Optimizing the extraction of phenolic antioxidants from kudingcha made frrom Ilex kudingcha C.J. Tseng by using response surface methodology

Sun, Yi; Xu, Wenqing; Zhang, Wenqin; Hu, Qiuhui; Zeng, Xiaoxiong

doi:10.1016/j.seppur.2011.01.038

Cited by 58 publications

(35 citation statements)

References 34 publications

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“…As it can be seen in the results; anthocyanins have different and lower maximum % EtOH points than those of phenolics. The reason might be related to the polarity of ethanol and varying solubilities of polyphenols (Sun et al 2011). Higher water composition in the solvent can aid in the extraction of glycosides of phenolic compounds (Tsao and Deng 2004) and anthocyanins found in plants are glycosylated form of anthocyanidins.…”

Section: Fitting the Modelsmentioning

confidence: 99%

“…The maximum predicted Cy-3GR was obtained at 71°C, NcA and Cat at 74°C according to optimized extraction results. Some previous studies concluded that higher temperatures damage phenolic compounds and cause a loss in the yield (Sun et al 2011; Fig. 2 Response surface plots for total phenolic (TP), total anthocyanin (TA), cyanidin-3-glucosylrutinoside (Cy-3GR), neochlorogenic acid (NcA) and catechin (Cat) in function of ethanol concentration, temperature and solvent ratio Ballard et al 2009;Cacace and Mazza 2003).…”

Section: Fitting the Modelsmentioning

confidence: 99%

“…Continuous extraction period until 180 minutes did not cause a loss in the yield, but when considering labor, cost and energy saving, extraction should be terminated at equilibrium points. Sun et al (2011) and Pompeu et al (2009) concluded that degradation started after reaching maximum yield at a certain time. Kitanovic et al (2008) reported similar findings and graph types with our results in their time-kinetic studies.…”

Section: Extraction Kineticsmentioning

confidence: 99%

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Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

2014

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There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75°C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75°C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/ Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41±0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22±0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.

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Section: Fitting the Modelsmentioning

confidence: 99%

Section: Fitting the Modelsmentioning

confidence: 99%

Section: Extraction Kineticsmentioning

confidence: 99%

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Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

2014

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“…The main advantage of RSM is the reduced number of experimental trials needed to evaluate multiple parameters and their interactions [6]. It is widely used in optimizing the extraction process variables, such as polysaccharides [7], phenolics [8], anthocyanins [9] and proteins [10] from different materials.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic-assisted extraction of polysaccharides from Hohenbuehelia serotina by response surface methodology

Wang

et al. 2012

International Journal of Biological Macromolecules

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“…Ilex kudingcha is one of the main plants that produces Kudingcha in China. Certain studies have investigated its chemical composition and pharmaceutical functions, which demonstrated the numerous functional compositions of Kudingcha and the functional effects of those compositions, such as the antioxidant effect (2). It has been reported that Kudingcha is rich in polyphenolic compounds and that it demonstrates potent antioxidant activities in vitro (3,4).…”

Section: Introductionmentioning

confidence: 99%

Ilex kudingcha C.J. Tseng (Kudingcha) has in vitro anticancer activities in MCF-7 human breast adenocarcinoma cells and exerts anti-metastatic effects in vivo

Wang

Song

2013

Oncology Letters

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Ilex kudingcha C.J. Tseng (Kudingcha) is a traditional Chinese drink consumed in East Asia. The present study evaluated the in vitro anticancer effects of Kudingcha in MCF-7 human breast adenocarcinoma cells using a 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyltetrazolium bromide (MTT) assay. At a concentration of 200 μg/ml, Kudingcha inhibited the growth of the MCF-7 cells by 81%. This was a greater degree of inhibition than that observed at concentrations of 100 and 50 μg/ml (58 and 19%, respectively). To elucidate the inhibitory mechanisms underlying the anticancer effect of Kudingcha in cancer cells, the expression of genes associated with apoptosis and inflammation were measured using RT-PCR. Kudingcha significantly induced apoptosis, as determined by 4,6-diamidino-2-phenylindole (DAPI) staining, by upregulating Bax, caspase-3 and caspase-9, and downregulating Bcl-2. The expression of the NF-κB, iNOS and COX-2 genes associated with inflammation was significantly decreased (P<0.05) by Kudingcha, thus demonstrating its anti-inflammatory properties. Kudingcha has been reported to exhibit inhibitory effects of tumor metastasis induced in 26-M3.1 colon carcinoma cells in BALB/c mice. The results demonstrated that Kudingcha had potent in vitro anticancer effects; it induced apoptosis, had anti-inflammatory activities and exerted in vivo anti-metastatic effects. Additionally, the anticancer, anti-inflammatory and anti-metastatic effects of Kudingcha were stronger at high concentrations than at low concentrations.

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Optimizing the extraction of phenolic antioxidants from kudingcha made frrom Ilex kudingcha C.J. Tseng by using response surface methodology

Cited by 58 publications

References 34 publications

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

Ultrasonic-assisted extraction of polysaccharides from Hohenbuehelia serotina by response surface methodology

Ilex kudingcha C.J. Tseng (Kudingcha) has in vitro anticancer activities in MCF-7 human breast adenocarcinoma cells and exerts anti-metastatic effects in vivo

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