Microwave‐assisted extraction of the main phenolic compounds in flaxseed

Beejmohun, Vickram; Fliniaux, Ophélie; Grand, Éric; Lamblin, Frédéric; Bensaddek, Lamine; Christen, Philippe; Kovensky, José; Fliniaux, Marc‐André; Mesnard, François

doi:10.1002/pca.973

Cited by 122 publications

(77 citation statements)

References 35 publications

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“…In the study of Li et al (2008), SDG content was found to be 1.54% in the defatted flaxseed powder on a dry matter basis. This result is in agreement with previous findings, in which SDG content varied between 0.6 and 2.9% in the defatted flaxseed powder (JOHNSSON et al, 2002;BEEJMOHUN et al, 2007). Struijs et al (2007) obtained 7.5% of the lignan macromolecule from 400 g of flaxseed hulls indicating that flaxseed hulls were enriched in SDG compared to the cotyledons.…”

Section: Chemical Composition Of Flaxseedsupporting

confidence: 83%

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

et al. 2012

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Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate the chemical composition of Brazilian flaxseed, to analyze the stability of lipids present in whole flaxseed flour (WFF) or partially defatted flaxseed flour (DFF) stored under several temperatures, and to investigate the effect of bread making on a product containing flaxseed. Whole flaxseed flour presented (g.100 g-1) 25.7 of insoluble fiber, 10.7 of soluble fiber, 38.9 of lipids, and 2.65 of lignan. Defatted flaxseed flour presented 65% less lipids, 36% more fiber and 56% more lignan than whole flaxseed flour. The fatty acid profile was maintained in the defatted flaxseed flour, and it presented a stable composition during storage under ambient temperature, refrigeration, and freezing. The fatty acid profile was similar in the bread containing defatted flaxseed flour after dough development, baking, and storage at room temperature or refrigerated. After baking, 89% of the lignan content was kept in bread. Results show that Brazilian flaxseed has an interesting chemical composition, and that defatted flaxseed, by-product of lipid extraction, presents a good stability to grind and storage under several temperatures. Thus, defatted flaxseed flour can be incorporated in bread, increasing its nutritional and functional value.

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Section: Chemical Composition Of Flaxseedsupporting

confidence: 83%

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

et al. 2012

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“…Studies showed that microwaves can penetrate plant matrix directly, resulting highly localized temperature and pressure inside plant cells, which can cause selective migration of target compounds into solvent rapidly [Yan et al 2010, Upadhyay et al 2012. So far, microwave treatment has been widely employed to extract phen olics from different plant materials [Beejmohun et al 2007, Kalia et al 2008, Sutivisedsak et al 2010, Tsubaki et al 2010, Song et al 2011. To our best knowledge, usage of MAE has not been previously reported for 6-gingerol extraction in ginger.…”

Section: Introductionmentioning

confidence: 99%

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Liu¹,

Zhou²,

Zhao³

et al. 2014

Acta Sci Pol Technol Aliment

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Background. 6-Gingerol is one of the most pharmacologically active and abundant components in ginger, which has a wide array of biochemical and pharmacologic activities. In recent years, the application of microwave-assi sted extraction (MAE) for obtaining bioactive compounds from plant materials has shown tremendous research interest and potential. In this study, an effi cient microwave-assisted extraction (MAE) technique was developed to extract 6-gingerol from ginger. The extraction effi ciency of MAE was also compared with conventional extraction techniques. Material and methods. Fresh gingers (Zingiber officinale Rosc.) were harvested at commercial maturity (originally from Shandong, laiwu, China). In single-factor experiments for the recovery of 6-gingerol, proper ranges of ratio of liquid to solid, ethanol proportion, microwave power, extraction time were determined. Based on the values obtained in single-factor experiments, a Box-Behnken design (BBD) was applied to determine the best combination of extraction variables on the yield of 6-gingerol. Results. The optimum extraction conditions were as follows: mi crowave power 528 W, ratio of liquid to solid 26 mL·g -1 , extraction time 31 s and ethanol proportion 78%. Furthermore, more 6-gingerol and total polyphenols contents were extracted by MAE than conventional methods including Maceration (MAC), Stirring Extraction (SE), Heat reflux extraction (HRE), Ultrasound-assisted extraction (UAE), as well as the antioxidant capacity. Conclusion. Microwave-assisted extraction showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract within shortest extraction time. Scanning electron microscopy (SEM) images of ginger powder materials after different extractions were obtained to provide visual evidence of the disruption effect. To our best knowledge, this is the fi rst report about usage of MAE of 6-gingerol extraction from ginger, which could be referenced for the extraction of other active compounds from herbal plants.

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“…Microwave-assisted extraction of phenolic compounds from different plants has been studied before by different researchers (Beejmohun et al 2007;Proestos and Komaitis 2008). Gallo et al (2010) extracted phenolic compounds from four different spices, namely Cinnamomum zeylanicum, Coriandrumsativum, Cuminum cyminum, and Crocus sativus.…”

Section: Introductionmentioning

confidence: 99%

Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle

2012

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In this study, extraction of phenolic compounds from nettle by microwave and ultrasound was studied. In both microwave and ultrasound-assisted extractions, effects of extraction time (5-20 min for microwave; 5-30 min for ultrasound) and solid to solvent ratio (1:10, 1:20, and 1:30 g/mL) on total phenolic content (TPC) were investigated. Effects of different powers (50 % and 80 %) were also studied for ultrasound-assisted extraction. In microwave-assisted extraction, the optimum TPC of the extracts (24.64±2.36 mg GAE/g dry material) was obtained in 10 min and at 1:30 solid to solvent ratio. For ultrasound-assisted extraction, the condition that gave the highest TPC (23.86±1.92 mg GAE/g dry material) was 30 min, 1:30 solid to solvent ratio, and 80 % power. Extracts obtained at the optimum conditions of microwave and ultrasound were compared in terms of TPC, antioxidant activity (AA) and concentration of phenolic acids with conventional extraction and maceration, respectively. Microwave reduced extraction time by 67 %. AA of extracts varied between 2.95±0.01 and 4.48±0.03 mg DPPH/g dry material among four methods. Major phenolic compounds were determined as naringenin and chlorogenic acid in nettle.

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Microwave‐assisted extraction of the main phenolic compounds in flaxseed

Cited by 122 publications

References 35 publications

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle

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