The Experts below are selected from a list of 9747 Experts worldwide ranked by ideXlab platform
Carmelo Garcia Barroso - One of the best experts on this subject based on the ideXlab platform.
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Ultrasound Assisted Extraction of phenolic compounds from grapes.
Analytica chimica acta, 2011Co-Authors: Ceferino Carrera, Miguel Palma, Ana Ruiz-rodríguez, Carmelo Garcia BarrosoAbstract:Abstract A new Ultrasound-Assisted Extraction method was developed for the determination of phenolic compounds present in grapes. Several Extraction variables including Extraction temperature (0–75 °C), output amplitude (20, 50 and 100%), duty cycle (0.2 s, 0.6 s and 1 s), the quantity of sample (0.5–2 g), and the total Extraction time (3–15 min) were evaluated. One of the most widely used Extraction methods of polyphenol Extraction has been used as reference method. Three parameters were compared: total amount of phenolic compounds, total amount of anthocyanins and total amount of tannic components. The resulting method produced similar or higher recoveries for these three parameters; however a much shorter Extraction time was needed: 6 min (Ultrasound Assisted Extraction method) instead of 60 min (reference method). Analytical properties for the new method were established, including limit of detection, limit of quantification, repeatability and reproducibility. The developed method was applied to two different types of grapes in different ripening degree.
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Ultrasound Assisted Extraction of capsaicinoids from peppers
Talanta, 2008Co-Authors: Gerardo F. Barbero, Miguel Palma, Ali Liazid, Carmelo Garcia BarrosoAbstract:The development of a rapid, reproducible and simple method of Extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of Ultrasound-Assisted Extraction is reported. The study has covered four possible solvents for the Extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for Extraction (10-60 degrees C), the Extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 degrees C and an Extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D.<3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.
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Ultrasound-Assisted Extraction of capsaicinoids from peppers
Talanta, 2008Co-Authors: Gerardo F. Barbero, Miguel Palma, Ali Liazid, Carmelo Garcia BarrosoAbstract:The development of a rapid, reproducible and simple method of Extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of Ultrasound-Assisted Extraction is reported. The study has covered four possible solvents for the Extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for Extraction (10-60 degrees C), the Extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 degrees C and an Extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D.
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Ultrasound Assisted Extraction of soy isoflavones
Journal of Chromatography A, 2003Co-Authors: Mauricio A Rostagno, Miguel Palma, Carmelo Garcia BarrosoAbstract:Abstract Efficiency in extracting four isoflavone derivatives (daidzin, glycitin, genistin and malonyl genistin) from freeze–dried ground soybeans was compared for mix-stirring Extraction and Ultrasound-Assisted Extraction, using different solvents and Extraction temperatures with both. The efficiency of the Extraction of soy isoflavones was improved by Ultrasound but was dependent on the solvent employed. Optimization of the ratios of sample quantity to solvent volume and length of Extraction time was also performed. Isoflavones can be quantitatively extracted from soybeans with 50% ethanol at 60 °C using Ultrasound-Assisted Extraction in 20 min.
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Ultrasound-Assisted Extraction of soy isoflavones
Journal of chromatography. A, 2003Co-Authors: Mauricio A Rostagno, Miguel Palma, Carmelo Garcia BarrosoAbstract:Efficiency in extracting four isoflavone derivatives (daidzin, glycitin, genistin and malonyl genistin) from freeze-dried ground soybeans was compared for mix-stirring Extraction and Ultrasound-Assisted Extraction, using different solvents and Extraction temperatures with both. The efficiency of the Extraction of soy isoflavones was improved by Ultrasound but was dependent on the solvent employed. Optimization of the ratios of sample quantity to solvent volume and length of Extraction time was also performed. Isoflavones can be quantitatively extracted from soybeans with 50% ethanol at 60 degrees C using Ultrasound-Assisted Extraction in 20 min.
Miguel Palma - One of the best experts on this subject based on the ideXlab platform.
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Ultrasound Assisted Extraction of phenolic compounds from grapes.
Analytica chimica acta, 2011Co-Authors: Ceferino Carrera, Miguel Palma, Ana Ruiz-rodríguez, Carmelo Garcia BarrosoAbstract:Abstract A new Ultrasound-Assisted Extraction method was developed for the determination of phenolic compounds present in grapes. Several Extraction variables including Extraction temperature (0–75 °C), output amplitude (20, 50 and 100%), duty cycle (0.2 s, 0.6 s and 1 s), the quantity of sample (0.5–2 g), and the total Extraction time (3–15 min) were evaluated. One of the most widely used Extraction methods of polyphenol Extraction has been used as reference method. Three parameters were compared: total amount of phenolic compounds, total amount of anthocyanins and total amount of tannic components. The resulting method produced similar or higher recoveries for these three parameters; however a much shorter Extraction time was needed: 6 min (Ultrasound Assisted Extraction method) instead of 60 min (reference method). Analytical properties for the new method were established, including limit of detection, limit of quantification, repeatability and reproducibility. The developed method was applied to two different types of grapes in different ripening degree.
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Ultrasound Assisted Extraction of capsaicinoids from peppers
Talanta, 2008Co-Authors: Gerardo F. Barbero, Miguel Palma, Ali Liazid, Carmelo Garcia BarrosoAbstract:The development of a rapid, reproducible and simple method of Extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of Ultrasound-Assisted Extraction is reported. The study has covered four possible solvents for the Extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for Extraction (10-60 degrees C), the Extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 degrees C and an Extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D.<3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.
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Ultrasound-Assisted Extraction of capsaicinoids from peppers
Talanta, 2008Co-Authors: Gerardo F. Barbero, Miguel Palma, Ali Liazid, Carmelo Garcia BarrosoAbstract:The development of a rapid, reproducible and simple method of Extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of Ultrasound-Assisted Extraction is reported. The study has covered four possible solvents for the Extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for Extraction (10-60 degrees C), the Extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 degrees C and an Extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D.
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Ultrasound Assisted Extraction of soy isoflavones
Journal of Chromatography A, 2003Co-Authors: Mauricio A Rostagno, Miguel Palma, Carmelo Garcia BarrosoAbstract:Abstract Efficiency in extracting four isoflavone derivatives (daidzin, glycitin, genistin and malonyl genistin) from freeze–dried ground soybeans was compared for mix-stirring Extraction and Ultrasound-Assisted Extraction, using different solvents and Extraction temperatures with both. The efficiency of the Extraction of soy isoflavones was improved by Ultrasound but was dependent on the solvent employed. Optimization of the ratios of sample quantity to solvent volume and length of Extraction time was also performed. Isoflavones can be quantitatively extracted from soybeans with 50% ethanol at 60 °C using Ultrasound-Assisted Extraction in 20 min.
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Ultrasound-Assisted Extraction of soy isoflavones
Journal of chromatography. A, 2003Co-Authors: Mauricio A Rostagno, Miguel Palma, Carmelo Garcia BarrosoAbstract:Efficiency in extracting four isoflavone derivatives (daidzin, glycitin, genistin and malonyl genistin) from freeze-dried ground soybeans was compared for mix-stirring Extraction and Ultrasound-Assisted Extraction, using different solvents and Extraction temperatures with both. The efficiency of the Extraction of soy isoflavones was improved by Ultrasound but was dependent on the solvent employed. Optimization of the ratios of sample quantity to solvent volume and length of Extraction time was also performed. Isoflavones can be quantitatively extracted from soybeans with 50% ethanol at 60 degrees C using Ultrasound-Assisted Extraction in 20 min.
Mauricio A Rostagno - One of the best experts on this subject based on the ideXlab platform.
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Ultrasound Assisted Extraction of soy isoflavones
Journal of Chromatography A, 2003Co-Authors: Mauricio A Rostagno, Miguel Palma, Carmelo Garcia BarrosoAbstract:Abstract Efficiency in extracting four isoflavone derivatives (daidzin, glycitin, genistin and malonyl genistin) from freeze–dried ground soybeans was compared for mix-stirring Extraction and Ultrasound-Assisted Extraction, using different solvents and Extraction temperatures with both. The efficiency of the Extraction of soy isoflavones was improved by Ultrasound but was dependent on the solvent employed. Optimization of the ratios of sample quantity to solvent volume and length of Extraction time was also performed. Isoflavones can be quantitatively extracted from soybeans with 50% ethanol at 60 °C using Ultrasound-Assisted Extraction in 20 min.
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Ultrasound-Assisted Extraction of soy isoflavones
Journal of chromatography. A, 2003Co-Authors: Mauricio A Rostagno, Miguel Palma, Carmelo Garcia BarrosoAbstract:Efficiency in extracting four isoflavone derivatives (daidzin, glycitin, genistin and malonyl genistin) from freeze-dried ground soybeans was compared for mix-stirring Extraction and Ultrasound-Assisted Extraction, using different solvents and Extraction temperatures with both. The efficiency of the Extraction of soy isoflavones was improved by Ultrasound but was dependent on the solvent employed. Optimization of the ratios of sample quantity to solvent volume and length of Extraction time was also performed. Isoflavones can be quantitatively extracted from soybeans with 50% ethanol at 60 degrees C using Ultrasound-Assisted Extraction in 20 min.
Florentina Damsa - One of the best experts on this subject based on the ideXlab platform.
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Multiobjective Optimization of Total Monomeric Anthocyanins and Total Flavonoids Contents in Ultrasound-Assisted Extraction from Purple Potato Tubers
Journal of Food Process Engineering, 2016Co-Authors: Alexandru Woinaroschy, Florentina DamsaAbstract:The total monomeric anthocyanins (TAC) and total flavonoids (except anthocyanins) contents (TFC) in Ultrasound-Assisted Extraction from purple potato tubers have been established by analytical methods. In order to study the influences of two Ultrasound-Assisted Extraction parameters (sonification time and solvent/solid ratio) on TAC and TFC, a 23 experimental design was performed. The second-order polynomials calculated by regression have shown very good predictions. The sensitivity of the considered Ultrasound-Assisted Extraction parameters have been investigated by Monte Carlo simulations. The simultaneous maximization of TAC and TFC was the aim of a multiobjective optimization problem which has been solved by two methods, namely weighted sum and Pareto-optimal front. The maximum of TAC is obtained for the lower bound value of sonification time (5 min) and for a solvent/solid ratio of 20.66. The maximum of TFC is obtained for a sonification time of 13.39 min and for a solvent/solid ratio of 21.09. Practical Applications Anthocyanins and flavonoids present an important antioxidative activity and can play an important role in protection against neuronal and cardiovascular diseases, cataract, cancer, diabetes and aging-related disorders. This research explored the use of polynomial regression of experimental data, sensitivity analysis and multiobjective optimization to find the best values of sonification time and solvent/solid ratio for maximization of total monomeric anthocyanins and total flavonoids contents in Ultrasound-Assisted Extraction from purple potato tubers. Both multiobjective optimization methods used here give large sets of optimal solutions. From these can be selected the solution corresponding to the best compromise of two objectives. On the base of the experimental and mathematical investigations it is proposed a small scale, batch industrial process.
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Multiobjective Optimization of Total Monomeric Anthocyanins and Total Flavonoids Contents in Ultrasound‐Assisted Extraction from Purple Potato Tubers
Journal of Food Process Engineering, 2016Co-Authors: Alexandru Woinaroschy, Florentina DamsaAbstract:The total monomeric anthocyanins (TAC) and total flavonoids (except anthocyanins) contents (TFC) in Ultrasound-Assisted Extraction from purple potato tubers have been established by analytical methods. In order to study the influences of two Ultrasound-Assisted Extraction parameters (sonification time and solvent/solid ratio) on TAC and TFC, a 23 experimental design was performed. The second-order polynomials calculated by regression have shown very good predictions. The sensitivity of the considered Ultrasound-Assisted Extraction parameters have been investigated by Monte Carlo simulations. The simultaneous maximization of TAC and TFC was the aim of a multiobjective optimization problem which has been solved by two methods, namely weighted sum and Pareto-optimal front. The maximum of TAC is obtained for the lower bound value of sonification time (5 min) and for a solvent/solid ratio of 20.66. The maximum of TFC is obtained for a sonification time of 13.39 min and for a solvent/solid ratio of 21.09. Practical Applications Anthocyanins and flavonoids present an important antioxidative activity and can play an important role in protection against neuronal and cardiovascular diseases, cataract, cancer, diabetes and aging-related disorders. This research explored the use of polynomial regression of experimental data, sensitivity analysis and multiobjective optimization to find the best values of sonification time and solvent/solid ratio for maximization of total monomeric anthocyanins and total flavonoids contents in Ultrasound-Assisted Extraction from purple potato tubers. Both multiobjective optimization methods used here give large sets of optimal solutions. From these can be selected the solution corresponding to the best compromise of two objectives. On the base of the experimental and mathematical investigations it is proposed a small scale, batch industrial process.
Anvar Shalmashi - One of the best experts on this subject based on the ideXlab platform.
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Ultrasound‐Assisted Extraction OF OIL FROM TEA SEEDS
Journal of Food Lipids, 2009Co-Authors: Anvar ShalmashiAbstract:ABSTRACT Ultrasound-Assisted Extraction (UAE) of oil from tea seeds, and the effects of some operating parameters such as ultrasonic power, Extraction time, Extraction temperature and solvent to solid ratio on the yield of tea seed oil were investigated; some of the results were compared with those of the conventional method. It was found that UAE requires a shorter Extraction time and a reduced solvent consumption. The yield of tea seed oil increased with the increase of the ultrasonic power and decreased as the temperature increased. The fatty acid compositions of the oils extracted by the Ultrasound-Assisted method and the conventional method were analyzed using gas chromatography. The result showed no significant affect on the compositions of the tea seed oil by the application of Ultrasound. PRACTICAL APPLICATIONS The Ultrasound-Assisted Extraction (UAE) can enhance the Extraction efficiency, facilitating solvent penetration into the plant material and allowing the intracellular product release. Ultrasound also agitates the solvent used for Extraction, thus increasing the contact surface area between the solvent and the targeted compounds by permitting greater penetration of the solvent into the sample matrix. Therefore, UAE reduces Extraction time as well as solvent consumption. In addition, UAE can be carried out at a lower temperature, thus avoiding thermal damage to the extracts and minimizing the loss of bioactive compounds. Therefore, it may serve as an effective method for Extraction of oil from tea seeds.
