Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp

In vitro antioxidant properties of mangosteen peel extract

“…Interestingly, the peel fractions of some fruits, such as longan, orange, banana, mango, pineapple (Guo et al 2003) and mangosteen (Fu et al 2007;Naczk et al 2011), have higher antioxidant activity than the pulp fractions. Antioxidant compounds have been identified in the peel of pomegranate (Devatkal et al 2012;Iqbal et al 2008), mango (Ajila et al 2007), citrus (Oboh and Ademosun 2011;Singh et al 2011;Zia-ur-Rehman 2006;), banana (Devatkal et al 2011;González-Montelongo et al 2009), longan (Prasad et al 2009), dragon fruit (Wu et al 2006), rambutan , sapodilla (Devatkal et al 2011) and mangosteen (Zadernowski et al 2009). …”

Effect of Extraction Factors and Mass Transfer on Total Phenol Content and Antioxidant Activity of Wolffia Globosa L.

“…Nevertheless, solvent will be deprived and oxidation of the phenolic content will occur if the temperature is too high [10]. This results in the effect of yield increase temperature to 60 ˚C.…”

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

“…is edible, extremely sweet, juicy and succulent in superior agricultural varieties, and apart from ingested fresh, is also often used in East Asian soups, snacks, desserts, and sweet-and-sour foods, either fresh or dried, sometimes canned with syrup in supermarkets. Prasad et al [2009b] extracted longan fruit pericarp by various pressures of HPP (200−500 MPa/ 2.5−30 min at 30°C−70°C) and by different solvent concentrations (25−100%, v/v) and solid-toliquid ratios (1:25 − 1:100, w/v). The extraction yield, total phenolics, and scavenging activities of superoxide anion radical and 1,1-diphenyl l-2-picrylhydrazyl (DPPH) radical by high pressure extraction were determined and compared with those from a conventional extraction for longan fruit pericarp.…”