ULTRASOUND-ASSISTED EXTRACTION OF SAPONINS FROM CHUBAK PLANT (ACANTHOPHYLLUM GLANDULOSUM) ROOT BASED ON THEIR EMULSIFICATION AND FOAMING PROPERTIES

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KEYHANI VAHID; MORTAZAVI SEYED ALI; KARIMI MEHDI; KARAZHIYAN HOJJAT; SHEIKHOLESLAMI ZAHRA

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Journal: Research and Innovation in Food Science and Technology Year:2015 | Volume:4 | Issue:4 Page(s): 325-342

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Title

ULTRASOUND-ASSISTED EXTRACTION OF SAPONINS FROM CHUBAK PLANT (ACANTHOPHYLLUM GLANDULOSUM) ROOT BASED ON THEIR EMULSIFICATION AND FOAMING PROPERTIES

Author(s)

Keywords

CHUBAKQ2

EMULSIFICATIONQ2

FOAMINGQ2

SAPONINQ2

ULTRASOUND WAVESQ2

Abstract

CHUBAK plant root has abundant amount of SAPONIN. SAPONINs act as emulsifier agents and produce stable foam in water. The main purpose of the present research is to achieve a kind of extract with high SAPONIN content in shorter time with lower solvent consumption for use in food processing. For this purpose extraction was done with soxhlet method using ultrasound and then extraction yield was evaluated through determination of the index of EMULSIFICATION and foam formation ability. Results showed that ultrasound-assisted extraction reduced achievement time for optimum extract about 12 times in comparison with soxhlet method. Also effect of different parameters on extraction yield during ultrasound-assisted extraction studied and the optimum conditions were determined: Time 40min, Temperature 75oC, ULTRASOUND WAVES intensity 80%, particle size 0.1-0.4mm, solvent to sample ratio 25 ml/g and solvent concentration 60%. The creation of such conditions led to increases in index of EMULSIFICATION to 0.764 and foam formation ability to 7.033 cm.

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References

FORMULATION OF A HERBAL SHAMPOO USING TOTAL SAPONINS OF ACANTHOPHYLLUM SQUARROSUM

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APA: Copy

KEYHANI, VAHID, MORTAZAVI, SEYED ALI, KARIMI, MEHDI, KARAZHIYAN, HOJJAT, & SHEIKHOLESLAMI, ZAHRA. (2015). ULTRASOUND-ASSISTED EXTRACTION OF SAPONINS FROM CHUBAK PLANT (ACANTHOPHYLLUM GLANDULOSUM) ROOT BASED ON THEIR EMULSIFICATION AND FOAMING PROPERTIES. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 4(4), 325-342. SID. https://sid.ir/paper/234011/en

Vancouver: Copy

KEYHANI VAHID, MORTAZAVI SEYED ALI, KARIMI MEHDI, KARAZHIYAN HOJJAT, SHEIKHOLESLAMI ZAHRA. ULTRASOUND-ASSISTED EXTRACTION OF SAPONINS FROM CHUBAK PLANT (ACANTHOPHYLLUM GLANDULOSUM) ROOT BASED ON THEIR EMULSIFICATION AND FOAMING PROPERTIES. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;4(4):325-342. Available from: https://sid.ir/paper/234011/en

IEEE: Copy

VAHID KEYHANI, SEYED ALI MORTAZAVI, MEHDI KARIMI, HOJJAT KARAZHIYAN, and ZAHRA SHEIKHOLESLAMI, “ULTRASOUND-ASSISTED EXTRACTION OF SAPONINS FROM CHUBAK PLANT (ACANTHOPHYLLUM GLANDULOSUM) ROOT BASED ON THEIR EMULSIFICATION AND FOAMING PROPERTIES,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 4, pp. 325–342, 2015, [Online]. Available: https://sid.ir/paper/234011/en

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