scholarly journals Emerging technology approach for extractability and stability of betalains from the peel of beetroot (Beta vulgaris L.)

2021 ◽  
Author(s):  
Moh Moh Zin ◽  
Szilvia Bánvölgyi
Keyword(s):  
Thermal Tolerance ◽  
Thermal Instability ◽  
Functional Foods ◽  
Arrhenius Equation ◽  
Pure Water ◽  
High Water ◽  
Processing Conditions ◽  
Microwave Assisted ◽  
Water Solvent ◽  
Assisted Extraction

AbstractBetalains are natural color compounds with high water affinity, unstable, and fragile; hence, understanding their thermal tolerance is always beneficial either in manufacturing them or in their application in betalain-rich functional foods for better handling. In our study, the extractability of betalains via microwave-assisted extraction (MAE) from the peel of beetroot was implemented at 100–800 W for 30–150 s with four different solvents. Among the maximum amounts of total betalains (202.08 ± 2.23 mg/100 g FW), betacyanin (115.89 ± 1.08 mg/100 g FW) and betaxanthin (86.21 ± 1.16 mg/100 g FW) were generated by pure water solvent after 150 s of MAE at 800 W. Alternatively, the susceptibility of beetroot peel extracts to processing conditions was investigated by heating them at 30–70 °C, and the thermal instability of betalains was evaluated by half-life (t1/2), temperature quotient (Q10), and activation energy (Ea), using the Arrhenius equation. The resulted retention percentage (R%) proved that ascorbic acid improved the R% of total betalains from 22 to 51% and betacyanin from 3 to 29% and in contrast reduced R% of betaxanthin from 56 to 40% after the heat treatment at 70 °C for 5 h.

scholarly journals Microwave-assisted Extraction of Natural Dyes from Coleus atropurpureus Leaves: The Effect of Solvent

2018 ◽  
Vol 156 ◽  
pp. 06011 ◽  
Author(s):  
Selfina Gala ◽  
Sumarno Sumarno ◽  
Mahfud Mahfud
Keyword(s):  
Natural Dyes ◽  
Solvent Ratio ◽  
Microwave Assisted Extraction ◽  
Optimal Conditions ◽  
Microwave Assisted ◽  
Water Solvent ◽  
Assisted Extraction ◽  
Irradiation Power ◽  
Major Chemical ◽  
Chemical Groups

A microwave-assisted extraction system was used to extract natural dyes from Coleus atropurpureus leaves. The effects of water solvent of the temperature at 100°C and 80°C as well as ethanol solvent 96% were investigated. This is done at the various material to solvent ratio (0.001, 0.0025, 0.005 g/mL) and microwave power (264, 400, 600 watt). The optimal conditions of the extraction were obtained on a water solvent of the temperature at 100°C with material to solvent ratio 0.001 g/mL, irradiation power 400 watt, extraction time 10 min, material size 35-60 mesh, the optimum yield of 44.48%. Identification of groups of pigments contained in the Coleus atropurpureus leaves is known categories tannins and flavonoids. Fourier Transform Infrared Spectroscopy was used to identify the major chemical groups in the extracted dyes.

Orthogonal test in optimizing microwave-assisted extraction process of magnolin from Magnoliae Flos

2010 ◽  
Vol 30 (5) ◽  
pp. 567-568
Author(s):  
Xiao-li LI ◽  
Ming-yuan ZHANG ◽  
Wei-quan ZHAO ◽  
Man Li ◽  
Hai-ying TENG ◽  
...  
Keyword(s):  
Extraction Process ◽  
Orthogonal Test ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

Application of Tea Extract in Food Industry

2020 ◽  
Vol 16 (7) ◽  
pp. 998-1004
Author(s):  
Aziz H. Rad ◽  
Raana B. Fathipour ◽  
Fariba K. Bidgoli ◽  
Aslan Azizi
Keyword(s):  
Food Industry ◽  
Health Benefits ◽  
Epigallocatechin Gallate ◽  
Water Extraction ◽  
Ultrasound Assisted Extraction ◽  
Epicatechin Gallate ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Main Components ◽  
Tea Extract

Background and Objectives: Tea is considered one of the most consumed drinks around the world and the health benefits of it have recently attracted the attention of different researchers. It has also been proven beneficial in preventing the danger of some diseases like cancer and cardiovascular problems. Further, lipid oxidation is one of the major problems in food products. Considering the above-mentioned issues, the present review focused on various techniques used to extract polyphenols from different kinds of tea, as well as their use in the food industry. Results and Conclusion: Based on our findings in this review, the main components of tea are polyphenols that have health benefits and include catechins, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallic acid, flavonoids, flavonols, and theophlavins. From these components, catechin is regarded as the most beneficial component. Many techniques have been discovered and reformed to extract tea compounds such as solvent-based extraction, microwave-assisted water extraction, and ultrasound-assisted extraction techniques. Overall, the microwave-assisted water extraction method is a useful method for extracting tea polyphenols, which may be used in the meat, oil, and dairy industries.

Optimization of the Microwave-Assisted Extraction of Azadirachta indica (Neem) Leaves Using NMR-based Metabolic Fingerprinting

2015 ◽  
Vol 11 (3) ◽  
pp. 142-145 ◽  
Author(s):  
Simone Carradori ◽  
Luisa Mannina ◽  
Federica De Cosmi ◽  
Tamara Beccarini ◽  
Daniela Secci ◽  
...  
Keyword(s):  
Azadirachta Indica ◽  
Metabolic Fingerprinting ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Neem Leaves

Extraction and Quantification of Eugenol from Clove Buds Using HPLC

2020 ◽  
Vol 7 (1) ◽  
pp. 17-23
Author(s):  
Khadiza Fitri Shafira ◽  
Abul Kalam Azad ◽  
Zubair Khalid Labu ◽  
Abul Bashar Mohammed Helal Uddin
Keyword(s):  
Processing Time ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Past Study ◽  
Solvent Ratio ◽  
Clove Oil ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Significant Difference ◽  
Clove Essential Oil

Background: Eugenol is the main constituent of clove essential oil. Past studies have found that clove oil has diverse uses in the pharmaceutical field due to its antioxidant, antibacterial and anesthetic properties. Objective: This work compares the performance of different extraction methods and factors and identifies the effect of the treatments on oil yields and eugenol content. Materials and Methods: Maceration, Hydro distillation, microwave-assisted extraction (MAE), and Soxhlet were performed. The best technique was identified according to yield and content. Further studies were conducted to examine the effects of different factors, such as solvent types (ethanol and methanol) and sample-to-solvent ratio (1:10 and 1:15). HPLC UV-Vis was utilized in the analysis of eugenol concentration. Results and Discussion: Soxhlet extraction provided the highest yield (39.98%) and eugenol content (15.83%), compared to other methods. The results observed from several Soxhlet extraction factors showed that there is no significant difference between the different factors. In the meantime, methanol 1:15 provided the greatest amount of yields (57.83%) and eugenol content (22.21%). In this regard, the higher ratio resulted in higher eugenol content. Conclusion: The results obtained are less comparable because the processing time, the working solvent, and the separation technique were carried out differently for each method. In the meantime, as there is no past study that compared the selected methods and factors, this study’s findings will contribute substantially to fill the gap in this field.

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