Subcritical water extraction of flavonol quercetin from onion skin

Ko, Min Jung; Cheigh, Chan Ick; Cho, Sang Woo; Chung, Myong Soo

doi:10.1016/j.jfoodeng.2010.09.008

Cited by 183 publications

(77 citation statements)

References 19 publications

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“…Table 4 shows a selection of some of the most remarkable SWE applications to obtain bioactive compounds from natural sources published during the period 2008-2012. As can be seen, a quite large number of recent works described in the literature have been applied to the extraction of antioxidants from rosemary [12], grape pomace [145], grape skin [146], seabuckthorn leaves [147], pomegranate seed [148], rice bran [149], olive leaves [108], Citrus unshiu peel [150], bitter melon [151] or onion skin [152], among others. Not only antioxidant compounds have been extracted by SWE but also other bioactive compounds possessing different activities.…”

Section: Applicationsmentioning

confidence: 99%

Compressed fluids for the extraction of bioactive compounds

Herrero

Castro-Puyana

Mendiola

et al. 2013

TrAC Trends in Analytical Chemistry

305

150

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ABSTRACT.The improvement of sample preparation and extraction techniques for natural bioactive compounds determinations is of great importance nowadays. New concepts are being introduced in this field, not only related to enhancement of extraction efficiencies but also related to environmental impact. This evolution towards Green Chemistry is pushing to new extraction and sample preparation processes that should be faster, more reproducible and more environmentally friendly. In this context, compressed fluidsbased sample preparation techniques (such as supercritical fluid extraction and pressurized liquid extraction) are demonstrating good capabilities. In this review, an updated knowledge on the techniques will be presented together with the main technical developments and the most notable recent applications for the extraction of bioactive compounds.Keywords: bioactive compounds, natural samples, plants, agricultural by-products, pressurized liquid extraction, supercritical fluid extraction, subcritical water extraction Abbreviations: ASE, accelerated solvent extraction; DHA, docosahexaenoic acid; EAE, enzyme-assisted extraction; EPA, eicosapentaenoic acid; IL, ionic liquids; MIP, molecular imprinted polymers; PFE, pressurized fluid extraction; PHSE, pressurized hot solvent extraction; PHWE, pressurized hot water extraction; PLE, pressurized liquid extraction; PLPW, pressurized low polarity water extraction; n-3 PUFA, n-3 polyunsaturated fatty acid; RAM, restricted access media; scCO2, supercritical CO2; SFE, supercritical fluid extraction; SHWE, superheated water extraction; SPE, solid Published in TrAC. Trends in analytical chemistry [0165-99362012 vol:43 pg:67 -83 http://dx.doi.org/10.1016/j.trac.2012.12.008 3 phase extraction; SWE, subcritical water extraction; TG, triglycerides; UAE, ultrasound assisted extraction; WEPO, water extraction and particle formation on-line.

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Section: Applicationsmentioning

confidence: 99%

Compressed fluids for the extraction of bioactive compounds

Herrero

Castro-Puyana

Mendiola

et al. 2013

TrAC Trends in Analytical Chemistry

305

150

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“…Development of different food products in food science and technology cover the specific health benefits offered by food ingredients from plants including sterols, carotenoids, polyphenols and anthocyanins. Natural materials are an emerging field in food science because of their increasing popularity with consumers concerned about health [56,57]. Plant secondary metabolites are numerous and diverse; the general pathways of secondary product metabolism are conserved over a wide range of plants [58].…”

Section: Resultsmentioning

confidence: 99%

Gossypin: A phytochemical of multispectrum potential

Patel¹,

Kumar²,

Verma³

et al. 2017

JCLM

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“…Ces variations en polyphénols pourraient s'expliquer par la présence des anthocyanes, pigments contribuant à la coloration des légumes. En effet, la principale caractéristique des anthocyanes est leur diversité de couleur allant du rouge au violet (Tanaka et al, 2008 (Pinelo et al, 2004;Jerez et al, 2006;Ko et al, 2010). Le type d'extraction par décoction qui extrait près de 10 fois moins de polyphénols totaux (0,195 mg/g) par rapport à la macération avec l'acétate d'éthyle ne serait pas indiqué pour extraire le maximum de polyphénols totaux ; car cette technique comporte une étape d'ébullition dans l'eau ce qui entraînerait des pertes de flavonols de 20% dans les oignons (Makris et Rossiter, 2001).…”

Section: Discussionunclassified