Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube

Liu, Xiumin; Liu, Ya; Shan, Chunhui; Yang, Xinquan; Zhang, Qin; Xu, Na; Xu, Lei; Song, Wen

doi:10.1016/j.fochx.2022.100287

Cited by 48 publications

(24 citation statements)

References 38 publications

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“…Organic solvent extraction, enzyme-assisted extraction, ultrasonic extraction, microwave extraction, and recently developed extraction and separation techniques including supercritical fluid extraction, subcritical water extraction, and ionic liquid extraction can all be used to extract FSL ( Liu et al, 2022 ). Since it was found in this investigation to have a higher extraction rate and be more suitable for large-scale production, the ultrasonic-assisted extraction method was chosen for extraction.…”

Section: Discussionmentioning

confidence: 99%

Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

Feng

Xia²,

Tan³

et al. 2023

Front. Microbiol.

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The purpose was to create a novel composite food preservative for fresh-cut lettuce using flavonoids and chitosan from sea buckthorn leaves (SBL). Sea buckthorn leaves were extracted with ethanol as the extraction solvent and ultrasonic-assisted extraction to obtain flavonoid from sea buckthorn leaf crude (FSL), and then the FSL was secondarily purified with AB-8 resin and polyamide resin to obtain flavonoid from sea buckthorn leaf purified (FSL-1). Different concentrations of FSL-1 and chitosan were made into a composite preservative (FCCP) by magnetic stirring and other methods, containing 1% chitosan preservative (CP) alone, 0.5–2 mg/ml of FSL-1 and 1% chitosan composite preservative (FCCP-1, FCCP-2, FCCP-3, and FCCP-4), and the FSL-1 concentrations were analyzed the effect of FSL-1 concentration on the physicochemical properties of the composite preservatives, including their film-forming ability, antioxidant capacity and ability to prevent bacterial growth, was analyzed. To further investigate the effect of the combined preservatives on fresh-cut lettuce, different FCCPs were applied to the surface was stored at 4°C for 7 days. Then the changes in weight loss, hardness, browning index, total chlorophyll content, SOD and MDA were analyzed. It was used to assess the physicochemical indicators of fresh-cut lettuce throughout storage. According to the results of Fourier transform infrared spectroscopy, FSL-1 and chitosan interacted to form hydrogen bonds, and the contact angle and viscosity of FCCP increased on both horizontal glass and polystyrene plates, indicating the good film-forming properties of the composite preservation solution. With the diameter of the antibacterial zone of Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes being (21.39 ± 0.22), (17.43 ± 0.24), (15.30 ± 0.12), and (14.43 ± 0.24) mm, respectively. It was proved that the antibacterial activity of FCCP became stronger with the increase of FSL-1 concentration and had the best antibacterial effect on S. aureus. The complex preservative showed the best scavenging effect on ferric reducing antioxidant capacity, DPPH radicals (96.64%) and 2,2’-Azinobis- (3-ethylbenzthiazoline-6-sulphonate) (ABTS) radicals (99.42%) when FSL-1 was added at 2 mg/ml. When fresh-cut lettuce was coated with FCCP for the same storage time, various indicators of lettuce such as weight loss, hardness, browning index, SOD activity and MDA content were better than the control group showing good potential in fresh-cut vegetables and fruits preservation. FCCP holds great promise for food safety quality and shelf-life extension as a new natural food preservative. The waste utilization of sea buckthorn leaves can greatly improve his utilization and economic benefits.

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Section: Discussionmentioning

confidence: 99%

Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

Feng

Xia²,

Tan³

et al. 2023

Front. Microbiol.

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“…A handheld refractometer determined the content of total soluble solids (TSS). Total avonoid content was determined by the rutin standard method (Liu et al 2022), with rutin as a standard solution (y = 0.0378x + 0.0323, R 2 = 0.999). The total phenolics content was measured by the Folin-phenol method (Arivalagan et al 2021), and gallic acid was used as the standard method (y = 0.938x + 0.038, R 2 = 0.9947).…”

Section: Determination Of Vitamin C and Total Sugar Contentmentioning

confidence: 99%

Effect of composite coating of konjac glucomannan with green tea polyphenols on antioxidant activity and shelf-life of post-harvest passion fruit

Feng

Pan

et al. 2023

Preprint

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In this study, the effect of konjac glucomannan (KGM) and green tea polyphenols (GTP) on the preservation quality of passion fruit was explored by using different GTP (0.1%, 0.2%, and 0.3%) in combination with 0.5% KGM. Quality indexes, physicochemical parameters, and antioxidant enzyme activities of passion fruit were measured every three days during storage. Overall, the results revealed that the 0.2% GTP/0.5% KGM composite coating prevailed as the best preservation group, effectively delaying the increase of shrinkage index, weight loss rate, and respiratory intensity. Moreover, the GTP/KGM composite coating could inhibit the increase of polyphenol oxidase and peroxidase activities while retarding the aging and browning of passion fruit. In conclusion, these results suggested that the treatment of natural composite materials (GTP/KGM) has positive effects on extending post-harvest life and improving the quality of passion fruit.

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“…The flavonoid was extracted according to the method described by Liu et al (28). The flavonoid content was determined by the sodium nitrite-aluminum nitrate colorimetric method and using rutin (0-2.5 µg/mL) as a standard (29).…”

Section: Flavonoid Content Determinationmentioning

confidence: 99%

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

Yuan

Chang

et al. 2022

Front. Nutr.

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To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in C. squamulosa were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of C. squamulosa, reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of C. squamulosa, and the antioxidant activity of C. squamulosa was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of C. squamulosa and other wild edible fungi.

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Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube

Cited by 48 publications

References 38 publications

Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

Effect of composite coating of konjac glucomannan with green tea polyphenols on antioxidant activity and shelf-life of post-harvest passion fruit

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

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