Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit

Abstract

The present study aimed to extract total phenolic compounds (TPC), total flavonoid compounds (TFC), and ascorbic acid (AA) from the fruit of rugosa rose ( Thunb.) by ultrasound-assisted extraction (UAE), and to evaluate their antioxidant activities. UAE significantly increased the extract yield compared with that obtained using the conventional method. TPC, TFC, and AA were extracted, depending on the extraction conditions (temperature, time, and ethanol concentration), in the range of 50.73-96.69, 15.93-31.88, and 3.06-6.08 mg/g, respectively. TPC and TFC were effectively extracted at a relatively high temperature (50 °C) than AA was (30 °C). The solvent condition used to extract TPC, TFC, and AA was 50% ethanol. The UAE condition for the highest antioxidant activity was obtained 30 °C, 30 min, and 50% ethanol, which were the same condition for the highest AA extraction. Among the extracts, AA showed a strong correlation with antioxidant activity at -value of 0.001.

Conventional and Emerging Extraction Processes of Flavonoids

“…Ultrasound-assisted extraction is a technique that is used to rupture the plant material and extract the bioactive compounds with applications in industries such as food and pharmaceuticals [108]. This technique is based on the phenomenon of acoustic cavitation, which consists of the formation of bubbles and the subsequent rupture, which causes the release of bioactive compounds, and this rupture depends on the extraction conditions [97,114] (Figure 3).…”

“…Ultrasound-assisted extraction is a technique that is used to rupture the plant material and extract the bioactive compounds with applications in industries such as food and pharmaceuticals [108]. This technique is based on the phenomenon of acoustic cavitation, which consists of the formation of bubbles and the subsequent rupture, which causes the release of bioactive compounds, and this rupture depends on the extraction conditions [97,114] (Figure 3). The cavitation effect produced by this methodology not only enables the destruction of the cell walls of the plant material but also promotes the reduction of the particle size that benefits the solvent-substrate interaction [97].…”

“…This technique is based on the phenomenon of acoustic cavitation, which consists of the formation of bubbles and the subsequent rupture, which causes the release of bioactive compounds, and this rupture depends on the extraction conditions [97,114] (Figure 3). The cavitation effect produced by this methodology not only enables the destruction of the cell walls of the plant material but also promotes the reduction of the particle size that benefits the solvent-substrate interaction [97]. There are many variables that can have an effect on flavonoid extractive processes and therefore on the number of experiments; in order to optimize a particular process, experimental matrices are usually used to perform the optimization process in order to determine the conditions that favor the recovery of the maximum flavonoid content.…”

Optimization of ultrasound-assisted enzymatic extraction and in vitro antioxidant activities of polysaccharides extracted from the leaves of Perilla frutescens

“…On contrast, ultrasonic extraction is one of the recent extraction techniques, which has been largely studied for processing of food products Like dairy products aiming to avoid the negative effects of the conventional thermal processing, like protein denaturation, vitamin and lactose degradation, among others (Monteiro et al, 2018;Guimarães et al, 2018). The ultrasound technology has several advantages, including high reproducibility in shorter time, simplified manipulation, reduced solvent consumption and temperature, lower energy input, and easy scale-up for industrial applications (Tabaraki & Nateghi, 2011;Tao et al, 2014;Li et al, 2016;Um et al, 2017). Thus, conventional enzyme-assisted extraction method coupled with ultrasound irradiation may be an effective method for polysaccharides extraction from perilla leaves.…”

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

“…In many countries, edible rose flower ( Rosa rugosa flower) occurs as a famous flower belonging to the Rosaceae family with a pleasant rosy scent 1 . In recent years, rose has become the most significant agricultural products in the flower industry around the world 2 . Rose is an important source of bioactive phytochemicals, including flavonoids, vitamins, polysaccharides and polyphenols, which provide consumers with healthy benefits as a result of inhibiting some chronic degenerative diseases such as cancer, cognitive decline and diabetes through their initiation and progression" 3 .…”