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Optimization, Kinetic and Phenomenological Modeling of Ultrasound-Assisted Extraction Process of Bioactive Compounds from Raspberries (Rubus idaeus L.). FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02462-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023]
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2
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Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041923] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal and conventional methods are used. Since conventional extraction methods may cause plenty of problems, due to their heat production and extreme need for energy and solvent, many novel technologies such as microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, and ohmic heating technology have been regarded as alternatives assisting the extraction process. This paper highlights the competence of mild technologies in the recovery of polyphenols from food by-products, the effect of these technologies on polyphenol oxidase, and the application of the recovered polyphenols in the food industry.
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Jaisamut P, Wanna S, Thanakoon A, Saejew S, Saowapark N, Suchato W, Chumvong P, Kosawiwat T, Momaklua P, Chusri S. Evaluation of Microwave-Assisted Extraction Method for Preparation and Assessment of Thai Herbal Medicine Oral Tablets With Enriched Phytochemical Compounds. AAPS PharmSciTech 2021; 22:167. [PMID: 34080078 DOI: 10.1208/s12249-021-02052-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 05/11/2021] [Indexed: 11/30/2022] Open
Abstract
In developing countries, populations have employed herbal medicines for primary health care because they are believed to be more appropriate to the human body and have less side effects than chemically synthesized drugs. The present study aimed to develop and evaluate herbal tablets incorporated with a Thai traditional medicinal extract, U-pa-ri-waat (URW), using microwave-assisted extraction (MAE). The extraction efficiency for URW using MAE and traditional solvent extraction was compared based on the percent yield after spray drying. URW tablets were prepared using the dry granulation method. The optimized products were assessed using standard characterization methods based on the United States and British Pharmacopeias. DPPH and ABTS radical scavenging assays were performed to analyze the antioxidant capacity of the microwave-assisted extracts. The results revealed that the flowability of the dry granule with added maltodextrin was improved compared to a granule without additives, as indicated by an angle of repose of 33.69 ± 2.0°, a compressibility index of 15.38 ± 0.66, and a Hausner's ratio of 1.18 ± 0.06. The resulting formulation produced flat tablets with uniform weight variation, hardness, thickness, friability, and optimum disintegration time. The URW extracts showed antioxidant activity and MAE with maltodextrin carrier displayed the strongest DPPH and ABTS radical activities with IC50 values of 1.60 ± 0.02 μg/mL and 4.02 ± 0.24 μg/mL, respectively. The URW tablet formulation passed the quality control tests. Storage of the formulation tablets for 90 days under accelerated conditions had minimal effects on tablet characteristics.
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Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity. Processes (Basel) 2020. [DOI: 10.3390/pr8111447] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Heat (HAE)- and ultrasound (UAE)-assisted extraction methods were implemented to recover anthocyanins from red raspberry. Processing time, ethanol concentration, and temperature or ultrasonic power were the independent variables combined in five-level rotatable central composite designs coupled with response surface methodology (RSM) for processes optimization. The extraction yield and levels of cyanidin-3-O-sophoroside (C3S) and cyanidin-3-O-glucoside (C3G) were monitored by gravimetric and HPLC-DAD-ESI/MSn methods, respectively, and used as response criteria. The constructed theoretical models were successfully fitted to the experimental data and used to determine the optimal extraction conditions. When maximizing all responses simultaneously, HAE originated slightly higher response values (61% extract weight and 8.7 mg anthocyanins/g extract) but needed 76 min processing at 38 °C, with 21% ethanol (v/v), while the UAE process required 16 min sonication at 466 W, using 38% ethanol (v/v). The predictive models were experimentally validated, and the purple-red extracts obtained under optimal condition showed antioxidant activity through lipid peroxidation and oxidative hemolysis inhibition, and antibacterial effects against food-related microorganisms, such as Escherichia coli and Enterococcus faecalis. These results highlight the potential of red raspberry extracts as natural food colorants with bioactive effects and could be exploited by industries interested in the production of anthocyanin-based products.
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Weremfo A, Adulley F, Adarkwah-Yiadom M. Simultaneous Optimization of Microwave-Assisted Extraction of Phenolic Compounds and Antioxidant Activity of Avocado ( Persea americana Mill.) Seeds Using Response Surface Methodology. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2020; 2020:7541927. [PMID: 32879748 PMCID: PMC7448120 DOI: 10.1155/2020/7541927] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/16/2020] [Accepted: 07/30/2020] [Indexed: 05/10/2023]
Abstract
This study was designed to optimize three microwave-assisted extraction (MAE) parameters (ethanol concentration, microwave power, and extraction time) of total phenolics, total flavonoids, and antioxidant activity of avocado seeds using response surface methodology (RSM). The predicted quadratic models were highly significant (p < 0.001) for the responses studied. The extraction of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity was significantly (p < 0.05) influenced by both microwave power and extraction time. The optimal conditions for simultaneous extraction of phenolic compounds and antioxidant activity were ethanol concentration of 58.3% (v/v), microwave power of 400 W, and extraction time of 4.8 min. Under these conditions, the experimental results agreed with the predicted values. MAE revealed clear advantages over the conventional solvent extraction (CSE) in terms of high extraction efficiency and antioxidant activity within the shortest extraction time. Furthermore, high-performance liquid chromatography (HPLC) analysis of optimized extract revealed the presence of 10 phenolic compounds, with rutin, catechin, and syringic acid being the dominant compounds. Consequently, this optimized MAE method has demonstrated a potential application for efficient extraction of polyphenolic antioxidants from avocado seeds in the nutraceutical industries.
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Affiliation(s)
- Alexander Weremfo
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Felix Adulley
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
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Farooq S, Shah MA, Siddiqui MW, Dar BN, Mir SA, Ali A. Recent trends in extraction techniques of anthocyanins from plant materials. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00598-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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7
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Enhanced process integration for the extraction, concentration and purification of di-acylated cyanidin from red cabbage. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2019.116492] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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8
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Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
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da Rosa GS, Vanga SK, Gariepy Y, Raghavan V. Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.). INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102234] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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10
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Liu W, Yang C, Zhou C, Wen Z, Dong X. An improved microwave-assisted extraction of anthocyanins from purple sweet potato in favor of subsequent comprehensive utilization of pomace. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.02.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Jafari SM, Mahdavee Khazaei K, Assadpour E. Production of a natural color through microwave-assisted extraction of saffron tepal's anthocyanins. Food Sci Nutr 2019; 7:1438-1445. [PMID: 31024717 PMCID: PMC6475746 DOI: 10.1002/fsn3.978] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 01/28/2019] [Accepted: 02/07/2019] [Indexed: 11/24/2022] Open
Abstract
The extraction of anthocyanins from saffron (Crocus sativus) flower's tepal by microwave-assisted extraction (MAE) was studied. The independent factors were solvent to sample ratio (10:1‒100:1), extraction temperature (35‒75°C), and time (5‒15 min). Maximum irradiation power in all experiments was 360 W. We applied response surface methodology (RSM) in order to determine optimum processing conditions which give maximum extraction efficiency (mg cyanidin-3-glucoside/g dried tepals). It was found that the influence of solvent ratio was more important for extraction yield than two other variables. Extraction conditions which maximized the extracted anthocyanins content were ratio of solvent to sample 77.5 ml/g, temperature 48°C, and extraction time of 9.3 min that resulted in 101 mg anthocyanins/g. In addition, MAE was a rapid and efficient technique for saffron anthocyanins due to disruption of cell walls under microwave irradiation, which was observed by microstructural analysis.
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Affiliation(s)
- Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Katayoun Mahdavee Khazaei
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Elham Assadpour
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
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12
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Kumar M, Dahuja A, Sachdev A, Kaur C, Varghese E, Saha S, Sairam KVSS. Valorisation of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using Box-Behnken design. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:995-1007. [PMID: 30906057 PMCID: PMC6400738 DOI: 10.1007/s13197-018-03566-9] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/17/2018] [Accepted: 12/26/2018] [Indexed: 11/25/2022]
Abstract
The present study compares three methods viz. microwave assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and conventional solvent extraction (CSE) for extraction of phenolic compounds from black carrot pomace (BCP). BCP is the major by-product generated during processing and poses big disposal problem. Box-Behnken design using response surface methodology was employed to investigate and optimize the MAE of phenolics, antioxidant activity and colour density from BCP. The conditions for maximum recovery of polyphenolics were: microwave power (348.07 W), extraction time (9.8 min), solvent-solid ratio (19.3 mL/g) and ethanol concentration (19.8%). Under these conditions, the extract contained total phenolic content of 264.9 ± 10.02 mg gallic acid equivalents (GAE)/100 mL, antioxidant capacity (AOC) of 13.14 ± 1.05 µmol Trolox equivalents (TE)/mL and colour density of 68.63 ± 5.40 units. The total anthocyanin content at optimized condition was 753.40 ± 31.6 mg/L with low % polymeric colour of 7.40 ± 0.42. At optimized conditions, MAE yielded higher colour density (68.63 ± 5.40), polyphenolic content (264.9 ± 10.025 mg GAE/100 mL) and AOC (13.14 ± 1.05 µmol TE/mL) in a short time as compared to UAE and CSE. Overall results clearly indicate that MAE is the best suited method for extraction in comparison to UAE and CSE. The phenolic rich extract can be used as an effective functional ingredient in foods.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai, 400019 India
| | - Anil Dahuja
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012 India
| | - Archana Sachdev
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012 India
| | - Charanjit Kaur
- Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110012 India
| | - Eldho Varghese
- Fishery Resources Assessment Division, ICAR-Central Marine Fisheries Research Institute, Kochi, 682 018 India
| | - Supradip Saha
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012 India
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13
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Blackhall ML, Berry R, Davies NW, Walls JT. Optimized extraction of anthocyanins from Reid Fruits’ Prunus avium ‘Lapins’ cherries. Food Chem 2018; 256:280-285. [DOI: 10.1016/j.foodchem.2018.02.137] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 02/14/2018] [Accepted: 02/25/2018] [Indexed: 11/26/2022]
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14
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Koyu H, Kazan A, Demir S, Haznedaroglu MZ, Yesil-Celiktas O. Optimization of microwave assisted extraction of Morus nigra L. fruits maximizing tyrosinase inhibitory activity with isolation of bioactive constituents. Food Chem 2018; 248:183-191. [DOI: 10.1016/j.foodchem.2017.12.049] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 11/28/2017] [Accepted: 12/13/2017] [Indexed: 11/26/2022]
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15
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Belwal T, Ezzat SM, Rastrelli L, Bhatt ID, Daglia M, Baldi A, Devkota HP, Orhan IE, Patra JK, Das G, Anandharamakrishnan C, Gomez-Gomez L, Nabavi SF, Nabavi SM, Atanasov AG. A critical analysis of extraction techniques used for botanicals: Trends, priorities, industrial uses and optimization strategies. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.12.018] [Citation(s) in RCA: 200] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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16
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Khan MK, Ahmad K, Hassan S, Imran M, Ahmad N, Xu C. Effect of novel technologies on polyphenols during food processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.006] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Pérez-Grijalva B, Herrera-Sotero M, Mora-Escobedo R, Zebadúa-García JC, Silva-Hernández E, Oliart-Ros R, Pérez-Cruz C, Guzmán-Gerónimo R. Effect of microwaves and ultrasound on bioactive compounds and microbiological quality of blackberry juice. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.059] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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18
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Zhu Z, Guan Q, Koubaa M, Barba FJ, He J. Preparation of Highly Clarified Anthocyanin-Enriched Purple Sweet Potato Juices by Membrane Filtration and Optimization of Their Sensorial Properties. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12929] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhenzhou Zhu
- School of Food Science and Engineering; Wuhan Polytechnic University; Wuhan 430023 China
| | - Qingyan Guan
- School of Food Science and Engineering; Wuhan Polytechnic University; Wuhan 430023 China
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Département de Génie des Procédés Industriels, Unité Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu; Compiègne Cedex France
| | - Francisco J. Barba
- Universitat de València, Faculty of Pharmacy, Nutrition and Food Science Area; Avda. Vicent Andrés Estellés, s/n. Burjassot 46100 Spain
| | - Jingren He
- School of Food Science and Engineering; Wuhan Polytechnic University; Wuhan 430023 China
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19
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Costa DDSV, Bragagnolo N. Development and validation of a novel microwave assisted extraction method for fish lipids. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600108] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Neura Bragagnolo
- Faculty of Food Engineering; University of Campinas (UNICAMP); Campinas São Paulo Brazil
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20
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Berenji Ardestani S, Sahari MA, Barzegar M. Effect of Extraction and Processing Conditions on Anthocyanins of Barberry. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12726] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Samira Berenji Ardestani
- Tarbiat Modares University and Research School of Radiation Applications; Nuclear Science and Technology Research Institute, AEOI; Tehran Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology; Tarbiat Modares University; Tehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology; Tarbiat Modares University; Tehran Iran
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21
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Response surface evaluation of microwave-assisted extraction conditions for Lycium barbarum bioactive compounds. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.025] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Medina AL, da Silva MAO, de Sousa Barbosa H, Arruda MAZ, Marsaioli A, Bragagnolo N. Rapid microwave assisted extraction of meat lipids. Food Res Int 2015; 78:124-130. [DOI: 10.1016/j.foodres.2015.10.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 10/21/2015] [Accepted: 10/24/2015] [Indexed: 10/22/2022]
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23
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Guldiken B, Boyacioglu D, Capanoglu E. Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM). FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0370-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Silva S, Costa EM, Calhau C, Morais RM, Pintado ME. Anthocyanin extraction from plant tissues: A review. Crit Rev Food Sci Nutr 2015; 57:3072-3083. [DOI: 10.1080/10408398.2015.1087963] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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DUAN W, JIN S, ZHAO G, SUN P. Microwave-assisted extraction of anthocyanin from Chinese bayberry and its effects on anthocyanin stability. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6731] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Wenkai DUAN
- Zhejiang University of Technology, China; Taizhou Vocational College of Science & Technology, China
| | - Shiping JIN
- Taizhou Vocational College of Science & Technology, China
| | - Guofu ZHAO
- Taizhou Vocational College of Science & Technology, China
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26
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Masullo M, Montoro P, Mari A, Pizza C, Piacente S. Medicinal plants in the treatment of women's disorders: Analytical strategies to assure quality, safety and efficacy. J Pharm Biomed Anal 2015; 113:189-211. [DOI: 10.1016/j.jpba.2015.03.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Revised: 03/17/2015] [Accepted: 03/19/2015] [Indexed: 11/25/2022]
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27
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HU W, GUO T, JIANG WJ, DONG GL, CHEN DW, YANG SL, LI HR. Effects of ultrahigh pressure extraction on yield and antioxidant activity of chlorogenic acid and cynaroside extracted from flower buds of Lonicera japonica. Chin J Nat Med 2015; 13:445-53. [DOI: 10.1016/s1875-5364(15)30038-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Indexed: 11/26/2022]
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28
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Wen Y, Chen H, Zhou X, Deng Q, Zhao Y, Zhao C, Gong X. Optimization of the microwave-assisted extraction and antioxidant activities of anthocyanins from blackberry using a response surface methodology. RSC Adv 2015. [DOI: 10.1039/c4ra16396f] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Blackberry contains high amounts of anthocyanins, whose extraction method is closely related with anthocyanin content and antioxidant activity.
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Affiliation(s)
- Yao Wen
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Huaguo Chen
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Xin Zhou
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Qingfang Deng
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Yang Zhao
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Chao Zhao
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
| | - Xiaojian Gong
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment
- Guizhou Normal University
- Guiyang
- P. R. China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine
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Kan H, Yue Y, Guo LN, Li XP, Liu ZY, Liu Z. MICROWAVE-ASSISTED HYDROLYZATION OF THE FLAVONOIDS IN EPIMEDIUM KOREAMUM NAKAI. J LIQ CHROMATOGR R T 2014. [DOI: 10.1080/10826076.2013.825863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Hong Kan
- a College of Pharmacy, Jilin University , Changchun , P. R. China
| | - Yuan Yue
- a College of Pharmacy, Jilin University , Changchun , P. R. China
| | - Li-Na Guo
- a College of Pharmacy, Jilin University , Changchun , P. R. China
| | - Xiao-Ping Li
- b Baicheng Normal College , Baicheng , P. R. China
| | - Zhong-Ying Liu
- a College of Pharmacy, Jilin University , Changchun , P. R. China
| | - Zhiqiang Liu
- c Changchun Institute of Applied Chemistry, Chinese Academy of Sciences , Changchun , P. R. China
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Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology. Food Chem 2013; 141:3034-41. [DOI: 10.1016/j.foodchem.2013.05.119] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2013] [Revised: 05/14/2013] [Accepted: 05/25/2013] [Indexed: 11/24/2022]
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31
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Elez Garofulić I, Dragović-Uzelac V, Režek Jambrak A, Jukić M. The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca). J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.12.043] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Zhao M, Luo Y, Li Y, Liu X, Wu J, Liao X, Chen F. The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chem 2013; 141:3260-7. [PMID: 23871085 DOI: 10.1016/j.foodchem.2013.05.147] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Revised: 04/26/2013] [Accepted: 05/31/2013] [Indexed: 01/24/2023]
Abstract
Understanding the degradation of anthocyanins (Acys) during microwave treatment is required for the application of this novel technology to fruit and vegetable processing. The pH 3.5 buffer solutions containing 50mg/l malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu), respectively, were treated with microwaves at 700 W. In comparison, the samples were heated at 98±2 °C in a water bath. In total, nine degradation products were detected (using LC-UV/Vis-MS/MS) for each Acys after microwave treatment. Anthocyanone A, hydroxycoumarins and dihydroxy phenylacetaldehyde were characterised as the main degradation products of both Acys under microwave conditions, which were not detected in the thermal treatment. In addition, syringic acid, 2,4,6-trihydroxybenzaldehyde, coumarin glucosides and 2,6-dimethoxyphenol were found simultaneously under the microwave and thermal treatments. During the microwave treatment, hydrogen peroxide was formed and resulted in the Baeyer-Villiger-type oxidation of the Acys, which was the main degradation pathway. At the same time, the conventional thermal degradation pathway of Acys also occurred.
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Affiliation(s)
- Mengyao Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
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Dorta E, Lobo MG, González M. Improving the efficiency of antioxidant extraction from mango peel by using microwave-assisted extraction. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2013; 68:190-199. [PMID: 23666412 DOI: 10.1007/s11130-013-0350-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The purpose of this study was to analyze the extraction efficiency of antioxidants from mango peel by comparing two techniques: microwave-assisted (MAE) and traditional solvent (TE) extraction. The number of extraction steps, water content in the extractant, peel weight-to-solvent volume ratio in extractions and extraction time all had an influence on obtaining extracts with high antioxidant capacity, but the extraction technique and the water content in the extractant were the factors with the greatest effect. Using three steps, a water content of 50 % in the ethanol:water extractant, an extraction time of 60 min and a weight-to-volume ratio of 1:10 or 1:50 (w/v) led to the highest antioxidant activity and phytochemicals content in extracts. The extraction time needed to extract phytochemicals from mango peel was similar when MAE and TE were used. However, the antioxidant capacity and phytochemical content were around 1.5-6.0 times higher in the extracts obtained by MAE.
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Affiliation(s)
- Eva Dorta
- Instituto Canario de Investigaciones Agrarias, La Laguna, Spain
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Zhao M, Li Y, Xu X, Wu J, Liao X, Chen F. Degradation kinetics of malvidin-3-glucoside and malvidin-3,5-diglucoside exposed to microwave treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:373-378. [PMID: 23249282 DOI: 10.1021/jf304410t] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Understanding the factors that contribute to the degradation of bioactive compounds during microwave treatment is meaningful for the practical application of this novel technology. The influence of microwave power, energy density, temperature, pH value, and initial concentration of anthocyanins (Acys) on the degradation behavior of malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu) was investigated in this study. Results showed that the degradation of both Acys was accelerated with the increase of microwave power, energy density, temperature, pH value, and initial concentration of Acys. The degradation process of both Acys followed the first-order kinetics model (R² > 0.94), whereas the relationship between Acys degradation and energy density fitted to the logistic model well (R² > 0.98). In addition, Mv-3-glu was more susceptible to the microwave treatment than Mv-3,5-diglu. Compared with heating in a 98 ± 2 °C water bath, both Acys degraded more rapidly under microwave treatment at 100 °C, indicating the occurrence of microwave effect. The results provide a guide for the scientific application of microwave treatment.
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Affiliation(s)
- Mengyao Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Ministry of Education, China Agricultural University, Beijing 100083, China
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Navas MJ, Jiménez-Moreno AM, Bueno JM, Sáez-Plaza P, Asuero AG. Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part IV: Extraction of Anthocyanins. Crit Rev Anal Chem 2012. [DOI: 10.1080/10408347.2012.680343] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Ahmad J, Langrish T. Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.09.017] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.09.021] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera). FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0800-2] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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40
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A novel application of microwave-assisted extraction of polyphenols from brewer’s spent grain with HPLC-DAD-MS analysis. Anal Bioanal Chem 2012; 403:1019-29. [DOI: 10.1007/s00216-011-5703-y] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2011] [Revised: 12/23/2011] [Accepted: 12/29/2011] [Indexed: 02/07/2023]
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41
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Li Y, Fabiano-Tixier AS, Abert-Vian M, Chemat F. Microwave-Assisted Extraction of Antioxidants and Food Colors. FOOD ENGINEERING SERIES 2012. [DOI: 10.1007/978-1-4614-4830-3_5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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42
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Routray W, Orsat V. Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00164.x] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Zill-e-Huma, Abert-Vian M, Elmaataoui M, Chemat F. A novel idea in food extraction field: Study of vacuum microwave hydrodiffusion technique for by-products extraction. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.045] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Qu WX, Mou ZL, Cui HY, Zhang ZQ. Analysis of fatty acids in A. szechenyianum Gay. by microwave-assisted extraction and gas chromatography-mass spectrometry. PHYTOCHEMICAL ANALYSIS : PCA 2011; 22:199-204. [PMID: 20848395 DOI: 10.1002/pca.1265] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2010] [Revised: 03/28/2010] [Accepted: 06/18/2010] [Indexed: 05/29/2023]
Abstract
INTRODUCTION Aconitum szechenyianum Gay. is a traditional Chinese medicinal herb with the detumescent and styptic effects and antitumor activity. There have been only a few researches on its chemical components, but no detailed report has appeared on its fatty acids. OBJECTIVE To develop a simple and effective method for the extraction of fatty acids from A. zechenyianum Gay. and then to investigate the fatty acid components. METHODOLOGY Microwave-assisted extraction (MAE) was optimized with response surface methodology, and the fatty acid compositions of extract were determined by GC-MS with previous derivatisation to fatty acid methyl esters (FAMEs). The results were compared with that obtained by classical Soxhlet extraction (SE). RESULTS Compared with SE, MAE showed significantly higher fatty acid yields, shorter extraction time, and lower energy and solvent consumption. The major fatty acids in A. szechenyianum Gay. are linoleic acid, palmitic acid, linolenic acid, oleic acid and stearic acid, and the unsaturated fatty acids occupy 66.4% of the total fatty acids.
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Affiliation(s)
- Wen-Xia Qu
- Key Laboratory of the Ministry of Education for Medicinal Plant Resources and Natural Pharmaceutical Chemistry, and School of Chemistry and Materials Science, Shaanxi Normal University, Xi'an 71006, China
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Sparzak B, Merino-Arevalo M, Vander Heyden Y, Krauze-Baranowska M, Majdan M, Fecka I, Głód D, Bączek T. HPLC analysis of polyphenols in the fruits of Rubus idaeus L. (Rosaceae). Nat Prod Res 2011; 24:1811-22. [PMID: 21104526 DOI: 10.1080/14786411003754231] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The separation of anthocyanins present in the fruits of 11 varieties of red raspberries (Rubus idaeus L.) was performed by high performance liquid chromatography (HPLC) with a diode-array detector and evaporative light scattering detection (ELSD). The ELSD parameters--drift tube temperature, nebulising gas flow rate and gain value--were optimised to get the best detection and identification of the anthocyanins. The varieties Heritage and Willamette had the simplest anthocyanin sets consisting of only two predominant anthocyanins--cyanidin-3-O-sophoroside (1) and cyanidin-3-O-glucoside (3), while in the other varieties two other predominant compounds were also present, cyanidin-3-O-rutinoside (4) and cyanidin-3-O-(2(G)-O-glucosylrutinoside) (2). Moreover, using ELSD, simultaneous analysis of anthocyanins and sanguiin H-6 (5), an ellagitannin, was performed. The contents of anthocyanins and sanguiin H-6 (5) were estimated by HPLC with ultraviolet-visible (UV-vis) light detection. The determined concentrations of anthocyanins varied from 76.22 to 277.06 mg per 100 g of dry weight (d.w.). The content of sanguiin H-6 (5) was in the range from 135.04 to 547.48 mg per 100 g of d.w.
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Affiliation(s)
- B Sparzak
- Department of Pharmacognosy, Medical University of Gdańsk, 80-416 Gdańsk, Poland
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47
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Li R, Wang P, Guo QQ, Wang ZY. Anthocyanin composition and content of the Vaccinium uliginosum berry. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.046] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Perino-Issartier S, Maingonnat JF, Chemat F. Microwave Food Processing. ALTERNATIVES TO CONVENTIONAL FOOD PROCESSING 2010. [DOI: 10.1039/9781849730976-00415] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Consumers prefer food products with enlarged shelf life, which are quick to prepare, healthy and fresh like. Traditional food processing methods are based on intensive heating and as a result cause quality loss. Minimal processing techniques such as microwaves approach consumer's demands to create fresh like products with enlarged shelf life. Microwave technology can be very useful for food processing, because products are heated directly instead of conventional heating by convection and conduction. This means a reduction of the total processing time, no overheating on the outside of the product, and preservation of the fresh product quality. This chapter presents a complete picture of current knowledge on application of microwave in food processing which has been used for different processes like blanching, sterilisation, thawing, drying and extraction of various products. In many cases combinations with microwaves gave the best results.
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Affiliation(s)
- Sandrine Perino-Issartier
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
| | - Jean-François Maingonnat
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
| | - Farid Chemat
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
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Gachovska T, Cassada D, Subbiah J, Hanna M, Thippareddi H, Snow D. Enhanced Anthocyanin Extraction from Red Cabbage Using Pulsed Electric Field Processing. J Food Sci 2010; 75:E323-9. [DOI: 10.1111/j.1750-3841.2010.01699.x] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Yang Z, Zhai W. Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.03.003] [Citation(s) in RCA: 150] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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