Ultrasound-microwave assisted extraction of natural colorants from sorghum husk with different solvents

Wizi, Jakpa; Wang, Lu; Hou, Xiuliang; Tao, Yongying; Ma, Bomou; Yang, Yiqi

doi:10.1016/j.indcrop.2018.04.068

Cited by 81 publications

(56 citation statements)

References 39 publications

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“…Their molecules do not have a hydroxyl in the C3 position, which results in greater thermal stability and pH variations and allows for use as a natural dye. 64 Apigeninidine (m/z 253), identified in the present work, is found at various concentrations in black, brown and red pericarp sorghum. 65 Three poorly known compounds were identified in the present work: 1-O-dihydrocaffeoylglycerol (m/z 255), 1,3-O-dicaffeoyglycerol (m/z 415) and 1,3-O-caffeoyldihydrocaffeoylglycerol (m/z 417), all of which belong to the class of the phenylpropane glycerides, which are glycerol esters of phenolic acids.…”

Section: (−)Ps-ms Fingerprintssupporting

confidence: 49%

Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332

Campelo¹,

Henriques²,

Simeone³

et al. 2020

J. Braz. Chem. Soc.

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The use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work was to assess the effect of extrusion in the nutritional composition, phenolic compounds content of two sorghum, and characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). Extrusion increased the carbohydrate and fiber contents and reduced moisture, lipids and ashes, and enabling a higher degree of liberation of phenolic compounds and antioxidant activity. The fingerprint obtained in both ionization modes had been influenced by extrusion, allowing for a greater compounds' identification on the extruded samples. The analysis of sorghum samples' main components made distinguishing of the main constituents possible, as well as highlighted the extrusion effect and the influence of the genotypes. This study demonstrated that extrusion enabling a higher liberation of phenolic compounds, which were identified by the PS-MS technique.

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Section: (−)Ps-ms Fingerprintssupporting

confidence: 49%

Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332

Campelo¹,

Henriques²,

Simeone³

et al. 2020

J. Braz. Chem. Soc.

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“…However, in their experimental design, the factors affecting the yield were not optimized, resulting in some of them having insignificant effects on the yield, which can increase workload and make the results less precise. Similarly, it was demonstrated that the yield of natural dye from sorghum husk via UMAE was 3.6-fold higher than the yield of 4.6% obtained by the conventional shaking method [41], however, in this study, the experimental conditions were optimized by several single factor experiments and the significance of these factors was not evaluated. These may result in lower accuracy of the experimental results, notably of the yield.…”

Section: Discussionmentioning

confidence: 80%

Ultrasound-microwave assisted extraction of flavonoid compounds from Eucommia ulmoides leaves and an evaluation of their antioxidant and antibacterial activities

Wang

Peng²,

Wang³

et al. 2020

Arch biol sci (Beogr)

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Ultrasound/microwave assisted extraction (UMAE) of flavonoid compounds from Eucommia ulmoides leaves was studied and the extraction conditions were optimized by the Plackett-Burman design (PBD) method combined with the Box-Behnken design (BBD). The antioxidant and antibacterial activities of the flavonoid extract were investigated. The results show that the optimal conditions were an ethanol concentration of 41%, microwave power of 178 W and an ultrasound extraction time of 26 min. Under these conditions, the yield of the flavonoid compounds was 2.454%±0.230%, which was higher than that after direct solvent extraction, ultrasound extraction and microwave extraction. The results of in vitro antioxidant assays showed that the flavonoid extract had scavenging capacity for DPPH, ABTS and hydroxyl radicals, with corresponding IC 50 values of 30.76 mg/L, 21.09 mg/L, 248.4 mg/L, respectively. In addition, this extract exhibited strong antibacterial activity on Escherichia coli, Staphylococcus aureus and Salmonella typhimurium.

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“…Higher in thermal stabilities and yield percent (3.6 times) with high contents of apigeninidin and luteolinidin than conventional shaking [90] Aromatic herbs…”

Section: Methods Advantages Referencesmentioning

confidence: 99%

“…Moreover, essential oil extractions from different sources via advanced microwave-assisted techniques have been realized [93,98,99]. The combination of novel extraction methods which are microwave, ultrasonic wave, enzymatic, and also alkali assisted extraction have been complimented as well [90,95,100,101] (Table 5). Other improved MAE methods are in situ extraction of essential oils with microwave oven [102], MAE of multi-elements from food materials via perchloric acid and hydrogen peroxide [103], MAE and GC-FID quantification of total branched-chain fatty acids in lamb subcutaneous adipose tissue [104].…”

Section: Other Applicationsmentioning

confidence: 99%

Recovery of Phytochemicals via Electromagnetic Irradiation (Microwave-Assisted-Extraction): Betalain and Phenolic Compounds in Perspective

Zin

Anucha

Bánvölgyia

2020

Foods

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Food colorants processed via agro-industrial wastes are in demand as food waste management becomes vital not only for its health benefits but also for cost reduction through waste valorization. Huge efforts have been made to recover valuable components from food wastes and applied in various fields to prove their versatility rather than for feed ruminant usage only. Betalains and phenolics, antioxidant-rich compounds responsible for host color and so commonly used as natural colorants in food and cosmetic industries, are copiously present in several kinds of fruits and vegetables as well as their wastes. Technological innovation has brought extensive convenient ways of bioactive compounds extraction with many advantages like less use of solvents and energy in a short period of processing time in comparison with the classical solid–liquid extraction methods. Emerging technologies, particularly microwave irradiation, have been amenable to electromagnetic technology for decades. Practically, they have been deployed for functional and supplement food production. In this review, the feasibility of dielectric heating (microwave irradiation) in the extraction of betalain and phenolic compounds mostly from fruit and vegetable wastes was discussed.

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Ultrasound-microwave assisted extraction of natural colorants from sorghum husk with different solvents

Cited by 81 publications

References 39 publications

Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332

Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332

Ultrasound-microwave assisted extraction of flavonoid compounds from Eucommia ulmoides leaves and an evaluation of their antioxidant and antibacterial activities

Recovery of Phytochemicals via Electromagnetic Irradiation (Microwave-Assisted-Extraction): Betalain and Phenolic Compounds in Perspective

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