Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity

Song, Jiangfeng; Li, Dajing; Liu, Chunquan; Zhang, Ying

doi:10.1016/j.ifset.2011.03.001

Cited by 107 publications

(78 citation statements)

References 22 publications

(22 reference statements)

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“…This was possibly due to that different ethanol concentrations have different polarities for high dielectric constant of water [Liu et al 2013]. Therefore, the results may be related to the solvent polarity and the solubility of 6-gingerol in ginger, which was consistent with that ethanol solutions ranged from 40 to 80% had greater efficiency in the extraction of phenolics compared to pure ethanol [Hayouni et al 2007, Song et al 2011. Therefore, 70-90% (v/v) ethanol concentration in water was considered to be optimal in t he following experiments.…”

Section: Single Factor Experimentssupporting

confidence: 56%

“…This was probably because larger volume of solvent will cause more absorption of microwave energy, but suffi cient microwave energy may not be available for breaking the cell walls for releasing of the target constituents [Hemwimon et al 2007]. Similar effects were also recorded during the MAE of tea polyphenols and Ipomoea batatas leaves total phenolics [Pan et al 2010, Song et al 2011. Therefore, 25 mL·g -1 was chosen as the ratio of liquid to solid through all the extra ction optimization experiments.…”

Section: Single Factor Experimentsmentioning

confidence: 92%

“…Studies showed that microwaves can penetrate plant matrix directly, resulting highly localized temperature and pressure inside plant cells, which can cause selective migration of target compounds into solvent rapidly [Yan et al 2010, Upadhyay et al 2012. So far, microwave treatment has been widely employed to extract phen olics from different plant materials [Beejmohun et al 2007, Kalia et al 2008, Sutivisedsak et al 2010, Tsubaki et al 2010, Song et al 2011. To our best knowledge, usage of MAE has not been previously reported for 6-gingerol extraction in ginger.…”

Section: Introductionmentioning

confidence: 99%

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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: Single Factor Experimentssupporting

confidence: 56%

Section: Single Factor Experimentsmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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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show abstract

“…The results of optimal condition according to Song et al (2011) that long period of extraction time and higher power of microwave degrade phenolic compound from plants, which would explain the results reported in Fig. 2 and 3.…”

Section: Discussionmentioning

confidence: 67%

“…At present, the extraction of phenols using microwave (-assisted) has gain interest, because it requires a shorter extraction period, uses less solvent, has a better extraction rate and operates under a lower cost. This technique has been widely used in the extraction of pheolic compounds from several plants and vegetables (Gallo et al, 2010;Garofulic et al, 2013;Song et al, 2011). However, extraction of Total Phenolic compounds from Making Seeds (TPMS) using microwave methods has yet to be attempted.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Total Phenolic from <i>Cleistocalyx nervosum</i> by Microwave-Assisted Extraction

Narkprasom

Upara

2015

American Journal of Engineering and Applied Sciences

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Abstract:The objective of this research was to extract phenolic compounds from Makiang (Cleistocalyx nervosum) seeds waste obtained from the elaboration of makiang beverages using the microwave assisted extraction method. The optimal conditions of microwave assisted extraction of total phenolics from makiang seeds were determined using response surface method. The variables of microwave power, extraction time and ethanol proportion on effect of total phenolic were designed the experiment by Box Behnken design. The estimation of the mathematical model indicated that the second-order polynomial model was appropriate to determine optimal conditions of microwave assisted extraction of total phenolics from makiang seeds. The highest yield of total phenolic from makiang seed and antioxidant activity were obtained when the extraction process was set at a microwave power, 450 W, an extraction time of 213 second and an ethanol proportion of 51%(v/v). Under these optimal conditions, the predicted and experimental values of total phenolic from makiang seeds were the 75.659 mgGAE/gDW and 75.132±0.576 mgGAE/gDW, respectively. The research showed that total phenolics from makiang seeds by microwave assisted extraction have the high efficiency in terms of high yield and antioxidant activity within short time extraction which can apply to use in cosmetic product, health food and pharmaceutical industry.

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Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products

Singh

Orsat

2014

Nutraceutical and Functional Food Processing Technology

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Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity

Cited by 107 publications

References 22 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

Optimization of Total Phenolic from <i>Cleistocalyx nervosum</i> by Microwave-Assisted Extraction

Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products

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