From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound–ultrafiltration–purification approach

Tian, Jiang; Zhan, Shaoying; Li, Shuyi; Zhu, Zhenzhou; He, Jingren; Lorenzo, José M.; Barba, Francisco J.

doi:10.1002/jsfa.9024

Cited by 15 publications

(8 citation statements)

References 34 publications

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“…The extraction strategies for phytonutrients of chamomile could be subjected to several techniques, of which several employ the use of environmentally safe and nontoxic solvents [30]. In general, the extraction of various phytochemicals, specifically polyphenolic compounds is effectively done by solvents such as methanol, ethanol, glycerol and water [31].…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Potentiality of Trichoderma harzianum against Pythium Pathogen of Beans Using Chamomile (Matricaria chamomilla, L.) Flower Extract

et al. 2021

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Our present study was designed to investigate the role of both Trichoderma harzianum and chamomile (Matricaria chamomilla L.) flower extract in mutual reaction against growth of Pythium ultimum. In vitro, the activity of chamomile extract was found to reduce the radial growth of Pythium ultimum up to 30% compared to the control. Whereas, the radial growth reduction effect of T. harzianum against P. ultimum reached 81.6% after 120 h. Data also showed the productivity of total phenolics and total flavonoids by T. harzianum, was 12.18 and 6.33 mg QE/100 mL culture filtrate, respectively. However, these compounds were determined in chamomile flower extract at concentrations of 75.33 and 24.29 mg QE/100 mL, respectively. The fractionation of aqueous extract of chamomile flower using HPLC provided several polyphenolic compounds such as pyrogallol, myricetin, rosemarinic acid, catechol, p-coumaric acid, benzoic acid, chlorogenic acid and other minor compounds. In vivo, the potentiality of T. harzianum with chamomile flower extract against Pythium pathogen of bean was investigated. Data obtained showed a reduction in the percentage of rotted seed and infected seedling up to 28 and 8%, respectively. Whereas, the survival increased up to 64% compared to other ones. There was also a significant promotion in growth features, total chlorophyll, carotenoids, total polyphenols and flavonoids, polyphenol-oxidase and peroxidase enzymes compared to other ones. To the best of our knowledge, there are no reported studies that included the mutual association of fungus, T. harzianum with the extract taken from the chamomile flower against P. ultimum, either in vitro or in vivo. In conclusion, the application of both T. harzianum and/or M. chamomilla extracts in the control of bean Pythium pathogen showed significant results.

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Section: Introductionmentioning

confidence: 99%

Enhancing the Potentiality of Trichoderma harzianum against Pythium Pathogen of Beans Using Chamomile (Matricaria chamomilla, L.) Flower Extract

et al. 2021

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“…In the production of extracts from natural sources various isolation techniques are combined while more and more attention is gained to the techniques focused to the principles of "green chemistry", which among other things assumes using environmentally safe and nontoxic solvents [8][9][10][11]. For the extraction of various phytochemicals, specifically polyphenolic compounds the efficient solvents are usually ethanol, methanol, glycerol and their water solutions [12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

et al. 2020

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Chamomile (Matricaria chamomilla L.) dried flowers contain a group of interesting biologically active compounds such as sesquiterpenes, flavonoids, coumarins, vitamins, phenolic acids and glucosides. Therefore, the aim of the present study was to characterize the composition in bioactive compounds (specialized metabolites) present in water and ethanol extracts of chamomile flowers, together with monitoring the impact of different extraction techniques (conventional vs. ultrasound-assisted extraction (UAE)) on the parameters under investigation. UAE treatment significantly decreased the extraction time of bioactive compounds from herbal material. Polyphenolic compounds content and antioxidant capacity were significantly higher in UAE extracts. Moreover, solvent type had a significant impact on the specialized metabolites content, while the highest vitamin C and polyphenols content were recorded in 50% ethanol (v/v) extracts. Optimization of basic extraction factors: solvent type, temperature and technique is crucial for obtaining the extracts with the highest content of specialized metabolites and antioxidant capacity.

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“…This technique has been increasingly used in the alimentary field including processing (crystallization, drying, filtration, cutting, etc. ), preservation (inactivation of microorganisms and enzymes) and extraction processes [10] , [11] , [12] . These applications have already been listed in many reviews and scientific articles.…”

Section: Towards Process Intensification: From Individual To Combined Techniquesmentioning

confidence: 99%

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products

Khadhraoui

Ummat

Tiwari

et al. 2021

Ultrasonics Sonochemistry

124

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From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound–ultrafiltration–purification approach

Cited by 15 publications

References 34 publications

Enhancing the Potentiality of Trichoderma harzianum against Pythium Pathogen of Beans Using Chamomile (Matricaria chamomilla, L.) Flower Extract

Enhancing the Potentiality of Trichoderma harzianum against Pythium Pathogen of Beans Using Chamomile (Matricaria chamomilla, L.) Flower Extract

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products

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