Development of microwave-assisted dynamic extraction by combination with centrifugal force for polyphenols extraction from lettuce

Angoy, Alice; Valat, Marc; Ginisty, Pascal; Sommier, Alain; Goupy, Pascale; Caris-Veyrat, Catherine; Chémat, Farid

doi:10.1016/j.lwt.2018.08.059

Cited by 20 publications

(6 citation statements)

References 17 publications

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“…For example, Albuquerque et al 21 . optimized and compared the results from the application of microwaves or ultrasound to produce a strawberry extract that was rich in bio‐compounds, whereas Angoy et al 22 . studied the use of microwaves to extract compounds from lettuce.…”

Section: Introductionmentioning

confidence: 99%

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

et al. 2020

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BACKGROUND In the present work we propose the use of accelerating energies (microwaves and ultrasounds) to the maceration process of sherry vinegar with citrus fruit peels (orange and lemon). For the application of microwaves, an experimental design has been developed in order to optimize the maceration conditions. To evaluate the effect of these energies on the maceration, the volatile and polyphenolic content of the samples has been analyzed, as well as their sensory characteristics. RESULTS Orange peel provided a higher number of volatile and polyphenolic compounds to the vinegar, while lemon's yielded a greater amount of some of them. The multivariate analysis showed that the samples macerated using microwaves were the most similar to the samples macerated in the traditional way. This aspect was corroborated by the sensory analysis, which was more noticeable when orange peel was used in the macerations. CONCLUSION Therefore, it seems that the use of microwaves to accelerate maceration is a good alternative to the traditional method of making sherry vinegars macerated with citrus peel, since it cuts down the maceration time from 3 days to just a few minutes. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

et al. 2020

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“…The conventional methods such as Soxhlet extraction or maceration present low efficiency due to long extraction times, high temperatures and polyphenols degradation 9 . In recent years, more efficient extraction processes such as ultrasound and microwave assisted extractions 10–12 , simultaneous ultrasonic-microwave assisted extraction 13,14 , pressurized and supercritical fluid extractions 15–17 , pulsed electric field 18,19 , microwave and enzyme co-assisted extraction 20 have been developed. The methods used to extract bioactive compounds from plant materials are mostly batch processes.…”

Section: Introductionmentioning

confidence: 99%

A Semi-Continuous Process For Polyphenols Extraction From Sea Buckthorn Leaves

Asofiei¹,

Călinescu²,

Trifan³

et al. 2019

Sci Rep

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Sea buckthorn ( Hippophae Rhamnoides L .) is an important source of bioactive compounds such as: antioxidants, vitamins, fatty acids, amino acids, and minerals. Sea buckthorn leaves extracts have been proved to have anti-microbial, antioxidant, anti-inflammatory, and anti-viral properties. In this paper, the extraction of polyphenols from sea buckthorn leaves using a semi-continuous small-scale reactor is described. The extraction conditions must not affect the composition and structure of polyphenols. For this reason, the influence of different parameters (residence time, solvent flow rate, stirring rate, reactor type, and solvent pre-heating) on the extraction process were studied. The polyphenolic extracts were analyzed in order to determine the total phenolic content (TPC), the antioxidant capacity and the concentration of the main phenolic compounds. The TPC increases with the stirring rate. Pre-heating the solvent leads to a better yield and reduced residence time. The antioxidant capacity is in concordance with the TPC results. HPLC analysis confirms that the semi-continuous microwave assisted extraction (MAE) does not affect the composition of the extracts. The energy consumption was significantly lower for MAE compared with conventional extraction (CE).

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“…The MAE is reported as a green extraction method, as it provides both faster extraction and lesser or no solvent consumption 34,35 . The excess heat and pressure developed during the process increases mass transfer and helps in extracting plant components in lesser time with increased yield as compared to conventional extraction methods 31,[36][37][38][39][40][41] . Excessive heat during MAE was also reported to degrade the heat sensitive compounds 32,33,35,42 , thus the processing conditions (i.e., microwave power, irradiation time, type of solvents and composition) needs to be optimized for obtaining better quality of extract and compounds.…”

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confidence: 99%

Optimized microwave assisted extraction (MAE) of alkaloids and polyphenols from Berberis roots using multiple-component analysis

Belwal

Pandey

Bhatt

et al. 2020

Sci Rep

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Berberis, one of the major sources of berberine and polyphenols, is widely accepted genus for its medicinal properties. The inclusion of these phytochemicals in different health formulations has widened its scope in pharmaceuticals and nutraceuticals. in the present study, multi-component analysis (McA) has been used to extract these nutraceutical compounds from Berberis jaeschkeana roots under microwave-assisted extraction (MAe) conditions. to determine the optimum extraction condition, different factors, including, microwave power, sample to solvent ratio, irradiation time, solvent pH and solvent concentration were tested under 42 experiments. The MCA includes, Plackett-Burmen and Central Composite Design and analyzes model fitness, regression coefficient (β), analysis of variance (ANOVA) and 3D response curve. The results showed significant model fitness and involvement of linear, quadratic and interactive effect of different factors. Under optimized MAE condition, [i.e. 1 g of sample extracted through 70 mL of a solution (100% methanol pH 2.0), provided microwave power of 598 W for 2 min of irradiation time], the berberine and palmatine contents were recorded as 46.38 mg g −1 and 20.54 mg g −1 respectively. Under optimized condition, the yield of alkaloids were found closer to the models' predicted value. Similarly, total phenolic content and antioxidant activities were also found closer to the models' predicted value. to test the suitability of the optimized MAe condition for other species i.e., Berberis asiatica, extraction of alkaloids and polyphenolics was conducted and recorded higher yield to the previous records. Moreover, under optimum extraction condition, six and seven polyphenolic compounds from B. jaeschkeana and B. asiatica were quantified respectively. The proposed MAe optimization design using McA contributes towards faster and greener extraction of alkaloids and polyphenolics with higher yield. Moreover these greener approaches could sustainably utilize species during extract preparation and harnessing its nutraceutical and pharmaceutical potential. this study design could also be replicated on other valuable species or compounds for effective extraction of nutraceutical components and sustainable utilization of natural products.

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Development of microwave-assisted dynamic extraction by combination with centrifugal force for polyphenols extraction from lettuce

Cited by 20 publications

References 17 publications

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

A Semi-Continuous Process For Polyphenols Extraction From Sea Buckthorn Leaves

Optimized microwave assisted extraction (MAE) of alkaloids and polyphenols from Berberis roots using multiple-component analysis

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