Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum

AbstractThe aim of this research was to investigate the chemical composition of Coreopsis tinctoria Nutt. fruits extract, to highlight the potential of ultrasound assisted extraction in the fast preparation of extracts rich in polyphenols using different solvents (55%, 78% and 96% hydrous ethanol) and to evaluate the antioxidant potential of formulated extracts. LC-MS/MS was used to characterize the ethanolic extract from Coreopsis tinctoria Nutt. dried fruits. The extract contains different flavonoids (marein, flavanomarein, quercetagetin-7-O-glucoside, okanin aurone, leptosidin, luteolin, apigenin) and phenolic acids (chlorogenic acid, caffeic acid). Several parameters that could affect extraction efficiency were evaluated. Finally, this study focused on determination of plant extracts total phenolic content and their antioxidant capacity. The experimental results allowed the selection of the optimum operating parameters leading to the highest total polyphenolic content, expressed as gallic acid equivalents, and avoiding the degradation of phenolic compounds (ethanol 55%; extraction temperature 323.15 K, extraction time 30 min, liquid/solid ratio 20/1). A good relationship between total phenolic content and antioxidant capacity was obtained.

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PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2021.v09.i02.p04 ◽

2021 ◽

Vol 9 (2) ◽

pp. 186

Author(s):

Dimas Anggi Ananta ◽

G.P. Ganda Putra ◽

I Wayan Arnata

Keyword(s):

Antioxidant Capacity ◽

Block Design ◽

Natural Antioxidants ◽

Effect Of Temperature ◽

Total Phenolic ◽

Extraction Temperature ◽

Randomized Block Design ◽

Cocoa Pod Husk ◽

Effect On Yield ◽

Temperature Time

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

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Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.)

Antioxidants ◽

10.3390/antiox9080678 ◽

2020 ◽

Vol 9 (8) ◽

pp. 678

Author(s):

Ao Shang ◽

Min Luo ◽

Ren-You Gan ◽

Xiao-Yu Xu ◽

Yu Xia ◽

...

Keyword(s):

Antioxidant Capacity ◽

Microwave Power ◽

Ethanol Concentration ◽

Extraction Time ◽

Extraction Temperature ◽

Microwave Assisted Extraction ◽

Optimal Conditions ◽

Microwave Assisted ◽

Assisted Extraction ◽

Sample Ratio

In this study, the effects of microwave-assisted extraction conditions on antioxidant capacity of sweet tea (Lithocarpus polystachyus Rehd.) were studied and the antioxidants in the extract were identified. The influences of ethanol concentration, solvent-to-sample ratio, microwave power, extraction temperature and extraction time on Trolox equivalent antioxidant capacity (TEAC) value, ferric reducing antioxidant power (FRAP) value and total phenolic content (TPC) were investigated by single-factor experiments. The response surface methodology (RSM) was used to study the interaction of three parameters which had significant influences on antioxidant capacity including ethanol concentration, solvent-to-sample ratio and extraction time. The optimal conditions for the extraction of antioxidants from sweet tea were found as follows—ethanol concentration of 58.43% (v/v), solvent-to-sample ratio of 35.39:1 mL/g, extraction time of 25.26 min, extraction temperature of 50 ℃ and microwave power of 600 W. The FRAP, TEAC and TPC values of the extract under the optimal conditions were 381.29 ± 4.42 μM Fe(II)/g dry weight (DW), 613.11 ± 9.32 μM Trolox/g DW and 135.94 ± 0.52 mg gallic acid equivalent (GAE)/g DW, respectively. In addition, the major antioxidant components in the extract were detected by high-performance liquid chromatography with diode array detection (HPLC-DAD), including phlorizin, phloretin and trilobatin. The crude extract could be used as food additives or developed into functional food for the prevention and management of oxidative stress-related diseases.

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Bioactive compounds and antioxidant capacity in fennel seeds influenced by pressurized liquid extraction

Proceedings of The Nutrition Society ◽

10.1017/s0029665120004966 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Maja Repajić ◽

Petra Tonković ◽

Valentina Kruk ◽

Zoran Zorić ◽

Ivona Elez Garofulić ◽

...

Keyword(s):

Antioxidant Capacity ◽

Liquid Extraction ◽

Extraction Time ◽

Pressurized Liquid Extraction ◽

Aluminium Chloride ◽

Effect Of Temperature ◽

Extraction Temperature ◽

Foeniculum Vulgare ◽

Cycle Number ◽

Antioxidant Power

AbstractFennel (Foeniculum vulgare Mill.) is a well-known aromatic plant, widely used as spice and remedy herb. It provides many beneficial effects and is used as diuretic and expectorant, as well as for various dyspeptic disorders. Beside essential oils, fennel seeds are abundant with various phenols, which are known as strong antioxidants and thereby contribute to human health. Among different extraction methods for phenols isolation, pressurized liquid extraction (PLE) represents a novel technique with numerous advantages over conventional extraction approaches. Its efficiency manifests through combination of high temperature and pressure, enabling extraction time shortening, as well as decreased solvent consumption, thus being environment-friendly technique. In order to achieve maximum extraction yield, it is of great importance to select optimal PLE conditions, e.g., extraction temperature and time. Additionally, solvent selection also affects on content of targeted compounds, where phenols amount depends on polarity of solvent. Hence, the aim of this study was to examine the effect of temperature (75 and 100 °C), static time (5 and 10 min) and cycle number (1, 2 and 3) on total phenols (TP) and total flavonoids (TF) content, as well as the antioxidant capacity (AC) in fennel seeds using three-step exhaustive PLE. Firstly, grinded dry fennel seeds were subjected to PLE using non-polar solvent (hexane) under the mentioned conditions in order to remove seeds' lipid fraction. Afterwards, defatted samples were extracted with polar solvents by the increasing polarity: aqueous acetone solution (30 %, v/v) followed by aqueous methanol solution (30 %, v/v). Obtained acetone (AE) and methanol (ME) extracts (n = 24) were analyzed for TP (Folin-Ciocalteu method), TF (aluminium chloride colorimetric assay) and AC [ferric reducing antioxidant power (FRAP) method]. Multivariate analysis of variance (MANOVA) and Tukey's HSD test (p ≤ 0.05) were applied for statistical analysis of collected data. Expectedly, AE were described with higher values of analyzed parameters (grand means: TP = 416.18 mg/100 g, TF = 41.87 mg/100 g, AC = 359.57 mg AAE/100 g) in comparison with ME (grand means: TP = 80.25 mg/100 g, TF = 16.41 mg/100 g, AC = 96.13 mg AAE/100 g. Furthermore, all examined influences significantly affected TP, TF and AC in all samples, except temperature on TP in ME. Thus, conditions of 100 °C/10 min/3 cycles showed the greatest yield of tested parameters in AE, while 100 °C/5 min/1 cycle were sufficient for maximum TP and AC levels in ME. Regarding TF in ME, slightly longer extraction time was required to achieve the highest efficiency (100 °C/10 min/1 cycle).

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Effect of extraction temperature on composition, structure and functional properties of flaxseed gum

Food Chemistry ◽

10.1016/j.foodchem.2016.07.137 ◽

2017 ◽

Vol 215 ◽

pp. 333-340 ◽

Cited By ~ 30

Author(s):

Pratibha Kaushik ◽

Kim Dowling ◽

Raju Adhikari ◽

Colin J. Barrow ◽

Benu Adhikari

Keyword(s):

Functional Properties ◽

Extraction Temperature ◽

Composition Structure ◽

Flaxseed Gum

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Response Surface Optimization for Extraction of Phenolics from Coconut Testa (Pairings)

CORD ◽

10.37833/cord.v34i2.16 ◽

2018 ◽

Vol 34 (2) ◽

pp. 10

Author(s):

K.D.P.P. Gunathilake

Keyword(s):

Antioxidant Capacity ◽

Response Surface ◽

Total Phenolics ◽

Maximum Yield ◽

Extraction Time ◽

Total Phenolic ◽

Extraction Temperature ◽

Response Surface Optimization ◽

Total Antioxidant ◽

Predicted Values

Response surface methodology in conjunction with central composite design (CCD) was performed in the present study to optimize the extraction parameters for assessing maximum yield of total phenolic content and antioxidant capacity from coconut pairings. Solvent concentration (30-100%), extraction temperature (30-60°C) and extraction time (30-90 min) were used as the independent variables. The optimum conditions for extraction of total phenolics and antioxidant capacity from coconut pairings were found to be at ethanol concentration, 47.75% (v/v); extraction temperature, 49.84°C; and extraction time, 68.66 minutes. Under these optimal conditions, the model predicted a maximum response of 18.97 mg GAE/ g DW total phenolics and 38.09 mg AAE/g DW total antioxidant capacity of coconut pairing extracts and they were in close agreement with predicted values, thus indicating the suitability of the models developed and the success of RSM in optimizing the extraction conditions.

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Development of ultrasound-assisted extraction conditions for the optimal yield of phenolic compounds and antioxidant properties from lemon myrtle (Backhousia citriodora) leaves

Current Nutraceuticals ◽

10.2174/2665978602666210309143905 ◽

2021 ◽

Vol 02 ◽

Author(s):

Md. Saifullah ◽

Rebecca McCullum ◽

Quan Van Vuong

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Gallic Acid ◽

Extraction Efficiency ◽

Antioxidant Properties ◽

Extraction Temperature ◽

Optimal Conditions ◽

Food Ingredient ◽

Assisted Extraction ◽

Water As Solvent

Background: Lemon myrtle (Backhousia citriodora), is native to Australia and has a significant value as an aromatic herb and folk medicine. Recently it has shown potential applications in food, pharmaceutical, and cosmetic industries. Objective: This study was designed to identify the most suitable safe solvent for the extraction of phenolic compounds and antioxidant properties from lemon myrtle leaves, and then apply response surface methodology (RSM) to develop the optimal conditions (time, temperature, and sonication power) for extraction of phenolic compounds and antioxidant properties from lemon myrtle using ultrasonic-assisted extraction (UAE). Methods: Five different solvents viz water, acetone, ethanol, acetone: water (50:50), and ethanol: water (50:50) were tested for extraction efficiency of phenolic compounds and antioxidant properties from dried lemon myrtle leaves. A three-level three-factor Box–Behnken design was employed to elucidate the effect of sonication time, extraction temperature, and sonication power on the yields of total phenolics, antioxidant capacities, and major individual compounds (gallic acid and hesperetin). Results: The results showed that solvents have a significant impact on the extraction efficiency of bioactive compounds and antioxidant properties from lemon myrtle, and 50% acetone is the best solvent. Mathematical models were reliable for prediction of optimal extraction conditions and the optimal conditions for extraction of phenolic compounds and antioxidant capacity, as well as gallic acid and hesperetin are 50 min, 60 °C and sonication power of 250 W. Conclusion: These optimal conditions and 50% acetone in water (as solvent) are recommended to extract phenolic compounds and antioxidant capacity from lemon myrtle leaves for the application as a functional food ingredient.

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Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels

Foods ◽

10.3390/foods10061432 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1432

Author(s):

Min Luo ◽

Dan-Dan Zhou ◽

Ao Shang ◽

Ren-You Gan ◽

Hua-Bin Li

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Microwave Power ◽

Ethanol Concentration ◽

Trolox Equivalent Antioxidant Capacity ◽

Extraction Temperature ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction ◽

Extraction Parameters

Akebia trifoliata is a fruit with rich nutritional properties, and its peel is produced as a by-product. In this research, we investigated the influences of microwave-assisted extraction parameters on antioxidant activity of the extract from Akebia trifoliata peels, and the ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) as well as total phenolic contents (TPC) were used to optimize extraction parameters. The influences of ethanol concentration, microwave power and solvent-to-material ratio, as well as extraction temperature and time on TPC, FRAP and TEAC values, were assessed using single-factor tests. Three parameters with obvious effects on antioxidant capacity were selected to further investigate their interactions by response surface methodology. The optimal extraction parameters of natural antioxidants from Akebia trifoliata peels were ethanol concentration, 49.61% (v/v); solvent-to-material ratio, 32.59:1 mL/g; extraction time, 39.31 min; microwave power, 500 W; and extraction temperature, 50 °C. Under optimal conditions, the FRAP, TEAC and TPC values of Akebia trifoliata peel extracts were 351.86 ± 9.47 µM Fe(II)/g dry weight (DW), 191.12 ± 3.53 µM Trolox/g DW and 32.67 ± 0.90 mg gallic acid equivalent (GAE)/g DW, respectively. Furthermore, the main bioactive compounds (chlorogenic acid, rutin and ellagic acid) in the extract were determined by high-performance liquid chromatography. The results are useful for the full utilization of the by-product from Akebia trifoliate fruit.

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