Extract of Trema Orientalis (L.) Stem Bark: A Potential Source of Environmentally Friendly Tanning Agent for Leather Industry

2022 ◽  
Vol 117 (1) ◽  
Author(s):  
Murshid Jaman Chowdury ◽  
Md. Abdur Razzaq ◽  
Md. Imran Biswas ◽  
Ariful Hai Quadery ◽  
Md. Tushar Uddin
Keyword(s):  
Water Extract ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Elevated Concentration ◽  
Tannin Content ◽  
Chemical Additives ◽  
Water Solvent ◽  
Trema Orientalis ◽  
Vegetable Tanning

Researchers around the world are in continuous endeavor to develop environment friendly tanning agent due to adverse effect of conventionally used chromium during leather tanning. Recent trend of tanning is thus heading to chrome-free and greener chemical processing options. Vegetable tanning is an exoteric leather processing technique because of their lower pollution load on the environment. Considering the inadequacy and high costing for the commercialized tannins, development of alternative tannins from locally available plants and their characterizations are important. In this research, the stem barks of Trema Orientalis (L.) were extracted at different temperatures employing water solvent with or without additives (sodium hydroxide or sodium sulphite) to attain phenolic-rich extractives. To ascertain appropriateness as a vegetable tanning agent, the obtained extracts were thereafter characterized in respect to yield, total phenolic content, tannin content and molecular structure. The extraction yield for all extracts improves and the quality remains nearly unchanged with temperature rising. The elevated concentration of chemical additives enhances the extraction yield but lessens the quality of extracts. In terms of extraction yield and the quality of extracts the best condition for extraction was discerned at 80°C with water solvent. This water extract has a decent extent of phenolic and tannin content of 266.13 mg Gallic acid equivalent/ gm of dry extract and 30.12 % respectively. The final extract exhibits excellent leather retanning tendency comparable to the commercial quebracho tannins.

scholarly journals The Effects of Tanning with Kepok Banana (Musa Paradisiaca L) Bunch on the Physical Quality of Rabbit Skin

2019 ◽  
Vol 8 (4) ◽  
pp. 12564-12567 ◽  
Keyword(s):  
Tensile Strength ◽  
Environmentally Friendly ◽  
National Standard ◽  
Tannin Content ◽  
Rabbit Skin ◽  
Physical Quality ◽  
Musa Paradisiaca ◽  
Tanning Process ◽  
Vegetable Tanning

Vegetable tanning is leather tanning using tanning agents derived from plants. Utilization of mimosa (as a source of tannins from Acacia wood) for tanning materials has various weaknesses in terms of influence on the environment. Kepok banana (Musa paradisiaca L.) bunch is one of the abundant banana waste and not yet utilized. Banana bunches contain 2-5% tannins so they have the potential to be used as tanning agent. Although the tannin content is not high, it is still possible to be used as tanning agent for small-sized skin, such as rabbit skin. This study aimed to determine the physical quality of rabbit skin that wastanned with banana bunches. The results showed that Kepok banana bunches can be used as a good tanning material that is environmentally friendly. The use of Kepok banana (Musa paradisiaca L.) bunch as tanning material had a significant effect (P <0.05) on physical quality of rabbit skin. With 25% Kepok banana (Musa pardisiaca L.) bunch as tanning agent, the tanning process could produce leather sheets that met Indonesian National Standard (SNI) no 06-0237-1989 with 1.17 mm of thickness, 4.7 mm of softness, 12.02 kg/cm of tear strength, 239.55 kg/cm2 of tensile strength, and 174.12% of elongation.

scholarly journals The Effect of Water Extract of Brown Seaweed on the Characteristic of Jelly Candy as a Functional Food

2019 ◽  
Author(s):  
anni faridah
Keyword(s):  
Antioxidant Activity ◽  
Food Processing ◽  
Functional Food ◽  
Brown Seaweed ◽  
Water Extract ◽  
Seaweed Extract ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Sulphated Polysaccharides

Brown seaweed known as one of the source of the hydrocolloid (alginate) that is useful as thickener in food processing. Moreover, it also contains many beneficial compounds such as sulphated polysaccharides, phlorotannins, peptides, natural pigments, polyphenols, vitaminswhich can be developed as antioxidant, anticervix-tumor, hepatoprotector, and anti-diabetes. The use of wild brown seaweed which obtained from the coast of Nirwana in West Sumatera as an additive ingredient for jelly candy as a functional food was studied. Water extract of brown seaweed was added with various concentrations as much as 5%, 10%, and 15%. Sensory analysis was conducted for evaluating the product acceptance. Total phenolic compounds, antioxidant activity, the content in carbohydrate, fat, protein, ash, moisture were measure for determined the quality of most acceptable jelly candy. The most acceptable jelly candy was the product with 15 % addition of brown seaweed extract. The addition of brown seaweed extract improved the functionality of candy jelly that indicated by increasing of total phenolic compound, antioxidant activity, the content of carbohydrate, fat, protein and ash. The utilization of wild brown seaweed at the coast of Nirwana in West Sumatera is promising in developing of diversity functional food such as jelly candy and others product.

scholarly journals Evaluation of physicochemical properties of anthocyanin extracts and powders from purple sweet potato (Ipomoea batatas L.)

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2020-2029
Author(s):  
T. Ekaputra ◽  
R. Pramitasari
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Water Extract ◽  
Egg White ◽  
Acid Water ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Water Solvent ◽  
Purple Sweet Potato

Purple sweet potato (Ipomoea batatas L.) is one of the food commodities that contain anthocyanin. This research aimed to evaluate the physicochemical properties of anthocyanin extracts and powders from purple sweet potato. Purple sweet potato anthocyanin was extracted using a water solvent with the addition of citric acid in different concentrations (0, 2, 4, and 6 g/100 mL). Ethanol solvent was used as a control. Foam mat drying was performed using variations of egg white composition (10 and 20 mg/100 mL). The result showed that extraction using a water solvent with 2 g/100 mL of citric acid was the most effective condition to obtain the highest total anthocyanin content (p < 0.05). However, its total phenolic, flavonoid, and antioxidant activity were lower compared to others. Total anthocyanin content of foam mat dried purple sweet potato powder made from the citric acid-water extract was significantly higher than the powder made from the citric acid-ethanol extract (p < 0.05). There was no effect in the total phenolic, flavonoid, viscosity, and yellowish-red color of the powder obtained from citric acid-water extract as the increase of egg white concentration. The use of 20 g/100 mL egg white in both powders produced from citric acid-water and ethanol extracts resulted in higher total anthocyanins and solubilities than powders using 10 g/100 mL egg white. The color of the powder obtained from citric acid-water extract had a lower brightness level and higher yellowish-red color intensity compared to the powder made from citric acidethanol extract.

scholarly journals Perbandingan Aktivitas Antioksidan Dari Tongkol Jagung (Zea mays L.) Segar dan Kering Dengan Metode Refluks

Jurnal MIPA ◽  
2014 ◽  
Vol 3 (2) ◽  
pp. 92
Author(s):  
Ryan Vanly Saryana ◽  
Edi Suryanto ◽  
Meiske S. Sangi
Keyword(s):  
Condensed Tannins ◽  
Zea Mays L ◽  
Water Extract ◽  
Free Radical Scavengers ◽  
Total Phenolic ◽  
Corn Cob ◽  
Corn Cobs ◽  
Water Solvent ◽  
Solvent Analysis

Tujuan pada penelitian ini adalah menentukan potensi antioksidan ekstrak air dari tongkol jagung. Tongkol jagung yang sudah dikering anginkan digiling sedangkan yang segar hanya dicincincang hingga halus kemudian diekstraksi menggunakan metode refluks selama 0, 1, 2, 3 dan 4 jam menggunakan pelarut akuades. Analisis kandungan total fenolik, flavonoid dan tanin terkondensasi menggunakan spektrofotometer UV-Vis. Untuk penentuan penangkal radikal bebas menggunakan metode 1.1-diphenyl-2.-picrylhydrazyl (DPPH). Hasil dari penelitian ini menunjukkan bahwa tongkol jagung kering memiliki kandungan total senyawa fenolik, flavonoid dan DPPH  terbaik dengan pemanasan selama 4 jam. Akan tetapi total tanin terkondensasi terbaik terdapat pada tongkol jagung segar dengan pemanasan selama 4 jam.The purpose of this study was to determine the antioxidant potential of water extract of corn cobs. Corn cobs wind dried milled while fresh only chopped until smooth then extracted using the reflux method for 0, 1, 2, 3 and 4 hours using distilled water solvent. Analysis of total phenolic content, flavonoids and condensed tannins using UV-Vis spectrophotometer. For the determination of free-radical scavengers using the method of 1.1-diphenyl-2-picrylhydrazyl (DPPH). The results of this study indicate that the dried corn cobs have the best content of total phenolic compounds, flavonoids and DPPH by heating for 4 hours. But, the total condensed tannins are best fresh on corn cob with heating for 4 hours.

scholarly journals Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Milene Vala ◽  
Ana Augusto ◽  
André Horta ◽  
Susana Mendes ◽  
Maria M. Gil
Keyword(s):  
Fucus Vesiculosus ◽  
Extraction Yield ◽  
Chemical Additives ◽  
Seaweed Extracts ◽  
Preservation Technology ◽  
Thunnus Obesus ◽  
Previously Treated ◽  
Pre Treatment ◽  
The Stability

Nowadays, consumers demand high quality food products with an extended shelf-life without chemical additives. Edible coatings (EC) containing natural compounds are a promising preservation technology for raw seafood without compromising fresh-like appeal and nutritional content.The aim of this work was to evaluate the effect of Thunnus obesus skin gelatin-based EC containing Codium spp. or Fucus vesiculosus extracts on raw tuna preservation. Three gelatin-based EC (gelatin (5 %) + glycerol (25 %); gelatin (5 %) + Codium spp. (1 %) + glycerol (25 %); gelatin (5 %) + Fucus vesiculosus (1 %) + glycerol (25 %)) were applied directly on the surface of tuna fillets. Functional properties of gelatin and gelatin-based EC containing seaweed extracts were also studied. The gelatin was extracted by an acid-swelling process in the presence/absence of pepsin, followed by subsequent heating/refrigeration, after a pre-treatment with NaOH. The type of acid, temperature and concentration of NaOH greatly influence the process yield. The higher extraction yield was achieved using acetic acid in the presence of pepsin by subsequent refrigeration, especially when skins were previously treated with NaOH (0.2 M). Tuna quality was assessed over 12 days of storage at 4 ± 1 °C in terms of chemical and microbial indices. Results showed that tuna skin gelatin-based EC avoids tuna deterioration. Microbial growth, assessed by total viable counts, and total volatile basic nitrogen were maintained below the maximum limits recommended, contrarily to the control. Additionally, the use of EC increased the stability of red colour during storage. 

scholarly journals TOTAL PHENOLIC, FLAVONOID, TANNIN CONTENTS, AND ANTIOXIDANT ACTIVITY OF ORGANIC EXTRACTS OF VEGETATIVE AND FLOWERING STAGES OF MECARDONIA PROCUMBENS (MILL.) SWALL.

2021 ◽  
pp. 84-86
Author(s):  
CHAITRA B NEGLUR ◽  
ASHWINI M GAJAKOSH
Keyword(s):  
Methanol Extract ◽  
Dry Weight ◽  
Antioxidant Property ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Tannin Content ◽  
Flowering Stage ◽  
Organic Extracts ◽  
Total Antioxidant

Objective: The objective of the study is to assess the total amount of phenols, flavonoid, and tannin content along with its antioxidant property of two physiological different stages such as vegetative and flowering in Mecardonia procumbens (Mill.) Swall. Methods: subsequent extraction s done by socklet apparatus with solvents of increasing polarity: hexane, acetone, methanol, and to estimated for the biological metabolites. Results: Stage of the plant significantly affected the quality of the phenols, flavonoids, and tannins. The highest amount of phenol (86.25±1.03 Gallic acid equivalents per gram of dry weight [GAE/g DW]) was reported in acetone extract in flowering sage similar result was with the flavanoid W(14.25±0.52 GAE/g DW). Whereas tannins were high in methanol extract of the flowering stage (49.52±1.02 mg catechin/g DW). The best scavenging activity was found in the flowering stage of acetone extract (3.5±0.06 μg/mL) and total antioxidant property was also in flowering stage of methanol extract (97.48 mg GAE/g DW) the M. procumbens. Conclusion: Extracts of acetone and methanol were more effective and could be used as preservatives in food or pharmaceuticals.

Microwave Pretreatment of Vegetable Materials to Increase the Extraction Yield of Natural Products

2018 ◽  
Vol 69 (8) ◽  
pp. 1976-1979
Author(s):  
Ioana Asofiei ◽  
Ioan Calinescu ◽  
Adina Ionuta Gavrila ◽  
Daniel Ighigeanu ◽  
Diana Martin
Keyword(s):  
Natural Products ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Microwave Pretreatment ◽  
Pretreatment Time ◽  
Conventional Extraction

It was designed and built a laboratory experimental installation (LEI) for the microwave pretreatment of vegetable materials. To study the influence of microwave pretreatment on the total phenolic content (TPC), a conventional extraction of polyphenols from treated and untreated fresh sea buckthorn leaves was performed. For short extraction times, the amount of phenolic compounds was higher for the extracts obtained from treated leaves, but a long pretreatment time (28 s) led to a decrease in TPC. The qualitative analysis showed that the chemical composition is not affected by the microwave pretreatment.

scholarly journals Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 300
Author(s):  
Jhih-Ying Ciou ◽  
Hsin-Chun Chen ◽  
Chih-Wei Chen ◽  
Kai-Min Yang
Keyword(s):  
Oxidative Stability ◽  
Principal Component ◽  
Tocopherol Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Natural Logarithm ◽  
Phytosterol Content ◽  
Rancimat Method ◽  
Nutritional Benefits

The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120 °C, 140 °C, and 160 °C, while those roasting temperatures had no effect on the fatty acid profile and γ–tocopherol content of peanut oils. Roasting promotes the quality of peanut oil aroma via the Maillard reaction, particularly when it is derived from N–heterocyclic compounds (such as pyrazine and pyrrole). The oxidative stability of peanut oils was investigated using the Rancimat method, and the results show that there is a linear relationship between roasting and natural logarithm of the induction period (R2: 0.959~0.998). This was determined based on the Arrhenius equation, which indicated the activation energy (Ea) was in the range of 82.08~108.61 kJ/mol. In principal component analysis (PCA) analysis, the antioxidant stability of the increase levels of phenols released in the peanut oils was found to rise with the increment of roasting temperatures. The data obtained in this study should be confirmed as the nutritional benefits of peanut oils that will be most appealing to consumers.

scholarly journals Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 931
Author(s):  
Cristina Reche ◽  
Carmen Rosselló ◽  
Mónica M. Umaña ◽  
Valeria Eim ◽  
Susana Simal
Keyword(s):  
Power Density ◽  
Bioactive Compounds ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Model Parameters ◽  
Ultrasound Assisted Extraction ◽  
Yield Curves ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Ultrasound Power

Valorization of an artichoke by-product, rich in bioactive compounds, by ultrasound-assisted extraction, is proposed. The extraction yield curves of total phenolic content (TPC) and chlorogenic acid content (CAC) in 20% ethanol (v/v) with agitation (100 rpm) and ultrasound (200 and 335 W/L) were determined at 25, 40, and 60 °C. A mathematical model considering simultaneous diffusion and convection is proposed to simulate the extraction curves and to quantify both temperature and ultrasound power density effects in terms of the model parameters variation. The effective diffusion coefficient exhibited temperature dependence (72% increase for TPC from 25 °C to 60 °C), whereas the external mass transfer coefficient and the equilibrium extraction yield depended on both temperature (72% and 90% increases for TPC from 25 to 60 °C) and ultrasound power density (26 and 51% increases for TPC from 0 (agitation) to 335 W/L). The model allowed the accurate curves simulation, the average mean relative error being 5.3 ± 2.6%. Thus, the need of considering two resistances in series to satisfactorily simulate the extraction yield curves could be related to the diffusion of the bioactive compound from inside the vegetable cells toward the intercellular volume and from there, to the liquid phase.

scholarly journals Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1095
Author(s):  
Ke Jiang ◽  
Yong Kuang ◽  
Liying Feng ◽  
Yuhao Liu ◽  
Shu Wang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Molecular Hydrogen ◽  
Practical Significance ◽  
Total Phenolic ◽  
Guaiacol Peroxidase ◽  
Storage Quality ◽  
Decay Index ◽  
Chinese Chive ◽  
Dpph Scavenging

Chinese chive usually becomes decayed after a short storage time, which was closely observed with the redox imbalance. To cope with this practical problem, in this report, molecular hydrogen (H2) was used to evaluate its influence in maintaining storage quality of Chinese chive, and the changes in antioxidant capacity were also analyzed. Chives were treated with 1%, 2%, or 3% H2, and with air as the control, and then were stored at 4 ± 1 °C. We observed that, compared with other treatment groups, the application of 3% H2 could significantly prolong the shelf life of Chinese chive, which was also confirmed by the obvious mitigation of decreased decay index, the loss ratio of weight, and the reduction in soluble protein content. Meanwhile, the decreasing tendency in total phenolic, flavonoid, and vitamin C contents was obviously impaired or slowed down by H2. Results of antioxidant capacity revealed that the accumulation of reactive oxygen species (ROS) and hydrogen peroxide (H2O2) was differentially alleviated, which positively matched with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the improved activities of antioxidant enzymes, including superoxide dismutase (SOD), guaiacol peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Above results clearly suggest that postharvest molecular hydrogen application might be a potential useful approach to improve the storage quality of Chinese chive, which is partially achieved through the alleviation of oxidative damage happening during the storage periods. These findings also provide potential theoretical and practical significance for transportation and consumption of perishable vegetables.

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