Ultrasonic-assisted extraction of anthraquinones from Heterophyllaea pustulata Hook f. (Rubiaceae) using ethanol–water mixtures

Vázquez, M.F. Barrera; Comini, Laura R.; Martini, Raquel E.; Montoya, Susana C. Núñez; Bottini, Susana B.; Cabrera, José Luis

doi:10.1016/j.indcrop.2015.01.065

Cited by 14 publications

(10 citation statements)

References 25 publications

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“…) or the sum of square deviation of experimental error was higher than that of sum of all factors (Vázquez et al . ). The present study first investgated the impact of six factors, ethanol concentration, ultrasonic intensity, extraction times, solids to solvent ratio, temperatures and number of extraction cycle, on the extraction yields of TPC, TFC and PAC from sorghum shells.…”

Section: Discussionmentioning

confidence: 97%

“…However, the cavitation is also affected by some physical properties of the solvent system (Vázquez et al . ). For a certain condtion, the UI did not seem to have significant effect on the TPC yield.…”

Section: Discussionmentioning

confidence: 97%

“…Ethanol is a non‐toxic, environmental compatibility and economic solvent widely used in the extraction of active principles from plants for foods (Vázquez et al . ; Wu et al . ).…”

Section: Discussionmentioning

confidence: 99%

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Enhanced Extraction of Phenolics and Antioxidant Capacity from Sorghum (Sorghum bicolor L. Moench) Shell Using Ultrasonic-Assisted Ethanol-Water Binary Solvent

Hou

et al. 2016

Journal of Food Processing and Preservation

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Sorghum shell is a rich source of phenolic compounds. Traditionally used organic solvents for these compounds extraction are toxic and are not acceptable for food industry. This study examined the ultrasonic-assisted ethanol-water binary solvent extraction of phenolic compounds from sorghum shell. The results showed that extraction factors had significant effects on the yields of phenolic compounds. The optimum extraction conditions were solids to 80% ethanol solvent ratio of 1:15 at 50C in a 0.32-W cm 22 ultrasonic intensity bath lasting 10 min in duration and extracted twice. Under these conditions, the yield of total phenolic content (TPC) was 52.23 mg GAE/g with values of 53.22 lmol TE/g for 2,2 0 -azino-bis-(3-ethylbenzothiazoline-6 sulfonic acid) (ABTS) and 77.01 lmol Fe/g for ferric reducing antioxidant power (FRAP). TPC was positively correlated with ABTS and FRAP. The present study would provide theoretical basis for the deep processing and functional food development of sorghum shell comprehensive utilization. PRACTICAL APPLICATIONSAn investigation into the effects of ethanol concentration, ultrasonic power, extraction time, ratio of solvent to raw material, temperature and number of extraction steps on the extraction yields of total phenolic content (TPC), total flavonoid content (TFC) and proanthocyanidins content (PAC) from sorghum shell were performed using a single-factor experiment by ultrasonic assisted extraction (UAE). The UAE optimum process parameters were optimized with regard to the extraction temperature, the amount of solvent and the duration of sonication using orthogonal array design (OAD). Sorghum shell exhibited good antioxidant activity and could be a potentially useful natural source of antioxidants. The present study would provide theoretical basis for the deep processing and functional food development of sorghum shell comprehensive utilization.

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 97%

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Enhanced Extraction of Phenolics and Antioxidant Capacity from Sorghum (Sorghum bicolor L. Moench) Shell Using Ultrasonic-Assisted Ethanol-Water Binary Solvent

Hou

et al. 2016

Journal of Food Processing and Preservation

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“…Ethanol as the extraction solution presents additional advantages due to its recyclability and generally low degree of toxicity. Extraction yield is dependent on several factors, including temperature, time, ethanol concentration and solid to liquid ratio [27]. Based on the breadth of potentially influential factors, it was important to determine the optimal conditions to design a whole extraction process for bamboo residues.…”

Section: Resultsmentioning

confidence: 99%

Isolation of the Flavonoid from Bamboo Residues and Its Application as Metal Ion Sensor in Vitro

Dong

et al. 2019

Polymers

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Fluorescence sensors prepared from natural polymers have received increasing attention based on their luminescence characteristics for bioimaging, cell imaging, and intracellular detection of inorganic metabolites. In this work, flavonoids isolated from bamboo residues (BRF) were applied as fluorescence sensors for different metal cations’ detection in vitro. Results showed the optimal flavonoids extraction condition of solid to liquid ratio, ethanol concentration, extraction time and temperature were determined at 1:25, 50%, 240 min and 90 °C, respectively, resulting in an extraction yield with 104.7 mg/100 g bamboo residues. The BRF is mainly composed of isoorientin, isovitexin, pinosylvin, tricin and isorhamnetin by liquid chromatography–mass spectrometry (LC-MS) analysis. It is found that the BRF displayed strong blue-green emission as well as notable excitation, which can selectively and sensitively detect Fe3+ with the limit of detection (LOD) as low as 38.0 nM. In the Fe3+ detection was no obvious interference by other cations except for Al3+. In addition, the BRF displayed excellent biocompatibility that can be applied to bioimages of the intracellular detection of Fe3+ in L02 cells. Finally, it is found that the BRF possessed significant antioxidant properties in scavenging H2O2-induced endogenous reactive oxygen species (ROS) in a zebrafish module (in vivo) and L02 cells (in vitro). These results showed that the flavonoid products sustainably isolated from an abundant lignocellulosic waste appear to be effective fluorescent sensors for Fe3+ detection in biological systems with excellent biocompatibility and antioxidant activity.

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“…The parameters of the device were set following those reported by Vazquez et al. (2015) with slight modifications, including a column temperature of 60°C, detector temperature of 60°C, and injection temperature of 150°C. The carrier gas was helium.…”

Section: Methodsmentioning

confidence: 99%

Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages

et al. 2020

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Kombucha is a healthy traditional beverage which is made by fermenting products with a symbiotic culture of acetic acid bacteria and yeasts. In present study, leaves of kitchen mint (Mentha cordifolia Opiz. Ex Fresen) and leaves of oolong tea (Camellia sinensis) were fermented in kombucha formula. After fermentation, titratable acidity contents and ethanol of kitchen mint, oolong tea, and mixtures of oolong tea and kitchen mint kombucha samples gradually increased with a period of fermentation time. At day 14 of fermentation, phenolic compounds and flavonoids were increased in all kombucha samples. The numbers of acetic acid bacteria and yeast in kombucha had gradually raised during 7-14 days of fermentation. DPPH and ABTS scavenging activities of these kombucha increased over a period of fermentation time and shown the highest antioxidant capacity on day 14 of fermentation. In addition, all kombucha samples exhibited the antioxidant effects by attenuating H 2 O 2-induced ROS production, increasing mRNA expression of catalase, glutathione reductase (GRe), and Mn-SOD, and inducing GRe enzymatic activity in HEK-293 cells. Kombucha beverage can be used as the healthy beverages for attenuation of oxidative stress in many diseases. K E Y W O R D S antioxidant activity, antioxidant enzyme, glutathione reductase, kitchen mint, kombucha, oolong tea How to cite this article: Tanticharakunsiri W, Mangmool S, Wongsariya K, Ochaikul D. Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages.

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Ultrasonic-assisted extraction of anthraquinones from Heterophyllaea pustulata Hook f. (Rubiaceae) using ethanol–water mixtures

Cited by 14 publications

References 25 publications

Enhanced Extraction of Phenolics and Antioxidant Capacity from Sorghum (Sorghum bicolor L. Moench) Shell Using Ultrasonic-Assisted Ethanol-Water Binary Solvent

Enhanced Extraction of Phenolics and Antioxidant Capacity from Sorghum (Sorghum bicolor L. Moench) Shell Using Ultrasonic-Assisted Ethanol-Water Binary Solvent

Isolation of the Flavonoid from Bamboo Residues and Its Application as Metal Ion Sensor in Vitro

Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages

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