microwave-assisted extraction of chlorogenic acids

Microwave

AbstractThe multi-component fingerprint and the biological evaluation of plant-derived material are indispensable for the pharmaceutical field in food quality control procedures and in all plant-based products We investigated the quantitative content of biologically active compounds (anthocyanins and chlorogenic acid) of microwave-assisted blueberry extracts from 14 different Italian

OPTIMISATION OF ULTRASOUND AND MICROWAVE

Upadhyay R Ramalakshmi K and Jagan Mohan Rao L 2012 Microwave-assisted extraction of chlorogenic acids from green coffee beans Food Chem 130:184-188 Zhang G He L and Hu M 2011 Optimized ultrasonic-assisted extraction of flavonoids from Prunella vulgaris L and evaluation of antioxidant activities in vitro Innov Food Sci Emerg

6 Health Benefits of Chlorogenic Acid + Side Effects

Aug 27 2020Possibly Effective for: 1) Lowering Blood Pressure A single dose of chlorogenic acid or polyphenols isolated from coffee lowered blood pressure in 2 small trials on 38 healthy people [19 20] Drinking chlorogenic acid-rich coffee also improved blood vessel function and lowered blood pressure in 4 clinical trials on 314 healthy people [21 11 22 23]

Ionic liquid

In recent years ionic liquids and enzymes have been widely used in the separation and extraction processes of natural products Chlorogenic acid (CGA) has important biological and pharmacological activities It is significant to develop a green and efficient method to extract GCA from Flos Lonicera japonica (FLJ) by integrating the advantages of the ionic liquids and enzymes

Molecules

A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min) solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels Max total phenolics content of 3 94 mg g−1 dry weight (dw) was obtained at S of 67 33% t of 15 min and a MP of 14 67% For ascorbic acid (1

Chlorogenic Acids from Green Coffee Extract are Highly

Introduction Chlorogenic acids (CGA) 5 are phenolic compounds formed by the esterification of cinnamic acids such as caffeic ferulic and p-coumaric acids with (-)-quinic acid A series of health benefits have been associated with the consumption of CGA in the last few years such as reduction of the relative risk of cardiovascular disease diabetes type 2 and Alzheimer's disease (1– 3

Bioactive compounds from bay leaves (Laurus nobilis

Jun 14 2018Li H Deng Z Wuc T Liu R Loewen S Tsao R Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes Food Chem 2012 130:928–36 19 Upadhyay R Ramalakshmi K Mohan Rao J Microwave-assisted extraction of chlorogenic acids from green coffee beans Food Chem 2012 130:184–8 20

Solvent effects on focused microwave assisted extraction

An open microwave‐assisted extraction system was used to extract gallic acid protocatechuic acid chlorogenic acid and caffeic acid from Eucommia ulmodies The effect of extraction variables especially solvent on the recoveries of these polyphenolic

Microwave assisted extraction for the determination of

Microwave assisted extraction for the determination of chlorogenic acid in Flos Lonicerae by direct analysis in real time mass spectrometry (DART-MS) Flos Lonicerae was an important Chinese medicine In this research a microwave assisted extraction method was applied for the extraction of chlorogenic acid from Flos Lonicerae

Microwave

Jan 01 2012Microwave-assisted extraction has been considered as a potential alternative to traditional solid–liquid extraction for the isolation of phenolic compounds such as chlorogenic acids from plants The present study has focussed on microwave-assisted extraction of chlorogenic acid caffeine and total polyphenols from green robusta cherry coffee

Bioactive compounds from bay leaves (Laurus nobilis

Jun 14 2018Li H Deng Z Wuc T Liu R Loewen S Tsao R Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes Food Chem 2012 130:928–36 19 Upadhyay R Ramalakshmi K Mohan Rao J Microwave-assisted extraction of chlorogenic acids from green coffee beans Food Chem 2012 130:184–8 20

Chlorogenic acids

Hence in the attempt to improve the process of chlorogenic acids extraction and to make it more effective and environmentally friendly innovative so-called enhanced techniques of extraction have been recently developed and applied L J M Rao Microwave-assisted extraction of chlorogenic acids from green coffee beans Food Chemistry

Isolation of green coffee chlorogenic acids using

can be further fractionated to purify a specific chlorogenic acid (i e in this work 5-O-caffeoyl acid using a silica gel column) Chlorogenic acids can be used as natural antioxidants in food or non-food products To the best of our knowledge activated carbon has not been used to isolate chlorogenic acids from green coffee 2013 Elsevier Inc

MICROWAVE

(Zhang et al 2005) extraction of geniposidic acid and chlorogenic acid from dried bark of Eucommia ulmodies (Li et al 2004) extraction of solanesol from tobacco leaves (Zhou and Liu 2006) extraction of glycyrrhizic acid from licorice root (Pan et al 2000) and extraction of polyphenols and caffeine from green tea leaves (Pan

Microwave

An efficient microwave-assisted extraction (MAE) technique has been developed to recover chlorogenic acid from flower buds of Lonicera japonica Thunb The yield of chlorogenic acid rapidly reached 6 14% within 5 min under the optimal MAE conditions i e 50% ethanol as extraction solvent 1:10 (w/v) of the solid/liquid ratio and 60 degrees C of

Chlorogenic Acids from Green Coffee Extract are Highly

Introduction Chlorogenic acids (CGA) 5 are phenolic compounds formed by the esterification of cinnamic acids such as caffeic ferulic and p-coumaric acids with (-)-quinic acid A series of health benefits have been associated with the consumption of CGA in the last few years such as reduction of the relative risk of cardiovascular disease diabetes type 2 and Alzheimer's disease (1– 3

Molecules

A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min) solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels Max total phenolics content of 3 94 mg g−1 dry weight (dw) was obtained at S of 67 33% t of 15 min and a MP of 14 67% For ascorbic acid (1

Phenolic compounds from Nerium oleander leaves: microwave

A microwave-assisted extraction (MAE) method was used for the extraction of phenolic compounds from Nerium oleander leaves The influence of variables such as ethanol concentration microwave power irradiation time and liquid/solid ratio on polyphenol extraction was modelled using a second-order regression equation based on response surface methodology (RSM)

Recent advances in extraction and analysis procedures of

Recent advances in extraction and analysis procedures of natural chlorogenic acids Dorota Wianowska Marta Gil Received: 26 February 2018/Accepted: 4 October 2018/Published online: 10 October 2018 The Author(s) 2018 Abstract Chlorogenic acids (CQAs) the esters of caffeic and quinic acid are biologically important

Microwave assisted extraction for the determination of

Microwave assisted extraction for the determination of chlorogenic acid in Flos Lonicerae by direct analysis in real time mass spectrometry (DART-MS) Flos Lonicerae was an important Chinese medicine In this research a microwave assisted extraction method was applied for the extraction of chlorogenic acid from Flos Lonicerae

Chlorogenic Acids from Green Coffee Extract are Highly

Introduction Chlorogenic acids (CGA) 5 are phenolic compounds formed by the esterification of cinnamic acids such as caffeic ferulic and p-coumaric acids with (-)-quinic acid A series of health benefits have been associated with the consumption of CGA in the last few years such as reduction of the relative risk of cardiovascular disease diabetes type 2 and Alzheimer's disease (1– 3

Effects of Extraction Methods on Phenolic Contents and

The effects of different solvent systems (methanol ethanol acetone and their 50% aqueous concentrations) and extraction procedures (microwave ultrasound Soxhlet and maceration) on the antioxidant activity of aerial parts of Potentilla atrosanguinea were investigated by three different bioassays: 2 2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) 2 2

Ionic liquid

In recent years ionic liquids and enzymes have been widely used in the separation and extraction processes of natural products Chlorogenic acid (CGA) has important biological and pharmacological activities It is significant to develop a green and efficient method to extract GCA from Flos Lonicera japonica (FLJ) by integrating the advantages of the ionic liquids and enzymes

Modeling and optimizing microwave

UPLC–PDA–ESI–MS/MS system and chlorogenic acid was the main component (1742 50 42 23 g/g DS) Key words: Microwave-assisted extraction response surface methodology antioxidants marigold UPLC–DAD–ESI– MS/MS analysis 1 Introduction Marigold (Calendula officinalisL ) a member of the family Asteraceae is commonly used as a