The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Dong Hong Liu - One of the best experts on this subject based on the ideXlab platform.
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effect of Ultrasonic Treatment on the total phenolic and antioxidant activity of extracts from citrus peel
Journal of Food Science, 2008Co-Authors: Jianchu Chen, Dong Hong LiuAbstract:Application of ultrasound to extract a variety of biologically active compounds from plant materials has been widely investigated. However, there are few reports on the local effect of Ultrasonic irradiation on the yields of these compounds. In the present article, the local effect of Ultrasonic Treatment on total phenolic content (TPC) and antioxidant activities (ATT) of extracts from citrus peels was investigated. To optimize the extraction process, a response surface methodology (RSM) was used to evaluate the effects of Ultrasonic variables including Ultrasonic power, Ultrasonic time, and extraction temperature on extracts from penggan (Citrus reticulata) peel. The results showed that TPC and ATT increased on increasing Ultrasonic time and temperature. The maximum of TPC and ATT by Ultrasonic Treatment was observed in near Ultrasonic irradiation surface, in which Ultrasonic power appeared to be positive effect. Furthermore, when the effect of the 3 independent variables was evaluated simultaneously using RSM, the optimal Ultrasonic conditions for responses were determined as: 42 to 45 W, 23 to 25 min, 31 to 34 degrees C. The results presented here emphasized that application of ultrasound should be considered both the optimization of Ultrasonic variables and available Ultrasonic device.
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phenolic compounds and antioxidant activity of extracts from Ultrasonic Treatment of satsuma mandarin citrus unshiu marc peels
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Zhongxiang Fang, Jianchu Chen, Dong Hong LiuAbstract:Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin ( Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of Ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40 degrees C), and Ultrasonic power (3.2, 8, 30, and 56 W) on phenolic compounds were investigated. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used for the analysis of phenolic acids after alkaline hydrolysis (bound phenolic acids) and flavanone glycosides. The contents of seven phenolic acids (caffeic acid, p-coumaric acid, ferulic acid, sinapic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and two flavanone glycosides (narirutin and hesperidin) in extracts obtained by Ultrasonic Treatment were significantly higher than in extracts obtained by the maceration method. Moreover, the contents of extracts increased as both Treatment time and temperature increased. Ultrasonic power had a positive effect on the contents of extracts. However, the phenolic acids may be degraded by ultrasound at higher temperature for a long time. For example, after Ultrasonic Treatment at 40 degrees C for 20 min, the contents of caffeic acid, p-coumaric acid, ferulic acid, and p-hydroxybenzoic acid decreased by 48.90, 44.20, 48.23, and 35.33%, respectively. The interaction of Ultrasonic parameters probably has a complex effect on the extracts. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total phenolic contents (TPC); the correlation coefficient, R(2), is 0.8288 at 15 degrees C, 0.7706 at 30 degrees C, and 0.8626 at 40 degrees C, respectively. The data indicated that SMPs were rich sources of antioxidants. Furthermore, UAE techniques should be carefully used to enhance the yields of phenolic acids from SMPs.
Jianchu Chen - One of the best experts on this subject based on the ideXlab platform.
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effect of Ultrasonic Treatment on the total phenolic and antioxidant activity of extracts from citrus peel
Journal of Food Science, 2008Co-Authors: Jianchu Chen, Dong Hong LiuAbstract:Application of ultrasound to extract a variety of biologically active compounds from plant materials has been widely investigated. However, there are few reports on the local effect of Ultrasonic irradiation on the yields of these compounds. In the present article, the local effect of Ultrasonic Treatment on total phenolic content (TPC) and antioxidant activities (ATT) of extracts from citrus peels was investigated. To optimize the extraction process, a response surface methodology (RSM) was used to evaluate the effects of Ultrasonic variables including Ultrasonic power, Ultrasonic time, and extraction temperature on extracts from penggan (Citrus reticulata) peel. The results showed that TPC and ATT increased on increasing Ultrasonic time and temperature. The maximum of TPC and ATT by Ultrasonic Treatment was observed in near Ultrasonic irradiation surface, in which Ultrasonic power appeared to be positive effect. Furthermore, when the effect of the 3 independent variables was evaluated simultaneously using RSM, the optimal Ultrasonic conditions for responses were determined as: 42 to 45 W, 23 to 25 min, 31 to 34 degrees C. The results presented here emphasized that application of ultrasound should be considered both the optimization of Ultrasonic variables and available Ultrasonic device.
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phenolic compounds and antioxidant activity of extracts from Ultrasonic Treatment of satsuma mandarin citrus unshiu marc peels
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Xingqian Ye, Jianchu Chen, Zhongxiang Fang, Guihua XuAbstract:Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin (Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of Ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40 °C), and Ultrasonic power (3.2, 8, 30, and 56 W) on phenolic compounds were investigated. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used for the analysis of phenolic acids after alkaline hydrolysis (bound phenolic acids) and flavanone glycosides. The contents of seven phenolic acids (caffeic acid, p-coumaric acid, ferulic acid, sinapic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and two flavanone glycosides (narirutin and hesperidin) in extracts obtained by Ultrasonic Treatment were significantly higher than in extracts obtained by the maceration method. Moreover, the contents of extracts increased as both Treatment time and temperature increased. Ultr...
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phenolic compounds and antioxidant activity of extracts from Ultrasonic Treatment of satsuma mandarin citrus unshiu marc peels
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Zhongxiang Fang, Jianchu Chen, Dong Hong LiuAbstract:Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin ( Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of Ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40 degrees C), and Ultrasonic power (3.2, 8, 30, and 56 W) on phenolic compounds were investigated. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used for the analysis of phenolic acids after alkaline hydrolysis (bound phenolic acids) and flavanone glycosides. The contents of seven phenolic acids (caffeic acid, p-coumaric acid, ferulic acid, sinapic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and two flavanone glycosides (narirutin and hesperidin) in extracts obtained by Ultrasonic Treatment were significantly higher than in extracts obtained by the maceration method. Moreover, the contents of extracts increased as both Treatment time and temperature increased. Ultrasonic power had a positive effect on the contents of extracts. However, the phenolic acids may be degraded by ultrasound at higher temperature for a long time. For example, after Ultrasonic Treatment at 40 degrees C for 20 min, the contents of caffeic acid, p-coumaric acid, ferulic acid, and p-hydroxybenzoic acid decreased by 48.90, 44.20, 48.23, and 35.33%, respectively. The interaction of Ultrasonic parameters probably has a complex effect on the extracts. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total phenolic contents (TPC); the correlation coefficient, R(2), is 0.8288 at 15 degrees C, 0.7706 at 30 degrees C, and 0.8626 at 40 degrees C, respectively. The data indicated that SMPs were rich sources of antioxidants. Furthermore, UAE techniques should be carefully used to enhance the yields of phenolic acids from SMPs.
Zhongxiang Fang - One of the best experts on this subject based on the ideXlab platform.
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phenolic compounds and antioxidant activity of extracts from Ultrasonic Treatment of satsuma mandarin citrus unshiu marc peels
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Xingqian Ye, Jianchu Chen, Zhongxiang Fang, Guihua XuAbstract:Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin (Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of Ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40 °C), and Ultrasonic power (3.2, 8, 30, and 56 W) on phenolic compounds were investigated. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used for the analysis of phenolic acids after alkaline hydrolysis (bound phenolic acids) and flavanone glycosides. The contents of seven phenolic acids (caffeic acid, p-coumaric acid, ferulic acid, sinapic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and two flavanone glycosides (narirutin and hesperidin) in extracts obtained by Ultrasonic Treatment were significantly higher than in extracts obtained by the maceration method. Moreover, the contents of extracts increased as both Treatment time and temperature increased. Ultr...
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phenolic compounds and antioxidant activity of extracts from Ultrasonic Treatment of satsuma mandarin citrus unshiu marc peels
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Zhongxiang Fang, Jianchu Chen, Dong Hong LiuAbstract:Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin ( Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of Ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40 degrees C), and Ultrasonic power (3.2, 8, 30, and 56 W) on phenolic compounds were investigated. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used for the analysis of phenolic acids after alkaline hydrolysis (bound phenolic acids) and flavanone glycosides. The contents of seven phenolic acids (caffeic acid, p-coumaric acid, ferulic acid, sinapic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and two flavanone glycosides (narirutin and hesperidin) in extracts obtained by Ultrasonic Treatment were significantly higher than in extracts obtained by the maceration method. Moreover, the contents of extracts increased as both Treatment time and temperature increased. Ultrasonic power had a positive effect on the contents of extracts. However, the phenolic acids may be degraded by ultrasound at higher temperature for a long time. For example, after Ultrasonic Treatment at 40 degrees C for 20 min, the contents of caffeic acid, p-coumaric acid, ferulic acid, and p-hydroxybenzoic acid decreased by 48.90, 44.20, 48.23, and 35.33%, respectively. The interaction of Ultrasonic parameters probably has a complex effect on the extracts. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total phenolic contents (TPC); the correlation coefficient, R(2), is 0.8288 at 15 degrees C, 0.7706 at 30 degrees C, and 0.8626 at 40 degrees C, respectively. The data indicated that SMPs were rich sources of antioxidants. Furthermore, UAE techniques should be carefully used to enhance the yields of phenolic acids from SMPs.
Guihua Xu - One of the best experts on this subject based on the ideXlab platform.
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phenolic compounds and antioxidant activity of extracts from Ultrasonic Treatment of satsuma mandarin citrus unshiu marc peels
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Xingqian Ye, Jianchu Chen, Zhongxiang Fang, Guihua XuAbstract:Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin (Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of Ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40 °C), and Ultrasonic power (3.2, 8, 30, and 56 W) on phenolic compounds were investigated. High-performance liquid chromatography (HPLC) coupled with a photodiode array (PDA) detector was used for the analysis of phenolic acids after alkaline hydrolysis (bound phenolic acids) and flavanone glycosides. The contents of seven phenolic acids (caffeic acid, p-coumaric acid, ferulic acid, sinapic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid) and two flavanone glycosides (narirutin and hesperidin) in extracts obtained by Ultrasonic Treatment were significantly higher than in extracts obtained by the maceration method. Moreover, the contents of extracts increased as both Treatment time and temperature increased. Ultr...
Jeehyeong Khim - One of the best experts on this subject based on the ideXlab platform.
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physiochemical properties of digested sewage sludge with Ultrasonic Treatment
Ultrasonics Sonochemistry, 2007Co-Authors: Young Uk Kim, Jeehyeong KhimAbstract:We investigated the dewaterability and physiochemical properties of digested sludge after Treatment with Ultrasonic energy for the purpose of reducing sludge. The study involved laboratory experimentation under varying test conditions of Treatment time, volume of sludge and Ultrasonic energy, which combined can be denoted as specific supplied energy (Ev). Results of the experiments show that particle size (dp50, dp10, U) of the Ultrasonically treated sludge decreases due to the separation of sludge flocs. Capillary suction times (CSTs) decrease significantly, while turbidity, VDSs/VS and SCODs/TCOD increase with Ultrasonic Treatment. From these results, it was found that the Ultrasonic Treatment specified by the supplied energy (Ev) can not only improve dewaterability but also reduce the volume and mass and change the chemical properties of sludge.
