Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran

Iftikhar, Maryam; Zhang, Huijuan; Iftikhar, Asra; Raza, Ali; Begum, N. Jabena; Tahamina, Afroza; Syed, Huma; Khan, Majid; Wang, Jing

doi:10.1016/j.lwt.2020.110243

Cited by 41 publications

(27 citation statements)

References 31 publications

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“…e maximum of phenolic compounds (345.81 ± 2.82 mg EAG/100 g of the extract) from the stems of Bactris gasipaes (Arecaceae family) was obtained during 30 min of extraction [43]. Recently, Iftikhar et al [44] evaluated the total concentration of polyphenols in Secale cereale ethanolic extract (Poaceae), the extraction time to obtain the optimum TPC (245.74 mg GAE/100 g of extract) was 29 minutes. During these two studies, the extraction temperatures were 60 and 66°C, respectively, which could explain that the researchers obtained the optimum TPC in a reduced time compared to our study (temperature of extraction at 25°C).…”

Section: Discussionmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Phenolic Compounds from Moroccan Lavandula stoechas L.: Optimization Using Response Surface Methodology

zoubi

Fadil

Bousta

et al. 2021

Journal of Chemistry

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Secondary plant metabolites, in particular phenolic compounds, are characterized by great diversity in the plant kingdom and are widely used in the medical and industrial fields. The extraction of these compounds represents a critical step, and the differences in extraction conditions strongly affect the yields and the total concentrations of polyphenols in the extracts. In this way, the objective of the present study was to optimize the extraction parameters of the polyphenols from Lavandula stoechas using the extraction technique assisted by ultrasound. Yield and the total concentration of polyphenols have been optimized, taking into account three variables, the extraction time (min), the ethanol concentration (%), and the solvent/extract ratio (ml/g). The optimum extraction yield (31.88%) was obtained by ensuring the following parameters: an ethanol concentration of 40%, a liquid/solid ratio of 30 ml/g, and a time processing of 32.62 min. The maximum concentration of total polyphenols (190.14 mg gallic acid equivalents (GAE)/g) was obtained after 21.5 min of extraction, with a liquid/solid ratio of 30 ml/g and a concentration of ethanol at 40%. In order to obtain the maximum yield (24.9%) and the total concentration of polyphenols (190.14 mg GAE/g) simultaneously, the following parameters must be adjusted: an extraction time of 21.5 min, a liquid/solid ratio of 30 ml/g, and a concentration of ethanol at 40%. The experimental values of the yield and the total concentration of the polyphenols were in good agreement with the predicted values, which suggests that the ultrasonic extraction model adopted in this study is validated.

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Section: Discussionmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Phenolic Compounds from Moroccan Lavandula stoechas L.: Optimization Using Response Surface Methodology

zoubi

Fadil

Bousta

et al. 2021

Journal of Chemistry

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“…Ultrasound has been proven to be an intensified extraction process for the extraction of oil from olive fruit, soybean, and flaxseed (46,47). It is also employed for the extraction of bioactives from different parts of plants, fruits, and vegetables (48)(49)(50)(51). Ultrasonic-assisted filtration process is also very effective and is of importance to dairy and beverage industries.…”

Section: Applicationsmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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“…These products can be used in the food and pharmaceutical industries to prepare a concentrate of bioactive compounds. It is also possible to extract phytochemicals from rye flour or bran fraction using different techniques [61][62][63]. Moreover, the grain or bran tempering to adequate moisture levels and proper selection of the grinding technology makes it possible to decrease the energy requirements for size reduction [55,59].…”

Section: Rye Flour Millingmentioning

confidence: 99%

“…The ferulic (85%-90%), sinapic (9%-10%), and p-coumaric (3%-5%) acids are the predominant phenolics found in rye grains [19]. In addition, small amounts of caffeic, gallic, protocatechuic, vanillic, and syringic acids were observed in rye grains [61,73]. Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is a common ingredient in different plant foods.…”

Section: Phenolic Acidsmentioning

confidence: 99%

“…In particular, the level of free ferulic acid increased by about 50%. The maximum concentration of this acid was observed at pH 6.0-6.5 under fermentation conditions that included a time period of 20 h at 20 • C or 6 h at 35 • C. Iftikar et al [61] used an ultrasonic-assisted method for the extraction of bioactive compounds from ground rye bran. This technique produced extracts that were characterized by an increased content of bioactive compounds and antioxidant activity when compared to those obtained by conventional extraction techniques.…”

Section: Arabinoxylansmentioning

confidence: 99%

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Rye Flour and Rye Bran: New Perspectives for Use

Dziki

2022

Processes

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Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.

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Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran

Cited by 41 publications

References 31 publications

Ultrasound-Assisted Extraction of Phenolic Compounds from Moroccan Lavandula stoechas L.: Optimization Using Response Surface Methodology

Ultrasound-Assisted Extraction of Phenolic Compounds from Moroccan Lavandula stoechas L.: Optimization Using Response Surface Methodology

Non-thermal Technologies for Food Processing

Rye Flour and Rye Bran: New Perspectives for Use

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