Ultrasound-assisted extraction of some branded tea: Optimization based on polyphenol content, antioxidant potential and thermodynamic study

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh amplitudo yang berbeda terhadap sifat fisikokimia ekstrak teh putih dengan menggunakan Ultrasound Assisted Extraction (UAE). Ekstraksi dilakukan menggunakan pelarut etanol 96% serta ukuran bubuk teh putih 18 mesh. Sonikasi digunakan pada amplitudo 25, 50, 75 dan 100%. Metode yang digunakan adalah percobaan laboratorium dengan analisis deskriptif. Parameter uji yang dilakukan meliputi rendemen total, kadar sisa pelarut, bobot jenis, warna, dan kadar polifenol. Hasil penelitian menunjukkan perbedaan penggunaan amplitudo pada proses ekstraksi mempengaruhi nilai rendemen ekstraksi dan mutu ekstrak dengan penggunaan amplitudo 100% sebagai perlakuan terbaik dengan nilai rendemen total sebesar 67,35%; nilai bobot jenis filtrat 0,8241; bobot jenis ekstrak sebesar 1,0306; dan kadar polifenol sebesar 0,90 mg asam galat ekivalen/g bobot kering. Hasil menunjukkan nilai yang lebih baik dibandingkan dengan maserasi dengan rendemen ekstraksi hasil maserasi 60,12 %; nilai bobot jenis filtrat 0,8163; bobot jenis ekstrak sebesar 1,0053; dan kadar polifenol sebesar 0,64 mg asam galat ekivalen/g bobot kering. Karakteristik warna ekstrak etanol teh putih seluruh perlakuan amplitudo dan maserasi menghasilkan kromatisitas warna merah. Kesimpulan dari penelitian ini adalah adanya pengaruh teknik sonikasi pada sifat fisikokimia ekstrak teh putih dan ekstraksi menggunakan amplitudo 100% menghasilkan nilai rendemen dan kadar polifenol terbaik. Extraction of White Tea by Ultrasound Assisted Extraction at Various AmplitudeAbstractThe purpose of this study was to determine the effect of different amplitudes on physicochemical properties of white tea extract using Ultrasound Assisted Extraction (UAE). Ethanol was used as solvent and material size was 18 mesh. This research used amplitude: 25, 50, 75, and 100%. The method used laboratory experiment using descriptive analysis. The parameters were total extraction total yield, residual solvent content, specific gravity, colour, and total polyphenol. The result showed that the amplitude in extraction process influenced the yield and the quality of the extract. As much as 100% amplitude was the best treatment resulted in total yield of 67.35%; the specific gravity of filtrate was 0.8241; the specific gravity of extract was 1.0306; and the polyphenol content was 0.90 mgGAE /g dryweight. The result of UAE showed a better result than hot maceration with total yield of 60.12%; specific gravity of filtrate was 0.8163; specific gravity of extract was 1.0053; and polyphenol content was 0.64 mgGAE /g dry weight. Colour characteristics of white tea ethanol extracts from all operating amplitude and hot maceration were resulting in red colour. As conclusion, ultrasound technique provided the physicochemical properties changes of extract and 100% amplitude was resulting best value of yield and polyphenol content.••••••

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Ultrasound- and hemicellulase-assisted extraction increase β-glucosidase activity, the content of isoflavone aglycones and antioxidant potential of soymilk

Journal of Food Bioactives ◽

10.31665/jfb.2019.6191 ◽

2019 ◽

Vol 6 ◽

Cited By ~ 3

Author(s):

Mariah Benine Ramos Silva ◽

Heloisa Gabriel Falcão ◽

Louise Emy Kurozawa ◽

Sandra Helena Prudencio ◽

Adriano Costa de Camargo ◽

...

Keyword(s):

Antiradical Activity ◽

Peroxyl Radical ◽

Antioxidant Potential ◽

Ultrasound Assisted Extraction ◽

Physiological Conditions ◽

Assisted Extraction ◽

Soy Yogurt ◽

Soybean Industry ◽

Ultrasound Assisted ◽

Aglycone Isoflavones

Soymilk is consumed as such or used in the preparation of tofu, fermented soymilk, and soy yogurt, among others. In this study, hemicellulase-assisted extraction (HAE) and ultrasound-assisted extraction (UAE) were used during soymilk manufacturing. The activity of endogenous β-glicosidases was increased 1.3 and 1.5-fold in soymilk produced upon HAE and UAE, respectively. Likewise, the concentration of isoflavones in the aglycone form increased 1.7 and 2.4 times in samples subjected to HAE and UAE, respectively. UAE, but not HAE, rendered an equimolar conversion from conjugated isoflavones to their respective aglycones. In addition, HAE and UAE showed higher antiradical activity towards ABTS radical cation and peroxyl radical, compared to those of the control. The aglycone isoflavones/conjugated isoflavones (aISO/cISO) ratio correlated with the antiradical activity, thus suggesting that the soybean industry may use this new quality index to indicate the antioxidant potential of products. Food formulations containing soymilk with high aISO/cISO ratio may translate to higher oxidative stability of the final product. Likewise, the higher absorption of aglycone isoflavones compared to that of their conjugated counterparts is well recognized. Therefore, high aISO/cISO ratio of soymilk and/or its products may provide a better antioxidant protection under physiological conditions.

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Ultransound- and hemicellulase-assisted extraction increase β-glucosidase activity, the content of isoflavone aglycones and antioxidant potential of soymilk

Journal of Food Bioactives ◽

10.31665/jfb.2019.5189 ◽

2019 ◽

Vol 6 ◽

Author(s):

Mariah Benine Ramos Silva ◽

Heloisa Gabriel Falcão ◽

Louise Emy Kurozawa ◽

Sandra Helena Prudencio ◽

Adriano Costa de Camargo ◽

...

Keyword(s):

Antiradical Activity ◽

Peroxyl Radical ◽

Antioxidant Potential ◽

Ultrasound Assisted Extraction ◽

Physiological Conditions ◽

Assisted Extraction ◽

Soy Yogurt ◽

Soybean Industry ◽

Ultrasound Assisted ◽

Aglycone Isoflavones

Soymilk is consumed as such or used in the preparation of tofu, fermented soymilk, and soy yogurt, among others. In this study, hemicellulase-assisted extraction (HAE) and ultrasound-assisted extraction (UAE) were used during soymilk manufacturing. The activity of endogenous β-glicosidases was increased 1.3 and 1.5-fold in soymilk produced upon HAE and UAE, respectively. Likewise, the concentration of isoflavones in the aglycone form increased 1.7 and 2.4 times in samples subjected to HAE and UAE, respectively. UAE, but not HAE, rendered an equimolar conversion from conjugated isoflavones to their respective aglycones. In addition, HAE and UAE showed higher antiradical activity towards ABTS radical cation and peroxyl radical, compared to those of the control. The aglycone isoflavones/conjugated isoflavones (aISO/cISO) ratio correlated with the antiradical activity, thus suggesting that the soybean industry may use this new quality index to indicate the antioxidant potential of products. Food formulations containing soymilk with high aISO/cISO ratio may translate to higher oxidative stability of the final product. Likewise, the higher absorption of aglycone isoflavones compared to that of their conjugated counterparts is well recognized. Therefore, high aISO/cISO ratio of soymilk and/or its products may provide a better antioxidant protection under physiological conditions.

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Shifting of Physicochemical and Biological Characteristics of Coffee Roasting Under Ultrasound-Assisted Extraction

Frontiers in Nutrition ◽

10.3389/fnut.2021.724591 ◽

2021 ◽

Vol 8 ◽

Author(s):

Acharaporn Duangjai ◽

Surasak Saokaew ◽

Bey-Hing Goh ◽

Pochamana Phisalprapa

Keyword(s):

Chlorogenic Acid ◽

Antioxidant Activities ◽

Natural Antioxidants ◽

Biological Characteristics ◽

Extraction Time ◽

Polyphenol Content ◽

Ultrasound Assisted Extraction ◽

Time Period ◽

Assisted Extraction ◽

Ultrasound Assisted

Ultrasound-assisted extraction (UAE) is an effective tool for the extraction of natural antioxidants. Thus, differentially roasted Arabica-coffee beans known as light (LC), medium (MC), and dark coffee (DC) were prepared and extracted under the influence of UAE. Following that, they were examined specifically on theirs physicochemical and biological characteristics: nutritional values, pH, °Brix, antioxidant activities, polyphenol content, caffeine, and chlorogenic-acid levels. Various parameters, such as extraction temperatures (20, 40, and 80°C) and extraction time periods (5, 10, and 20 min), were examined. DC extract was less acidic than those on MC and LC extracts. LC showed higher moisture content than the MC and DC (1.56, 1.3, and 0.92%, respectively). MC displayed the highest polyphenol content and potent antioxidant activity. Caffeine and chlorogenic acid contents trend to decrease during roasting. The maximum caffeine level was found in MC at 80°C for 5 min (27.65 mg/g extract). The highest chlorogenic acid content was in LC at 80°C for 10 min (16.67 mg/g extract). The caffeine and chlorogenic acid contents were related to the polyphenol content and depended on the roasting and extraction conditions. These results suggest that the UAE at various temperature and extraction time period may alter the physicochemical and biological characteristics of different coffee roasts.

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The influence of extraction method on antioxidant potential of Tilia argentea flowers and bracts

Ovidius University Annals of Chemistry ◽

10.2478/auoc-2020-0004 ◽

2020 ◽

Vol 31 (1) ◽

pp. 14-17 ◽

Cited By ~ 1

Author(s):

Serap Ayaz Seyhan ◽

Zümrüt Yilmaz ◽

Deniz Çikla Yilmaz

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Antioxidant Potential ◽

Total Phenolic ◽

Ultrasound Assisted Extraction ◽

Antioxidant Power ◽

Assisted Extraction ◽

Ultrasound Assisted

AbstractThe objective of this work was to compare the extraction of phenolic compounds from Tilia argentea flowers and bracts by using conventional (solvent extraction) and novel (ultrasound assisted) extraction methods. Ethanol (70 %) extracts were analyzed for their antioxidant activities. Total phenolic content was determined using Folin-Ciocalteu method and the antioxidant potential was determined by DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. To determine the effect of ultrasound treatment on the extraction, same extraction parameters were applied in both methods. The results showed that extracts obtained by ultrasound assisted extraction have higher total phenolic content and antioxidant activity.

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Response surface methodology for optimisation of total polyphenol content and antioxidant activity of extracts from Maytenus macrocarpa bark by means of ultrasound-assisted extraction

Wood Science and Technology ◽

10.1007/s00226-018-1034-x ◽

2018 ◽

Vol 52 (5) ◽

pp. 1359-1376 ◽

Cited By ~ 2

Author(s):

Reinier Abreu-Naranjo ◽

Yasiel Arteaga-Crespo ◽

Luis Ramón Bravo-Sanchez ◽

Manuel Lázaro Pérez-Quintana ◽

Yudel García-Quintana

Keyword(s):

Antioxidant Activity ◽

Response Surface Methodology ◽

Response Surface ◽

Polyphenol Content ◽

Ultrasound Assisted Extraction ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Assisted Extraction ◽

Ultrasound Assisted

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Antioxidant potential of Hippophae rhamnoides L. extracts obtained with green extraction technique

Herba Polonica ◽

10.2478/hepo-2018-0022 ◽

2018 ◽

Vol 64 (4) ◽

pp. 14-22 ◽

Cited By ~ 1

Author(s):

Anna Muzykiewicz ◽

Joanna Zielonka-Brzezicka ◽

Adam Klimowicz

Keyword(s):

Antioxidant Properties ◽

Sea Buckthorn ◽

Hippophae Rhamnoides ◽

Antioxidant Potential ◽

Ultrasound Assisted Extraction ◽

Leaf Extracts ◽

Fruit Extracts ◽

Hippophaë Rhamnoides ◽

Assisted Extraction ◽

Ultrasound Assisted

Summary Introduction: Antioxidants, isolated from different plant parts, are widely used due to their ability to prevent the development of so-called oxidative stress. Sea buckthorn (Hippophae rhamnoides L.) is one of the plants with expected antioxidant properties. Objective: The aim of the study was to evaluate the antioxidant activity of ethanolic, methanolic and acetonic extracts of H. rhamnoides leaves, ripe and unripe fruits obtained by ultrasound-assisted extraction. Methods: To estimate the antioxidant potential of the extracts the DPPH, FRAP, ABTS and Folin-Ciocalteu methods were applied. Moreover, the influence of the extrahent, as well as extraction time, on this activity was evaluated. Results: Sea buckthorn leaf extracts showed higher activity, contrary to the fruit extracts. Moreover, higher activity of ripe fruit extracts compared to unripe material extracts was found. To obtain the highest content of antioxidants in the extracts, ultrasound-assisted extraction for 60 min with methanol should be applied. Conclusions: The presented in vitro results could lead to the conclusion that H. rhamnoides seems to be a valuable source of antioxidants to be applied in various branches of industry.

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Innovative Extraction Techniques for the Optimum Extraction of Phenolic Compounds from Peanut Meal and Evaluation of Their Biological Activities

Advances in Nutrition & Food Science ◽

10.33140/anfs.04.02.2 ◽

2019 ◽

Vol 4 (2) ◽

Keyword(s):

Phenolic Compounds ◽

Carcinoma Cell ◽

Biological Activities ◽

Peanut Meal ◽

Ultrasound Assisted Extraction ◽

Carcinoma Cell Lines ◽

Assisted Extraction ◽

Phenolic Extract ◽

Ultrasound Assisted ◽

Water Ratio

There is a worldwide demand for phenolic compounds (PC) because they exhibit several biological activities. This work aimed at extracting phenolic compounds from peanut meal. The methods of extraction were mainly: conventional solvent extraction (traditional methods) and ultrasound assisted extraction (recent methods) and comparing their results. Peanut meal (PM) was prepared by defatting with n-hexane, and then extracted by the two previous methods. First, the conventional solvents used were 80% methanol, ethanol, acetone, isopropanol, and distilled water. Then studied Different parameters such as meal: water ratio, also the effect of temperature and the pH on the extraction process. Second, ultrasonic assisted extractions (USAE), the parameters investigated were temperature, time and speed of sonication. Finally, all the extracts were analyzed by HPLC for their phenolic contents. Results indicated that the highest extracted PC achieved by solvents was in distilled water where 1:100, Meal: Water ratio which extracted 40 mg PC / g PM at 30& 35°C. Highest extracted PC was achieved by alkaline medium at pH 12 more than acidic and neutral medium. While (USAE) at speed 8 ultrasonication and temperature 30ᵒC, extracted 49.2mg PC /g PM. Sothe ultrasound assisted extraction exhibited great influence on the extraction of phenolic compounds from peanut meal. The ultrasonic peanut extract was examined for its antioxidant, antimicrobial and anticarcinogenic activities. The antioxidant activity of PM phenolic extract prepared by ultrasonic technique, was measured by, β-carotene, and DPPH methods, and reducing antioxidant power. Results revealed values: 84.57, 57.72 and 5960 respectively. The PM extract showed different levels of antimicrobial activity against the pathogenic bacteria used. As for the anticarcinogenic effect PM phenolic extract most effective on inhibiting colon carcinoma and lung carcinoma cell lines with IC50 = 20.7 and 20.8 µ/ml., respectively. This was followed by intestinal carcinoma and liver carcinoma cell lines with IC50= 39.6 and 40.2µ/ml.

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