Aqueous extraction kinetics of phenolic compounds from jamun (Syzygium cumini L.) seeds

References

• Patil, S.S.; Thorat, R.M.; Rajasekaran, P. Utilization of Jamun Fruit (Syzygium Cumini) for Production of Red Wine. Journal of Advanced Laboratory Research in Biology 2012, 2(2), 200–203.
   Google Scholar
• Vaidya, S.V. The Indian Feed Industry. CLFMA 2001, 193.43.36.12.
   Google Scholar
• Swami, S.B.; Thakor, N.S.J.; Patil, M.M.; Haldankar, P.M. Jamun (Syzygium Cumini (L.)): A Review of Its Food and Medicinal Uses. Food and Nutrition Science 2012, 3, 1100–1117.
   Google Scholar
• Kaneria, M.; Chandra, S. Evaluation of Antioxidant and Antimicrobial Capacity of Syzygium cumini L. Leaves Extracted Sequentially in Different Solvents. Journal of Food Biochemistry 2013, 37, 168–176.
   Web of Science ®Google Scholar
• Grice, H.P. Enhanced Tumour Development by Butylated Hydroxyanisole (BHA) from the Prospective of Effect on Forestomach and Oesophageal Squamous Epithelium. Food and Chemical Toxicology 1988, 26, 717–723.
   PubMed Web of Science ®Google Scholar
• Krishnaiah, D.; Sarbatly, R.; Nithyanandam, R. A Review of the Antioxidant Potential Of Medicinal Plant Species. Food and Bioproducts processing 2011, 89, 217–233.
   Web of Science ®Google Scholar
• Pinelo, M.; Rubilar, M.; Jerez, M.; Sineiro, J.; Nunez M.J. 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. Journal of Agriculture and Food Chemistry 2005, 53, 2111–2117.
   PubMed Web of Science ®Google Scholar
• Khan, M.K.; Abert-Vian, M.; Tixier, A.S.F.; Dangles, O.; Chemat, F. Ultrasound-Assisted Extraction of Polyphenols (Flavanone Glycosides) from Orange (Citrus Sinensis L.) Peel. Food Chemistry 2010, 119, 851–858.
   Web of Science ®Google Scholar
• Li, Y.; Skouroumounis, G.K.; Elsey, G.M.; Taylor, D.K. Microwave-Assistance Provides Very Rapid and Efficient Extraction of Grape Seed Polyphenols. Food Chemistry 2011, 129(2), 570–576.
   PubMed Web of Science ®Google Scholar
• Yang, C.; Xu, Y.R.; Yao, W.X. Extraction of Pharmaceutical Components from Ginkgo Biloba Leaves Using Supercritical Carbon Dioxide. Journal of Agricultural and Food Chemistry 2002, 50, 846–849.
   PubMed Web of Science ®Google Scholar
• Cama, M.; Hisil, Y. Pressurised Water Extraction of Polyphenols from Pomegranate Peels. Food Chemistry 2010, 123, 878–885.
   Web of Science ®Google Scholar
• Vilkhu, K.; Raymond, M.; Simons, L.; Bates, D. Applications and Opportunities for Ultrasound Assisted Extraction in the Food Industry—A Review. Innovative Food Science and Emerging Technology 2008, 9, 161–169.
   Web of Science ®Google Scholar
• Majhenic, L.; Skerget, M.; Knez, Z. Antioxidant and Antimicrobial Activity of Guarana Seed Extracts. Food Chemistry 2007, 104, 1258–1268.
   Web of Science ®Google Scholar
• Brahim, M.; Gambier, F.; Brosse, N. Optimization of Polyphenols Extraction from Grape Residues in Water Medium. Industrial Crops and Products 2014, 52, 18–22.
   Web of Science ®Google Scholar
• Reis, S.F.; Rai, D.K.; Ghannam, N.A. Water at Room Temperature as a Solvent for the Extraction of Apple Pomace Phenolic Compounds. Food Chemistry 2012, 135, 1991–1998.
   Google Scholar
• Cisse, M.; Bohuon, P.; Sambe, F.; Kane, C.; Sakho, M.; Dornier, M. Aqueous Extraction of Anthocyanins from Hibiscus Sabdariffa: Experimental Kinetics and Modelling. Journal of Food Engineering 2012, 109, 16–21.
   Web of Science ®Google Scholar
• Al-Farsi, M.A.; Lee, C.Y. Optimization of Phenolics and Dietary Fibre Extraction from Date Seeds. Food Chemistry 2008, 108, 977–985.
   PubMed Web of Science ®Google Scholar
• Rai, P.; Majumdar, G.C.; DasGupta, S.; De, S. Optimizing Pectinase Usage in Pretreatment of Mosambi Juice for Clarification by Response Surface Methodology. Journal of Food Engineering 2004, 64, 397–403.
   Web of Science ®Google Scholar
• Biswas, P.P.; Mondal, M.; De, S. Comparison Between Centrifugation and Microfiltration as Primary Clarification of Bottle Gourd (Lagenaria Siceraria) Juice. Journal of Food Processing and Preservation 2016, 40, 226–238.
   Web of Science ®Google Scholar
• Rai, C.; Majumdar, G.C.; De, S. Optimization of Process Parameters for Water Extraction of Stevioside Using Response Surface Methodology. Separation Science and Technology 2012, 47, 1014–1022.
   Web of Science ®Google Scholar
• Bouras, M.; Chadni, M.; Barba, F.J.; Grimi, N.; Bals, O.; Vorobiev, E. Optimization of Microwave-Assisted Extraction of Polyphenols from Quercus Bark. Industrial Crops and Products 2015, 77, 590–601.
   Web of Science ®Google Scholar
• Dahmoune, F.; Nayak, B.; Moussi, K.; Remini, H.; Madani, K. Optimization of Microwave-Assisted Extraction of Polyphenols from Myrtus Communis L. Leaves. Food Chemistry 2015, 166, 585–595.
   PubMed Web of Science ®Google Scholar
• Spiro, M.; Jago, D.S. Kinetics and Equilibria of Tea Infusion. Part 3. Rotatingdisc Experiments Interpreted by a Steady-State Model. Journal of Chemical Society. Farady Transactions 1982, 78, 295–305.
   Google Scholar
• Qu, W.; Pan, Z.; Maa, H. Extraction Modeling and Activities of Antioxidants from Pomegranate Marc. Journal of Food Engineering 2010, 99, 16–23.
   Web of Science ®Google Scholar
• Peleg, M. An Empirical–Model for the Description of Moisture Sorption Curves. Journal of Food Science 1988, 53(4), 1216–1219.
   Web of Science ®Google Scholar
• Minchev, A.; Minkov, S. A Model for Determination of the Effective Diffusion Coefficient by the Standard Function Technique. Journal of Applied Chemistry 1984, 57(3), 717–720.
   Google Scholar
• Amendola, D.; De Faveri, D.M.; Spigno, D.F. Grape Marc Phenolics: Extraction Kinetics, Quality and Stability of Extracts. Journal of Food Engineering 2010, 97, 384–392.
   Web of Science ®Google Scholar
• Khuri, A.I.; Cornell, J.A. Response Surfaces: Design and Analysis; Marcel Dekker Inc: New York, NY, 1987.
   Google Scholar
• Montgomery, D.C. Design and Analysis of Experiments, 5th ed.; John Wiley and Sons: New York, NY, 2001.
   Google Scholar
• Ranganna, S. Hand Book of Analysis and Quality Control for Fruit and Vegetable Products; Tata McGraw Hill Publishing Company Limited: New Delhi, India, 1986.
   Google Scholar
• Hart, F.L.; Fisher, H.J. Methods of Analysis, Modern Food Analysis; Springer: Berlin, 1971; 43.
   Google Scholar
• Singleton, V.; Rossi, J.A. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture 1965, 16, 144–158.
   Google Scholar
• Vasco, C.; Ruales, J.; Eldin, A.K. Total Phenolic Compounds and Antioxidant Capacities of Major Fruits from Ecuado. Food Chemistry 2008, 111, 816–823.
   Web of Science ®Google Scholar
• Chang, C.; Yang, M.; Wen, H.; Chern, J. Estimation of Total Flavonoid Content in Propolis by Two Complementary Colorimetric Methods. Journal of Food and Drug Analysis 2002, 10, 178–182.
   Web of Science ®Google Scholar
• Haggerman, A.E.; Butler, L.G. Protein Precipitation Method for Determination of Tannins. Journal of Agriculture and Food Chemistry 1978, 26, 809–812.
   Web of Science ®Google Scholar
• McCune, L.M.; Johns, T. Antioxidant Activity in Medicinal Plants Associated with the Symptoms of Diabetes Mellitus Used by the Indigenous Peoples of the North American Boreal Forest. Journal of Ethnopharmacology 2002, 82, 197–205.
   PubMed Web of Science ®Google Scholar
• Gohari, A.R.; Hajimehdipoor, H.; Saeidnia, S.; Ajani, Y.; Hadjiakhoondi, A. Antioxidant Activity of Some Medicinal Species Using FRAP Assay. Journal of Medicinal Plants 2011, 10(37), 54-60.
   Google Scholar
• Box, G.E.P.; Wilson, K.B. On the Experimental Attainment of Optimum Conditions. Journal of the Royal Statistical Society 1951, 13, 1–45.
   Google Scholar
• Cacace, J.E.; Mazza, G. Mass Transfer Process During Extraction of Phenolic Compounds from Milled Berries. Journal of Food Engineering 2003, 59, 379–389.
   Web of Science ®Google Scholar
• Oktaya, M.; Gulcin, I.; Kufrevioglu, O.I. Determination of in Vitro Antioxidant Activity of Fennel (Foeniculum Vulgare) Seed Extracts. LWT–Food Science and Technology 2003, 36, 263–271.
   Web of Science ®Google Scholar
• Kaur, C.; Kapoor, H.C. Antioxidant Activity and Total Phenolic Content of Some, Asian Vegetables. International Journal of Food Science and Technology 2000, 37, 153–161.
   Web of Science ®Google Scholar
• Soong, Y.; Barlow, P.J. Antioxidant Activity and Phenolic Content of Selected Fruit Seeds. Food Chemistry 2004, 88, 411–417.
   Web of Science ®Google Scholar
• Babbar, N.; Oberoi, H.S.; Uppal, D.S.; Patil, R.T. Total Phenolic Content and Antioxidant Capacity of Extracts Obtained from Six Important Fruit Residues. Food Research International 2011, 44, 391–396.
   Web of Science ®Google Scholar
• Sant’Anna, V.; Brandelli, A.; Marczak, L.D.F.; Tessaro, I.C. Kinetic Modeling of Total Polyphenol Extraction from Grape Marc and Characterization of the Extracts. Separation and Purification Technology 2012, 100, 82–87.
   Web of Science ®Google Scholar
• Hoa, Y.S.; Oumarou, H.A.H.; Fauduet, H.; Porte, C. Kinetics and Model Building of Leaching of Water-Soluble Compounds of Tilia Sapwood. Separation and Purification Technology 2005, 45, 169–173.
   Web of Science ®Google Scholar
• Linares, A.R.; Hase, S.L.; Vergara, M.L.; Resnik, S.L. Modeling Yerba Mate Aqueous Extraction Kinetics: Influence of Temperature. Journal of Food Engineering 2010, 97, 471–477.
   Web of Science ®Google Scholar