Effects of process parameters in microwave-assisted extraction on the anthocyanin-enriched extract from Rhodomyrtus tomentosa (Ait.) Hassk and its storage conditions on the kinetic degradation of anthocyanins in the extract

Pham, Tri Nhut; Le, Xuan Tien; Pham, Van Thinh; Le, Hoang Thien

doi:10.1016/j.heliyon.2022.e09518

Cited by 7 publications

(5 citation statements)

References 33 publications

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“…These effects are similar to the effects UAE on other plant materials (Yin et al, 2022;Zhong & Wang, 2010). Pham et al (2022) demonstrated that the UAE requires additional time when compared to the effectiveness of MAE. Therefore, UAE by ultrasonic bath at 60 °C can enhance the yield of anthocyanin extract from black rice if the time of extraction was extended for more than 20 minutes.…”

Section: Effect Of Assisted-extraction Techniques On the Grain Surfac...supporting

confidence: 69%

Comparison of pulse electric field, microwave and ultrasonic pretreatment prior to black rice extraction on antioxidant and sirtuin1 enzyme stimulating activities

et al. 2023

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The objective of this research was to investigate the effects of pulse electric field, microwave, and ultrasonic assisted water extractions on the bioactive compounds in black rice, and their antioxidant and sirtuin1 enzyme stimulating activities. The number of pulses were changed from 1,000 to 2,000 and 3,000 at a constant electric field intensity of 5 kV/cm. Microwave and ultrasonic conditions were followed by 800 W for 20 min and 60 °C for 20 min, respectively. The results found that using pulse electric field with 3,000 pulses and microwave achieved high concentrations of total phenolic compound and cyanidin-3-glucoside with non-significantly difference. Extracts from the pulse electric field with 3,000 pulses showed the significantly highest DPPH scavenging activity (30.83 ± 2.06%) and the sirtuin1 enzyme stimulating activity (27.260 ± 0.418 of fluorescence intensity) when compared with microwave and ultrasonic extractions. Scanning electron microscopy and fourier transform infrared spectroscopy results showed distinct differences between the effects of these methods on the outer surface. The overall results revealed that pulse electric field and microwave were similarly effective at increasing the content of bioactive compounds in extract and their antioxidant activities. However, the pulse electric field was considerably more effective for activating sirtuin1 enzyme activity.

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Section: Effect Of Assisted-extraction Techniques On the Grain Surfac...supporting

confidence: 69%

Comparison of pulse electric field, microwave and ultrasonic pretreatment prior to black rice extraction on antioxidant and sirtuin1 enzyme stimulating activities

et al. 2023

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“…The α-glucosidase inhibitory activity (α-GIA) of the extracts was measured using the method by Li et al [26]. In short, 1.0 U/mL α-glucosidase (50 µL) dissolving in 0.01 M PBS (pH 6.9), 50 µL of the diluted sample extracts (5,10,15,20,30,60,80, 120 µg/mL dissolving in 20% ethanol) and 100 µL of 0.01 M PBS (pH 6.9) were added to an Eppendorf tube and placed in a water bath for 10 min at 37 • C, followed by addition of 5.0 mM p-NPG solution (100 µL) for another 20 min of incubation at 37 • C. After that, 300 µL of 0.2 M Na 2 CO 3 solution was added to terminate the reaction. Finally, the absorbance of the reaction was determined at 450 nm using a microplate reader (SpectraMax M5 Molecular Device, CA, USA).…”

Section: Digestive Enzyme Inhibition Activities 271 α-Glucosidase Inh...mentioning

confidence: 99%

“…It has been found that the ripeness of fruits has a great influence on the nutritional characteristics, chemical components and biological properties [ 7 , 8 ]. Normally, total soluble solids, amino acids, sugars, phenolics, anthocyanins and bio-activities in berry fruits tend to increase during ripening [ 9 , 10 , 11 ]. In the folk medicine, un-fully mature RTF (UM-RTF) is generally used to treat dysentery or diarrhea.…”

Section: Introductionmentioning

confidence: 99%

“…In the folk medicine, un-fully mature RTF (UM-RTF) is generally used to treat dysentery or diarrhea. In contrast, fully mature RTF (FM-RTF), is considered as a diet source rich in natural antioxidants [ 5 , 6 , 10 ]. Hence, understanding the changes in chemical compositions is of great importance for determining the best ripening stage for fruits with better quality and nutritional value [ 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity

Chen

Dai

et al. 2022

Antioxidants

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Rhodomyrtus tomentosa fruit (RTF) has been known as a food source with multiple health-care components. In this work, nutrition characteristics, free and bound phenolic profiles, antioxidant properties in vitro and digestive enzymes inhibitory activities of un-fully mature RTF (UM-RTF) and fully mature RTF (FM-RTF) were evaluated for the first time. Results verified that high levels of energy, ascorbic acid, organic acids and total phenolics were observed in FM-RTF. Moreover, FM-RTF had significant higher total phenolic content (TPC), but significantly lower total flavonoid content (TFC) than UM-RTF. In addition, twenty phenolic compounds in RTF were identified by high performance liquid chromatography–electrospray ionization–quadrupole time-of-flight tandem mass spectrometry (HPLC-ESI-qTOF-MS/MS) method. Quantitative analysis results indicated that gallic acid, ellagic acid and astragalin were the predominant free phenolics, while gallic acid and syringetin-3-O-glucoside were dominant in bound phenolic fractions. In contrast, higher contents of phenolics were observed in FM-RTF. The results also confirmed that FM-RTF exhibited higher antioxidant activities and digestive enzymes inhibitory activities than UM-RTF. Strong inhibitory ability on α-glucosidase was found in RTF, while bound phenolics showed a stronger α-amylase inhibitory effect than free phenolics. Moreover, the interaction between the main phenolic compounds and α-glucosidase/α-amylase was preliminary explored by molecular docking analysis. The results provided valuable data about the chemical compositions and biological potential of R. tomentosa fruits in both maturation stages studied.

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“…TAC was determined using a pH-differential technique with two buffer systems [8]: KCl, pH 1.0 (0.025 M) and CH3COONa, pH 4.5. (0.4 M).…”

Section: Total Anthocyanin Contentmentioning

confidence: 99%

Optimization of the Microwave Assisted Extraction of Anthocyanin from Violet Glutinous Rice (<i>Oryza sativa)</i> and its Antioxidant Activities

Pham

et al. 2022

MSF

Self Cite

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The application of natural pigments like anthocyanin carries substantial implications in various industries due to their health benefits, including antioxidant abilities, limiting resistance reduction and anti-inflammatory activities. This study extracted anthocyanin from violet glutinous rice (VGC) by microwave-assisted extraction (MAE). The process was optimized concerning different extracting parameters such as solvent concentration (H2O, Ethanol 50, 60, and 70%), material-to-solvent ratio (1/5, 1/10, 1/15, 1/20), microwave power (100, 200, 300W) and microwave support time (3, 5, 7, 10 min). Moreover, the antioxidant property of the obtained anthocyanin was investigated using the DPPH (2.2-diphenylpicrylhydrazyl) and ABTS (2,2-azinobis [3-ethylbenzothiazoline- 6-sulphonic acid]) assays. The highest anthocyanin content, 1.572 mg/g, was achieved at the following conditions: 50% ethanol, the solid/liquid ratio (1:10 mL/g), extraction time (5 min), and microwave power (100W). The antioxidant activity of the ethanol extract of violet glutinous rice with values IC50 was achieved at 93.18 µg/ml, and 32.66 µg/ml for DPPH and ABTS scavenging activity, respectively.

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Effects of process parameters in microwave-assisted extraction on the anthocyanin-enriched extract from Rhodomyrtus tomentosa (Ait.) Hassk and its storage conditions on the kinetic degradation of anthocyanins in the extract

Cited by 7 publications

References 33 publications

Comparison of pulse electric field, microwave and ultrasonic pretreatment prior to black rice extraction on antioxidant and sirtuin1 enzyme stimulating activities

Comparison of pulse electric field, microwave and ultrasonic pretreatment prior to black rice extraction on antioxidant and sirtuin1 enzyme stimulating activities

Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity

Optimization of the Microwave Assisted Extraction of Anthocyanin from Violet Glutinous Rice (<i>Oryza sativa)</i> and its Antioxidant Activities

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