title: Effect of ultrasonic treatment on total phenolic extraction from Lavandula pubescens and its application in palm olein oil industry.
abstract: The aims of the current study were to evaluate the best technique for total phenolic extraction from Lavandula pubescens (Lp) and its application in vegetable oil industries as alternatives of synthetic food additives (TBHQ and BHT). To achieve these aims, three techniques of extraction were used: ultrasonic-microwave (40 kHz, 50 W, microwave power 480 W, 5 min), ultrasonic-homogenizer (20 kHz, 150 W, 5 min) and conventional maceration as a control. By using the Folin-Ciocalteu method, the total phenolic contents (TPC) (mg gallic acid equivalent/g dry matter) were found to be 253.87, 216.96 and 203.41 for ultrasonic-microwave extract, ultrasonic-homogenizer extract and maceration extract, respectively. The ultrasonic-microwave extract achieved the higher scavenger effect of DPPH (90.53%) with EC50 (19.54 μg/mL), and higher inhibition of β-carotene/linoleate emulsion deterioration (94.44%) with IC50 (30.62 μg/mL). The activity of the ultrasonic-microwave treatment could prolong the induction period (18.82 h) and oxidative stability index (1.67) of fresh refined, bleached and deodorized palm olein oil (RBDPOo) according to Rancimat assay. There was an important synergist effect between citric acid and Lp extracts in improving the oxidative stability of fresh RBDPOo. The results of this work also showed that the ultrasonic-microwave assisted extract was the most effective against Gram-positive and Gram-negative strains that were assessed in this study. The uses of ultrasonic-microwave could induce the acoustic cavitation and rupture of plant cells, and this facilitates the flow of solvent into the plant cells and enhances the desorption from the matrix of solid samples, and thus would enhance the efficiency of extraction based on cavitation phenomenon.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: marwanrashed6@yahoo.com.
authors.forename: Marwan M A
authors.initials: MM
authors.lastname: Rashed
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: qytong@263.net.
authors.forename: Qunyi
authors.initials: Q
authors.lastname: Tong
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Mandour H
authors.initials: MH
authors.lastname: Abdelhai
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Mohammed A A
authors.initials: MA
authors.lastname: Gasmalla
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Jean B
authors.initials: JB
authors.lastname: Ndayishimiye
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Long
authors.initials: L
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; College of Life Science and Technology, Southwest University of Science and Technology, Mianyang 621011, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Ren
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D001713:Biphenyl Compounds / Q000737:chemistry; D005591:Chemical Fractionation / Q000379:methods*; D019343:Citric Acid / Q000494:pharmacology; D019649:Food Industry; D027523:Lavandula / Q000737:chemistry*; D019787:Linoleic Acid / Q000737:chemistry; D010084:Oxidation-Reduction / Q000187:drug effects; D000073878:Palm Oil; D010636:Phenols / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology; D010851:Picrates / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*; D014304:Triolein / Q000737:chemistry*; D000069453:Ultrasonic Waves; D019207:beta Carotene / Q000737:chemistry
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D001713:Biphenyl Compounds; D010636:Phenols; D010851:Picrates; D010938:Plant Oils; D019207:beta Carotene; D014304:Triolein; D019343:Citric Acid; D000073878:Palm Oil; D019787:Linoleic Acid; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: Acoustic cavitation; Biological activity; Lavandula pubescens; Rancimat; Ultrasonic-homogenizer; Ultrasonic-microwave