Impact of ultrasound and conventional extraction techniques on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.).

Animals Antioxidants / isolation & purification Chemical Fractionation / methods Clitoria / chemistry Erythrocytes / cytology Hemolysis / drug effects Oxidation-Reduction / drug effects Phenols / isolation & purification Plant Extracts / isolation & purification Proanthocyanidins / isolation & purification Temperature Ultrasonic Waves Xanthine Oxidase / antagonists & inhibitors
Antioxidant activities Bioactive compounds Butterfly pea flower Conventional extraction Ultra sonication pBR322 plasmid DNA

Journal

Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356

Informations de publication

Date de publication:
Mar 2019
Historique:
received: 10 09 2018
revised: 10 10 2018
accepted: 11 10 2018
entrez: 6 12 2018
pubmed: 6 12 2018
medline: 8 1 2019
Statut: ppublish

Résumé

The present study was conducted to evaluate the influence of ultrasound on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). For this purpose, optimized conditions (temperature 50 °C, time 150 min, solid to liquid ratio 1 g:15 ml, 70% amplitude and 240 W, 20 kHz frequency, 3 s on and 3 s off) of ultrasound (US) and conventional extraction (AGE: Agitation, water bath for 150 min, 50 °C at 150 rmp) were used. The results showed significant (p < 0.05) effect of US and AGE on total phenolics (TPCs), flavonoids (TFCs) and antioxidant activities (DPPH, ABTS, FRAP, reducing activity, Cu

Identifiants

DOI: 10.1016/j.ultsonch.2018.10.013 PMID: 30514481
pubmed: 30514481
pii: S1350-4177(18)31377-4
doi: 10.1016/j.ultsonch.2018.10.013
pii:
doi:

Substances chimiques

Antioxidants 0
Phenols 0
Plant Extracts 0
Proanthocyanidins 0
proanthocyanidin 18206-61-6
Xanthine Oxidase EC 1.17.3.2

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

12-19

Informations de copyright

Copyright © 2018 Elsevier B.V. All rights reserved.

Auteurs

Arshad Mehmood (A)

Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China.

Muhammad Ishaq (M)

Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China.

Lei Zhao (L)

Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhaolei@th.btbu.edu.cn.

Sanabil Yaqoob (S)

College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China.

Bushra Safdar (B)

Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China.

Muhammad Nadeem (M)

Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.

Masooma Munir (M)

Food Science Research Institute, National Agricultural Research Centre, Islamabad, Pakistan; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan. Electronic address: masooma_ft@yahoo.com.

Chengtao Wang (C)

Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China. Electronic address: wangchengtaojs@163.com.

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Classifications MeSH

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questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Impact of ultrasound and conventional...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Fractionnement chimique › Impact of ultrasound and conventional...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Fabaceae › Clitoria › Impact of ultrasound and conventional...
questionsmedicales.fr › Systèmes sanguin et immunitaire › Sang › Cellules sanguines › Érythrocytes › Impact of ultrasound and conventional...
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questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Oxidoreductases › Alcohol oxidoreductases › Xanthine oxidase › Impact of ultrasound and conventional...