The effect of extraction temperature, time and number of steps on the antioxidant capacity of methanolic banana peel extracts

González-Montelongo, Rafaela; Lobo, M.; González, Mónica

doi:10.1016/j.seppur.2009.12.022

Cited by 66 publications

(53 citation statements)

References 23 publications

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“…Accordingly, the distinctive properties of the structure and composition of individual plant materials make their behavior unpredictable when in combination with various solvents (González-Montelongo et al. 2010). Similarly, the overall antioxidant properties of food produce can be enhanced by the formation of products synthesized by Maillard reaction.…”

Section: Resultsmentioning

confidence: 99%

Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars

Anyasi

Jideani

Mchau

2015

Food Science & Nutrition

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Banana cultivars––Luvhele (MusaABB), Mabonde (MusaAAA), and Muomva-red (Musa balbisiana) ––were characterized for morphological, physicochemical, and antioxidant properties. All three cultivars varied significantly (P < 0.05) in their morphology, pH, titratable acidity and total soluble solids with no significant difference in their ash content. Individual cultivars showed variations in flour starch granule when observed using a scanning electron microscope. Characterization of cultivars for total polyphenols (TPs) and antioxidant activity upon pretreatment with ascorbic, citric, and lactic acid shows that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay of samples varied significantly as Muomva-red cultivar (1.02 ± 0.01 mg GA/g) expressed the highest DPPH activity at lactic acid concentration of 20 g/L. Total polyphenol content was also highest for Muomva-red [1091.76 ± 122.81 mg GAE/100 g (d.w.)]. The high amount of TPs present in these cultivars make them suitable source of bio-nutrients with great medicinal and health functions.

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Section: Resultsmentioning

confidence: 99%

Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars

Anyasi

Jideani

Mchau

2015

Food Science & Nutrition

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“…Extraction of antioxidants is commonly performed at temperatures ranging from 20 to 50 C (Pinelo et al ., ; González‐Montelongo et al ., ). In the present study, increasing the extraction temperature up to 45 °C had a positive effect on both TPC and %DPPH, but further increase caused a considerable drop in responses.…”

Section: Resultsmentioning

confidence: 99%

Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type

Shojaee‐Aliabadi

Hosseini

Tiwari

et al. 2012

Int J of Food Sci Tech

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Summary The objective of this study was to optimise the temperature (25–50 °C), time (1–24 h) and the solvent ratio (ethanol/water, 0–100%) for the phenolic compounds extraction of Ghure marc (unripe grape) using response surface methodology. The central composite design (CCD) generated satisfactory models for the optimisation of process variables. The results revealed that the ratio (X3) was the most significant parameter on total phenolic content (TPC) and antioxidant activity [% 2‐diphenyl‐1‐picrylhydrazyl (DPPH)], and there was a significant correlation between TPC and antioxidant activity. The optimal conditions for temperature and time were 44.93 °C and 19.34 h, respectively, and the ratio of ethanol to water was 70.08, which verified with carrying out confirmatory experiments. Under this condition, TPC and %DPPH were 388.79 mg GAE per 100 g and 91.01, respectively. The results of this study revealed that the Ghure marc can be used as a low‐cost source of natural antioxidant in food.

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“…These preliminary temperatures were set with respect to the lowest and highest temperatures that could produce adequate precision by UAE system. A binary solvent of methanol: water was chosen as this normally used for the extraction of phenolics from foods [12][13][14].…”

Section: Phenolic Recoveries Exposed By Different Uae Temperaturementioning

confidence: 99%

Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE)

Setyaningsih¹,

Saputro²,

Palma³

et al. 2016

AIP Conference Proceedings

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Abstract. Phenolics have been positively associated with many health benefits due to their prominent antioxidant activities. Sample extractions are required before chromatographic measurements for the determination of phenolics in matrices. Hence, the aim of this study was to assess the stability of 40 phenolic compounds of different families (benzoic acids, benzoic aldehydes, cinnamic acids, catechins, stilbenes, and flavonols) under conditions of ultrasound-assisted extraction (UAE). The influence on the stability affected by the working temperature between 10 and 70°C applying ultrasounds for 20 minutes was evaluated. As for precisely pinpointing the trigger for the degradation, the extractions were repeated in a light protected experiments and by stirring to check their influences on the stability of phenolics apart from the effects of ultrasounds. Regardless the present of light, all studied phenolics were stable up to 50°C except kaempferol and some light-sensitive compounds such as resveratrol, sinapic acid, and p-coumaric acid. By light protected UAE, starting at 60°C there were significant degradations of gallic acid (12%) and rutin (16%) while other compounds showed degradation starting at 70 o C i.e. p-coumaric (11%), o-coumaric (12%) and resveratrol (21%).

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The effect of extraction temperature, time and number of steps on the antioxidant capacity of methanolic banana peel extracts

Cited by 66 publications

References 23 publications

Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars

Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars

Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type

Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE)

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