Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz &amp; Pavón) tubers

Chirinos, Rosana; Rogez, Hervé; Campos, David; Pedreschi, Romina; Larondelle, Yvan

doi:10.1016/j.seppur.2006.12.005

Cited by 272 publications

(185 citation statements)

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“…Solvent extraction studies were carried out using modified method as described by Chirinos et al [16] for extraction of total phenolic content and to determine in vitro antioxidant activity of pomegranate peel powder. Both control and irradiated peel powder samples were extracted with methanol concentration (60%) (v/v), sample to solvent ratio (1/30) (w/v), kept on rotary shaker (Associated Entrepreneurs, Bombay, India) at a speed of 180 rpm for 1 h at 37˚C ± 2˚C.…”

Section: Extraction Studiesmentioning

confidence: 99%

Effect of Gamma Irradiation on Total Phenolic Content and in Vitro Antioxidant Activity of Pomegranate (Punica granatum L.) Peels

Mali¹,

Khedkar²,

Lele³

2011

FNS

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Section: Extraction Studiesmentioning

confidence: 99%

Effect of Gamma Irradiation on Total Phenolic Content and in Vitro Antioxidant Activity of Pomegranate (Punica granatum L.) Peels

Mali¹,

Khedkar²,

Lele³

2011

FNS

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“…Solvent extraction is the most commonly used extraction method to recover a wide range of antioxidants and phenolic compounds (Abad-García et al 2007, Chirinos et al 2007). The efficacy of the extraction is influenced by factors such as storage time, solvent type, extraction method, the pH, extraction temperature, solvent-to-solid ratio, particle size and solvent concentration (Pinelo et al 2005, Silva et al 2007.…”

Section: Introductionmentioning

confidence: 99%

Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology

Yim

Chye²,

Rao

et al. 2011

J Food Sci Technol

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Central composite design of response surface methodology (RSM) was employed to optimize the extraction time (X 1 : 99.5-290.5 min) and temperature (X 2 : 30.1-54.9°C) of Schizophyllum commune aqueous extract with high antioxidant activities and total phenolic content (TPC). Results indicated that the data were adequately fitted into four second-order polynomial models. The extraction time and temperature were found to have significant linear, quadratic and interaction effects on antioxidant activities and TPC. The optimal extraction time and temperature were: 290.5 min and 35.7°C (DPPH • scavenging ability); 180.7 min and 41.7°C (ABTS •+ inhibition ability); 185.2 min and 42.4°C (ferric reducing antioxidant power, FRAP); 290.5 min and 40.3°C (TPC). These optimum conditions yielded 85.10%; 94.31%; 0.74 mM Fe 2+ equivalent/100 g; 635.76 mg gallic acid equivalent/100 g, respectively. The yields of antioxidant activities and TPC obtained experimentally were close to its predicted values. The establishment of such model provides a good experimental basis employing RSM for optimizing the extraction time and temperature on antioxidants from S. commune aqueous extract.

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“…16 A água em combinação com outros solventes orgânicos contribui para criar um meio moderadamente polar, o que favorece a extração de polifenóis. 17,18 Estes dados corroboram com Liu, Ang e Springer 19 que sugerem que solventes com polaridades muito altas, muito baixas ou apolares não são bons extratores.…”

Section: Resultsunclassified

Optimization of the Extraction Process of Phenolic Antioxidant Compounds of Jelly (Solanum gilo Radi) and Application in the Oxidative Stability of Soybean Oil

Silva¹,

Suzuki²,

Canesin³

et al. 2017

Rev. Virtual Quim.

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Abstract:The objective of this study was evaluate the effects of jelly fruit extracts as a natural antioxidant in soybean oil subjected to an accelerated storage test and optimize the best extraction conditions of antioxidant compounds of jelly (Solanum gilo Radi) dehydrated at temperatures of 40, 60 80 and 100 o C, and thus to evaluate the influence of temperature on antioxidant activity. The antioxidant activity was determined by the DPPH radical scavenging assay and total phenolic compounds using the Folin-Ciocalteu method. The conditions that provided the most jelly extract with antioxidant activity were dehydrated at 60 °C using 5.0 g of flour, 60 mL of methanol/water 20% (v/v) for 24 hours and protected from light. The monitoring of oil oxidation was carried out by determining the peroxide index value (PI) for 21 days. Four systems were prepared: soybean oil added extract in concentrations of 1000 and 3000 ppm, BHT in 1000 ppm and soybean oil free of antioxidant (control). The PI values oil jelly extract added at the concentrations were lower than the oil free of antioxidant during every 21 days, showing its ability to inhibit lipid oxidation, although in lower proportions of BHT. To the oil that was added the synthetic antioxidant BHT there was a delay of the formation of peroxides in 60%, while the jelly extracts were equivalent, reducing around 43%, in the concentrations tested. It is worth emphasizing the functional and health advantage of choosing to use the jelly extract as a natural antioxidant, even though it has a potential lower than the synthetic one.Keywords: Antioxidants; Oxidative stability; Optimization. ResumoO objetivo do presente trabalho foi avaliar os efeitos dos extratos do fruto do jiló como um antioxidante natural em óleo de soja submetido ao teste de oxidação acelerada em estufa, bem como otimizar as melhores condições de extração dos compostos antioxidantes do jiló desidratado nas temperaturas de 40, 60, 80 e 100ºC, e assim avaliar a influência da temperatura na atividade antioxidante. A atividade antioxidante foi determinada pelo método de sequestro de radicais livres DPPH e os compostos fenólicos totais por meio do método Folin-Ciocalteu. As condições que forneceram o extrato do jiló com maior potencial antioxidante foram: desidratação à 60ºC, utilizando 5,0 g da farinha, com 60 mL de metanol/água a 20% (v/v) durante 24 horas e ao abrigo da luz. O monitoramento da oxidação do óleo foi realizado por meio da determinação do índice de peróxidos (IP) por 21 dias. Foram preparados quatro sistemas: óleo de soja adicionado de extrato nas concentrações de 1000 e 3000 ppm, BHT a 1000 ppm e o óleo de soja isento de antioxidantes (controle). Os valores de IP do óleo adicionado de extrato de jiló nas duas concentrações foram inferiores ao do óleo isento de antioxidantes durante todos os 21 dias, revelando sua capacidade de inibir a oxidação lipídica, embora em proporções inferiores a do BHT. Ao óleo que foi adicionado o antioxidante sintético BHT houve um retardo da formação de peróxidos em ...

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Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers

Cited by 272 publications

References 35 publications

Effect of Gamma Irradiation on Total Phenolic Content and <i>in Vitro</i> Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Peels

Effect of Gamma Irradiation on Total Phenolic Content and <i>in Vitro</i> Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Peels

Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology

Optimization of the Extraction Process of Phenolic Antioxidant Compounds of Jelly (Solanum gilo Radi) and Application in the Oxidative Stability of Soybean Oil

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Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers

Cited by 272 publications

References 35 publications

Effect of Gamma Irradiation on Total Phenolic Content and &lt;i&gt;in Vitro&lt;/i&gt; Antioxidant Activity of Pomegranate (&lt;i&gt;Punica granatum&lt;/i&gt; L.) Peels

Effect of Gamma Irradiation on Total Phenolic Content and &lt;i&gt;in Vitro&lt;/i&gt; Antioxidant Activity of Pomegranate (&lt;i&gt;Punica granatum&lt;/i&gt; L.) Peels

Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology

Optimization of the Extraction Process of Phenolic Antioxidant Compounds of Jelly (Solanum gilo Radi) and Application in the Oxidative Stability of Soybean Oil

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Effect of Gamma Irradiation on Total Phenolic Content and <i>in Vitro</i> Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Peels

Effect of Gamma Irradiation on Total Phenolic Content and <i>in Vitro</i> Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Peels