Impact Of Extraction Time Research Articles

Optimizing the Extraction of Bioactive Compounds (Polyphenols, Lipids, and Alpha-Tocopherol) from Almond Okara to Unlock Its Potential as Functional Food.

Almond okara, a by-product of almond milk production, is rich in bioactive components, such as polyphenols, lipids, and alpha-tocopherol, making it a valuable functional food ingredient. This work aimed to investigate its composition while exploring two main aspects: (i) the impact of extraction time, solid-to-solvent ratio, ethanol concentration, and temperature on polyphenol recovery, and (ii) the quantification of okara's triglycerides (TG) and alpha-tocopherol contents. The polyphenols' optimal extraction conditions were 90 min, a 1:30 solid-to-solvent ratio (w/v), 50% ethanol, and 60 °C. These conditions achieved a total polyphenol yield of 523 mg GAE, tannin yield of 340 mg GAE, total flavonoid yield of 548 mg CE, and a total antioxidant capacity of 779 mg AAE per 100 g dry okara. The Peleg model effectively described the extraction kinetics. Additionally, TG levels, quantified by UHE/LPSFC-APCI-MS, in okara were comparable to those in almonds, and alpha-tocopherol levels, quantified by LC-UV, were 14,400 µg/100 g in almonds and 15,600 µg/100 g in okara. These findings highlight the potential of okara as a valuable resource, with a straightforward, scalable, and cost-effective solid-liquid extraction (SLE) method for polyphenols and a supercritical fluid extraction method for TG, for use in the functional food, nutraceutical, and cosmetic industries.

Optimization of pectin yield extracted from coffee Arabica pulp using response surface methodology

Pectin was extracted from coffee pulp using 0.1 M H2SO4. The Box Behnken Design based Response surface methodology was applied to optimize pectin yield. The impact of extraction time (45–75 min), temperature (80–100 °C), solid to liquid ratio (SLR) (1:20, 1:27.5, and 1:35), and pH (1.5, 2, and 2.5) on pectin yield were studied. Under optimal extraction conditions (84 °C, 75 min, SLR of 1:20 and pH: 1.5), physical, chemical, structural and antioxidant properties of pectin were examined. The results of the physicochemical analysis are: acetyl value: 1.10 ± 0.05 %, equivalent weight: 1429 ± 54 g/mol, anhydrouronic acid: 57.1 ± 0.9 %, degree of esterification: 78.5 ± 1.8 %, moisture content: 8.5 ± 1.5 % and ash content: 4.3 ± 0.9 %. FTIR analysis indicated the (-OH) peak of pectin was lower and shifted left compared to treated and untreated coffee pulp powder. SEM analysis shows a smoother surface, whereas XRD shows a less amorphous structure of pectin. The total phenolic and flavonoid content of coffee pulp pectin was found to be 26.7 μg Gallic Acid Equivalent/mg and 0.8957 μg Quercetin Equivalent/mg, respectively. Antioxidant analysis showed significant antioxidant properties (IC50 = 642.31 ± 30.43 μg/mL). The predicted and actual pectin yields at the optimal extraction condition were 14.39 and 13.7 %, respectively, with R2 = 0.95 that indicate the model can represent the experiment. Therefore, achieving a maximum pectin yield with improved antioxidant and other physicochemical qualities ensures that coffee pulp can potentially serve as a viable commercial source of pectin.

Optimization of Ultrasonic-Assisted Extraction of Antioxidants in Apple Pomace (var. Belorusskoje malinovoje) Using Response Surface Methodology: Scope and Opportunity to Develop as a Potential Feed Supplement or Feed Ingredient

Apple pomace represents an underexploited source of bioactive compounds. This study examines the optimization of total phenolic content (TPC) and antioxidant extraction yield of apple pomace (variety: Belorusskoje malinovoje) using response surface methodology. The green extraction technique used was ultrasound-assisted extraction, and it was compared with conventional solvent extraction. The impact of extraction time and amplitude of ultrasound-assisted extraction on the yield of polyphenols and antioxidants has been evaluated. Total phenolic content was determined using an established TPC assay. The antioxidant activity of the apple pomace was determined using established assays 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+). Furthermore, the potential of apple pomace as a feed material was explored by assessing its nutritional composition, vitamins, minerals, fatty acids, and amino acid content. The extraction of antioxidants and phenolic compounds was efficiently optimized using RSM. The optimal conditions for TPC and DPPH• analyses were achieved with an extraction time of 17.5 min and an ultrasound-assisted extraction amplitude of 20%. Optimal conditions for ABTS•+ were 5 min extraction time and 20% amplitude. Conventional and ultrasound-assisted extraction methods yielded comparable results. Moreover, apple pomace exhibits potential as a feed ingredient despite its modest protein content. This study contributes to the utilization of apple pomace by providing additional information on its antioxidant content and nutritional composition, thus contributing to its sustainable utilization in various industries, especially the livestock feed sector.

Impact of Extraction Time During Donation After Circulatory Death Organ Procurement on Kidney Function After Transplantation in The Netherlands.

In The Netherlands, 60% of deceased-donor kidney offers are after donation after circulatory death. Cold and warm ischemia times are known risk factors for delayed graft function (DGF) and inferior allograft survival. Extraction time is a relatively new ischemia time. During procurement, cooling of the kidneys is suboptimal with ongoing ischemia. However, evidence is lacking on whether extraction time has an impact on DGF if all ischemic periods are included. Between 2012 and 2018, 1524 donation after circulatory death kidneys were procured and transplanted in The Netherlands. Donation and transplantation-related data were obtained from the database of the Dutch Transplant Foundation. The primary outcome parameter was the incidence of DGF. In our cohort, extraction time ranged from 14 to 237 min, with a mean of 62 min (SD 32). In multivariate logistic regression analysis, extraction time was an independent risk factor for incidence of DGF (odds ratio per minute increase 1.008; 95% confidence interval, 1.003-1.013; P = 0.001). The agonal phase, hypoperfusion time, and anastomosis time were not independent risk factors for incidence of DGF. Considering all known ischemic periods during the donation after the circulatory death process, prolonged kidney extraction time increased the risk of DGF after kidney transplantation.

The impact of extraction time on the quality of herbal teas

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2015–2016. Tea blends were made from naturally occurring herbs and berries. The berries for blends were lyophilized and the medicinal plants were dried. The tea blends were filled with water at 90°C and extracted for 15 and 30 min, the infusions were filtered and then analysed. The purpose of the research was to determine the biochemical parameters and organoleptic properties of tea infusions extracted at different times using conventional and holistic research methods. The amount of soluble solids, vitamin C, titratable acidity, pH, redox potential, specific electrical conductivity and energy value (P) of the products were determined in the tea infusions. The values of the tea infusions colour coordinates (L*, a*, b*) were determined and sensory analysis was performed. The research results showed that the amounts of soluble solids and vitamin C were greater in the tea infusions extracted for 15 min than those in the infusions extracted for 30 min. After extraction for 30 min, the titratable acidity of the tea infusions also decreased. The pH values were higher for the tea infusions extracted for 15 min, whereas the values of redox potential and electrical conductivity were higher for the tea infusions extracted for 30 min. All tea infusions extracted for 15 min were characterized by a lower energy value (P) and are therefore more suitable for human organism. During extraction over a longer period (30 min), the colour of the tea infusions became richer. The colour, smell and taste of the tea infusions extracted for 30 min were scored higher by sensory evaluation.

Validation of Cryogenic Vacuum Extraction of Pore Water from Volcanic Soils for Isotopic Analysis

Andean headwater catchments are key components of the hydrological cycle, given that they capture moisture, store water and release it for Chilean cities, industry, agriculture, and cities in Chile. However, knowledge about within-Andean catchment processes is far from clear. Most soils in the Andes derive from volcanic ash Andosols and Arenosols presenting high organic matter, high-water retention capacity and fine pores; and are very dry during summer. Despite their importance, there is little research on the hillslope hydrology of Andosols. Environmental isotopes such as Deuterium and 18-O are direct tracers for water and useful on analyzing water-soil interactions. This work explores, for the first time, the efficiency of cryogenic vacuum extraction to remove water from two contrasting soil types (Arenosols, Andosols) at five soil water retention energies (from −1500 to −33 kPa). Two experiments were carried out to analyse the impact of extraction time, and initial water content on the amount of extracted water, while a third experiment tested whether the cryogenic vacuum extraction changed the isotopic ratios after extraction. Minimum extraction times to recover over 90% of water initially in the soil samples were 40–50 min and varied with soil texture. Minimum volume for very dry soils were 0.2 mL (loamy sand) and 1 mL (loam). After extraction, the difference between the isotope standard and the isotopic values after extraction was acceptable. Thus, we recommend this procedure for soils derived from volcanic ashes.

Impact of Extraction Time During Organ Procurement on Kidney Function after Transplantation

Impact of Extraction Time During Organ Procurement on Kidney Function after Transplantation

Protein Extraction of the Long-Term Room Temperature Storage Wheat Straw

Study on extract protein from long-term room temperature storage of wheat straw,utilize L9(34) Orthogonal experiment on the basis of single factor test.Study the impact of extraction time,extraction temperature and solid-liquid ratio on protein extraction yield of wheat straw.Result show factors affect wheat straw protein extraction rate in the order of extraction time>extraction temperature>liquid ratio>blank test,the optimal conditions is 50°C, the solid-liquid ratio 1:20 extract for 12 hours.Measured extraction yield is 21.761%.

Palatability perception of herbal teas: Impact of extraction time and saccharose

The herbal teas have been used as remedies for centuries, but they are believed to be a prioriunpalatable. The palatability of 43 different herbal teas and the effect of the extraction time and a sweetener (saccharose) on the taste perception of 31 or 25 herbal teas respectively, were evaluated using the 5 point palatability scale. The palatability scores of the herbal teas varied to a great extent (from 1.03 to 4.64) but as a general trend the unpalatable teas were considered as distasteful by the majority of subjects and the scores given to the palatable teas were divergent. The prolongation of the extraction time from 10 to 45 min had only a very limited effect toward the unpalatableness that effect was even not found for all herbal teas. While the effect of the saccharose univocally improved the taste but magnitude of this phenomenon was also moderate. In conclusion, the present study demonstrates that the favorable palatability but not distastefulness of the herbal teas strongly depends on the taste perception of the subject, and the time of extraction or addition of saccharose have only a minor effect on the palatability score of herbal teas. Key words: Medicinal plants, herbal teas, palatability, extraction time, saccharose, organoleptic analyze.

Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds

Abstract Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH ) and 2,2′-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS +) free radicals, and they were also good lipid peroxidation inhibitors. Acetone:water extracts were considerably more effective (compared with methanol, ethanol, acetone, water, methanol:water or ethanol:water) at inhibiting the peroxidation of lipids in the β-carotene/linoleic acid system or scavenging free radicals. However, aqueous extracts had a high capacity to protect lipids from oxidation in the thiobarbituric acid reactive substances (TBARS) test, as well as in the β-carotene bleaching assay. In addition, acetone:water most efficiently extracted all extractable components (54 ± 4%), phenolic compounds (3.3 ± 0.8%), and anthocyanin compounds (434 ± 97 μg cyanidin 3-glucoside equivalents/100 g freeze-dried banana peel). Banana peel contained large amounts of dopamine and L-dopa, catecholamines with a significant antioxidant activity. However, ascorbic acid, tocopherols or phytosterols were not detected in the different extracts. The antioxidant activity of banana peel extracts from different cultivars was similar. However, the impact of extraction time or temperature should be studied in greater depth.