Evaluation of antioxidant potential of Artocarpus heterophyllus L. J33 variety fruit waste from different extraction methods and identification of phenolic constituents by LCMS

Daud, Mohd Nazrul Hisham; Fatanah, Dian Nashiela; Abdullah, Noorlidah; Ahmad, Rohaya

doi:10.1016/j.foodchem.2017.04.018

Cited by 54 publications

(26 citation statements)

References 34 publications

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“…This finding is similar to the extraction of peanut where ethanol gave the highest yield extract 42.44% compared with n‐hexane 40.33%. Furthermore , extraction of Artocarpus heterophyllus L with ethanol and n‐hexane, ethanol as solvent gave the highest yield extract (14.23%) compared with n‐hexane (Daud, Fatanah, Abdullah, & Ahmad, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of particle size on yield extract and antioxidant activity of peanut skin using modified supercritical carbon dioxide and soxhlet extraction

Putra

Rizkiyah

Zaini

et al. 2018

J Food Process Preserv

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Section: Resultsmentioning

confidence: 99%

Effect of particle size on yield extract and antioxidant activity of peanut skin using modified supercritical carbon dioxide and soxhlet extraction

Putra

Rizkiyah

Zaini

et al. 2018

J Food Process Preserv

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“…The nature of the extracting agent (solvent) will affect the type of flavonoid extracted and will directly influence the biological activity of the recovered compounds. Of the solvents tested, ethanol and methanol are the most widely used for the extraction of flavonoids due to higher yields achieved in the recovery of flavonoids [43,44]. The high demand for antioxidants gave way to the search for methodological alternatives that would increase the yield of flavonoid extraction and reduce process costs.…”

Section: Conventional Methodsmentioning

confidence: 99%

Conventional and Emerging Extraction Processes of Flavonoids

et al. 2020

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Flavonoids are a group of plant constituents called phenolic compounds and correspond to the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and beverages such as wine and beer. Over 7000 flavonoids have been identified and they have been considered substances with a beneficial action on human health, particularly of multiple positive effects because of their antioxidant and free radical scavenging action. Although several studies indicate that some flavonoids have provident actions, they occur only at high doses, confirming in most investigations the existence of anti-inflammatory effects, antiviral or anti-allergic, and their protective role against cardiovascular disease, cancer, and various pathologies. Flavonoids are generally removed by chemical methods using solvents and traditional processes, which besides being expensive, involve long periods of time and affect the bioactivity of such compounds. Recently, efforts to develop biotechnological strategies to reduce or eliminate the use of toxic solvents have been reported, reducing processing time and maintaining the bioactivity of the compounds. In this paper, we review, analyze, and discuss methodologies for biotechnological recovery/extraction of flavonoids from agro-industrial residues, describing the advances and challenges in the topic.

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“…The extract with the most promising antimicrobial and antioxidants properties was selected for LCMS profiling and identification as described by Daud, Fatanah, Abdullah, and Ahmad (). Chromatographic separation Agilent HPLC (6200 series) in combination with mass analyzer G6545A MS‐Q‐TOF LC/MS Agilent Technologies comprising of electrospray source system (ESI) was used.…”

Section: Methodsmentioning

confidence: 99%

Section: Lcms Profiling and Identificationmentioning

confidence: 99%

“…The profiling of the constituent was done in the negative mode of the LC/MS. The better resolution was reported for LC/MS run at negative mode as compared to the positive mode(Daud et al, 2017). The capacity of phenolic and polyphenolic constituents to form negative ions readily, especially in ESI, can be associated with their high sensitivity when running on the LC/MS negative mode(Hua & Jenke, 2012).…”

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Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

2018

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The impacts of different solvents used for removing chlorophyll in guava leaf powder on antioxidant and antibacterial properties of resulting ethanolic extracts were studied. Among all solvents, acetone was the most effective in chlorophyll removal, followed by chloroform as indicated by the lowest chlorophyll a and b contents in resulting extract. However, the ethanolic extract from leaf powder dechlorophyllized using acetone (ACE) showed the lowest antioxidant activities, except for H2O2 scavenging activities (744.12 µmol TE/g), which exhibited the highest value (p < 0.05). Extract from chloroform dechlorophyllized leaf powder (CHL) had the highest antioxidant activities (240.78, 2327.42, and 2598.41 µmol TE/g for DPPH, ABTS, and FRAP assays, respectively), compared to other extracts. For antibacterial activity, ACE had the highest MIC (≥2.5 mg/mL) and MBC (≥5 mg/mL) against all tested microorganisms (p < 0.05). Chloroform was the appropriate solvent for dechlorophyllization, and the resulting extract had higher antioxidant and antibacterial properties than others. Practical applications Oxidative processes and microbial spoilage are responsible for deterioration and safety of perishable food. Phenolic compounds extracted from plant materials are gaining more attention because of their remarkable antioxidant and antibacterial properties. Plant extracts can serve as a natural additive that can replace synthetic chemical additives in foods. However, the application of ethanolic plant extract in food is limited because of their characteristic green color. Dechlorophyllization of leaf extract before extraction could be a means for eliminating this limitation. To the best of our knowledge, this is the first report on the effect of solvents used in dechlorophyllization of leaf powder on the antioxidant and antibacterial properties of their resulting extract. The provided information would serve as background knowledge for preparing the plant extracts without discoloration problem. As a consequence, wider use of leaf extracts can be achieved.

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Evaluation of antioxidant potential of Artocarpus heterophyllus L. J33 variety fruit waste from different extraction methods and identification of phenolic constituents by LCMS

Cited by 54 publications

References 34 publications

Effect of particle size on yield extract and antioxidant activity of peanut skin using modified supercritical carbon dioxide and soxhlet extraction

Effect of particle size on yield extract and antioxidant activity of peanut skin using modified supercritical carbon dioxide and soxhlet extraction

Conventional and Emerging Extraction Processes of Flavonoids

Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

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