Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits (Ficus Carica L.)
 
More details
Hide details
Publication date: 2011-09-30
 
Pol. J. Food Nutr. Sci. 2011;61(3):195–199
 
KEYWORDS
ABSTRACT
In this work the influence of 50-80% (v/v) aqueous ethanol and the temperature of extraction (25 - 80°C) on the extractability of total phenolics, total flavonoids and total proanthocyanidins from different fig fruits was investigated. The best extraction conditions (80%, v/v aqueous ethanol, 80°C) obtained in the experiments with lyophilised Ficus carica L. cv. Šaraguja were used while performing the extraction of phenolic compounds from other fig varieties (Bružetka bijela, Crnica, Bjelica and Termenjača). The antioxidant capacity was measured in all fig fruits as well. It has been shown that the temperature of extraction and ethanol to water ratio have a statistically significant influence on the extraction of phenolic compounds from fig fruits variety Šaraguja. The highest content of phenolic compounds was found in fig variety Crnica while the lowest one in fig variety Bjelica. According to the results obtained in this study, fig fruits can be considered as a natural source of phenolic compounds with good antioxidant capacity.
 
CITATIONS (29):
1.
Ultrasonic-Assisted Extraction of Phenols, Flavonoids, and Biocompounds with Inhibitory Effect AgainstSalmonella TyphimuriumandStaphylococcus Aureusfrom Cactus Pear
V. Espinosa-Muñoz, C.A. RoldáN-cruz, A.D. HernáNdez-Fuentes, A. Quintero-Lira, I. Almaraz-Buendía, R.G. Campos-Montiel
Journal of Food Process Engineering
 
2.
Comparative analysis and physio-biochemical screening of an ex-situ fig (Ficus carica L.) collection
Lahcen Hssaini, Jamal Charafi, Hafida Hanine, Said Ennahli, Abderrahman Mekaoui, Ali Mamouni, Rachid Razouk
Horticulture, Environment, and Biotechnology
 
3.
High-pressure CO2 extraction of bioactive compounds of barberry fruit (Berberis vulgaris): process optimization and compounds characterization
Akram Sharifi, Mehrdad Niakousari, Seyed Mortazavi, Amir Elhamirad
Journal of Food Measurement and Characterization
 
4.
Differential responses of fruit quality and major targeted metabolites in three different cultivars of cold-stored figs (Ficus carica L.)
Si-Eun Byeon, Jinwook Lee
Scientia Horticulturae
 
5.
Assessment of the use of cooked Araucaria angustifolia seed coats extract as food for brine shrimp
Gustavo Bellatto, Welligton Braguini
Journal of Environmental Science and Health, Part B
 
6.
Optimization of ultrasound-assisted extraction of quercitrin from Houttuynia cordata Thunb. using response surface methodology and UPLC analysis
Hyo Kim, A. Lee, Ji Jo, Byeong Moon, Jin Chun, Goya Choi, Ho Kim
Food Science and Biotechnology
 
7.
In vitrogastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties
Senem Kamiloglu, Esra Capanoglu
International Journal of Food Science & Technology
 
8.
Antioxidant activity shown by olive pomace extracts
Bruno De, Rosa Romeo, Francesca Fedele, Andrea Sicari, Amalia Piscopo, Marco Poiana
Journal of Environmental Science and Health, Part B
 
9.
Yield of Carotenoids, Phenolic Compounds and Antioxidant Capacity of Extracts from Gac Peel as Affected by Different Solvents and Extraction Conditions
Hoang Chuyen, Xuan Tran, Minh Nguyen, Paul Roach, Sophie Parks, John Golding
Journal of Advanced Agricultural Technologies
 
10.
Plant Based “Green Chemistry 2.0”
Muhammad Khan, Larysa Paniwnyk, Sadia Hassan
 
11.
Ethanolic coconut husk extract: In vitro antioxidative activity and effect on oxidative stability of shrimp oil emulsion
Natchaphol Buamard, Soottawat Benjakul
European Journal of Lipid Science and Technology
 
12.
Study of Antioxidant Activity of Some Medicinal Plants Having High Content of Caffeic Acid Derivatives
Agnieszka Tajner-Czopek, Mateusz Gertchen, Elżbieta Rytel, Agnieszka Kita, Alicja Kucharska, Anna Sokół-Łętowska
Antioxidants
 
13.
Antioxidant Activity and Polyphenolics of Fragaria nubicola: A Wild Edible Fruit Species of Himalaya
Amit Bahukhandi, Anjali Barola, K. Sekar
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences
 
14.
Polyphenol Content in Figs (Ficus caricaL.): Effect of Sun-Drying
Senem Kamiloglu, Esra Capanoglu
International Journal of Food Properties
 
15.
Hypocholesterolemic effects ofCurcuma longaL. withNelumbo nuciferaleaf in anin vitromodel and a high cholesterol diet-induced hypercholesterolemic mouse model
Myung-A Jung, Sun Lee, Seul Han, Jiae Hong, Ju-Ryun Na, Joon Lee, Yongjae Kim, Sunoh Kim
Animal Cells and Systems
 
16.
Valorization of iraca (Carludovica palmata, Ruiz & Pav.) infructescence by ultrasound-assisted extraction: An economic evaluation
Angelica Galviz-Quezada, Ana Ochoa-Aristizábal, Zabala Arias, Susana Ochoa, J. Osorio-Tobón
Food and Bioproducts Processing
 
17.
Diversity Screening of Fig (Ficus Carica L.) Germplasm through Integration of Morpho-agronomic and Biochemical Traits
Lahcen Hssaini, Hafida Hanine, Rachid Razouk, Said Ennahli, Abderrahman Mekaoui, Ibtissam Guirrou, Jamal Charafi
International Journal of Fruit Science
 
18.
Preparation and Application of Starch/Polyvinyl Alcohol/Citric Acid Ternary Blend Antimicrobial Functional Food Packaging Films
Zhijun Wu, Jingjing Wu, Tingting Peng, Yutong Li, Derong Lin, Baoshan Xing, Chunxiao Li, Yuqiu Yang, Li Yang, Lihua Zhang, Rongchao Ma, Weixiong Wu, Xiaorong Lv, Jianwu Dai, Guoquan Han
Polymers
 
19.
Analysis of phenolic compounds in beer: from raw materials to the final product
Darijo Šibalić, Mirela Planinić, Anita Jurić, Ana Bucić-Kojić, Marina Tišma
Chemical Papers
 
20.
Polyphenols: Properties, Recovery, and Applications
Incinur Hasbay, Charis Galanakis
 
21.
Optimisation of ultrasound assisted extraction of phenolic compounds from Sparganii rhizoma with response surface methodology
Xinsheng Wang, Yanfang Wu, Guangyun Chen, Wei Yue, Qiaoli Liang, Qinan Wu
Ultrasonics Sonochemistry
 
22.
Enhancement of flavonoids extraction from fig leaf using steam explosion
Lanzhi Qin, Hongzhang Chen
Industrial Crops and Products
 
23.
Synergetic Hepatoprotective Effect of Phenolic Fractions Obtained fromFicus CaricaDried Fruit and Extra Virgin Olive Oil on CCL4-Induced Oxidative Stress and Hepatotoxicity in Rats
Aicha Debib, Montserrat Dueñas, Meddah Boumediene, Ramzi Mothana, Alioui Latifa, Meddah Tir-Touil
Journal of Food Biochemistry
 
24.
Single and interactive effects of process variables on microwave-assisted and conventional extractions of antioxidants from vegetable solid wastes
Antonietta Baiano, Luisa Bevilacqua, Carmela Terracone, Francesco Contò, Nobile Del
Journal of Food Engineering
 
25.
Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects
Olga Arvaniti, Yiannis Samaras, Georgia Gatidou, Nikolaos Thomaidis, Athanasios Stasinakis
Food Research International
 
26.
Investigating thein vitrobioaccessibility of polyphenols in fresh and sun-dried figs (Ficus caricaL.)
Senem Kamiloglu, Esra Capanoglu
International Journal of Food Science & Technology
 
27.
Intensification of Mass Transfer in the Extraction Process with a Nanofluid Prepared in a Natural Deep Eutectic Solvent
Anamarija Mitar, Kardum Prlić
Chemical Engineering & Technology
 
28.
Research of polyphenolic compounds of Circaea lutetiana l.
Akmaral Kozhantayeva, Sluken Rakhmadiyeva
Chemical Bulletin of Kazakh National University
 
29.
Phytochemicals of ethanolic extract and essential oil of Persicaria hydropiper and their potential as antibacterial agents for food packaging polylactic acid film
Nurain Aziman, Noriham Abdullah, Aishah Bujang, Noor Mohd, Aziz Abdul, Rohaya Ahmad
Journal of Food Safety
 
eISSN:2083-6007
ISSN:1230-0322