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 Post subject: resveratrol extraction
PostPosted: Wed Feb 15, 2017 4:59 pm 
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The extraction of resveratrol via ultrasonic extraction has the best and shortest extraction time. Liushu Xing et al [12] using ultrasonic extraction of resveratrol and emodin in Polygonum cuspidatum to determine the optimum process conditions: ultrasonic power 250W, pH 4.0, solid-liquid ratio 1:20, temperature 40 degrees , ultrasonic time of 30 min, 80 % ethanol and 80% acetone (1:1), resveratrol extraction rate was 3.34%. Once inside, etc. [13] used ultrasound-assisted extraction of resveratrol in Polygonum cuspidatum to explore the ultrasound duty cycle changes on the effects of resveratrol content and found that the smaller duty cycle ultrasound-assisted extraction is conducive to maintaining a high white the relative content of veratryl alcohol. JIANG Shu et al [14] using reflux extraction, CO2 supercritical fluid extraction, ultrasonic extraction method to extract resveratrol from Polygonum cuspidatum study results show that the ultrasonic extraction of the best results. The optimum extraction conditions were: 15 times 75% ethanol ultrasonic extraction 60 min, resveratrol extraction rate of 0.03 mg / g. This method is a simple technique can increase the extraction efficiency and shorten the extraction time, low-temperature conditions, with ultrasonic extraction is also beneficial to the maintenance of the active ingredients of the original drug in the nature of the active ingredients.

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With grape peel-a waste of vintage wine as material,the extraction process of resveratrol using ultrasonic methods were optimized by orthogonal experiment design.The results showed that the optimal extraction condition for ultrasonic method was at a 12: 1(ml:g) ratio of 40% ethanol solution to grape peel powder,treated 30min with 104W ultrasonic at room temperature.The maximum content of trans-resveratrol was 3.50 mg/g.The results indicated that the ultrasonic method is a better extraction method for resveratrol from grape peel since it produces a higher yield ratio,using much less solvent and shorter time at room temperature.

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PostPosted: Wed Feb 15, 2017 4:59 pm 
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Abstract: In order to search an effective extraction of resveratrol from grapes, superior to a conventional solvent extraction, an ultrasonication-assisted method was explored. When the new extraction of resveratrol was applied to fruit stem of Campbell and Gerbong grapes, the recovery yield was increased by 24-30%, compared to that by the conventional solvent extraction with ethanol/water (80:20%, v/v) maintained at 60 °C for 30 min. The ultrasonication-assisted extraction of resveratrol was modeled by the first-order reaction kinetics with reaction rate constants for extraction and degradation of resveratrol. For fruit stem of Campbell grape, the reaction rate constants k1 and k2 for extraction and degradation of resveratrol were 0.7797 min-1 and 0.06481 min-1, respectively, while the parameters for fruit stem of Gerbong grape were 0.4773 min-1 and 0.03713 min-1. In spite of the difference between two cultivars, the ratio of k1 to k2 was about 12 for both the cultivars. In simulation with the models for extraction and degradation of resveratrol, the maximum recovery of resveratrol from fruit stem of Campbell grape was 489.4 µg/g-dry material at the extraction time of 3.48 min. For the same time, the amount of compounds degraded from the extracted resveratrol was 83.1 µg/g-dry material. These figures indicated 79.8% and 13.6% of the total resveratrol in fruit stem of Campbell grape. Similarly, the maximum recovery of resveratrol for fruit stem of Gerbong grape and the amount of degraded compounds were 80.6% and 13.1%, respectively, of the total resveratrol, which were calculated with 194.8 µg/g-dry material and 31.6 µg/g-dry material.

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