Effect of ultrasonic treatment on total phenolic extraction from Lavandula pubescens and its application in palm olein oil industry

Abstract

The aims of the current study were to evaluate the best technique for total phenolic extraction from Lavandula pubescens (Lp) and its application in vegetable oil industries as alternatives of synthetic food additives (TBHQ and BHT). To achieve these aims, three techniques of extraction were used: ultrasonic-microwave (40 kHz, 50 W, microwave power 480 W, 5 min), ultrasonic-homogenizer (20 kHz, 150 W, 5 min) and conventional maceration as a control. By using the Folin-Ciocalteu method, the total phenolic contents (TPC) (mg gallic acid equivalent/g dry matter) were found to be 253.87, 216.96 and 203.41 for ultrasonic-microwave extract, ultrasonic-homogenizer extract and maceration extract, respectively. The ultrasonic-microwave extract achieved the higher scavenger effect of DPPH (90.53%) with EC50 (19.54 μg/mL), and higher inhibition of β-carotene/linoleate emulsion deterioration (94.44%) with IC50 (30.62 μg/mL). The activity of the ultrasonic-microwave treatment could prolong the induction period (18.82 h) and oxidative stability index (1.67) of fresh refined, bleached and deodorized palm olein oil (RBDPOo) according to Rancimat assay. There was an important synergist effect between citric acid and Lp extracts in improving the oxidative stability of fresh RBDPOo. The results of this work also showed that the ultrasonic-microwave assisted extract was the most effective against Gram-positive and Gram-negative strains that were assessed in this study. The uses of ultrasonic-microwave could induce the acoustic cavitation and rupture of plant cells, and this facilitates the flow of solvent into the plant cells and enhances the desorption from the matrix of solid samples, and thus would enhance the efficiency of extraction based on cavitation phenomenon.

Assessing the impact of ultra‐sonication and thermo‐ultrasound on antioxidant indices and polyphenolic profile of apple‐grape juice blend

“…It is quite evident from results of current study that increased time of sonication resulted in the elevation of total antioxidant activity due to increased cellular damage. This increase in amount of total phenolics and flavanols are helpful in curtailing various metabolic syndromes, as these compounds possess significant anti‐oxidative properties (Rashed et al, ). Applications of ultra‐sonication and thermo‐sonication have been reported to increase the content of anti‐oxidative properties of various fruit juices (Bhat et al, ; del Socorro Cruz‐Cansino et al, ; Santhirasegaram, Razali, & Somasundram, ; Zou & Hou, ).…”

Beta-carotene and its protective effect on gastric cancer

“…Ultrasound-assisted extraction is performed with a probe ultrasonic processor. It extracts the active components into the solvent through ultrasonic vibration and cavitation[ 19 ]. Several studies have indicated that many factors, including the particle size, solvent, solid/solvent ratio, temperature, extraction time, liquid height and duty cycle of ultrasound exposure exert significant effects on the extraction yield of beta-carotene[ 17 , 18 ].…”

Enhancing bio-recovery of bioactive compounds extracted from Citrus medica L. Var. sarcodactylis: optimization performance of integrated of pulsed-ultrasonic/microwave technique

“…The scavenging activity of Foshou fruit extract against DPPH • was determined according Rashed et al [27] with a slight modification according DPPH • methanolic solution (3.5 mL, 60 µM) was added to 300 µL of Foshou fruit extract. After shaking, the reaction was carried out in the dark at room temperature.…”