کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595391 | 1492122 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Negative pressure cavitation-microwave assisted preparation of extract of Pyrola incarnata Fisch. rich in hyperin, 2â²-O-galloylhyperin and chimaphilin and evaluation of its antioxidant activity
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کلمات کلیدی
DPPH (PubChem CID: 2735032)Hyperin (PubChem CID: 5281643)Ethanol (PubChem CID: 702) - اتانول (PubChem CID: 702)Ascorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Formic acid (PubChem CID: 284) - اسید فرمیک (PubChem CID: 284)Mass transfer kinetics - جنبش انتقال جمعیAntioxidant activity - فعالیت آنتیاکسیدانیMethanol (PubChem CID: 887) - متانول (PubChem CID: 887)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
A novel and effective extraction method, namely negative pressure cavitation-microwave assisted extraction technique (NMAE), was developed for the preparation of extracts of Pyrola incarnata Fisch., which are rich in the main constituents hyperin, 2â²-O-galloylhyperin and chimaphilin. Single factor experiments and Box-Behnken design (BBD) were combined with a response surface methodology to examine factors affecting extraction. Maximum extraction yields of hyperin, 2â²-O-galloylhyperin and chimaphilin (1.339 ± 0.029, 4.831 ± 0.117 and 0.329 ± 0.011 mg/g, respectively) were achieved under the following optimised conditions: 700 W microwave power, 50 °C extraction temperature, 30:1 mL/g liquid-solid ratio, â0.05 MPa negative pressure, 55% ethanol concentration and 12 min extraction time. First-order kinetics equation demonstrated that NMAE offered significant savings in extraction time, and enhancing extraction efficiency. Furthermore, NMAE extracts yielded excellent antioxidant activity (IC50 0.121 mg/mL for DPPH 2.896 mmol FeSO4/g DW FRAP).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 270-276
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 270-276
نویسندگان
Xiao-Hui Yao, Dong-Yang Zhang, Meng Luo, Shuang Jin, Yuan-Gang Zu, Thomas Efferth, Yu-Jie Fu,