Purification of <i>Ginkgo biloba</i> Extract by Antisolvent Recrystallization

Zu, Yuan Gang; Wang, Lingling; Zhao, Xiuhua; Li, Yuanyuan; Wei, Weiwei; Zu, Chang; Huang, Yannian; Wu, Mingfang; Feng, Zi‐Qi

doi:10.1002/ceat.201500691

Cited by 16 publications

(10 citation statements)

References 33 publications

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“…Moreover, the methanol‐0.4% phosphoric acid solution (52:48) was used as the mobile phase, the detection wavelength was 360 nm, the flow rate was 1.0 mL min −1 , the column temperature was 25 °C and the injected sample volume was 10 μL. The content of total flavonoids was calculated according to the eqn (Zu et al ., ).

TFs = (QCT + KMF + ISR) \times 2.51

where TFs, QCT, KMF and ISR stand for the content of total flavonoids, quercetin, kaempferol and isorhamnetin, respectively.…”

Section: Methodsmentioning

confidence: 97%

Enhanced bioaccessibility in vitro and bioavailability of Ginkgo biloba extract nanoparticles prepared by liquid anti‐solvent precipitation

Wang

Zhao

Yang

et al. 2019

Int J of Food Sci Tech

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Summary The ginkgo biloba extract (GBE) nanoparticles were successfully prepared by adopting the liquid anti‐solvent precipitation (LASP) method to enhance the antioxidant activity and oral bioavailability of GBE. Under the optimum preparation conditions, the particle size of GBE nanoparticles had reached 76.90 nm. Moreover, the antioxidant activity and intestinal transmittance of GBE nanoparticles were tested before and after the simulated in vitro digestion, which were both significantly higher than that of raw GBE. Significantly, the AUC(0→t) value of flavonoids and terpene lactones in GBE nanoparticles were 2.20 and 2.24 times of that in raw GBE, respectively. What cannot be ignored was that the residual amount of ethanol and n‐hexane meets the safety standards for food.

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TFs = (QCT + KMF + ISR) \times 2.51

where TFs, QCT, KMF and ISR stand for the content of total flavonoids, quercetin, kaempferol and isorhamnetin, respectively.…”

Section: Methodsmentioning

confidence: 97%

Enhanced bioaccessibility in vitro and bioavailability of Ginkgo biloba extract nanoparticles prepared by liquid anti‐solvent precipitation

Wang

Zhao

Yang

et al. 2019

Int J of Food Sci Tech

Self Cite

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“…The flavonoid content of the samples was determined by using the HPLC method described by Zu et al (). One gram of Ginkgo seed sample was treated by Soxhlet extraction with chloroform for 2 hr, and then extracted with methanol under reflux for 4 hr.…”

Section: Methodsmentioning

confidence: 99%

Effect of Bacillus natto solid‐state fermentation on the functional constituents and properties of Ginkgo seeds

et al. 2019

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In the present investigation, fibrinolytic Ginkgo seeds were produced by solid‐state fermentation (SSF) with Bacillus natto strains, and some parameters of the fermentation processes were investigated. Under optimal fermentation conditions, the fibrinolytic activity of Ginkgo seeds reached 3,682 ± 43 IU/g with the fermentation parameters of relative humidity 80%, initial water content 73%, fermentation temperature 38°C, inoculation volume 18%, and fermentation time 38 hr, respectively. The fermented Ginkgo seeds possessed a superior potential for the production of Nattokinase. What's more, the fermented Ginkgo seeds possessed higher total flavonoid and lower ginkgolic acids contents, which could enhance bioactivity and guarantee food safety. Sensory evaluations indicated that Ginkgo seeds produced by SSF could also be consumed as a kind of popular food. Practical applications Fermented food is popular in countries. It can not only improve the sensory properties of the products, reduce undesirable constituents, and make nutrients easily absorbable, but also improve the nutritional properties. Ginkgo biloba L is one of the oldest species that has existed on earth for more than 200 million years. However, the application of Ginkgo seeds has been limited because of the ginkgolic acids. In a previous study, immobilized Bacillus natto acted upon Ginkgo seeds to enhance the bioactivity and safety of fermented Ginkgo seeds. However, separating the fermented Ginkgo seeds from the liquid needs a large amount of energy. The solid‐state fermentation of Ginkgo seeds is a good choice to produce functional Ginkgo seed products.

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“…In recent years, antisolvent recrystallization attracted attention as a method for changing the crystal forms of drugs or producing ultrafine particles [18,19]. At present, this method is also applied to the purification of drugs [20], but researches in this field are rarely reported. The method has many advantages such as simple fabrication process, ease operation, low cost, high yield, and the potential to be applied in the pharmaceutical industry [21,22].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ellagic Acid Purification from Pomegranate Husk by Antisolvent Recrystallization

et al. 2018

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Ellagic acid (EA) was produced from pomegranate husk by extraction of tannins followed by acid hydrolysis and purified by antisolvent recrystallization. Response surface methodology, based on a five‐level, four‐variable central composite design, was employed to find the optimum purification conditions. Under these conditions, high purity and yield of EA was obtained in close agreement with the predicted values by the model. Analyzes of surface morphology and in vitro percutaneous absorption experiments of EA let conclude that the granule morphology of the purified EA was significantly different from the crude EA, and its particle size was much smaller than that of the crude EA. Evaluation in vitro demonstrated that the permeation rate of the purified EA was higher compared with the crude EA.

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Purification of Ginkgo biloba Extract by Antisolvent Recrystallization

Cited by 16 publications

References 33 publications

Enhanced bioaccessibility in vitro and bioavailability of Ginkgo biloba extract nanoparticles prepared by liquid anti‐solvent precipitation

Enhanced bioaccessibility in vitro and bioavailability of Ginkgo biloba extract nanoparticles prepared by liquid anti‐solvent precipitation

Effect of Bacillus natto solid‐state fermentation on the functional constituents and properties of Ginkgo seeds

Optimization of Ellagic Acid Purification from Pomegranate Husk by Antisolvent Recrystallization

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