Selective adsorption of limonin and naringin from orange juice to natural and synthetic adsorbents

Ribeiro, Maria H.L.; Silveira, Dirce; Ferreira‐Dias, Suzana

doi:10.1007/s00217-002-0592-0

Cited by 69 publications

(50 citation statements)

References 5 publications

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“…In the literature, there are diverse models that describe adsorption isotherms. The Langmuir and Freundlich equations stand out as the most frequently used equations to represent these isotherms because of their wide applicability, ease of adjustment, wide range of operating conditions (Chu et al, 2004) and ability to explain the adsorption of biological compounds (Ribeiro et al, 2002;Gao et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Adsorption capacity of phenolic compounds onto cellulose and xylan

Costa¹,

Rogez²,

Pena³

2015

Food Sci. Technol (Campinas)

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The interaction between three phenolic compounds (catechin, caffeic acid and ferulic acid) onto two dietary fibres (cellulose and xylan) has been evaluated to inquire possible interferences on the biodisponibility of phenolic compounds. The adsorption kinetics were performed using solutions containing 100 mg/L of phenolic compounds during a contact time ranging between 10 and 120 minutes at pH 2.0, 4.5, and 7.0. After the kinetics, isotherms were obtained using phenolic compounds concentration ranging between 10 and 80 mg/L during 60 minutes, at pH 2.0 and 7.0 and temperature of 36 °C. Results indicate that adsorbed quantities mainly changed in function of pH, however the maximum adsorption was only of 0.978 mg of caffeic acid/g of xylan at pH 2 and after 60 min. Redlich-Peterson model were able to predict the adsorption isotherms of all phenolic compounds onto cellulose, except for caffeic acid at pH 7.0. The low adsorption capacities observed suggest that both dietary fibres are unable to compromise the biodisponibility of phenolic compounds, especially in the small intestine, where they are partially absorbed.

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Section: Introductionmentioning

confidence: 99%

Adsorption capacity of phenolic compounds onto cellulose and xylan

Costa¹,

Rogez²,

Pena³

2015

Food Sci. Technol (Campinas)

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“…Since adsorption is a low cost separation technique, it is preferred for the selective recovery of target plant metabolites from the crude extracts [22]. Synthetic adsorbents have been applied for adsorbing valuable polyphenols from plant extracts [23][24][25][26][27][28][29]. Many biopolymers, such as collagen and cellulose have also been used as adsorbents for the recovery of polyphenols and the interaction between the biopolymers and antioxidative polyphenols have been widely investigated [1].…”

Section: Introductionmentioning

confidence: 99%

Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin

Altıok¹,

Bayçın²,

Bayraktar³

et al. 2008

Separation and Purification Technology

162

110

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General objective of the present work was to assess the isolation of polyphenols from olive leaves. The effects of extraction conditions on the total phenol content and antioxidant activity of olive leaf extract (OLE) were investigated. An extract with good antioxidant activity (7.52 mmol of Trolox equivalent antioxidant capacity (TEAC)/g olive leaf extract), and a high content of oleuropein (13.4%) and rutin (0.18%) could be obtained using 70% ethanol as extraction solvent. There was a good correlation between the antioxidant activity and the total phenol content. Furthermore, silk fibroin was used as a novel adsorbent to recover the polyphenols from the olive leaf extracts. The adsorbed amounts of rutin and oleuropein were 15 mg rutin/g silk fibroin and 96 mg oleuropein/g silk fibroin. Fraction consisting of mainly oleuropein and fraction rich in rutin, luteolin-7-glucoside, verbascoside, apigenin-7-glucoside were obtained by using silk fibroin filled column. Silk fibroin was found to be a promising adsorbent for the purification of oleuropein and rutin from olive leaf extracts.

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“…In order to debitter citrus juices, adsorption techniques (Ribeiro, Silveira, & Ferreira-Dias, 2002) and enzymatic hydrolysis have been reported to achieve this goal (Pedro et al, 2007;Prakash, Singhal, & Kulkarni, 2002;Puri & Banerjee, 2000;Sekeroglu, Fadiloglu, & Gogus, 2006;. Adsorption debittering has some disadvantages such as the loss of juice acidity, of flavor, sweetness, and turbidity as well as less efficiency.…”

Section: Introductionmentioning

confidence: 99%