Optimization of the green extraction of polyphenols from the edible flower Clitoria ternatea by high-power ultrasound: A comparative study with conventional extraction techniques

Santos, Luan Gustavo dos; Martins, Vilásia Guimarães

doi:10.1016/j.jarmap.2023.100458

Cited by 12 publications

(8 citation statements)

References 22 publications

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“…It was obvious that flavonoids extracted by the UE approach had significantly higher TFC and antioxidant capacity (measured by the DPPH assay) than SE and USE methods ( p < 0.05), as a result of extended UAE durations, which encourage more breakdown of the solid vacuole and cell wall, allowing solvent penetration and biocompound diffusion. 76 USE yielded significantly lower TPC, TFC, and antioxidant activity when compared to the other two methods. This is believed to be a result of increased temperature due to ultrasound treatment, which was reported to be as high as 48 °C when cooling is not implemented.…”

Section: Resultsmentioning

confidence: 82%

“…Table shows the TPC, TFC, and antioxidant activities of the flavonoids obtained from different extraction techniques, where the extraction method had a significant impact. It was obvious that flavonoids extracted by the UE approach had significantly higher TFC and antioxidant capacity (measured by the DPPH assay) than SE and USE methods ( p < 0.05), as a result of extended UAE durations, which encourage more breakdown of the solid vacuole and cell wall, allowing solvent penetration and biocompound diffusion . USE yielded significantly lower TPC, TFC, and antioxidant activity when compared to the other two methods.…”

Section: Resultsmentioning

confidence: 99%

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Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Dikmetas,

Devecioglu,

Karbancioglu-Guler

et al. 2024

ACS Omega

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Orange is one of the primary fruits processed into juice and other products worldwide, leading to a vast amount of waste accumulation. Such waste has been considered as an attractive candidate for upcycling to obtain bioactive components remaining. The present study investigated the extraction of essential oil (EO), flavonoids, and pectin from industrial orange waste with a holistic approach. To maximize EO yield and Dlimonene concentration, hydrodistillation (HD) conditions were selected to be 5.5 mL water/g solid for 180 min. Remaining solids were further used for flavonoid extraction where conventional solvent, sequential ultrasound + solvent, and ultrasound-assisted extraction (UE) were applied. UE applied for 50 min with 120 mL solvent/g solid yielded the highest total phenolic (TPCs) and total flavonoid contents (TFCs), antioxidant capacity, and hesperidin and neohesperidin concentrations. In terms of TPC, TFC, antioxidant capacity, and antibacterial activity, both EO and flavonoid fractions demonstrated moderate to high bioactivity. At the final step, ethanol precipitation was applied to obtain the pectin that was solubilized in hot water during HD and it was characterized by Fourier transform infrared, degree of esterification, and galacturonic acid content. Practical application: to ensure utilization in the food, pharmaceutical, and cosmetic industries, this study presents a combined method to obtain several value-added compounds from industrial orange waste. Bioactive EO and flavonoids obtained could have applications in functional food, supplements, or cosmetic formulations, whereas extracted pectin can be used in many formulated foods and drugs.

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Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Dikmetas,

Devecioglu,

Karbancioglu-Guler

et al. 2024

ACS Omega

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“…This method yielded total anthocyanin levels ranging between 6146.90-7925.29 mg/L, depending on the specific extraction technique employed [25]. The total anthocyanin levels obtained from butterfly pea flower dye extraction using conventional and ultrasonic-assisted extraction methods with 60% ethanol solvent were 3010.9 and 3530.2 mg/L, respectively [21]. The change in the extract's color in reaction to pH variations was assessed by adjusting the pH of the extract from 1 to 12.…”

Section: Resultsmentioning

confidence: 99%

“…The resulting soak was filtrated, and the solvent was evaporated using a vacuum evaporator to obtain a concentrated solution. The butterfly pea flower extract was then characterized to determine the total anthocyanin content using the pH difference method, total phenolic content (TPC) using Folin's reagent [21], flavonoid content, and antioxidant activity test.…”

Section: Extraction Of Butterfly Pea Flowersmentioning

confidence: 99%

Smart and Green Packaging Made from Chitosan-based Biofilm with the Addition of Ginger Oil and Anthocyanins from Butterfly Pea Flower Extract (Clitoria Ternatea L)

Mahatmanti,

Alauhdin,

Kusumaningrum

2024

J. Kim. Sains Apl.

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A chitosan-based biofilm modified with ginger essential oil and butterfly flower extract has been made. This biofilm was tested for its potential as a raw material for smart and environmentally friendly packaging (smart and green packaging). The potential of biofilm as a packaging raw material is known from the characterization results, which include color changes at various pHs, mechanical properties, antioxidant properties, antibacterial properties, and morphological structure. The produced biofilms exhibit sensitivity to alterations in pH levels, manifesting distinct color transitions from pink and purple to green within the pH range of 1 to 12. This phenomenon arises due to adding butterfly flower extract into the biofilm, which contains anthocyanin dyes with a total concentration of 1113.3 mg/L. Adding butterfly flower extract and ginger oil contributes to an augmented biofilm thickness; however, this is accompanied by a reduction in both tensile strength and percent elongation. Concurrently, the addition of butterfly flower extract and ginger oil imparts antioxidant and antibacterial properties to the biofilm. The introduction of additional extracts enhances the antioxidant and antibacterial attributes of the biofilm. In the color and pH response assessment, the biofilm augmented with a 7.5% v/v extract exhibited a color difference value (ΔE) exceeding 5 across all assessed pH values. These findings signify the observable color variations in the biofilm due to pH fluctuations with the unaided eye. According to the outcomes of characterization and analysis, the produced biofilm holds promise as an environmentally friendly packaging solution due to its reliance on natural components and its endowed antioxidant and antibacterial properties, contributing to the prolonged preservation of packaged food items. Moreover, the biofilm demonstrates the capability to gauge the quality of food products based on their pH, which is evident through direct color alterations.

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“…Even though the use of anthocynin has been reported for the development of pH indicator films, it is usually used as extracts (Neves et al ., 2022). The traditional extraction techniques can be laborious and environmentally problematic, since demand large amount of solvents and generates wastes (Mir‐Cerdà et al ., 2023; Santos & Martins, 2023).…”

Section: Introductionmentioning

confidence: 99%

Development and application of pH‐indicator film based on freeze‐dried purple‐fleshed sweet potato, starch, and CMC

Silva

Júnior

Miranda

et al. 2023

Int J of Food Sci Tech

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SummarySmart packaging is an emergent solution commonly used to indicate the current quality and freshness of the food. In this study, a pH indicator film without an anthocyanin‐extraction step was developed, based on purple‐fleshed sweet potato powder (SPP) prepared by freeze drying process, with starch or starch and carboxymethyl cellulose (CMC). The colour of the powder and the films changed from pink to green with the pH change from 1 to 11. The effectiveness of the indicator films was assessed by the ground beef spoilage trial, which resulted in a colour change from purple to green when the pH of the meat raised from 5.54 to 7.92. The microbiological growth and the sensory changes of the meat confirmed the deterioration process. Therefore, developed indicator films could successfully indicate the spoilage of packaged ground beef.

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Optimization of the green extraction of polyphenols from the edible flower Clitoria ternatea by high-power ultrasound: A comparative study with conventional extraction techniques

Cited by 12 publications

References 22 publications

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Smart and Green Packaging Made from Chitosan-based Biofilm with the Addition of Ginger Oil and Anthocyanins from Butterfly Pea Flower Extract (Clitoria Ternatea L)

Development and application of pH‐indicator film based on freeze‐dried purple‐fleshed sweet potato, starch, and CMC

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