Properties of Rice Stem Extracts Obtained by Using Subcritical Fluids

Tangkhavanich, Boonnakhom; Kobayashi, Takashi; Adachi, Shuji

doi:10.1271/bbb.130485

Cited by 4 publications

(4 citation statements)

References 38 publications

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“…This improvement of the extraction of phenolic compounds from plant matrix with increasing temperature and water addition is corroborated in the literature, such as in the case of macadamia peel [20] and apple residue [11]. In addition to improving the solubility and diffusivity properties of the solvent, high temperatures disrupt the vegetal cell wall improving the released of substances and extraction, as in the case of phenolic compounds, which are crosslinked in cellulose and hemicellulose to form the cell wall structure [21].…”

Section: Total Phenolic Compounds (Tpc) In Ple and Uae Extractssupporting

confidence: 64%

Extraction and Analytical Characterization of Phenolic Compounds from Brazil Nut (Bertholletia excelsa) Skin Industrial by-Product

et al. 2023

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Pressurized liquid extraction (PLE) and ultrasound assisted extraction (UAE) were applied to extract phenolic antioxidants from defatted Brazil nut skin (DBNS) industrial by-product. Water/alcohol solvents (ethanol and methanol) (0 - 50 % v/v water) were used at temperatures of 50 - 200 °C in PLE and 50 °C was set in UAE. The effect on extraction yield, total phenolic compounds content (TPC), antioxidant capacity and phenolic characterization was determined. The temperature and water/alcohol mixture affected the dielectric constant, and this in turn influenced the yield, TPC, antioxidant activity and phenolic composition. In PLE, at 200 °C and 50 % (v/v) water/alcohol (ethanol and methanol) the highest yields (33.8 and 38.4 %, respectively), TPC (4673 and 5435 mg GAE/100 g DBNS) and antioxidant capacity (397 and 502 µmol TE/g DBNS) were obtained. Furthermore, at 50 °C, PLE had better extraction efficiency than UAE. Characterization of the extracts indicated that at 50 - 100 °C the extraction of protocatechuic acid and ellagic acid derivative were predominant, while at 150 - 200 °C catechin and vanillin derivatives stand out. In general, hydroxybenzoic acids and flavonoids were the most abundant phenolics, and the addition of 25 % v/v water to ethanol resulted in extracts with their highest concentration. Then, Brazil nut skin is an interesting phenolic-rich source with potential use to produce bioactive ingredients. HIGHLIGHTS High temperature and water/alcohol mixtures improves TPC and antioxidant capacity At given temperature, TPC values are linearly correlated with water/alcohol dielectric constant Extraction temperature modifies the abundance and profile of phenolic compounds Hydroxybenzoic acids and flavanols are predominant phenolics in Brazil nut skins At 50 °C, PLE have a better extraction efficiency of phenolic compounds than UAE GRAPHICAL ABSTRACT

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Section: Total Phenolic Compounds (Tpc) In Ple and Uae Extractssupporting

confidence: 64%

Extraction and Analytical Characterization of Phenolic Compounds from Brazil Nut (Bertholletia excelsa) Skin Industrial by-Product

et al. 2023

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“…Specifically, the high temperature used to ripen Krabok seeds at 120 °C can damage plant tissues [26][27][28]. This high temperature can potentially hinder the production of phenolic chemicals found in cellulose and hemicellulose when they are heated [29]. Among the samples, uncooked Krabok seeds extracted with ethyl acetate had the second-highest concentration of phenolic components, measuring 62.8 µg GAE/mL.…”

Section: Phenolic Contents and Antioxidant Activitymentioning

confidence: 99%

Nutritional Values and Their Potential Applications in Food Products of Krabok Seed (Irvingia malayana)

Preecharram,

Phosri,

Theansungnoen

et al. 2023

Trends Sci

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This investigation examined the nutritional value, mineral content, total phenolic content, antioxidant activity and cytotoxicity of uncooked and cooked Krabok seeds. Proximate analysis was carried out to determine the nutrient composition of uncooked and cooked Krabok seeds. The average fat, protein, carbohydrate, moisture, ash, and fiber contents were found to be 75.42, 11.78, 6.72, 2.68, 1.85 and 1.54 %, respectively. The Folin-Ciocalteu method was employed for the quantitative analysis of total phenolic compounds. All 6 samples of Krabok seeds extracted, both cooked and uncooked, were extracted using hexane, ethyl acetate, and ethanol, and subjected to the test. All the extracted samples contained phenolic compounds, with amounts ranging from 29.10 to 130.26 µg GAE/mL. The highest levels of phenolic compounds were observed in the ethanolic extract of cooked Krabok seeds. The antioxidant properties were evaluated using the DPPH assay. The scavenging activity of the extracted Krabok seed samples ranged from 9.84 to 62.31 %. The ethanolic extract of uncooked Krabok seeds exhibited the highest antioxidant activity. To assess the toxicity of the Krabok seed extract, HaCaT, Vero and RAW 264.7 cell liness were employed using the MTT technique. The results revealed that cell survival remained above 80 % for all doses of both uncooked and cooked Krabok seed extracts. These findings suggest that Krabok seeds are a valuable source of fat and other essential nutrients. The crude ethanolic extract exhibited a significant amount of phenolic content and antioxidant activity. Therefore, it could be utilized in the production of snacks or cosmetics. HIGHLIGHTS Krabok seeds has high nutrients and energy value. Krabok seeds has high phenolic compounds and non-toxic to cells. Krabok seeds were thought to be an inexpensive source of nutrients and a reliable supply of prospective culinary ingredients. GRAPHICAL ABSTRACT

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“…In addition, the highest radical scavenging ability was achieved with subcritical 60% (v/v) ethanol and 80% (v/v) acetone. 142) The solubility of saturated fatty acids with even numbers of carbon atoms ranging from 8 to 18 was measured in water at temperatures ranging from 60 to 230°C under either 5 or 15 MPa. While pressure had no significant effect, fatty acid solubility did increase with temperature.…”

Section: Reactions In Subcritical Watermentioning

confidence: 99%

Engineering aspects of rate-related processes in food manufacturing

Adachi

2015

Bioscience, Biotechnology, and Biochemistry

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Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.

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Properties of Rice Stem Extracts Obtained by Using Subcritical Fluids

Cited by 4 publications

References 38 publications

Extraction and Analytical Characterization of Phenolic Compounds from Brazil Nut (Bertholletia excelsa) Skin Industrial by-Product

Extraction and Analytical Characterization of Phenolic Compounds from Brazil Nut (Bertholletia excelsa) Skin Industrial by-Product

Nutritional Values and Their Potential Applications in Food Products of Krabok Seed (Irvingia malayana)

Engineering aspects of rate-related processes in food manufacturing

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