Process intensification and kinetic studies of ultrasound-assisted extraction of flavonoids from peanut shells

Liao, Jianqing; Guo, Zhouren; Yu, Guicai

doi:10.1016/j.ultsonch.2021.105661

Cited by 51 publications

(37 citation statements)

References 59 publications

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“…The extraction kinetics for TA from PSPs with WF‐UAE were investigated based on Peleg's model. This model provided a well explanation of the process of solid–liquid extraction and was evident in previous literature such as studying extraction kinetics of thymol concentration from plectranthus amboinicus leaves using UAE (Zahari et al, 2020), punicalagin from pomegranate peel by ultrasound (Rakshit et al, 2020), pectin extraction by way of ultrasound‐assisted extraction with acid from melon peel (Raji & Kiani, 2020), and in our previous research on flavonoids extraction from peanut shells (Liao et al, 2021). The equation of this model first proposed by Peleg in 1988 was used in the present study and shown as follows:

C_{t} goodbreak= C_{0} goodbreak+ t / ()(, k_{1} goodbreak+ k_{2} t)

where C t represents the concentration of TA at t (mg/g), t represents the extraction time (min), C 0 represents the initial concentration of TA at t = 0 (mg/g), k 1 and k 2 represent Peleg's rate constant (min g/mg) and capacity constant (g/mg), respectively.…”

Section: Methodsmentioning

confidence: 71%

Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study

Liao

Peng

Chu

et al. 2022

Food Processing Preservation

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To obtain a better insight into comprehending the unusual role of ultrasound frequency and enhance the extraction yield of total anthocyanins (TA) from purple sweet potatoes (PSPs), an approach of wide frequency‐based ultrasound‐assisted extraction (WF‐UAE) was applied to evaluate the influence on the extraction of TA under process parameters at different levels, ultrasound frequency (20–84 kHz), ethanol concentration (20–65%), solvent to solid ratio (10–70 ml/g), ultrasound power (50–280 W), temperature (30–70°C), particle size (0.147–0.908 mm), and treatment time. The results showed that ultrasound frequency has more influence on the extraction yield, followed by temperature, treatment time, and other extraction parameters. The maximum yield of 0.567 ± 0.005 mg/g of TA was obtained at optimized parameters, which was significantly higher than Soxhlet extraction where only 0.324 ± 0.002 mg/g was achieved at 98°C for 720 min, as well as higher than ultrasound‐assisted extraction where only 0.465 ± 0.006 mg/g was obtained at 300 W and 20 kHz for 45 min. The extraction kinetics were performed at different levels of process parameters by Peleg's model. Model constants and equilibrium concentration for different process parameters were predicted. Model validation was done by depicting predicted and experimental values from extracted TA. The obtained values of regression coefficient (R2 > 0.972) and root mean square deviation (RMSD < 0.218) indicated that this model has a good agreement with the experimental results. Novelty impact statement This work is the first to evaluate the effects of ultrasound frequency span a wide range from 20 to 84 kHz and other process parameters on the extraction of TA from PSPs by using an approach of WF‐UAE that was based on a frequency search device with eight extraction tanks controlled by a computer. The application of WF‐UAE technology could not only efficiently extract TA from PSPs, but also be promising for extracting active components from different natural materials in the industry.

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C_{t} goodbreak= C_{0} goodbreak+ t / ()(, k_{1} goodbreak+ k_{2} t)

Section: Methodsmentioning

confidence: 71%

Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study

Liao

Peng

Chu

et al. 2022

Food Processing Preservation

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“…1 E , the extraction yield of TPC and TMA showed the same change trend, which increased gradually before 35 min, then decreased slightly with the increase in extraction time. Liao et al [50] also found that too long extraction time will reduce the extraction yield of flavonoids from peanut shells.This can be ascribed to the fact that phenols are easy to oxidized and hydrolyzed for a long time. Another possible reason is that the TPC and TMA from the inner section of particles of purple eggplant peels diffuse through the pores, which has a certain inhibitory effect on the extraction rate [51] .…”

Section: Resultsmentioning

confidence: 99%

Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design

Liao

Xue²,

Li³

2022

Ultrasonics Sonochemistry

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“…The traditional extraction methods of flavonoids include heat reflux extraction (HRE) [10], alkali extraction [11], ultrasound-assisted extraction [12,13], microwave-assisted extraction [14] and supercritical fluid extraction [15,16], etc. The processes of extracting flavonoids from sea buckthorn leaves mainly includes solvent extraction [17,18], ultrasonicassisted extraction [19,20], microwave-assisted extraction [21], enzyme-assisted extraction [22] and synergistic extraction [23].…”

Section: Introductionmentioning

confidence: 99%

Mechanochemical-Assisted Extraction and Hepatoprotective Activity Research of Flavonoids from Sea Buckthorn (Hippophaë rhamnoides L.) Pomaces

Guo¹,

Cheng²,

Zheng³

et al. 2021

Molecules

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Pomaces of sea buckthorn berry were usually side-products during the processing of juice. Due to a lack of an economical and effective extraction method, it was typically recognized as waste. For the purpose of resource utilization, the mechanochemical-assisted extraction (MCAE) method was applied to develop an ecofriendly extraction method and product with better pharmacology activity. The parameters were investigated through response surface methodology (RSM) design experiments. The processing conditions were optimized as follows: amount of Na2CO3 40%, ball-to-material rate 29:1 g/g, milling speed 410 rpm, milling time 24 min, extraction temperature 25 °C, extraction time 20 min and the solid-to-solution ratio 1:10 g/mL. Under these conditions, the yields of flavonoids from sea buckthorn pomaces were 26.82 ± 0.53 mg/g, which corresponds to an increase of 2 times in comparison with that extracted by the heat reflux extraction method. Meanwhile, the hepatoprotective activity of sea buckthorn pomaces extracts was studied by the liver injury induced by ip injection of tetracycline. Biochemical and histopathological studies showed that biomarkers in serum and liver of nonalcoholic fatty liver disease (NAFLD) mice were significantly ameliorated when sea buckthorn flavonoids extracted by MCAE were used. Altogether, these results demonstrate that, as a green and efficient extraction, MCAE treatment could increase the extraction yield of sea buckthorn flavonoids, meanwhile it could exhibit significant activity of improving liver function. This research provided a new way to use pomaces of sea buckthorn as a functional food. It also has great value on the comprehensive utilization of nature’s resources.

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Process intensification and kinetic studies of ultrasound-assisted extraction of flavonoids from peanut shells

Cited by 51 publications

References 59 publications

Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study

Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study

Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design

Mechanochemical-Assisted Extraction and Hepatoprotective Activity Research of Flavonoids from Sea Buckthorn (Hippophaë rhamnoides L.) Pomaces

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