Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae

Detalhes bibliográficos
Autor(a) principal: JIN,Tingyu
Data de Publicação: 2022
Outros Autores: YU,Meijing, CAO,Mingxi, ZHU,Xingyi
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100794
Resumo: Abstract Mechanochemical-assisted extraction (MCAE) of hesperidin from Pericarpium Citri Reticulatae was investigated in AGO-2 high intensity planetary activator. In order to optimize extraction efficiency, six variables (different kinds of reagents, Na2CO3 content, grinding time, extraction temperature, extraction time, liquid/solid ratio) were varied. Results showed that the optimum MCAE conditions were determined as: Na2CO3 content of 30.0% (w/w), grinding time 20 min, extraction temperature 20 °C, extraction time 10 min, liquid/solid ratio of 80:1 mL/g. Meanwhile, enhancement of solubility was measured. Fourier transform-infrared spectrometer and scanning electron microscope were used to illustrate structure change of hesperidin after mechanochemical pretreatment. With the optimized parameter settings, MCAE with water as solvent gave the highest hesperidin yield while reducing both extraction time and energy costs compared to the heat-reflux and superfine grinding extraction.
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spelling Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri ReticulataemechanochemistryhesperidinPericarpium Citri ReticulataeextractionAbstract Mechanochemical-assisted extraction (MCAE) of hesperidin from Pericarpium Citri Reticulatae was investigated in AGO-2 high intensity planetary activator. In order to optimize extraction efficiency, six variables (different kinds of reagents, Na2CO3 content, grinding time, extraction temperature, extraction time, liquid/solid ratio) were varied. Results showed that the optimum MCAE conditions were determined as: Na2CO3 content of 30.0% (w/w), grinding time 20 min, extraction temperature 20 °C, extraction time 10 min, liquid/solid ratio of 80:1 mL/g. Meanwhile, enhancement of solubility was measured. Fourier transform-infrared spectrometer and scanning electron microscope were used to illustrate structure change of hesperidin after mechanochemical pretreatment. With the optimized parameter settings, MCAE with water as solvent gave the highest hesperidin yield while reducing both extraction time and energy costs compared to the heat-reflux and superfine grinding extraction.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100794Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.79821info:eu-repo/semantics/openAccessJIN,TingyuYU,MeijingCAO,MingxiZHU,Xingyieng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100794Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae
title Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae
spellingShingle Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae
JIN,Tingyu
mechanochemistry
hesperidin
Pericarpium Citri Reticulatae
extraction
title_short Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae
title_full Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae
title_fullStr Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae
title_full_unstemmed Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae
title_sort Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae
author JIN,Tingyu
author_facet JIN,Tingyu
YU,Meijing
CAO,Mingxi
ZHU,Xingyi
author_role author
author2 YU,Meijing
CAO,Mingxi
ZHU,Xingyi
author2_role author
author
author
dc.contributor.author.fl_str_mv JIN,Tingyu
YU,Meijing
CAO,Mingxi
ZHU,Xingyi
dc.subject.por.fl_str_mv mechanochemistry
hesperidin
Pericarpium Citri Reticulatae
extraction
topic mechanochemistry
hesperidin
Pericarpium Citri Reticulatae
extraction
description Abstract Mechanochemical-assisted extraction (MCAE) of hesperidin from Pericarpium Citri Reticulatae was investigated in AGO-2 high intensity planetary activator. In order to optimize extraction efficiency, six variables (different kinds of reagents, Na2CO3 content, grinding time, extraction temperature, extraction time, liquid/solid ratio) were varied. Results showed that the optimum MCAE conditions were determined as: Na2CO3 content of 30.0% (w/w), grinding time 20 min, extraction temperature 20 °C, extraction time 10 min, liquid/solid ratio of 80:1 mL/g. Meanwhile, enhancement of solubility was measured. Fourier transform-infrared spectrometer and scanning electron microscope were used to illustrate structure change of hesperidin after mechanochemical pretreatment. With the optimized parameter settings, MCAE with water as solvent gave the highest hesperidin yield while reducing both extraction time and energy costs compared to the heat-reflux and superfine grinding extraction.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100794
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100794
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.79821
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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