Article
Materials Science, Paper & Wood
Yiqing Qi, Guangyu Liu, Zhi Zhang, Ziwen Zhou
Summary: Natural dyes were extracted from Cinnamomum camphora fruit peel using the microwave-extraction method, with optimized conditions of material-liquid ratio, microwave time, and microwave power. The stability of the dye was tested and analyzed using infrared spectrum and HPLC-MS analysis.
Article
Chemistry, Multidisciplinary
Jianyuan Zhang, Tai Gyu Lee
Summary: This study optimized the extraction of phenolic and flavonoid compounds from crowberry fruit and evaluated their antioxidant activities. The extracted phenolic and flavonoid contents under optimal conditions were 74.8 and 73.9 mg/g, respectively, with considerable scavenging ability to free radicals.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
(2021)
Article
Chemistry, Analytical
El Mustapha El Adnany, Najat Elhadiri, Ayoub Mourjane, Mourad Ouhammou, Nadia Hidar, Abderrahim Jaouad, Khalid Bitar, Mostafa Mahrouz
Summary: This study aimed to improve the extraction of phenolic compounds from Moroccan picholine tree leaves while minimizing the use of harmful chemicals. It was found that using ethanol as a solvent with ultrasonic extraction is the most effective and environmentally friendly technique. The extraction conditions were optimized using a surface response method and the identified phenolic compounds included hydroxytyrosol, catechin, caffeic acid, vanillin, naringin, oleuropein, quercetin, and kaempferol.
Article
Food Science & Technology
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao-Kai Chang, Naila Husnayain, Chih-Yao Hou, Cheng-Chia Yu, Chang-Wei Hsieh
Summary: This study focuses on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). The results show that PAW treatment significantly increases the polysaccharide yield and biological activities.
Article
Agriculture, Multidisciplinary
Tomasz Piechowiak, Bartosz Skora, Patrycja Sowa
Summary: The study found that the ozonation process increased the expression of the F3H gene in blueberries after 1 week of storage, resulting in higher catalytic capacity of protein, as well as higher flavonoid content and total antioxidant potential in ozonated blueberries compared to non-ozonated fruits, indicating a positive effect on flavonoid metabolism.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Multidisciplinary Sciences
Shusen Gong, Fei Yang, Qingfen Wang, Tian Wu
Summary: This study optimized the extraction conditions for polysaccharides, polyphenols, and flavonoids from noni fruit using ethanol as the solvent. It found that noni is rich in these active constituents and suggested that liquor and spirits soaked with noni fruit are novel and promising products. The study provides a technical reference for the production of high-quality noni liquor.
Article
Biochemistry & Molecular Biology
Valentina Melini, Francesca Melini, Francisco Javier Comendador
Summary: The accurate quantification of phenolic compounds in foods relies on the challenging and complex extraction process. Response surface methodology (RSM) has become the preferred analytical approach for optimizing extraction parameters and obtaining the best output. This study applied an RSM-optimized ultrasound-assisted procedure to extract phenolic compounds from artichoke heads and investigated the effects of extraction parameters on the phenolic acid and flavonoid content.
Article
Biochemistry & Molecular Biology
Duangjai Tungmunnithum, Samantha Drouet, Jose Manuel Lorenzo, Christophe Hano
Summary: Pigeon pea seeds are a rich source of antioxidants and anti-inflammatory flavonoids, especially isoflavones. The ultrasound-assisted extraction (USAE) method was optimized and compared with conventional methods, showing higher extraction efficiency and preservation of antioxidant activities. The extract obtained under optimal USAE conditions demonstrated significant antioxidant and anti-aging potentials at a cellular level.
Article
Energy & Fuels
Yao Wen, Xiang Zeng, Huijia Dai, Bing Liu
Summary: The purpose of this research was to optimize the extraction process of total flavonoids from Ligusticum chuanxiong and evaluate its biological activity. The flavonoid components were extracted using ultrasonic assisted method and the best extraction process was determined using response surface methodology. The obtained extracts were purified and their hypoglycemic and antioxidant levels were measured. The total flavonoids exhibited high levels of inhibition against certain enzymes and radicals, and the activity was further increased after purification.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Food Science & Technology
Yuwei Wang, Ying Ye, Le Wang, Wei Yin, Jian Liang
Summary: Subcritical water extraction (SWE) is an efficient and environmentally friendly method for extracting anthocyanins from raspberry, with high extraction efficiency and superior antioxidant activity compared to conventional extraction methods.
Article
Engineering, Chemical
Hongmei Yin, Yuanli Zhang, Tingting Hu, Wen Li, Yang Deng, Xun Wang, Huaqiao Tang, Ling Zhao, Guangwen Yan
Summary: This study used the cellulase-assisted method to extract flavonoid-enriched antioxidants from Equisetum arvense L. (EAL). The optimal conditions for total flavonoid extraction from horsetail were 0.52% enzyme concentration and enzymolysis for 50.58 min at 49.03°C. The extraction rate of flavonoids reached 4.88 mg/g under these conditions, which was 51.23% higher than traditional solid-liquid extraction.
Article
Engineering, Chemical
Debora Tamires Vitor Pererira, Francisco Manuel Barrales, Ericsem Pereira, Juliane Vigano, Amadeu Hoshi Iglesias, Felix Guillermo Reyes Reyes, Julian Martinez
Summary: Ultrasound-Assisted Pressurized Liquid Extraction (UAPLE) and Nanofiltration (NF) in 70% ethanol were found effective in recovering and concentrating bioactive compounds, mainly isoorientin, from passion fruit rinds. However, membrane surface fouling was observed during filtration process, leading to reduced permeate mass fluxes. Overall, integrated UAPLE and NF process shows promise for phenolic compounds recovery from passion fruit rinds.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Jiaxing Dong, Kehai Zhou, Xiaoyang Ge, Na Xu, Xiao Wang, Qing He, Chenxu Zhang, Jun Chu, Qinglin Li
Summary: This study effectively increased the yield of flavonoids in cotton flowers using response surface methodology and found that they have excellent antioxidant effects. This provides a theoretical basis for the extraction of flavonoids from cotton flowers and other plant flavonoids.
Article
Food Science & Technology
Fengzhen Chen, Bo Wang, Guihong Zhao, Xinpai Liang, Shuhua Liu, Jian Liu
Summary: This study optimized the ultrasound-assisted extraction parameters to obtain the highest yield of total flavonoids from peony pods. The results showed that the total flavonoids extract had excellent antioxidant activity and bioaccessibility in vitro. This research provides an alternative method for the comprehensive utilization of peony pods and highlights their potential as a rich source of bioactive substances.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Biochemistry & Molecular Biology
Bin Du, Fei Peng, Ying Xie, Huiying Wang, Jinhui Wu, Chang Liu, Yuedong Yang
Summary: This study investigated the optimal extraction technology of polysaccharide from chestnut mushroom using a new method called ASE-RSM. The results showed that ASE-RSM produced higher polysaccharide yield compared to conventional methods. It also involved environmentally friendly extraction and solvent systems, shorter extraction time, and demonstrated the antioxidant activities of the polysaccharide.
