Microwave-Assisted Batch Extraction of Polyphenols from Sea Buckthorn Leaves

Polyphenols from Stevia rebaudiana (Bertoni) leaves and their functional properties

“…The conventional extraction methods, such as maceration and Soxhlet extraction, consume large volumes of organic solvent and long extraction time, providing lower efficiency (Poojary et al, 2017). To overcome the shortcoming, pressurized liquid extraction (PLE) (Corazza et al, 2018), microwave-assisted extraction (MAE) (Asofiei, Calinescu, Trifan, David, & Gavrila, 2016), ultrasound-assisted extraction (UAE) (Kumari, Tiwari, Hossain, Rai, & Brunton, 2017), pulsed electric field-assisted extraction (PEF) (Peiró, Luengo, Segovia, Raso, & Almajano, 2017), and supercritical-fluid extraction (Porto & Natolino, 2017) have been studied for polyphenol extraction, but most of them are rarely applied in industry due to various reasons. Among the extraction methods, compared to MAE and PLE, UAE is more reliable and practical for industry.…”

Polyphenols extraction from plant sources

“…According to Chupin et al (2015), in the microwave-assisted extraction of Pinus pinaster, in terms of polyphenols content, there was no statistically significant difference between particles size of 0.4-1 mm, whereas the highest content was obtained using the smallest particles, < 0.1 mm. Apart from that, the best efficiency of microwave-assisted extraction of polyphenols from Hippophae rhamnoides and A. melanocarpa was achieved with a degree of fragmentation less than 0.5 mm (Asofiei et al, 2016;Dandena et al, 2014). According to the recent publications, the increase of ethanol concentration in water medium caused the increase in the polyphenols yield from Achillea millefolium and Myrtus communis, which can be explained by polar distribution and dielectric constant Milutinović et al, 2015).…”

“…The disadvantages of microwave-assisted extraction include (1) degradation of thermosensitive polyphenols constituents, (2) lower yield of non-polar and volatile target compounds, (3) the effects of microwaves on polyphenols yield depend on the polarity of solvents, and (4) a possibility of the extraction of a large quantity of ballast substances. Microwave-assisted extraction is widely and successfully applied technique for obtaining polyphenols extracts from different plant matrixes, such as chokeberry fruit and yarrow, myrtle and sea buckthorn leaves (Asofiei et al, 2016;Milutinović et al, 2015;Simić et al, 2016;Dandena et al, 2014). From the point of view of environmental protection and food, pharmaceutical and cosmetic industries, which require safe and high quality products, with the application of "green" extraction methods, which are quick and automated, microwave-assisted extraction is a recommended method for obtaining high quality extracts from numerous plant sources, with high polyphenols yield (Bouras et al, 2015).…”

Optimization of ultrasound and microwave assisted oil extraction from sea buckthorn seeds by response surface methodology

“…For this reason, the most valuable compounds contained in sea buckthorn will be briefly presented. For example, the leaves contain many polyphenolic compounds, but also tocopherols, carotenoids, and other lipophilic compounds which confer antioxidant properties of the leaves extracts (Asofiei, Calinescu, Trifan, David, & Gavrila, ; Górnás, Šnē, Siger, & Segliņa, ). Berries are rich in vitamins (A, C, E, P, and B complex group), in organic acids (especially malic and quinic acid, but also citric acid), amino‐acids, carotenoids (especially α and β‐carotene), tocopherols, sterols, flavonoids, and phenolic acids, also possessing one of the largest quantities of phytochemicals in the plant world (Bal et al, ).…”