Comparison of Conventional and Ultrasound-assisted Extraction Techniques on Mass Fraction of Phenolic Compounds from Sage (Salvia officinalis L.)

Dent, Maja; Dragović–Uzelac, Verica; Garofulić, Ivona Elez; Bosiljkov, Tomislav; Ježek, Damir; Brnčić, Mladen

doi:10.15255/cabeq.2015.2168

Cited by 61 publications

(41 citation statements)

References 27 publications

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“…2b, d). Lower yield during extraction at higher temperature for prolonged duration may be associated with polymerization or degradation of thermal sensitive polyphenols (Liyana-Pathirana and Shahidi 2005; Dent et al 2015;Parmar et al 2016). Acetone and methanol models exhibited the positive relationship between TAA and ED with the highest TAA at maximum ED (Fig.…”

Section: Optimization Of Ultrasound-assisted Extractionmentioning

confidence: 98%

“…Distilled water (100 %) was also evaluated for extraction of polyphenols. Extraction temperature (ET) ranged from 40 to 60°C was selected since this range was proven to be the best for obtaining maximum TAA by using various solvents (Liyana-Pathirana and Shahidi 2005;Dent et al 2015). In last step, a series of extraction were also performed for the duration of 10-300 min at 50°C to find the best extraction duration (ED).…”

Section: Preliminary Experimentsmentioning

confidence: 99%

“…During the ultrasound extraction, the collapsing of acoustic cavitation bubbles releases high energy that accelerates the microstructure breakdown of conjugating bond in phenolic esters, glycosides and bound complexes (Wanga and Zuo 2011). Although UAE showed better extraction of polyphenols from different biomaterials (Dent et al 2015;Sahin et al 2013), however, the optimization of other variables, such as, type and concentration of solvent, extraction duration, extraction temperature and solvent to solid ratio are also required. Thus, the study of one variable at a time can lead towards wrong conclusion, which can be overcome by studying the multi-variable effects on the response using central composite face centered design (CCFCD) of response surface methodology (RSM).…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon

Singh

Thakur

et al. 2016

J Food Sci Technol

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In this study, extraction of polyphenols using different solvents (acetone, ethanol, methanol and water) with ultrasound and conventional method from whole mung bean (WMB), hull and cotyledon was conducted. Total phenolic content (TPC), total flavonoids content (TFC), total antioxidant activities (TAA), ferric reducing power (FRP) and DPPH radical scavenging activity were determined. Ultrasound treated extracts exhibited higher TPC, TFC, TAA, FRP and DPPH in different mung bean fractions than CSE. Among the solvents, acetone showed better TPC, TFC, TAA, FRP and DPPH. Hull had significantly higher TPC, TFC, TAA, FRP and DPPH than WMB and cotyledon. Sinapic acid (SA) was the major polyphenol in different fractions. Acetone extract of hull showed high polyphenol content. SA, ferulic acid, catechin, p-coumaric acid, resveratrol, quercetin and luteolin were the major contributors to antioxidant activity of acetone extract. Mung bean hull contained the maximum polyphenols and acetone was observed to be the best extraction medium for polyphenols in combination with ultrasound.

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Section: Optimization Of Ultrasound-assisted Extractionmentioning

confidence: 98%

Section: Preliminary Experimentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon

Singh

Thakur

et al. 2016

J Food Sci Technol

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“…An innovative high-intensity ultrasound process has proven to be highly effective for extracting polyphenolic compounds [40,[60][61][62][63][64][65][66][67][68], and with reduced amount of solvents (enabling the use of green solvents and solvents permitted for human consumption). Moreover, these technologies have been reported to be relatively friendly to the environment [69,70].…”

Section: Introductionmentioning

confidence: 99%

“…Besides traditional technologies like extrusion, freezing, distillation and drying, ultrasound has found applications in the food processing and bioactives extraction in the food industry and biotechnology [51][52][53][54]. The application of high intensity ultrasound has proven to be extremely effective as a pretreatment for drying [55,56], emulsification [57], and for other uses in the food industry and biotechnology [58,59].An innovative high-intensity ultrasound process has proven to be highly effective for extracting polyphenolic compounds [40,[60][61][62][63][64][65][66][67][68], and with reduced amount of solvents (enabling the use of green solvents and solvents permitted for human consumption). Moreover, these technologies have been reported to be relatively friendly to the environment [69,70].…”

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confidence: 99%

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

Dujmić

Ganić

Ćurić

et al. 2020

Foods

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This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE. IntroductionGrapes are one of the fruit crops produced in largest quantities throughout the world. About 80% of all grapes are used in wine production [1]. The annual production of 60 million tons of grapes is mostly for wine production, which consequently generates huge amounts of by-products such as stalks, pomace, seeds, and lees. These by-products are potentially good sources of valuable bioactive compounds. Wine lees are the sediment remaining in vessels containing wine after fermentation and during wine maturation [2]. According to the EEC regulation 337/79 wine lees are defined as residues formed at the bottom of vessels containing wine, after fermentation, during storage, as well as the residue obtained following filtration or centrifugation [3]. It is a known fact that the skin and seeds of black grape berries (V. vinifera L.), as well as red wines naturally contain more than 200 different polyphenolic compounds [4][5][6][7][8][9]. Previous studies performed on extraction of polyphenolic compounds from red grapes were mostly focused on their extraction from seeds or the epidermis of grape berries. Highly profitable commercial extracts of polyphenolic compounds originating from grapes can be found in the market [9][10][11][12].Scientific studies have confirmed that polyphenolic compounds have a positive impact on human health, primarily due to their antioxidant effects that protect the body from harmful radicals [13][14][15][16][17]. Higher consumption of phenolic antioxidants (accomplished through moderate consumption of wine, especially red wine) correlates to a decreased incidence of certain coronary heart diseases [18][19][20][21][22][23]. The most relevant phenolic and polyphenolic compounds in red grapes are tannins, anthocyan...

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Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget

Feridoni

shurmasti

2020

Food Science & Nutrition

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In this study, the antioxidant properties of sour tea extract ( Hibiscus sabdariffa L.) were investigated in both free and nanoencapsulated forms to increase the quality and shelf life of chicken nugget during a 9‐day refrigerated storage period. For this purpose, the extract was prepared using ultrasound and quantities of phenolic and anthocyanin compounds, and antioxidant properties (DPPH free radical scavenging, FRAP) of extract was examined. The results showed that the value of phenolic compounds and anthocyanin compounds were 626.57 mg/g gallic acid and 379.11 µg/ml, respectively, and the extract had high antioxidant activity. Maltodextrin‐whey protein concentrate was used for nanoencapsulation of the extract. Then, to investigate the effect of sour tea extract (free and nanoencapsulated forms) with carboxymethylcellulose (CMC) on quality and shelf life of chicken nugget, five treatments, including T1: control, T2: CMC, T3: CMC +1,000 ppm extract, T4: CMC +1,000 ppm nano extract; and T5: CMC +TBHQ, were prepared. First, physicochemical properties of nugget were measured. The results showed that CMC and sour tea extract reduced oil uptake, moisture content, frying percentage, frying efficiency, and soft texture of fried chicken nugget, and overall the best results were observed in CMC treatment with both extract and nano‐extract ( p < .05). Then, peroxide value (PV), total volatile nitrogen base (TVB‐N), thiobarbituric acid (TBA), and sensory indexes were evaluated in treatments stored at refrigerator for 9 days. The results showed that sour tea extract has antioxidant properties and coating of extract increased its antioxidant properties as nugget containing 1,000 ppm the nanoencapsulated sour tea extract with CMC delayed oxidative spoilage and organoleptic changes of chicken nugget ( p < .05). Therefore, it seems that the nanoencapsulated sour tea extract with CMC can be used as a natural preservative in meat and meat products.

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Comparison of Conventional and Ultrasound-assisted Extraction Techniques on Mass Fraction of Phenolic Compounds from Sage (Salvia officinalis L.)

Cited by 61 publications

References 27 publications

Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon

Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget

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