Optimization of activated palm oil sludge biochar preparation for sulphur dioxide adsorption

Iberahim, Nursashabila; Sethupathi, Sumathi; Goh, Ching Lam; Bashir, Mohammed J.K.; Ahmad, Waseem

doi:10.1016/j.jenvman.2019.109302

Cited by 39 publications

(17 citation statements)

References 64 publications

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“…The parametric values of the second-order polynomial equation used to construct the mathematical models presented above and the statistical information of the model fitting procedure are presented in Table 3. All models presented a non-significant lack of fit, indicating that the equations adequately describe the effects of the variables on the evaluated responses with good predictability (Iberahim, Sethupathi, Goh, Bashir, & Ahmad, 2019). The obtained coefficients R 2 and R 2 adj were ≥0.83 and 0.81 for HAE and ≥0.73 and 0.67 for UAE (Table 3), which indicates that the variability of each response can be explained by the independent variables involved in the process.…”

Section: Analysis Of the Theoretical Response Surface Modelsmentioning

confidence: 91%

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

et al. 2020

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Heat-and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time (t), solvent concentration (S), and temperature (T) or power (P) were combined in a five-level central composite design coupled with response surface methodology. The delphinidin-3-O-glucoside and cyanidin-3-O-glucoside levels monitored by HPLC-DAD-ESI/MS were used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. HAE was the most efficient method yielding 81 ± 2 mg/g extract under optimal conditions (t = 21.8 min, T = 47.1°C and S = 9.1% ethanol, v/v). Macarons were then produced using the optimized anthocyanin-rich colouring extract and their colour parameters and nutritional profile were monitored during shelf-life. The obtained results provided useful information for the development of anthocyanin-rich extracts from a bio-waste with potential use as natural food colorants.

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Section: Analysis Of the Theoretical Response Surface Modelsmentioning

confidence: 91%

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

et al. 2020

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“…All models presented a non-significant (ns) lack of fit (p > 0.05) and an adequate precision greater than 12, which indicates that the model equations adequately describe the effects of the independent variables on the evaluated responses [32]. The coefficients R 2 and R 2 adj were greater than 0.93 and 0.86 in all cases, respectively (Supplementary Material Table S1), thus indicating that the variability of each response can be explained by the variables involved in the extraction processes.…”

Section: Models Fitting and Statistical Verificationmentioning

confidence: 94%

Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity

et al. 2020

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Heat (HAE)- and ultrasound (UAE)-assisted extraction methods were implemented to recover anthocyanins from red raspberry. Processing time, ethanol concentration, and temperature or ultrasonic power were the independent variables combined in five-level rotatable central composite designs coupled with response surface methodology (RSM) for processes optimization. The extraction yield and levels of cyanidin-3-O-sophoroside (C3S) and cyanidin-3-O-glucoside (C3G) were monitored by gravimetric and HPLC-DAD-ESI/MSn methods, respectively, and used as response criteria. The constructed theoretical models were successfully fitted to the experimental data and used to determine the optimal extraction conditions. When maximizing all responses simultaneously, HAE originated slightly higher response values (61% extract weight and 8.7 mg anthocyanins/g extract) but needed 76 min processing at 38 °C, with 21% ethanol (v/v), while the UAE process required 16 min sonication at 466 W, using 38% ethanol (v/v). The predictive models were experimentally validated, and the purple-red extracts obtained under optimal condition showed antioxidant activity through lipid peroxidation and oxidative hemolysis inhibition, and antibacterial effects against food-related microorganisms, such as Escherichia coli and Enterococcus faecalis. These results highlight the potential of red raspberry extracts as natural food colorants with bioactive effects and could be exploited by industries interested in the production of anthocyanin-based products.

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“…The four mathematical models had a non-significant lack-of-fit ( p > 0.05) and an adequate precision > 15, which indicates that the model equations adequately describe the effects of the variables t and P on Y 1 – Y 3 [ 31 ]. The coefficients R 2 and R 2 adj were higher than 0.75 and 0.70 for all models, respectively (Equations (1)–(4)), showing that the variability of each response can be explained by the extraction process variables.…”

Section: Resultsmentioning

confidence: 99%

Chemical and Bioactive Features of Amaranthus caudatus L. Flowers and Optimized Ultrasound-Assisted Extraction of Betalains

Roriz

Xavier

Heleno

et al. 2021

Foods

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The vibrant colours of many plants are due to secondary metabolites, such as nitrogen-containing compounds, where betacyanins are included. These compounds can be found in plants such as Amaranthus caudatus L. that, due to their high nutritional benefits, have been overproduced, which leads to the accumulation of large amounts of bio-residues. Among these bio-residues, the flowers which have a very intense pink colour and present no economic value or subsequent destination can be exploited as sources of natural colouring agents (betacyanins). This work aimed at characterising the flower’s extract in terms of bioactive molecules such as tocopherols, organic acids, but essentially in terms of betacyanins, in order to obtain a natural colouring agent. For the extraction, ultrasound-assisted extraction (UAE) ideal conditions were obtained using the Response Surface Methodology (RSM), allowing the attainment of an enriched extract of betacyanins in high yields and purity. The obtained extracts were analysed for their bioactive potential, namely antioxidant, antimicrobial and cytotoxic properties. From the obtained results, three isoforms of tocopherols were detected, β-tocopherol (0.884 ± 0.003 mg/100 g dry weight (dw)) being the most abundant one. Regarding the organic acids, oxalic (2.48 ± 0.05 mg/100 g dw), shikimic (0.170 ± 0.003 mg/100 g dw) and traces of fumaric acid were found. Four betacyanins were identified and quantified, namely: amaranthine (171 ± 1 mg/g extract), isoamaranthine (38 ± 1 mg/g extract), betanin (1.6 ± 0.1 mg/g), and isobetanin (1.3 ± 0.1 mg/g extract). The obtained extract also presented antioxidant activity with inhibition concentration (IC50 values) of 29.0 ± 0.4 μg/mL and 114 ± 4 μg/mL for Δt of 60 min and 120 min, respectively in the oxidative haemolysis inhibition assay (OxHLIA) assay. The obtained extract also presented an interesting antibacterial activity with minimum inhibitory concentrations ranging from 5 to 20 mg/mL against pathogenic bacteria and revealed no toxicity for normal cells.

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Optimization of activated palm oil sludge biochar preparation for sulphur dioxide adsorption

Cited by 39 publications

References 64 publications

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity

Chemical and Bioactive Features of Amaranthus caudatus L. Flowers and Optimized Ultrasound-Assisted Extraction of Betalains

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