Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun)

Liu, Yi; Liu, Hongyan; Xia, Yu; Guo, Hongliang; He, Xiao-Qin; Li, Hang; Wu, Ding‐Tao; Geng, Fang; Lin, Fangjun; Li, Hua-Bin; Zhuang, Qiguo; Gan, Ren‐You

doi:10.1016/j.fbio.2021.101277

Cited by 37 publications

(32 citation statements)

References 41 publications

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“…In addition, the mean values of phlorizin and trilobatin were 23.87 and 164.38 mg/g, respectively, and these results were very similar to the values of microwave-dried young leaves in our current study [30]. In another study, the yields of phloridzin and trilobatin were 34.76 ± 1.49 and 162.93 ± 1.73 mg/g, respectively [31], which were also close to our results. The FRAP, DPPH, and ABTS of MO and MY showed different trends among STFD and STSD; this could be explained by the fact that one or some compounds in extracts showed different responses for the FRAP, ABTS, and DPPH reagents, and this phenomenon has been similarly reported in previous studies [32,33].…”

Section: Discussionsupporting

confidence: 91%

“…The spraydried instant sweet tea showed higher phlorizin contents, while the freeze-dried instant sweet tea presented the highest content of trilobatin among different types of samples. A recently published study investigated the antioxidant capacities of trilobatin and phloridzin by DPPH-spiking test based on high-performance liquid chromatography (DPPH-spiking HPLC), and it was found that their antioxidant capacities were in the order of trilobatin > phloridzin [31]. Although a previous study reported that the antioxidant activities of sweet tea were closely related to dihydrochalcones (phloridzin, trilobatin, and phloretin), no significant correlation was found in our study, and this might be due to other components in sweet tea that contributed to higher antioxidant activities than these two compounds.…”

Section: Discussionmentioning

confidence: 99%

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Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Liu

Mai

et al. 2021

Foods

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This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (p < 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Liu

Mai

et al. 2021

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“…In comparison with methods of extraction that are conventionally used, the application of efficient ultrasound extraction requires less power and solvent consumption, less fossil energy consumption and also excludes the occurrence of wastewater after the end of the extraction process [14]. The importance and advantage of using UAE compared to MAE are presented in the work of Liu et al [20], where the screening and process optimization of ultrasound-assisted extraction of major antioxidants from sweet tea were studied. On the other hand, a method for the MAE of natural antioxidants from Akebia trifoliate peel was developed in the work of Luo et al [21].…”

Section: Introductionmentioning

confidence: 99%

Maximizing Contents of Phytochemicals Obtained from Dried Sour Cherries by Ultrasound-Assisted Extraction

et al. 2021

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Sour cherries were first dried by vacuum drying and then used as material for obtaining extracts rich in bioactive compounds by ultrasound-assisted extraction (UAE). The first step was to apply a factorial design for the preliminary experiments to determine the most influential UAE factors, and thus the three studied parameters were chosen as the most suitable for the design of the main experiment (temperature, liquid–solid ratio and ethanol concentration). In this part, the contents of total phenols and the total content of monomeric anthocyanins were taken for responses. For the further optimization of UAE, experimental design (face-centered) was applied, and the yield, total phenolics, flavonoid content and content of monomeric anthocyanins and antioxidant activity (DPPH, ABTS and FRAP assays) were analyzed. Temperature (40–80 °C), ethanol concentration (40–80%, w/w) and liquid–solid ratio (10–30 mL/g) were investigated as independent variables. The obtained experimental results were fitted to a second-order polynomial model and analysis of variance was used to determine the fit of the model and the optimal conditions for investigated responses. High quality extracts with high concentrations of polyphenols and anthocyanins were also obtained, which could be used as food additives.

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“…Therefore, several green and novel techniques, such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), deep eutectic solvent extraction, and supercritical fluid extraction, have been developed for extracting bioactive compounds from plants [ 19 , 20 , 21 , 22 ]. Among these techniques, UAE shows the advantages in time and energy savings, toxic organic solvent reduction, and easy operation [ 23 , 24 ]. Ultrasonic acoustic cavitation can tear plant cells and accelerate the release and dispersion of intracellular bioactive compounds into the solvents, which increases the extraction efficiency [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Extraction, Identification, and Quantification of Antioxidants from ‘Jinfeng’ Kiwifruit

Mai

Zhuang

et al. 2022

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Kiwifruit (Actinidia chinensis) is a nutrient-dense fruit abundant in vitamin C and phenolic compounds, and it exhibits strong antioxidant capacity. However, the antioxidants in ‘Jinfeng’ kiwifruit have seldom been extracted and analyzed, and the conditions for the extraction of kiwifruit antioxidants by ultrasound-assisted extraction (UAE) have seldom been investigated. In this study, response surface methodology (RSM) was used to optimize UAE conditions to extract antioxidants from ‘Jinfeng’ kiwifruit. In addition, the antioxidant capacity, contents of total phenolics and total flavonoids, ascorbic acid, and the profiles of antioxidants were also analyzed. The results showed that the optimal UAE conditions included 68% ethanol, liquid/solid ratio at 20 mL/g, extraction time at 30 min, extraction temperature at 42 °C, and ultrasonic power at 420 W. Under these conditions, the ABTS value of kiwifruit was 70.38 ± 1.38 μM TE/g DW, which was 18.5% higher than that of the extract obtained by conventional solvent extraction. The total phenolic and flavonoid contents were 15.50 ± 0.08 mg GAE/g DW and 5.10 ± 0.09 mg CE/g DW, respectively. Moreover, 20 compounds were tentatively identified by UPLC–MS/MS, and the content of main compounds, such as procyanidin B2, neochlorogenic acid, and epicatechin, were determined by HPLC-–. This research revealed the profiles of antioxidant phytochemicals in ‘Jinfeng’ kiwifruit, which can be a good dietary source of natural antioxidants with potential health functions.

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Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun)

Cited by 37 publications

References 41 publications

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Maximizing Contents of Phytochemicals Obtained from Dried Sour Cherries by Ultrasound-Assisted Extraction

Ultrasound-Assisted Extraction, Identification, and Quantification of Antioxidants from ‘Jinfeng’ Kiwifruit

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