Comparison of Extraction Methods for Recovery of Antioxidant Compounds from White Radish Root (Raphanus sativus L.) and Application as A Natural Preservative in Bottled Beer
Raphanus sativus L. contains many active ingredients, including phenolic compounds, and has potent antioxidant and radical scavenging activity. This study compared quantity and antioxidant capacity of extracts obtained from 4 methods: Ultrasonic-assisted extraction (UAE), enzyme-assisted extraction...
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| Format: | Article |
| Language: | English |
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AIDIC Servizi S.r.l.
2022-12-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/12981 |
| _version_ | 1797980611305013248 |
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| author | Thi Minh Nguyet Nguyen Pham T. K. Ngoc |
| author_facet | Thi Minh Nguyet Nguyen Pham T. K. Ngoc |
| author_sort | Thi Minh Nguyet Nguyen |
| collection | DOAJ |
| description | Raphanus sativus L. contains many active ingredients, including phenolic compounds, and has potent antioxidant and radical scavenging activity. This study compared quantity and antioxidant capacity of extracts obtained from 4 methods: Ultrasonic-assisted extraction (UAE), enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), and Soxhlet. The extract obtained from the best extraction method was then applied to preserve bottled beer. The results showed that the EAE method with Viscozyme L. brought the highest extraction efficiency, so it was conducted to optimize the enzyme extraction parameters. The optimal parameters obtained using EAE consisted of 2 stages: pre-treatment with 0.067 FBG (Fungal Beta - Glucanase Units) / gdb (gram of dry basic) of Viscozyme L at 49.3 (C for 66 min, then extraction with ethanol 70 % at 60 (C for 4 h. White radish root powder at 0.5 gdb / L was used as a natural antioxidant to preserve bottled beer from oxidation. |
| first_indexed | 2024-04-11T05:56:52Z |
| format | Article |
| id | doaj.art-cc7143aca5bc44df984906b6d152a737 |
| institution | Directory Open Access Journal |
| issn | 2283-9216 |
| language | English |
| last_indexed | 2024-04-11T05:56:52Z |
| publishDate | 2022-12-01 |
| publisher | AIDIC Servizi S.r.l. |
| record_format | Article |
| series | Chemical Engineering Transactions |
| spelling | doaj.art-cc7143aca5bc44df984906b6d152a7372022-12-22T04:41:52ZengAIDIC Servizi S.r.l.Chemical Engineering Transactions2283-92162022-12-019710.3303/CET2297047Comparison of Extraction Methods for Recovery of Antioxidant Compounds from White Radish Root (Raphanus sativus L.) and Application as A Natural Preservative in Bottled BeerThi Minh Nguyet NguyenPham T. K. NgocRaphanus sativus L. contains many active ingredients, including phenolic compounds, and has potent antioxidant and radical scavenging activity. This study compared quantity and antioxidant capacity of extracts obtained from 4 methods: Ultrasonic-assisted extraction (UAE), enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), and Soxhlet. The extract obtained from the best extraction method was then applied to preserve bottled beer. The results showed that the EAE method with Viscozyme L. brought the highest extraction efficiency, so it was conducted to optimize the enzyme extraction parameters. The optimal parameters obtained using EAE consisted of 2 stages: pre-treatment with 0.067 FBG (Fungal Beta - Glucanase Units) / gdb (gram of dry basic) of Viscozyme L at 49.3 (C for 66 min, then extraction with ethanol 70 % at 60 (C for 4 h. White radish root powder at 0.5 gdb / L was used as a natural antioxidant to preserve bottled beer from oxidation.https://www.cetjournal.it/index.php/cet/article/view/12981 |
| spellingShingle | Thi Minh Nguyet Nguyen Pham T. K. Ngoc Comparison of Extraction Methods for Recovery of Antioxidant Compounds from White Radish Root (Raphanus sativus L.) and Application as A Natural Preservative in Bottled Beer Chemical Engineering Transactions |
| title | Comparison of Extraction Methods for Recovery of Antioxidant Compounds from White Radish Root (Raphanus sativus L.) and Application as A Natural Preservative in Bottled Beer |
| title_full | Comparison of Extraction Methods for Recovery of Antioxidant Compounds from White Radish Root (Raphanus sativus L.) and Application as A Natural Preservative in Bottled Beer |
| title_fullStr | Comparison of Extraction Methods for Recovery of Antioxidant Compounds from White Radish Root (Raphanus sativus L.) and Application as A Natural Preservative in Bottled Beer |
| title_full_unstemmed | Comparison of Extraction Methods for Recovery of Antioxidant Compounds from White Radish Root (Raphanus sativus L.) and Application as A Natural Preservative in Bottled Beer |
| title_short | Comparison of Extraction Methods for Recovery of Antioxidant Compounds from White Radish Root (Raphanus sativus L.) and Application as A Natural Preservative in Bottled Beer |
| title_sort | comparison of extraction methods for recovery of antioxidant compounds from white radish root raphanus sativus l and application as a natural preservative in bottled beer |
| url | https://www.cetjournal.it/index.php/cet/article/view/12981 |
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