Response Surface Optimization of Extraction of Polyphenols and Carotenoids from Sesbania grandiflora Leaves with Ethanol-water System

Gunathilake, K.D.P.P.; Ranaweera, K.K.D.S.; Rupasinghe, H.P. Vasantha; Perera, O. D. A. N.; Jayaweera, H

doi:10.9734/ajb2t/2017/38282

Cited by 7 publications

(2 citation statements)

References 5 publications

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“…Albumin denaturation assay is a cheap, easy yet effective method to find out the anti-inflammatory activity of plant extracts. Similar studies were done on various other plants such as F. racemosa and M. scandens and they have shown similar results [61]. The efficacy of the plant extract always increases with the increase in the concentration of the extract.…”

Section: Discussionsupporting

confidence: 77%

In vitro Anti Inflammatory Activity of Abies webbiana Using Albumin Denaturation Assay

Anjum

Varghese

Rajeshkumar

2021

JPRI

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Background: In ayurveda, many natural plant components are used to treat inflammatory conditions for centuries with less side effects. Different parts of Abies webbiana plant are used in ayurveda for many diseases. However, very few studies have been conducted to evaluate pharmacological effects of Abies webbiana. Aim: The objective of this in vitro study was to analyse and compare the anti-inflammatory properties of A. webbiana at various concentrations using albumin denaturation assay. Methodology: A ready made powder of A. webbiana was mixed with 100 ml of distilled water and boiled for 10 mins the extract was obtained by filtration. The anti-inflammatory activity was done using albumin denaturation assay and Diclofenac sodium was used as a positive control. Serial dilution from 10 µL, 20 µL, 30 µL, 40 µL and 50 µL was performed for A. webbiana and the reference drug reaction mixture was prepared for albumin denaturation assay. All the data was analysed statistically using SPSS version 23 (IBM). Unpaired t test was used for comparison with the positive control and one-way Anova followed by Tukey’s post hoc test were used for the comparison between different concentrations. Results: The current study revealed that A. webbiana extract had potent anti-inflammatory activity at all the tested concentrations but was significantly lesser when compared to the standard (p<0.05). It was also evident that the absorbance rate of A. webbiana significantly increased with the increase in concentration of the extract (p<0.05). However, the absorbance rate at 50 µL of both standard and A. webbiana were almost similar. Conclusion: It can be concluded from the present findings that the leaves of A. webbiana possess concentration-dependent anti-inflammatory property but is comparatively lesser than Diclofenac sodium.

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Section: Discussionsupporting

confidence: 77%

In vitro Anti Inflammatory Activity of Abies webbiana Using Albumin Denaturation Assay

Anjum

Varghese

Rajeshkumar

2021

JPRI

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“…Polyphenol contents were measured as described by Gunathilake et al [17], carotenoid contents were measured as described in Gunathilake et al [18,19], and flavonoid contents using Gunathilake et al [20]. These data were used for the correlation studies with anti-inflammatory properties.…”

Section: Methodsmentioning

confidence: 99%

In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables

2018

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The study investigated the anti-inflammatory activity of the hydro methanolic extract of six leafy vegetables, namely Cassia auriculata, Passiflora edulis, Sesbania grandiflora, Olax zeylanica, Gymnema lactiferum, and Centella asiatica. The anti-inflammatory activity of methanolic extracts of leafy vegetables was evaluated using four in vitro-based assays: hemolysis inhibition, proteinase inhibition, protein denaturation inhibition, and lipoxygenase inhibition. Results showed that the percent inhibition of hemolysis from these leaf extracts (25–100 µg/mL dry weight basis (DW)) was within the range from 5.4% to 14.9%, and the leaves of P. edulis and O. zeylanica showed a significantly higher (p < 0.05) inhibition levels. Percent inhibition of protein denaturation of these leafy types was within the range of 36.0–61.0%, and the leaf extract of C. auriculata has exhibited a significantly higher (p < 0.05) inhibition level. Proteinase inhibitory activity of these leaf extracts was within the range of 20.2–25.9%. The lipoxygenase inhibition was within the range of 3.7–36.0%, and the leaf extract of G. lactiferum showed an improved ability to inhibit lipoxygenase activity. In conclusion, results revealed that all the studied leaves possess anti-inflammatory properties at different levels, and this could be due to the differences in the composition and concentration of bioactive compounds.

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Recovery of carotenoids as bioactive compounds from peach pomace by an eco-friendly ultrasound-assisted enzymatic extraction

Han,

Meral,

Demirdöven

2024

J Food Sci Technol

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The industrial processing of fruits generates by-products. These by-products serve as a source of valuable bioactive compounds. In this study, carotenoid was extracted from peach pomace (PP) by using the ultrasound-assisted enzymatic extraction (UAEE), an eco-friendly method. The process conditions ensuring the highest carotenoid content and b* color value for UAEE were detected by response surface methodology (RSM). To demonstrate the effectiveness of the ultrasonic process, enzymatic extraction was carried out at the optimum point. Physicochemical (pH, titratable acidity, total soluble solids), color (L*, a*, b*, chroma value (ΔC) and color difference (ΔE), total phenolic compound (TPC) and antioxidant activity analyses (ABTS and FRAP) were carried. When the analysis results evaluated, the highest b* color parameter, TPC (761.10 mg gallic acid/L), ABTS (1933.33 mg Trolox/L) and FRAP (52.66 µmol Trolox/L) results of the extracts was observed with UAEE method. The study shows that ultrasound based upon the cavitation event was increased efficiency of enzymatic reaction with higher extraction yield and this provided in higher amounts of carotenoid and bioactive compounds. In other respects, when obtained carotenoid extracts are used in food formulations compatible with their acidic structure, they will contribute to protection of the product and minimizing color losses.

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Response Surface Optimization of Extraction of Polyphenols and Carotenoids from Sesbania grandiflora Leaves with Ethanol-water System

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Cited by 7 publications

References 5 publications

In vitro Anti Inflammatory Activity of Abies webbiana Using Albumin Denaturation Assay

In vitro Anti Inflammatory Activity of Abies webbiana Using Albumin Denaturation Assay

In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables

Recovery of carotenoids as bioactive compounds from peach pomace by an eco-friendly ultrasound-assisted enzymatic extraction

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