Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL. ) leaves

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MAGHSOUDLOU E.; ESMAEILZADEH KENARI R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Iranian Food Science and Technology Research Journal Year:2020 | Volume:15 | Issue:6 (60) Page(s): 89-101

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Title

Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL. ) leaves

Author(s)

MAGHSOUDLOU E. | ESMAEILZADEH KENARI R. | Issue Writer Certificate

Keywords

Ultrasonic bathQ1

Ultrasonic probeQ1

Oregano leafQ1

Phenolic ContentQ2

Antioxidant activityQ1

Abstract

Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and type of ultrasound system. Therefore, this study aimed to investigate the process conditions of two ultrasonic systems (bath and probe) to determine the highest extraction efficiency of phenolic and flavonoid compounds in oregano leaves and the best ultrasound extraction conditions. The effects of different combinations of the ultrasonic variables include bath (40-60 ° C; 30-60 minutes) and probe (40-60° C; 5-25 minutes and ultrasound amplitude: 20-40%) were studied using ethanol-water (50: 50v/v) solvent. The antioxidant activities of the extracts were then evaluated by the 2, 2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power tests. The best conditions for extraction of phenolic compounds and flavonoids were obtained using Ultrasonic probe system at 50 ° C for 15 minutes and amplitude of 40%. The maximum total phenol and flavonoid were 473. 22 ± 25. 9 μ g of gallic acid equivalent and 46± 1. 24 μ g of quercetin equivalent per mg of dry extract, respectively. The results showed that the UAE method had a considerable effect on the extraction of bioactive compounds from oregano leaves, and also the probe system had a higher efficiency than the bath system.

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APA: Copy

MAGHSOUDLOU, E., & ESMAEILZADEH KENARI, R.. (2020). Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL. ) leaves. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 15(6 (60) ), 89-101. SID. https://sid.ir/paper/366163/en

Vancouver: Copy

MAGHSOUDLOU E., ESMAEILZADEH KENARI R.. Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL. ) leaves. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2020;15(6 (60) ):89-101. Available from: https://sid.ir/paper/366163/en

IEEE: Copy

E. MAGHSOUDLOU, and R. ESMAEILZADEH KENARI, “Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL. ) leaves,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 15, no. 6 (60) , pp. 89–101, 2020, [Online]. Available: https://sid.ir/paper/366163/en

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