Changes in Antioxidant Effects and Their Relationship to Phytonutrients in Fruits of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) during Maturation

Gao, Xin-Yan; Ohlander, Maria; Jeppsson, N.; Björk, Lars; Trajkovski, V.

doi:10.1021/jf991072g

Cited by 582 publications

(399 citation statements)

References 13 publications

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“…The total phenolic content (TPC) was determined using a fast spectrophotometric method described by Gao et al [27]. The reaction mixtures composed of 0.1 mL of sample, 2.0 mL of water, 0.2 mL of Folin-Ciocalteu reagent, and 1.0 mL of sodium carbonate solution (15%) were incubated for 2 h at room temperature.…”

Section: Chemical Analysis Of the Samplesmentioning

confidence: 99%

The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace

et al. 2017

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Chokeberry (Aronia melanocarpa (Michx.) Elliot) is a fruit with exceptionally high levels of phenolic compounds which are accumulated mainly in the peel; hence, the majority remains in the leftovers after juice production. Extraction with the use of carbon dioxide in supercritical conditions was used to isolate phenolic compounds from the pomace. The effect of the process parameters (temperature; pressure; and the addition of ethanol) on the extraction yields and properties of the extracts was investigated. The anthocyanin and total phenolic compound content, as well as the scavenging activity against five selected radicals, were evaluated. The best results were acquired for 35 • C, 10 MPa, and 80% m/m ethanol addition, the yield of phenolic compounds was 1.52 g per 100 g of pomace. The amount of extracted phenolics and the antioxidative attributes of the extracts were highly correlated. The impact of supercritical carbon dioxide density on the amount of recovered compounds was confirmed. The use of supercritical CO 2 led to a significant reduction in the volume of organic solvent required for extraction.

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Section: Chemical Analysis Of the Samplesmentioning

confidence: 99%

The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace

et al. 2017

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“…Total polyphenol content was measured using FolinCiocalteu colorimetric method described previously by Gao et al (2000). Apple cubes extracts (0.1 mL) were mixed with 0.2 ml of Folin-Ciocalteu reagent and 2 ml of H 2 O.…”

Section: Total Polyphenol Content Analysismentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

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Apple cubes of 15 mm were dried naturally without adding any chemical preservative using various drying methods namely intermittent hot air-dehumidified air drying with cyclic temperature profile and step-up temperature profile, heat-pump-assisted (HP) drying, convective vacuum-microwave (C/VM) drying, and heat pump vacuum-microwave (HP/VM) drying. The drying kinetics of apple samples dehydrated by different methods was divided into characteristic drying periods and fitted with empirical models, which gave high value of determination coefficient. The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time). The drying time was affected by effective diffusivity ranging from 3.522×10 −8 to 1.431×10 −6 m 2 /min depending on the drying technique used. It was found that combined drying which apply vacuum microwave (C/VM, HP/VM) gave the lowest values in hardness and chewiness. In addition, HP/VM drying gave the highest retained total polyphenol content, antioxidant activity, and the best appearance quality.

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“…Total amounts of carotenoids were determined following the modified method by Gao et al [13]. Solutions of oil in hexane were measured at 460 nm in the spectrophotometer (Agilent 8453).…”

Section: Uv Analysismentioning

confidence: 99%

Enrichment of edible oil with sea buckthorn by‐products using ultrasound‐assisted extraction

Chémat

Périno-Issartier

Loucif

et al. 2012

Euro J Lipid Sci & Tech

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Sea buckthorn (SBT) pomace, a by-product of juice production, has been studied as a potential carotenoids source because such compounds are of great interest in the food industry. Ultrasoundassisted extraction (UAE) has been used to improve the direct enrichment of edible oils (sunflower, rape seed, olive, and soya) with SBT carotenoids. These oils do not naturally contain carotenoids. After a preliminary study, a RSM has been used to maximize total carotenoid content of extracts and the influence of process variables on the UAE has been investigated. The results provided by the statistical analysis revealed that the optimized conditions were: sonication power of 0.67 W/g oil and a temperature of 358C. The optimization parameters of this ''green'' process provide a greatly improved enrichment of the edible oil in terms of quantity and process time from 33.83 mg/L extract in 90 min obtained by conventional extraction to 51.64 mg/L extract in only 20 min by UAE. Ultrasound-assisted carotenoids extraction from SBT by-products appears to be a simple, rapid, and sustainable alternative to conventional procedures.Practical applications: Improving the value of low quality edibles is important for the food, cosmetic, or nutraceutical industry. It is done by adding ingredients such as carotenoids which are extracted by hexane or other solvents. In this study we show an innovative application of a direct extraction by maceration of by-products in edible oil without solvent and eliminating evaporation and extraction unit operations. Using ultrasound, full extractions can now be completed in minutes with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water, and consuming only a fraction of the fossil energy normally needed for a conventional extraction method such as Soxhlet extraction, maceration, or steam distillation.

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Changes in Antioxidant Effects and Their Relationship to Phytonutrients in Fruits of Sea Buckthorn (Hippophae rhamnoides L.) during Maturation

Cited by 582 publications

References 13 publications

The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace

The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Enrichment of edible oil with sea buckthorn by‐products using ultrasound‐assisted extraction

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