Microwave-assisted extraction of flavonoids from Radix Astragali

Xiao, Weihua; Han, Lujia; Shi, Bo

doi:10.1016/j.seppur.2008.03.025

Cited by 245 publications

(132 citation statements)

References 16 publications

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“…Table 3 indicated that compared with conventional extraction techniques, MAE is an excellent extraction method for 6-gingerol extraction with reduced extraction time, and solvent and energy consumption. Our results were in accordance with the findings of some other researchers [Proestos and Komaitis 2008, Xiao et al 2008, Hayat et al 2009, Pérez-Serradilla and Castro 2011 for the extraction of phenolic compounds from different plant materials by MAE.…”

Section: Comparison Of Mae Traditional Extraction Methodssupporting

confidence: 93%

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Liu¹,

Zhou²,

Zhao³

et al. 2014

Acta Sci Pol Technol Aliment

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Background. 6-Gingerol is one of the most pharmacologically active and abundant components in ginger, which has a wide array of biochemical and pharmacologic activities. In recent years, the application of microwave-assi sted extraction (MAE) for obtaining bioactive compounds from plant materials has shown tremendous research interest and potential. In this study, an effi cient microwave-assisted extraction (MAE) technique was developed to extract 6-gingerol from ginger. The extraction effi ciency of MAE was also compared with conventional extraction techniques. Material and methods. Fresh gingers (Zingiber officinale Rosc.) were harvested at commercial maturity (originally from Shandong, laiwu, China). In single-factor experiments for the recovery of 6-gingerol, proper ranges of ratio of liquid to solid, ethanol proportion, microwave power, extraction time were determined. Based on the values obtained in single-factor experiments, a Box-Behnken design (BBD) was applied to determine the best combination of extraction variables on the yield of 6-gingerol. Results. The optimum extraction conditions were as follows: mi crowave power 528 W, ratio of liquid to solid 26 mL·g -1 , extraction time 31 s and ethanol proportion 78%. Furthermore, more 6-gingerol and total polyphenols contents were extracted by MAE than conventional methods including Maceration (MAC), Stirring Extraction (SE), Heat reflux extraction (HRE), Ultrasound-assisted extraction (UAE), as well as the antioxidant capacity. Conclusion. Microwave-assisted extraction showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract within shortest extraction time. Scanning electron microscopy (SEM) images of ginger powder materials after different extractions were obtained to provide visual evidence of the disruption effect. To our best knowledge, this is the fi rst report about usage of MAE of 6-gingerol extraction from ginger, which could be referenced for the extraction of other active compounds from herbal plants.

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Section: Comparison Of Mae Traditional Extraction Methodssupporting

confidence: 93%

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Liu¹,

Zhou²,

Zhao³

et al. 2014

Acta Sci Pol Technol Aliment

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“…It accordance with Raner et al [20] reported that variation of microwave power from 500 to 1,000 W had no significant effect on the extraction yield. The decrease in extraction yield was found at temperatures higher than 110 °C because of instability of compounds and consequent thermal degradation [21].…”

Section: = =mentioning

confidence: 99%

Microwave-assisted Hydrodistillation for Extraction of Essential Oil from Patchouli (Pogostemon cablin) Leaves

Kusuma

Mahfud

2016

Period. Polytech. Chem. Eng.

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“…Due to the polar character of water molecule, the irradiated microwave energy can be absorbed efficiently; therefore, water is considered as an environmental-friendly solvent for MAE processes (Morales-Muñoz et al 2006). In the last decades, MAE of organic pollutants, pesticides, phenols, polymers and other bio-compounds became one of the most popular extraction processes, and it has become of interest as an alternative for the conventional methods on account of reduced solvent and process time demand (Eskilsson and Bjorklund 2000;Xiao et al 2008). Due to the thermal stress effects of microwave irradiation, it can be manifested in the rapid degradation of cell walls (Wang et al 2007); therefore, the cells appear more opened than in conventional boil water method, and the pectin content of the cell wall is much more extractable (Zhongdong et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Berry Pectins: Microwave-Assisted Extraction and Rheological Properties

Bélafi–Bakó

Cserjési

Beszédes

et al. 2011

Food Bioprocess Technol

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Press residues formed during processing of berry fruits are regarded as valuable pectin sources. In this work, pectins were extracted from press residues obtained by processing of various fresh berry fruits: red and black currant, raspberry and elderberry. The extraction was carried out by conventional and microwave-assisted methods. Comparing the two methods, the microwave-assisted process gave significantly better results. The rheological behaviour of the pectins extracted was studied, and we found that the gels of pectins from berry press residues are somewhat weaker than gel of commercial citrus pectin, but stronger than that of commercially available apple pectin. Red currant pectin was found to possess outstanding values regarding gel-forming capacity and thickening effect.

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Microwave-assisted extraction of flavonoids from Radix Astragali

Cited by 245 publications

References 16 publications

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Microwave-assisted Hydrodistillation for Extraction of Essential Oil from Patchouli (Pogostemon cablin) Leaves

Berry Pectins: Microwave-Assisted Extraction and Rheological Properties

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