Comparison between maceration and ultrasound-assisted extraction of white bracts with flowers of Bougainvillea spectabilis Willd.

Debiasi, Bryan Wender; Rodrigues, Prudêncio; Torres, M. P. R.; Bonacorsi, Cibele; Andrighetti, Carla Regina; Ribeiro, Elton Brito; Valladão, Dênia Mendes de Sousa

doi:10.36560/14220211297

Cited by 3 publications

(6 citation statements)

References 40 publications

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“…The antioxidant activity of BSE was more than those reported by Debiasi et al (2021) for BSE (DPPH EC 50 = 2.27 g.g −1 )…”

Section: Antioxidant Activitycontrasting

confidence: 52%

“…The higher TPC and TFC were 151.25 mg EGAg −1 and 13.30 mg QEg −1 , respectively (Compaore et al, 2013). In another study conducted by Debiasi et al (2021), the TPC and TFC of BSE ranged from 32.28 to 52.56 mg EAG.g −1 and 4.44 to 5.19 mg Q.g −1 , respectively. Saleem et al (2020) measured the TPC and TFC of B. glabra obtained using methanol and dichloromethane solvent.…”

Section: Resultsmentioning

confidence: 86%

“…Kuspradini et al (2016) reported extract yields between 5.80% and 13.30% for different flower extracts, which was lower than the amount obtained in this study. Debiasi et al (2021) compared the EY of B. spectabilis white bracts with conventional technique of the extraction by maceration and ultrasound‐assisted technique at different extraction times. They revealed that the highest yield was presented by ultrasound (4.98%), which is in line with the results of this study.…”

Section: Resultsmentioning

confidence: 99%

“…The extraction process is substantially the most vital step in obtaining valuable phytochemical compounds. The method of extraction interferes with the process of obtaining bioactive compounds (Abarca‐Vargas et al, 2016; Debiasi et al, 2021). Nowadays, the conventional methods of extraction have been replaced by green procedures like ultrasound‐assisted extraction due to its long extraction time, low extraction yield, degradation of bioactive compounds, and high solvent consumption (Debiasi et al, 2021; Razavi & Kenari, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…The method of extraction interferes with the process of obtaining bioactive compounds (Abarca-Vargas et al, 2016;Debiasi et al, 2021). Nowadays, the conventional methods of extraction have been replaced by green procedures like ultrasound-assisted extraction due to its long extraction time, low extraction yield, degradation of bioactive compounds, and high solvent consumption (Debiasi et al, 2021;Razavi & Kenari, 2021). Despite all the health benefits, anthocyanin and phenolics have been shown to have limited bioavailability after intake of a meal rich in them (Bao et al, 2019;Rahnemoon et al, 2021;Zhao et al, 2017).…”

mentioning

confidence: 99%

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Encapsulation of bougainvillea (Bougainvillea spectabilis) flower extract in Urtica dioica L. seed gum: Characterization, antioxidant/antimicrobial properties, and in vitro digestion

Kenari

Razavi

2022

Food Science & Nutrition

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Bougainvillea spectabilis extract (BSE), a rich source of bioactive compounds like phenolic, flavonoid, and anthocyanin, was used for encapsulation with Urtica dioica L. seed gum. The extract was obtained using shaking, bath, and probe ultrasound. The results showed that probe ultrasound extract was more efficient, as reflected by the higher value of total phenolic (4354.15 mg GAE/100 g FW), flavonoid (2431.25 mg CE/100 g FW), and anthocyanin content (106.57 mg CGE/100 g FW). BSE was encapsulated in U. dioica L. seed gum at 1:1 and 1:2 core to coating ratio. In both DPPH radical scavenging and FRAP assay, higher antioxidant activity was observed in the encapsulated extract than in the free extract. Encapsulated extracts exhibited 87.9 nm average diameter (polydispersity index below 0.23) and negative zeta potential. The average minimum inhibitory concentration (MIC) of nanoparticles against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella enterica was 112.5, 87.5, 112.5, and 87.5 μg/ml, respectively, while MIC of the free extract against S. aureus and E. coli was 150 and 125 μg/ml, respectively. The phenolic compounds are gradually released from the nanoparticles in the gastric and small intestine phase, whereas free extract released phenolic compounds quickly after entering the gastric phase. Considering antioxidant/antimicrobial activity and release properties, nanoparticles with a 1:1 ratio of core to coating had the potential to use as an effective natural preservative agent in food products besides the delivery of bioactive compounds to the human body.

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“…The antioxidant activity of BSE was more than those reported by Debiasi et al (2021) for BSE (DPPH EC 50 = 2.27 g.g −1 )…”

Section: Antioxidant Activitycontrasting

confidence: 52%

Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Encapsulation of bougainvillea (Bougainvillea spectabilis) flower extract in Urtica dioica L. seed gum: Characterization, antioxidant/antimicrobial properties, and in vitro digestion

Kenari

Razavi

2022

Food Science & Nutrition

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Extraction of diosgenin using different techniques from fenugreek seeds- A review

Kumar,

Praveen,

Sudhakara

et al. 2025

Steroids

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Antioxidant activity test of Macerated extract and Sonicated extract of Areca nut (Areca catechu L.)

Aquariushinta Sayuti,

Kirwanto

2023

RJPT

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The flavonoids in the areca nut (Areca catechu L.) seed extract make the herb potential as an antioxidant. The areca nut extract can be made using a conventional method, the maceration method. The maceration method was chosen because it is easy and suitable for materials that are not heat-resistant, but on the other hand, the sonication method can also be used because it can speed up the extraction time. This study aimed to determine the antioxidant activity of areca nut methanol extract that made by maceration and sonication methods and to test the differences in antioxidant activity caused by differences in extraction methods. Areca nut extract was prepared with 70% methanol as solvent by maceration and sonication methods. The antioxidant activity test was carried out using the DPPH (1,1-diphenyl-2-picrylhidrazil) method with vitamin E as a positive control. The results of the antioxidant activity research showed that the average IC50 of macerated areca nut extract was 145.10 ± 103.10 ppm. The IC50 result of the sonicated extract was 149.73 ± 47.55 ppm. Based on the categorization of the mean of IC50, the antioxidant activity of macerated extract and sonicated extract of areca nut were included in moderate antioxidant activity. The results of the t-test on the IC50 value of the two extracts showed no difference in antioxidant activity with a p-value of 0.948 (> 0.05). This research concluded that macerated extract and sonicated extract from areca nut have moderate antioxidant activity and no difference in antioxidant activity caused by different extraction methods.

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Comparison between maceration and ultrasound-assisted extraction of white bracts with flowers of Bougainvillea spectabilis Willd.

Abstract: Debiasi et al.Comparison between maceration and ultrasound-assisted extraction of white bracts with spring flowers (Bougainvillea spectabilis Willd.

Cited by 3 publications

References 40 publications

Encapsulation of bougainvillea (Bougainvillea spectabilis) flower extract in Urtica dioica L. seed gum: Characterization, antioxidant/antimicrobial properties, and in vitro digestion

Encapsulation of bougainvillea (Bougainvillea spectabilis) flower extract in Urtica dioica L. seed gum: Characterization, antioxidant/antimicrobial properties, and in vitro digestion

Extraction of diosgenin using different techniques from fenugreek seeds- A review

Antioxidant activity test of Macerated extract and Sonicated extract of Areca nut (Areca catechu L.)

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