Optimization of extraction process for phenolic acids from black cohosh (Cimicifuga racemosa) by pressurized liquid extraction

Abstract

An investigation to optimize the extraction of phenolic acids from black cohosh using a pressurized liquid extractor system was studied with the aim of developing a generalized approach for sample preparation of phenolic compounds from plant matrices. Operating parameters such as solvent composition, solid-to-solvent ratio, temperature, particle size distribution, and number of extraction cycles were identified as main variables that influence extraction efficiency. A mixture of methanol and water (60:40 v/v) was found to be the best solvent for total phenolics (TP) and individual phenolic acids. The four phenolic acids extracted from black cohosh were identified by HPLC and LC-MS as caffeic acid, ferulic acid, sinapic acid and isoferulic acid. Over 96% of the measured phenolics were extracted in first two cycles. The extraction efficiency for black cohosh with MeOH:H 2 O (60:40 v/v) was found to be maximum at a solid-to-solvent ratio of 80 mg ml −1 . TP content of the extract was found to increase with temperature up to 90 • C. Particle size was found to have a large impact on extraction efficiency of TP. Samples with particle size between 0.25 mm and 0.425 mm provided optimum extraction of phenolics from black cohosh.

Chemical Composition and Antioxidant Activity of Portuguese Diospyrus Kaki Fruit by Geographical Origins

“…The determination of phenolic compounds level in plant or fruit tissues is the initial step of any physiological functionality investigation for further stimulus to their consumption (Furlong et al, 2003). According with some authors the quantity and the composition of bioactive compounds, such ascorbic acid, lycopene and phenolic compounds present in fruits are influenced by genotype, extraction procedure and environmental conditions (Howard et al, 2003;Caldwell et al, 2005;Hinneburg & Neubert 2005;Mukhopadhyay et al, 2006).…”

Anti-candidal activities of some Myrtus communis L. extracts obtained using accelerated solvent extraction (ASE)

“…Accelerated Solvent Extraction techology was firstly used for evaluation of anticandidal activity of Myrtus communis in this study. In previous works, ASE process have been optimized for the extraction of phenolics from Basque Sider apple, Eggplant and Black Cohosh [23][24][25]. This method is highly advantageous, fast and reliable for plant tissues [26].…”

Extraction by Subcritical and Supercritical Water, Methanol, Ethanol and Their Mixtures

“…PLE was applied to methanol, ethanol, and their mixtures with water for the extraction of phenolic compounds from parsley (Petroselinum crispum) flakes, and 50 vol % ethanol+water appeared to be the most effective [72]. A 60 vol % methanol+water mixture at 363 K was best for PLE of phenolic acids from black cohosh (Cimicifuga racemose) [73]. Water and 70 mass% ethanol in water mixtures were used for PLE at 323 to 463 K of spinach to yield flavonoids, the mixture being more effective than neat water [74].…”