Optimization in the extraction of polyphenolic compounds and antioxidant activity from
            <i>Opuntia ficus‐indica</i>
            using response surface methodology

Tranquilino-Rodríguez, Eunice; Martínez-Flores, Héctor Eduardo; Rodiles‐López, José Octavio; Figueroa‐Cárdenas, Juan de Dios; Pérez-Sánchez, Rosa Elena

doi:10.1111/jfpp.14485

Cited by 6 publications

(3 citation statements)

References 37 publications

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“…Results showed that E2 got the highest flavonoid content, indicating that extension of the maceration time of E2 extract allowed to increase its flavonoid content. Our findings are in convenience with those of Tranquilino-Rodríguez et al (2020). These authors reported that flavonoid contents of 70, 83 and 96% ethanolic extracts of young cladodes of Opuntia ficus-indica were ranged from 3.095 to 10.392 mg QE/g dw proportionally with the increase of EtOH concentration and extraction time from 30 to 120 min.…”

Section: Flavonoidsupporting

confidence: 89%

Optimization of antioxidant activity of aqueous and alcoholic extracts of cashew apple bagasse by mean of experimental design

GNAGNE¹,

Soro²,

GNOUMOU³

et al. 2022

Afr. J. Food Sci.

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Cashew apple bagasse (CAB) constitutes waste in cashew apple conversion in juice industries. This study focused on modelling an optimal condition of antioxidant activity of CAB, in view of valuing it. The response surface methodology through a Box-Behnken design was used to evaluate the effects of three factors influencing antioxidant component extraction. The factors are ethanol proportion of solvent (X1), sample/solvent ratio (X2) and time (X3). Non-toxic solvents (water and ethanol) were used for extraction. Results of the 15 runs show that polyphenol, flavonoid and tannin content varied from 3.12-7.44 mg GAE/g CAB; 4.28-14.99 mg QE/g CAB and 1.95-9.25 TAE/g CAB respectively. The yield of ABTS radical scavenging varied from 22.9-75.9%. The DPPH 50% inhibiting concentration (IC50) varied from 2.28-26.97 mg/ml. Optimal polyphenol and tannin levels (7.44 mg GAE/g CAB and 9.25 mg TAE/g CAB respectively) were achieved using 50% ethanolic solvent. That of flavonoids was reached with the solvent 100% ethanol. Optimal antioxidant activity was reached using 50% ethanolic solvent for both ABTS and DPPH tests (75.9% and 2.28 mg/ml respectively). Statistical analysis showed that time has had no significant effect. Optimal condition of phenolic compounds extraction endowed with antioxidant property consists to macerate CAB powder in 46.1% ethanolic solvent at ratio of 9.5 g/100 ml for 6 h.

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Section: Flavonoidsupporting

confidence: 89%

Optimization of antioxidant activity of aqueous and alcoholic extracts of cashew apple bagasse by mean of experimental design

GNAGNE¹,

Soro²,

GNOUMOU³

et al. 2022

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The experiments were established based on a Box–Behnken Design with the three factors of CN, CMC, and LBG at three levels of 0‒0.5%, 0‒0.15%, and 0‒0.15%, respectively (Table 1). The complete design included 17 experiments with five replicates at the center point to estimate the experimental error (Tranquilino‐Rodríguez, Martínez‐Flores, Rodiles‐López, Dios Figueroa‐Cárdenas, & Pérez‐Sánchez, 2020). The behavior of the system is expressed by the following generalized response surface model:

Y = β_{O} + {false\sum}_{i = 1}^{3} β_{i} X_{i} + {false\sum}_{i = 1}^{3} β_{italicii} X_{i}^{2} + {false\sum}_{i = 1}^{3} {false\sum}_{j = i + 1}^{3} β_{i} X_{i} X_{j} + ε

…”

Section: Methodsmentioning

confidence: 99%

“…The complete design included 17 experiments with five replicates at the center point to estimate the experimental error (Tranquilino-Rodríguez, Martínez-Flores, Rodiles-López, Dios Figueroa-Cárdenas, & Pérez-Sánchez, 2020). The behavior of the system is expressed by the following generalized response surface model:…”

Section: Experimental Designmentioning

confidence: 99%

Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream

Rezvani

Abbasi

Nourani

2020

J. Food Process. Preserv.

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Whipped cream containing 30-40% fat is one of the most popular dairy products for its pleasant sensory characteristics and the foamy texture developed during the aeration stage that remains stable during storage (Camacho, Martínez-Navarrete, & Chiralt, 1998). Whipped cream has a complex emulsion-foam structure the characteristics of whose components play important roles in its stability and consistency. The proper formation of this complex structure with an appropriate texture depends on such varied factors as whipping conditions, fat content, and the presence of useful stabilizers (Camacho, Martínez-Navarrete, & Chiralt, 2001). During the whipping process, large amounts of air bubbles (40%-60%) are entrapped within the initial emulsion of milk fat globules. The partial coalescence of the fat globules as a result of oil degradation in the water emulsion creates a foamy colloidal structure, in which air is dispersed in an aqueous phase. Air bubbles are stabilized by the fat globules at the interface of the dispersed phase

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Optimization of the Extraction Process of Bioactive Compounds from Red Fruits of Stenocereus stellatus: Response Surface Methodology (RSM)

Cervantes-Arista,

García-Jiménez,

Trujillo-Ramírez

et al. 2024

Food Anal. Methods

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Stenocereus stellatus is one of the top 10 most important cactus species in Mexico. Its fruits contain bioactive components like betalains and phenolic compounds. In this study, the extraction conditions were optimized through response surface methodology to maximize the concentration of betalains (betacyanins and betaxanthins), total phenolic compounds (TPC), as well as antioxidant capacity (AC). Various factors were assessed to optimize the extraction of betalains, including pH (W), extraction temperature (X), extraction time (Y), and water: ethanol solvent ratio (Z). TPC and AC were also evaluated using the same factors, except for Z. All these factors had an impact on the concentration of betalains. After evaluating these factors, the optimal extraction conditions were found to be pH 4.2, extraction temperature of 10°C, extraction time of 60 minutes, and a water: ethanol solvent ratio of 55%. Under these conditions, 0.51 mg per g total betalains (BT) were obtained, of which 0.25 mg per g corresponded to BC and 0.26 mg per g to BX. In evaluating TPC and AC, only pH and temperature affected these determinations. The optimal conditions for both variables were pH of 4 and extraction temperature of 60°C, under these conditions 2.34 mg of gallic acid equivalents per g and 18.60 µmol of Trolox equivalents per g were obtained. The results suggest that Stenocereus stellatus could be a promising source for these compounds, which have potential applications in the food and pharmaceutical industries due to their excellent stability under these conditions.

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Optimization in the extraction of polyphenolic compounds and antioxidant activity from Opuntia ficus‐indica using response surface methodology

Cited by 6 publications

References 37 publications

Optimization of antioxidant activity of aqueous and alcoholic extracts of cashew apple bagasse by mean of experimental design

Optimization of antioxidant activity of aqueous and alcoholic extracts of cashew apple bagasse by mean of experimental design

Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream

Optimization of the Extraction Process of Bioactive Compounds from Red Fruits of Stenocereus stellatus: Response Surface Methodology (RSM)

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