Title: Effect of electrohydrodynamic and ultrasonic pretreatments on the extraction of bioactive compounds from Melissa officinalis
Journal: Journal of Food Measurement and Characterization
Author: 1. Zohreh Hassanzadeh Dastjerdi, Somayeh Taghian Dinani, 2. Moloud Nourani
Year: 2022
Address: 1. Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, 86145311, Iran 2. Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, 8155139998, Iran
Abstract: The present study adopted electrohydrodynamic (EHD) and ultrasonic (US) pretreatments to enhance the extraction of phenolic compounds from Melissa officinalis. The effects of pretreatment time (EHD: 0–20 min and US: 0–60 min) and diffusion conditions (including ethanol/water ratios of 0.4, 0.8 and 1.2 (w/w), time of 30, 45, 60 min, and the temperature of 30, 50 and 70 °C) on the total phenolic content (TPC) and antioxidant activity of the extracts were investigated using Folin-Ciocalteu and DPPH assay, respectively. The results showed that EHD and US pretreatments could enhance the process of the extraction of phenolic compounds and also improve the extracts’ antioxidant activity. The highest extraction occurred at EHD time of 10 and 20 min, ethanol/water ratio of 1.2 and diffusion temperature of 70 °C. The Fourier transform infrared (FTIR) spectra also revealed that the structure of the extracted compounds was not altered as a result of EHD pretreatment. No changes, however, occurred in the functional groups of the extracts by increasing the EHD duration, diffusion temperature, and ethanol/water ratio.
Keywords: Novel extraction method, Diffusion, Phenolic compound, Antioxidant activity, Melissa officinalis
Application: Extraction
Product Model 1: Syringe Pump
Product Model 2:
URL: #https://link.springer.com/article/10.1007/s11694-021-01183-3#:~:text=The%20results%20showed%20that%20EHD,temperature%20of%2070%20%C2%B0C.#