Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’ s comparison with hydroethanolic extract

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Bolourian S.; SHAHIDI F.; HOSSEINI H.; HOSSEINI F.; SABERIAN H.; MALEKI M.

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

Journal Paper

Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2020 | Volume:11 | Issue:2 Page(s): 109-132

Download Full-Text

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

Persian Verion

View:

463

Download:

Cites:

Information Journal Paper

Title

Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’ s comparison with hydroethanolic extract

Author(s)

Keywords

Jujube fruitsQ1

Optimization of aqueous extractQ1

Response surface methodologyQ1

Hydroethanolic extractQ1

Synthetic antioxidantQ1

Abstract

Background and objectives: Many of the biological functions of jujube fruit could be due to its antioxidant compounds. However, antioxidants and antioxidant capacity of fruits could be affected by several factors, such as cultivar, agronomic condition, postharvest manipulation, and maturation of fruit. The aim of the present study was to optimize the conditions used in extraction of aqueous extract from jujube cultivated in Iran, as well as comparing amounts of jujube bioactive compounds with both Hydroethanolic extract and literature. Materials and methods: Response surface methodology was used to determine optimal amounts of independent variables, namely liquid-to-solid (L/S) ratio (v/w), extraction period, and temperature. Therefore, The samples were extracted using water, in well-sealed flasks with different L/S ratios ranging from 10: 1– 40: 1 for specific extraction periods ranging from 30– 300 min, where the temperature of the extraction medium ranged between 30 and 70 oC (within ± 1 oC) under constant stirring, (250 rpm). Finally, the responses, including total extraction yield, total phenol content (TPC), total flavonoid content (TFC) and IC50, determined in optimal extract was compared with those determined in Hydroethanolic extract or BHT Synthetic antioxidant. Results: The TEY, TPC, TFC and IC50 in the extracts from HAE process were ranged from 50. 48 to 77. 97%, 8. 23 to 14. 38 mg GAE/g of extract dry weight, 1. 42 to 3. 93 mg Quercetin equivalent/g of extract DW), and 16911. 6 to 34021. 3 μ g/mL, respectively. The optimum HAE conditions included an extraction time of 30 min, temperature of 66. 88 ° C, and 40: 1 liquid-tosolid ratio, resulting in the maximum TEY (77. 67%), TPC (13. 93 mg/g), TFC (4. 56 mg/g) and minimum IC50 (21577 μ g/mL). When aqueous ethanol (60%) was used as solvent during extraction process, 1. 22-, 2. 65-and 1. 45-fold increase were observed in the amounts of TPC, TFC and antioxidant capacity, respectively. the radical-scavenging activity (free radical inhibition percentage) of the optimum jujube extract at concentration of 10000 ppm (33. 08%) was found to be approximately equivalent to that measured for 500 ppm concentration of BHT (35. 57%). Conclusion: High levels of bioactive compounds were detected in the aqueous and Hydroethanolic extract from jujube. These extracts are not suggested to be used as alternative for Synthetic antioxidants due to their low levels of antioxidant capacity, as well as contradictory reports for jujube antioxidant capacity which is changed depending on fruit ripening and postharvest condition. However, the jujube fruit flour or extracts could be used as functional additive in enrichment of food products.

Cites

No record.

References

No record.

Cite

APA: Copy

Bolourian, S., SHAHIDI, F., HOSSEINI, H., HOSSEINI, F., SABERIAN, H., & MALEKI, M.. (2020). Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’ s comparison with hydroethanolic extract. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 11(2 ), 109-132. SID. https://sid.ir/paper/382425/en

Vancouver: Copy

Bolourian S., SHAHIDI F., HOSSEINI H., HOSSEINI F., SABERIAN H., MALEKI M.. Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’ s comparison with hydroethanolic extract. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2020;11(2 ):109-132. Available from: https://sid.ir/paper/382425/en

IEEE: Copy

S. Bolourian, F. SHAHIDI, H. HOSSEINI, F. HOSSEINI, H. SABERIAN, and M. MALEKI, “Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’ s comparison with hydroethanolic extract,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 11, no. 2 , pp. 109–132, 2020, [Online]. Available: https://sid.ir/paper/382425/en

Related Journal Papers