Process Study on the Ultrasonic Assisted Enzymatic Extraction of Flavonoids from Shepherd's Purse

Pan, Ming; Wang, Shi Kuan; Yuan, Xian Ling; Xie, Ren You; Hong, Yu; Liu, Hui Jie

doi:10.4028/www.scientific.net/amr.634-638.1281

Cited by 1 publication

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mixtures of pectinases and cellulases have been used for the extraction of polyphenols from grape pomace [136,137]. A combination of enzymatic hydrolysis and ultrasonic-assisted extraction was used for the extraction of flavonoids from pigeon pea (Cajanus cajan) leaves [138], celery (Apium graveolens) leaves [139], shepherd's purse (Capsella bursa-pastoris) pulp [140], and mulberry (Morus nigra) must [141]. A set of combinations of different extraction methods (viz.…”

Section: Enzyme and Microorganism-assisted Extractionmentioning

confidence: 99%

“…Anthocyanins, flavonol glycosides, and flavan-3-ols [144] Mulberry (Morus nigra) must Pectinase Anthocyanins and nonanthocyanin flavonoids [141] Nitraria tangutorum juice by-products Cellulase Anthocyanins and nonanthocyanin flavonoids [142] Shepherd's purse (Capsella bursa-pastoris) pulp Pectinase and cellulase Flavonoids [140] Glycyrrhizae radix Cellulase Liquiritigenin and isoliquiritigenin [145] Celery (Apium graveolens) leaves Pectinase Luteolin and apigenin [139] Scutellariae radix Naringinase Bacalein and wogonin [146] Grape (Vitis vinifera) pomace Pectinase and cellulase Anthocyanins and nonanthocyanin flavonoids [137] Pigeonpea (Cajanus cajan) leaves Pectinase Luteolin and apigenin [138] Grape (Vitis vinifera) pomace Pectinase and cellulase Anthocyanins and nonanthocyanin flavonoids [136] Black currant (Ribes nigrum) pomace Pectinase Anthocyanins [135] Chen et al (2011) [146] developed a method for enzyme-assisted extraction of flavonoids from Ginkgo biloba leaves in which the enzyme was used not only for cell wall degradation but also to increase the solubility of target compounds. They used commercial Penicillium decumbens cellulase with high transglycosylation activity.…”

Section: Source Enzyme (S) Compound (S) Referencementioning

confidence: 99%

See 1 more Smart Citation

Conventional and Emerging Extraction Processes of Flavonoids

et al. 2020

View full text Add to dashboard Cite

Flavonoids are a group of plant constituents called phenolic compounds and correspond to the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and beverages such as wine and beer. Over 7000 flavonoids have been identified and they have been considered substances with a beneficial action on human health, particularly of multiple positive effects because of their antioxidant and free radical scavenging action. Although several studies indicate that some flavonoids have provident actions, they occur only at high doses, confirming in most investigations the existence of anti-inflammatory effects, antiviral or anti-allergic, and their protective role against cardiovascular disease, cancer, and various pathologies. Flavonoids are generally removed by chemical methods using solvents and traditional processes, which besides being expensive, involve long periods of time and affect the bioactivity of such compounds. Recently, efforts to develop biotechnological strategies to reduce or eliminate the use of toxic solvents have been reported, reducing processing time and maintaining the bioactivity of the compounds. In this paper, we review, analyze, and discuss methodologies for biotechnological recovery/extraction of flavonoids from agro-industrial residues, describing the advances and challenges in the topic.

show abstract