Influence of different extraction methods on the quantification of selected flavonoids and phenolic acids from Tilia cordata inflorescence

Oniszczuk, Anna; Podgórski, Rafał

doi:10.1016/j.indcrop.2015.07.003

Cited by 62 publications

(47 citation statements)

References 47 publications

(60 reference statements)

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“…These methods are simple, but involve several disadvantages such as low polyphenols yield, long extraction time and large amounts of plant material and solvent (Mustafa and Turner, 2011;Wang and Weller, 2006). In the recent time, the application of novel extraction procedures, such as ultrasound-assisted, microwave-assisted, supercritical fluid, accelerated solvent and pressurized liquid extractions, have been evaluated (Both et al, 2014;Dahmoune et al, 2015;Milošević et al, 2011;Mustafa and Turner, 2011;Oniszczuk and Podgorski, 2015). According to the literature data, these methods provide various benefits which include higher yield of polyphenols, shorter extraction time, ie.…”

Section: Introductionmentioning

confidence: 99%

Polyphenols extraction from plant sources

Jovanović¹,

Petrović²,

Ðordjevic³

et al. 2017

Lek sirovine

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Different conventional (maceration and heat-assisted extraction) and new alternative techniques (ultrasound-assisted and microwave-assisted extractions) have been developed for the extraction of polyphenols compounds from different plant sources. Novel procedures have established with the aim to reduce the extraction time and solvent consumption, as well as to increase polyphenols yield and to improve extract quality. A critical review was conducted to introduce and compare traditional and modern procedures applied for extraction of bioactive polyphenols compounds. This review focuses on the different techniques of polyphenols extraction, discussing their operating conditions, mechanism, choice of particle size and solvent, solid/solvent ratio, extraction time, advantages/disadvantages and effectiveness. Finally, potential application of these extraction procedures in polyphenols isolation is reviewed.

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Section: Introductionmentioning

confidence: 99%

Polyphenols extraction from plant sources

Jovanović¹,

Petrović²,

Ðordjevic³

et al. 2017

Lek sirovine

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“…Because algae also represent an important source of vitamins, minerals, antioxidants, and natural colorants, the incorporation of the whole biomass in food and feed could be used to provide the color, increment the nutritional value, and improve the texture or resistance to oxidation. The incorporation of algae into the traditional food is a way to design healthy new products (Kovač, Simeunović, Babić, Mišan, & Milovanović, 2013), as plant materials are a rich source of many compounds used in human medicine (Oniszczuk & Olech, 2016;Oniszczuk & Podgórski, 2015).…”

Section: Introductionmentioning

confidence: 99%

Study on the physical and antioxidant properties of gluten-free bread with brown algae

Różyło

Hassoon

Gawlik‐Dziki

et al. 2016

CyTA - Journal of Food

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The aim of the work was to determine the influence of brown algae on the physical, antioxidant, and sensorial properties when added directly into the gluten-free bread (GFB) recipe. Algae powder was added in the amounts of 2%, 4%, 6%, 8%, and 10% of the total flour content. Compared to the control bread, a larger volume was obtained using 4% of algae. With an increased content of brown algae, significant changes were noted in the color of the breadcrumb. Favorable changes in the texture were also observed. Brown algae addition significantly increased the antioxidant activity of GFB. Most importantly, antiradical compounds from the functional products were highly bioaccessible in vitro. The results confirm the possibility of the use of brown algae powder in the production of GFB. Because of the unpleasant taste on over-addition, the acceptable GFB can be obtained by adding 2% or 4% of the algae.Estudio de las propiedades físicas y antioxidantes del pan sin gluten con algas pardas RESUMEN El objetivo de este trabajo fue determinar la influencia de las algas pardas en las propiedades físicas, antioxidantes y sensoriales cuando se añaden directamente a la receta de pan sin gluten (GFB). Se añadió algas en polvo en cantidades de 2%, 4%, 6%, 8% y 10% del contenido total de harina. En comparación con el pan control, se obtuvo un mayor volumen utilizando un 4% de algas. Con un mayor contenido de algas pardas se observaron cambios significativos en el color de la molla del pan. También se observaron cambios favorables en la textura. La adición de algas pardas aumentó significativamente la actividad antioxidante de GFB. Aún más importante, los compuestos antiradicales de los productos funcionales fueron altamente bioaccesibles in vitro. Los resultados confirmaron la posibilidad de la utilización de algas pardas en polvo en la producción de GFB. Debido al mal sabor del exceso de adición, el pan sin gluten aceptable se puede obtener con una adición de 2% o 4% de algas. ARTICLE HISTORY

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“…The range of the plant extract concentration was as follows; 50-300 mg L -1 . Table 1 lists the proposed chemical structure of some phytochemical constituents isolated from a crude extract of Tilia cordata [16][17][18][19].…”

Section: Preparation Of Plant Extractmentioning

confidence: 99%

Mitigation of corrosion of carbon steel in acidic solutions using an aqueous extract of Tilia cordata as green corrosion inhibitor

2016

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The effectiveness of using Tilia cordata extract as a green corrosion inhibitor for carbon steel in 1 M hydrochloric acid solutions was demonstrated by employing some chemical and electrochemical techniques. The surface morphology of C-steel specimens was examined. The results showed that Tilia cordata has corrosion inhibition characteristics with efficiency of 96% as the concentration of Tilia cordata extract increased to 300 mg L -1 . Charge transfer resistance (R ct ) value increases while both the capacitance of the double layer (C dl ) and corrosion current (i corr ) values decrease with increasing the extract concentration. The effect of temperature was studied in the range 30-60°C. Some thermodynamic parameters were calculated and discussed. The adsorption of extract on the C-steel surface was found to obey Langmuir adsorption isotherm. Polarization results showed that the investigated extract acts as mixed type inhibitor. All the different used techniques gave similar results.

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Influence of different extraction methods on the quantification of selected flavonoids and phenolic acids from Tilia cordata inflorescence

Cited by 62 publications

References 47 publications

Polyphenols extraction from plant sources

Polyphenols extraction from plant sources

Study on the physical and antioxidant properties of gluten-free bread with brown algae

Mitigation of corrosion of carbon steel in acidic solutions using an aqueous extract of Tilia cordata as green corrosion inhibitor

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