Modeling the Kinetics of Antioxidant Extraction from Origanum vulgare and Brassica nigra

References

• Ahn, D., Jo, C., Du, M., Olson, D., and Nam, K. (2000). Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions, Meat Sci., 56, 203–209.
   PubMed Web of Science ®Google Scholar
• Al-Farsi, M. A., and Chang, Y. L. (2007). Optimization of phenolics and dietary fibre extraction from date seeds, Food Chem., 108, 977–985.
   PubMed Web of Science ®Google Scholar
• Annalisa, L., Marianna, M., Milena, S., and Maria, R. (2009). Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations, Int. J. Food Sci. Technol., 44, 2256–2267.
   Web of Science ®Google Scholar
• Bennett, R. N., Carvalho, R., Mellon, F. A., Eagles, J., and Rosa, E. A. S. (2007). Identification and quantification of glucosinolates in sprouts derived from seeds of wild Eruca sativa L. (salad rocket) and Diplotaxis tenuifolia L. (wild rocket) from diverse geographical locations, J. Agri. Food Chem., 55, 67–74.
   PubMed Web of Science ®Google Scholar
• Brand-Williams, W., Cuvelier, M. E., and Berset, C. (1995). Use of free radical method to evaluate antioxidant activity, LWT Food Sci. Technol., 28, 25–30.
   Web of Science ®Google Scholar
• Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods—A review, Int. J. Food Microbiol., 94, 223–253.
   PubMed Web of Science ®Google Scholar
• Cacace, J. E., and Mazza, G. (2003). Mass transfer process during extraction of phenolic compounds from milled berries, J. Food Eng., 59, 379–389.
   Web of Science ®Google Scholar
• Capecka, E., Mcareczek, A., and Leja, M. (2004). Antioxidant activity of fresh and dry herbs of some Lamiaceae species, Food Chem., 93, 223–226.
   Web of Science ®Google Scholar
• Clark, G. S. (1992). Allyl isothiocyanate, Perfume Flavor, 17, 107–109.
   Google Scholar
• Crank, J. (1975). The Mathematics of Diffusion, Oxford University Press, Oxford.
   Google Scholar
• Cretnik, L., Skerget, M., and Knez, Z. (2005). Separation of parthenolide from feverfew: Performance of conventional and high-pressure extraction techniques, Sep. Purif. Technol., 41, 13–20.
   Web of Science ®Google Scholar
• Delaquis, P. J., Stanich, K., Girard, S., and Mazza, G. (2002). Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils, Int. J. Food Microbiol., 74, 101–109.
   PubMed Web of Science ®Google Scholar
• Dorman, H. J. D., Peltoketo, A., Hiltunen, R., and Tikkanen, M. M. J. (2003). Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs, Food Chem., 83, 255–262.
   Web of Science ®Google Scholar
• Fang, Z., Hu, Y., Liu, D., Chen, J., and Ye, X. (2008). Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling. Food Chem., 108, 811–817.
   PubMed Web of Science ®Google Scholar
• Hamdam, S., Daooda, H. G., Toth-Markus, M., and Illes, V. (2008). Extraction of cardamom oil by supercritical carbon dioxide and sub-critical propone, J. Supercrit. Fluids, 44, 25–30.
   Web of Science ®Google Scholar
• Hojnik, M., Skerget, M., and Knez, Z. (2008). Extraction of lutein from marigold flower petals—Experimental kinetics and modelling, LWT Food Sci. Technol., 40, 2008–2016.
   Web of Science ®Google Scholar
• Jeevani Osadee Wijekoon, M. M., Rajeev, B., and Alias, A. K. (2011). Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence, J. Food Compos. Anal., 24, 615–619.
   Web of Science ®Google Scholar
• Kanemaru, K., and Miyamoto, T. (1990). Inhibitory effects on the growth of several bacteria by brown mustard and allyl isothiocyanate, J. Jpn. Soc. Food Sci. Technol., 37, 823–829.
   Web of Science ®Google Scholar
• Kokkini, S., Karousou, R., Dardioti, A., Krigas, N., and Lanaras, T. (1997). Autumn essential oils of Greek oregano, Phytochemistry, 44, 883–886.
   Web of Science ®Google Scholar
• Kumar, G. S., Nayaka, H., Dharmesh, S. M., and Salimath, P. V. (2006). Free and bound phenolic antioxidants in amla (Emblica officinalis) and turmeric (Curcuma longa), J. Food Compos. Anal., 19, 446–452.
   Web of Science ®Google Scholar
• Kumoro, A. C., and Hasan, M. (2007). Modeling of supercritical carbon dioxide extraction of andrographolide from Andrographis pianiculata leaves, Chem. Eng. Commun., 195(1), 72–80.
   Web of Science ®Google Scholar
• Kushad, M. M., Brown, A. F., Kurilich, A. C., Juvik, J. A., Klein, B. P., Wallig, M. A., and Jeffery, E. H. (1999). Variation of glucosinolates in vegetable crops of Brassica oleracea, J. Agri. Food Chem., 47, 1541–1548.
   PubMed Web of Science ®Google Scholar
• Lagouri, V., Blekas, G., Tsimidou, M., Kokkini, S., and Boskou, D. (1993). Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece. Z. Lebensm. Unters. For., 197, 20–23.
   Google Scholar
• Lindberg Madsen, H., Nielsen Rud, B., Bertelsen, G., and Skibsted, H. L. (1996). Screening of antioxidative activity spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption, Food Chem., 57, 331–337.
   Web of Science ®Google Scholar
• Mariod, A. A., Ibrahim, R. M., Ismail, M., and Ismail, N. (2009). Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. Food Chem., 116, 306–312.
   Web of Science ®Google Scholar
• Merken, H. M., and Beecher, G. R. (2000). Measurement of food flavonoids by high-performance liquid chromatography: A review, J. Agri. Food Chem., 48, 577–599.
   PubMed Web of Science ®Google Scholar
• Mohn, T., Cutting, B., Ernst, B., and Hamburger, M. (2007). Extraction and analysis of intact glucosinolates-a validated pressurized liquid extraction/liquid chromatography-mass spectrometry protocol for Isatis tinctoria, and qualitative analysis of other cruciferous plants, J. Chromatogr., 1166, 142–151.
   PubMed Web of Science ®Google Scholar
• Nevas, M., Korhonen, A.-R., Lindstrom, M., Turkki, P., and Korkeala, H. (2004). Antibacterial efficiency of Finnish spice essential oils against pathogenic and spoilage bacteria, J. Food Prot., 67, 199–202.
   PubMed Web of Science ®Google Scholar
• Paixao, N., Perestrelo, R., Marques, J. C., and Camara, J. S. (2007). Relationship between antioxidant capacity and total phenolic content of red, rose and white wines, Food Chem., 105, 204–214.
   Web of Science ®Google Scholar
• Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., and Nunez, M. J. (2005). Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace, J. Agri. Food Chem., 53, 2111–2117.
   PubMed Web of Science ®Google Scholar
• Porto, C. D., Calligaris, S., Cellotti, E., and Nicoli, M. C. (2000). Antiradical properties of commercial cognacs assessed by the DPPH• test, J. Agri. Food Chem., 48, 4241–4245.
   PubMed Web of Science ®Google Scholar
• Powell, E. E., Hill, G. A., Juurlink, B. H. J., and Carrier, D. J. (2005). Glucoraphanin extraction from Cardaria draba: Part 1. Optimization of batch extraction, J. Chem. Technol. Biotechnol., 80, 985–991.
   Web of Science ®Google Scholar
• Radha Krishnan, K., Sivarajan, M., Babuskin, S., Archana, G., Azhagu Saravana Babu, P., and Sukumar, M. (2013). Kinetic modeling of spice extraction from S. aromaticum and C. cassia, J. Food Eng., 117, 326–332.
   Web of Science ®Google Scholar
• Randhir, R., Lin, Y. T., and Shetty, K. (2005). Stimulation of phenolics antioxidant and antimicrobial activities in dark germinated mug bean sprouts in response to peptide and phytochemical elicitors, Proc. Biochem., 39, 637–646.
   Web of Science ®Google Scholar
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radical Bio Med., 26, 1231–1237.
   PubMed Web of Science ®Google Scholar
• Ryynanen, M., Lampi, A. M., Salo-Vaananen, P., Ollilainen, V., and Piironen, V. (2004). A small-scale sample preparation method with HPLC analysis for determination of tocopherols and tocotrienols in cereals, J. Food Compos. Anal., 17, 749–765.
   Web of Science ®Google Scholar
• Sagdic, O., Karahan, A. G., Ozcan, M., and Ozkan, G. (2003). Effect of some spice extracts on bacterial inhibition, Food Sci. Technol. Int., 9, 353–356.
   Web of Science ®Google Scholar
• Sayyar, S., Abidin, Z. Z., Yunus, R., and Muhammad, A. (2009). Extraction of oil from jatropha seeds-optimization and kinetics, Am. J. Appl. Sci., 6(7), 1390–1395.
   Google Scholar
• Silva, E. M., Rogez, H., and Larondelle, Y. (2007). Optimization of extraction of phenolics from Inga edulis leaves using response surface methodology, Sep. Purif. Technol., 55, 381–387.
   Web of Science ®Google Scholar
• Skerget, M., Kotnik, P., Hadolin, M., Hras, A. R., Simonic, M., and Knez, Z. (2004). Phenols, proanthocyanidins, flavones and flavanols in some plant materials and antioxidant activities, Food Chem., 89, 191–198.
   Web of Science ®Google Scholar
• Stangler, H. S., Hadolin, M., Skerget, M., and Knez, Z. (2003). Solvent extraction study of antioxidants from Balm (Melissa officinalis L.) leaves, Food Chem., 80, 275–282.
   Web of Science ®Google Scholar
• Sultana, B., Anwar, F., and Przybylski, R. (2007). Antioxidant activity of phenolic components present in barks of Azadirachta indica, Terminalia arjuna, Acacia nilotica, and Eugenia jambolana Lam. Trees, Food Chem., 104, 1106–1114.
   Web of Science ®Google Scholar
• Szmigielska, A. M., Schoenau, J. J., and Levers, V. (2000). Exchange membrane extraction combined with the high-pressure liquid chromatography detection, J. Agri. Food Chem., 48, 4487–4491.
   PubMed Web of Science ®Google Scholar
• Tsimidou, M., Papavergou, E., and Boskou, D. (1995). Evaluation of oregano antioxidant activity in mackerel oil. Food. Res. Int., 28, 431–433.
   Web of Science ®Google Scholar
• Vekiari, S. A., Oreopoulou, V., Tzia, C., and Thomopoulos, C. D. (1993). Oregano flavonoids as lipid antioxidants. J. Am. Oil Chem. Soc., 70, 483–487.
   Web of Science ®Google Scholar
• Wang, P., and Zhu, Z. (2006). Effects of pickling on the contents of antioxidant compounds and antioxidant activities in different cultivars of leaf mustard. J. Nucl. Agri. Sci., 20, 516–520.
   Google Scholar
• Xie, L. L., and Zhu, Y. K. (2000). Study on measuring total flavonoids content of leaf mustard. Instrum Anal Deter., 3, 61–62.
   Google Scholar
• Yanishlieva, N. V., Marinova, E., and Pokorny, J. (2006). Natural antioxidants from herbs and spices, Eur. J. Lipid Sci. Technol., 108, 776–793.
   Web of Science ®Google Scholar
• Yu, J., Wang, J., Liu, C., Liu, Z., and Wang, Q. (2012). Application of response surface methodology to optimise supercritical carbon dioxide extraction of oil from rapeseed (Brassica napus L.), Int. J. Food Sci. Technol., 47, 1115–1121.
   Web of Science ®Google Scholar
• Zhang, S. Q., Bi, H. M., and Liu, C. J. (2007). Extraction of bio-active components from Rhodiola sachalinensis under ultrahigh hydrostatic pressure, Sep. Purif. Technol., 57, 277–282.
   Web of Science ®Google Scholar