Improvement of leaching process of Geniposide with ultrasound

Ji, Jianbing; Lu, Xin; Mei-Qiang, Cai; Xu, Zhichao

doi:10.1016/j.ultsonch.2005.08.003

Cited by 108 publications

(24 citation statements)

References 19 publications

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“…As a result the inulin can easily diffuse through the cell walls and the extraction yield increases. As mentioned before, high shear forces cause increased mass transfer of extractants (Ji et al. , 2006).…”

Section: Resultsmentioning

confidence: 87%

Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound

Milani

Koocheki

Golimovahhed

2011

Int J of Food Sci Tech

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Summary Burdock root could be a source of inulin, but scarce studies about its extraction exist. To optimise conventional and ultrasound‐assisted extraction of inulin, various combinations were used. The independent variables for ultrasound extraction were sonication amplitude (20–100%), sonication temperature (20–60 °C) and sonication time (5–25 min) while for conventional extraction the following variables were water to solid ratio (5–15 v/w), temperature (40–90 °C) and time (5–40 min). For each response, a second‐order polynomial model was developed using multiple linear regression analysis. The use of high intensity ultrasound significantly improves the extraction of inulin contained within the body of Burdock root. It was shown that increasing the amplitude (from 20% to 85%) and extraction time increased the extraction yield; however, the effect of temperature was minor. Optimum extraction condition was found to be sonication time: 25 min, sonication amplitude 83.22% and temperature: 36.76 °C.

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Section: Resultsmentioning

confidence: 87%

Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound

Milani

Koocheki

Golimovahhed

2011

Int J of Food Sci Tech

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“…Comparison of the exchange methods shows that the time to reach equilibrium in the traditional method is shorter than that in the ultrasonic one. Ultrasound also enhanced the exchange amount by means of transient cavitation bubbles which are found not only in the fluid phase surrounding the particles but also in the solution within the porous particles, compared to the traditional method [8,9]. The effect of the fold equivalent excess of Li + and Ca 2+ ion exchanges is also clearly seen: the higher the amount of the ions present in the solution, the higher the exchange amount.…”

Section: Resultsmentioning

confidence: 94%

“…They found that phenol desorption rates were enhanced with the ultrasound due to an increase in diffusive transport within the pores. In another study, the effect of ultrasound was investigated on the leaching process [8,9]; Geniposide leaching from the Gardenia fruit. Ultrasound increased the external mass transfer and intraparticle diffusion coefficients.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound on the kinetics of cation exchange in NaX zeolite

Erten-Kaya

Çakıcıoğlu-Özkan

2012

Ultrasonics Sonochemistry

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a b s t r a c tIn this study, we focused on the effect of ultrasound on ion exchange kinetics to obtain the Li-, Ca-and Cerich NaX zeolite. The results were compared to those obtained from the traditional batch exchange method under similar conditions. Contact time and initial cation concentration (fold equivalent excess) were studied. Ultrasound enhanced the replacement of Na + ion with Li + , Ca 2+ and Ce 3+ ions in the extra-framework of zeolite up to 76%, 72% and 66%, respectively. The intraparticle diffusion is the rate limiting step in the ion exchange for both exchange methods. As compared to the traditional exchange method, the ultrasonic method applied in this study was found to be very effective on the exchange amount at equilibrium.

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“…Extraction rates of oleoresin for UAE were more rapid than the maceration technique. Ji et al (2006) reported that ultrasound could enhance the diffusion of the solvent in a substance, due to the influence of the ultrasound cavity.…”

Section: Yield Of Nutmeg Oleoresinsmentioning

confidence: 99%

A comparative study of nutmeg (Myristica fragrans Houtt.) oleoresins obtained by conventional and green extraction techniques

Morsy

2016

J Food Sci Technol

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This study evaluated the effect of conventional maceration and ultrasound assisted extraction techniques on the extraction yield, chemical composition and sensory characteristics of nutmeg oleoresins. Extraction was performed using material: absolute ethanol ratio 1:4, at room temperature. The volatile components of the oleoresin were identified by gas chromatography-mass spectrometry. The results of the study showed that the yield ranged from 4.55 to 9.63 %. Fifty-three compounds in the nutmeg oleoresin have been identified to account for [90 % of the total oil content. Sabinene, myristicin, elemicin, a-pinene, b-pinene, limonene, terpinen-4-ol and myristic acid were found as major compounds of all the nutmeg oleoresins obtained by different techniques. The sensory characteristics of the oleoresin were strongly influenced by the ultrasonic intensity and duration of extraction. The experimental results showed that ultrasound assisted extraction technique at 40 % of the maximal output power and 10 min produced superior quality nutmeg oleoresin with a remarkable yield.

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Improvement of leaching process of Geniposide with ultrasound

Cited by 108 publications

References 19 publications

Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound

Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound

Effect of ultrasound on the kinetics of cation exchange in NaX zeolite

A comparative study of nutmeg (Myristica fragrans Houtt.) oleoresins obtained by conventional and green extraction techniques

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