Optimization Conditions for Ultrasound-Assisted Emulsification of Anthocyanins from Grape Peel Extract

2021 ◽  
Author(s):  
Jayne de Abreu Figueiredo ◽  
Laís Bruno Norcino ◽  
Eloá Lourenço do Carmo ◽  
Amanda Maria Teixeira Lago ◽  
Natália Leite Oliveira ◽  
...  
Keyword(s):  
Ultrasound Assisted ◽  
Peel Extract ◽  
Grape Peel

scholarly journals Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages

2020 ◽  
Vol 50 (4) ◽  
Author(s):  
Gilberto Rogério Zago ◽  
Franciele Maria Gottardo ◽  
Denise Bilibio ◽  
Carla Patrícia Freitas ◽  
Charise Dallazem Bertol ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Punica Granatum ◽  
Light Cycle ◽  
Thiobarbituric Acid Reactive Substances ◽  
High Concentration ◽  
Pomegranate Peel ◽  
Lipid Stability ◽  
Ultrasound Assisted ◽  
Punica Granatum L ◽  
Peel Extract

ABSTRACT: Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.

The effect of enriched yoghurt on the antioxidant activities of rats poisoned with cadmium salts

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sanam Nadirova ◽  
Yuriy Sinyavskiy ◽  
Serik Abdreshov ◽  
Yevgeniya Deripaskina ◽  
Ashat Torgautov
Keyword(s):  
Dairy Products ◽  
Cadmium Chloride ◽  
Antioxidant Defense ◽  
Antioxidant Defense System ◽  
The State ◽  
Male Rats ◽  
Defense System ◽  
Content Type ◽  
Peel Extract ◽  
Grape Peel

Purpose Evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic seeds with cadmium chloride. The purpose of this paper is evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic cadmium chloride. Design/methodology/approach The studies were carried out on 72 male rats (Wistar), divided into six groups (n = 12): control, model of cadmium intoxication and receiving the developed dairy product, enriched with appropriate biologically active supplements (rosehip, rowan and hawthorn berries syrup and grape peel extract [rich in resveratrol]). Biochemical parameters of blood, homogenates of the liver and kidneys were analyzed. Findings The intensity of lipid peroxidation processes (in the liver, kidneys and erythrocytes) decreased in the group receiving dairy products enriched with berry syrups and grape peel extract (rich in resveratrol). The activity of catalase, total antioxidant activity and superoxide dismutase increased. In the groups receiving dairy products enriched with berry syrups, the total protein level in the blood increased, compared with Group 2. The content of triglycerides and cholesterol levels in groups receiving dairy products decreased significantly compared to animals intoxicated with cadmium chloride. Originality/value The topic of cadmium’s toxic effects on human and animal health and methods for solving this problem is very relevant.

Grape Peel Extract and Resveratrol Inhibit Wrinkle Formation in Mice Model Through Activation of Nrf2/HO‐1 Signaling Pathway

2019 ◽  
Vol 84 (6) ◽  
pp. 1600-1608 ◽  
Author(s):  
Jungeun Kim ◽  
Jisun Oh ◽  
Janice N. Averilla ◽  
Hyo Jung Kim ◽  
Jae‐Sik Kim ◽  
...  
Keyword(s):  
Signaling Pathway ◽  
Mice Model ◽  
Peel Extract ◽  
Grape Peel

scholarly journals Evaluation of bioactive compounds from Sapodilla (Manilkara zapota) peel and seeds obtained by ultrasound-assisted technique

2020 ◽  
Vol 9 (8) ◽  
pp. e354985158
Author(s):  
Tracy Anne Cruz Aquino ◽  
Nayjara Carvalho Gualberto ◽  
Narendra Narain ◽  
Luciana Cristina Lins de Aquino Santana
Keyword(s):  
Bioactive Compounds ◽  
Quantitative Research ◽  
Laboratory Experiments ◽  
Seed Extract ◽  
Polyphenolic Compounds ◽  
Future Application ◽  
Ultrasound Technique ◽  
Manilkara Zapota ◽  
Ultrasound Assisted ◽  
Peel Extract

Sapodilla is an exotic fruit consumed in several countries, which generates a significant amount of waste which can be used as a source of bioactive compounds. In this context, this work aimed to extract bioactive compounds from sapodilla peel and seeds through an ultrasound-assisted technique. This work is an explanatory quantitative research based on laboratory experiments. Extraction was carried out with distilled water, methanol and ethanol at concentrations between 40% and 80%, subjected to ultrasound for 1 h. The highest levels of phenolic compounds were obtained in 40% methanol peel extract (126.0 mg GAE/100 g of residue) and in 80% methanol seed extract (65.3 mg GAE/100 g of residue). In relation to total flavonoids, the highest levels were found in 80% ethanol peel extract (90.0 mg QCE/100 g) and in 80% ethanol seed extract (33.3 mg QCE/100g). The highest antioxidant activity for these extracts was obtained by the ABTS method, around 700.0 μM Trolox/g of residue. Seven polyphenolic compounds were identified and quantified by HPLC, with gallic acid being the major compound, followed by epigallocatechin and catechin. The ultrasound technique was efficient for obtaining bioactive extracts of sapodilla residues with potential for future application as a natural source of bioactive compounds.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

Innovative Extraction Techniques for the Optimum Extraction of Phenolic Compounds from Peanut Meal and Evaluation of Their Biological Activities

2019 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Phenolic Compounds ◽  
Carcinoma Cell ◽  
Biological Activities ◽  
Peanut Meal ◽  
Ultrasound Assisted Extraction ◽  
Carcinoma Cell Lines ◽  
Assisted Extraction ◽  
Phenolic Extract ◽  
Ultrasound Assisted ◽  
Water Ratio

There is a worldwide demand for phenolic compounds (PC) because they exhibit several biological activities. This work aimed at extracting phenolic compounds from peanut meal. The methods of extraction were mainly: conventional solvent extraction (traditional methods) and ultrasound assisted extraction (recent methods) and comparing their results. Peanut meal (PM) was prepared by defatting with n-hexane, and then extracted by the two previous methods. First, the conventional solvents used were 80% methanol, ethanol, acetone, isopropanol, and distilled water. Then studied Different parameters such as meal: water ratio, also the effect of temperature and the pH on the extraction process. Second, ultrasonic assisted extractions (USAE), the parameters investigated were temperature, time and speed of sonication. Finally, all the extracts were analyzed by HPLC for their phenolic contents. Results indicated that the highest extracted PC achieved by solvents was in distilled water where 1:100, Meal: Water ratio which extracted 40 mg PC / g PM at 30& 35°C. Highest extracted PC was achieved by alkaline medium at pH 12 more than acidic and neutral medium. While (USAE) at speed 8 ultrasonication and temperature 30ᵒC, extracted 49.2mg PC /g PM. Sothe ultrasound assisted extraction exhibited great influence on the extraction of phenolic compounds from peanut meal. The ultrasonic peanut extract was examined for its antioxidant, antimicrobial and anticarcinogenic activities. The antioxidant activity of PM phenolic extract prepared by ultrasonic technique, was measured by, β-carotene, and DPPH methods, and reducing antioxidant power. Results revealed values: 84.57, 57.72 and 5960 respectively. The PM extract showed different levels of antimicrobial activity against the pathogenic bacteria used. As for the anticarcinogenic effect PM phenolic extract most effective on inhibiting colon carcinoma and lung carcinoma cell lines with IC50 = 20.7 and 20.8 µ/ml., respectively. This was followed by intestinal carcinoma and liver carcinoma cell lines with IC50= 39.6 and 40.2µ/ml.

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