Maceration Temperature Research Articles

Phenolic and flavonoids compounds Punica Granatum L peel extracts obtained under different extraction conditions and their antioxidant properties

This study investigates the effects of maceration extraction conditions, including temperature variation, simplicia/solvent ratio, and extraction duration, on pomegranate peels' phytochemical content, yield, total phenolics, flavonoids, and antioxidant activity. Pomegranate peel is rich in phenolic and flavonoid compounds, which have been reported to have therapeutic properties against diseases such as liver inflammation and leukaemia cells, and as an antibacterial agent. Experimental results indicate that pomegranate peel extract contains active components, including phenols, flavonoids, alkaloids, steroid glycosides, saponins, and tannins. The study demonstrates that the optimum conditions for extracting pomegranate peels are a maceration temperature of 27°C for 30 minutes with a simplicia/solvent ratio of 1:3, resulting in a yield of 88.13%, total phenolic content of 12.47%, total flavonoid content of 4.78%, and an IC50 value of 46.05 ppm, which classifies it as a powerful antioxidant. The study highlights the importance of extraction conditions in obtaining optimal phytochemical content and antioxidant activity from pomegranate peels, which may have implications for their use in disease treatment and prevention.

Antibacterial Ingredients That Cause Diarrhea Can Be Made from Black, Green, and White Tea Extract (Camellia sinensis L.)

One cause of diarrhea is a bacterial infection. Tea (Camellia sinensis) is a steeping drink that has the efficacy of treating diarrhea. This looks at goals to decide the effect of formulations of three tea extracts that act as antibacterial causes of diarrhea and decide the most appropriate maceration temperature. Extraction was carried out with water solvents at temperatures 70oC, 100oC, and 121oC. The disc method conducted an antibacterial test against E. coli and S. aureus. The most optimal temperature for producing the highest inhibitory zone is the temperature of 100oC. Tea extract temperatures of 100oC are used for antibacterial testing. BSLT test showed the LC50 value of 1800 µg/mL. Tests on E. coli bacteria showed the highest results in a single white tea extract with a diameter of 9.750 mm, and tests on S. aureus showed the highest results in the three tea extract formula with a diameter of 9.65 mm. The inhibitory area evaluation of the system changed into finished using the simplex-centroid design method. It showed a non-huge linear model in the antibacterial test in opposition to E. coli and S. aureus.

Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability

Nowadays, there is a high demand in many industrial countries for healthy foods and sustainable products and so to explore innovative food technologies, such as fortification with bioactive compounds such as antioxidants and polyphenols, that may be sourced from herbs or by-products. This study’s objective was to explore the fortification of refined olive oils with natural bioactive compounds such as the herbs rosemary (Rosmarinus officinallis, L.), basil (Ocimum basillicum, L.), sage (Salvia officinalis, L.), lemon balm (Melissa oficinallis, L.), St. John’s wort (Hypericum perforatum, L.), pink savory (Satureja thymbra, L.), dittany (Origanum dictamnus, L.), and by-products such as pomace from olives, olive leaves (Olea europaea, L.), orange peel (Citrus aurantium, L.), lemon peel (Citrus limon, L.), pomegranate peel (Punica granatum, L.), and mandarin peel (Citrus reticulata). The fortification of the refined olive oils was performed with the use of different methodologies such as conventional maceration (CM), incubation shaking maceration (ISM), and ultrasound-assisted maceration (UAM). Folin–Ciocalteau (FOLIN) and Ferric-Reducing Antioxidant Power (FRAP) assays were used to measure their total phenolic content and antioxidant capacity. All methods demonstrated that the temperature, sample concentration, and time of maceration are considered of high importance in the fortification of refined olive oil. In vitro digestion process showed the bioavailability of the antioxidant and phenolic compounds in the fortified olive oil that ranged from 4.84% to 53.11%. Furthermore, the refined olive oils fortified with pomace, basil, St. John’s wort, and pomegranate peel presented the highest antioxidant and phenolic predicted bioavailability indices during the in vitro process compared to the control refined olive oil. Finally, fortification with natural herbs or by-products can be considered an innovative method for the enhancement of the nutritional value of refined olive oils.

Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration

Sustainable processes accompanied by high extraction yields and minimized amounts of by-products are a major goal of current fruit juice production. Controlled degradation of cell wall polysaccharides, in particular pectin, may contribute to reduced emergence of side streams. Possible strategies for the optimization are the selection of enzyme preparations based on comprehensive studies of their activities, the adjustment of maceration temperature toward more gentle conditions, and the application of alternative technologies such as ultrasound (US) during maceration. The present study provides insights into the effects of ultrasound-assisted enzymatic maceration (UAEM) on pectin degradation, total anthocyanin content, thermal and storage stability, and juice yield during chokeberry juice production on pilot-plant scale. The two enzyme preparations applied predominantly possessed polygalacturonase or pectin lyase activity. Cell wall polysaccharide degradation was improved by US and resulted in a 3% increase in juice yield by UAEM using an enzyme preparation that shows mostly polygalacturonase activity. Thermostability of anthocyanins was improved in juices produced using pectin lyase and applying US and matched the stability of anthocyanins in juices produced using polygalacturonase. Storage stability of anthocyanins was improved in juice produced using polygalacturonase during UAEM. UAEM also resulted in lower yields of pomace making the production more resource-efficient. Overall, the use of polygalacturonase has promising potential to advance conventional chokeberry juice production by applying US at gentle conditions.

Evaluation of Carbonic Maceration Effect as a Pre-Treatment on the Drying Process of Strawberry

In the last decade, organic-based food materials have taken an increasing marketing share due to consumers’ interests. Strawberry is one of the world’s most important berry crops, with growing production. This study aimed to evaluate the drying process of organic strawberries and to determine the influences of process conditions on drying characteristics. To improve drying performance, carbonic maceration (CM) was investigated as a pre-treatment. The experimental design and the optimization of the drying with pre-treatment conditions were performed using statistical modeling (response surface method (RSM), central composite design (CCD)). Using the RSM, dependent variables such as drying time, total phenolic compound, antioxidant capacity, ascorbic acid concentration, and hue value were optimized as a function of operating conditions of CM pre-treatment and following the drying process. The results indicated that drying performance varied depending on drying temperature as well as process conditions of CM. Drying time was reduced by more than 30% with CM treatment compared to control. Furthermore, ascorbic acid content, antioxidant activity, and surface color of dried samples were protected better in the case of CM-pre-treated strawberries. Results showed that the optimum drying temperature, maceration pressure, maceration temperature, and maceration time parameters were 64.8 °C, 3.54 bar, 4.2 °C, and 4 h, respectively. The high potential of CM should be considered in terms of process improvement and product quality for drying processes. Thus, this study provides key outcomes in this respect. According to the obtained results, the CM was assessed as a promising technique applied before the drying of organic strawberries.

Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters

Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the evolution of the chemical composition of the bioprotected musts and wines, according to different settling routes. Their impacts on the organoleptic characteristics of wines were also studied. Methods and Results. A bioprotected must was subjected to 6 different maceration routes before AF (triplicates), varying the duration and temperature parameters. A temperature value ≤12°C was the main factor independently of the duration which allowed a good implantation of the bioprotectant. An increase of the maceration duration at 12°C led to browning of the must, without significant effect on the final color of the wine, which was felt as more “floral,” with more length in the mouth. Conclusions. The bioprotectant implantation and its effectiveness on the sensory profile of the wine was guaranteed at maceration temperature values lower than 12°C. Significance of the Study. This study participates in the improvement of the bioprotection management in white winemaking, with the guarantee of a positive impact of the prefermentation maceration without sulphites on the organoleptic profile of the wines.

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

In recent years, great interest has been shown in pseudocereals for their high nutritional value. Wet milling has been used to obtain macromolecules such as proteins and starches. However, the co-products obtained from this food industry have been studied little. A factorial design Box-benhken was used to study the effect of surfactant concentration (SDS), sodium hydroxide (NaOH) concentration and maceration temperature on structural and colorimetric properties. Structural properties were evaluated by infrared spectroscopy (FTIR-ATR) and color changes by the CIElab tristimulus method (L*, a*, b*). A decrease in temperature and NaOH causes a decrease in lightness (L*), resulting in lower starch content and higher protein content in the co-product. This behavior was correlated with the infrared spectroscopy (FTIR-ATR) spectra. The spectra show a possible structural change in the amylose/amylopectin ratio of the starch granule at 1,012 cm−1, 1,077 cm−1, and 1,150 cm−1 bands, which are associated with glycosidic bonds, these bonds were sensitive to NaOH concentration. While those bands assigned to Amide II (1,563 cm−1) and Amide I (1,633 cm−1), were sensitive to the effect of NaOH and maceration temperature, evidencing that protein content in the co-products is variable and depends significantly on the extraction conditions. The co-products obtained by wet milling could be used in the development of functional foods, such as bread, snacks, pasta and other products.

Chemical and Chromatic Effects of Fermentation Temperature on Three Clones of Pinot noir over Two Consecutive Vintages

Three different Pinot noir clones (115, 777, and 828) from the Central Coast of California were subjected to different maceration temperature regimes for 14 days using triplicate fermentations (Cold: 10°C; Hot: 25°C; and Variable: 10°C on days 0 to 7 and 25°C on days 8 to 14) to determine the effect of maceration temperature on color and phenolic extraction across all three clones over two consecutive vintages (2019 and 2020). In 2019, the Hot treatment and the hot portion of the Variable treatment were obtained by exposing the fermentors to direct sunlight, while in 2020, this was achieved by artificial heating. Spectrophotometric analyses showed that at time of pressing, extraction of total phenolics for Cold, Variable, and Hot temperature treatments was 723, 894, and 1031 mg/L, respectively. Similar trends were observed in Cold, Variable, and Hot treatments for anthocyanins (208, 265, and 284 mg/L, respectively), tannins (68, 81, and 123 mg/L, respectively), and polymeric pigments (0.40, 0.46, and 0.51 absorbance units [AU], respectively). Similarly, the average monomeric anthocyanin concentrations of both vintages’ Cold, Variable, and Hot treatments analyzed via high-performance liquid chromatography were 210, 269, and 267 mg/L, respectively; that of flavonols were 26, 28, and 30 mg/L, respectively. Color analysis showed a negative correlation with temperature for CIELab lightness values across Cold, Variable, and Hot treatments (86.69, 84.89, and 83.37, respectively), and positive correlation for red hues (16.05, 17.73, and 20.50, respectively) and wine color (AU 420 + 520 + 620 nm; 0.48, 0.54, and 0.60, respectively). Finally, differences in heating method between the two vintages (direct sunlight in 2019 and a temperature-controlled room in 2020) was a major factor in phenolic extraction.

ANALISIS KORELASI ANTARA KANDUNGAN SENYAWA BIOAKTIF DENGAN AKTIVITAS ANTIOKSIDAN PADA EKSTRAK DAUN BAMBU DURI (Bambusa blumeana)

Bambu duri leaves are natural ingredients that has the potential as a source of antioxidants. Bioactive compounds that can be used as a source of an t ioxidants can be maximally obtained through controlling the extraction process. This study aims to: (i) determine the effect of temperature and maceration time on the content of bioactive compounds (total phenolic and total flavonoids) and antioxidant activity (IC 50 ) of bambu duri leaf extract, (ii) determine the correlation value between bioactive compounds and antioxidant activity. This study was designed using two factors. The first factor is the maceration temperature consisting of 30, 45, and 60°C. The second factor is the maceration time consisting of 24, 36, and 48 hours. From these two factors, 9 treatment combinations were obtained and analyzed twice. Correlation values were analyzed using Pearson correlation analysis and multiple correlation analysis. The results showed that the interaction between temperature and maceration time had an effect on the content of bioactive compounds (total phenolic, total flavonoids) and the antioxidant activity of the bambu duri leaf extract. The results of Pearson correlation analysis showed that flavonoid compounds had the highest correlation value with antioxidant activity. The results of multiple correlation analysis between bioactive compounds (total phenolic and total flavonoids) with the antioxidant activity of bambu duri leaf extract resulted in a correlation coefficient (r=0.983) which was included in the very strong relationship category, the regression equation Y=1445-2.941X 1 -4.940X 2 , and the coefficient of determination R 2 = 0.967. The determination value indicates that 96.7% of antioxidant activity is influenced by the content of bioactive compounds in the form of phenolic and flavonoids, while the remaining 3.3% is influenced by other factors.

PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g.
 Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

Karakteristik Ekstrak Pewarna Alami Daun Singkong (Manihot esculenta) pada Perlakuan Jenis Pelarut dan Suhu Maserasi

This study aims to determine the effect of type of solvent and maceration temperature on the characteristics of cassava leaves extracts as a natural dyes leaves and determine the type of solvent for cassava leaf powder and the best maceration temperature to obtain the extract of natural cassava leaves. This study used a factorial randomized block design with 2 factors, namely the type of solvent (85% ethanol, 85% acetone and mixture (85% ethanol: 85% acetone) and maceration temperature (35 ° C, 45 ° C and 55 ° C). The data obtained were analyzed with variance and if the treatment had a significant effect, then continued with the Tukey test. The results showed that the treatment interactions had a very significant effect on yield, chlorophyll b, brightness (L *), yellowish level (b *), total chlorophyll, chlorophyll a. , redness (a *), but had no significant effect on the interaction at the level of redness (a *). The treatment of 85% acetone solvent and 55 ° C maceration temperature was the best treatment to produce acetone extract of natural dye of cassava leaves with yield characteristics of 14, 04%, total chlorophyll 12.10%, chlorophyll a 4.39%, chlorophyll b 7.71%, brightness (L *) 16.46, redness (a *) 9.77 yellowish (b *) of 5.70.brightness level (L*) of 11.03, redness level (a*) of 10.29, yellowish level (b*) of 2.83.
 Key words: cassava leaves, dye extract, maceration temperature, natural dye, solvent type.

Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Suhu dan Waktu Maserasi

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk can be used as a natural antioxidant by extracting the polyphenol compounds. This research aim to find out the effect of temperature and maceration time on the of cocoa bean husk extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce cocoa bean husk extract as a source of antioxidants. This experiment used a factorial randomized block design with two factors. The first factor was maceration temperature consisting of 30±2?C, 40±2?C, dan 50±2?C. The second factor was maceration time consisting of 24, 36 and 48 hours. The data was analysed by analysis of variant and continued with the Tukey test. The results showed that maceration temperature had a very significant effect, while maceration time had a significant effect on yield, total phenolic, and antioxidant capacity. whereas the interaction between treatments had no significant effect on yield, total phenolic, and antioxidant capacity. The best treatment to produce cocoa bean husk extract as a source of antioxidants is to use a maceration temperature of 50±2?C and a maceration time of 48 hours with a yield characteristic of 2,77 percent, a total phenolic value of 72,35 mg GAE / g, and a capacity antioxidants amounting to 17,45 mg GAEAC / g,
 Keywords : cocoa bean husk, extraction, polyphenol, antioxidant.

IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES

By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra nitrogenous and phenolic substances and oxidative enzymes. On the other hand, this scheme gives a specific varietal aroma no chance to reveal itself more expressively. The paper overviews briefly the scientific works considering the modes of pomace maceration before fermentation and the use of enzyme preparations in the technology of white table wines. The physicochemical and sensory characteristics of wine materials from Rkatsiteli grapes grown in the south of the Mykolaiv Region have been analysed. This analysis has proved that standard white table wine materials can be obtained both by the traditional method (the so called ‘white’ method) and with the use of short-term maceration of the pomace. Macerating the pomace resulted in obtaining fuller, richer wine materials with a bright aroma and good body. It has been shown that to obtain bright and not too blunt wine materials, the most essential parameter of the maceration process is its low temperature. A pectolytic enzyme preparation used during maceration increased, to some extent, the mass concentration of phenolic substances, the reduced extract, the optical density, and the concentration of terpene alcohols. Besides, it allowed fuller revealing a wine’s aromatic profile. The research has resulted in establishing that there is regularity in how the concentration of terpene alcohols changes with different temperature conditions of steeping the pomace. It has been shown that the maximum concentration of terpenes responsible for the varietal aroma is best retained in wine materials when the maceration temperature is 5°C. A rise in the pomace maceration temperature to 20°C led to a decrease in the concentration of labile terpene alcohols, so it should be avoided in producing quality wines. Studying different maceration modes has allowed recommending a certain method to manufacture full-bodied, well-structured white table wines with a pronounced varietal aroma. This method involves adding the enzyme preparation Depectil CLARIFICATION to the pomace and macerating it for 12 hours at 5°C.

Karakteristik Kandungan Fukosantin dan Aktivitas Antioksidan Ekstrak Alga Coklat (Sargassum polycystum) pada Perlakuan Konsentrasi Pelarut Aseton dan Suhu Maserasi

Fucoxanthin has great potential to be developed as an antioxidant. The purposes of this study were to determine the effect of acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) and determine the best acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) . The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent. The second factor was maceration temperature that consists of 30±2?, 40±2? and 50±2?. The data were analyzed by analysis of varian (ANOVA) and continued with the Tukey test. The results showed that the concentration of acetone solvent was influential on the content of fucoxanthin and antioxidant activity but did not affect the yield. Maceration temperature is influential on yield, fucoxanthin content and antioxidant activity. Interactions between treatments of acetone solvent concentration and maceration temperature greatly affect the content of fucoxanthin and antioxidant activity but do not affect the yield. The treatment of acetone 80 percent solvent concentration and maceration temperature 30±2? is the best treatment to produce brown algae extract (Sargassum polycystum) with a yield of 3.24 ± 0.45 percent, fucoxanthin content 1.03 ± 0.01 g fukosantin/g and antioxidant activity 99 ± 8.49 ppm and show activity powerful antioxidant.
 Keywords: Sargassum polycystum, acetone, maceration, fucoxanthin, antioxidant.

Kinetic, thermodynamic and optimization study of the corn germ oil extraction process

Corn germ oil (CGO) was recovered from the ground corn germ by maceration using n-hexane at the ranges of the temperature and the solvent:germ ratio (SGR) of 20–70 °C and 3:1–10:1 mL/g, respectively. The obtained CGO contained mainly the unsaturated fatty acids (87.09 ± 0.37%) with linoleic and oleic acid as the most abundant while the main saturated fatty acid was palmitic acid. The CGO extraction yield was statistically analyzed, modeled and optimized combining the response surface methodology with the 33 full factorial design with replication. All individual process variables (maceration temperature, SGR and maceration time), the interaction of maceration temperature with SGR and the quadratic terms of maceration temperature and SGR had a statistically significant influence on the CGO yield. For the kinetic modeling of the CGO maceration, three models, namely the phenomenological model, the model that included instantaneous washing and diffusion and the diffusional model, were tested. Although all models successfully described the kinetics of CGO extraction (MRPD values ≤2%), the diffusional model was less accurate. The thermodynamic analysis of CGO extraction showed that the extraction process was spontaneous, endothermic and irreversible.

PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF MACERATED ALPINIA GALANGA STEMS AND LEAVES

Alpinia galanga (A. galanga) is a popular culinary ingredient as well as medicinal herb commonly found in Southeast Asia. Compared to the rhizome of A. galanga, the leaves and stems are always being discarded as waste. In this research, active compounds from the stem and leaves of this plant were extracted using maceration technique with ethanol as solvent at a liquid-solid ratio of 20 ml/g. The influence of maceration time and maceration temperature on total phenolic content (TPC) and antioxidant activities of extract were studied using Folin-Ciocalteu assay and DPPH radical scavenging assay, respectively. The maceration time was from 1 to 5 hr and the maceration temperature was examined from 40 ºC to 70 ºC. Crude extract yield for stems and leaves obtained for all parameters of the maceration process was ˃11%. The highest TPC for leaves was obtained at 1 hr (0.038± 0.02 mg GAE/mg DW) and stems at 4 hr (0.024 ± 0.01 mg GAE/mg DW). Similar trend was also observed for antioxidant activity where the highest antioxidant activity obtained for leaves was at 1 hr (IC50=0.136 ± 0.01 mg/ml) and for stems was at 4 hr (IC50=0.320 ± 0.07 mg/ml). Maceration time however, has no significant influence on TPC (p>0.09) and antioxidant activity (p>0.16) of A. galanga. In terms of temperature, the highest TPC was recorded at 70 ºC for both leaves (0.034 ± 0.003 mg GAE/mg DW) and stems (0.019 ± 0.005 mg GAE/mg DW), while the highest antioxidant activity was from sample extracted at 40 ºC for both leaves (IC50 = 0.076 ± 0.05 mg/ml) and stems (IC50 = 0.454 ± 0.16 mg/ml). The best maceration conditions, considering from the antioxidant activity, for both leaves and stems of A. galanga were concluded at 1 hr and 40 ºC in the viewpoint of both extract quality, energy and cost efficiency.

Pengaruh Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin

Bidara (Ziziphus mauritiana L.) is one of the most natural ingredients that has the potential as a source of saponins. Saponins can be used as a natural surfactant which can replace the synthesis surfactant. The purposes of this research were to determine the effect of temperature and time of maceration on the characteristics of bidara leaf extract (Ziziphus mauritiana L.) and to obtain the best maceration temperature and time in producing the bidara leaf extract (Ziziphus mauritiana L.) as a source of saponins. This research is using randomized block design with two factors. The first factor is the maceration temperature which consists of 3 levels, namely 29±1°C, 40±2°C, and 50±2°C. The second factor is the maceration time which consists of 3 levels, namely 36 hours, 48 hours, and 60 hours. Each treatment is grouped into 2 based on the time of implementation so obtained 18 units. The results showed that treatment of temperature and maceration time and interaction between the treatment were had very significant on the yield, crude saponins levels, and the height of bidara leaf extract foam (Ziziphus mauritiana L.) as the source of saponins. Temperature of 50±2°C and maceration time of 48 hours is the best treatment to produce bidara leaf extract (Ziziphus mauritiana L.) as a source of saponin with a yield characteristic of 42.59±0.02%, crude saponin levels of 40.84±0.09% and foam height 29.03±0.38 mm.
 Keywords: Ziziphus mauritiana L., saponins, extraction, temperature, maceration time

Effect of Temperature and Duration Time of Maceration on Nitrate Content of Vernonia cinerea (L.) Less.: Circumscribed Central Composite Design and Method Validation.

Vernonia cinerea (L.) Less. is a herbal plant in Family Asteraceae. It can be used as a smoking cessation aid due to the fact that it contains nitrate which can induce tongue numbness and cause less favor of cigarette smell and taste. The aim of this work was to investigate the effect of maceration temperature and time on the nitrate content of V. cinerea. A circumscribed central composite experimental design was applied in the work. Two factors (temperature and duration time) were investigated and two responses (yield of the extraction and nitrate content) were monitored. The high performance liquid chromatography using for quantitative analysis of nitrate content was validated. The HPLC response was linear (R2 = 1.000) in range of 10-100 μg/mL. The HPLC method was specific, precise, and accurate. The maceration temperature and time were varied from 40 to 100°C and 10 to 60 min, respectively. Results showed that maceration at high temperature and long duration time gave the simultaneous high yield of the extraction and nitrate content. The prediction by the computer software, Design-Expert, was stable, reliable, and accurate. The optimal condition that provided simultaneous high yield of the extraction and nitrate content was achieved when extraction was at 99.5°C for 56.4 min. V. cinerea extracted using the optimal condition gave the yield of the extraction and nitrate content of 15.6% and 0.610%, respectively. In conclusion, maceration temperature and duration time had a positive effect on yield of the extraction and nitrate content of V. cinerea. Furthermore, the optimal condition in this work could be used as a guide for extraction of V. cinerea to obtain the high yield of the extraction as well as nitrate content.

Определение ионов тяжелых металлов в экстрактах корня элеутерококка колючего

The content of cadmium, mercury, zinc and cuprum ions in extracts of Eleutherococcus prickly root powder was determined by stripping voltammetry. The content of Zn2+ cations in the aqueous extracts of the plant adaptogen was below the detection limit for the analysis method used. The concentration of ions Cd2+, Pb2+ in aqueous extracts it was less than 0.0002 mg/kg. The amount of cuprum ions did not exceed 2.6 mg/kg. Consequently, the concentrations of heavy metal cations are below the MPC level (maximum permissible concentration), which allows us to speak about the toxicological safety of the plant material studied. Increasing the maceration temperature from 23 to 40 °C reduces the efficiency of the process. The possible causes of this phenomenon are discussed. The source of raw materials does not have a significant effect on the content of pollutants. For the extraction of plant materials, along with distilled water, tap water can be used, which in its performance meets the standards for the content of heavy metal ions in all areas of the city of Kazan. The maximum value of the total pollution indicator is 4.5 mg/l. It was found in tap water selected in the Vakhitovsky district of the city of Kazan. However the maximum lead content is characteristic of the water selected in the Soviet district of the city. Distillation of water is expected to reduce pollution by pollutants. However complete purification from heavy metal ions does not occur. The most intense distillation is the purification of water from cuprum ions. The minimum amount of pollutants is found in ethanolic extracts of Eleutherococcus root powder. It is obvious that ethanol, as an extractant of heavy metal cations, is less preferable than water.

KARAKTERISTIK EKSTRAK AMPAS KOPI BUBUK ROBUSTA (Coffea canephora) PADA PERLAKUAN KONSENTRASI PELARUT ETANOL DAN SUHU MASERASI

Coffee grounds residue are the primary waste obtained from brewed coffee. Furthermore, some reports showed that coffee grounds residues still containes of bioactive compounds like caffeine and total phenolic compounds. This study aims 1) to know the effect of ethanol solvent concentration and maceration temperature on extract characteristics of coffee grounds robusta extract, and 2) to determine the concentration of ethanol solvent and best maceration temperature to of coffee grounds robusta extract. This experiment uses Factorial Random Design with two factors. The first factor concentration of ethanol solvent consists of 3 levels: 70%, 80%, 90%. The second factor is the maceration temperature which consists of 3 levels: 45oC, 60oC, 75oC. From the above two factors obtained 9 treatment combinations, each grouped into 2 groups as 18 units of experiments. The result showed that etanol solvent concentration, maceration temperature and interaction between trearments had high significantly effect on yield extract and caffeine content. The ethanol solvent concentration treatment had a significant effect, while the treatment of the maceration temperature and the interaction between trearments had a significantly effect on the total phenol. The treatment of ethanol solvent concentration 90% and maceration temperature 60oC was the best characteristic with robusta coffee extract yield 7.87±0.05% yield, 0.70±0.01% caffeine content and total phenol 11,052.83±1,124.30 mg GAE/100g.
 Keywords : Coffee, coffee ground robusta, ethanol concentration, temperature of maceration