Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil, and chia oil in water ( O/W ) emulsion

Abstract Subcritical water was used to provide propolis oil in water (O/W) nanoemulsions. To monitor and detect the main bioactive compounds of the prepared propolis extract, gas chromatography demonstrated that there were 47 bioactive materials in the propolis extract, among which pinostrobin chalcone and pinocembrin were the two key components. Effectiveness of two processing parameters such as the amount of saponin (0.5–2.0 g) and propolis extract (0.1–0.6 g), on particle size, polydispersity index (PDI), zeta potential, and antioxidant activity of the provided nanoemulsions, was evaluated. Results demonstrated that more desirable propolis O/W nanoemulsion, with minimum particle size (144.06 nm) and PDI (0.286), and maximum zeta potential (−21.71 mV) and antioxidant activity (90.86%) were made using 0.50 g of saponin and 0.53 g of propolis extract. Further analysis revealed that the prepared nanoemulsion based on optimum processing conditions had spherical shaped propolis nanodroplets in the colloidal solution with turbidity and maximum broad absorption peak of 0.08 a.u. and 292 nm, respectively. The prepared nanoemulsion had high antibacterial activity against both selected bacteria strains namely, Staphylococcus aureus and Escherichia coli.

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Astaxanthin–garlic oil nanoemulsions preparation using spontaneous microemulsification technique: optimization and their physico–chemical properties

Zeitschrift für Physikalische Chemie ◽

10.1515/zpch-2019-1545 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Seyedalireza Mortazavi Tabrizi ◽

Afshin Javadi ◽

Navideh Anarjan ◽

Seyyed Javid Mortazavi Tabrizi ◽

Hamid Mirzaei

Keyword(s):

Antioxidant Activity ◽

Particle Size ◽

Subcritical Water ◽

Chemical Properties ◽

Polydispersity Index ◽

Garlic Oil ◽

Physico Chemical ◽

Minimum Particle Size ◽

Oil In Water ◽

Technique Optimization

AbstractGarlic oil in water nanoemulsion was resulted through subcritical water method (temperature of 120 °C and pressure of 1.5 bar, for 2 h), using aponin, as emulsifier. Based on the prepared garlic oil nanoemulsion, astaxanthin–garlic oil nanoemulsions were prepared using spontaneous microemulsification technique. Response surface methodology was employed to evaluate the effects of independent variables namely, amount of garlic oil nanoemulsion (1–9 mL) and amount of provided astaxanthin powder (1–9 g) on particle size and polydispersity index (PDI) of the resulted nanoemulsions. Results of optimization indicated that well dispersed and spherical nanodroplets were formed in the nanoemulsions with minimum particle size (76 nm) and polydispersity index (PDI, 0.358) and maximum zeta potential value (−8.01 mV), using garlic oil nanoemulsion amount of 8.27 mL and 4.15 g of astaxanthin powder. Strong antioxidant activity (>100%) of the prepared astaxanthin–garlic oil nanoemulsion, using obtained optimum amounts of the components, could be related to the highest antioxidant activity of the colloidal astaxanthin (>100%) as compared to that of the garlic oil nanoemulsion (16.4%). However, higher bactericidal activity of the resulted nanoemulsion against Escherichia coli and Staphylococcus aureus, were related to the main sulfur bioactive components of the garlic oil in which their main functional groups were detected by Fourier transform-infrared spectroscopy.

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The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)

Journal of Functional Foods ◽

10.1016/j.jff.2013.02.007 ◽

2013 ◽

Vol 5 (2) ◽

pp. 940-948 ◽

Cited By ~ 19

Author(s):

A.M. O’Sullivan ◽

Y.C. O’Callaghan ◽

M.N. O’Grady ◽

M. Hayes ◽

J.P. Kerry ◽

...

Keyword(s):

Antioxidant Activity ◽

Solvent Extraction ◽

Brown Seaweed ◽

Accelerated Solvent Extraction ◽

Seaweed Extracts ◽

Effect Of Solvents

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Antioxidant Activity of Seaweed Extracts: In Vitro Assays, Evaluation in 5 % Fish Oil-in-Water Emulsions and Characterization

Journal of the American Oil Chemists Society ◽

10.1007/s11746-015-2624-5 ◽

2015 ◽

Vol 92 (4) ◽

pp. 571-587 ◽

Cited By ~ 14

Author(s):

K. H. Sabeena Farvin ◽

Charlotte Jacobsen

Keyword(s):

Antioxidant Activity ◽

Fish Oil ◽

In Vitro Assays ◽

Seaweed Extracts ◽

Oil In Water

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Ekstraksi senyawa fenolik antioksidan dari daun dan tangkai gambir

Jurnal Teknik Kimia Indonesia ◽

10.5614/jtki.2013.12.2.4 ◽

2018 ◽

Vol 12 (2) ◽

pp. 250

Author(s):

Margareth Gani ◽

Yesisca Cuaca ◽

Aning Ayucitra ◽

Nani Indraswati

Keyword(s):

Antioxidant Activity ◽

Solvent Extraction ◽

Ethyl Acetate ◽

Modern Medicine ◽

Ethanol Solution ◽

Total Phenolic ◽

Acetate Solution ◽

Extraction Temperature ◽

Extraction Condition ◽

Solvent Extraction Method

Extraction of phenolic compounds from leaves and stems of uncaria gambirGambir (Uncaria gambir) contains catechin polyphenols (catechins) which is useful as natural antioxidant to counteract free radicals. Gambir may also be used in modern medicine, also as paint or dye clothing. The objective of this research was to study the effect of type of solvent, solvent concentration, and extraction temperature to the yield and Total Phenolic Content (TPC) of extracts. Gambir was firstly blended without the addition of water prior to extraction using a solvent extraction method. The filtrate was separated from solid residue and evaporated to obtain extract powder. The yield and TPC of the resulting extract powder were then analyzed. Antioxidant activity and catechins content of extracts were also studied. As result, the following extraction condition gave extracts with the highest yield and TPC: with 50% ethanol solution as solvent at 75 oC gave 11.12% and 52.352 g GAE/100 g gambir extract, respectively; whilst with 70% ethyl acetate solution as solvent at 65 oC gave 5.28% and 59.346 g GAE/100 g gambir extract, respectively. The antioxidant activity of extracts, calculated as IC50, for solvent ethanol and ethyl acetate were as follows: 8.9 mg extract/mL and 13.8 mg extract/mL, respectively; whilst the catechins content of extracts were 62,18% and 44,85%, respectively.Keywords: Uncaria gambir, solvent extraction, catechins, antioxidants AbstrakGambir (Uncaria gambir) mengandung polifenol katekin (catechin) yang bermanfaat sebagai bahan antioksidan alami yang dapat menangkal radikal bebas. Selain itu, gambir juga dimanfaatkan dalam pembuatan obat-obatan modern dan pewarna cat atau pakaian. Penelitian ini bertujuan untuk mempelajari pengaruh jenis pelarut, konsentrasi pelarut, dan suhu ekstraksi terhadap perolehan dan kandungan senyawa fenolik (TPC) ekstrak gambir. Daun dan tangkai gambir mula-mula diblender tanpa penambahan air. Proses ekstraksi gambir dilakukan pada berbagai jenis pelarut, konsentrasi pelarut, dan suhu ekstraksi denganmetode ekstraksi pelarut. Setelah padatan dipisahkan dengan pelarutnya, pelarut diuapkan untuk mendapatkan serbuk ekstrak gambir. Serbuk ekstrak gambir dianalisis perolehan dan kandungan senyawa fenoliknya. Aktivitas antioksidan dan kadar katekin ekstrak juga dianalisis. Ekstrak daun gambir dengan perolehan dan TPC tertinggi untuk pelarut etanol (11,12% dan 52,352 g GAE/100 g gambir ekstrak) diperoleh pada konsentrasi etanol 50% dan suhu ekstraksi 75oC. Untuk pelarut etil asetat, perolehan dan TPC tertinggi (5,28% dan 59,346 g GAE/100 g gambir ekstrak) diperoleh pada konsentrasi etil asetat 70% dan suhu ekstraksi 65 oC. Pada masing-masing kondisi terbaik tersebut, ekstrak yang didapat memiliki aktivitas antioksidan (dalam IC50) dan kadar katekin sebesar 8,9 mg ekstrak/mL dan 62,18% untuk ekstraksi dengan pelarut etanol serta 13,8 mg ekstrak/mL dan 44,85% untuk pelarut etil asetat.Kata kunci: Uncaria gambir, ekstraksi pelarut, katekin, antioksidan

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The anthocyanin pigment extract from red rose as antibacterial agent

Malaysian Journal of Fundamental and Applied Sciences ◽

10.11113/mjfas.v14n1-2.959 ◽

2018 ◽

Vol 14 (1-2) ◽

pp. 184-187

Author(s):

Elfi Anis Saati ◽

Annisa Dyah Pusparini ◽

Mochammad Wachid ◽

Sri Winarsih

Keyword(s):

Escherichia Coli ◽

Antioxidant Activity ◽

Solvent Extraction ◽

Shelf Life ◽

Antibacterial Agent ◽

Block Design ◽

Pseudomonas Sp ◽

Anthocyanin Pigment ◽

Extraction Solvent ◽

Pigment Extract

Red rose consisting of anthocyanin pigment has been used as an antibacterial agent. However, there is no study on the anthocyanin pigment extract from red rose as the antibacterial agent. The effectiveness of the antibacterial agent can be affected by the solvent extraction and the flower shelf life. Here, we report the effects of solvent extraction and red rose (Rosa sp.) shelf life on the antibacterial activity. Red rose concentrated extraction and randomized complete block design factorial was carefully used with factors of long display and solvent extraction. The extraction solvent (P) comprised of water, ethanol, and mixture of water-ethanol (1 : 1), while the red rose shelf life (M) consisted of 0, 2, 4 and 6 days. Moreover, pH, antioxidant activity and minimum bactericidal concentration (MBC) with four variations of concentrated concentration (100%, 50%, 25% and 12.5%) on Escherichia coli, Salmonella thypi, and Pseudomonas sp. were analyzed. After two days of shelf life using water as the solvent for extraction, the antioxidant activity achieved 79% at pH of 2.5. It was also demonstrated that it was able to kill all the investigated bacterias, which were Escherichia coli, Salmonella thypi, and Pseudomonas sp. with concentrated concentrations of 100%, 50% and 25%. When the concentrated concentration was 12.5%, the MBC value was constantly found to be 1.39 × 108 cfu/g for Escherichia coli and 9.53 × 107 cfu/g for Salmonella thypi.

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