Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries

Zhao, Guanghe; Zhang, Ruifen; Liu, Lei; Deng, Yuanyuan; Wei, Zhencheng; Zhang, Yan; Ma, Yongxuan; Zhang, Mingwei

doi:10.1016/j.lwt.2017.01.039

Cited by 57 publications

(30 citation statements)

References 43 publications

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“…In term of curve trend, higher addition of temperature and time of extraction increased antioxidant value and further the value decreased after it passed the optimum treatment. is finding was in line with the study carried out by Zhao et al [26] that increase in temperature and time of extraction will both increase and decrease antioxidant activity. It was due to the reason that heat will damage the cell tissue of plants extracted, thus increasing the amount of active component freed, yet the component will change and the amount will decrease along with the increasing temperature and time.…”

Section: Antioxidant Activity Contentsupporting

confidence: 92%

“…In extraction of fresh rose myrtle fruit conducted by Lai et al [25], solvent of acetone:water:acetic acid (50 : 49 : 1) resulted in a total phenol of 11.0 mg/100 g fresh fruit. Moreover, Zhao et al [26] mentioned that total phenol in rose myrtle fruit dried using various drying methods and extracted using 80% acetone as solvent was 15.57 mg/100 g DW.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

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Optimization of Bioactive Compound Extraction from Rose Myrtle Fruit (Rhodomyrtus tomentosa, (W.Ait), Myrtaceae) as the Antioxidant Source

Ismandari

Kumalaningsih

Wijana

et al. 2020

The Scientific World Journal

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Rose myrtle fruit (Rhodomyrtus tomentosa, (W.Ait), Myrtaceae) is one of fruits widely found in Kalimantan. This fruit contains a bioactive compound that has a potential to be used as medicine. The aim of this study was to obtain optimal temperature and time of extraction in maintaining and protecting the bioactive compound in rose myrtle fruit extract by using water as solvent. This research applied the response surface method with central composite design for two factors, namely, X1 (temperature/°C) consisting of three levels: 70, 80, and 90°C and X2 (time/minute) which consisted of three levels of 60, 90, and 120 minutes. Research parameters included total phenol and antioxidant activity. Moreover, GC-MS was used for the characterization of the chemical compound component contained in rose myrtle fruit extract. Optimization of extraction condition resulted in an optimum temperature for extraction of 80.43°C and optimum time for extraction of 85 minutes with an optimum yield of total phenol of 73.77 mg/100 g fresh fruit and antioxidant activity of 1.0385 µg/ml with desirability of 0.892 or 89.2%.

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Section: Antioxidant Activity Contentsupporting

confidence: 92%

Section: Total Phenolic Contentmentioning

confidence: 99%

Optimization of Bioactive Compound Extraction from Rose Myrtle Fruit (Rhodomyrtus tomentosa, (W.Ait), Myrtaceae) as the Antioxidant Source

Ismandari

Kumalaningsih

Wijana

et al. 2020

The Scientific World Journal

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show abstract

“…These results are higher than the range of TPC reported by Ubando-Rivera et al [32] (10.55-19.90 mg g − 1 DW), who studied the TPC content on the peel of Mexican variety of lime (Citrus Aurantifolia (C) Swingle ). TPC values obtained by Folin Ciaocalteu Test were higher than chromatographic results, this may be due to nonphenolic reducing substances, such as reducing sugar and ascorbic acid presents in the samples [33]. The TPC values obtained from temperatures of 40 to 70 • C indicated a decrease compared to the fresh extract as reported by Fu et al [34] who observed a reduction in TPC from Citri Reticulata samples dried at temperatures above 35 • C. However, TPC results indicated that from 90 to 110 • C an increment on TPC is observed.…”

Section: Total Phenolic Content Antimicrobial Activity and Antioxidamentioning

confidence: 66%

The Effect of Drying Temperature on the Phenolic Content and Functional Behavior of Flours Obtained from Lemon Wastes

Patrón-Vázquez¹,

Baas-Dzul²,

Medina-Torres³

et al. 2019

Agronomy

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Lemon processing generates thousands of tons of residues that can be preserved as flours by thermal treatment to obtain phenolic compounds with beneficial bioactivities. In this study, the effect of different drying temperatures (40, 50, 60, 70, 80, 90, 100 and 110 °C) on the Total Phenolic Content (TPC), antioxidant and antimicrobial activities of phenolic compounds present in Citrus. lemon (L.) Burn f waste was determined. Identification and quantification of phenolic compounds were also performed by UPLC-PDA and UPLC-ESI-MS analysis. Eriocitrin (19.79–27.29 mg g−1 DW) and hesperidin (7.63–9.10 mg g−1 DW) were detected as the major phenolic compounds in the flours by UPLC-PDA and confirmed by UPLC-ESI-MS. Antimicrobial activity determined by Minimum Inhibitory Concentration (MIC) against Salmonella typhimurium, Escherichia coli and Staphylococcus aureus was observed. Accordingly, a stable functional flour as a source of bioactive phenolic compounds obtained from lemon residues at 50 °C may be produced as a value-added product useful in various industrial sectors.

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“…intensidade dependerá da concentração de substâncias redutoras na amostra (CICCO et al, 2009). Entretanto, essa metodologia possui uma limitação, pois além dos compostos fenólicos quantifica também outros compostos com capacidade redutora, tais como ácido ascórbico e açúcares redutores (ZHAO et al, 2017). A cromatografia pode ser classificada em fase normal ou com fase reversa de acordo com a natureza das fases móvel e estacionária.…”

Section: Avaliação Da Atividade Antioxidanteunclassified

“…etanol (Experimento 10). (GARCÍA-VILLALÓN et al, 2016, ZHAO et al, 2017. Os resultados expressos por mg/100g significam mg/100g de blend de chás em base seca.…”

Section: Caracterização Do Blend De Chásunclassified

Estudo do processo de extração e granulação de um blend de chás

Rehder¹

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Dedico este trabalho aos meus pais, aos meus irmãos, aos meus amigos e ao Vinícius pelo apoio incondicional. Agradecimentos AGRADECIMENTOS Agradeço primeiramente aos meus pais, que nunca mediram esforços para me ajudarem, incentivarem, e para que todos os meus objetivos fossem alcançados. Com certeza sem vocês a caminhada seria muito mais pesada e difícil. Obrigada por me mostrarem os caminhos mais fáceis, e por principalmente me ensinarem que o conhecimento é nosso maior bem, algo que ninguém nos tira. Aos meus tios e avós por também torcerem e me ampararem ao longo de toda a minha vida. Agradeço à Deus por me permitir ter uma família sempre presente, ter amigos e oportunidades que me fizeram chegar até aqui. Agradeço à Ele por também ser meu apoio em muitos momentos. Agradeço também às minhas irmãs por partilharem o dia a dia comigo, por celebrarem as vitórias mas, principalmente, por estarem comigo nas dificuldades também. Vocês são, sem dúvida, grande parte do meu apoio, amparo e sucesso. Ao Vinícius agradeço o amor e carinho de todos os dias, por estar sempre disponível para me auxiliar e durante todos esses anos dividir todos os momentos comigo. Sem o seu apoio esta caminhada não teria sido tão feliz. Ao CNPq e à FAPEMIG pelos recursos financeiros que possibilitaram a realização deste trabalho. Ao professor Dr. Marcos Antonio de Souza Barrozo pela orientação e pela consideração durante este período. Muito obrigada pelos ensinamentos transmitidos, pela paciência e por sempre me incentivar. Agradeço a Alcina, por também me incentivar e principalmente pela confiança. Agradeço à todas as ideias e oportunidades que me ofereceu, você foi essencial para que esta etapa fosse concluída. À Lima & Pergher e à Provanza, por me permitirem desenvolver este trabalho e confiarem seus produtos em minhas mãos. Agradeço à eles também pelo blend de chás fornecido para que este projeto fosse concluído. À Cecília, Silvino, Humberto, Ulisses, Roberta, Francielle, Helen e Ione pela boa vontade em auxiliar. À Thabata, aluna de iniciação científica, por toda a ajuda e pela participação ativa para execução deste trabalho.

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Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries

Cited by 57 publications

References 43 publications

Optimization of Bioactive Compound Extraction from Rose Myrtle Fruit (Rhodomyrtus tomentosa, (W.Ait), Myrtaceae) as the Antioxidant Source

Optimization of Bioactive Compound Extraction from Rose Myrtle Fruit (Rhodomyrtus tomentosa, (W.Ait), Myrtaceae) as the Antioxidant Source

The Effect of Drying Temperature on the Phenolic Content and Functional Behavior of Flours Obtained from Lemon Wastes

Estudo do processo de extração e granulação de um blend de chás

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