• Natural Product Sciences
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• v.25 no.2
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• pp.150-156
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• 2019

Conventional extraction of oil and azadirachtin, a botanical insecticide, from Azadirachta indica involves defatting the seeds and leaves using hexane followed by azadirachtin extraction with a polar solvent. In order to simplify the process while maintaining the yield we explored a binary extraction approach using Soxhlet extraction device and hexane and ethanol as non-polar and polar solvents at various ratios and extraction times. The highest oil and azadirachtin yields were obtained at 6 h extraction time using a 50:50 solvent mixture for both neem leaves (44.7 wt%, $720mg_{Aza}/kg_{leaves}$) and seeds (53.5 wt%, $1045mg_{Aza}/kg_{leaves}$), respectively.

• Journal of Applied Biological Chemistry
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• v.63 no.3
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• pp.197-201
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• 2020

In order to enhance the extraction efficiency of flavonoid from Saururus chinensis, carbohydrate-hydrolyzing enzyme Viscozyme L aided extraction techniques have been studied. Then flavonoid composition, as well as quercetin, were also identified using UV/Vis, HPLC/MS, and ¹H-NMR. The results showed that favorable extraction conditions were Viscozyme L concentration of 0.25 mg/g, pH 4.2, reaction at 45 ℃ for 12 h. Under the favorable extraction condition, total flavonoid yield (37.9 mg/g) and quercetin yield (0.86 mg/g) increased by about 2.0 and 9.6 times, respectively, compared to control group. Interestingly, as a significant flavonoid of S. chinensis, flavonoid glycones rutin was hydrolyzed to aglycones quercetin by Viscozyme L. These findings provide scientific and theoretical support for the development quercetin-rich products, which was quickly absorbed by the human body than rutin.

• Natural Product Sciences
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• v.29 no.2
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• pp.83-90
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• 2023

To our knowledge, this is the first study aiming to optimize the extraction conditions of total phenolic compounds (TPC) and total flavonoids contents (TFC) from Argania spinosa leaves using Response Surface Methodology (RSM) with a Box-Behnken design (BBD). The optimal conditions obtained were 5% (w/v) solvent-to-solid ratio, 72.33% ethanol concentration, and 10h ours as an extraction time, which resulted in an extract with maximum TPC (131.63 mg GAE/g dw) and TFC (10.66 mg QE/g dw). Under the optimal extraction conditions, the antioxidant activity of the extracts of leaves of argan tree showed a moderate antiradical capacity of DPPH (IC₅₀ = 0,130 mg/mL) and ABTS (IC₅₀ = 0.198 mg/mL). However, the leaves of argan tree showed a very interesting reducing power of Iron (IC₅₀ = 0.448 mg/ml) which is similar to that of the ascorbic acid (IC₅₀ = 0.371 mg/mL).

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.280-284
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• 2016

In this study, the extractable content of each parameters from angelica was confirmed using conventional solvent extraction and microwave extraction in order to extract the functional active ingredient. In addition, the functionality of active ingredients was evaluated by measuring the antioxidant activity and the flavonoids and total polyphenols of the active ingredient extracted from angelica, For the conventional solvent extraction at optimal conditions of the extraction time (2 h), ethanol/pure water volume ratio (60%), the extraction temperature ($60^{\circ}C$), 20.6 wt% of the active ingredient were extracted. Also, when using microwave extraction at optimal conditions of the microwave irradiation time (6 min), microwave intensity (600 W) and ethanol/pure water volume ratio (60 vol%) 22.8 wt% of the active ingredient were extracted. The microwave method required shorter time to complete extraction compared to that of using the conventional solvent extraction method. The antioxidant activity of active ingredients extracted from angelica was 31.46% of DPPH radical scavening activity. The flavonoid content was 14.20 mg QE/mg dw, and total polyphenol content was 11.70 mg GAE/g when using the microwave extraction process.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.540-544
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• 2008

In this study, response surface methodology was employed in order to optimize the limonin and nomilin extraction conditions from citron seed. The independent variables were extraction temperature, extraction time, and shaking velocity. The yield of limonin and nomilin increased with increased extraction temperature and time. The extraction effects on the limonin and nomilin were higher at extraction temperature (p<0.01). The predicted extraction conditions were validated through actual experiments. The predicted conditions were as follows: $49.7^{\circ}C$ of extraction temperature, 3.3 hr of extraction time, and 400.6 rpm of shaking velocity for the maximum limonin contents (353.9 mg/100 g) and $50.3^{\circ}C$, 3.5 hr, and 399.9 rpm for the maximum nomilin contents (214.5 mg/100 g). The experimental values of limonin and nomilin contents at the predicted conditions were 338.8 and 219.5 mg/100 g, respectively. The predicted values at the optimized conditions were acceptable when compared to the experimental values.

• Korean Journal of Medicinal Crop Science
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• v.19 no.1
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• pp.38-46
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• 2011

In this study, we investigated maximum yield of radical scavenging activity (RSA) using each of various extraction solvents and procedure from noni friut (Morinda citrifolia). Noni fruits were either sun-dried (FS) or hot-air dried (FO) at $60^{\circ}C$ after steam blanching. For optimum aqueous extraction, noni fruits should be sun dried and autoclave extraction time should not be over 30 min to produce extraction with high RSA with low cost. In case of 50% ethanol extraction, reflux extracts of FS and FO resulted in $IC_{50}$ of 1.92 mg/mL and 3.06 mg/mL at 8 hr. When $IC_{50}$ values were lower than 5 mg/mL, coefficient of correlation was 0.71 indicating that 71% of the phenolic antioxidants in noni fruits were accounted for the activity by scavenging free DPPH. However, coefficient of correlation significantly decreased to 0.63 over $IC_{50}$ values of 5 mg/mL. Autoclave extraction contained chlorogenic acid of $14.69 \;{\mu}g/mL$ and scopoletin of $3.86 \;{\mu}g/mL$. Reflux extraction showed all three compounds, chlorogenic acid ($26.19 \;{\mu}g/mL$), quercetin ($19.59 \;{\mu}g/mL$), and scopoletin ($17.4 \;{\mu}g/mL$). Therefore, the result of this study indicated that the potential antioxidant activities and functional values were obtained significantly with reflux extraction from noni fruit.

• Korean Chemical Engineering Research
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• v.53 no.6
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• pp.717-722
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• 2015

D-limonene included in citrus fruits is obtainable to extract essential oil as well as separate the oil ingredient. Soxhlet extraction, a type of SDE (Simultaneous steam Distillation and solvent Extraction), was used to extract limonene from tangerine peel. HPLC analysis was performed to quantify extracted d-limonene by using reversed-phase HPLC column. Results of HPLC analysis showed that the optimal extraction time was 2 hours in any solvent, and the extracted amounts of d-limonene in tangerine peel (per g tangerine peel) were 7.77 mg, 0.49 mg, and 0.28 mg in ethyl alcohol, n-hexane, and ether. Because yield was the highest in using ethyl alcohol as a solvent, polarity is stronger factor to effect on yield of extraction than boiling point.

• Food Science and Preservation
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• v.20 no.6
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• pp.784-790
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• 2013

The quality characteristics of Campbell grape juice with different extraction processes (AE; autoclave extraction, HWE: hot water extraction, and EE: enzyme extraction) were investigated. The juice yields of the AE, HWE, and EE juices were 79.8%, 82.3% and 92.6%, respectively. The titratable acidity and soluble solids of the EE juice were significantly higher than those of the other extracts. There was no significant difference in the $L^*$ values of the juices, but the $a^*$ and $b^*$ values of the EE juice were higher than those of the other extracts. The viscosity of the HWE and EE juices was higher than that of the AE juice. The major free sugars in the grape juice were identified as glucose and fructose, and the highest organic acid content was found in the EE juice. The total polyphenol content of the EE juice was 55.7 mg% and was higher than those of the AE and HWE juices, which were 31.3 mg% and 39.5 mg%, respectively. Especially, the anthocyanin content of the EE juice was 22.1 mg%, which was two to four times higher than those of the AE and HWE juices, which were 4.5 mg% and 10.5 mg%, respectively. The EE juice showed the highest antioxidant effect, measured from the DPPH free radical scavenging activity and reducing power. In conclusion, we suggest that the enzyme treatment in the grape extraction was more effective than the autoclave and hot water methods.

• Food Science and Preservation
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• v.15 no.1
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• pp.133-138
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• 2008

This study investigated the antioxidant activities of extracts from Angelica dahurica roots after microwave-assisted extraction with different levels of energy (120, 240W) and extraction time (5, 10, 15 and 30 min). The highest extraction yield was 11.77 mg% in water at 240W for 30 min followed by 11.42 mg% in water at 120Wand 30 min. The highest total polyphenol contents was 32.36 mg/g in an ethanol extract, followed by 31.77mg/g in water extract at the same conditions of 240W, 30 min. The electron donating abilities both the ethanol extract obtained using 240W and 30 min and the water extract obtained employing 120W and 5min showed the highest values, 83.55% and 82.49% respectively at a concentration 1.0mg/mL. The highest superoxide dismutase (SOD)-like activity was 14.16% in ethanol extract at 120Wand 15min, followed by 13.22% in the water extract at 120W and 5 min. The best extraction yield and polyphenol content after microwave-assisted extraction were achieved with 240W and 30 min using water. The best condition for extraction of electron donating ability and SOD-like activity from A dahurica roots were 120W and 5 minutes using water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.244-251
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• 2009

Extraction characteristics of dried jujube and functional properties of corresponding extract were monitored by response surface methodology. Maximum extraction yield of 53.69% was obtained at extraction temperature of $50.35^{\circ}C$, extraction time of 16.69 hr, and ethanol concentration of 72.88%. At extraction temperature, extraction time, and ethanol concentration of $45.80^{\circ}C$, 15.47 hr, and 73.12%, respectively, maximum cyclic adenosine monophosphate content was 8.20 mg/100 g. Maximum total polyphenol content was 18.85 mg/g at extraction temperature, extraction time, and ethanol concentration of $64.91^{\circ}C$, 20.84 hr, and 66.91%, respectively. Maximum total flavonoid content was 0.48 mg/g at extraction temperature, extraction time, and ethanol concentration of $57.36^{\circ}C$, 15.14 hr, and 71.08%, respectively. $IC_{50}$ value of electron donating ability showed maximum level of 32.34 mg/mL at extraction temperature of $48.46^{\circ}C$, extraction time of 19.25 hr, and ethanol concentration of 65.36%. Maximum ascorbic acid equivalent antioxidant capacity was 3.58 mg ascorbic acid equivalent per gram sample at extraction temperature, extraction time, and ethanol concentration of $56.09^{\circ}C$, 21.86 hr, and 65.36%, respectively.