Optimization ultrasonic-microwave-assisted extraction of phenolic compounds from Clinacanthus nutans using response surface methodology

Parameter Optimization of Ultrasonic-Microwave Synergistic Extraction of Taxanes from Taxus cuspidata Needles

Taxanes are the best-known compounds in Taxus cuspidata owing to their strong anticancer effects. However, the traditional taxanes extraction method is the solid-liquid extraction method, which is limited by a large energy consumption and low yield. Therefore, it is urgent to find an efficient method for taxanes extraction. The ultrasonic microwave synergistic extraction (UME) method integrates the cavitation effect of ultrasound and the intensifying heat transfer (ionic conduction and dipole rotation of molecules) effect of microwave to accelerate the release of intracellular compounds and is used in active ingredient extractions. This study aimed to evaluate the performance of UME in extracting taxanes from T. cuspidata needles (dichloromethane-ethanol as extractant). A single-factor experiment, Plackett-Burman design, and the response surface method showed that the optimal UME parameters for taxanes extraction were an ultrasonic power of 300 W, a microwave power of 215 W, and 130 sieve meshes. Under these conditions, the taxanes yield was 570.32 μg/g, which increased by 13.41% and 41.63% compared with the ultrasound (US) and microwave (MW) treatments, respectively. The reasons for the differences in the taxanes yield were revealed by comparing the physicochemical properties of T. cuspidata residues after the UME, US, and MW treatments. The cell structures were significantly damaged after the UME treatment, and numerous tiny holes were observed on the surface. The absorption peaks of cellulose, hemicellulose, and lignin increased significantly in intensity, and the lowest peak temperature (307.40 °C), with a melting enthalpy of -5.19 J/g, was found after the UME treatment compared with the US and MW treatments. These results demonstrate that UME is an effective method (570.32 μg/g) to extract taxanes from T. cuspidata needles by destroying cellular structures.

A review of natural plant extracts in beverages: Extraction process, nutritional function, and safety evaluation

The demand for foods and beverages with therapeutic and functional features has increased as a result of rising consumer awareness of health and wellness. In natural, plants are abundant, widespread, and inexpensive, in addition to being rich in bioactive components that are beneficial to health. The bioactive substances contained in plants include polyphenols, polysaccharides, flavonoids, aromatics, aliphatics, terpenoids, etc., which have rich active functions and application potential for plant-based beverages. In this review, various existing extraction processes and their advantages and disadvantages are introduced. The antioxidant, anti-inflammatory, intestinal flora regulation, metabolism regulation, and nerve protection effects of plant beverages are described. The biotoxicity and sensory properties of plant-based beverages are also summarized. With the diversification of the food industry and commerce, plant-based beverages may become a promising new category of health functional foods in our daily lives.

Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods

Polyphenols with high chemical diversity are present in vegetables both in the edible parts and by-products. A large proportion of them remains unabsorbed along the gastrointestinal tract, being accumulated in the colon, where they are metabolized by the intestinal microbiota. These polyphenols have been found to have "prebiotic-like" effects. The edible plant industry generates tons of residues called by-products, which consist of unutilized plant tissues (peels, husks, calyxes and seeds). Their disposal requires special and costly treatments to avoid environmental complications. Reintroducing these by-products into the value chain using technological and biotechnological practices is highly appealing since many of them contain nutrients and bioactive compounds, such as polyphenols, with many health-promoting properties. Edible plant by-products as a source of polyphenols highlights the need for analytical methods. Analytical methods are becoming increasingly selective, sensitive and precise, but the great breakthrough lies in the pretreatment of the sample and in particular in the extraction methods. This review shows the importance of edible plant by-products as a source of polyphenols, due to their prebiotic effect, and to compile the most appropriate analytical methods for the determination of the total content of phenolic compounds as well as the detection and quantification of individual polyphenols.

Enhancement of the Green Extraction of Bioactive Molecules from Olea europaea Leaves

Olive leaves are a rich source of polyphenols that have beneficial antihypertensive, hypocholesterolemic, cardioprotective, and anti-inflammatory effects. The aim of this study was to compare the efficiency of conventional extraction (CE), microwave-assisted extraction (MWE), and microwave–ultrasound-assisted extraction (MWUE) for the extraction of bioactive molecules from olive leaves using water as a solvent and to define the optimal extraction conditions for all three methods used. CE conditions (temperature, time, magnetic stirrer rotational rate and particle diameter) and MWE extraction and MWUE conditions (microwave power, time, particle diameter, and temperature) were optimized using response surface methodology (RSM) based on the Box–Behnken experimental design. The total polyphenol content and antioxidant activity of all prepared extracts was analyzed and compared. The results showed that MWUE provided the highest amount of total polyphenols (Total Polyphenolic Content (TPC) = 273.779 ± 4.968 mgGAE gd.m.−1) and the highest antioxidant activity, which was about 3.1 times higher than CE. Optimal extraction conditions were determined to be 80 °C, 15 min, 200 μm, and 750 min-1 for CE, 700 W, 7.5 min, 300 μm, and 80 °C for MWE, and 800 W, 5 min, 100 μm, and 60 °C for MWUE. Considering the maximum amount of total polyphenols extracted, the results suggest that MWUE is the most effective green extraction process that extracted the highest amount of polyphenols and could be used by the food industry for commercial exploitation of currently unprofitable plant bioactive sources.