• Journal of Environmental Science International
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• v.17 no.1
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• pp.19-27
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• 2008

Artichoke extracts are widely used alone or in association with other herbs for embittering alcoholic and soft drinks and to prepare herbal teas or herbal medicinal products in Viet Nam. The objective of this paper was a screening of flavonoids and total phenolic compounds content in the parts of artichoke (Cynara scolymus L.) as flowers, leaves, roots, trunks, stumps, The total phenolic compounds and flavonoids in the parts of artichoke were extracted among 3 extraction methods as methanol extraction (EM1), mixing methanol and water method (EM2) and water extraction method (EM3). Total phenolic compounds and flavonoids were determined by UV/VIS, HPLC techniques. The apigenin 7-O-glucosides, cynarin, narirutin, gallic acid, caffeic acid were found as the main flavonoids constituents in all parts of artichoke. It showed that value of total phenolic compounds and flavonoids by EM3 were higher than that of total phenolic compounds and flavonoids by EM1 and EM2. Furthermore, the results of this study revealed that total phenolic compounds and flavonoids, obtained by these convenient extraction methods, may show the quick efficacy of artichoke in all respects of their quality and quantity.

• Applied Chemistry for Engineering
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• v.29 no.4
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• pp.446-451
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• 2018

Effective ingredients were extracted using wheat sprout with high levels of flavonoids, and the extraction process was optimized with a central composite design model. The response value of the central composite design model establishes the extraction yield and the content of the flavonoids. The main and interactive effects were then analyzed depending on independent variables such as the extraction time, the volume ratio of alcohol to ultrapure water, and the extraction temperature. The extraction time and temperature were relatively large for the extraction yield. For the total flavonoids, the extraction time was most significantly affected. Considering both the extraction yield and the content of the total flavonoids, optimal extraction conditions were as follows: the extraction time (2.44 h), volume ratio of alcohol to ultrapure water (50.00 vol%), extraction temperature ($54.41^{\circ}C$). Under these condition, the extraction yield was 30.14 wt% and the content of the total flavonoids was $35.37{\mu}g\;QE/mL\;dw$. From the actual experimental result, the extraction yield under this condition was 29.92 wt% and the content of the total flavonoids was $35.32{\mu}g\;QE/mL\;dw$, which had an error rate of 0.39% and 0.74%, respectively. This is a multi-analysis comprehensive analysis that analyzes two simultaneous values of responses, but is considered to be highly accurate and also provides an excellent reliability of the optimization process in this study.

• Food Science and Preservation
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• v.9 no.3
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• pp.332-337
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• 2002

This study was undertaken in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Ligularia fischeri extracts. A considerable reduction in extraction time was accomplished by MAE. When 70% methanol 50% methanol 70% ethanol, or 50% ethanol was used, MAE extract contained equal levels of soluble solid and total polyphenol as obtained by RE. The optimum microwave-assisted extraction conditions for Ligularia fischeri were achieved by 120∼150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity with DPPH scavenging method over the variation of microwave energy or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30%), total polyphenol content(2.7%) and antioxidant activity(68%).

• Food Science and Preservation
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• v.11 no.1
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• pp.88-93
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• 2004

This study was conducted in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Aster scaber Thunb extracts. Extraction time was reduced considerably in MAE. When 70％ methanol, 50％ methanol, 70％ ethanol, or 50％ ethanol was used, no difference was found in the amount of soluble solid and total phenol between MAE and RE. The optimum microwave-assisted extraction conditions for Aster scaber Thunb were achieved by 120-150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity using DPPH scavenging method over the variation of microwave power or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30.8％), total polyphenol content(2.9％) and antioxidant activity(69％ ).

• Journal of Ginseng Research
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• v.4 no.1
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• pp.88-95
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• 1980

Red ginseng was extracted with water and analyzed for yield, saponin, pectin and other chemical composition. It was found that: (1) The total solid content in extract after 6 times of extraction was 46.8%,: including 13.6% of centrifugal residue; (2) 83.7% of total extractable solids and 86% total saponin was extracted after the initial three runs of extraction. (3) No significant changes were observed in HPLC pattern of extracted saponins over a range of extractions; (4) The ratio of centrifugal residue to total solids increased as the number of extractions increased; (5) The ratios of fat, protein, reducing sugar and pectin contents decreased with repeating extraction while those of crude fiber, total sugar and 35% alcohol insoluble residue increased when they were compared with total solids.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.527-534
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• 2021

The demand for sustainable extraction of bioactive compounds from food matrices has been increasing. Water extraction of anthocyanins in aronia was investigated using conventional and ultrasonic-assisted methods. The optimum extraction conditions for the conventional method included a sample-to-water ratio of 1:40 g/mL, extraction temperature 71℃, and extraction time of 39 min. The optimized conditions for ultrasonic-assisted extraction were a sample-to-water ratio of 1:40 g/mL, extraction temperature 80℃, extraction time of 20 min, and an amplitude of 87.2 ㎛. The anthocyanin contents of the two extracts were 155.32 and 158.02 mg/100 g fresh weight, respectively. The major anthocyanins were cyanidin 3-galactoside (65% of the total) and cyanidin 3-arabinoside (30% of the total). The contents of individual anthocyanins and phenolic acids were not significantly different between the two optimized extracts.

• The Korea Journal of Herbology
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• v.28 no.4
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• pp.1-6
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• 2013

Objectives : In other to determine the optimal extraction conditions, the various Bojungikgi-tang (BJIGT) decoctions prepared by different pressure levels and different extraction times were compared and evaluated in terms of the extract yield and the total soluble solid content. Methods : Decoctions were prepared by the pressure levels of 0 (non-pressurized) and 1 $kgf/cm^2$ (pressurized) for 60, 120 and 180 min. The extract yield and the total soluble solids content of decoctions were measured, and the amounts of the reference compounds in decoctions were investigated by the analysis using high performance liquid chromatography. Results : The extract yield and the total soluble solid content were higher in decoctions extracted by the pressurized method than those from decoction with non-pressurized method. The patterns of yield and contents showed a proportional increase to the extraction time. In analysis of the linear regression for four reference compounds such as liquiritin, nodakenin, hesperidin, and glycyrrhizin, the good linearity with the correlation coefficient more than 0.9999 was observed. The highest contents for four reference compounds were observed at 180 min of both the pressurized method and the non-pressurized method. Conclusions : This study suggests that the pressure in extraction method and the extraction time affect the compositional constituents in BJIGT decoctions. The extraction time of 180 min could be chosen in both pressurized and non-pressurized method as optimal extraction condition.

• Journal of Mushroom
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• v.12 no.4
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• pp.299-303
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• 2014

This study was to comparative analysis that different methods of extraction about total sugar content which the major functional components of edible and medicinal mushrooms. Through the phenol-sulfuric acid method was measured that Hot water extraction, acid extraction, and alkaline extraction. Drawing the standard curve to obtain the concentration of the glucose solution and the sample by applying the measured absorbance on the standard curve. Total sugar contents was measured after extraction with different solvents.(Hot water, 70% EtOH, 80% MeOH). The level of total sugar in Cordyceps militaris is highest in the hot water extraction with 658.4(${\mu}g/g$) and Coriolus versicolor in 649.7(${\mu}g/g$) and 679.0(${\mu}g/g$) was found as the highest in the acid extraction and the alkaline extraction. C. militaris and ASI 7025 showed the highest level in the hot water extraction. Finally, C. versicolor, Sparassis crispa showed that higher than the other mushrooms at the 1hr, 2hr microwave extraction. It was varied total sugar content according to the different extraction solvent and the extraction method.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.663-669
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• 2018

The process of extracting active ingredients from wheat sprout using ultrasound assisted method was optimized with a central composite design model. The response value of the central composite design model established the extraction yield and the total flavonoids content, main effects and interactive effects were analyzed depending on independent variables such as the extraction time, volume ratio of ethanol to ultrapure water, and ultrasonic irradiation power. The volume ratio of ethanol to ultrapure water and ultrasonic irradiation power were relatively large for the extraction yield and the extraction time was most significantly affected the total flavonoids, Considering both the extraction yield and total flavonoids content, the optimal extraction conditions were as follows: the extraction time of 17.00 min, volume ratio of ethanol to ultrapure water of 50.25 vol%, ultrasonic irradiation power of 551.70 W. In this case, the extraction yield and total flavonoids content were 28.43 wt% and $29.99{\mu}g\;QE/mL\;dw$, respectively. The actual experimental extraction yield and total flavonoids content under this condition were 8.73 wt% and $29.65{\mu}g\;QE/mL\;dw$, respectively with respective error rates of 1.05 and 1.13%.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.474-479
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• 2018

In this study, ultrasound-assisted extraction conditions of total anthocyanins and total phenolic compounds from Campbell early grape (Vitis labruscana) were optimized via response surface methodology using a Box-Behnken design. Three independent variables, including solid-liquid ratio (1/30-1/50 g/mL), extraction time (2-10 min), and amplitude (20-100%), significantly affected total anthocyanin content. However, no significant effect of these variables was observed in the total phenolic compound content. The optimized extraction conditions were solid-liquid ratio of 1/48.13 g/mL, extraction time of 2 min, and amplitude of 20%. Under these conditions, the predicted values of total anthocyanins and total phenolic compounds were 94.96 and 1,661.16 mg/100 g dry weight (DW), respectively. The experimental values of total anthocyanins and total phenolic compounds were 88.25 and 1,554.37 mg/100 g DW, respectively, which is well matched with the predicted values within 7.5% difference.