scholarly journals Recovery of bioactive compounds from red onion skins using conventional solvent extraction and microwave assisted extraction

2020 ◽  
Vol 44 (2) ◽  
pp. 104-126
Author(s):  
Florina Stoica ◽  
Gabriela Râpeanu ◽  
Oana Viorela Nistor ◽  
Elena Enachi ◽  
Nicoleta Stănciuc ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Bioactive Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Conventional Solvent Extraction

Focused Microwave-Assisted Extraction Versus Conventional Solvent Extraction of Glycyrrhizic Acid from Licorice Root

2012 ◽  
Vol 550-553 ◽  
pp. 1659-1665
Author(s):  
Chen Sun ◽  
Guang Yu Liu ◽  
Pei Xia Zhao
Keyword(s):  
Solvent Extraction ◽  
High Performance ◽  
Glycyrrhizic Acid ◽  
Licorice Root ◽  
Scanning Electron Micrographs ◽  
Microwave Assisted Extraction ◽  
Acid Yield ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Conventional Solvent Extraction

Conventional solvent extraction and microwave-assisted techniques were used to extract glycyrrhizic acid (GA) from licorice root, using different solvents including polar and non-polar solvents. For both extraction techniques, higher glycyrrhizic acid yields were consistently obtained with water than with other solvents from the same samples. Solubility of glycyrrhizic acid or salts in water is the major cause of this observation. For microwave assisted extraction (MAE) with water, glycyrrhizic acid yield increased to 3.10% in 7min. Similar observations were made with conventional solvent extraction, glycyrrhizic acid yield was raised to 3.12% in 90min. The extracts were analyzed by high-performance liquid chromatography equipped with an ultraviolet detector. The kinetic studies were supplemented by scanning electron micrographs (SEM), and a mechanism based on the mass transfer between the solvents and matrix had been proposed to account for the acceleration extraction made with MAE.

scholarly journals Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction

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
Keyword(s):  
Ethyl Acetate ◽  
Aspergillus Flavus ◽  
Bioactive Compounds ◽  
Ethylenediaminetetraacetic Acid ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

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.

Optimisation of microwave‐assisted extraction and functional elucidation of bioactive compounds from Cola nitida pod

2021 ◽  
Author(s):  
Olusegun Abayomi Olalere ◽  
Chee‐Yuen Gan ◽  
Olumide Esan Akintomiwa ◽  
Oladayo Adeyi ◽  
Abiola Adeyi
Keyword(s):  
Bioactive Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Cola Nitida

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.

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