Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. jinsixiaozao

Li, Jinwei; Ding, Shuzhe; Xiao-lin, Ding

doi:10.1016/j.jfoodeng.2006.05.006

Cited by 155 publications

(81 citation statements)

References 18 publications

(15 reference statements)

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“…Earlier, similar experimental setup as that of the present study on the influence of different time intervals of sonication on the extractability of bioactive compounds from different plants and their products have been reported with encouraging results (Li et al 2007;Paniwnyk et al 2009). Hence, this encouraged us to take up the present study on starfruits.…”

Section: Resultssupporting

confidence: 75%

Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits

et al. 2011

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The present study was conducted to examine the effects of sonication treatments (time intervals of 0, 15, 30, 45 and 60 min.) on phenolics and other antioxidant compounds in starfruits extracted in methanol and water. Overall, methanolic extracts exhibited significantly higher extractability, percentage inhibition of DPPH radicals, ferric reducing antioxidant property (FRAP) value, antioxidant capacity, flavonoids, total phenolics and tannins (p<0.05) compared to control (0 min) and aqueous extracts. Methanolic extract obtained after 30 min of sonication proved to be the best treatment with regard to various parameters evaluated. Results of the present study clearly indicated sonication treatments to be effective in enhancing the antioxidant compounds in starfruit extracts and could be further explored for commercial purposes to benefit the consumers.

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Section: Resultssupporting

confidence: 75%

Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits

et al. 2011

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“…Sonication led to an increase in the mass transfer process and this effect reached maximum at a short sonication time, which was verified with phenolic compounds extraction from coconut shell powder (Rodrigues et al 2008). The ultrasonically assisted extraction mechanism involves two main types of physical phenomena: cavitations produced in the solvent by the passage of an ultrasonic wave, and diffusion through the cell walls (Li et al 2007). It needed a little longer time to reach the extraction balance in the case of BSG.…”

Section: Fitting the Modelmentioning

confidence: 67%

Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain

Tang¹,

Tian²,

He³

et al. 2010

Czech J. Food Sci.

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Tang D.-S., Tian Y.-J., He Y.-Z., Li L., Hu S.-Q., Li B. (2010): Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain. Czech J. Food Sci., 28: 9-17, Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer's spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/100 ml of extractant), and solid-liquid ratio (g/100 ml) were investigated. Optimal conditions were determined and tri-dimensional response surfaces were plotted using mathematical models. The ANOVA analysis indicated that all the quantities determined, i.e. the extraction time, ultrasonic power, and solid-liquid ratio, had significant positive linear and negative quadratic effects on the protein yield. Optimum conditions for the extraction of protein were found to be: the extraction time of 81.4 min, ultrasonic power of 88.2 W/100 ml of extractant, and solid-liquid ratio of 2.0 g/100 ml. The optimal predicted protein yield obtained was 104.2 mg/g BSG while the experimental yield of protein was in agreement with the predicted value.

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“…), a native fruit from China with a history of over 4000 years, has been widely used for the production of food itself, food additives, and flavorings on account of its particular nutritional value (Wang, 2011;Gao et al, 2013). As a result of developments in food research, much work has been done on jujube in recent decades and the nature of the polysaccharides present in jujube has been studied (Li et al, 2007;Zhao et al, 2008). On account of the abundance of polysaccharides in jujube, much attention has been directed to their extensive bioactivities in regard to immunomodulation (Zhang et al, 2013), anti-cancer (Plastina et al, 2012), anti-virus (Yen et al, 2014), and anti-oxidation properties (Shen et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Immunomodulatory effect of a formula developed from American ginseng and Chinese jujube extracts in mice

et al. 2016

J. Zhejiang Univ. Sci. B

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Abstract:Background: American ginseng (Panax quinquefolius L.) and Chinese jujube (Zizyphus jujuba Mill.) are commonly used in traditional Chinese medicine to enhance immune function. Objective: The present study aimed to develop one Chinese prescription, Shenzao Cha (SZC), consisting of American ginseng and Chinese jujube, and systematically investigate its immunomodulation in healthy ICR mice. Methods: Normal ICR mice received intragastric administration of SZC (1.3, 2.6, and 5.2 g raw material/kg body weight) once daily for four weeks, while a control group received the same amount of sterile water. Results: SZC significantly increased the spleen and thymus indices and T-lymphocyte proliferation, while the T-lymphocyte proliferation in the 5.2 g/kg group was 1.4-fold higher than that in the control. Further, 1.3 g/kg SZC could markedly improve hemolytic activity by 25.2%, and 2.6 g/kg SZC increased the NK cell activity by 78.6% relative to the control. In addition, the activities of antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase), that participated in modulating oxidative stress, were significantly increased in the liver, spleen, thymus, and serum, while the contents of malondialdehyde were dramatically decreased. Conclusions: SZC exhibited potent immunomodulatory effects on innate and adaptive immunity in healthy ICR mice, as well as potential antioxidant activity for prevention of oxidative stress, which was suggested to partly contribute to the immune enhancement.

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Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. jinsixiaozao

Cited by 155 publications

References 18 publications

Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits

Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits

Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain

Immunomodulatory effect of a formula developed from American ginseng and Chinese jujube extracts in mice

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