Effects of high-intensity ultrasound process parameters on the phenolic compounds recovery from araticum peel

2019 ◽  
Vol 50 ◽  
pp. 82-95 ◽  
Author(s):  
Henrique S. Arruda ◽  
Eric Keven Silva ◽  
Gustavo A. Pereira ◽  
Célio Fernando F. Angolini ◽  
Marcos N. Eberlin ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Process Parameters ◽  
High Intensity ◽  
High Intensity Ultrasound

scholarly journals High-intensity ultrasound-assisted extraction of phenolic compounds from cowpea pods and its encapsulation in hydrogels

Heliyon ◽  
2020 ◽  
Vol 6 (7) ◽  
pp. e04410
Author(s):  
Maria Victoria Traffano-Schiffo ◽  
Tatiana Rocio Aguirre Calvo ◽  
María Victoria Avanza ◽  
Patricio R. Santagapita
Keyword(s):  
Phenolic Compounds ◽  
High Intensity ◽  
High Intensity Ultrasound ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

scholarly journals Cytotoxicity and antioxidant activity of goldenberry extracts obtained with high intensity ultrasound

2018 ◽  
Vol 48 (2) ◽  
Author(s):  
Cristiane Franco Codevilla ◽  
Bruna Tischer ◽  
Amanda Leitão Gindri ◽  
Daniele Rubert Nogueira-Librelotto ◽  
Juliano Smanioto Barin ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Intensity ◽  
In Vitro Cytotoxicity ◽  
Antioxidant Compounds ◽  
High Intensity Ultrasound ◽  
Ultrasound Assisted Extraction ◽  
Wide Range ◽  
Conventional Extraction ◽  
Time Required

ABSTRACT: The high intensity ultrasound-assisted extraction (HIU) is one of the most simple, quick and efficient techniques for the extraction of phenolic and other antioxidant compounds from plants. This is the first application of HIU for the extraction of these compounds from goldenberry fruit. The HIU and conventional extraction techniques showed similar results regarding to phenolic compounds and antioxidant capacity. However, the time required for HIU extraction (5min) was 24 times lower than conventional extraction (120min). Phenolic compounds reported were chlorogenic acid, caffeic acid and rutin. In vitro cytotoxicity assays were used for evaluation of extracts and the results showed that in a wide range of concentration, the extract maintains cell viability, thus indicating the possibility to use it as food with safety.

scholarly journals Non pharmacological high-intensity ultrasound treatment of human dermal fibroblasts to accelerate wound healing

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Jeong Yu Lee ◽  
Dae-Jin Min ◽  
Wanil Kim ◽  
Bum-Ho Bin ◽  
Kyuhan Kim ◽  
...  
Keyword(s):  
Wound Healing ◽  
High Intensity ◽  
Mapk Pathway ◽  
Dermal Fibroblasts ◽  
Ultrasound Treatment ◽  
Type I ◽  
Human Dermal Fibroblasts ◽  
Short Term ◽  
High Intensity Ultrasound ◽  
Extracellular Matrix Components

AbstractInspired by the effectiveness of low-intensity ultrasound on tissue regeneration, we investigated the potential effect of short-term high-intensity ultrasound treatment for acceleration of wound healing in an in vitro wound model and dermal equivalent, both comprising human dermal fibroblasts. Short-term ultrasound of various amplitudes significantly increased the proliferation and migration of fibroblasts and subsequently increased the production of the extracellular matrix components fibronectin and collagen type I, both of which are important for wound healing and are secreted by fibroblasts. In addition, ultrasound treatment increased the contraction of a fibroblast-embedded three-dimensional collagen matrix, and the effect was synergistically increased in the presence of TGF-β. RNA-sequencing and bioinformatics analyses revealed changes in gene expression and p38 and ERK1/2 MAPK pathway activation in the ultrasound-stimulated fibroblasts. Our findings suggest that ultrasound as a mechanical stimulus can activate human dermal fibroblasts. Therefore, the activation of fibroblasts using ultrasound may improve the healing of various types of wounds and increase skin regeneration.

scholarly journals Ionic liquids and deep eutectic solvents for the recovery of phenolic compounds: effect of ionic liquids structure and process parameters

RSC Advances ◽  
2021 ◽  
Vol 11 (20) ◽  
pp. 12398-12422
Author(s):  
Amir Sada Khan ◽  
Taleb H. Ibrahim ◽  
Nabil Abdel Jabbar ◽  
Mustafa I. Khamis ◽  
Paul Nancarrow ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Ionic Liquids ◽  
Phenolic Compounds ◽  
Liquid Phase ◽  
Aqueous Phase ◽  
Process Parameters ◽  
Deep Eutectic Solvents

Extraction of phenol from aqueous phase to ionic liquid phase.

Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance

2020 ◽  
pp. 108201322097379
Author(s):  
Jahir Antonio Barajas-Ramírez ◽  
Ana Luisa Gutiérrez-Salomón ◽  
Sonia Guadalupe Sáyago-Ayerdi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Intensity ◽  
Physicochemical Characteristics ◽  
Hibiscus Sabdariffa ◽  
Color Parameters ◽  
Low Intensity ◽  
Red Color

The calyces of roselle ( Hibiscus sabdariffa L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determined physicochemical characteristics, total soluble polyphenols content, antioxidant activity and acceptance for beverages prepared by decoction at four concentrations of calyces in water (1.0, 2.5, 5.0 and 10.0%) and two concentrations of sucrose (11 and 16%). Color parameters in beverages permitted to describe them as red, which turned darker as the content of hibiscus increased. Total soluble polyphenols content and antioxidant activity were directly correlated with content of calyces in beverages and inversely correlated with pH, which means that beverages with higher content of calyces could be perceived as more acidic and more intense in characteristics associated with hibiscus presence, such as acid, astringent and the presence of intense dark red color, although the higher concentration of sucrose might have contributed to mask slightly the sourness and astringency. Acceptance for hibiscus beverages allowed to observe two segments of consumers, high-intensity and low-intensity likers but both confluence in overall liking values for beverages prepared with 2.5% calyces and 16% sucrose.

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