Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

Hayat, Khizar; Hussain, Sarfraz; Abbas, Shabbar; Farooq, Umar; Ding, Baomiao; Xia, Shuqin; Jia, Chengsheng; Zhang, Xiaoming; Xia, Wenshui

doi:10.1016/j.seppur.2009.08.012

Cited by 242 publications

(150 citation statements)

References 28 publications

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“…Table 3 indicated that compared with conventional extraction techniques, MAE is an excellent extraction method for 6-gingerol extraction with reduced extraction time, and solvent and energy consumption. Our results were in accordance with the findings of some other researchers [Proestos and Komaitis 2008, Xiao et al 2008, Hayat et al 2009, Pérez-Serradilla and Castro 2011 for the extraction of phenolic compounds from different plant materials by MAE.…”

Section: Comparison Of Mae Traditional Extraction Methodssupporting

confidence: 93%

“…The high antioxidant activity of extracts of MAE can be explained owing to the presence of higher quantity of total polyphenols content, which confirms the usual correlation between antioxidant activity and total polyphenols content [Khan et al 2010]. The results were also consistent with those reported in the literature, which have shown that applying MAE can increase the contents of antioxidants and reduce extraction time significantly as compared to conventional extraction methods [Hayat et al 2009, Ballard et al 2010.…”

Section: Comparison Of Mae Traditional Extraction Methodssupporting

confidence: 89%

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Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Liu¹,

Zhou²,

Zhao³

et al. 2014

Acta Sci Pol Technol Aliment

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Background. 6-Gingerol is one of the most pharmacologically active and abundant components in ginger, which has a wide array of biochemical and pharmacologic activities. In recent years, the application of microwave-assi sted extraction (MAE) for obtaining bioactive compounds from plant materials has shown tremendous research interest and potential. In this study, an effi cient microwave-assisted extraction (MAE) technique was developed to extract 6-gingerol from ginger. The extraction effi ciency of MAE was also compared with conventional extraction techniques. Material and methods. Fresh gingers (Zingiber officinale Rosc.) were harvested at commercial maturity (originally from Shandong, laiwu, China). In single-factor experiments for the recovery of 6-gingerol, proper ranges of ratio of liquid to solid, ethanol proportion, microwave power, extraction time were determined. Based on the values obtained in single-factor experiments, a Box-Behnken design (BBD) was applied to determine the best combination of extraction variables on the yield of 6-gingerol. Results. The optimum extraction conditions were as follows: mi crowave power 528 W, ratio of liquid to solid 26 mL·g -1 , extraction time 31 s and ethanol proportion 78%. Furthermore, more 6-gingerol and total polyphenols contents were extracted by MAE than conventional methods including Maceration (MAC), Stirring Extraction (SE), Heat reflux extraction (HRE), Ultrasound-assisted extraction (UAE), as well as the antioxidant capacity. Conclusion. Microwave-assisted extraction showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract within shortest extraction time. Scanning electron microscopy (SEM) images of ginger powder materials after different extractions were obtained to provide visual evidence of the disruption effect. To our best knowledge, this is the fi rst report about usage of MAE of 6-gingerol extraction from ginger, which could be referenced for the extraction of other active compounds from herbal plants.

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Section: Comparison Of Mae Traditional Extraction Methodssupporting

confidence: 93%

Section: Comparison Of Mae Traditional Extraction Methodssupporting

confidence: 89%

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Liu¹,

Zhou²,

Zhao³

et al. 2014

Acta Sci Pol Technol Aliment

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“…This result coincides with those found in the literature. Indeed, Hayat et al [22] compared CSE, MAE and UAE for the extraction of phenolic acids of mandarin peel. The MAE provides the highest level of ferulic acid (0.239 g/100 g dry matter) compared to UAE (0,235 g/100 g dry matter) and CSE (0.205 g/100 g dry matter).…”

Section: Identification and Quantification Of Orange Peel Flavonoids mentioning

confidence: 99%

“…This concept allowed also the recuperation of essential oils and pectin. Some comparisons of the efficiency of different extraction methods were carried out in the literature but they are incomplete because only two or three methods were compared in the same work [22][23][24] and of extraction and preservation of phenolics activities should help to choose the appropriate extraction method.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

Boudhrioua¹

2016

IJFNS

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The effect of conventional solvent extraction, CSE, ultrasound assisted extraction, UAE, microwave assisted extraction, MAE and supercritical CO 2 extraction, SC-CO 2 on the total phenols content, total flavonoids, individual flavonoids and antioxidant activity of orange peel were compared. Neohesperidin (from 0.624 ± 0.013 for SC-CO 2 extraction to 1.045 ± 0.001 g100 g orange peel powder for MAE) and hesperidin (from 0.407 ± 0.008 for SC-CO 2 extraction to 0.836 ± 0.029 g/100 g orange peel powder for UAE) are the major flavonoids (80% of total flavonoids by MAE and 87% by CSE) of orange peel whatever the used extraction method. The method giving the highest total phenol and flavonoid contents is microwave assisted extraction (2.363 ± 0.014 g GAE/100g orange peel powder), followed by ultrasound assisted extraction, conventional solvent extraction, and supercritical CO 2 extraction. However, antioxidant activity (DPPH method) cannot be correlated to TPC, TFC or individual flavonoids. Orange peel extracted by CSE (ethanol (80%), m/v: 5 g:50 ml, 30 min, 35°C, mechanical stirring at darkness, 3 successive extractions) presents the higher radical scavenging capacity compared to the other extracts obtained by MAE (Ethanol (80%), m/v: 5 g: 50 ml, 10s, 35°C, 170 W, 3 successive extractions) and UAE (ethanol (80%), m/v: 5g:50 ml, 30 min, 35°C, magnetic stirring at darkness, 3 successive extractions, 125W), SC-CO 2 extraction (ethanol (80%), m/v:5 g:50 ml, 30 min, 35°C, 22 MPa, 3 successive extractions). Besides, no additivity on the antioxidant activity is found with the DPPH method.

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“…Both Pleurotus cystidiosus and P. eryngii have thick, meaty, solid and firm characteristics where the microwave heat may not have penetrated the mushroom tissue or disrupted the cell wall to liberate the antioxidant compounds. However, (Hayat et al 2009) reported microwave treatment could accelerate release of high amount of phenolic compounds by thermal destruction of cell wall and sub cellular compartments of citrus peels. (Sun et al 2012) reported that microwave cooking had shown better retention of certain phenolic acids in Boletus mushrooms than pressure-cooking, steaming, boiling and frying.…”

Section: Diphenyl-1-picryl-hydrazyl (Dpph) Radical Scavenging Assaymentioning

confidence: 99%

Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

et al. 2014

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Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960-2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P. cystidiosus P. flabellatus, P. floridanus and P. pulmonarius) were assessed. Free radical scavenging (DPPH) and reducing power (TEAC) were used to evaluate the antioxidant activities and the total phenolic contents were determined by Folin-Ciocalteu reagent. Pressure cooking improved the scavenging abilities of P. floridanus (>200 %), P. flabellatus (117.6 %), and P. pulmonarius (49.1 %) compared to the uncooked samples. On the other hand, the microwaved Pleurotus eryngii showed 17 % higher in the TEAC value when compared to the uncooked sample. There was, however, no correlation between total phenolic content and antioxidant activities. There could be presence of other bioactive components in the processed mushrooms that may have contributed to the antioxidant activity. These results suggested that customized cooking method can be used to enhance the nutritional value of mushrooms and promote good health.

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Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

Cited by 242 publications

References 28 publications

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

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