Insight into solvent effects on phenolic content and antioxidant activity of bamboo leaves extracts by HPLC analysis

Zhu, Dan-Ye; Wang, Caihong; Zhang, Yingshuo; Yang, Yang; Shang, Ya‐Fang; Niu, Xiangli; Sun, Liangyu; Ma, Yong; Wei, Zhao‐Jun

doi:10.1007/s11694-018-9840-2

Cited by 14 publications

(4 citation statements)

References 23 publications

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“…Tahirović et al 59 verified a reduction of 15.5% in the TPA content in the extract of fruits of Prunus spinosa L. with the increase of ethanol in the solvent from 50% to 80%. Similarly, Zhu et al 60 and Tran et al 56 verified a reduction in TPA, TPC, and TFC contents when changing the solvent from hydroethanolic (50% v/v of ethanol) to absolute ethanol.…”

Section: Resultsmentioning

confidence: 84%

Valorization of coffee bean husk via pressurized liquid extraction for production of physicochemical extract

Costa,

Stevanato,

Raspe

et al. 2023

J of Chemical Tech & Biotech

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BACKGROUNDIn this study, obtaining phytochemical compounds from coffee bean husk (Arabica variety) under pressurized conditions (PLE) was investigated. For this, an experimental design was applied to evaluate the efficiency of the extraction in different conditions of temperature, solvent to husk ratio and composition of the hydroethanolic solvent and to determine the maximum extraction conditions of total phenolic acids (TPA). The dry extract obtained under different conditions and by Soxhlet extraction was characterized.RESULTSThe conditions evaluated in the PLE showed that the composition of the hydroethanolic solvent had a greater influence on the results and the maximum extraction of TPA in the liquid extract (3.61 mg CAE 100 ghusk‐1) was achieved with 50% (v/v) ethanol in solvent, 45 mL g‐1 and 80 °C. Under these operational conditions, the extract obtained showed high mass yield (GY) and antioxidant activity (AA). Under pressurized conditions, synergism between operational variables and obtaining phytochemical compounds could be observed. Comparing the techniques, PLE provided a higher GY and AA, demonstrating the efficiency and selectivity of this technique in obtaining biologically active compounds. The main phenolic acids identified in the dry extract were gallic and chlorogenic, indicating an important role as an antioxidant and suggesting potential for its use.CONCLUSIONPLE is a potential method for green extraction to obtain phytochemical extract from coffee bean husk, which, associated with the recovery of compounds by obtaining the dry extract, presents advantages related to storage and handling, representing a starting point for the development of nutraceuticals that can be easily used as ingredients or additives in the chemical industry.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 84%

Valorization of coffee bean husk via pressurized liquid extraction for production of physicochemical extract

Costa,

Stevanato,

Raspe

et al. 2023

J of Chemical Tech & Biotech

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“…The phenolic compounds can play an important role in neutralizing and absorbing free radicals (Borra et al, 2013). The effects of solvents on antioxidant activity of extracts were mostly attributed to the content change of total phenolic (Zhu et al, 2018). In this study, the antioxidant activities of extracts were evaluated with reducing power and DPPH assays.…”

Section: Solvent Selection For Extractionmentioning

confidence: 99%

Optimization of the Extraction Conditions of Phenolic Compounds From Alchemilla Vulgaris Using Response Surface Methodology

Yazici

2021

Gıda

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The object of this study is to determine the best solvent and optimum extraction conditions for extraction of maximum phenolic compounds from Alchemilla vulgaris leaves. Extractions were carried out using solvents with different polarities. Box-Behnken Design was used to optimize extraction conditions including extraction time, temperature, and liquid/solid ratio. In the study, extract obtained with acetone-water indicated the highest total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity. Optimum extraction conditions for both responses were found as 168 min, 48.5 °C, and liquid/solid ratio of 41:1. The maximum TPC and TFC values were determined as 7.17 mg GAE/gdw and 3.63 mg QE/gdw under optimum extraction conditions. Concentrations of five phenolic compounds analyzed by HPLC increased significantl after optimization. The results indicated that optimizing extraction conditions is critical for quantification of phenolic compounds. The present model can contribute to food industry where phenolic compounds have potential use as biopreservatives.

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“…[ 13 , 14 ]. Several studies suggested that the high content of phenolic compounds in the bamboo leaf were significant contributors to its health benefits [ 15 , 16 ]. There is no existing literature that has reported on the kombucha beverages made by the bamboo leaf or mulberry leaf.…”

Section: Introductionmentioning

confidence: 99%

“…Antioxidants 2023, 12, 1573 2 of 16 The mulberry leaf contains many bioactive compounds, such as chlorogenic acid, rutin, and astragalin [9,10]. It is widely utilized in traditional medicines and functional foods due to its numerous health benefits, including antioxidant, anti-inflammatory, anti-diabetes, cardiovascular protective, and anticancer activities, and so on [11,12].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf

Xiong

Cheng

et al. 2023

Antioxidants

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Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to offer a variety of health benefits. Recently, exploring kombucha made from alternative substrates has become a research hotspot. In this paper, two novel kombucha beverages were produced with bamboo leaf or mulberry leaf for the first time. Moreover, the effects of fermentation with leaf residues (infusion plus residues) or without leaf residues (only infusion) on the antioxidant properties of kombucha were compared. The ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, Folin–Ciocalteu method, and high-performance liquid chromatography were utilized to measure the antioxidant capacities, total phenolic contents, as well as some compound concentrations of the kombucha. The results showed that two types of kombucha had high antioxidant capacities. Moreover, kombucha fermented with bamboo leaf residues (infusion plus residues) significantly enhanced its antioxidant capabilities (maximum increase 83.6%), total phenolic content (maximum increase 99.2%), concentrations of some compounds (luteolin-6-C-glucoside and isovitexin), and sensory acceptability, compared to that without residues (only infusion). In addition, fermentation with leaf residues had no significant effect on mulberry leaf kombucha. Overall, the bamboo leaf was more suitable for making kombucha with residues, while the mulberry leaf kombucha was suitable for fermentation with or without residues.

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Insight into solvent effects on phenolic content and antioxidant activity of bamboo leaves extracts by HPLC analysis

Cited by 14 publications

References 23 publications

Valorization of coffee bean husk via pressurized liquid extraction for production of physicochemical extract

Valorization of coffee bean husk via pressurized liquid extraction for production of physicochemical extract

Optimization of the Extraction Conditions of Phenolic Compounds From Alchemilla Vulgaris Using Response Surface Methodology

Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf

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