Rosehip extraction: Process optimization and antioxidant capacity of extracts

Angelov, George; Boyadzhieva, Stanislava; Georgieva, S.

doi:10.2478/s11532-013-0395-0

Cited by 21 publications

(21 citation statements)

References 17 publications

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“…Water extract of rosehip tea has the highest phenolic content (137.36 mg GAE/g) followed by acetone 50% (97.36 mg GAE/g) and MeOH 50% (77.14 mg GAE/g), respectively ( Figure 6). The results from our study were similar to the previous reports for total phenolic content in Rosa canina L. from Bulgaria [41]. Aqueous organic solvents are better than either water or absolute organic solvents for the extraction of phenolic compounds from green tea.…”

Section: Resultssupporting

confidence: 91%

Total Phenolic Contents and Antioxidant Activities of Different Herbal Tea Extracts from Turkey

2019

JESR

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The aim of the present study is to determine the total phenolic contents (TPC), DPPH radical scavenging activities, and reducing power of commercially consumed herbal teas including sage tea (ST), blackberry tea (BT), apple tea (AT), Echinacea tea (ET), lime tea (LT), rosehip tea (RT), and green tea (GT) in Turkey. For this purpose, various solvents were used for extraction of the tea samples and the results were compared in terms of total phenolic contents and antioxidant activities, as well. Hot water is found as the best solvent for the extraction of total phenolics from ST, BT, AT, and RT, respectively. On the other hand, the highest TPC values are obtained with the extraction of ET, LT, and GT in the presence of aqueous acetone (50%) solvent system. Generally all samples gave high DPPH radical scavenging activities depending on their extraction solvents. The highest radical scavenging activity was found as 94.92 ± 0.01 % for ST in ethanol, while the lowest activity was obtained as 5.98 ± 0.14 % for BT with water extract. Ferric reducing antioxidant assay results are closed each other and the highest activity (0.27 ± 0.74 mM Trolox) was observed in the ethanol extract of ST. Antioxidant activities and TPC of the herbal tea samples varied depending on the extraction solvent. Water or aqueous organic solvent extracts of sage tea and green tea samples gave high TPC values and antioxidant activities.

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Section: Resultssupporting

confidence: 91%

Total Phenolic Contents and Antioxidant Activities of Different Herbal Tea Extracts from Turkey

2019

JESR

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“…Angelov et al (2016) also approved this low limit of 5 mL.g -1 as it is accurate for good wetting of grapevine stems and to extract total phenolic content (TPC expressed in milligrams of gallic acid equivalents per gram of grape canes, mg(GAE).g -1 ). The authors also studied TPC extraction from globe artichoke and rosehip while increasing solventto-solid ratio (Angelov et al, 2014(Angelov et al, , 2015. The obtained results indicate that variation from 5 to 10 mL.g -1 involves better TPC extraction (from 25.6 to 35.1 mg(GAE).g -1 for rosehip and from 6 to 9 mg(GAE).g -1 for globe artichoke) with then no improvement of TPC levels from 10 to 20 mL.g -1 .…”

Section: Solvent-to-solid Ratiomentioning

confidence: 99%

Viticultural wood waste as a source of polyphenols of interest: Opportunities and perspectives through conventional and emerging extraction methods

et al. 2020

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Viticultural waste has been widely demonstrated to contain high-added value compounds named the stilbenes. Among them, trans-resveratrol (Rsv) and trans-εviniferin (Vf) are the most abundant in particular in grape canes. Various emerging methods such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) or pressurized solvent extraction (PSE) have been studied to recover Rsv and Vf from grape canes in order to enhance their extraction. This paper gives a critical overview of the techniques used to this end, integrating conventional and nonconventional methods investigated in the literature as well as those used in industrial processes. It finally highlights that the unconventional technics are usually less timeconsuming than conventional extraction ones but further investigations for the discussed compounds and biomass are needed to optimize and understand the influence of the individual parameters of each extraction process.

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“…Likewise, total polyphenol extraction from onion solid wastes was negatively affected by temperatures higher than 40 °C [12]. However, contradictory results have also been reported [13].…”

Section: Figurementioning

confidence: 98%

Kinetic Modelling for Flavonoid Recovery from Red Grape (Vitis vinifera) Pomace with Aqueous Lactic Acid

et al. 2014

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This study was undertaken with the aim of establishing a correlation between the extraction yield in total flavonoids from red grape pomace and the extraction temperature, using 0.5% (w/v) aqueous lactic acid as the solvent system. Extraction of flavonoids was found to obey second-order kinetics, and on such a basis, the yield in total flavonoids at saturation could be very effectively determined and correlated with temperature using non-linear regression. The results indicated that the extraction yield at saturation is highly correlated with temperature, following a quadratic function. The extract obtained at 40 °C had an optimal predicted total flavonoid yield of 13.27 mg rutin equivalents per gram of dry weight, and it was further analyzed by liquid chromatography-mass spectrometry to characterize its major constituents. The polyphenols detected were flavanols, flavonols and an anthocyanin. The outcome of this study outlined that temperatures above 40 °C are rather unfavorable for flavonoid extraction from red grape pomace, as suggested by the model established through kinetics.

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Rosehip extraction: Process optimization and antioxidant capacity of extracts

Cited by 21 publications

References 17 publications

Total Phenolic Contents and Antioxidant Activities of Different Herbal Tea Extracts from Turkey

Total Phenolic Contents and Antioxidant Activities of Different Herbal Tea Extracts from Turkey

Viticultural wood waste as a source of polyphenols of interest: Opportunities and perspectives through conventional and emerging extraction methods

Kinetic Modelling for Flavonoid Recovery from Red Grape (Vitis vinifera) Pomace with Aqueous Lactic Acid

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