Enhancement in Diffusion of Electrolyte through Membrane Using Ultrasonic Dialysis Equipment with Plane Membrane

Li, Hui; Ohdaira, Etsuzo; Ide, Masao

doi:10.1143/jjap.34.2725

Cited by 25 publications

(7 citation statements)

References 1 publication

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“…Its feasibility for the extraction of secondary metabolites such as tea, mint, chamomile, ginseng etc. has been highlighted in many research works (Li, Ohdaira, & Ide, 1995;Mason & Zhao, 1994). Ultrasonics enhance mass transfer rates by cavitation forces, where bubbles in the liquid/solid extraction can explosively collapse and generate localized pressure causing plant tissue rupture and improving the release of intracellular substances into the solvent (Knorr, Ade-Omowaye, & Heinz, 2002).…”

Section: Introductionmentioning

confidence: 96%

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

López-Corrales¹,

Toepfl

Butz³

et al. 2008

Innovative Food Science & Emerging Technologies

705

386

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Section: Introductionmentioning

confidence: 96%

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

López-Corrales¹,

Toepfl

Butz³

et al. 2008

Innovative Food Science & Emerging Technologies

705

386

View full text Add to dashboard Cite

“…Ultrasonic extraction (UE) is one of the most industrially used methods to enhance mass transfer due to cavitation force, where bubbles in the liquid/solid extraction can explosively collapse and cause localized pressure, causing the plant tissues to be ruptured and improving the release of intracellular substances into the solvent (Knorr et al. 2002), and its application is used in the extraction of tea, mint, chamomile and ginseng has been highlighted (Mason and Zhao 1994; Li et al. 1995).…”

Section: Introductionmentioning

confidence: 99%

Effects of High Pressure or Ultrasonic Treatment on Extraction Yield and Antioxidant Activity of Pericarp Tissues of Longan Fruit

Prasad

Yang

Zhao

et al. 2010

Journal of Food Biochemistry

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High pressure extraction (HPE) and ultrasonic extraction (UE) has exhibited great potential for extracting bioactive compounds from plant tissues. Experiments were conducted to comparatively investigate the effects of 500 MPa HPE, 40 kHz UE and convention extraction (CE) on extraction yield, total phenolic content and antioxidant activity from longan fruit pericarp. The antioxidant activities of these extracts were then analyzed employing various antioxidant model systems including 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activity, reducing power, total antioxidant capacity, superoxide anion radical scavenging activity and inhibitory ability against lipid peroxidation. In addition, three phenolic compounds, namely gallic acid, corilagin and ellagic acid, were identified and quantified using the high‐performance liquid chromatography method. Compared with CE and UE samples, HPE sample exhibited higher extraction efficiency in terms of extraction yield, phenolic content and antioxidant activity. PRACTICAL APPLICATIONS Longan (Dimocarpus longan Lour.) is an attractive fruit and is widely distributed throughout the southern parts of China. Longan fruit pericarp (LFP) accounts for approximately 20% by weight of the whole fresh fruit and is comprised of significant amount of phenolic compounds and polysaccharides which are natural antioxidants. This work showed that high pressure extraction technique has a high efficiency in extracting phenolic compounds from longan fruit pericarp tissues and the HPE sample shows a strong antioxidant activity of the phenolic compounds, which may help longan industry to develop new extraction methods for better utilization of phenolic compounds as natural antioxidants.

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“…2002). Its feasibility for the extraction of tea, mint, chamomile and ginseng has been highlighted (Mason and Zhao 1994; Li et al . 1995).…”

Section: Introductionmentioning

confidence: 99%

Application of Ultrasonication or High‐pressure Extraction of Flavonoids From Litchi Fruit Pericarp

Prasad

Yang

Zhao

et al. 2009

J Food Process Engineering

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Litchi (Litchi chinensis Sonn.) fruit pericarp (LFP) contains a high amount of flavonoids, which could be used as natural antioxidants. Some emerging novel technologies, such as ultrasonic extraction (UE) and high‐pressure extraction (HPE), have exhibited great potential for flavonoid extraction. Experiments were conducted to comparatively investigate the effects of conventional extraction (CE), 40‐KHz UE and 200‐ or 400‐MPa HPE on the extraction efficiency of flavonoids from LFP. After 30 min of extraction, the extract yield, total phenolic content, 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity and superoxide anion scavenging ability were examined. The crude extract yields by the UE, 400 HPE and CE were 24, 30 and 1.83%, respectively. However, there were no significant differences (P > 0.05) in the total phenolic content and antioxidant activity tested among these three different extractions at the same concentration. In addition, two flavonoids, namely epicatechin and epicatechin gallate, were identified and quantified as the major compounds, while catechin and procyanidin B2 were identified as the minor compounds. The total flavonoid content detected was 0.65, 0.75, 0.29 and 0.07 mg/g dry weight by HPE at 200 and 400 MPs, UE, and CE, respectively. Thus, the HPE technique showed a higher efficiency in extracting flavonoids from LFP, and the HPE could reduce the extraction time and increase the amount of the extracted phenolics. PRACTICAL APPLICATIONS Litchi (Litchi chinensis Sonn.) is a subtropical fruit that originated in Southeast Asia. As litchi fruit is gradually accepted by consumers for its delicious taste and attractive red skin, litchi production has steadily increased in recent decades, with increasing exports to Europe and North America from both the southern and northern hemisphere production areas. Litchi fruit pericarp (LFP) accounts for approximately 16% by weight of the whole fresh fruit and is comprised of a significant amount of flavonoids. Therefore, LFP tissues may be considered an important source of dietary flavonoids. This work showed that HPE technique has a high efficiency in extracting flavonoids from LFP tissues, which may help the litchi industry develop new extraction methods to better utilize the flavonoids from LFP tissues.

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Enhancement in Diffusion of Electrolyte through Membrane Using Ultrasonic Dialysis Equipment with Plane Membrane

Cited by 25 publications

References 1 publication

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

Effects of High Pressure or Ultrasonic Treatment on Extraction Yield and Antioxidant Activity of Pericarp Tissues of Longan Fruit

Application of Ultrasonication or High‐pressure Extraction of Flavonoids From Litchi Fruit Pericarp

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