Effects of ultrasonic treatments on the polyphenol and antioxidant content of spinach extracts

Altemimi, Ammar B.; Choudhary, Ruplal; Watson, Dennis G.; Lightfoot, David A.

doi:10.1016/j.ultsonch.2014.10.023

Cited by 101 publications

(92 citation statements)

References 36 publications

(1 reference statement)

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“…This result confirms that the plant extracts with the highest amount of phenolic content will be more effective at scavenging free radicals. These findings were in an agreement with Altemimi et al [27] and Fernandez-Gutierrez [28], who discovered that the phenolic profile was considered very important to show the relation between the abovestated categories.…”

Section: Resultssupporting

confidence: 92%

A Study of the Protective Properties of Iraqi Olive Leaves against Oxidation and Pathogenic Bacteria in Food Applications

Altemimi

2017

Antioxidants

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There is an ancient and prodigious history of olive trees because of their nutritional, medicinal, and traditional uses. Intensive studies have been conducted on olive leaves because they have many positive and beneficial effects for human health. In this study, different solvents were used to examine the olive leaves for their antioxidant and antimicrobial activities and their possible food applications. The obtained results showed that the amounts of phenolic compounds of the olive leaf were 190.44 ± 0.50, 173 ± 1.72, 147.78 ± 0.69, and 147.50 ± 0.05 mg gallic acid/g extracts using methanol, ethanol, diethyl ether, and hexanol, respectively. The statistical analysis revealed that there was a significant difference in the phenolic contents in terms of the used solvents. The stability of the olive leaves extraction was also studied and the results indicated that increasing the storage temperature could negatively affect and encourage the degradation of the phenolic compounds. Furthermore, the olive leaf extraction was applied to raw sheep meat slides at 0.5%, 1.5%, and 2.5% (w/v) in order to test its antioxidant and antimicrobial effects. The results obviously showed that the sample treated with 2.5% olive leaf extract had the significantly (p < 0.05) lowest Thiobarbituric Acid (TBA) values of 1.92 ± 0.12 (mg Malonaldehyde MDA/kg) throughout 12 days of cold storage. Moreover, the results showed that the sample, which was treated with 2.5% olive leaf extract, had low total bacterial count and total coliform bacteria (6.23 ± 0.05, 5.2 ± 0.35 log colony forming unit (CFU)/g, respectively) among the control, 0.5%, and 1.5% olive leaf treated samples throughout 12 days of storage. The phenolic extracts from the olive leaf extract had significant antioxidant and antimicrobial activities, which could be used as a source of potential antioxidant and antimicrobial agents.

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Section: Resultssupporting

confidence: 92%

A Study of the Protective Properties of Iraqi Olive Leaves against Oxidation and Pathogenic Bacteria in Food Applications

Altemimi

2017

Antioxidants

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“…However, results for other indices of extraction efficiency clearly exhibited that lower ultrasonic frequency was more effective compared to higher frequency. Similar findings were reported for polyphenol recovery using ultrasonication from spinach (Altemimi et al ., ), where the ultrasonic bath operating at 37 kHz was more effective than 80 kHz at temperature–power–time combination of 40 °C, 50% and 30 min, with regard to extraction yield, total phenols and % DPPH inhibition. Furthermore, higher intensity/power ultrasound effectiveness over lower intensity/power has also been testified for recovery of protein from soy flakes (Karki et al ., ) and glycoalkaloids from potato peel (Hossain et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Ultrasound‐assisted extraction of polyphenols from potato peels: profiling and kinetic modelling

Kumari

Tiwari

Hossain

et al. 2017

Int J of Food Sci Tech

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Ultrasound-assisted extraction (UAE) at 33 and 42 kHz has been investigated in the extraction of polyphenols from peels of two potato varieties, cream-skinned Lady Claire (LC) and pink-skinned Lady Rosetta (LR), commonly used in snack food production. Extraction efficacy between the UAE-untreated (control) and the UAE-treated extracts was assessed on the total phenolic content and antioxidant capacities (DPPH and FRAP). Application of UAE showed significantly higher recovery of phenolic compounds compared to solid-liquid extraction process alone. Lower ultrasonic frequency (33 kHz) was more effective in recovering polyphenols compared to 42 kHz ultrasonic treatment. The liquid chromatography-tandem mass spectrometry revealed that chlorogenic acid and caffeic acid were the most prevalent phenolics in LR peels, whereas caffeic acid was dominant in LC peels. Peleg's equation showed a good correlation (R 2 > 0.92) between the experimental values and the predicted values on the kinetics of UAE of phenolic compounds.Ultrasonic extraction of potato-peel phenolics B. Kumari et al. * Significant difference (P < 0.05) within a column, relative to SLE treatment between the variety. ** Significant difference (P < 0.05) within a column, relative to LR variety between extraction conditions. abc Letters followed by different alphabet within a column are significantly different (P < 0.05), relative to LC variety among extraction conditions.

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“…Chan, Yusoff, Ngoh, and Kung () reported that the yield of phenolic compounds increased when the temperature increased from 40°C to 70°C, whereas Teh and Birch () found TPC yield to increase with increase from 40°C to 50°C. However, at 60°C, extraction yield in flax and canola seed cake extracts were reported to decrease (Altemimi, Choudhary, Watson, & Lightfoot, ) probably due to the destruction of phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

Effect of optimized ultrasound‐assisted aqueous and ethanolic extraction of Pleurotus citrinopileatus mushroom on total phenol, flavonoids and antioxidant properties

Gogoi

Chutia

Singh

et al. 2019

J Food Process Engineering

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Mushrooms are rich in phenolic compounds. The extraction of bioactive compounds from oyster mushroom (Pleurotus citrinopileatus) using ultrasonication was optimized. Central composite rotatable design was conducted to optimize the extraction of polyphenols in water and ethanol. The independent variables taken for extraction were temperature (30–55°C), ultrasonic treatment time (8.00–20.00 min) and solvent/solid ratio (20–50 mL/g) and the responses were total phenolic content, total flavonoid content, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant property. The parameters of ultrasonication frequency and power were kept constant. The optimized conditions for water extract were 44°C, 14 min, and 20 mL/g and that of ethanol extract were 39°C, 13 min, and 20 mL/g. Ultrasonication treatment time, temperature and solid to solvent ratio influenced the yield of phenolic acids which were reflected in the responses analyzed. The experimental values under optimal conditions were in good agreement with the predicted values. The study demonstrated that mushroom extract obtained by ultasonication has potential for its health beneficial properties. Practical Applications Mushroom is a very good source of bioactive compounds. But being perishable in nature, it loses its functional properties very quickly after harvesting. The bioactive compounds can be extracted from mushroom and can be incorporated in different foods for their enrichment. This study showed that ultrasound‐assisted (UAE) extraction has potential as an emerging technique for extraction of bioactive compounds from plant sources. UAE showed higher yield of polyphenolic compound with higher antioxidant activity as compared to the conventional extraction methods. Moreover, UAE resulted in less consumption of time and energy than the conventional methods. The results indicate that ultrasound assisted extraction can be promoted as a extraction technique by different food industries.

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Effects of ultrasonic treatments on the polyphenol and antioxidant content of spinach extracts

Cited by 101 publications

References 36 publications

A Study of the Protective Properties of Iraqi Olive Leaves against Oxidation and Pathogenic Bacteria in Food Applications

A Study of the Protective Properties of Iraqi Olive Leaves against Oxidation and Pathogenic Bacteria in Food Applications

Ultrasound‐assisted extraction of polyphenols from potato peels: profiling and kinetic modelling

Effect of optimized ultrasound‐assisted aqueous and ethanolic extraction of Pleurotus citrinopileatus mushroom on total phenol, flavonoids and antioxidant properties

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