Enhancement of Solasodine Extracted from Fruits of Solanum nigrum L. by Microwave-Assisted Aqueous Two-Phase Extraction and Analysis by High-Performance Liquid Chromatography

Li, Lin; Yang, Wen; Wei, Xing Yuan; Wang, Yi; Zhang, Li; Zhang, Yunsong; Zhang, Zhiming; Zhao, Ying; Zhao, Maojun

doi:10.3390/molecules24122294

Cited by 9 publications

(3 citation statements)

References 35 publications

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“…Thus, to get a whole image on both primary and secondary metabolites and other specific origin markers, several combined techniques should be merged. Alongside the conventional analytical approach using gas chromatography/mass spectrometry [4,5] and liquid chromatography/mass spectrometry [6,7], that also assume different extraction procedures, the nuclear magnetic resonance-based metabolomics [8,9] and stable isotopes investigation [10], along with chemometrics, are of interest for checking the conformity of fruit-based products.…”

Section: Introductionmentioning

confidence: 99%

Amino Acid Profile of Fruits as Potential Fingerprints of Varietal Origin

et al. 2019

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This study aims to assess the capability of the 1 H-NMR profiling of fruits from different genera in combination with multivariate data analysis to provide feasible information for fruit juices' authenticity in terms of botanical origin. Nine fruit varieties from four genera were selected for the experimental plan. The juice obtained from the fruits was characterized using the 1 H-NMR technique, selecting the obtained amino acid profile of fruits as a potential specific fingerprint. Due to the complex information provided by the NMR spectra, a chemometric approach of the data was further applied to enable the differentiation of the fruit samples, highlighting thus its suitability as a discrimination tool for the varietal origin. The advantage of this analytical approach is given by the relatively simple working procedure, which consists of an easy, fast, and accessible preparation stage while providing complex information on fruit composition.

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Section: Introductionmentioning

confidence: 99%

Amino Acid Profile of Fruits as Potential Fingerprints of Varietal Origin

et al. 2019

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“…An analysis of variance (ANOVA) was used to achieve the univariate analysis, implementing the Tukey multiple range assessment [41]. Furthermore, a partial least squares regression (PLSR) trial was performed with XLSTAT Addinsoft 2014.5.03 (Addinsoft Inc., New York, NY, USA).…”

Section: Discussionmentioning

confidence: 99%

Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines

Popescu (Stegarus),

Botoran,

Ionete

et al. 2023

Applied Sciences

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Climate conditions clearly influence the concentration of important substances in grapes, generating chemical reactions that will determine the final wine aromas. Three different regions were chosen to cover the most important viticultural areas from Romania. The aim of this study was to highlight, for the first time, the volatile profile for two Romanian white wines, Feteasca regala and Feteasca alba, from three different vineyards (Silagiu, Aiud, and Sarica Niculițel). The results showed that wine’s aromatic profile was directly proportional with the area of origin for the grapes, directly correlated to the climate. The obtained values for alcohols, esters, aldehydes, and terpenoid compounds were also related to the oenoclimatic aptitude index, a significant accumulation of aroma compounds being observed mainly for the Feteasca regala wine. A total of 17 superior alcohols were evidenced within the two types of wines, among them, 2-phenyl ethanol being distinguished by its higher level in all samples, varying from 7692 up to 11,783 µg/L. Together with some aromatic esters, it offers one of the most pleasant aromas, resembling rose flavour. Of all the acids found in wines, the succinic acid has the most intense flavour, tasting somehow bitter and salty, imprinting to wine a certain “juiciness” and “vinosity”. Diethyl succinate was one of the main esters in all six samples, with concentrations from 777 up to 1200 µg/L. Also, two terpenoid compounds and two aldehydes were found in all samples. The data obtained from PCA evaluation suggested that there is a significant variance among wine varieties. Nevertheless, hierarchical clustering was applied to explain the relationship between the six samples of wines, the smallest clusters that included Silagiu and Aiud winegrowing regions suggesting an increased similarity of the compositional profile.

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“…A further increase in time could result in internal overheating caused by cell rupture and enhanced solubility of active components, thus, releasing anthocyanin into the extraction medium (Shukla et al, 2022). Consequently, anthocyanins degradation may occur beyond 3 min of extraction time due to prolonged excessive heating (Lin et al, 2019).…”

Section: Microwave Timementioning

confidence: 99%

Extraction of functional natural products employing microwave-assisted aqueous two-phase system: Application to anthocyanins extraction from mulberry fruits

WANG

ZONG

CUI

et al. 2023

Preprint

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Microwave-assisted aqueous two-phase extraction (MAATPE) was applied to obtain anthocyanins from mulberry using ethanol/ammonium sulfate ((NH4)2SO4) as the biphasic extractant. The optimal conditions for anthocyanins extraction were determined by response surface methodology (RSM), which included 39% ethanol (w/w), 13% (NH4)2SO4 (w/w), a liquid-to-solid ratio of 45:1, and microwave exposure for 3 min at 32°C and 480 W, resulting in a maximum extraction recovery of 86.35 ± 0.32%. The main components of mulberry-extracted anthocyanin were effectively enriched through MAATPE extraction, as analyzed using high-performance liquid chromatography (HPLC). Fourier transform infrared (FT-IR) spectra analysis indicated that hydrogen bonding was the primary mechanism causing the extraction behavior of MAATPE. Scanning electron microscope (SEM) showed that MAATPE was more conducive to the dissolution of mulberry anthocyanins than ethanol and ATPE extraction. Moreover, antioxidant experiments showed that the mulberry anthocyanin extract obtained employing the MAATPE method exhibited better antioxidant activity in scavenging DPPH and ABTS free radicals. These results demonstrate that the MAATPE is a promising approach for the extraction of anthocyanins from mulberry. Moreover, mulberry-derived anthocyanins may serve as novel natural antioxidants for functional food ingredients and additives.

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Enhancement of Solasodine Extracted from Fruits of Solanum nigrum L. by Microwave-Assisted Aqueous Two-Phase Extraction and Analysis by High-Performance Liquid Chromatography

Cited by 9 publications

References 35 publications

Amino Acid Profile of Fruits as Potential Fingerprints of Varietal Origin

Amino Acid Profile of Fruits as Potential Fingerprints of Varietal Origin

Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines

Extraction of functional natural products employing microwave-assisted aqueous two-phase system: Application to anthocyanins extraction from mulberry fruits

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