scholarly journals Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Orange By-Product

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 49
Author(s):  
María del Carmen Razola-Díaz ◽  
Eduardo Jesús Guerra-Hernández ◽  
Celia Rodríguez-Pérez ◽  
Ana María Gómez-Caravaca ◽  
Belén García-Villanova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Orange Peel ◽  
Dry Weight ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Quantitative Analyses ◽  
Ultrasound Assisted

Orange peel (OP) is the main by-product from orange juice industry. OP is a known source of bioactive compounds and is widely studied for its antioxidant, anti-inflammatory, anti-cancer, anti-rheumatic, anti-diabetic and cardioprotective activities. Thus, this research focuses on the establishments of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode; objective framed in the European SHEALTHY (non-thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables) project. For this purpose, a Box Behnken design of 27 experiments was carried out with 4 independent factors (ratio ethanol/water, time (min), amplitude (%) and pulse (%)). Quantitative analyses of total phenolic compounds (TPC) were performed by Folin-Ciocalteu method and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology. The optimal extracts were characterized by HPLC coupled to mass spectrometer detectors. The highest phenolic content and antioxidant activity was obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W) and pulse 100%. The established method allows the extraction of 30.42 mg of gallic acid equivalents/g dry weight of total phenolic compounds from OP; this value suppose an increment up to 60% higher than conventional extraction.

scholarly journals Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1120
Author(s):  
María del Carmen Razola-Diaz ◽  
Eduardo Jesús Guerra-Hernández ◽  
Celia Rodríguez-Pérez ◽  
Ana María Gómez-Caravaca ◽  
Belén García-Villanova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Phenolic Content ◽  
Orange Peel ◽  
Polar Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Quantitative Analyses ◽  
Ultrasound Assisted

Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.

scholarly journals Optimization of Ultrasound Assisted Extraction of Functional Ingredients from Stevia Rebaudiana Bertoni Leaves

2015 ◽  
Vol 29 (2) ◽  
pp. 231-237 ◽  
Author(s):  
Jana Šic Žlabur ◽  
Sandra Voća ◽  
Nadica Dobričević ◽  
Mladen Brnčić ◽  
Filip Dujmić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Extraction Procedure ◽  
Total Phenolic ◽  
Steviol Glycosides ◽  
Total Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Probe Diameter ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Abstract The aim of the present study was to reveal an effective extraction procedure for maximization of the yield of steviol glycosides and total phenolic compounds as well as antioxidant activity in stevia extracts. Ultrasound assisted extraction was compared with conventional solvent extraction. The examined solvents were water (100°C/24 h) and 70% ethanol (at 70°C for 30 min). Qualitative and quantitative analyses of steviol glycosides in the extracts obtained were performed using high performance liquid chromatography. Total phenolic compounds, flavonoids, and radical scavenging capacity by 2, 2-azino-di-3-ethylbenzothialozine- sulphonic acid) assay were also determined. The highest content of steviol glycosides, total phenolic compounds, and flavonoids in stevia extracts were obtained when ultrasound assisted extraction was used. The antioxidant activity of the extracts was correlated with the total amount of phenolic compounds. The results indicated that the examined sonication parameters represented as the probe diameter (7 and 22 mm) and treatment time (2, 4, 6, 8, and 10 min) significantly contributed to the yield of steviol glycosides, total phenolic compounds, and flavonoids. The optimum conditions for the maximum yield of steviol glycosides, total phenolic compounds, and flavonoids were as follows: extraction time 10 min, probe diameter 22 mm, and temperature 81.2°C.

scholarly journals Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Cassiano Brown da Rocha ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Ultrasound Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ultrasound Assisted

AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.

scholarly journals Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

Agronomy ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 326 ◽  
Author(s):  
María José Aliaño-González ◽  
Estrella Espada-Bellido ◽  
Marta Ferreiro-González ◽  
Ceferino Carrera ◽  
Miguel Palma ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Total Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Relative Standard ◽  
Ultrasound Assisted ◽  
Optimized Conditions

Two optimized methods for ultrasound-assisted extraction were evaluated for the extraction of two types of acai bioactive compounds: Total anthocyanins (TAs) and total phenolic compounds (TPCs). For the extraction optimization, a Box Behnken factorial design of different variables in the following intervals was used: Methanol-water (25%–75%) for solvent composition, temperatures between 10 and 70 °C, amplitude in the range between 30% and 70% of the maximum amplitude −200 W), extraction solvent pH (2–7), the ratio for sample-solvent (0.5 g:10 mL–0.5 g:20 mL), and cycle between 0.2 and 0.7 s. The extraction kinetics were studied using different periods between 5 and 30 min. TA and TPC were analyzed by UHPLC and the Folin–Ciocalteu method, respectively. Optimized conditions for TA were: 51% MeOH in water, 31 °C temperature, pH 6.38, cycle 0.7 s, 65% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Optimized conditions for the TPC were: 49% MeOH in water, 41 °C temperature, pH 6.98, cycle 0.2 s, 30% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Both methods presented a relative standard deviation below 5% in the precision study. The suitability of the methods was tested in real samples. It was confirmed that these methods are feasible for the extraction of the studied bioactive compounds from different açai matrices.

scholarly journals Ultrasound-Assisted Extraction of Total Phenolic Compounds fromInula helenium

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
Jin Wang ◽  
Yong-Ming Zhao ◽  
Ya-Ting Tian ◽  
Chun-Lin Yan ◽  
Chun-Yan Guo
Keyword(s):  
Phenolic Compounds ◽  
Ethanol Concentration ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Liquid Ratio ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasonic Time ◽  
Ultrasound Assisted ◽  
Solid Liquid

Ultrasound-assisted extraction (UAE) of phenolic compounds fromInula heleniumwas studied. Effects of ethanol concentration, ultrasonic time, solid-liquid ratio, and number of extractions were investigated. An orthogonal array was constructed to optimize UAE process. The optimized extraction conditions were as follows: ethanol concentration, 30%; solid-liquid ratio, 1 : 20; number of extractions, 2 times; extraction time, 30 min. Under the optimal conditions, the yield of total phenolic compounds and chlorogenic acid was6.13±0.58and1.32±0.17 mg/g, respectively. The results showed that high amounts of phenolic compounds can be extracted fromI. heleniumby ultrasound-assisted extraction technology.

scholarly journals Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1153
Author(s):  
Xi Chen ◽  
Xinyue Li ◽  
Xiangwei Zhu ◽  
Guozhen Wang ◽  
Kun Zhuang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Wheat Bran ◽  
Total Phenolic ◽  
Feed Water ◽  
Ultrasonic Power ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Jizi439, a newly developed black wheat breeding line, was reported to effectively regulate blood glucose, which may potentially be associated with its intrinsic high level of phenolic compounds (PCs). To maximize the PCs yield and thereby enhance their antioxidant activity, orthogonal experiments were designed in sequence for extrusion of Jizi439 black wheat bran (BWB) powder and followed by the extraction of PCs assisted with ultrasound technique. White wheat bran was used as a control. The optimum condition for extrusion was 110 °C, 25% feed water content, 140 rpm screw speed; meanwhile, 50 °C, 40 min, 35 kHz ultrasonic frequency, 300 W ultrasonic power for ultrasound-assisted extraction (UAE). Total phenolic content (TPC) as determined by Folin–Ciocalteu method was 2856.3 ± 57.7 μg gallic acid equivalents (GAE) per gram of dry weight (DW) of phenolic extract; meanwhile, antioxidant activity (AA) in terms of DPPH radical scavenging ratio was 85.5% ± 1.1% under optimized conditions, which were both significantly higher than the control. Phenolic acids except for gallic acid, as well as flavonoids, including luteolin and apigenin were increased by extrusion and ultrasound, as suggested by HPLC results. In conclusion, our study would provide a valuable reference for processing Jizi439 BWB before making or commercially utilize it into health-related food products.

scholarly journals Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz)

Agronomy ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 148 ◽  
Author(s):  
Mercedes Vázquez-Espinosa ◽  
Ana V. González de Peredo ◽  
Marta Ferreiro-González ◽  
Ceferino Carrera ◽  
Miguel Palma ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Extraction Technique ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Potential Health ◽  
Assisted Extraction ◽  
Total Anthocyanins ◽  
Aristotelia Chilensis ◽  
Ultrasound Assisted

Research interest regarding maqui (Aristotelia chilensis) has increased over the last years due to its potential health benefits as one of the most antioxidant-rich berries. Ultrasound-assisted extraction (UAE) is an advanced green, fast, and ecological extraction technique for the production of high quality extracts from natural products, so it has been proposed in this work as an ideal alternative extraction technique for obtaining extracts of high bioactivity from maqui berries. In order to determine the optimal conditions, the extraction variables (percentage of methanol, pH, temperature, ratio “sample mass/volume of solvent”, amplitude, and cycle) were analyzed by a Box-Behnken design, in conjunction with the response surface method. The statistical analysis revealed that the temperature and the percentage of methanol were the most influential variables on the extraction of the total phenolic compounds and total anthocyanins, respectively. The optimal extraction time was determined at 15 min for total phenolic compounds, while it was only 5 min for anthocyanins. The developed methods showed a high precision level with a coefficient of variation of less than 5%. Finally, the new methods were successfully applied to several real samples. Subsequently, the results were compared to those that were obtained in previous experiments by means of microwave assisted extraction (MAE). Similar extraction yields were obtained for phenolic compounds under optimized conditions. However, UAE proved to be slightly more efficient than MAE in the extraction of anthocyanins.

scholarly journals Ultrasound-Assisted Extraction Optimization of Phenolic Compounds from Citrus latifolia Waste for Chitosan Bioactive Nanoparticles Development

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3541 ◽  
Author(s):  
Nelly Medina-Torres ◽  
Hugo Espinosa-Andrews ◽  
Stéphane Trombotto ◽  
Teresa Ayora-Talavera ◽  
Jesús Patrón-Vázquez ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Chitosan Nanoparticles ◽  
Sinapic Acid ◽  
Value Added ◽  
Dry Weight ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Citrus Latifolia ◽  
Ultrasound Assisted

Bioactive Phenols-loaded chitosan nanoparticles (PL-CNps) were developed by ionic gelation from Persian lemon (Citrus latifolia) waste (PLW) and chitosan nanoparticles. Response Surface Methodology (RSM) was used to determine the optimal Ultrasound-Assisted Extraction (UAE) conditions for the total phenolic compounds (TPC) recovery from PLW (58.13 mg GAE/g dw), evaluating the ethanol concentration, extraction time, amplitude, and solid/liquid ratio. Eight compounds expressed as mg/g dry weight (dw) were identified by ultra-performance liquid chromatography coupled photo diode array (UPLC-PDA) analysis: eriocitrin (20.71 ± 0.09), diosmin (18.59 ± 0.13), hesperidin (7.30 ± 0.04), sinapic acid (3.67 ± 0.04), catechin (2.92 ± 0.05), coumaric acid (2.86 ± 0.01), neohesperidin (1.63 ± 0.00), and naringenin (0.44 ± 0.00). The PL-CNps presented size of 232.7 nm, polydispersity index of 0.182, Z potential of −3.8 mV, and encapsulation efficiency of 81.16%. The results indicated that a synergic effect between phenolic compounds from PLW and chitosan nanoparticles was observed in antioxidant and antibacterial activity, according to Limpel’s equation. Such results indicate that PLW in such bioprocesses shows excellent potential as substrates for the production of value-added compounds with a special application for the food industry.

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