Identification and evaluation of antioxidants defatted Camellia oleifera seeds by isopropanol salting-out pretreatment

Chen, Jung-Hui; Wu, Hai; Liau, Bing-Chung; Chang, Chieh-Ming J.; Jong, Ting‐Ting; Wu, Li-Chen

doi:10.1016/j.foodchem.2010.01.015

Cited by 43 publications

(29 citation statements)

References 27 publications

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“…Previous phytochemical studies have identified various types of saponins from Camelia oleifera , including theasaponin E 1 and E 2 (Chaicharoenpong & Petsom, 2009; Chen et al. , 2010a,b), camelliasaponin (Luo & Li, 2001) and sasanquasaponin (Lai et al.…”

Section: Resultsmentioning

confidence: 99%

Extraction of saponin from Camellia oleifera cake and evaluation of its antioxidant activity

Nie²,

Huang

et al. 2012

Int J of Food Sci Tech

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Summary Response surface methodology was employed to optimise extraction conditions of saponins from Camellia oleifera cake. Optimal conditions were extraction at 82.2 °C for 3.3 h with an 8.6:1 ratio (mL g−1) of solvent to solid. The saponin extract was further extracted with n‐butanol, and nine saponins were found as the main components. The identification of these saponins was carried out by HPLC–ESI–MS, and their possible structures were given. Antioxidant activities of the saponins were evaluated in vitro by 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH), 1, 2, 3‐phentriol self‐oxidation and metal chelating activity assays. IC50 value of each assay was 3866 ± 3, 4744 ± 2 and 2389 ± 2 μg mL−1, respectively. The effects of environmental factors on antioxidant activity of saponins from C. oleifera cake were studied for the first time. The antioxidant activity is pH dependent with 9.0 as the optimal pH and is also temperature independent.

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Section: Resultsmentioning

confidence: 99%

Extraction of saponin from Camellia oleifera cake and evaluation of its antioxidant activity

Nie²,

Huang

et al. 2012

Int J of Food Sci Tech

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“…Moreover, TEAC when evaluated by the ABTS assay is typically lower than the TEAC produced by the ORAC assay for a number of possible reasons. These could include the characteristics of the antioxidant component (Chen and others 2010), the higher sensitivity of fluorescence compared to UV detection, and more accurate measurement of slow‐acting antioxidants in ORAC assay (Leusink and others 2010). …”

Section: Resultsmentioning

confidence: 99%

Effect of High Pressure Pasteurization on Bacterial Load and Bioactivity of Echinacea Purpurea

Chen¹,

Hu²,

Raghubeer³

et al. 2010

Journal of Food Science

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“…The foaming, emulsifying, medicinal, and antimicrobial activities have been demonstrated in saponins, which lead to a range of applications in beverages, confectioneries, pharmaceuticals, and cosmetics [4,5]. Additionally, saponins are used for the recovery of heavy metals from contaminated soils and wastewater [6][7][8], due to the high binding capacity with metal ions.…”

Section: Introductionmentioning

confidence: 99%

Synergism and foaming properties in binary mixtures of a biosurfactant derived from Camellia oleifera Abel and synthetic surfactants

Jian¹,

Liao²,

Zhu³

et al. 2011

Journal of Colloid and Interface Science

104

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Identification and evaluation of antioxidants defatted Camellia oleifera seeds by isopropanol salting-out pretreatment

Cited by 43 publications

References 27 publications

Extraction of saponin from Camellia oleifera cake and evaluation of its antioxidant activity

Extraction of saponin from Camellia oleifera cake and evaluation of its antioxidant activity

Effect of High Pressure Pasteurization on Bacterial Load and Bioactivity of Echinacea Purpurea

Synergism and foaming properties in binary mixtures of a biosurfactant derived from Camellia oleifera Abel and synthetic surfactants

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