Effect of blanching, acid type, and temperature on the extraction of anthocyanin
from Tibouchina semidecandra flower

Extraction is the most common way to obtain anthocyanins from their natural matrices. During the extraction, the anthocyanin may degrade due to the heat and acidic solvent. The objectives of this research were to determine the best acidic aqueous solution and temperature to extract anthocyanin from Tibouchina semidecandra flower and to decide if the blanching process has a significant effect on the extracted anthocyanin. The T. semidecandra petals were separated into two groups: steam blanched for 6 mins and without blanching. Both were dried for 24 hrs at 45°C and powdered. The extract was prepared by macerating the powdered petal into pH 3 aqueous solutions made of three different acids (citric, malic, and hydrochloric acid, respectively) in a water bath shaker at various temperatures (30, 45, 60, and 75°C) for an hour. The extracts were then filtered, centrifuged, and analysed for their colour intensity, browning index, monomeric anthocyanin, polymeric anthocyanin, and total phenolic content. The best method to obtain the highest colour intensity, monomeric anthocyanin, total phenolic content, and lowest browning index was using steam-blanched dried petal, citric or malic acid as solvent and extraction temperature at 60°C. The total monomeric anthocyanin and phenolic content of the extract was 3.63±0.35 mg/g dried petal and 74.47±11.47 mg/g dried petal, respectively.

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Polyphenols in Coreopsis tinctoria Nutt. fruits and the plant extracts antioxidant capacity evaluation

Open Chemistry ◽

10.2478/s11532-014-0539-x ◽

2014 ◽

Vol 12 (8) ◽

pp. 858-867 ◽

Cited By ~ 19

Author(s):

Christina Zălaru ◽

Claudia Crişan ◽

Ioan Călinescu ◽

Zenovia Moldovan ◽

Isabela Ţârcomnicu ◽

...

Keyword(s):

Antioxidant Capacity ◽

Plant Extracts ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ethanolic Extract ◽

Optimum Operating ◽

Total Phenolic ◽

Extraction Temperature ◽

Ultrasound Assisted Extraction ◽

Coreopsis Tinctoria

AbstractThe aim of this research was to investigate the chemical composition of Coreopsis tinctoria Nutt. fruits extract, to highlight the potential of ultrasound assisted extraction in the fast preparation of extracts rich in polyphenols using different solvents (55%, 78% and 96% hydrous ethanol) and to evaluate the antioxidant potential of formulated extracts. LC-MS/MS was used to characterize the ethanolic extract from Coreopsis tinctoria Nutt. dried fruits. The extract contains different flavonoids (marein, flavanomarein, quercetagetin-7-O-glucoside, okanin aurone, leptosidin, luteolin, apigenin) and phenolic acids (chlorogenic acid, caffeic acid). Several parameters that could affect extraction efficiency were evaluated. Finally, this study focused on determination of plant extracts total phenolic content and their antioxidant capacity. The experimental results allowed the selection of the optimum operating parameters leading to the highest total polyphenolic content, expressed as gallic acid equivalents, and avoiding the degradation of phenolic compounds (ethanol 55%; extraction temperature 323.15 K, extraction time 30 min, liquid/solid ratio 20/1). A good relationship between total phenolic content and antioxidant capacity was obtained.

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Total phenolic content and antioxidant activity of sesame cake aqueous extracts

The Journal of Agriculture and Development ◽

10.52997/jad.10.06.2018 ◽

2018 ◽

Vol 17 (06) ◽

pp. 77-84

Author(s):

Tuyen C. Kha

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Extraction Yield ◽

Major Influence ◽

Total Phenolic ◽

Extraction Temperature ◽

Aqueous Extracts ◽

Sesame Cake

The objective of this study was to investigate the efficiency of phenolic extraction and antioxidant activity from sesame cake using water extraction method and to evaluate the possibility of employing microwave irradiation to improve the extraction yield. The result showed that extraction temperature had major influence on total phenolic content and antioxidant activities of the extracts, whereas extraction time was found to be insignificant. The optimum extraction condition recommended were 90oC for 30 min in this research. Furthermore, microwave pre-treatment at 120 s could have significantly positive influence on the overall extraction yield, especially the total phenolics and antioxidants based on FRAP assay. Therefore, the obtained results suggest that sesame aqueous extracts could be a source of antioxidants with more feasible applications in food as well as other industries.

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Effects of Extraction Conditions on Total Phenolic Content and Total Flavonoid Content of Roselle (Hibiscus sabdariffa L.) Extracts

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.814.469 ◽

2019 ◽

Vol 814 ◽

pp. 469-474

Author(s):

Nguyen Quoc Duy ◽

Mai Le Thanh Binh ◽

Ma Thuan ◽

Ngo Thi Thanh Van ◽

Tri Duc Lam ◽

...

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Total Flavonoid ◽

Extraction Time ◽

Total Phenolic ◽

Solvent Ratio ◽

Extraction Temperature ◽

Total Flavonoid Content ◽

Flavonoid Content ◽

Time Duration

The objective of this study was to determine the optimal value of factors affecting the extraction of compounds such as, polyphenols, flavonoids of Roselle. The investigated factors included extraction temperatures (30, 40, 50, 60, 70 and 80°C), extraction time (30, 60, 90, 120 and 150 minutes) and solid to solvent ratio (1:5, 1:10, 1:20, 1:40 and 1:50 g/mL). The efficiency of extraction was evaluated based on total phenolic content (TPC) and total flavonoid content (TFC). The results showed that temperature range of 60–80°C was the appropriate temperature for TFC while extraction temperature over 60°C was suitable for achieving highest TPC. Considering the effect of extraction time, duration of 90–150 minutes facilitated the extraction of both phenolics and flavonoids. Moreover, the solid to solvent 1:20 was chosen for extraction process based on the balance of antioxidant contents and their yield.

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Determining the antioxidant compounds of beer

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/74/1657 ◽

2018 ◽

pp. 5-10 ◽

Cited By ~ 1

Author(s):

Loránd Alexa ◽

Andrea Kántor ◽

Béla Kovács ◽

Nikolett Czipa

Keyword(s):

Statistical Analysis ◽

Phenolic Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Flavonoid Content ◽

Colour Intensity

The increasing consumption of beer indicates the necessity of the thorough analysis of its composition. In this study, the total phenolic content, flavonoid content and colour intensity of 24 beer samples have been determined. The samples contained pale barley, dark barley, pale wheat and dark wheat beers. The aim of the study was to determine the amount of the antioxidant compounds in beer, as well as to find correlation between different beer types and the above mentioned parameters. Dark barley samples contained phenolic compounds in the highest concentrations, and it can also be concluded that dark beers contain phenolic compounds and flavonoids in higher concentrations than pale beers in the case of barley and wheat samples. According to the performed statistical analysis, these beer types cannot be differentiated based on the analysed parameters. The highest percentage of correctly classified samples could be observed in case of dark barley samples, but this value has only been 75%, and the total result of correctly classified cases was only 41.7%. The analysis of more samples and parameters is required to carry out a successful differentiation.

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Analysis of Antioxidant Activity and Total Phenolic Content in Garcinia mangostana Using Response Surface Methodology

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1113.217 ◽

2015 ◽

Vol 1113 ◽

pp. 217-222

Author(s):

Ummi Kalthum Ibrahim ◽

Amira Sofea Mahamad Husin ◽

Ruzitah Mohd Salleh

Keyword(s):

Antioxidant Activity ◽

Response Surface ◽

Total Phenolic Content ◽

Phenolic Content ◽

Radical Scavenging ◽

Extraction Time ◽

Total Phenolic ◽

Extraction Temperature ◽

Garcinia Mangostana ◽

Different Parts

This study investigates the antioxidant activity and total phenolic content on different parts of Garcinia mangostana which are pericarp, leaf, fruit, and seed. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was used to determine the antioxidant activity and the total phenolic content was determined by Folin-Ciocalteu method. Response surface method (RSM) was used to determine the effect of the two extraction variables: extraction time (30-120 minutes) and extraction temperature (30-50°C) on yield of total phenolic content and antioxidant activity of different parts of Garcinia mangostana. The significant factors on each experimental design response were identified from the analysis of variance (ANOVA). The best condition for total phenolic content of different parts of Garcinia mangostana was chosen based on the desirability obtained by using extraction temperature of 30°C and extraction time of 60.09 minutes, which resulted in 0.0274 mg GAE/g of total phenolic content in pericarp, 0.2501 mg GAE/g of total phenolic content in leaf, 0.0202 mg GAE/g of total phenolic content in fruit, and 0.0198 mg GAE/g of total phenolic content in seed of Garcinia mangostana. Under this conditions, it was found that the antioxidant activity of pericarp, leaf, fruit, and seed of Garcinia mangostana were 89.45%, 86.58%, 93.33%, and 78.80% of radical scavenging activity, respectively.

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Total Phenolic Content and Antioxidant Activity of Local Fruit Wastes in Malaysia

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1113.471 ◽

2015 ◽

Vol 1113 ◽

pp. 471-476

Author(s):

Ummi Kalthum Ibrahim ◽

Muhammad Ihsan Sobri Yusof ◽

Khairul Anuar Ahmad Zamil ◽

Nadia Kamarrudin ◽

Siti Noor Suzila Maqsood-Ul-Haque ◽

...

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Properties ◽

Extraction Time ◽

Total Phenolic ◽

Extraction Temperature ◽

Frap Assay ◽

Antioxidant Power ◽

Fruit Wastes

The purpose of this study is to investigate the antioxidant properties and total phenolic content in local fruit wastes. Watermelon rinds, mango and banana peels were selected in the experiment. Two parameters involved were the extraction time and temperature. All samples had undergone drying process in an oven at 40°C for 24 hours before being extracted with 80%, v/v methanol on a hot plate together with magnetic stirrer. The extraction time was ranged from 20 to 40 minutes and the extraction temperature was from 30 to 60°C. Ferric Reducing Antioxidant Power (FRAP) assay and Folin-Ciocalteu reagent were used for antioxidant analysis and phenolic content determination, respectively. UV-Vis spectrophotometer was used to detect the antioxidant activity at 593 nm and 765 nm for phenolic content. Response Surface Method was used to find the best extraction condition. The best extraction conditions were found at extraction temperature and time of 58.93°C and 37.86 minutes, respectively.

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Effect of Extraction Conditions on Total Polyphenol and Flavonoid Content of Sugar Apple Seeds (Annona squamosa L.)

Asian Journal of Chemistry ◽

10.14233/ajchem.2020.22265 ◽

2020 ◽

Vol 32 (7) ◽

pp. 1741-1745

Author(s):

Van Thuy Nguyen ◽

Ngoc Quy Nguyen ◽

Nguyen Van Muoi ◽

Mai Huynh Cang

Keyword(s):

Phenolic Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Flavonoid ◽

Total Phenolic ◽

Solvent Ratio ◽

Extraction Temperature ◽

Total Flavonoid Content ◽

Flavonoid Content ◽

Apple Seeds

The objective of this study was to determine the optimal value of factors affecting the extraction of phenolic compounds from sugar apple seeds. The effects of solvent nature (ethanol, methanol and water), solvent concentration (40, 60,80 and 100%), solid-to-solvent ratio (2.5/100, 5.0/100, 7.5/100 and 10 mg/100 mL ), extraction temperature ( 40, 50, 60 and 70 ºC ) and extraction time (60, 120, 180 and 240 min) were investigated. Total phenolic content and total flavonoid content were used for the determination of phenolic compounds of sugar apple seeds extract. Experimental results showed that all the examined parameters had statistically significant (p < 0.05) effects on phenolic compound extraction. The optimal extraction conditions were as follows: extracting solvent 80% ethanol, sample-to-solvent ratio 5 g/100 mL, extraction contact time 120 min and extraction temperature 60 ºC with values of 356.92 ± 9.27 mgGAE/100g DW, 240.03 ± 6.16 mgQE/100g DW for the total phenolic content and the total flavonoid content, respectively.

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Evaluation of Antioxidant Activity, Toxicity, and Phenolic Profile of Aqueous Extracts of Chamomile (Matricaria chamomilla L.) and Sage (Salvia officinalis L.) Prepared at Different Temperatures

Applied Sciences ◽

10.3390/app10072270 ◽

2020 ◽

Vol 10 (7) ◽

pp. 2270 ◽

Cited By ~ 4

Author(s):

Nefeli S. Sotiropoulou ◽

Stiliani F. Megremi ◽

Petros Tarantilis

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Vibrio Fischeri ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Extraction Temperature ◽

Aqueous Extracts ◽

Different Temperatures ◽

Phenolic Profiles

Chamomile and sage are common herbs that are mostly used as infusions due to their beneficial properties. The aims of this study were to determine the total phenolic content, antioxidant activity, and potential toxicity of chamomile and sage aqueous extracts prepared at three different temperatures (25, 80, 100 °C) and finally, to detect their phenolic profiles at the optimum temperature. In order to measure the total phenolic content and antioxidant capacity, Folin–Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assays were applied, respectively. The extraction temperature at 80 °C was the optimum, with maximal antioxidant activity and the highest total phenolic content for both herbs. Luminescence-based assay demonstrated that all the examined aqueous extracts possessed toxicity towards Vibrio fischeri. Microtox assay demonstrated no correlation with the other two assays, which were positively correlated. The major phenolics of chamomile were rutin trihydrate, ferulic acid, chlorogenic acid, and apigenin-7-O-glucoside; and major phenolics of sage were rosmarinic acid, salvianolic acid K, and luteolin-7-O-glucuronide, as defined by LC-MS of aqueous extracts at 80 °C. It can be concluded that the extraction of herbal aqueous extracts at 80 °C can provide significant bioactive and antioxidant compounds, but their consumption must be in moderation.

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