Comparison of microwave and pulsed electric field methods on extracting antioxidant compounds from Arvaneh plant (Hymenocrater platystegius Rech. F).


Journal

Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288

Informations de publication

Date de publication:
29 10 2024
Historique:
received: 08 06 2024
accepted: 22 10 2024
medline: 30 10 2024
pubmed: 30 10 2024
entrez: 30 10 2024
Statut: epublish

Résumé

Improving the quality of extracts derived from medicinal plants is a critical concern due to their extensive use across various industries. The Arvaneh plant (Hymenocrater platystegius Rech. F), a species native to the Khorasan province in Iran and belonging to the mint family, was the focus of this study. We optimized the extraction of Arvaneh plant using both microwave (MW) and pulsed electric field (PEF) techniques. The MW method was tested at different processing times (90, 180, and 270 s) and power levels (180, 540, and 900 W), while the PEF method was evaluated with varying electric field intensities (0.25, 3.25, and 6.25 kV/cm) and pulse numbers (10, 45, and 80) using a central composite design (CCD). The results revealed that extraction efficiency, total phenolic content, and total flavonoid content were significantly higher with the PEF method compared to the MW method (p < 0.05). Moreover, the PEF technique showed superior performance in preserving the antioxidant properties of the extract, as assessed by DPPH and FRAP methods. GC/MS analysis confirmed the presence of 27 bioactive compounds in the Arvaneh extract obtained through PEF-assisted extraction. In conclusion, the PEF method proved to be highly efficient for extracting bioactive compounds from the Arvaneh plant.

Identifiants

pubmed: 39472490
doi: 10.1038/s41598-024-77380-z
pii: 10.1038/s41598-024-77380-z
doi:

Substances chimiques

Antioxidants 0
Plant Extracts 0
Flavonoids 0
Phenols 0

Types de publication

Journal Article Comparative Study

Langues

eng

Sous-ensembles de citation

IM

Pagination

25903

Informations de copyright

© 2024. The Author(s).

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Auteurs

Mohammad Reza Radnia (MR)

Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

Elham Mahdian (E)

Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran. emahdian2000@yahoo.com.

Ali Mohammadi Sani (AM)

Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

Mohammad Ali Hesarinejad (MA)

Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.

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