Ultrasound assisted extraction of gallic acid from Ficus auriculata leaves using green solvent

Baite, Thangsei Nengneilhing; Mandal, Bishnupada; Purkait, Mihir Kumar

doi:10.1016/j.fbp.2021.04.008

Cited by 43 publications

(30 citation statements)

References 55 publications

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“…Firstly, with the extension of ultrasonic time, and the PR-TFC and PL-TFC at 60 min reached the maximum values, 36.16 ± 1.63 mg/g and 27.82 ± 1.07 mg/g, respectively (Figure 1a). The degree of cell disruption is positive correlation with ultrasonic time, which reproduces in some studies (Anticona et al, 2021, Baite et al, 2021. To explore the impact of the interaction between ultrasonic time and other factors on the TFC, 60 min was selected as the central point, and 40 and 80 minutes as the other two levels of the first factor in RSM.…”

Section: The Uae Analysissupporting

confidence: 57%

Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves

Wang

et al. 2022

Food Sci. Technol

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Paeonia ostii is the representative of oil-utilized peony, its roots (PR) and leaves (PL) are discarded as by-products, resulting in a waste of resources. The exploration of extraction process of active ingredients from PR/PL is beneficial to the comprehensive utilization. In this work, the optimum process of Ultrasound-Assisted Extraction (UAEo) of total flavonoids content (TFC) from PR and PL was determined by single factor and response surface methodology. The results showed that UAEo was 80 min, 1:5 g/mL, 250 W, 33.83 mg Rutin/g dw for PR and 60 min, 1:10 g/mL, 250 W, 25.85 mg Rutin/g dw for PL. Then, Homogenization-Assisted Extraction (HAE), Homogenization-Ultrasound-Assisted Extraction (HUAEo) and Ultrasound-Homogenization-Assisted Extraction (UHAEo) were further analyzed. The highest PR(PL)-TFC by HUAEo at homogenization 5 min was 49.58 ± 0.25 mg/g with an increase of 46.6% (33.02 ± 0.04 mg/g with an increase of 27.7%). The highest PR/PL-total phenolic content by the HUAEo reached 77.84 ± 0.52 mg/g dw and 146.62 ± 2.77 mg/g dw for homogenization 3 min. However, there was no significant difference between HUAEo and UHAEo. In conclusion, the TFC increased with the extension of HAE time, and the combined extraction was higher yield than the single extraction.

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Section: The Uae Analysissupporting

confidence: 57%

Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves

Wang

et al. 2022

Food Sci. Technol

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“…Additionally, during the UAE process, the temperature was kept at 20 ± 1 °C, and it has been reported that the UAE of phenols from PC leaves at low temperatures can help to avoid polyphenol degradation and an increase the extraction yield [ 18 ]. A considerable number of studies have demonstrated that UAE (ultrasound coupled with a sonicator probe) could be used as a technological, viable, and efficient method for extracting phenolic compounds from plant-based materials, including fruit peel, seeds, and leaves, among others [ 25 , 26 , 27 , 31 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium cattleianum Leaves: Optimization Using the Response Surface Methodology

et al. 2022

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In this study, conditions for the ultrasound-assisted extraction (UAE) of soluble polyphenols from Psidium cattleianum (PC) leaves were optimized using response surface methodology (RSM) by assessing the effect of extraction time (XET = 2, 4, and 6 min), sonication amplitude (XSA = 60, 80, and 100%), and pulse cycle (XPC = 0.4, 0.7, and 1 s). Furthermore, the optimized UAE conditions were compared with a conventional aqueous–organic extraction (AOE) method for extracting total phenolics; moreover, a phenolic profile using HPLC and antioxidant activity (DPPH, ABTS, and FRAP) were also compared. According to the RSM, the best conditions for UAE to extract the highest soluble polyphenol content and yield (158.18 mg/g dry matter [DM] and 15.81%) include a 100% sonication amplitude for 4 min at 0.6 s of pulse cycle. The optimal UAE conditions exhibited an effectiveness of 1.71 times in comparison to the AOE method for extracting total phenolics, in 96.66% less time; moreover, PC leaf extracts by UAE showed higher antioxidant values than AOE. Additionally, gallic, protocateic, chlorogenic, caffeic, coumaric, trans-cinnamic, 4-hydroxybenzoic, and syringic acids, as well as kaempferol were identified in PC leaves under UAE. PC leaf extracts are widely used for therapeutic and other industrial purposes; thus, the UAE proves to be a useful technology with which to improve the yield extraction of PC leaf phytochemicals.

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“…This effect can increase mass transfer in both directions—from the liquid to the solid, or in reverse. Therefore, cavitation-induced cell disruption and dispersion of suspended solids, coupled with enhanced mass transfer rates due to acoustic streaming, are believed to be responsible for the improved extraction [ 79 ]. The ultrasound enhanced extraction is usually carried out at a relatively low temperature.…”

Section: Applications Of Ultrasonic Waves In Food Processingmentioning

confidence: 99%

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Chavan

Sharma

et al. 2022

Foods

101

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The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

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Ultrasound assisted extraction of gallic acid from Ficus auriculata leaves using green solvent

Cited by 43 publications

References 55 publications

Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves

Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves

Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium cattleianum Leaves: Optimization Using the Response Surface Methodology

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

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