Ultrasound-Assisted Extraction of Phenolic Compounds from Moroccan Lavandula stoechas L.: Optimization Using Response Surface Methodology

Secondary plant metabolites, in particular phenolic compounds, are characterized by great diversity in the plant kingdom and are widely used in the medical and industrial fields. The extraction of these compounds represents a critical step, and the differences in extraction conditions strongly affect the yields and the total concentrations of polyphenols in the extracts. In this way, the objective of the present study was to optimize the extraction parameters of the polyphenols from Lavandula stoechas using the extraction technique assisted by ultrasound. Yield and the total concentration of polyphenols have been optimized, taking into account three variables, the extraction time (min), the ethanol concentration (%), and the solvent/extract ratio (ml/g). The optimum extraction yield (31.88%) was obtained by ensuring the following parameters: an ethanol concentration of 40%, a liquid/solid ratio of 30 ml/g, and a time processing of 32.62 min. The maximum concentration of total polyphenols (190.14 mg gallic acid equivalents (GAE)/g) was obtained after 21.5 min of extraction, with a liquid/solid ratio of 30 ml/g and a concentration of ethanol at 40%. In order to obtain the maximum yield (24.9%) and the total concentration of polyphenols (190.14 mg GAE/g) simultaneously, the following parameters must be adjusted: an extraction time of 21.5 min, a liquid/solid ratio of 30 ml/g, and a concentration of ethanol at 40%. The experimental values of the yield and the total concentration of the polyphenols were in good agreement with the predicted values, which suggests that the ultrasonic extraction model adopted in this study is validated.

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Ultrasound-Assisted Extraction of Taxifolin, Diosmin, and Quercetin from Abies nephrolepis (Trautv.) Maxim: Kinetic and Thermodynamic Characteristics

Molecules ◽

10.3390/molecules25061401 ◽

2020 ◽

Vol 25 (6) ◽

pp. 1401

Author(s):

Mengxia Wei ◽

Ru Zhao ◽

Xiaojin Peng ◽

Chunte Feng ◽

Huiyan Gu ◽

...

Keyword(s):

Ethanol Concentration ◽

Ultrasound Irradiation ◽

Optimal Operation ◽

Extraction Time ◽

Ultrasound Assisted Extraction ◽

Solid Ratio ◽

Operation Conditions ◽

Assisted Extraction ◽

Irradiation Power ◽

Ultrasound Assisted

Extraction behaviors of the 3 flavonoids taxifolin, diosmin, and quercetin have been investigated in Abies nephrolepis leaves and bark. The following operation parameters—ethanol volume fraction, liquid–solid ratio, temperature, ultrasound irradiation power and time, and ultrasound frequency—were varied to study their effect on the yield of the 3 flavonoids during extraction. The results showed that a low extraction efficiency occurred at 293.15 K due to slow kinetics, while the situation was significantly improved at 333.15 K. The kinetic data for the extraction yields of the 3 flavonoids achieved good fits by the first-order kinetic model. From the thermodynamic analysis results, we realized that the ultrasound-assisted extraction of taxifolin, diosmin, and quercetin from the leaves and bark of A. nephrolepis was a spontaneous and endothermic process in which the disorder increased (ΔG0 < 0, ΔH0 > 0, and ΔS0 > 0). According to the response surface methodology (RSM) analysis, under the optimal operation conditions (ethanol concentration of 50%, liquid–solid ratio of 20 mL/g, frequency of 45 kHz, extraction time of 39.25 min, ultrasound irradiation power of 160 W and temperature of 332.19 K), the total yield of the 3 flavonoids were 100.93 ± 4.01 mg/g from the leaves of A. nephrolepis (with 31.03 ± 1.51 mg/g, 0.31 ± 0.01 mg/g, 69.59 ± 2.57 mg/g for taxifolin, diosmin, and quercetin, respectively), and under the optimal operation conditions (ethanol concentration of 50%, liquid–solid ratio of 20 mL/g, frequency of 45 kHz, extraction time of 36.80 min, ultrasound irradiation power of 150 W and temperature of 328.78 K), 16.05 mg/g ± 0.38 mg/g were obtained from the bark of A. nephrolepis (with 1.44 ± 0.05 mg/g, 0.47 ± 0.01 mg/g, 14.14 ± 0.38 mg/g for taxifolin, diosmin, and quercetin, respectively), which were close to the prediction values.

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Effect of Time, Solvent-Solid Ratio, Ethanol Concentration and Temperature on Extraction Yield of Phenolic Compounds From Olive Leaves

Engineering, Technology & Applied Science Research ◽

10.48084/etasr.1983 ◽

2018 ◽

Vol 8 (2) ◽

pp. 2805-2808

Author(s):

N. Elboughdiri

Keyword(s):

Phenolic Compounds ◽

Ethanol Concentration ◽

Extraction Yield ◽

Extraction Time ◽

Total Phenolic ◽

Optimal Conditions ◽

Total Phenolic Compounds ◽

Olive Leaves ◽

Factors Affecting ◽

Solid Ratio

This study aims to determine the factors affecting the process of extraction of phenolic compounds from olive leaves. Two methods of extraction were used in this work and different tests were implemented with the aim of optimizing the recovery of phenolic compounds from olive leaves. The factors considered were the extraction time, temperature, solvent-solid ratio and the ethanol concentration. Obtained results show that the recommended optimal conditions for the extraction of the total phenolic compounds from olive leaves were found at 40°C with a solvent/solid ratio of 30:1 and ethanol concentration of 80% (v/v) when the dried olive leaves are stored at -21°C at the beginning of the experiments.

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Optimization of Ultrasound Assisted Extraction of Isoliquiritigenin from Licorice by Response Surface Methodology

The Open Chemical Engineering Journal ◽

10.2174/1874123101509010149 ◽

2015 ◽

Vol 9 (1) ◽

pp. 149-154

Author(s):

Hu Zhiyong ◽

Zhou Yajing ◽

Xu Xia ◽

Liu Shuyan ◽

Jing Jie

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Ethanol Concentration ◽

Extraction Time ◽

Ultrasound Assisted Extraction ◽

Box Behnken Design ◽

Solid Ratio ◽

Chemopreventive Agent ◽

Assisted Extraction ◽

Potential Cancer

Isoliquiritigenin (ILG) of licorice is a potential cancer chemopreventive agent. In this paper, response surface methodology (RSM) integrating with Box-Behnken design (BBD) was firstly employed to optimize the ILG extraction, which based on the single-factor experiments. According to analysis, the effect of extraction time and ethanol concentration on yields was significantly. The optimum values were the ethanol concentration of 73.25%, extraction time of 27.82 min and liquid-solid ratio of 19.10: 1. Under these conditions, the highest yield of ILG from licorice was 0.26 mg/g.

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Skin-Whitening and Anti-Wrinkle Effects of Bioactive Compounds Isolated from Peanut Shell Using Ultrasound-Assisted Extraction

Molecules ◽

10.3390/molecules26051231 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1231

Author(s):

Da Hye Gam ◽

Ji Woo Hong ◽

Jun Hee Kim ◽

Jin Woo Kim

Keyword(s):

Ethanol Concentration ◽

Extraction Time ◽

Extraction Temperature ◽

Peanut Shell ◽

Ultrasound Assisted Extraction ◽

Skin Whitening ◽

Activity Inhibition ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

Experimental Values

Response surface methodology was employed to optimize the ultrasound-assisted extraction (UAE) conditions for simultaneous optimization of dependent variables, including DPPH radical scavenging activity (RSA), tyrosinase activity inhibition (TAI), and collagenase activity inhibition (CAI) of peanut shell extracts. The effects of the main variables including extraction time (5.0~55.0 min, X1), extraction temperature (26.0~94.0 °C, X2), and ethanol concentration (0.0%~99.5%, X3) were optimized. Based on experimental values from each condition, quadratic regression models were derived for the prediction of optimum conditions. The coefficient of determination (R2) of the independent variable was in the range of 0.89~0.96, which demonstrates that the regression model is suitable for the prediction. In predicting optimal UAE conditions based on the superimposing method, extraction time of 31.2 min, extraction temperature of 36.6 °C, and ethanol concentration of 93.2% were identified. Under these conditions, RSA of 74.9%, TAI of 50.6%, and CAI of 86.8% were predicted, showing good agreement with the experimental values. A reverse transcription polymerase chain reaction showed that peanut shell extract decreased mRNA levels of tyrosinase-related protein-1 and matrix metalloproteinase-3 genes in B16-F0 cell. Therefore, we identified the skin-whitening and anti-wrinkle effects of peanut shell extracts at protein as well as gene expression levels, and the results show that peanut shell is an effective cosmetic material for skin-whitening and anti-wrinkle effects. Based on this study, peanut shell, which was considered a byproduct, can be used for the development of healthy foods, medicines, and cosmetics.

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Advanced Analytical Methods for Phenolics in Fruits

Journal of Food Quality ◽

10.1155/2018/3836064 ◽

2018 ◽

Vol 2018 ◽

pp. 1-6 ◽

Cited By ~ 5

Author(s):

Nesibe Ebru Kafkas ◽

Müberra Kosar ◽

Ayşe Tülin Öz ◽

Alyson E. Mitchell

Keyword(s):

Phenolic Compounds ◽

Value Added ◽

Biological Tissues ◽

Carbon Chain ◽

Polyphenolic Compounds ◽

Hydroxyl Groups ◽

Plant Metabolites ◽

Secondary Plant Metabolites ◽

Extraction Separation ◽

Health Promoting

Phenolic compounds are a group of secondary plant metabolites, many with health-promoting properties that are present in all parts of plants. They have an aromatic structure, including either one or more hydroxyl groups giving them the ability to stabilize free radicals and protect biological tissues against damage related to reactive oxygen species. Phenolic compounds are concentrated in the fruit of plants, and therefore, the fruit can be an important dietary source of these phytochemicals, which exist as monomers, or bound to one another. Polyphenolic compounds are classified into different subclasses based upon the number of phenol ring systems that they contain, saturation, and length of the carbon chain that bind the rings to one another. The phenolic acids present in fruit tissues protect the plant against disease, infections, UV radiation, and insect damage. For this reason, the beneficiary effects of phenolic compounds are continually being investigated for their health-promoting properties and for meeting increased consumer demand for healthy nutritious food. Due to the functional properties of polyphenolic compounds, there is increased interest on improving extraction, separation, and quantification techniques of these valuable bioactive compounds, so they can be used as value-added ingredients in foods, pharmaceuticals, and cosmetics. This review provides information on the most advanced methods available for the analysis of phenolics in fruits.

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Optimization of Ultrasound-Assisted Extraction of Antioxidant Polyphenols from the Seed Coats of Red Sword Bean (Canavalia gladiate (Jacq.) DC.)

Antioxidants ◽

10.3390/antiox8070200 ◽

2019 ◽

Vol 8 (7) ◽

pp. 200 ◽

Cited By ~ 5

Author(s):

Yue Zhou ◽

Xiao-Yu Xu ◽

Ren-You Gan ◽

Jie Zheng ◽

Ya Li ◽

...

Keyword(s):

Extraction Method ◽

Natural Antioxidants ◽

Extraction Time ◽

Antioxidant Compounds ◽

Extraction Temperature ◽

Ultrasound Assisted Extraction ◽

Solid Ratio ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

Seed Coats

The seed coat of red sword bean (Canavalia gladiata (Jacq.) DC.) is rich in antioxidant polyphenols. It is often discarded as a byproduct with the consumption of red sword bean, since it is very thick and not consumed by people. The aim of this study was to develop an ultrasound-assisted extraction method to extract natural antioxidants from the seed coats. The extraction process was optimized by using response surface methodology. After the single-factor experiments, three key factors, including ethanol concentration, liquid/solid ratio, and extraction time, were selected and their interactions were studied using a central composite design. The optimal extraction condition was 60.2% hydroethanol, a liquid/solid ratio of 29.3 mL/g, an extraction time of 18.4 min, an extraction temperature of 50 °C, and ultrasound power of 400 W. Under the optimal conditions, antioxidant activity of the extract was 755.98 ± 10.23 μmol Trolox/g dry weight (DW), much higher than that from maceration (558.77 ± 14.42 μmol Trolox/g DW) or Soxhlet extraction (479.81 ± 12.75 μmol Trolox/g DW). In addition, the main antioxidant compounds in the extract were identified and quantified by high-performance liquid chromatography–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS). The concentrations of digalloyl hexoside, methyl gallate, gallic acid, trigalloyl hexoside, and digallic acid were 15.30 ± 0.98, 8.85 ± 0.51, 8.76 ± 0.36, 4.27 ± 0.21, and 2.89 ± 0.13 mg/g DW. This study provides an efficient and green extraction method for the extraction of natural antioxidants from the bean coat of red sword bean. The extract of antioxidants might be added into functional foods or nutraceuticals with potential beneficial functions.

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Optimization of Ultrasonic Extraction of Polyphenol from Pinus Koraiensis Bark Using Response Surface Methodology

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.183-185.1874 ◽

2011 ◽

Vol 183-185 ◽

pp. 1874-1878 ◽

Cited By ~ 1

Author(s):

Ji Chang Wang ◽

Zhen Yu Wang ◽

Zi Luan Fan ◽

Li Li Zuo ◽

Shuang Qi Tian ◽

...

Keyword(s):

Response Surface Methodology ◽

Phenolic Compounds ◽

Response Surface ◽

Ethanol Concentration ◽

Processing Parameters ◽

Ultrasonic Extraction ◽

Raw Material ◽

Extraction Time ◽

Pinus Koraiensis ◽

Ultrasonic Power

Ultrasonic technology was applied for phenolic compounds extraction from the Pinus koraiensis bark （PKB） and response surface methodology (RSM) was used to optimize the effects of processing parameters on phenolic compounds yields. When ultrasonic power 160W,three independent variables were ultrasonic extraction time (X1 20-40min), ratio of water to raw material (X2 1:20-1:40 g/mL)and ethanol concentration(X3 20％-60％), respectively.The optimal extraction conditions of phenolic compounds were determined as follows: Ultrasonic extraction time 30.61 min, ratio of water to raw material 30.79 mL/g and ethanol concentration 42.2%. Under these conditions, the experimental yield of phenolic compounds was 8.2409 ± 0.0648‰, well matched with the predicted models with the coefﬁcients of determination (R2) of 0.9920, which was agreed closely with the predicted value (8.2963‰).

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Box-Behnken Experimental Design for Extraction of Spinosin from Ziziphus mauritiana Lam. Seeds

Asian Journal of Chemistry ◽

10.14233/ajchem.2019.21763 ◽

2019 ◽

Vol 31 (5) ◽

pp. 1045-1048

Author(s):

Quang Thuong Tran ◽

Loan Thi Thanh Vu ◽

Tram Huyen Le ◽

Ly Thi Phuong Giang ◽

Toyonobu Usuki

Keyword(s):

Response Surface Methodology ◽

Experimental Design ◽

Factorial Design ◽

Response Surface ◽

Ethanol Concentration ◽

Raw Material ◽

Extraction Time ◽

Ziziphus Mauritiana ◽

Solid Ratio ◽

Extraction Parameters

The objective of this study was to evaluate the effects of extraction parameters (ethanol concentration, extraction ratio of solvent to raw material and extraction time) on the yield of spinosin from the seeds of Ziziphus mauritiana Lam. Box-Behnken factorial design was used in association with response surface methodology. The optimal extraction conditions were an ethanol concentration of 61 %, 40 (v/w) liquid-to-solid ratio, and 2.6 h extraction time with reflux. Spinosin was purified using Diaion HP20SS as an adsorbent. The maximum spinosin yield was 1.18 mg/g raw material. Present findings can be applied to future approaches for maximizing the extraction of spinosin from Z. mauritiana Lam. seeds.

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Influence of Cooking Process on Phenolic Marker Compounds of Vegetables

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.73.2.152 ◽

2003 ◽

Vol 73 (2) ◽

pp. 152-159 ◽

Cited By ~ 27

Author(s):

Andlauer ◽

Stumpf ◽

Hubert ◽

Rings ◽

Fürst

Keyword(s):

Phenolic Compounds ◽

Phenolic Acids ◽

Fruits And Vegetables ◽

Flavonoid Glycosides ◽

Plant Metabolites ◽

Secondary Plant Metabolites ◽

Beneficial Effects ◽

Cooking Process ◽

Marker Compounds ◽

Water Volumes

Phenolic compounds are secondary plant metabolites which have long been associated with flavor and color characteristics of fruits and vegetables. These phenolic compounds attract great interest due to their postulated health protecting properties. However, adequate intakes and absorption rate of phenolic compounds are necessary for these beneficial effects. Until now, little is known about alterations of phenolic compounds content by the cooking process. In the present study, the influence of different volumes of cooking water on the amount of selected phenolic marker compounds resting in the vegetables was assessed. In zucchini, rutin was quantified as a marker for flavonoid glycosides. Chlorogenic acid, representative of phenolic acids was analyzed in carrots. In beans, rutin and quercitrin, both belonging to flavonoid glycosides, were investigated. In potatoes, chlorogenic and caffeic acid were determined. The cooking of zucchini, beans and carrots with smaller amounts of water resulted in significant higher content of phenolic phytochemicals in the vegetables compared to cooking with larger water volumes. For potatoes, which showed great variations in content of phenolic acids after cooking, no significant differences in phenolic acids was observed. It can be concluded from these observations, that real intakes of phenolic compounds from cooked vegetables are lower and that the amounts consumed are therefore overestimated.

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Herbal teas as a rich source of phenolic compounds

Chemija ◽

10.6001/chemija.v29i4.3841 ◽

2018 ◽

Vol 29 (4) ◽

Cited By ~ 1

Author(s):

Ingrīda Augšpole ◽

Māra Dūma ◽

Ingmārs Cinkmanis ◽

Baiba Ozola

Keyword(s):

Phenolic Compounds ◽

High Performance ◽

Sinapic Acid ◽

Total Content ◽

Mentha Piperita ◽

Plant Metabolites ◽

Secondary Plant Metabolites ◽

Phenolics Content ◽

Herbal Infusions ◽

Calendula Officinalis L

Phenolic compounds are of a considerable interest and have received more and more attention in recent years due to their bioactive functions. These components are known as secondary plant metabolites and also possess antimicrobial, antiviral and anti-inflammatory properties. The popular Latvian herbals – Calendula (Calendula officinalis L.), Lady’s-mantle (Alchemilla vulgaris L.), Yarrow (Achillea millefolium L.), Peppermint (Mentha × piperita L.) and Bellis (Bellis perennis L.) – are widely used for herbal teas. The objective of this study was to determine individual phenolic compounds in herbal infusions using high-performance liquid chromatography. The obtained results showed significant differences (p ˂ 0.05) of the phenolics content in the analysed herbal teas. The total content of the identified 14 phenolic compounds in Yarrow tea was on the average 136.76 ± 0.8 mg 100 g–1, in Peppermint tea 304.38 ± 10.7 mg 100 g–1, in Lady’s-mantle tea 319.53 ± 12.5 mg 100 g–1, in Calendula tea 586.36 ± 17.6 mg 100 g–1, but in Bellis tea it was 802.96 ± 21.3 mg 100 g–1. The dominant phenolic compound in Peppermint, Lady’s-mantle and Yarrow teas was rutin, but chlorogenic acid in Bellis tea. Calendula tea has an abundant quantity of sinapic acid.

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