Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology

Li, Huizhen; Zhang, Zhijun; Xue, Jiao; Cui, Lixia; Hou, Tianyu; Li, Xiaojun; Chen, Tie

doi:10.1590/1678-457x.13516

Cited by 37 publications

(27 citation statements)

References 41 publications

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“…According to 3D graphs, the linear effect of UAWE time was exhibited nonsignificant on TPC, TFC, and TAA of black mulberry leaf extracts. Similar results were given for TPC in the studies of Li et al () and Jovanovic et al (). Opposite results were obtained in some studies in which time was a significant factor in UAE of phenolic compounds (Ghafoor et al, ; Ghafoor & Choi, ).…”

Section: Resultssupporting

confidence: 88%

Optimization of ultrasound‐assisted water extraction conditions for the extraction of phenolic compounds from black mulberry leaves (Morus nigra L.)

Cavuldak

Vural

Akay

et al. 2019

J Food Process Engineering

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Multiple response optimizations of ultrasound-assisted water extraction (UAWE) conditions for the extraction of phenolic compounds from Morus nigra L. leaves were investigated. The experimental design and optimization of the UAWE were performed using response surface methodology (RSM) coupled with a central composite design (CCD). The optimum conditions of UAWE were determined as extraction time: 15 min, solvent:solid ratio: 85 mL/g and extraction temperature: 55 C. The optimized UAWE was compared with conventional extraction (CE) and it was observed that TPC (21.78 ± 0.50 mg GAE/g dw), TFC (11.70 ± 0.26 mg CAT/g dw), and TAA (66.37 ± 0.66% 1,1-diphenyl-2-picrylhydrazyl [DPPH]) in UAWE were higher than CE. The polyphenolic profile of the extracts obtained from both methods was evaluated and most of the 16 phenolic compounds especially chlorogenic acid (3.47 ± 0.06 mg/g dw), kaempferol (1.39 ± 0.02 mg/g dw) and quarcetin hydrate (1.92 ± 0.01 mg/g dw) were found in higher amounts in UAWE extracts. Practical applicationsBlack mulberry leaf extract, which is an important source for antioxidants and especially phenolic compounds, has a potential to become a supplement and functional food. Herbal infusion or tea prepared from black mulberry leaves can be an alternative to mostly consumed tea. The extraction and purification of natural antioxidant substances from plant sources make it possible to use these substances in the food industry. It is therefore important to optimize the extraction conditions of natural antioxidants and identify the substances in the extracts obtained. In this study, UAWE for high extraction yield at low temperature was also preferred to extract high quantities of phenolic compounds, which are heat sensitive. UAWE for phenolic extraction from black mulberry leaves was optimized by RSM. The optimized and improved extraction technique obtained from this study can contribute to the food industry by being used in large-scale industrial applications.

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Section: Resultssupporting

confidence: 88%

Optimization of ultrasound‐assisted water extraction conditions for the extraction of phenolic compounds from black mulberry leaves (Morus nigra L.)

Cavuldak

Vural

Akay

et al. 2019

J Food Process Engineering

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“…On contrast, ultrasonic extraction is one of the recent extraction techniques, which has been largely studied for processing of food products Like dairy products aiming to avoid the negative effects of the conventional thermal processing, like protein denaturation, vitamin and lactose degradation, among others (Monteiro et al, 2018;Guimarães et al, 2018). The ultrasound technology has several advantages, including high reproducibility in shorter time, simplified manipulation, reduced solvent consumption and temperature, lower energy input, and easy scale-up for industrial applications (Tabaraki & Nateghi, 2011;Tao et al, 2014;Li et al, 2016;Um et al, 2017). Thus, conventional enzyme-assisted extraction method coupled with ultrasound irradiation may be an effective method for polysaccharides extraction from perilla leaves.…”

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted enzymatic extraction and in vitro antioxidant activities of polysaccharides extracted from the leaves of Perilla frutescens

Zhang

et al. 2020

Food Sci. Technol

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A Box-Behnken design was employed to optimize ultrasound-assisted enzymatic extraction of polysaccharides from perilla leaves. Four independent variables, namely, liquid-to-solid ratio, enzymatic time, enzymatic temperature, and ultrasonic power were investigated. Under the optimal liquid-to-solid ratio of 41:1, enzymatic time of 40 min, enzymatic temperature of 49 °C, and ultrasonic power of 204 W, the experimental polysaccharide yield was 3.84% (n = 3), which was close to the value predicted by response surface methodology (3.9%). Four polysaccharides (PLP1, PLP2, PLP3, and PLP4) were obtained with DEAE-cellulose-52 and Sephadex G-100 chromatography, and their antioxidant activities were investigated with various antioxidant assays in vitro. All the four polysaccharides possessed good antioxidant properties in a concentration-dependent manner, and PLP3 presented the highest antioxidant activity. Thus, the novel polysaccharides extracted from perilla leaves could be promising bioactive macromolecules that can be applied as potential antioxidants in medical and food industries.

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“…The application of ultrasound-assisted extraction offers many advantages, including the reduction of solvents and of time for extraction (Tabaraki & Nateghi, 2011;Hossain et al, 2012). Therefore, UAE is an effective and environment-friendly process (Li et al, 2016) for the preparation of extracts from perilla seed hull. Moreover, procyanidins from perilla seed hull exhibited strong antioxidant effects in the DPPH, hydroxyl and ABTS assays in vitro.…”

Section: Resultsmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction of procyanidins from perilla seed hull and their antioxidant activities in vitro

Tan

Zhang

et al. 2019

Food Sci. Technol

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Ultrasound-assisted extraction (UAE) was used to extract procyanidins (PC) from the perilla seed hull. Four independent variables, namely, liquid-to-solid ratio, ethanol concentration, UAE time, and UAE temperature were investigated. Response surface methodology was performed on the basis of results of single-factor tests. The optimal conditions for PC extraction were as follows: a liquid-to-solid ratio of 15:1, an ethanol concentration of 62%, a UAE time of 29 min, and a UAE temperature of 53 °C. Under these conditions, the experimental yield of PC was 2.185 mg/g (n = 3), which is correlated with the predicted value of 2.2 mg/g. The extracted and purified PC showed excellent antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl, hydroxyl, and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radicals in vitro.

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Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology

Cited by 37 publications

References 41 publications

Optimization of ultrasound‐assisted water extraction conditions for the extraction of phenolic compounds from black mulberry leaves (Morus nigra L.)

Optimization of ultrasound‐assisted water extraction conditions for the extraction of phenolic compounds from black mulberry leaves (Morus nigra L.)

Optimization of ultrasound-assisted enzymatic extraction and in vitro antioxidant activities of polysaccharides extracted from the leaves of Perilla frutescens

Optimization of ultrasound-assisted extraction of procyanidins from perilla seed hull and their antioxidant activities in vitro

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