Sonoprocessing improves phenolics profile, antioxidant capacity, structure, and product qualities of purple corn pericarp extract

High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization

“…Gala) with higher recoverability of phloretin, phloridzin, TPC, and better in vitro antioxidant activity (DPPH, ABTS, and FRAP) was achieved using 50 % ethanol. Similar results were obtained by Boateng et al [27] , who reported higher contents of TPC, total anthocyanins, and condensed tannins in purple corn pericarp extracts under optimized conditions with 50 % ethanol. Considering the ethanol proportion, experiments 1, 3, 9, and 13 (0 % ethanol) presented average values of 39.47 mg GAE/g, 0.04 mmol TE/g, and 0.04 mmol FeSO 4 /g, while experiments 5, 6, 7, and 11 (100 % ethanol) were 3.69 mg GAE/g, 0.03 mmol TE/g, and 0.01 mmol FeSO 4 /g, respectively.…”

Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction

“…The increase in temperature up to 55 °C caused the formation of brown or colourless pigments, weakening the intensity of the red colour of the extracts. 32 However, the low pH used in our extractions may have positively affected the anthocyanin stability, preventing its breakdown and consequent colour loss. 37…”

“…Therefore, this intensification factor promotes the breakdown of plant cell walls, thus improving mass transfer. 32,33 However, when dealing with polyphenols, more specifically anthocyanins, the use of high ultrasonic power can increase the extraction yield up to a certain level and then lead to their degradation after that. This is partly due to the production of a significant number of OH radicals through the known cavitation effects, which trigger oxidation mechanisms.…”

“…This is partly due to the production of a significant number of OH radicals through the known cavitation effects, which trigger oxidation mechanisms. 29,32,33…”

Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review

“…Phenolic compounds like ferulic and p -coumaric acids are bound to non-starch polysaccharides in the cell wall [ 85 ]. The pericarp of purple maize exhibits significantly higher flavonoid concentrations (15 times that of the kernel), with kaempferol (84 %) and morin (76 %) being the major flavonoids [ 86 ]. Creole maize varieties from Brazil and China exhibit diverse total carotenoid content, with purple maize containing 0.117 mg/100 g, orange maize 0.007 mg/100 g, yellow maize 0.0108 mg/100 g, black maize 0.0086 mg/100 g, and gold maize 0.023 mg/100 g. Yellow maize is particularly rich in lutein (over 70 %), while purple and black maize contain over 90 % zeaxanthin [ 84 ].…”