scholarly journals Effect of Microwave Power and Time on Total Phenolic Contents and Antioxidant Characteristics of Microwave Assisted Extracts of Watermelon Rind Powder

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Tanzeel Shahid ◽  
Ammar Ahmad Khan ◽  
Anees Ahmed Khalil ◽  
Madiha Batool ◽  
Sundus Khan ◽  
...  
Keyword(s):  
Microwave Power ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Time Intervals ◽  
Phenolic Contents ◽  
Microwave Assisted ◽  
Watermelon Rind ◽  
Assisted Extraction ◽  
Antioxidant Characteristics

Watermelon is gaining importance as a functional food due to its therapeutic effect. The therapeutic effect of watermelon has been reported and has been attributed to antioxidant constitutes.The major component in watermelon rind is citrulline that has a strong antioxidant effect which protect body from free-radical damage.Objective:This study was conducted to investigate the effect of microwave powers (150 W, 300 W & 450 W) and time intervals (1,3 & 5 minutes) on total phenolic content (TPC) and total flavonoid content (TFC) and antioxidant characteristics i.e. DPPH and ferric reducing antioxidant potential (FRAP) of microwave assisted extracts of watermelon rind powder.Methods:The extracts collected after Microwave assisted extraction (MAE) of watermelon rind wereanalyzed for their antioxidant potential through different tests including total phenolic contents (TPC), total flavonoid content (TFC), DPPH assayand FRAP.Results:Microwave assisted extraction by using ethanol as a solvent at different microwave powers and various time intervals showed that total antioxidant potential was significantly higher at low microwave power such as TPC ranges obtained at 150W for 1, 3 & 5 minutes of time intervals show ranges (159.84, 160.04 & 169.71 mg GAE/100 g). While TFC ranges at 150W for time 1, 3 & 5 minutes were (21.31, 24.15 & 42.20 mg CEQ/100g) whereas DPPH ranges at 150W for time 1, 3 & 5 minutes were (53.14, 54.87 & 68.17 % ascorbic acid inhibition) and FRAP values at 150W for time 1, 3 & 5 minutes were (201.71, 221.50 & 326.43 mg FE/100g). While high microwave power 450W can result in disruption of some antioxidants at various time intervals.Conclusions:Watermelon rind is a rich source of many antioxidants andmicrowave assisted extraction technique should be implemented in the food and nutraceutical industries and microwave assisted extracts of watermelon rind should be utilize for the development of new functional food to combat many health related problems

scholarly journals Microwave-assisted extraction of non-polar compounds from pistachio hull and characterization of extracts

2018 ◽  
Vol 69 (3) ◽  
pp. 260 ◽  
Author(s):  
H. N. Özbek ◽  
D. Koçak Yanık ◽  
S. Fadıloğlu ◽  
H. Keskin Çavdar ◽  
F. Göğüş
Keyword(s):  
Microwave Power ◽  
Polar Compounds ◽  
Good Alternative ◽  
Tocopherol Content ◽  
Extraction Time ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Solid Ratio ◽  
Microwave Assisted ◽  
Assisted Extraction

Soxhlet and microwave assisted extraction (MAE) methods were used to obtain non-polar compounds from pistachio hull. MAE parameters (liquid to solid ratio, microwave power, and extraction time) were studied to obtain maximum extraction yield. The optimal conditions were found to be liquid to solid ratio of 15:1 (v/w), microwave power of 250 W and extraction time of 12.5 min. The extraction yields were 9.81 and 9.50% for MAE and Soxhlet methods, respectively. The total phenolic content, antioxidant activity and tocopherol content of the extract obtained by MAE was found to be significantly higher than those of the Soxhlet extract (p < 0.05). The results showed that the extract contained α-tocopherols (567.65 mg/kg) and oleic acid (48.46%) as the major tocopherols and fatty acids. These findings propose that hull extracts can be considered as a good source of natural bioactive compounds and MAE can be a good alternative to the traditional Soxhlet method.

Phenolic Profile and Antioxidant Capacity of Walnut Extract as Influenced by the Extraction Method and Solvent

2017 ◽  
Vol 13 (1) ◽  
Author(s):  
Ion Trandafir ◽  
Sina Cosmulescu ◽  
Violeta Nour
Keyword(s):  
Dry Matter ◽  
Phenolic Content ◽  
Soxhlet Extraction ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Phenolic Contents ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction ◽  
Gallic Acid Equivalent

Abstract Total phenolic content, total flavonoid content, antioxidant activity and individual phenolic compounds were assessed in full fat and defatted walnut kernel. For quantification of phenolic fraction of walnut kernels, two different solvents (methanol and ethanol) and two methods of extraction (ultrasonic-assisted extraction and Soxhlet extraction) were tested. Total phenolics, flavonoid content and antioxidant capacity of alcoholic extracts varied depending on the solvent used and extraction methods. Seventeen phenolic compounds were detected and the study provides evidence on high phenolic contents and high antioxidant potential of full fat walnut kernel and defatted walnut kernel. The Soxhlet extraction is the best in terms of the amounts of total phenolic content (2,089.2 mg gallic acid equivalent/100 g dry matter), while the ultrasonic assisted extraction is a fast method but resulted in significantly lower phenolic content (667.3–1,426.8 mg gallic acid equivalent /100 g dry matter). The concentrations of phenolics (especially (+)-catechin hydrate, juglone, vanillic acid, caffeic acid, ferulic acid, sinapic acid, salicylic acid and ellagic acid) are many fold lower in ultrasonic-assisted extraction as compare to the Soxhlet method using the same extraction solvent. The results of this study provide evidence on high phenolic contents and high antioxidant potential of full fat and defatted walnut kernel.

scholarly journals Optimasi Metode Microwave-Assisted Extraction (MAE) untuk Menentukan Kadar Flavonoid Total Alga Coklat Padina australis

2020 ◽  
Vol 16 (1) ◽  
pp. 38
Author(s):  
Bina Lohita Sari ◽  
Triastinurmiatiningsih Triastinurmiatiningsih ◽  
Tri Saptari Haryani
Keyword(s):  
Microwave Power ◽  
Ethanol Concentration ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Microwave Assisted Extraction ◽  
Flavonoid Content ◽  
Extraction Condition ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Optimum Extraction

<p>Metode <em>Microwave-Assisted Extraction</em> (MAE) digunakan untuk mengekstraksi senyawa flavonoid dari simplisia alga coklat <em>Padina australis</em>. Sampel diperoleh dari Pantai Bayah, Banten Indonesia. Kondisi optimal ekstraksi ditentukan dengan <em>Response Surface Methodology </em>(RSM). Desain Box-Behnken (BBD) digunakan untuk mengevaluasi pengaruh 3 faktor dengan 3 <em>level</em> yaitu daya <em>microwave</em> (300, 450, 600 watt), konsentrasi etanol  (30, 50, 70%), dan waktu ekstraksi (7, 8 dan 9 menit) dengan 15 perlakuan yang berbeda. Hasil disain eksperimen dengan BBD menunjukkan kondisi ekstraksi optimum yaitu pada daya <em>microwave</em> 414 watt, konsentrasi etanol 50,33% dan waktu ekstraksi 7,89 menit menghasilkan kadar prediksi flavonoid sebesar nilai 0,2963%. Nilai ini mendekati nilai kadar flavonoid yang diperoleh secara eksperimental sebesar 0,2961%, pada kondisi menggunakan daya microwave sebesar 450 watt, konsentrasi etanol 50% dengan lama ekstraksi 8 menit. Berdasarkan hasil penelitian, kadar flavonoid total dapat meningkat secara signifikan dengan melakukan optimasi proses MAE menggunakan RSM.</p><p><strong>Optimization of Microwave-Assisted Extraction for Total Flavonoid Content of <em>Padina australis</em> Brown Algae. </strong><strong> </strong>Microwave-Assisted Extraction (MAE) was done to extraction flavonoid from<em> Padina australis</em> brown algae simplicial. The sample collected from Bayah coastal waters, Banten Indonesia. Optimum extraction condition was determined by the response surface methodology (RSM). The Box-Behnken design (BBD) was used to evaluate the influence of 3 factors with 3 levels extraction that is microwave power (300, 450, 600 watts), ethanol concentration (30, 50, 70%), and extraction time (7, 8 and 9 minutes) with 15 different runs. The research showed that optimum extraction condition was at 414 watts of microwave power, 50.33% ethanol concentration, and time extraction of 7.89 minutes yielded a predicted value of total flavonoid content of 0.2963%. This value approaches to the flavonoid content obtained experimentally at 0.2961% under condition of 450 watts microwave power, 50% ethanol concentration, and time extraction of 8 minutes. Based on the result, total flavonoid content can be significantly increased by optimizing the MAE process use RSM.</p>

scholarly journals Microwave Assisted Extraction of Defatted Roselle (Hibiscus sabdariffa L.) Seed at Subcritical Conditions with Statistical Analysis

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
N. I. Yusoff ◽  
C. P. Leo
Keyword(s):  
Phenolic Content ◽  
Waste Product ◽  
Total Phenolic ◽  
Hibiscus Sabdariffa ◽  
Optimal Parameters ◽  
Flavonoid Content ◽  
Solid Ratio ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Herbal Quality

Roselle seeds are the waste product of roselle processing, but they are now labeled as a polyphenol source with great herbal quality. In this work, polyphenols were extracted using ethanol-water (70% (v/v)) in a closed vessel under microwave irradiation. The main objective was to determine the optimal parameters statistically. The influence of extraction time (4–10 min), microwave power (100–300 W), and solvent/solid ratio (25–100 mL/g) was studied. The total phenolic and flavonoids content were determined using Folin-Ciocalteu and aluminum chloride methods, respectively. Without temperature control, the subcritical conditions could occur and the highest flavonoid content (14.4251 mg QE/g) was achieved at 158°C and 16.4 bar. Although the optimum MAE conditions (10 min, 300 W, and 97.7178 mL/g) resulted in the highest yield (65.0367%) and phenolic content (18.2244 mg GAE/g), low flavonoids content (6.4524 mg QE/g) was unexpectedly obtained due to degradation at 163°C.

scholarly journals Microwave-assisted extraction optimization of Sabah snake grass (Clinacanthus nutans Lindau) herbal infusion and evaluation of antioxidant and acetylcholinesterase inhibition activity in vitro

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1710-1718 ◽  
Author(s):  
N.S.M. Shafie ◽  
M.S. Latif ◽  
M.I. Ghazali ◽  
S. Abbas ◽  
F. Kormin
Keyword(s):  
Phenolic Content ◽  
Acetylcholinesterase Inhibition ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Inhibition Activity ◽  
Flavonoid Content ◽  
Time Duration ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Clinacanthus Nutans

Clinacanthus nutans is a great medicinal herb with high polyphenols content and had been used in its infusion form to treat illness. In this paper, microwave-assisted extraction of C. nutans tea infusion was investigated by using central composite design combined with response surface methodology. The influence factors of microwave power (80 - 800 W); brewing time duration (0 – 240 s) and extraction time duration (60 s – 300 s) on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH) and acetylcholinesterase inhibition activity (AChE) were investigated. The optimum extraction conditions were determined as follows: microwave power X1, 560 W; brewing duration, X2, 60 s and extraction time, X3, 240 s. Under this optimal extraction conditions, the responses were as followed: Total phenolic content (251.58±10.98 mg GAE/L); Total flavonoid content (102.21±5.16 mg RE/L); DPPH (62.22±0.03%) and acetylcholinesterase inhibition activity (AChE) of 24.77±0.12%. Results demonstrated that MAE could be used to extract bioactive constituents having antioxidant and anti-acetylcholinesterase properties that may benefit in Alzheimer’s disease.

scholarly journals Optimization of Microwave-Assisted Extraction of Total Phenolic and Total Flavonoid Contents from Fruits of Docynia indica (Wall.) Decne. Using Response Surface Methodology

Processes ◽  
2019 ◽  
Vol 7 (8) ◽  
pp. 485 ◽  
Author(s):  
Xuan Le ◽  
Manh Nguyen ◽  
Dinh Vu ◽  
Minh Pham ◽  
Quoc Pham ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Microwave Power ◽  
Ethanol Concentration ◽  
Biological Activities ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Phenolic And Flavonoid

Docynia indica (D. indica) shows various useful biological activities, such as antioxidant, anti-inflammatory, antibacterial effects, and positive benefits for human health. Such biological activities relate to the main phytochemicals of D. indica including phenolic and flavonoid. However, isolation for phenolic and flavonoid by popular methods such as hot extraction, soxhlet extraction, and ultrasonic extraction have been relatively ineffective. Therefore, in this study, microwave-assisted extraction (MAE) was used for the extraction of total phenolic and total flavonoid from D. indica. The optimization experiments were conducted based on response surface methodology (RMS) according to a central composite design with four independent variables: extraction time (min), ethanol concentration (%, v/v), microwave power (W), and pH of the solvent. Three dependent variables were total phenolic content (TPC), total flavonoid content (TFC), and yield. The optimal conditions for the extraction of phenolic and flavonoid from D. indica were: extraction time of 50 min, ethanol concentration of 65%, microwave power of 440 W, and solvent pH of 5.4. These conditions corresponded to TPC, TFC, and yield values of 33.57 ± 0.12 (mg GAE/g), 25.01 ± 0.11 (mg QE/g) and 33.44 ± 0.14 (%), respectively.

scholarly journals An Efficient Microwave Assisted Extraction of Phenolic Compounds and Antioxidant Potential of Ginkgo biloba#

2012 ◽  
Vol 7 (2) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Pushpinder Kaur ◽  
Abha Chaudhary ◽  
Bikram Singh ◽  
Gopichand
Keyword(s):  
Ginkgo Biloba ◽  
Microwave Power ◽  
Extraction Yield ◽  
Flavonoid Glycosides ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Significant Group ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Extracting Solvent

Flavonoid glycosides are a significant group of compounds found in Ginkgo biloba leaves, but the long extraction procedures in existing methods are a challenging problem. In this work, a microwave-assisted extraction (MAE) method has been developed for extracting bioactive compounds from G. biloba. Several variables were optimized, such as extracting solvent, microwave power, and extraction time that can potentially affect the extraction yield. The total phenolic content, antioxidant activity (using DPPH, ABTS and FRAP assays) and flavonoid glycosides of different extracts using RP-HPLC were assessed. The antioxidant capacity was found to be highest with MAE using 60% aq. ethanol as extracting solvent and microwave power of 120W for 20 min.

scholarly journals TWO LEVEL FACTORIAL SCREENING OF MICROWAVE-ASSISTED EXTRACTION PARAMETERS FOR THE RECOVERY OF PHENOLIC COMPOUNDS FROM VERNONIA CINEREA LEAF

2019 ◽  
Vol 5 (1) ◽  
pp. 16-28
Author(s):  
Oluwaseun Ruth Alara ◽  
Nour Hamid Abdurahman ◽  
John Adewole Alara
Keyword(s):  
Phenolic Compounds ◽  
Microwave Power ◽  
Ethanol Concentration ◽  
Irradiation Time ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Vernonia Cinerea ◽  
Phenolics Compounds

Vernonia cinerea is one of the medicinal plants with several potentials for treating different ailments. In the present study, Microwave-assisted extraction (MAE) was employed in extracting phenolics compounds from this plant. However, different factors that affect this extraction method in the recovery of phenolics compounds abound, these factors need to be screened to determine actual contributing factor in order to minimize cost. Irradiation time (1-5 min), ethanol concentration (20-60% v/v), microwave power (40-80 W), extraction temperature (40-80 oC), and feed/solvent (1:10 - 1:18 g/mL) have been screened using two-factorial design for the recoveries of phenolic compounds from V. cinerea leaves. The results obtained in this study indicated that only microwave power, ethanol concentration, irradiation time and feed/solvent contributed to recoveries of total phenolic content (TPC) and total flavonoid content (TFC) from V. cinerea leaves. Thus, these factors at these ranges can be further optimized to obtain optimal yields of phenolic compounds from V. cinerea leaves.

Sign in / Sign up

Export Citation Format

Share Document