Optimization of Variables for Aqueous Extraction of Gum from Grewia mollis Powder

Grewia gum is a polysaccharide derived from the inner stem bark of the edible plant Grewia mollis. Juss (family Tiliaceae). It is a savanna shrub that grows wildly but is usually cultivated in Nigeria and Northern part of Cameroon. The main goal of the present study was to investigate the effect of aqueous extraction conditions on the extraction yield and physicochemical properties of the Grewia mollis. The studied aqueous extraction variables were water/powder (W/P) ratio (10 : 1–80 : 1 w/p), temperature (25.0–85.0∘C), time (1–3 h), and pH (4.0–10.0). The results indicated that the aqueous extraction variables exhibited the least significant (P<0.05) effect on the yield and the viscosity of the gum. The result shows that the ratio of extraction is the main factor affecting the extraction of gum. The optimized extraction condition for higher viscosity was at the powder/water ratio of 1 : 55.4, pH of 7, time of 1 h, and temperature of 50∘C. However, the optimized extraction condition for higher yield was at the powder/water ratio of 1 : 80, pH of 4, time of 3 h, and temperature of 73∘C.

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Composition and Binding Properties of Mucilages from Stem Bark of Grewia venusta and Calyx of Bombax costatum, two Tropical Plants Growing Wild in Togo

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v44i2.3681 ◽

1970 ◽

Vol 44 (2) ◽

pp. 247-253 ◽

Cited By ~ 1

Author(s):

Amen Y Nenonene ◽

Koffi Koba ◽

Komla Sanda ◽

Luc Rigal

Keyword(s):

Mechanical Behaviour ◽

Stem Bark ◽

Extraction Yield ◽

Aqueous Extraction ◽

Binding Properties ◽

Plant Organs ◽

Tropical Plants ◽

Plant Organ ◽

Potential Sources ◽

Ionic Chromatography

The stem bark of Grewia venusta and the flower sepal of Bombax costatum, two mucilaginous plants, were investigated as potential sources of bioadhesives for formaldehyde-free particleboards. Mucilage and pectin fractions of both plant organs were analysed for monosaccharides identification and quantification. The binding properties of these mucilages were investigated by testing mechanically particleboard made with the extracted mucilages. The aqueous extraction and ethanolic precipitation, followed by ionic chromatography gave the following results. Depending on the plant organ, extraction yield varied from 12% to 45 %. The pectin from B. costatum contained mainly rhamnose and arabinose (85%), while G. venusta bark's pectin enclosed basically arabinose, glucose and fucose (80%). The mechanical behaviour of the panels met most of the requirements of ANSI 208.1 standard. Keywords: Bombax costatum, Grewia venusta, Pectin, Mucilage and Monosaccharides DOI: 10.3329/bjsir.v44i2.3681 Bangladesh J. Sci. Ind. Res. 44(2), 247-253, 2009

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Effect of Solid to Water Ratio, Time and Temperature on Aqueous Extraction of Gallic Acid from Labisia pumila var alata of Malaysia

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.63.2.2020.93.99 ◽

2020 ◽

Vol 63 (2) ◽

pp. 93-99

Author(s):

Noor Adilah Md Salehan ◽

Aishath Naila ◽

Azilah Ajita ◽

Ahmad Ziad Sulaiman

Keyword(s):

Optimum Condition ◽

Gallic Acid ◽

Maximum Yield ◽

Morphological Structure ◽

Aqueous Extraction ◽

Reference Standard ◽

Liquid Chromatograph ◽

Acid Yield ◽

Sample Matrix ◽

Water Ratio

Labisa pumila var alata contains bioactive compounds such as gallic acid that is of use for pharmaceutical and nutraceutical industries. Aqueous extraction is the traditional method that extracts phytochemicals from plant material. The study aimed to find the optimum condition for maximum gallic acid yield from ground L. pumila leaves using aqueous extraction. The results revealed that the maxium gallic acid yield obtained was at 1:10 sample to water ratio for 8 h at 50 °C. The maximum yield of gallic acid obtained was 1.025 mg gallic acid per g dried leaves (mg/g). The identification of gallic acid was done on Liquid Chromatograph Mass Spectrometer Quadrupole Time-of-Flight (LCMS-Q-TOF) by comparison to that of reference standard. The morphological structure of the extract that was obtained at optimum condition showed less denaturation of cell wall which indicates that still some gallic acid could be trapped in the sample matrix and other methods need to be employed to release them.

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Influence of process conditions on physicochemical properties and antinociceptive activity in vivo of spray-dried Rapanea ferruginea Mez. stem bark extract

Powder Technology ◽

10.1016/j.powtec.2015.11.064 ◽

2016 ◽

Vol 291 ◽

pp. 66-74 ◽

Cited By ~ 1

Author(s):

Thaisa Baccarin ◽

Aline Debrassi ◽

Márcia M. de Souza ◽

Rosendo A. Yunes ◽

Ângela Malheiros ◽

...

Keyword(s):

Physicochemical Properties ◽

Stem Bark ◽

Antinociceptive Activity ◽

Bark Extract ◽

Process Conditions ◽

Stem Bark Extract ◽

Spray Dried

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CENTRAL COMPOSITE DESIGN FOR OPTIMIZING EXTRACTION OF EGCG FROM GREEN TEA LEAF (CAMELLIA SINENSIS L.)

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2018v10i6.29245 ◽

2018 ◽

Vol 10 (6) ◽

pp. 211

Author(s):

Eka Indra Setyawan ◽

Erna Prawita Setyowati ◽

Abdul Rohman ◽

Akhmad Kharis Nugroho

Keyword(s):

Water Temperature ◽

Green Tea ◽

Epigallocatechin Gallate ◽

Extraction Yield ◽

Hot Water ◽

Extraction Condition ◽

Optimum Extraction ◽

Central Composite ◽

Brewing Time ◽

Optimum Extraction Condition

Objective: This study was intended to optimize the extraction condition using central composite design.Methods: Central composite cesign with three independent variables, namely water temperature, brewing time, and brewing number were used to obtain the optimum extraction condition. Two dependent variables, namely yield of extraction and epigallocatechingallate level were used as a response parameter. Epigallocatechin gallate level was determined by using high-performance liquid chromatography method.Results: Extraction yield was varied from 0.30 g to 0.72 g. All variables, namely water temperature, brewing time, and brewing number were able to increase the extraction yield. Epigallocatechingallate level was varied from 190.23 mg/g to 301.74 mg/g. Water temperature, brewing time, and both interaction were able to increase the epigallocatechin gallate level in green tea extract.Conclusion: Optimum extraction condition was shown using hot water at a temperature of 95 °C for 20 min and two-times infusions. The condition obtained extraction yield and epigallocatechingallate of 0.70 g and 286.87 mg/g dry weight, respectively.

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Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste

E3S Web of Conferences ◽

10.1051/e3sconf/20183702006 ◽

2018 ◽

Vol 37 ◽

pp. 02006 ◽

Cited By ~ 1

Author(s):

AIT BOULAHSEN M ◽

CHAIRI H ◽

LAGLAOUI A ◽

ARAKRAK A ◽

ZANTAR S ◽

...

Keyword(s):

Physicochemical Properties ◽

Alkali Treatment ◽

Value Added ◽

Extraction Process ◽

Extraction Yield ◽

Fish Waste ◽

Acid Type ◽

Standard Values ◽

Seafood Processing

Fish and seafood processing industries generate large quantities of waste which are at the origin of several environmental, economic and social problems. However fish waste could contain high value-added substances such as biopolymers. This work focuses on optimizing the gelatin and chitosan extraction from tilapia fish skins and shrimp shells respectively. The gelatin extraction process was optimized using alkali acid treatment prior to thermal hydrolysis. Three different acids were tested at different concentrations. Chitosan was obtained after acid demineralization followed by simultaneous hydrothermal deproteinization and deacetylation by an alkali treatment with different concentrations of HCl and NaOH. The extracted gelatin and chitosan with the highest yield were characterized by determining their main physicochemical properties (Degree of deacetylation, viscosity, pH, moisture and ash content). Results show a significant influence of the acid type and concentration on the extraction yield of gelatin and chitosan, with an average yield of 12.24% and 3.85% respectively. Furthermore, the obtained physicochemical properties of both extracted gelatin and chitosan were within the recommended standard values of the commercial ones used in the industry.

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Optimization of the Ultrasonic Wave-Assisted Extraction Condition of Peanut Protein Isolate

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.189-193.3904 ◽

2011 ◽

Vol 189-193 ◽

pp. 3904-3911 ◽

Cited By ~ 1

Author(s):

Hui Cui Zhang ◽

Lin Tang ◽

Qing Li Yang

Keyword(s):

Ultrasonic Wave ◽

Protein Isolate ◽

Extraction Yield ◽

Peanut Protein ◽

Ultrasonic Power ◽

Liquid Ratio ◽

Extraction Condition ◽

Peanut Protein Isolate ◽

Assisted Extraction ◽

Ultrasonic Time

Ultrasonic Wave was used to assist alkali extraction and acid precipitation of peanut protein isolate from defatted peanut powder. Based on the single factor test, the response surface analysis results shows that the Ultrasonic Wave-assisted Extraction condition is: ultrasonic power 210W, ultrasonic time 30min, ultrasonic temperature 40°C ,solid to liquid ratio 1:10.7, and under this improved condition the extraction yield could reach 80.09%.

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Characterization and physicochemical properties of dietary fiber concentrates as potential prebiotic ingredients for use in fish nutrition

Caderno de Ciências Agrárias ◽

10.35699/2447-6218.2020.18926 ◽

2020 ◽

Vol 12 ◽

pp. 1-9

Author(s):

Fernanda Rodrigues Goulart ◽

Marina Osmari Dalcin ◽

Naglezi de Menzes Lovatto ◽

Ana Betine Beutinger Bender ◽

Leila Picolli da Silva ◽

...

Keyword(s):

Chemical Composition ◽

Physicochemical Properties ◽

Dietary Fiber ◽

Insoluble Fraction ◽

Extraction Yield ◽

Fish Nutrition ◽

Dietary Fibers ◽

Yeast Saccharomyces Cerevisiae ◽

Predominant Component ◽

Industrial Sources

Dietary fibers are formed by non-starch polysaccharides as cellulose, hemicellulose, pectins, gums, mucilages, β-glucans, among others. These constituents have prebiotic properties and are therefore not digested in the gut, reaching intact in the colon and altering the microflora of the colon. In developing, beneficial microflora produces physiological effects capable of improving the life of the host. Thus, the knowledge of the biological and functional properties of dietary fibers has led to the development of methods of obtaining these compounds for possible use in animal nutrition. Then, this study aimed to obtain dietary fiber concentrates (DFC) from different agro-industrial sources and evaluate their respective chemical composition and physicochemical properties. The DFC - mucilage, pectin, and βglucan + mannan (βG+M) were obtained from linseed, citrus pulp, and brewer’s yeast (Saccharomyces cerevisiae), respectively, through different physicochemical processes. The chemical composition revealed that the predominant component in all DFC were dietary fiber and the insoluble fraction. The DFC that obtained most extraction yield was βG+M (19.81% ± 8.54), followed by pectin (14.54% ± 2.72), and mucilage (7.18% ± 1.54). The mucilage and pectin composition have greater monosaccharide diversity since the βG+M consisted primarily of mannose (74.5%) and glucose (24.3%). The pectin showed numerically lower hydration capacity than the other DFC. For the oil binding ability, all DFC had similar values. In this study, the DFC presented nutritional and technological characteristics that indicate potential application of the agro-industrial sources as a prebiotic for fish supplementation.

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Optimization of brandy base wine production technique using ginger pomace

E3S Web of Conferences ◽

10.1051/e3sconf/202126102086 ◽

2021 ◽

Vol 261 ◽

pp. 02086

Author(s):

Bao Chu ◽

Yuhong Jin ◽

Aiying Gao ◽

Shuai Wu

Keyword(s):

Physicochemical Properties ◽

Sensory Evaluation ◽

Electronic Nose ◽

Yeast Strain ◽

Total Acidity ◽

Production Technique ◽

Wine Production ◽

Fermentation Temperature ◽

Aroma Components ◽

Water Ratio

In this work, the effects of ginger pomace/water ratio, yeast strain selection, sugar and yeast addition, fermentation temperature on the physicochemical properties and sensory evaluation of ginger brandy and its base wine was investigated to optimize production technique. It was found that the pH and total acidity of ginger brandy base wine were mainly influenced by ginger pomace/water ratio, yeast strain, sugar and yeast addition, fermentation temperature. Gingerol content was mostly affected by ginger pomace/water ratio. The results of electronic nose analysis showed that main aroma components of ginger pomace brandy were mainly affected by ginger pomace/water ratio. In general, the optimized production technique was ginger pomace/water ratio at 1:3, 3# yeast strain, sugar and yeast addition (102 g/L and 0.40 g/L), fermentation temperature (18°C). Ginger brandy base wine made by above technique after second full distillation could produce ginger brandy with typical, strong and balanced ginger aroma, mellow and full-bodied taste, and long aftertaste.

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