Comparison of pressurised fluid and ultrasonic extraction methods for analysis of plant antioxidants and their antioxidant capacity

Dobiáš, Petr; Pavlíková, Petra; Adam, Martin; Eisner, Aleš; Beňová, Blanka; Ventura, Karel

doi:10.2478/s11532-009-0125-9

Cited by 42 publications

(25 citation statements)

References 22 publications

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“…No information have been collected so far regarding this aspect although studies performed on ultrasound assisted extraction from plant wastes showed that phenolic compounds were less degraded (Dobiáš et al, 2010) while carotenoids were strongly affected by the process conditions usually applied (Zhao et al, 2006).…”

Section: Ultrasoundsmentioning

confidence: 98%

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

Ferrentino

Asaduzzaman

Scampicchio

2016

Critical Reviews in Food Science and Nutrition

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The recovery of high valuable compounds from food waste is becoming a tighten issue in food processing. The large amount of non-edible residues produced by food industries causes pollution, difficulties in the management, and economic loss. The waste produced during the transformation of fruits includes a huge amount of materials such as peels, seeds, and bagasse, whose disposal usually represents a problem. Research over the past 20 years revealed that many food wastes could serve as a source of potentially valuable bioactive compounds, such as antioxidants and vitamins with increasing scientific interest thanks to their beneficial effects on human health. The challenge for the recovery of these compounds is to find the most appropriate and environment friendly extraction technique able to achieve the maximum extraction yield without compromising the stability of the extracted products. Based on this scenario, the aim of the current review is twofold. The first is to give a brief overview of the most important bioactive compounds occurring in fruit wastes. The second is to describe the pro and cons of the most up-to-dated innovative and environment friendly extraction technologies that can be an alternative to the classical solvent extraction procedures for the recovery of valuable compounds from fruit processing. Furthermore, a final section will take into account published findings on the combination of some of these technologies to increase the extracts yields of bioactives.

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Section: Ultrasoundsmentioning

confidence: 98%

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

Ferrentino

Asaduzzaman

Scampicchio

2016

Critical Reviews in Food Science and Nutrition

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“…Extraction is one of the most important steps in sample pretreatment. Generally, it is a separation process where the distribution of the analyte (in this case, a phenolic compound) between two immiscible phases is made in order to arrive at the appropriate distribution coefficient (Dobiáš et al 2010). The extraction procedure is sequential and systematically carried out using an aqueous organic solvent to extract phenolic compounds in fruit and vegetable samples.…”

Section: Resultsmentioning

confidence: 99%

Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity

Shanker

Debnath

2015

J Food Sci Technol

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Purslane (Portulaca oleracea L.) has several health benefits, such as it reduces risk of CVD, obesity and diabetes. The objective of the study was to investigate the effect of different drying on retention of bioactive molecules, such as omega-3 fatty acids, total phenolic content and antiradical activity of purslane. Five different dehydration methods including microwave (100 MW, 5 min), tray, vacuum, low temperature low humidity, infrared were used at 55-60°C for 5-7 h for dehydration of purslane. Three solvents, viz. water, ethanol and methanol were used for extraction of bioactive molecules from purslane. Total polyphenol content, antiradical activity and rehydration ratio of the bioactive molecules were determined. Results revealed that total PUFA, α-linolenic acid (ALA), total polyphenol content and antiradical activity were found to retain in the dried purslane in the range of (47.9-59.9 %), (42.5-50 %), (188-408GAE/100 g) and (33.0-88.8 mg/100 g) respectively. The highest values of ALA, total polyphenol content and antiradical activity were found to obtain in the vacuum dried sample. Rehydration ratio was found in the range of 3.2-4.3 and vacuum dried purslane showed maximum rehydration. It could be concluded that vacuum dehydration of purslane is an effective method for retention of bioactive molecules and good rehydration behaviour of dried purslane.

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“…The technique also offers the possibility of working under an inert atmosphere and with protection from light [7]. Although variable results have been obtained, in general, PLE provides similar or better extraction efficiencies than Soxhlet extraction, UAE or MAE, with the additional advantages of requiring smaller amounts of solvent and yielding cleanest extracts [30,31]. PLE has been successfully used for the extraction of flavonoids from grape seeds and skins winemaking wastes [32,33], apples and apple pomaces [34,35] and vegetables [30,36].…”

Section: Extractionmentioning

confidence: 99%

Analysis of Flavonoids in Foods and Biological Samples

Gonzaléz-Paramás¹,

Santos-Buelga²,

Duenas³

et al. 2011

Mini Reviews in Medicinal Chemistry

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Flavonoids are a major class of plant phenolics that are widely distributed in the human diet and have been related to health promotion. They may occur in their natural sources in free forms (aglycones), as glycosylated or acylated derivatives, or as oligomeric and polymerized structures. This structural diversity affects their physicochemical behaviour and complicates their analysis. Thus, there is not a single standardized procedure that can be recommended for all flavonoid groups and/or type of samples, and the procedures have to be optimized depending on the nature of the sample and the target analytes. Furthermore, when dealing with the analysis of flavonoids biological samples (i.e., human and animal fluids and tissues) some differential aspects have to be taken into account; the nature of the compounds that can be found in those samples may differ from that present in plants and food, and flavonoids and metabolites occur in much lower concentrations, which make their analysis still more challenging. In this review the main techniques for extraction and analysis of flavonoids in foodstuffs and biological fluids are revised, as well as their occurrence in foods and beverages and available databases.

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Comparison of pressurised fluid and ultrasonic extraction methods for analysis of plant antioxidants and their antioxidant capacity

Cited by 42 publications

References 22 publications

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity

Analysis of Flavonoids in Foods and Biological Samples

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