Optimized Ultrasound-Assisted Extraction of Phenolic Compounds from Polygonum cuspidatum

Abstract

Abstract:In this study the phenolic compounds piceid, resveratrol and emodin were extracted from P. cuspidatum roots using ultrasound-assisted extraction. Multiple response surface methodology was used to optimize the extraction conditions of these phenolic compounds. A three-factor and three-level Box-Behnken experimental design was employed to evaluate the effects of the operation parameters, including extraction temperature (30-70 °C), ethanol concentration (40%-80%), and ultrasonic power (90-150 W), on the extraction yields of piceid, resveratrol, and emodin. The statistical models built from multiple response surface methodology were developed for the estimation of the extraction yields of multi-phenolic components. Based on the model, the extraction yields of piceid, resveratrol, and emodin can be improved by controlling the extraction parameters. Under OPEN ACCESSMolecules 2014, 19 68 the optimum conditions, the extraction yields of piceid, resveratrol and emodin were 10.77 mg/g, 3.82 mg/g and 11.72 mg/g, respectively.

Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod

“…The results shown in the Fig. 4 are in accordance with those reported by [34] in the extraction of piceid, resveratrol and emodin in Polygonum cuspidatum with 50, 59, and 71% ethanol concentrations as extraction solvents. [28] also found that using 52% ethanol allowed the best extraction of phenolic peel compounds from Euryale ferox seeds.…”

Production of Resveratrol by Piceid Deglycosylation Using Cellulase

“…Piceid is the major derivative of resveratrol in many plants and is usually present in much higher amounts than resveratrol itself. The amount of piceid has been reported to be 3-7 times higher than that of resveratrol in grape berry skins, hop cones, grape juices, P. cuspidatum roots and cocoa-containing products [11][12][13]. It should be kept in mind that glycosylation of piceid to the resveratrol 3,5-β-D-diglucoside form increased the water solubility 1700-fold as compared to resveratrol [14].…”

Ultrasound-assisted extraction of resveratrol from functional foods: Cookies and jams

“…Furthermore, different studies on the ultrasonic extraction of resveratrol indicate that the optimal extraction temperature is between 50 and 70°C. Hence, in this study the temperature was fixed at 60°C as recommended in the literature [3,14] The design of experiment (DOE) matrix was established with a Resolution (R) of V + (full factorial) and therefore the design did not suffer from confounding of the main effects and two-variable interaction effects and, furthermore, the two-variable interaction effects were not confounded with each other [15]. The total design matrix consisted of 8 (2 3 ) runs ( Fig.…”