Publication Cover
High Pressure Research
An International Journal
Volume 37, 2017 - Issue 3
277
Views
19
CrossRef citations to date
0
Altmetric
Articles

Optimization of high pressure bioactive compounds extraction from pansies (Viola×wittrockiana) by response surface methodology

ORCID Icon, ORCID Icon, ORCID Icon, ORCID Icon & ORCID Icon
Pages 415-429 | Received 23 Feb 2017, Accepted 22 Jun 2017, Published online: 10 Jul 2017

References

  • Weryszko-Chmielewska E, Sulborska A. Diversity in the structure of the petal epidermis emitting odorous compounds in Viola × wittrockiana Gams. Acta Sci Pol Hortorum Cultus. 2012;11:155–167.
  • Vukics V, Kery A, Guttman A. Analysis of polar antioxidants in heartsease (Viola tricolor L.) and garden pansy (Viola × wittrockiana Gams.). J Chromatogr Sci. 2008;46:823–827. doi: 10.1093/chromsci/46.9.823
  • Gamsjaeger S, Baranska M, Schulz H, et al. Discrimination of carotenoid and flavonoid content in petals of pansy cultivars (Viola × wittrockiana) by FT-Raman spectroscopy. J Raman Spectrosc. 2011;42:1240–1247. doi: 10.1002/jrs.2860
  • Skowyra M, Calvo MI, Gallego MG, et al. Characterization of phytochemicals in petals of different colours from Viola × wittrockiana Gams. and their correlation with antioxidant activity. J Agric Sci. 2014;6:93–105.
  • Jun X. High-pressure processing as emergent technology for the extraction of bioactive ingredients from plant materials. Crit Rev Food Sci Nutr. 2013;53:837–852. doi: 10.1080/10408398.2011.561380
  • Tarnam YA, Ilyas MHM, Begum TN. Biological potential and phytopharmacological screening of Gomphrena species. Int J Life Sci Biotechnol Pharma Res. 2014;3:58–66.
  • Jun X. Caffeine extraction from green tea leaves assisted by high pressure processing. J. Food Eng. 2009;94:105–109. doi: 10.1016/j.jfoodeng.2009.03.003
  • Jun X, Deji S, Shou Z, Bingbing L, et al. Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction. Int J Pharm. 2009;382:139–143. doi: 10.1016/j.ijpharm.2009.08.023
  • Shouqin Z, Jun X, Changzheng W. High hydrostatic pressure extraction of flavonoids from propolis. J Chem Technol Biotechnol. 2005;80:50–54. doi: 10.1002/jctb.1153
  • Santos MC, Salvador AC, Domingues FM, Cruz JM, Saraiva JA. Use of high hydrostatic pressure to increase the content of xanthohumol in beer wort. Food Bioprocess Tech. 2013;6:2478–2485. doi: 10.1007/s11947-012-0952-0
  • Hernández Y, Lobo MG, González M. Factors affecting sample extraction in the liquid chromatographic determination of organic acids in papaya and pineapple. Food Chem. 2009;114:734–741. doi: 10.1016/j.foodchem.2008.10.021
  • Zhang J, Wang L-S, Gao J-M, et al. Rapid separation and identification of anthocyanins from flowers of Viola yedoensis and V. prionantha by high-performance liquid chromatography-photodiode array detection-electrospray ionisation mass spectrometry. Phytochem Anal. 2012;23:16–22. doi: 10.1002/pca.1320
  • Rop O, Mlcek J, Jurikova T, et al. (Edible flowers – A new promising source of mineral elements in human nutrition. Molecules. 2012;17:6672–6683. doi: 10.3390/molecules17066672
  • Yan HX. Separation engineering. China Petrochemical Press, Beijing; 2002.
  • Richard JS. High pressure phase behaviour of multicomponent fluid mixtures. Elsevier, Amsterdam; 1992.
  • Barbosa-Canovas GV, Pothakamury UR, Palou E, et al. Nonthermal preservation of foods. Marcel Dekker, New York (NY); 1998, pp. 9–52.
  • Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, et al. Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction. Food Res Int. 2011;44:1217–1223. doi: 10.1016/j.foodres.2010.10.057
  • Elfalleh W, Hannachi H, Tlili N, et al. Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower. J Med Plants Res. 2012;6:4724–4730. doi: 10.5897/JMPR11.995
  • Bchir B, Besbes S, Karoui R, et al. Effect of air-drying conditions on physico-chemical properties of osmotically pre-treated pomegranate seeds. Food Bioprocess Tech. 2012;5:1840–1852. doi: 10.1007/s11947-010-0469-3
  • Rajasekar D, Akoh CC, Martino KG, et al. Physico-chemical characteristics of juice extracted by blender and mechanical press from pomegranate cultivars grown in Georgia. Food Chem. 2012;133:1383–1393. doi: 10.1016/j.foodchem.2012.02.025
  • Falcão AP, Chaves ES, Kuskoski EM, et al. Total polyphenol index, total anthocyanins and antioxidant activity of a model system of grape jelly. Ciênc Tecnol Aliment. 2007;27:637–642. doi: 10.1590/S0101-20612007000300032
  • Delgado T, Malheiro R, Pereira JA, et al. Hazelnut (Corylus avellana L.) kernels as a source of antioxidants and their potential in relation to other nuts. Ind Crops Prod. 2010;32:621–626. doi: 10.1016/j.indcrop.2010.07.019
  • Puértolas E, Saldaña G, Álvarez I, et al. Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration. Food Chem. 2011;126:1482–1487. doi: 10.1016/j.foodchem.2010.11.164
  • Markom M, Hasan M, Daud WRW, et al. Extraction of hydrolysable tannins from Phyllanthus niruri Linn.: effects of solvents and extraction methods. Sep Purif Technol. 2007;52:487–496. doi: 10.1016/j.seppur.2006.06.003
  • Vázquez-Gutiérrez JL, Hernández-Carrión M, Quiles A, et al. Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’. Food Res Int. 2012;47:218–222. doi: 10.1016/j.foodres.2011.06.024
  • Revilla E, Ryan JM, Martín-Ortega G. Comparison of several procedures used for the extraction of anthocyanins from red grapes. J Agric Food Chem. 1998;46:4592–4597. doi: 10.1021/jf9804692
  • Corrales M, Toepfl S, Butz, P, et al. Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison. Innov Food Sci Emerg. Technol. 2008;9:85–91. doi: 10.1016/j.ifset.2007.06.002
  • Ahmed J, Ramaswamy HS. Changes in colour during high pressure processing of fruits and vegetables. Stewart Postharvest Rev. 2006;2:1–8. doi: 10.2212/spr.2006.5.9
  • Corrales M, García AF, Butz P, et al. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. J Food Eng. 2009;90:415–421. doi: 10.1016/j.jfoodeng.2008.07.003
  • Jayaprakasha GK, Girennavar B, Patil BS. Radical scavenging activities of Rio Red grapefruits and sour orange fruit extracts in different in vitro model systems. Bioresour Technol. 2008;99:4484–4494. doi: 10.1016/j.biortech.2007.07.067
  • Patras A, Brunton NP, Pieve SD, et al. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov Food Sci Eme. 2009;10:308–313. doi: 10.1016/j.ifset.2008.12.004
  • Prasad KN, Yang B, Shi J, et al. Enhanced antioxidant and antityrosinase activities of longan fruit pericarp by ultra-high-pressure-assisted extraction. Innov Food Sci Emerg Technol. 2010;51:471–477.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.