Multi-frequency power ultrasound green extraction of polyphenols from Pingyin rose: Optimization using the response surface methodology and exploration of the underlying mechanism

Xu, Baoguo; Feng, Min; Tiliwa, Essodézam Sylvain; Yan, Wei; Wei, Benxi; Zhou, Cunshan; Ma, Haile; Wang, Bin; Lu, Chang

doi:10.1016/j.lwt.2021.113037

Cited by 34 publications

(17 citation statements)

References 51 publications

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“…In addition, compared to the mono-frequency pretreatment, multi-frequency ultrasound probably imposed a much higher physical stress on samples by alternating cycles of compression and rarefaction, known as the “sponge effect”. This phenomenon resulted in an altered internal structure of slices due to the generation of micropores [24] , [29] . These pores were used as pathways to maximize mass transfer during pretreatment [15] .…”

Section: Resultsmentioning

confidence: 99%

“…For example, Ma et al [28] found that dual-frequency osmosonication (40/80 kHz) improved water loss and solid gain and led to higher preservation of phenolic compounds and antioxidant activity than the mono-frequency treatments (40 kHz and 80 kHz). Besides, in previous studies, the multi-frequency power ultrasound has been proven to have great effects in food processing, such as extraction [29] , freezing [30] , drying [25] , [31] , thawing [32] , enzymolysis of protein [33] , [34] , modification of starch [35] , inactivation of enzymes [36] , [37] , as well as cleaning [38] , [39] .…”

Section: Introductionmentioning

confidence: 99%

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Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

Tiliwa

Wei

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

Tiliwa

Wei

et al. 2022

Ultrasonics Sonochemistry

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“…The TPC was determined according to the method described by Xu et al [ 11 ] with some modifications. Briefly, 0.5 mL of diluted SCJ (50 times dilution) was added to 2.5 mL of 5% Folin–Ciocalteu reagent and left for 2 min.…”

Section: Methodsmentioning

confidence: 99%

“…Instead, multi-mode ultrasound realizes alternating combinations of multiple frequencies, pulsed ultrasound generation, and real-time monitoring and control of critical parameters, which can overcome the above-mentioned shortcoming [ 8 , 9 , 10 ]. The number of cavitation bubbles produced by multi-frequency ultrasonic treatment is five times greater than that of single-frequency ultrasonic treatment [ 11 ]. It is a well-known fact that when the ultrasound passes through a medium, the microbubbles create a series of compression and expansion cycles [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Feng

Chitrakar

Chen

et al. 2022

Foods

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Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.

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“…where c is the mass concentration of PEIL (µg/mL), n is the dilution factor, V is the sample volume (mL), and m is the sample mass (g). The extraction yield of plants is affected by numerous factors, including extraction time, extraction temperature, solvent type, particle size and liquid-solid ratio [50]. In this experiment, four factors, namely ethanol concentration, extraction temperature, extraction time, and liquid-solid ratio, which greatly influence the effect of the polyphenols extraction rate from medicinal materials, were selected as variables [51].…”

Section: Determination Of Polyphenol Contentmentioning

confidence: 99%

Optimization of Ultrasound-Assisted Extraction of Polyphenols from Ilex latifolia Using Response Surface Methodology and Evaluation of Their Antioxidant Activity

et al. 2022

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The polyphenolic extract of Ilex latifolia (PEIL) exhibits a variety of biological activities. An evaluation of the parameters influencing the ultrasonic extraction process and the assessment of PEIL antioxidant activity are presented herein. Response surface methodology (RSM) was used to optimize the experimental conditions for the polyphenols ultrasonic-assisted extraction (UAE) from the leaves of Ilex latifolia. We identified the following optimal conditions of PEIL: ethanol concentration of 53%, extraction temperature of 60 °C, extraction time of 26 min and liquid–solid ratio of 60 mL/g. Using these parameters, the UAE had a yield of 35.77 ± 0.26 mg GAE/g, similar to the value we predicted using RSM (35.864 mg GAE/g). The antioxidant activity of PEIL was assessed in vitro, using various assays, as well as in vivo. We tested the effects of various doses of PEIL on D-galactose induced aging. Vitamin C (Vc) was used as positive control. After 21 days of administration, we measured superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities, malondialdehyde (MDA) levels in mouse serum and liver tissue. The results demonstrated that the PEIL exhibits potent radical scavenging activity against 1,1-diphenyl-2-picrythydrazyl (DPPH∙), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+), and hydroxyl (∙OH) radicals. The serum concentrations of SOD and GSH-Px were higher, and MDA levels were lower, in the medium- and high-dose PEIL-treated groups than those in the aging group (p < 0.01), and the activity of MDA was lower than those of the model group (p < 0.01). The liver concentrations of SOD and GSH-Px were higher (p < 0.05), and MDA levels were lower, in the medium- and high-dose PEIL-treated groups than those in the aging control group (p < 0.01). These results suggest that optimizing the conditions of UAE using RSM could significantly increase the yield of PEIL extraction. PEIL possesses strong antioxidant activity and use as a medicine or functional food could be further investigated.

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Multi-frequency power ultrasound green extraction of polyphenols from Pingyin rose: Optimization using the response surface methodology and exploration of the underlying mechanism

Cited by 34 publications

References 51 publications

Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Optimization of Ultrasound-Assisted Extraction of Polyphenols from Ilex latifolia Using Response Surface Methodology and Evaluation of Their Antioxidant Activity

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