Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells

2012 ◽  
Vol 48 (4) ◽  
pp. 778-785 ◽  
Author(s):  
Yan-Yan Zhang ◽  
Tai-Hua Mu ◽  
Miao Zhang
Keyword(s):  
Response Surface Methodology ◽  
Cancer Cells ◽  
Response Surface ◽  
Sweet Potato ◽  
Acid Extraction

scholarly journals Extraction of ‘Gannanzao’ Orange Peel Essential Oil by Response Surface Methodology and its Effect on Cancer Cell Proliferation and Migration

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 499 ◽  
Author(s):  
Ke Liu ◽  
Weihui Deng ◽  
Wei Hu ◽  
Shan Cao ◽  
Balian Zhong ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Essential Oil ◽  
Cancer Cells ◽  
Response Surface ◽  
Chloride Concentration ◽  
Orange Peel ◽  
Cell Counting ◽  
Dependent Inhibition ◽  
And Migration ◽  
Total Oil

The essential oil of ‘Gannanzao’ orange peel was extracted by hydrodistillation, and the extraction conditions were optimized by Box–Behnken response surface methodology. The components of essential oil were analyzed by GC-MS. Thirty-nine different components were detected, accounting for 99.59% of the total oil. Limonene (88.07%) was the prominent component. The optimal extraction conditions were as follows: liquid material ratio of 8.4:1 (mL/g), sodium chloride concentration of 5.3%, and distillation time of 3.5 h. The Cell Counting Kit-8 assay showed that ‘Gannanzao’ orange peel essential oil had good dose-dependent inhibition effect on the proliferation of HepG2 hepatoma cells and HCT116 colorectal cancer cells. When the concentration of the essential oil was 0.6 μL/mL or higher, the viability rate of both cancer cells became lower than 13.0%. The transwell assay indicated the essential oil can inhibit migration of both cancer cells at the concentration of 0.3 μL/mL.

A Thermomechanical Preprocessing for Pectin Isolation from Orange Peel with Optimisation by Response Surface Methodology

2008 ◽  
Vol 4 (1) ◽  
Author(s):  
Sid-Ahmed Rezzoug ◽  
Zoulikha Maache-Rezzoug ◽  
Frédéric Sannier ◽  
Karim Allaf
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Response Surface ◽  
Processing Time ◽  
Initial Moisture Content ◽  
Control Sample ◽  
Orange Peel ◽  
Response Surfaces ◽  
Acid Extraction ◽  
Pre Treatment

The instantaneous controlled pressure drop process (or D.I.C process: ``Détente Instantanée Contrôlée") was used as a pre-treatment prior to pectin acid extraction from orange peel. This process involves subjecting the orange peel for a short time to steam pressure varying from 100 to 700 kPa, followed by an instantaneous decompression to vacuum at 5 kPa. Effects of processing pressure, moisture content of peels before the thermomechanical treatment and processing time were examined with response surface methodology. The optimal conditions were determined and the response surfaces were plotted from the mathematical models. The Fisher test and p-value indicated that both processing pressure and moisture content of peels before the pre-treatment had a highly significant effect on the pectin yield. The quadratic effect of processing pressure as well as the interaction effects of the initial moisture content and processing time also had a significant effect on the response. Moreover, the kinetics of pectin extraction showed that after few minutes of hydrolysis, the yields of pectin were systematically higher than that of the control sample and this is important from industrial point of view because the hydrolysis of pectin is generally performed in 10-15 minutes.

Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology

2004 ◽  
Vol 39 (2) ◽  
pp. 191-200 ◽  
Author(s):  
Sukhcharn Singh ◽  
Charanjit Singh Raina ◽  
Amrinder Singh Bawa ◽  
Dharmesh Chandra Saxena
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Product Optimization

scholarly journals Optimization of Chlorogenic Acid Extraction from Green Coffee Beans Using Response Surface Methodology

2019 ◽  
Vol 2 (1) ◽  
pp. 332-342
Author(s):  
Ha Thi Ngoc Lai ◽  
Phuong Viet Nguyen ◽  
Hoai Thi Tran ◽  
Viet Ha Thi Dao ◽  
Ha Hai Hoang
Keyword(s):  
Response Surface Methodology ◽  
Chlorogenic Acid ◽  
Response Surface ◽  
Biological Properties ◽  
Acid Extraction ◽  
Green Coffee ◽  
Solid Ratio ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Experimental Values

Chlorogenic acid is a natural antioxidant that is widespread in the plant kingdom and can be found at a high content level in green coffee beans. This secondary metabolite in green coffee beans has potent biological properties including antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-hypertension, and anticonvulsant. In this study, the extraction of chlorogenic acid from Vietnamese green coffee beans was optimized using the response surface methodology. A second-order polynomial model with three important variables (liquid-to-solid ratio, temperature, and extraction time) was used. A rotatable central composite design consisting of 21 experimental runs with three replicates at the center point was applied to describe the experimental data. The experimental results properly conformed to the constructed model (R2 = 0.8549). The optimized conditions were as follows: 40% ethanol (v/v), a liquid-to-solid ratio of 11.77, at 85oC for 64 min. Four extractions were performed in parallel using the optimal conditions to validate the model. The experimental values highly agreed with the predicted value (P <0.05).

Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulisflavicarpa) using response surface methodology

2009 ◽  
Vol 44 (3) ◽  
pp. 476-483 ◽  
Author(s):  
Erika Kliemann ◽  
Karina Nunes de Simas ◽  
Edna R. Amante ◽  
Elane Schwinden Prudêncio ◽  
Reinaldo F. Teófilo ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Passion Fruit ◽  
Acid Extraction ◽  
Fruit Peel
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