Microwave assisted extraction of flavonoids from Terminalia bellerica: Study of kinetics and thermodynamics

Krishnan, Radhakrishnan Yedhu; Rajan, K.

doi:10.1016/j.seppur.2015.11.035

Cited by 123 publications

(48 citation statements)

References 45 publications

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“…However, the extraction of the total GLSs present in Bimi inflorescences (Fig. 2(B)) was more similar to an exhaustive extraction; that is, the concentration of GLSs remained constant over time, without increasing …”

Section: Discussionmentioning

confidence: 82%

“…2(B)) was more similar to an exhaustive extraction; that is, the concentration of GLSs remained constant over time, without increasing. 57 If we compare the different extraction methods performed throughout this work (GLS in tissues extracted with hydromethanol versus GLSs in water extracts), in the case of Bimi inflorescences treated with SA + MeJA, similar total concentrations were obtained with the aqueous extraction (at 15 min) and the hydro-methanolic extraction at 70°C, as shown in Table 1(calculated from data of mg g D.W. it was obtained 1125.5 ± 39 versus 1126 ± 19 mg L −1 respectively). However, for MeJA leaves and SA + MeJA stems, the concentration obtained in the hydromethanolic extract was higher than after 15 min and 30 min of boiling respectively (765 ± 13 versus 164.3 ± 4 mg L −1 , and 484.6 ± 69 versus 143.5 ± 3.7 mg L −1 ).…”

Section: Discussionmentioning

confidence: 99%

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Use of elicitation in the cultivation of Bimi® for food and ingredients

et al. 2020

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BACKGROUND Cruciferous foods rich in health‐promoting metabolites are of particular interest to consumers as well as being a good source of bioactives‐enriched ingredients. Several elicitors have been used to stimulate the biosynthesis and accumulation of secondary metabolites in foods; however, little is known about the response of new hybrid varieties, such as Bimi®, under field‐crop production conditions. Therefore, this study was designed to evaluate the effect of salicylic acid (200 μmol L−1, SA), methyl jasmonate (100 μmol L−1, MeJA), and their combination on Bimi plant organs (inflorescences and aerial vegetative tissues – stems and leaves). For this, the composition of the glucosinolates present in the tissues was evaluated. Also, aqueous extracts of the plant material, obtained with different times of extraction with boiling water, were studied. RESULTS The results indicate that the combined treatment (SA + MeJA) significantly increased the content of glucosinolates in the inflorescences and that MeJA was the most effective elicitor in leaves. Regarding the aqueous extracts, the greatest amount of glucosinolates was extracted at 30 min – except for the leaves elicited with MeJA, for which 15 min was optimal. CONCLUSION The elicitation in the field enriched leaves in glucobrassicin (GB), 4‐methoxyglucobrassicin (MGB), and neoglucobrassicin (NGB) and stems and inflorescences in glucoraphanin, 4‐hydroxyglucobrassicin, GB, MGB, and NGB. In this way, this enhanced vegetable material favored the presence of bioactives in the extracts, which is of great interest regarding enriched foods and ingredients with added value obtained from them. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Use of elicitation in the cultivation of Bimi® for food and ingredients

et al. 2020

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“…For example, when the microwave extraction pressures were 0.1, 0.2, 0.3, 0.4, and 0.5 MPa, the yields of APS were 1.87%, 2.67%, 3.15%, 3.73%, and 5.15%, respectively, and the SEM images showed different rupture structures compared with the raw Astragalus material Similar results were obtained by Kratchanova et al (2004), who reported that in the process of extracting pectin by microwave, microwave heating damaged the structure of materials, which were expressed in the improving of capillary porous characteristics to accelerate the penetration of extractants. During microwave extraction process, due to the absorption of electromagnetic energy, the temperature of the material was increased, and moisture in the cell then evaporated, and bubbles and intracellular pressures were increased (Krishnan & Rajan, 2016).When intracellular pressure was higher than cell wall expansion capacity, the cell wall was ruptured, thereby reducing the diffusion resistance in the target component, enhancing the diffusion of target components and improving extraction efficiency (Amarni & Kadi, 2010). In another study, Zhou and Liu (2006) also found that the structure of material was destroyed depending on the increased internal pressure during microwave extraction.…”

Section: Sem Analysis Of Microwave Extractionmentioning

confidence: 99%

“…In recent years, some updated methods have been developed for liquid extraction using HPLC-ESI/MS (Feng et al, 2016) and ultra-HPLC coupled with quadrupole time-of-flight mass spectrometry (Tang et al, 2013;Yi et al, 2012). More importantly, microwave combined with other technologies has been developed for extracting target components of foods, such as polysaccharide from orange peel (Chen, Zhang, Fu, & Liu, 2016), flavonoids from Terminalia bellerica (Yedhu Krishnan & Rajan, 2016), pectin from banana peels (Swamy & Muthukumarappan, 2017), and phenols from Juglansregia L. (Vieira et al, 2017).…”

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confidence: 99%

Kinetic modeling of microwave extraction of polysaccharides from Astragalus membranaceus

Cheng

Guo

Sun

et al. 2019

J Food Process Preserv

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Astragalus is one of the traditional Chinese herbs used for both medicine and food, and the extraction of polysaccharides from Astragalus is popular for its pharmacological activities. In this present study, a new theoretical kinetic model for microwave extraction of polysaccharides was developed by combining Fick's law with microwave electromagnetic field enhancement diffusion theory. Based on fitting to experimental data, a semi‐empirical kinetic model was then established using multiple nonlinear regression, achieving a high determination coefficient (R2) of 0.9223. The semi‐empirical model was used to provide more insights in microwave extraction and mass transfer mechanism of Astragalus polysaccharides. Astragalus cellular structures as affected by microwave extraction were also analyzed by scanning electron microscopy, revealing that the extraction was mainly due to the action of microwave‐induced pressure in Astragalus cells, causing destruction of Astragalus cellular structure. Practical applications Astragalus is a traditional Chinese herb that can be used for both medicine and food. Extraction of polysaccharides from Astragalus is popular as Astragalus polysaccharide (APS) has high biological activity for reducing blood sugar, anti‐oxidation, anti‐virus, anti‐tumor, anti‐inflammatory, and enhancing immunity. Therefore, optimizing the extraction process plays an important role in enhancing extraction rate. In this study, kinetic models for microwave extraction of APS were established, scanning electron micrograph revealed that microwave treatment could generate Astragalus intracellular pressure, which caused destruction of the Astragalus cellular structure, thus improving the extraction efficiency. Results indicated that higher degree of Astragalus cellular structure damaged by microwave would lead to higher extraction rate of polysaccharide. The study would thus provide guidance for improving the microwave extraction process of polysaccharides from Astragalus for the industry.

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“…To date, many studies have been conducted on the microwave extraction of active ingredient or essential oils in plants. Krishnan & Rajan (2015) utilised microwave to extract flavonoids from Terminalia bellerica. Hosseini et al (2016) optimised the MAE of pectin from sour orange peel.…”

Section: Introductionmentioning

confidence: 99%

Process optimisation of microwave‐assisted extraction of peony (Paeonia suffruticosa Andr.) seed oil using hexane–ethanol mixture and its characterisation

Sun

et al. 2016

Int J of Food Sci Tech

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Summary Ethanol and hexane mixture agent microwave‐assisted extraction (MAE) method was conducted to extract peony (Paeonia suffruticosa Andr.) seed oil (PSO). The aim of the study was to optimise the extraction for both yield and energy consumption in mixture agent MAE. The highest oil yield (34.49%) and lowest unit energy consumption (14 125.4 J g−1) were obtained under optimum extraction condition: solid‐liquid ratio 0.37 g mL−1, extraction time 3.72 min, extraction temperature 80.92 °C, ethanol ratio 20.00%. GC–MS results showed that unsaturated fatty acids (UFAs) accounted for 88.60% of total fatty acids in PSO. Moreover, linolenic acid content of 37.35% was the highest UFA and caused PSO to possess good nutrition. PSO in DPPH radical scavenging experiment showed that IC50 value of 28.80 ± 2.13 mg mL−1 exhibited strong antioxidant property. All experiments proved that mixed solvent MAE is an efficient and promising method to extract PSO. This method can effectively reduce the energy consumption and extraction time.

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Microwave assisted extraction of flavonoids from Terminalia bellerica: Study of kinetics and thermodynamics

Cited by 123 publications

References 45 publications

Use of elicitation in the cultivation of Bimi® for food and ingredients

Use of elicitation in the cultivation of Bimi® for food and ingredients

Kinetic modeling of microwave extraction of polysaccharides from Astragalus membranaceus

Process optimisation of microwave‐assisted extraction of peony (Paeonia suffruticosa Andr.) seed oil using hexane–ethanol mixture and its characterisation

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