Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels

Liew, Shan Qin; Ngoh, Gek Cheng; Yusoff, Rozita; Teoh, Wen Hui

doi:10.1016/j.ijbiomac.2016.08.065

Cited by 166 publications

(73 citation statements)

References 21 publications

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“…Auxiliary rapid heating by microwaves ruptured leaf tissue and released more compounds [39]. Similar results were reported when sequential UMAE was used for the extraction of pectin from pomelo peel [40]. The results proved that the combined extraction techniques had greater potential and a higher efficiency of 154.95% and a 31.39% improvement of yield.…”

Section: Discussionsupporting

confidence: 76%

“…The DPPH free radical scavenging activity was measured according to the described method [27] with some modifications. The flavonoid extract solutions (20,40,60,80, 100 mg/L), Vc (5, 10, 15, 20, 25 mg/L) and BHT (20, 40, 60, 80, 100 mg/L) were prepared before the test. Two mL of the DPPH solution (0.20 mmol/L) were commixed with 2 mL of the determinant solution (the blank solution was ethanol) in a water bath at 25°C in the dark.…”

Section: Antioxidant Assays Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

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Ultrasound-microwave assisted extraction of flavonoid compounds from Eucommia ulmoides leaves and an evaluation of their antioxidant and antibacterial activities

Wang

Peng²,

Wang³

et al. 2020

ARCH BIOL SCI BELGRA

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Ultrasound/microwave assisted extraction (UMAE) of flavonoid compounds from Eucommia ulmoides leaves was studied and the extraction conditions were optimized by the Plackett-Burman design (PBD) method combined with the Box-Behnken design (BBD). The antioxidant and antibacterial activities of the flavonoid extract were investigated. The results show that the optimal conditions were an ethanol concentration of 41%, microwave power of 178 W and an ultrasound extraction time of 26 min. Under these conditions, the yield of the flavonoid compounds was 2.454%±0.230%, which was higher than that after direct solvent extraction, ultrasound extraction and microwave extraction. The results of in vitro antioxidant assays showed that the flavonoid extract had scavenging capacity for DPPH, ABTS and hydroxyl radicals, with corresponding IC 50 values of 30.76 mg/L, 21.09 mg/L, 248.4 mg/L, respectively. In addition, this extract exhibited strong antibacterial activity on Escherichia coli, Staphylococcus aureus and Salmonella typhimurium.

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Section: Discussionsupporting

confidence: 76%

Section: Antioxidant Assays Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

Ultrasound-microwave assisted extraction of flavonoid compounds from Eucommia ulmoides leaves and an evaluation of their antioxidant and antibacterial activities

Wang

Peng²,

Wang³

et al. 2020

ARCH BIOL SCI BELGRA

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“…When A. thaliana stem material was treated with maleic acid at 160 °C, high‐S‐lignin variants, but not WT or high‐G‐lignin variants, had disrupted middle lamellae (Ciesielski et al , ). However, pectins can be extracted by heating alone (Liew et al , ; Seixas et al , ). We infer that xylans and/or pectins might be cross‐linked to G‐lignin subunits in the CML.…”

Section: Discussionmentioning

confidence: 99%

Rhamnogalacturonan‐I is a determinant of cell–cell adhesion in poplar wood

Yang

Benatti

Karve

et al. 2019

Plant Biotechnology Journal

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Summary The molecular basis of cell–cell adhesion in woody tissues is not known. Xylem cells in wood particles of hybrid poplar (Populus tremula × P. alba cv. INRA 717‐1B4) were separated by oxidation of lignin with acidic sodium chlorite when combined with extraction of xylan and rhamnogalacturonan‐I (RG‐I) using either dilute alkali or a combination of xylanase and RG‐lyase. Acidic chlorite followed by dilute alkali treatment enables cell–cell separation by removing material from the compound middle lamellae between the primary walls. Although lignin is known to contribute to adhesion between wood cells, we found that removing lignin is a necessary but not sufficient condition to effect complete cell–cell separation in poplar lines with various ratios of syringyl:guaiacyl lignin. Transgenic poplar lines expressing an Arabidopsis thaliana gene encoding an RG‐lyase (AtRGIL6) showed enhanced cell–cell separation, increased accessibility of cellulose and xylan to hydrolytic enzyme activities, and increased fragmentation of intact wood particles into small cell clusters and single cells under mechanical stress. Our results indicate a novel function for RG‐I, and also for xylan, as determinants of cell–cell adhesion in poplar wood cell walls. Genetic control of RG‐I content provides a new strategy to increase catalyst accessibility and saccharification yields from woody biomass for biofuels and industrial chemicals.

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“…Furthermore, the images of the MPP (Figure 1b) suggest a rough, ruptured and wrinkled surface, which could be due to the sudden increase of temperature in the MAE process. Similarly, Liew et al [54] reported that the coarse surface of the extracted pectin using MAE could be due to the rapid rise in temperature. Sources of raw materials as well as modes of extraction could largely influence morphology of the resulted pectin [28].…”

Section: Scanning Electron Microscopementioning

confidence: 91%

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

Wongkaew

Sommano

Tangpao

et al. 2020

Foods

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In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extracted MPP were of high equivalent weight (1485.78 mg/mol), degree esterification (77.19%) and methoxyl content (19.33%) with a structure of greater porosity as compared to that of the conventional method. Spectrum scans by Fourier transform infrared spectrophotometer (FT-IR) indicated that the extracted MPP gave similar wave number profiles as the commercial pectin. Quality attributes of the Chinese sausages were assessed and compared with the control formula (CTRL). At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). Furthermore, the sensory evaluation by experienced panellists (n = 12) indicated that 5% MPP similarly represented overall acceptability with the CTRL. Consequently, MPP can be effectively incorporated in the formula at low level to replace fat in Chinese sausage, allowing colour improvement and production of a healthier option.

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Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels

Cited by 166 publications

References 21 publications

Ultrasound-microwave assisted extraction of flavonoid compounds from Eucommia ulmoides leaves and an evaluation of their antioxidant and antibacterial activities

Ultrasound-microwave assisted extraction of flavonoid compounds from Eucommia ulmoides leaves and an evaluation of their antioxidant and antibacterial activities

Rhamnogalacturonan‐I is a determinant of cell–cell adhesion in poplar wood

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

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