Comparative study of polyphenolic compound extraction from empty palm fruit bunches and sugarcane pulp

Putra, Leonardo Satriono; Sukweenadhi, Johan; Nathania, Clairine; Wibowo, Enrico Setiawan; Buschle‐Diller, Gisela; Purwanto, Maria Goretti Marianti

doi:10.1016/j.heliyon.2022.e08951

Cited by 8 publications

(4 citation statements)

References 36 publications

(50 reference statements)

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“…Figure 5 outlines the equivalent concentration of ascorbic acid per gram of dry matter at 0. 33 Similar outcomes were discovered by Aguilar-Villalva (2021), revealing that the highest antioxidant capacities were found in soxhlet samples from all tested Annonaceae species and extraction solvents. 34 Interesting results were also attributed to the maceration technique, as Eddahhaoui (2022) who indicated that macerated methanol extracts show a remarkable antioxidant activity, with an IC50 of 0.99±0.01 µg mL −1 , 22.14±0.60 µg mL −1 , and 137.55±0.85 µg mL −1 , for DPPH, ABTS, and FRAP respectively.…”

Section: Antioxidant Activity Evaluation Ferric Reducing Antioxidant ...supporting

confidence: 81%

Alkaloids from Marrubium vulgare L.: Antioxidant and Anti-Inflammatory Activities as a Function of Extraction Methods

2023

TJNPR

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The main objective is to determine the most suitable extraction technique for maximizing alkaloid yield and unlocking their potent biological activities. Extraction parameters, including yield, antioxidant activity, and anti-inflammatory activity, will be meticulously assessed. This study's findings will contribute to understanding the alkaloid profile of Marrubium vulgare L leaves and facilitate the development of effective extraction techniques for obtaining high-quality alkaloidrich extracts. Material and Method Chemicals and plant materialThe glassware used was purchased from Pyrex. Solvents (methanol, ethanol, hexane, chloroform, ethyl acetate, and diethyl ether) were purchased from Honeywell Fluka. Chemicals and reagents (Mayer's reagent, iron chloride, sodium hydroxide, ammonia, hydrochloric acid, sulfuric acid, sodium bicarbonate, sodium phosphate, ammonium molybdate, ammonium hydroxide, potassium ferricyanide, trichloroacetic acid, ascorbic acid, lithium chloride, Gel filtration for chromatography Sephadex G-50, aspirin, and formol) were purchased from Sigma-Aldrich (Casablanca, Morocco). Extracts concentration was done using a rotary evaporator (BUCHI, Rotavapor R-100, Germany), and optical density measurements were performed on Ultraviolet/Visible spectrophotometer (Shimadzu UV-1600 PC UV, Japan). Molecular structures and physicochemical data were obtained from PubChem and SwissADME programs (https://pubchem.ncbi.nlm.nih.gov/, http://www.swissadme.ch/). Plant material used consists of Marrubium vulgare L leaves, which were collected during February and March 2021 in the Fez-Meknes region and were identified by Dr. Chaimae Rais in The National Agency for Medicinal and Aromatic Plants, Taounate, Morocco (Document no. 075/2021). The study was conducted at Human Pathology, Biomedicine and Environment Laboratory, in the Faculty of Medicine and Pharmacy (34.00612274141898, -4.964672169974484).

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Section: Antioxidant Activity Evaluation Ferric Reducing Antioxidant ...supporting

confidence: 81%

Alkaloids from Marrubium vulgare L.: Antioxidant and Anti-Inflammatory Activities as a Function of Extraction Methods

2023

TJNPR

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“…The four dried fruit samples were purchased from the “Harraz for Food Industry and Natural Products” in Cairo, Egypt, and then kept at 5°C until utilized. Dried fruit samples were thoroughly washed with distilled water, then cut into small pieces, and finally dried in a hot air oven (Blender, GmbH, Germany) at 40°C (to keep the fruits energetic substances) for three successive days or until they reached a constant weight [ 8 ]. After that, the fine powder was made from the dried fruit samples using a blade mixer, SPEX-SamplePrep-GenoGrinder ® (Metuchen, USA), and the powder samples were stored at −20°C for further use.…”

Section: Methodsmentioning

confidence: 99%

Influence of incorporating dried fruits on dairy drinks characteristics focusing on their antimicrobial effects

Soliman,

Salam,

Emam

et al. 2024

J Adv Vet Anim Res

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Objective: The study was designed to show the effect of adding different levels of dried fruit extracts for 14 days on sensory and chemical parameters in dairy drinks. The survival of Pseudomonas aeruginosa and Bacillus cereus in artificially contaminated dairy drinks fortified with these extracts was also studied. Materials and Methods: The freshly watery extracts and nonaqueous extracts of dried fruits were prepared by rotary evaporators and solvents, respectively. The determination of the minimum inhibitory concentration of dried fruit extracts was achieved using the disc diffusion test. The sensory evaluation of samples was done, while the chemical parameters of the examined samples were determined by the calibrated analyzer. In addition, the degree of survival of P. aeruginosa and B. cereus in inoculated milk samples was also estimated. Results: In pasteurized and Rayeb milk samples, the water extract of carob and all alcoholic dried fruit extracts had a significant effect on compositional parameters in comparison to control samples. At day 14 of pasteurized milk storage, the watery (20.0%) and alcoholic (10.0%) extracts of carob significantly improved its sensory parameters. Conclusion: Based on the survival results, all utilized dried fruit extracts had a significant inhibitory effect on P. aeruginosa and B. cereus growth in the fortified milk samples at the end of storage. This trial of the survival of these new dairy drinks is the first investigation, particularly in the Middle East. Extracts of utilized dried fruits have prospective functions that enhance dairy drink characteristics.

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“…About 45 gm of finely powdered plant materials were hot extracted using methanol in a Soxhlet assembly at 55°C for 24 hours. The methanol extract (ME) was then concentrated using a vacuum evaporator under reduced pressure and kept at 4°C for future utilization (Putra et al, 2022).…”

Section: Plant Materials Collection and Extract Preparationmentioning

confidence: 99%

Methanol extract of Isodon ternifolius (D. Don) KUDO leaves has antimicrobial and antioxidant activities but no neuroprotective activity.

Hijam,

Koijam,

Haobam

2024

IJERR

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Isodon ternifolius (D. Don) KUDO is a medicinal plant traditionally used by the indigenous people of Manipur, India, as a room fumigant and a means to ward off evil spirits. The current study was designed to assess the antimicrobial, antioxidant, and neuroprotective properties of I. ternifolius. The dried leaves of I. ternifolius were heat extracted with methanol (ME) and screened for phytochemical constituents. The antimicrobial activity was investigated against pathogenic microbes. In-vitro antioxidant activity was assessed by 2-deoxyribose, 2, 2´-Azinobis-3-ethylbenzo-Thiozoline-6-sulphonate (ABTS), and 1, 1-Diphenyl-2-Picrylhydrazyl (DPPH) assay methods. The endogenous reactive oxygen species (ROS) level on SH-SY5Y cells was detected using 2′,7′-Dichlorofluorescein diacetate (DCF-DA). The neuroprotective activity of ME was studied in rotenone-treated SH-SY5Y cells. ME was observed to have substantial antimicrobial potential against four pathogenic bacterial strains - B. subtilis, Streptococcus, K. pneumoniae and E. aerogenes and also revealed antifungal activity against C. albicans. ME also showed potent free radical quenching activity in chemical and cell-culture-based DCF-DA assays and possesses high phenolic and flavonoid contents. However, ME did not show neuroprotective activity in rotenone-treated SH-SY5Y cells.

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Comparative study of polyphenolic compound extraction from empty palm fruit bunches and sugarcane pulp

Cited by 8 publications

References 36 publications

Alkaloids from Marrubium vulgare L.: Antioxidant and Anti-Inflammatory Activities as a Function of Extraction Methods

Alkaloids from Marrubium vulgare L.: Antioxidant and Anti-Inflammatory Activities as a Function of Extraction Methods

Influence of incorporating dried fruits on dairy drinks characteristics focusing on their antimicrobial effects

Methanol extract of Isodon ternifolius (D. Don) KUDO leaves has antimicrobial and antioxidant activities but no neuroprotective activity.

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