Study on Ultrasonic Extraction Technology and Oxidation Resistance of Total Flavonoids from Peanut Hull

Abstract

In this article, a method of ultrasonic extraction (USE) was used to extract flavonoids from peanut hulls. Orthogonal array design experiment was employed to get the optimum extraction conditions. The optimum USE conditions were as follows: ethanol concentration was 65%; solid/liquid ratio (g mL -1 ) was

Process intensification and kinetic studies of ultrasound-assisted extraction of flavonoids from peanut shells

“…The most likely reason might be that the lower ethanol concentration within a range of 50–70%, the higher solubility of flavonoids in the ethanol solution. But the higher ethanol concentration is possible to affect directly the solubility of hydrosoluble flavonoids [34] . As maximum extraction yield was obtained in ethanol concentration of 70%, it was used as the most suitable solvent concentration for extraction of flavonoids from peanut shells.…”

“…The extraction concentration of flavonoids was determined by using a aluminium nitrate colorimetric method reported by Bi et al [34] . 0.5 ml of the diluted sample solutions mixed with 70% ethanol aqueous solution to 5 ml was introduced to a 30 ml test tube , and then 0.3 ml NaNO 2 solution (5%) was added.…”

Ultrasound-assisted extraction of polyphenols from avocado residues: Modeling and optimization using response surface methodology and artificial neural networks

“…These phenolic components in the seeds and peels of avocado tend to increase with the ripening of the fruit, the explanation for this phenomenon is probably due to the release of tannins located in the structure of the cell wall (López-Cobo et al, 2016). The higher design levels BBD corresponding to temperature, ethanol concentration and extraction time caused a drop in the content of polyphenols (Figure 3), this may be due to the that many compounds are hydrolyzed and oxidized at high temperatures, especially when extraction occurs over long periods (Bi, Yang, Sun, Chen, & Zhang, 2011;Dai, & Mumper, 2010). Temperatures > 60 °C decrease the phenolic content in extracts (Akowuah, Mariam, & Chin, 2009).…”

ObtainingAntioxidants from Botanic Matrices Applying Novel Extraction Techniques

“…Conventional extraction techniques (steam distillat ion and Soxh let extract ion, for instance) possess some drawbacks due to the use of high temperatures and/or high amounts of organic solvents; another limitation is that the steam distillat ion process can be used only to obtain volatile oils (mostly terpenes). These conventional techniques are being substituted by novel techniques, as supercritical flu id ext raction (SFE) [95][96][97][98]; pressurized liquid extraction (PLE) [90], [99], [100]; microwave assisted extraction (MA E) [101][102][103]; and ultrasound assisted extraction (UA E) [104], [105]. The choice of the suitable technique depends on: the desired class of co mpounds to be extracted; the structural characteristics of the botanic matrix (fru its, stems, seeds, leaves, root, flowers, etc.…”

“…In food and pharmaceutical fields, UA E is used to extract several bioactive co mpounds fro m botanic matrices, as flavonoids [104], [164], [165], polyphenols [166], [167], alkaloids [168], terpenoids [169] and anthocyanins [105], [170]. The imp rovement of extract ing bioactive compounds when applying ultrasounds is attributed to the mass transfer rate increase due to the solvent cavitation induced by the ultrasounds wave passing through the med iu m [154].…”