Optimization of experimental parameters in subcritical water extraction of bioactive constituents from the saffron (Crocus sativus L.) corm based on response surface methodology

Esmaeelian, Mozhgan; Jahani, Moslem; Einafshar, Soodabeh; Feizy, Javad

doi:10.1007/s11694-020-00429-w

Cited by 11 publications

(4 citation statements)

References 34 publications

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“…Some results demonstrated that the onion peel extracts produced by SBWE technique have great potential as a source for useful antioxidants [ 19 , 20 ]. Grains, seeds, corn, and fruits have also been investigated using SBWE [ 21 ]. Among all papers reviewed, only one article reported that the wood of Aquilaria malaccensis has useful medicinal applications, and is used in traditional medicine to treat pain, fever, rheumatism, and asthma [ 22 ].…”

Section: Sample Matrices Extracted By Subcritical Watermentioning

confidence: 99%

Subcritical Water Extraction of Natural Products

et al. 2021

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Subcritical water refers to high-temperature and high-pressure water. A unique and useful characteristic of subcritical water is that its polarity can be dramatically decreased with increasing temperature. Therefore, subcritical water can behave similar to methanol or ethanol. This makes subcritical water a green extraction fluid used for a variety of organic species. This review focuses on the subcritical water extraction (SBWE) of natural products. The extracted materials include medicinal and seasoning herbs, vegetables, fruits, food by-products, algae, shrubs, tea leaves, grains, and seeds. A wide range of natural products such as alkaloids, carbohydrates, essential oil, flavonoids, glycosides, lignans, organic acids, polyphenolics, quinones, steroids, and terpenes have been extracted using subcritical water. Various SBWE systems and their advantages and drawbacks have also been discussed in this review. In addition, we have reviewed co-solvents including ethanol, methanol, salts, and ionic liquids used to assist SBWE. Other extraction techniques such as microwave and sonication combined with SBWE are also covered in this review. It is very clear that temperature has the most significant effect on SBWE efficiency, and thus, it can be optimized. The optimal temperature ranges from 130 to 240 °C for extracting the natural products mentioned above. This review can help readers learn more about the SBWE technology, especially for readers with an interest in the field of green extraction of natural products. The major advantage of SBWE of natural products is that water is nontoxic, and therefore, it is more suitable for the extraction of herbs, vegetables, and fruits. Another advantage is that no liquid waste disposal is required after SBWE. Compared with organic solvents, subcritical water not only has advantages in ecology, economy, and safety, but also its density, ion product, and dielectric constant can be adjusted by temperature. These tunable properties allow subcritical water to carry out class selective extractions such as extracting polar compounds at lower temperatures and less polar ingredients at higher temperatures. SBWE can mimic the traditional herbal decoction for preparing herbal medication and with higher extraction efficiency. Since SBWE employs high-temperature and high-pressure, great caution is needed for safe operation. Another challenge for application of SBWE is potential organic degradation under high temperature conditions. We highly recommend conducting analyte stability checks when carrying out SBWE. For analytes with poor SBWE efficiency, a small number of organic modifiers such as ethanol, surfactants, or ionic liquids may be added.

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Section: Sample Matrices Extracted By Subcritical Watermentioning

confidence: 99%

Subcritical Water Extraction of Natural Products

et al. 2021

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“…Temperature increase may lead to a decrease in TPC (Esmaeelian et al, 2020 ). In a study, the IR radiation effect on TPC was investigated in paprika powder.…”

Section: Resultsmentioning

confidence: 99%

“…Chen et al ( 2019 ) reported that antioxidant compounds due to hydrogen‐donating capacity have DPPH radical scavenging attributes. It was reported that due to decrease of process time, the antioxidants experienced lower temperature stress and more of antioxidant compounds were preserved (Esmaeelian et al, 2020 ). Puffing of puffed rice has shown a significant decrease in antioxidant attributes as compared to crude rice (Mir et al, 2016 ).…”

Section: Resultsmentioning

confidence: 99%

Novel infrared puffing: Effect on physicochemical attributes of puffed rice (Oryza sativa L.)

Shavandi

Javanmard

Basiri

2022

Food Science & Nutrition

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The effect of novel infrared (IR) puffing and various IR powers (350, 450, and 550 Watts [W]) at various distances (10, 20, and 30 cm) on physicochemical characteristics of puffed rice (puffing properties, color, total phenolic content [TPC], antioxidant activity, peroxide value, and morphology) was investigated. By reducing the distance and increasing the IR power, the volume puffing was significantly increased ( p < .05), and bulk density was significantly decreased ( p < .05) but there was no significant difference in the length/breadth ratio. The IR puffing effect on color, the TPC, antioxidant activity, and food compounds' analysis through Fourier transform infrared (FTIR) spectra were significant ( p < .05) during IR puffing. The scanning electron microscopy (SEM) images showed that by increasing the IR power and decreasing the sample distance from the IR source, the size of protrusions was increased (the volume of the protrusions). The maximum increase in the protrusions size was observed in 10 cm distance and 550 W power of IR. This is the first report on the IR puffing of rice and according to the results, the IR puffing technology has a high efficiency at the rice puffing.

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“…At higher temperatures the penetration of the subcritical water is generally easier, and the dissolution of the compounds is faster, resulting in higher TPC and TFC values. However, at very high temperatures, the TPC and TFC values start to decrease, which is most likely due to thermal degradation of the phenolic compounds [42,44,46]. Similarly, the degradation of unstable phenolic compounds at higher temperatures could also be the reason why the TPC values determined in C. sativa shell extract decreased with increasing temperatures; at 110 • C the TPC value was 239.53 mg GAE/g DW and at 180 • C it was 126.2 mg GAE/g DW [43].…”

Section: Influence Of Extraction Methods On Phenol and Flavonoid Contentmentioning

confidence: 99%

Using Subcritical Water to Obtain Polyphenol-Rich Extracts with Antimicrobial Properties

Žagar,

Frlan,

Kočevar Glavač

2024

Antibiotics

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The use of green extraction methods that meet the criteria of sustainable and environmentally friendly technologies has been increasing in recent decades due to their many benefits. In this respect, extracts obtained using subcritical water are also gaining increased attention because of their potential antioxidant and antimicrobial properties. Their antimicrobial activity is mainly due to the presence of various polyphenolic compounds. Although the exact mechanism of the antibacterial action of polyphenolic compounds has not yet been fully investigated and described, polyphenols are known to affect the bacterial cell at several cellular levels; among other things, they cause changes and ruptures in the cell membranes of the bacterial cell, affect the inactivation of bacterial enzymes and damage bacterial DNA. The difference in the strength of the antimicrobial activity of the extracts is most likely a result of differences in their lipophilicity and in the number and position of hydroxyl groups and double bonds in the chemical structure of polyphenols. By changing the extraction conditions, especially the temperature, during subcritical water extraction, we affect the solubility of the compounds we want to extract. In general, as the temperature increases, the solubility of polyphenolic compounds also increases, and the reduction of the surface tension of subcritical water at higher temperatures also enables faster dissolution of polyphenolic compounds. Different bacterial strains have different sensitivity to different extracts. However, extracts obtained with subcritical water extraction demonstrate strong antimicrobial activity compared to extracts obtained with conventional methods.

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Optimization of experimental parameters in subcritical water extraction of bioactive constituents from the saffron (Crocus sativus L.) corm based on response surface methodology

Cited by 11 publications

References 34 publications

Subcritical Water Extraction of Natural Products

Subcritical Water Extraction of Natural Products

Novel infrared puffing: Effect on physicochemical attributes of puffed rice (Oryza sativa L.)

Using Subcritical Water to Obtain Polyphenol-Rich Extracts with Antimicrobial Properties

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