Antioxidant activity of microwave-assisted extract of Buddleia officinalis and its major active component

Pan, Ying‐Ming; He, Chunhuan; Wang, Hengshan; Ji, Xiaowen; Wang, Kai; Liu, Peizhen

doi:10.1016/j.foodchem.2009.12.072

Cited by 73 publications

(35 citation statements)

References 26 publications

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“…An adequate extraction time would make solubility of target compounds increase, but more prolonged treatment time might cause loss of active components. A similar result was also reported previously in MAE of fl avonoid from Buddleia officinalis [Pan et al 2010]. Herein the extraction time of 20-40 s was investigated in the present work.…”

Section: Single Factor Experimentssupporting

confidence: 86%

“…This was probably because larger volume of solvent will cause more absorption of microwave energy, but suffi cient microwave energy may not be available for breaking the cell walls for releasing of the target constituents [Hemwimon et al 2007]. Similar effects were also recorded during the MAE of tea polyphenols and Ipomoea batatas leaves total phenolics [Pan et al 2010, Song et al 2011. Therefore, 25 mL·g -1 was chosen as the ratio of liquid to solid through all the extra ction optimization experiments.…”

Section: Single Factor Experimentsmentioning

confidence: 92%

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Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Liu¹,

Zhou²,

Zhao³

et al. 2014

Acta Sci Pol Technol Aliment

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Background. 6-Gingerol is one of the most pharmacologically active and abundant components in ginger, which has a wide array of biochemical and pharmacologic activities. In recent years, the application of microwave-assi sted extraction (MAE) for obtaining bioactive compounds from plant materials has shown tremendous research interest and potential. In this study, an effi cient microwave-assisted extraction (MAE) technique was developed to extract 6-gingerol from ginger. The extraction effi ciency of MAE was also compared with conventional extraction techniques. Material and methods. Fresh gingers (Zingiber officinale Rosc.) were harvested at commercial maturity (originally from Shandong, laiwu, China). In single-factor experiments for the recovery of 6-gingerol, proper ranges of ratio of liquid to solid, ethanol proportion, microwave power, extraction time were determined. Based on the values obtained in single-factor experiments, a Box-Behnken design (BBD) was applied to determine the best combination of extraction variables on the yield of 6-gingerol. Results. The optimum extraction conditions were as follows: mi crowave power 528 W, ratio of liquid to solid 26 mL·g -1 , extraction time 31 s and ethanol proportion 78%. Furthermore, more 6-gingerol and total polyphenols contents were extracted by MAE than conventional methods including Maceration (MAC), Stirring Extraction (SE), Heat reflux extraction (HRE), Ultrasound-assisted extraction (UAE), as well as the antioxidant capacity. Conclusion. Microwave-assisted extraction showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract within shortest extraction time. Scanning electron microscopy (SEM) images of ginger powder materials after different extractions were obtained to provide visual evidence of the disruption effect. To our best knowledge, this is the fi rst report about usage of MAE of 6-gingerol extraction from ginger, which could be referenced for the extraction of other active compounds from herbal plants.

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Section: Single Factor Experimentssupporting

confidence: 86%

Section: Single Factor Experimentsmentioning

confidence: 92%

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Liu¹,

Zhou²,

Zhao³

et al. 2014

Acta Sci Pol Technol Aliment

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“…djamor ECS-0142 strain on male flies, c P. ostreatus ECS-1123 strain on female flies, and d P. djamor ECS-0142 strain on female flies and phenolic content of samples (Duan et al 2007;Pan et al 2010;Zhao et al 2006). The values obtained in this study ranged between 50 and 143.3 mg/ml.…”

Section: Discussionmentioning

confidence: 54%

Can consumption of antioxidant rich mushrooms extend longevity?: antioxidant activity of Pleurotus spp. and its effects on Mexican fruit flies’ (Anastrepha ludens) longevity

Sánchez

Jiménez-Pérez

Liedo

2015

AGE

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The variability of antioxidant capacity of 14 strains of the edible oyster mushroom Pleurotus spp. was determined, and the effect of selected mushroom supplements on the longevity of the Mexican fruit fly, Anastrepha ludens, was evaluated. The antioxidant capacity of the fruiting bodies was determined by three different methods, measuring the free radical scavenging activity of methanolic extracts, the OH radical scavenging capacity, and the total phenol content. The inhibition percentage of the DPPH radical varied between 32.6 and 85.7 % and total phenols varied between 30.6 and 143.3 mg/g. The strains with the highest (Pleurotus djamor ECS-0142) and lowest (Pleurotus ostreatus ECS-1123) antioxidant capacity were selected to study their effect on the survival, life expectancy, and mortality of the Mexican fruit fly A. ludens. The results demonstrated differing responses between male and female flies. High concentrations of mushrooms (5 and 20 %) in the diet resulted in a decrease in life expectancy. However, flies on the diet with 1 % P. djamor ECS-0142 showed slightly but significantly greater survival than those on the control diet. The possible adverse effect of protein content in mushroom extracts is discussed.

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“…28 Some authors have found positive correlations between the total amount of phenolic compounds and the antioxidant activity of fruits 29 and antioxidants are compounds that can prevent chemical and biological free radicals from causing oxidative damage to the organism, 30 thus bringing great benefits to individuals as well as to the State through a reduction of public health costs.…”

Section: Discussionmentioning

confidence: 99%

Biotechnological Potential Assesment of Noni Fruit (Morinda citrifolialinns)

Lima

Araujo

Sousa

et al. 2017

MOJFPT

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Morinda citrifolia, popularly known as noni, has had its cultivation and consumption rapidly spread all over the Brazilian territory due to its phytotherapeutic properties. The biotechnological and pharmacological potential of noni were investigated herein. Testing was performed to determine hemagglutinating, antitriptic and cheliprotic activity and the phenolic compounds present in both pulp and seed. Raw noni pulp and seeds extracts from three different buffers were tested. Noni samples presented protease inhibitors, low phenolic compound content and hemagglutination of papain and trypsin treated type A blood. The inhibitory activities found in noni fruit (both for trypsin and chymotrypsin) point towards a great potential for the purification of bioactive molecules. Lectins manifest a number of exploitable biological activities, such as antiproliferative, antitumor, and immunomodulatory. Thus, it is stated that exotic fruit extracts are of interest to the food industry due to their biotechnological and pharmaceutical potential.

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Antioxidant activity of microwave-assisted extract of Buddleia officinalis and its major active component

Cited by 73 publications

References 26 publications

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Can consumption of antioxidant rich mushrooms extend longevity?: antioxidant activity of Pleurotus spp. and its effects on Mexican fruit flies’ (Anastrepha ludens) longevity

Biotechnological Potential Assesment of Noni Fruit (Morinda citrifolialinns)

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