Mass transfer modeling of the antioxidant extraction of roselle flower (Hibiscus sabdariffa)

Ochoa‐Velasco, C.E.; Ruiz-López, I.I.

doi:10.1007/s13197-018-03567-8

Cited by 12 publications

(8 citation statements)

References 20 publications

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“…Higher temperatures (40–70°C) accelerated the lixiviation of arecoline, and the highest yield of arecoline was obtained at 70°C (Figure 3a). Similar results were obtained by other authors in case of antioxidant extraction from roselle flower ( Hibiscus sabdariffa ), when increasing the temperature from 50 to 80°C (Ochoa‐Velasco & Ruiz‐López, 2019). The yields of arecoline increased with temperature possibly because temperature had a positive influence on the solvent penetrating the interior of the areca nut samples and promoted lixiviation.…”

Section: Resultssupporting

confidence: 89%

Arecoline and arecaidine lixiviation in areca nut blanching: Liquid chromatography‐ion trap‐time of flight hybrid mass spectrometry determination and kinetic modeling

Liu

Lian

Zhang

et al. 2022

Food Processing Preservation

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The characteristic alkaloids of areca (arecoline, guvacoline, arecaidine, and guvacine) are the primary toxic compounds that cause multiple health problems. Hence, estimating variations in areca alkaloids levels during areca processing is important, and the results may contribute to the reduction of the potential toxicity of chewing areca nut. In this study, a robust and accurate liquid chromatography‐ion trap‐time of flight mass spectrometry method was established for the simultaneous determination of four areca‐specific alkaloids and analysis of the two main toxic areca alkaloids (arecoline and arecaidine) during areca nut blanching. After the experimental data were fitted to an empirical model, high related coefficients indicated arecoline and arecaidine lixiviation during areca nut blanching followed second‐order kinetics. Then the kinetics parameters obtained were applied to a model for the prediction of the amounts of arecoline and arecaidine lixiviated during areca nut blanching in wide ranges of temperature and time. Novelty impact statement A novel method was established for the simultaneous determination of four areca alkaloids. The leaching rates of arecoline and arecaidine during blanching followed second‐order kinetics. The results provide a prediction model for arecoline and arecaidine during areca nut blanching.

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Section: Resultssupporting

confidence: 89%

Arecoline and arecaidine lixiviation in areca nut blanching: Liquid chromatography‐ion trap‐time of flight hybrid mass spectrometry determination and kinetic modeling

Liu

Lian

Zhang

et al. 2022

Food Processing Preservation

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“…A concentration ranging from 0.24 to 0.70 mg/mL could scavenge 50% of DPPH free radicals while the antioxidant power of ferric reduction ranged from 2.4 to 6.55 gAAE/100gDW. These optimal results are similar to those obtained by Ochoa-velascho et al, 23 on the extraction kinetics of total phenolic compounds (TPC), total avonoids (TFC) and total antioxidant capacity (TAC) under the following experimental conditions: Temperatures (50, 60, 70 or 80°C) and at different solvent-product weight ratios (100:1, 200:1 or 300:1 g/g). This difference could be explained by the extension of the experimental model to a third experimental factor: the extraction time.…”

Section: Effect Of the Experimental Model On The Different Responsessupporting

confidence: 88%

Modelling and optimisation of ultrasound-assisted extraction of roselle phenolic compounds using the surface response method.

Sanou¹,

Konaté

Kaboré³

et al. 2022

Preprint

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Extracts from Hibiscus sabdariffa L. (roselle) have been used traditionally as a food, in herbal medicine, in hot and cold beverages, as flavouring or coloring agent in the food industry. In vitro and in vivo studies and trials provide evidence, but roselle is poorly characterised phytochemically due to the extraction processes. The optimization of the extraction of phenolic compounds and their antioxidant activities is still a hot topic. In this study, the effect of solute/solvent ratio (33, 40 and 50 mg/mL), extraction temperature (40, 50 and 60°C) and extraction time (30, 60 and 90 min) was evaluated through the content of phenolic compounds and antioxidant activity. A response surface methodology through a Box-Behnken design was applied and model fit, regression equations, analysis of variance and 3D response curve were developed. The results showed that TPC, TFC, DPPH and FRAP were significantly influenced by temperature, extraction time and solvent/solute ratio. The optimal experimental condition (41.81 mg/mL; 52.35°C and 57.77 min) showed a significant positive effect compared to conventional methods. The experimental values at this extraction condition show that this optimization model is technologically, financially and energetically viable as it requires a reasonable concentration, time and temperature.

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“…Therefore, they can be used to know the effect of the proposed factors on the extraction of bioactive compounds and antioxidant capacity from habanero pepper. It is expected that lower amounts of solid‐to‐solvent ratios should allow higher extraction of bioactive compounds from habanero pepper ( p < .05) because from a mass transfer standpoint, a larger volume of solvents helps to accelerate the diffusion process (Fabela‐Morón et al, 2020; Ochoa‐Velasco & Ruiz‐López, 2019). Moreover, increasing the temperature of the process significantly improved ( p < .05) the extraction of bioactive compounds (except for TF), and consequently, the antioxidant capacity, and reduced power of the habanero pepper.…”

Section: Resultsmentioning

confidence: 99%

“…For example, Mokrani and Madani (2016) reported that increasing the extraction temperature reduces the TPC but increases the TF extraction from peach fruit. On the other hand, Thoo et al (2010) showed that increasing the temperature of extraction improves the extraction of bioactive compounds and antioxidant capacity, which is associated with an increase in solute diffusivity (Castillo‐Santos et al, 2017; Ochoa‐Velasco & Ruiz‐López, 2019). On the other hand, time is essential in economizing energy and in the cost of the extraction process.…”

Section: Resultsmentioning

confidence: 99%

Effect of extraction conditions on the antioxidant compounds from habanero pepper ( Capsicum chinense ) and its potential use as antimicrobial

Jattar‐Santiago

Hernández‐Carranza

Ávila‐Sosa

et al. 2022

Food Processing Preservation

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Habanero pepper is a good source of bioactive compounds with antioxidant capacity; however, up to now, some factors for increasing their extraction have not been investigated yet. This research aimed to evaluate the effect of solid‐to‐solvent ratio (1:250, 1:45, and 1:25 w/V), temperature (20, 35, and 50°C), and time (6, 15, and 24 hr) on the extraction of bioactive compounds and antioxidant capacity from habanero pepper following a Box–Behnken design. The optimal extract was evaluated in its capsaicinoids content by HPLC and as an antimicrobial against two foodborne pathogens. The response surface models adequately adjusted (R2 > .75) experimental data of bioactive compounds extraction from habanero pepper in the ranges of the variables proposed. Extract obtained under the optimal conditions (1:250 w/V, 50°C, and 24 hr) contains 1,617.9 mg/100 g and 628.0 mg/100 g of capsaicin and dihydrocapsaicin, respectively, showing a reduction of 1.23 ± 0.14 and 2.37 ± 0.10 log cycles for S. Typhimurium and S. aureus, respectively. Novelty impact statement Extraction of bioactive compounds from natural sources is currently on the rise. However, regardless the use of traditional or novel extraction technologies is necessary for the evaluation of factors that may affect the yield of bioactive compounds extraction. Habanero pepper is a well‐known source of bioactive compounds with antimicrobial and antioxidant properties. However, until the moment, the effect of factors, such as temperature, time, solid‐to‐solvent ratio, etc., has been scarcely studied. Thus, this study may be a good starting point for future research on the extraction of bioactive compounds from the habanero pepper and find potential applications in food, biotechnological, pharmaceutical, among other industries.

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Mass transfer modeling of the antioxidant extraction of roselle flower (Hibiscus sabdariffa)

Cited by 12 publications

References 20 publications

Arecoline and arecaidine lixiviation in areca nut blanching: Liquid chromatography‐ion trap‐time of flight hybrid mass spectrometry determination and kinetic modeling

Arecoline and arecaidine lixiviation in areca nut blanching: Liquid chromatography‐ion trap‐time of flight hybrid mass spectrometry determination and kinetic modeling

Modelling and optimisation of ultrasound-assisted extraction of roselle phenolic compounds using the surface response method.

Effect of extraction conditions on the antioxidant compounds from habanero pepper ( Capsicum chinense ) and its potential use as antimicrobial

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