Simultaneous optimization of ultrasound-assisted extraction for total flavonoid content and antioxidant activity of the tender stem of Triarrhena lutarioriparia using response surface methodology
“…However, too strong a mechanical effect may lead to the degradation and destruction of the polyphenol structure and the reduction of active ingredients [22] . This phenomenon also exists in the process of extracting total phenols from pomegranate flowers [7] and total flavonoids from asparagus tender stems [15] . Fig.…”
Section: Resultsmentioning
confidence: 94%
“…The aluminum nitrate colorimetric method was slightly modified to detect the total flavonoid content (TFC) according to Cao et al [15] . The extracts (500 µL) were mixed with 5 % NaNO 2 solution (w/v, 30 µL) for 5 min.…”
“…However, too strong a mechanical effect may lead to the degradation and destruction of the polyphenol structure and the reduction of active ingredients [22] . This phenomenon also exists in the process of extracting total phenols from pomegranate flowers [7] and total flavonoids from asparagus tender stems [15] . Fig.…”
Section: Resultsmentioning
confidence: 94%
“…The aluminum nitrate colorimetric method was slightly modified to detect the total flavonoid content (TFC) according to Cao et al [15] . The extracts (500 µL) were mixed with 5 % NaNO 2 solution (w/v, 30 µL) for 5 min.…”
“…This difference might be attributed to a variation in the content of polyphenols in the plant material, possibly due to different phenological phases and environmental growth conditions such as soil quality and climate [53], as well as other extraction parameters including sample-to-solvent ratio, ultrasonic power and extraction time, which can affect the quality and quantity of targeted compounds [54]. Cao et al (2021) [55], Bouadia-Madi et al (2019) [56] and Ghitescu et al…”
Laurus nobilis L. is an evergreen Mediterranean shrub whose leaves have been known for various health-promoting effects mainly attributed to polyphenols. Microwave- (MAE) and ultrasound-assisted extraction (UAE) are green extraction techniques that enable effective isolation of polyphenols from plant material. Therefore, the aim of this research was to optimize the extraction conditions of MAE (ethanol percentage, temperature, extraction time, microwave power) and UAE (ethanol percentage, extraction time, amplitude) of polyphenols from Laurus nobilis L. leaves and to assess their polyphenolic profile by ultra performance liquid chromatography- tandem mass spectrometry (UPLC-MS/MS) and antioxidant capacity by oxygen radical absorbance capacity (ORAC) assay. Optimal MAE conditions were 50% ethanol, 80 °C, 10 min and 400 W. Optimal UAE conditions were 70% ethanol, 10 min and 50% amplitude. Spectrophotometric analysis showed the highest total phenolic content in the extracts was obtained by MAE, compared to conventional heat-reflux extraction (CRE) and UAE. The polyphenolic profile of all obtained extracts included 29 compounds, with kaempferol and quercetin glycosides being the most abundant. UPLC-MS/MS showed the highest total phenolic content in the extracts obtained by CRE. ORAC assay showed the highest antioxidant capacity in extracts obtained by CRE, which is in agreement with the polyphenolic profile determined by UPLC-MS/MS.
“…To solve these problems, various studies have been conducted to optimize the extraction process, combine other antimicrobial substances, apply active packaging, and encapsulate antibacterial substances to improve their utilization [18][19][20][21][22].…”
Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.
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