2005
DOI: 10.1007/s11094-005-0143-7
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Improved Method of Flavonoid Extraction from Bird Cherry Fruits

Abstract: The possibility of using sound-stimulated extraction in order to increase the yield of flavonoids from fruits of bird cherry (Padus avium Mill.) was studied. The flavonoid yield depends on the extractant type and temperature. By selecting the optimum extraction conditions and using acoustic treatment, it is possible to achieve a considerable (~48 %) increase in the efficiency of extraction with a significantly reduced extraction time.

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Cited by 40 publications
(27 citation statements)
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“…The extractant was a mixture of water and ethanol (1:1) [7]. Extraction was performed at a temperature of 293°K in a glass extractor placed in a soundproofing jacket.…”
Section: Methodsmentioning
confidence: 99%
“…The extractant was a mixture of water and ethanol (1:1) [7]. Extraction was performed at a temperature of 293°K in a glass extractor placed in a soundproofing jacket.…”
Section: Methodsmentioning
confidence: 99%
“…Isoflavonoids from mung bean sprouts were extracted using 50% ethanol, which has been shown to be more effective than 40, 70 or 90% ethanol under conditions of sound-assisted extraction (Beketov et al, 2005). The choice of 50% ethanol was also done due to the compatibility of extraction procedure with the initial mobile phase composition.…”
Section: Mung Bean Sproutsmentioning
confidence: 99%
“…The same procedure was performed for the rutin standard solution, and the calibration line was construed. [ 24 ]…”
Section: Methodsmentioning
confidence: 99%