent and the matrix at each stage. This technique not only increases the extraction efficiency but also substantially decreases the solvent amount used …”

Section: Introductionmentioning

confidence: 99%

“…This technique not only increases the extraction efficiency but also substantially decreases the solvent amount used. 13 The aim of this work was to determine the qualitative and quantitative profile of phenolic compounds in canola seed cake and to investigate the removal of these compounds by conventional stirring extraction and by UAE. The phenolic compounds profile was also monitored during consecutive extractions by re-using the extract in order to evaluate the phenolic compounds dissolution capacity in the solvent.…”

Section: Introductionmentioning

confidence: 99%

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Extraction and identification by mass spectrometry of phenolic compounds from canola seed cake

et al. 2019

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BACKGROUND Canola oil processing generates as by‐products cakes rich in proteins, which have high nutritional value. These cakes contain an expressive amount of phenolic compounds which are important as antioxidants, but can interfere in proteins nutritional value. The aim of this work was to identify the phenolic compounds present in canola seed cake and to maximize their extraction by investigating the factors: temperature (20–70 °C), ethanol concentration in water (0–85%) and sample/solvent ratio (1:5–1:20). RESULTS The maximum phenolic compounds amount was obtained at 65 °C, ethanol concentration of 35% and sample/solvent ratio of 1:20. At this condition, more than 95% of these compounds were extracted from the canola seed cake. It was observed that the solvent could be re‐used for additional extractions, reducing the solvent consumption. A large number of phenolic compounds were identified (24 compounds) and quantified, including sinapic acid derivatives, flavonoid glycosides derivatives and major and minor sinapoyl choline derivatives. CONCLUSION The phenolic compounds can be easily extracted from the canola seed cake, resulting in a cake with low antinutrients content and, in contrast, an extract rich in antioxidant compounds with possible use as a natural source of antioxidants. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Extraction and identification by mass spectrometry of phenolic compounds from canola seed cake

et al. 2019

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“…Owing to the healthy effects attributed to these compounds, recent research has focused on the addition of these phenolic compounds in the food matrix; being considered excellent candidates as functional ingredient [8]. …”

Section: Introductionmentioning

confidence: 99%

Trans-Stilbenes in Commercial Grape Juices: Quantification Using HPLC Approaches

López-Hernández

Quirós

2016

IJMS

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Trans-stilbenes belong to the group of polyphenolic phytoalexins, and occur in many plant foods. These compounds have received great attention by researchers due to their well-known beneficial health effects. In the present study a chromatographic method that comprises the use of variable wavelength (VWD) and fluorescence (FLD) detectors in series for the analysis of trans-stilbenes is presented. The relation of peak-area obtained with both detectors is proposed as an alternative and complementary approach for the rapid identification of these phenolic compounds. The proposed method was applied to determine trans-stilbenes in commercial fruit juices. Trans-piceid was the most common trans-stilbene found in the samples analyzed. The method was validated in terms of linearity, sensitivity and repeatability. Appropriate sensitivity and good linearity (r2 > 0.9991) were achieved.

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“…Based on the results of preliminary single‐factor experiments, the most important parameters microwave power (150–250 W), extraction time (90–150 s), and W/M ratio (30:1–50:1) were selected as independent variables due to the strong influence on MCP yield and their ranges were chosen, while extraction yield of MCP (Y) was selected as response. Independent variables were coded at three levels based on the following equation (Zhang et al, ).

x_{i} = \frac{X_{i} - X_{0}}{Δ X}

where x i is the dimensionless value of an independent variable; X i is the real value of an independent variable; X 0 is the real value of an independent variable at the center point; Δ X is the step change value.…”

Section: Methodsmentioning

confidence: 99%

Optimization of ultrasonic‐microwave synergistic extraction of polysaccharides from Morchella conica

Sun

Guo

et al. 2017

J Food Process Preserv

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Ultrasonic‐microwave synergistic extraction (UMSE) was used to extract from Morchella conica polysaccharide (MCP). The effect of three independent variables (microwave power, ratio of water volume to raw material weight (W/M ratio), extraction time) on extraction yield was optimized using response surface methodology with a Box–Behnken design. The high R2 values (>.966) demonstrated the response and independent variables predicted by polynomial model were fitted. The optimal conditions for MCP extraction were microwave power of 210.61 W, W/M ratio of 41.07:1, and extraction time of 126.98 s. Under these conditions, the experimental yield was 7.53 ± 0.17%. By comparison of ultrasound assistant extraction (UAE) and microwave assistant extraction (MAE), the extraction efficiency of UMSE is the highest. Practical applications Morchella conica is a species of mushroom contained with amount of bioactive polysaccharide. Novel extraction technique UMSE was applied to extract MCP because the high synergistic energy promotes cell disruption and MCP release. Compared with the traditional extraction technology, UMSE requires shorter time and higher efficiency. These effects make UMSE economic to gain bioactive MCP. Thus, the application of UMSE can be useful for improvement on industrial extraction processes of food and natural products.

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An economical and efficient technology for the extraction of resveratrol from peanut (Arachis hypogaea) sprouts by multi-stage countercurrent extraction

Cited by 29 publications

References 34 publications

Extraction and identification by mass spectrometry of phenolic compounds from canola seed cake

Extraction and identification by mass spectrometry of phenolic compounds from canola seed cake

Trans-Stilbenes in Commercial Grape Juices: Quantification Using HPLC Approaches

Optimization of ultrasonic‐microwave synergistic extraction of polysaccharides from Morchella conica

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