Optimization of anthocyanin, flavonol and phenolic acid extractions from Delonix regia tree flowers using ultrasound-assisted water extraction

Adjé, Félix; Lozano, Yves; Lozano, Paul; Adima, Augustin Amissa; Chémat, Farid; Gaydou, Émile M.

doi:10.1016/j.indcrop.2010.06.011

Cited by 58 publications

(25 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The energetic costs of this process are very high due to the concentration and drying stages. Ultrasonic extraction has been widely used to isolate bioactive substances from different parts of plants 4 . Using ultrasound is a highly efficient tool for the fast extraction of active compounds.…”

Section: Cichorium Intybus L (Chicory) Belongs Tomentioning

confidence: 99%

Biochemical Characterization of Tunisian Cichorium Intybus L. Roots and Optimization of Ultrasonic Inulin Extraction

Zarroug

Aydi²,

Dorra³

et al. 2016

Mediterr.J.Chem.,

View full text Add to dashboard Cite

In this study Cichorium intybus L. roots were tested for its chemical composition, antioxidant activity, and phenolic profile. Optimization of ultrasonic inulin extraction using response surface methodology (RSM) was further investigated. Chicory roots were found to have high value of total carbohydrates (70.43%), soluble fiber (66.93), Neutral detergent fiber (NDF) (33.07%), potassium (380 mg/100g), calcium (540 mg/100g) and sodium (140 mg/100g). Chicory roots exhibit a high content of flavonoids, polyphenols, and tannins. Antioxidant activity measurement reveals the capacity of Chicory roots to scavenge diphenylpicrylhydrazyl (DPPH) radicals. Phenolic acids profile shows the abundance of vanillic acid (19.64%) followed by protocatechuic acid (15.67%). The effect of three independent variables namely extraction time, the ratio of water to raw material and temperature on inulin extraction was studied. Optimum deciding responses were Inulin content, Total Soluble Solids (TSS) content and Water produced inulin yield. The optimal ultrasonic extraction conditions were: extraction time 87 min, liquid to solid ratio 38 (ml/g) and ultrasonic temperature 61°C. Under these conditions, the inulin content, TSS content and produced inulin yield were 35.92%, 24.72%, and 32.53%, respectively. The produced inulin was characterized by the Fourier infrared transformation (FTIR) and observed by means of scanning electron microscopy (SEM).

show abstract

Section: Cichorium Intybus L (Chicory) Belongs Tomentioning

confidence: 99%

Biochemical Characterization of Tunisian Cichorium Intybus L. Roots and Optimization of Ultrasonic Inulin Extraction

Zarroug

Aydi²,

Dorra³

et al. 2016

Mediterr.J.Chem.,

View full text Add to dashboard Cite

show abstract

“…The highest amount of TA was obtained when ethanol/water (50:50 v/v) was used as a solvent (pH 6.1), which demonstrates the solubility of anthocyanins in aqueous solutions (Pina et al, 2012). Although small quantities of citric acid can improve the extraction efficiency if the color stability of the anthocyanins is increased under acid conditions (Adjé et al, 2010), in this work, the addition of citric acid did not show a positive effect on the quantity of anthocyanins extracted. Conversely, the effects of the solvent and citric acid on X 0 and TA in PLE extracts were different.…”

Section: Anthocyanin Composition In the Ple Extractsmentioning

confidence: 57%

“…For example, Adjé et al (2010) studied the ultrasound-assisted extraction of anthocyanins from the flowers of Delonix regia using water as an extraction solvent. In that work, the researchers extracted the anthocyanins using acidified water (sulfuric acid (0.01 N) and citric acid (0.01 N)).…”

Section: Anthocyanin Yield (Ay)mentioning

confidence: 99%

“…However, the color stability of the anthocyanins is increased under acid presence due to the antibrowning effects (Altunkaya & Gökmen, 2009). In this context, to improve the extraction yield, the addition of small quantities of acid (e.g., hydrochloric, formic and citric acid) can be considered to enhance the extraction efficiency (Adjé et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction

et al. 2017

View full text Add to dashboard Cite

Açai is considered a functional food, and in addition to being a source of energy and fiber, it is a valuable source of bioactive compounds such as anthocyanins, minerals and fatty acids. In the present work, antioxidant-rich extracts from açai pulp were obtained using pressurized liquid extraction (PLE). The effects of the independent variables, including solvent type (pure ethanol and ethanol/water (50:50 v/v)), citric acid (0 and 0.3%, w/w), pressure (20 and 80 bar) and temperature (30 and 60 °C) were evaluated using a full factorial design. The extraction was affected primarily by the solvent type and the citric acid percentage. The results indicate that the maximum overall yield (X 0 ) was 64 ± 9 (%, d.b.) when the process was performed using ethanol (99.5%) and citric acid (0.3% w/w). The maximum total anthocyanin content and anthocyanin recovered from the raw material were 7 ± 1 (mg anthocyanin/g extract, d.b.) and 11 ± 2 (%, d.b.), respectively.

show abstract

“…As antocianidinas encontradas nesta pesquisa estão de acordo com dados apresentados em estudos anteriores para as seguintes plantas: petúnia, 19,20 jabuticaba, 21 jambolão, 22 repolho roxo, 23,24 flamboyant e pata de vaca. 25,26 Observouse que não é possível estimar a faixa de viragem de pH com base na simples avaliação dos tipos de agliconas preponderantes nos extratos vegetais, já que, por exemplo, apesar de jabuticaba e lobeira -que apresentam preponderantemente as agliconas cianidina e delfinidina -apresentarem pH de viragem de 6,5 a 8,5; jambolão e petúnia -que apresentam preponderantemente a aglicona malvidina -apresentarem diferentes de pH de viragem. Isto significa que a faixa de pH de viragem não depende somente do tipo de aglicona presente, mas de toda composição de antocianinas das amostras.…”

Section: Caracterização De Antocianinas Por Hplc/msunclassified

Antocianinas em extratos vegetais: aplicação em titulação ácido-base e identificação via cromatografia líquida/espectrometria de massas

2012

View full text Add to dashboard Cite

Optimization of anthocyanin, flavonol and phenolic acid extractions from Delonix regia tree flowers using ultrasound-assisted water extraction

Cited by 58 publications

References 15 publications

Biochemical Characterization of Tunisian Cichorium Intybus L. Roots and Optimization of Ultrasonic Inulin Extraction

Biochemical Characterization of Tunisian Cichorium Intybus L. Roots and Optimization of Ultrasonic Inulin Extraction

Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction

Antocianinas em extratos vegetais: aplicação em titulação ácido-base e identificação via cromatografia líquida/espectrometria de massas

Contact Info

Product

Resources

About