scholarly journals A novel method to extract juglone from Juglans mandshurica waste branches using a water-in-oil microemulsion

Author(s):  
Chunying Li ◽  
Xianming Meng ◽  
Mengfei Tian ◽  
Shen Li ◽  
Yao Tian ◽  
...  

Abstract Pruning of Juglans mandshurica produces a lot of waste branches which are potentially rich source of juglone. However, they are usually discarded as waste. Given that, the water-in-oil microemulsion was proposed, aiming at developing a novel and efficient microemulsion-based microwave-assisted extraction(MBMAE)method. By which juglone in the Juglans mandshurica waste branches could be obtained. In our experiment, the waste branches powder was added to the MBMAE system. Under the best microemulsion system: (tween 80: n-propanol : n-hexane : water=27% : 13.5% : 4.5% : 55%), the PH of the microemulsion solution of 5.6, microemulsion - Juglans mandshurica branches powder of 20:1 (mL/g), operating temperature of 40°C and operating time of 63 s, operating power of 400 W, the juglone yield was 4.58 mg/g. The results were that the extraction yield applying the MBMAE method were 1.86-fold and 6.65-fold that of microwave-assisted extraction applying ethanol (Ethanol-MAE) and heat reflux extraction by ethanol (Ethanol-HRE), respectively. Obviously, the MBMAE method could be used as an alternative to traditional extraction methods to extract juglone.Statement of Novelty A large number of waste branches from Juglans mandshurica pruning are often discarded as waste. Based on the concept of green development, this work proposes for the first time the extraction and utilization of juglone from the waste branches of Juglans mandshurica. However, a certain problem such as low efficiency, high cost, and complicated operation is existing in traditional extraction method for juglone. Consequently, a special microemulsion system for juglone was established for the first time, and on this basis, the application of MBMAE method to the extraction of juglone was also proposed for the first time. It provides data support for the extraction of juglone from other materials or plants.

2010 ◽  
Vol 30 (5) ◽  
pp. 567-568
Author(s):  
Xiao-li LI ◽  
Ming-yuan ZHANG ◽  
Wei-quan ZHAO ◽  
Man Li ◽  
Hai-ying TENG ◽  
...  

2015 ◽  
Vol 11 (3) ◽  
pp. 142-145 ◽  
Author(s):  
Simone Carradori ◽  
Luisa Mannina ◽  
Federica De Cosmi ◽  
Tamara Beccarini ◽  
Daniela Secci ◽  
...  

2021 ◽  
Vol 11 (1) ◽  
pp. 430
Author(s):  
Hassan Hadi Mehdi Al Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Naoufal Lakhssassi ◽  
Anubhav Pratap-Singh

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.


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