Öz
Kaynakça
- Y.Chen, Q. J. Yu , X.Li , Y. Luo & H. Liu, Extraction and HPLC characterisation of chlorogenic acid from tobacco residuals, Separation Science and Technology, Volume 42, (2007) 3481-3492.
- Shen W, Qi R, Zhang J, Wang Z, Wang H, Hu C, Zhao Y, Bie M, Wang Y, Fu Y, Chen M, Lu D., Chlorogenic acid inhibits LPS-induced microglial activation and improves survival of dopaminergic neurons, Brain Res Bull., 88 (5), (2012) 487–94.
- H. Jang, H. R. Ahn, H.Jo, K.-A Kim, E. Lee, K.. Lee, S. Jung, and C. Lee , Chlorogenic acid and coffee prevent hypoxia-induced retinal degeneration, J. Agric. Food Chem., 62 (1), (2013), 182–191
- Q. J. Yu , X.Li , Y. Luo & H. Liu, Y.Chen, Extraction and HPLC characterisation of chlorogenic acid from tobacco residuals, Separation Science and Technology, Volume 42, (2007) 3481-3492.
- A. Ayelign and K. Sabally, , Determination of chlorogenic acids (CGA) in coffee beans using HPLC, American Journal of Research Communication, 1(2) (2013) (78-91).
- E.Zeiger, R.Tice, Ph.D., Chlorogenic acid and caffeic acid review of toxicological literatüre, Research Triangle Park, North Carolina, 1998.
- Mustafa, A., Turner, C.: Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Analytica Chimica Acta, 703(1), (2011), 8-18.
- G. E. P. Box and K. B. Wilson, On the experimental attainment of optimum conditions, Journal of the Royal Statistical Society, 13 (1951) 1–45.
- Cui, T., Nakamura, K., Ma, L., Li, J.Z., Kayahara, H., Analyses of arbutin and chlorogenic acid, the major phenolic constituents in oriental pear, J. Agric. Food Chem., 53 (2005) 3882–3887.
- A.Farah M. Monteiro, C. M. D.S.Lafay, Chlorogenic acids from green coffee extract are highly bioavailable in human, The Journal of Nutrition, V. 138, Issue 12, 1 December (2008), 2309–2315.
- Santos, H.M., Capelo, J.L.: Trends in ultrasonic-based equipment for analytical sample treatment, Talanta, 73(5), (2007), 795-802. Capelo, J.L., Mota, A.M.: Ultrasonication for analytical chemistry. Current Analytical Chemistry, 1(2), (2005), 193-201.
- Luthria, D.L., Biswas, R., Natarajan, S.: Comparison of extraction solvents and techniques used for the assay of isoflavones from soybean. Food Chemistry, 105(1), (2007), 325.
Optimization the Ultrasonic Assisted Extraction of Chlorogenic Acid from the Artichoke (Cynara Scolymus) Leaf with Response Surface Methodology and Total Phenolic Contents
Öz
Artichoke leaf
(Cynara Scolymus) extracts widely
used in medicine. Chlorogenic Acids have antioxidant, antibacterial and
antiviral properties is an compound.
In this study,
after the artichoke (Cynara scolymus)
leaves had dried, powdered portions were
extracted to with water. The results had expressed as ppm after extracts were analyzed by HPLC. It were determined that
optimum conditions of extracting chlorogenic acid from Cynara Scolymus leaves with the ultrasonic assisted extraction with
Response Surface Method (RSM) based on Box-Behnken design. The experimental
conditions for this extraction efficiency were determined as extraction time
(15-45 minutes), temperature (30-700C) and ultrasound power
(25-75%). The optimum conditions were
determined as 47.65% ultrasound power, 35.18 minutes, 53.400 C temperature.
The maximum yield of chlorogenic acid was determined to 10.05 ppm.
Also the total
phenolic content was measured by UV -Vis spectrometry in order to see antioxidant
activity.
Absorbance values
of samples which are took from each sample were measured at 765 nm in UV spectrometer. Optimum
conditions were determined as 47.29% ultrasound power, 29.67 minutes, 55.33% ethanol
concentration. Total phenolic content were determined as 70.24 ppm. According
the to results ultrasonic-assisted extraction (UAE) showed can be an effective
method for the extraction of chlorogenic acid active ingredient.
Anahtar Kelimeler
Chlorogenic Acid Artichoke leaf (Cynara scolymus) Extraction Optimization RSM
Kaynakça
- Y.Chen, Q. J. Yu , X.Li , Y. Luo & H. Liu, Extraction and HPLC characterisation of chlorogenic acid from tobacco residuals, Separation Science and Technology, Volume 42, (2007) 3481-3492.
- Shen W, Qi R, Zhang J, Wang Z, Wang H, Hu C, Zhao Y, Bie M, Wang Y, Fu Y, Chen M, Lu D., Chlorogenic acid inhibits LPS-induced microglial activation and improves survival of dopaminergic neurons, Brain Res Bull., 88 (5), (2012) 487–94.
- H. Jang, H. R. Ahn, H.Jo, K.-A Kim, E. Lee, K.. Lee, S. Jung, and C. Lee , Chlorogenic acid and coffee prevent hypoxia-induced retinal degeneration, J. Agric. Food Chem., 62 (1), (2013), 182–191
- Q. J. Yu , X.Li , Y. Luo & H. Liu, Y.Chen, Extraction and HPLC characterisation of chlorogenic acid from tobacco residuals, Separation Science and Technology, Volume 42, (2007) 3481-3492.
- A. Ayelign and K. Sabally, , Determination of chlorogenic acids (CGA) in coffee beans using HPLC, American Journal of Research Communication, 1(2) (2013) (78-91).
- E.Zeiger, R.Tice, Ph.D., Chlorogenic acid and caffeic acid review of toxicological literatüre, Research Triangle Park, North Carolina, 1998.
- Mustafa, A., Turner, C.: Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Analytica Chimica Acta, 703(1), (2011), 8-18.
- G. E. P. Box and K. B. Wilson, On the experimental attainment of optimum conditions, Journal of the Royal Statistical Society, 13 (1951) 1–45.
- Cui, T., Nakamura, K., Ma, L., Li, J.Z., Kayahara, H., Analyses of arbutin and chlorogenic acid, the major phenolic constituents in oriental pear, J. Agric. Food Chem., 53 (2005) 3882–3887.
- A.Farah M. Monteiro, C. M. D.S.Lafay, Chlorogenic acids from green coffee extract are highly bioavailable in human, The Journal of Nutrition, V. 138, Issue 12, 1 December (2008), 2309–2315.
- Santos, H.M., Capelo, J.L.: Trends in ultrasonic-based equipment for analytical sample treatment, Talanta, 73(5), (2007), 795-802. Capelo, J.L., Mota, A.M.: Ultrasonication for analytical chemistry. Current Analytical Chemistry, 1(2), (2005), 193-201.
- Luthria, D.L., Biswas, R., Natarajan, S.: Comparison of extraction solvents and techniques used for the assay of isoflavones from soybean. Food Chemistry, 105(1), (2007), 325.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Mühendislik |
| Bölüm | Articles |
| Yazarlar | |
| Yayımlanma Tarihi | 19 Nisan 2020 |
| Kabul Tarihi | 19 Nisan 2020 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 48 Sayı: 2 |
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