Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology

Cai Ziyi; Han Mengmeng; Zhang Xingyuan; Gao Xiang; Wang Fang; Pang Meixia; Qi Jinghua

doi:doi:10.11648/j.jps.20190702.12

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Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology

Cai Ziyi, Han Mengmeng, Zhang Xingyuan, Gao Xiang, Wang Fang, Pang Meixia, Qi Jinghua

Published in Journal of Plant Sciences (Volume 7, Issue 2)

Received: 15 April 2019 Accepted: Published: 15 June 2019

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Abstract

Ultrasonic assisted method was used to extract total anthraquinone compounds from non-enzymatic Browning chestnut kernel. The chestnut was heated in the microwave on 640w by a stainless steel knife for 60 s. Then fried it by heating 120°C for 30 min method result in non-enzymatic until browning of chestnuts fully. The anthraquinone in Chinese chestnut was extracted by ultrasonic cleaner with frequency of 80 kHz and power percentage of 80%. The absorption value was measured and calculated at 254 nm by ultraviolet spectrophotometer. The effects of ethanol concentration, ultrasonic time, extraction temperature and liquid-solid ratio on extraction efficiency were studied. The effect level of different factors on the extraction efficiency of anthraquinone compounds was as follows: liquid-solid ratio>Ultrasonic time > ethanol concentration > extraction temperature. The extraction rate of anthraquinone increased and reached the hightest point when liquid-solid ratio was between 2/1 and 4/1, and it decreased as the liquid-solid ratio rise. The extraction rate of anthraquinone increased with the increase of ultrasonic time, which was the maximum when ultrasonic time was 30 minutes, and the extraction rate remained stable. The extraction rate of anthraquinone increased with the increase of ethanol concentration. The extraction rate reached the maximum when the ethanol concentration was 80%, and tends to be stable with the increased of the concentration. The extraction rate of anthraquinone was increased sharply before the temperature reached 60°C. And it maintained stable at the highest point between 60°C and 70°C. According to the regression equation and the single factor experiment, the optimum extraction technology were ethanol concentration (85%) ultrasonic time (35min) extraction temperature (60°C) and liquid-solid ratio was 4.5:1. The extraction rate of chestnut anthraquinones was up to 77.31μg/g dry weight.

Published in	Journal of Plant Sciences (Volume 7, Issue 2)
DOI	10.11648/j.jps.20190702.12
Page(s)	43-47
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Chinese Chestnut, Anthraquinone, Extraction, Ultrasonic

References

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[2]	Gao H S. Browning factors and control measures in chestnut processing [A]. International Industrial Electronic Center, Proceedings of 2011 International Conference on Biomedicine and Engineering (ISBE 2011 V2) [C]. International Industrial Electronic Center, Hong Kong: society for the application of intelligent information technology, 2011: 4.
[3]	Vitti M C D, Sasaki F F, Miguel P, et al. Activity of enzymes associated with the enzymatic browning of minimally processed potatoes. Brazilian Archives of Biology and Technology, 2011, 54 (5): 983~990.
[4]	Wu Y H. non-enzymatic Browning in chestnut processing and its relationship with chestnut flavor formation: [master's thesis]. Beijing: Beijing university of agricultural, 2010.
[5]	Chen Y G. plant chemical constituents [M]. Chemistry and applied chemistry publishing center, chemical industry press, 2004.
[6]	Zhang H J. Detection of main active ingredients in aloe. Journal of shanxi university of science and technology, 2003, 21 (5): 105~108.
[7]	Liu Q D, Tang S R, Song H, et al. Study on extraction and antioxidant activity of aloe anthraquinones by ultrasonic technology. Food & machinery, 2011, 05: 68~71.
[8]	Guo Y, Li J, Xu J, Zhuang T. Optimization of Extraction Process of Anthraquinone from Cassia occidentalis L. and DPPH·Free Radical Scavenging Experiment [J]. Chinese journal of traditional Chinese medicine, 2018, 36 (02): 428-431.
[9]	Agarwal S K, Singh S S, Verma S, et al. Antifungal aetivity of anthraquinone detivatives from Rheum emodin. Journal of Ethnopharmaeology. 2000, 72 (1): 43~46.
[10]	Cao F J. molecular mechanism of aloe emodin inhibiting biofilm formation of staphylococcus aureus [D]. Jilin agricultural university, 2017.
[11]	Liu T P. study on extraction, separation and purification of anthraquinones from aloe vera [D]. Central south university, 2008.
[12]	Li F, Wang S C, Wang X, et al. Pharmacological explanation of rheological effect of rhubarb. Chinese journal of traditional Chinese medicine, 2008, 04: 481~484.
[13]	Yang Y, Bai J W, Yu Z G. Application of ultrasound-assisted extraction technology in the extraction of natural products [J]. Food and machinery, 2011, 27 (01): 170-174.
[14]	Yang L Y, Zhao X F. Ultrasonic extraction of anthraquinone from cassia seed. Journal of Anhui Agricultural Sciences, 2008, 05: 1726~1727+1743.
[15]	Tian Y. Extraction, purification and biological activity of flavonoids from blueberry: [master's thesis]. Harbin: northeast agricultural university, 2012.

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APA Style

Cai Ziyi, Han Mengmeng, Zhang Xingyuan, Gao Xiang, Wang Fang, et al. (2019). Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology. Journal of Plant Sciences, 7(2), 43-47. https://doi.org/10.11648/j.jps.20190702.12

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ACS Style

Cai Ziyi; Han Mengmeng; Zhang Xingyuan; Gao Xiang; Wang Fang, et al. Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology. J. Plant Sci. 2019, 7(2), 43-47. doi: 10.11648/j.jps.20190702.12

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AMA Style

Cai Ziyi, Han Mengmeng, Zhang Xingyuan, Gao Xiang, Wang Fang, et al. Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology. J Plant Sci. 2019;7(2):43-47. doi: 10.11648/j.jps.20190702.12

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@article{10.11648/j.jps.20190702.12,
  author = {Cai Ziyi and Han Mengmeng and Zhang Xingyuan and Gao Xiang and Wang Fang and Pang Meixia and Qi Jinghua},
  title = {Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology},
  journal = {Journal of Plant Sciences},
  volume = {7},
  number = {2},
  pages = {43-47},
  doi = {10.11648/j.jps.20190702.12},
  url = {https://doi.org/10.11648/j.jps.20190702.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20190702.12},
  abstract = {Ultrasonic assisted method was used to extract total anthraquinone compounds from non-enzymatic Browning chestnut kernel. The chestnut was heated in the microwave on 640w by a stainless steel knife for 60 s. Then fried it by heating 120°C for 30 min method result in non-enzymatic until browning of chestnuts fully. The anthraquinone in Chinese chestnut was extracted by ultrasonic cleaner with frequency of 80 kHz and power percentage of 80%. The absorption value was measured and calculated at 254 nm by ultraviolet spectrophotometer. The effects of ethanol concentration, ultrasonic time, extraction temperature and liquid-solid ratio on extraction efficiency were studied. The effect level of different factors on the extraction efficiency of anthraquinone compounds was as follows: liquid-solid ratio>Ultrasonic time > ethanol concentration > extraction temperature. The extraction rate of anthraquinone increased and reached the hightest point when liquid-solid ratio was between 2/1 and 4/1, and it decreased as the liquid-solid ratio rise. The extraction rate of anthraquinone increased with the increase of ultrasonic time, which was the maximum when ultrasonic time was 30 minutes, and the extraction rate remained stable. The extraction rate of anthraquinone increased with the increase of ethanol concentration. The extraction rate reached the maximum when the ethanol concentration was 80%, and tends to be stable with the increased of the concentration. The extraction rate of anthraquinone was increased sharply before the temperature reached 60°C. And it maintained stable at the highest point between 60°C and 70°C. According to the regression equation and the single factor experiment, the optimum extraction technology were ethanol concentration (85%) ultrasonic time (35min) extraction temperature (60°C) and liquid-solid ratio was 4.5:1. The extraction rate of chestnut anthraquinones was up to 77.31μg/g dry weight.},
 year = {2019}
}

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TY - JOUR
T1 - Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology
AU - Cai Ziyi
AU - Han Mengmeng
AU - Zhang Xingyuan
AU - Gao Xiang
AU - Wang Fang
AU - Pang Meixia
AU - Qi Jinghua
Y1 - 2019/06/15
PY - 2019
N1 - https://doi.org/10.11648/j.jps.20190702.12
DO - 10.11648/j.jps.20190702.12
T2 - Journal of Plant Sciences
JF - Journal of Plant Sciences
JO - Journal of Plant Sciences
SP - 43
EP - 47
PB - Science Publishing Group
SN - 2331-0731
UR - https://doi.org/10.11648/j.jps.20190702.12
AB - Ultrasonic assisted method was used to extract total anthraquinone compounds from non-enzymatic Browning chestnut kernel. The chestnut was heated in the microwave on 640w by a stainless steel knife for 60 s. Then fried it by heating 120°C for 30 min method result in non-enzymatic until browning of chestnuts fully. The anthraquinone in Chinese chestnut was extracted by ultrasonic cleaner with frequency of 80 kHz and power percentage of 80%. The absorption value was measured and calculated at 254 nm by ultraviolet spectrophotometer. The effects of ethanol concentration, ultrasonic time, extraction temperature and liquid-solid ratio on extraction efficiency were studied. The effect level of different factors on the extraction efficiency of anthraquinone compounds was as follows: liquid-solid ratio>Ultrasonic time > ethanol concentration > extraction temperature. The extraction rate of anthraquinone increased and reached the hightest point when liquid-solid ratio was between 2/1 and 4/1, and it decreased as the liquid-solid ratio rise. The extraction rate of anthraquinone increased with the increase of ultrasonic time, which was the maximum when ultrasonic time was 30 minutes, and the extraction rate remained stable. The extraction rate of anthraquinone increased with the increase of ethanol concentration. The extraction rate reached the maximum when the ethanol concentration was 80%, and tends to be stable with the increased of the concentration. The extraction rate of anthraquinone was increased sharply before the temperature reached 60°C. And it maintained stable at the highest point between 60°C and 70°C. According to the regression equation and the single factor experiment, the optimum extraction technology were ethanol concentration (85%) ultrasonic time (35min) extraction temperature (60°C) and liquid-solid ratio was 4.5:1. The extraction rate of chestnut anthraquinones was up to 77.31μg/g dry weight.
VL - 7
IS - 2
ER -

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Author Information

Cai Ziyi

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Han Mengmeng

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Zhang Xingyuan

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Gao Xiang

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Wang Fang

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Researeh System, Beijing, China
Pang Meixia

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Researeh System, Beijing, China
Qi Jinghua

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Researeh System, Beijing, China

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APA Style

Cai Ziyi, Han Mengmeng, Zhang Xingyuan, Gao Xiang, Wang Fang, et al. (2019). Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology. Journal of Plant Sciences, 7(2), 43-47. https://doi.org/10.11648/j.jps.20190702.12

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ACS Style

Cai Ziyi; Han Mengmeng; Zhang Xingyuan; Gao Xiang; Wang Fang, et al. Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology. J. Plant Sci. 2019, 7(2), 43-47. doi: 10.11648/j.jps.20190702.12

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AMA Style

Cai Ziyi, Han Mengmeng, Zhang Xingyuan, Gao Xiang, Wang Fang, et al. Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology. J Plant Sci. 2019;7(2):43-47. doi: 10.11648/j.jps.20190702.12

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@article{10.11648/j.jps.20190702.12,
  author = {Cai Ziyi and Han Mengmeng and Zhang Xingyuan and Gao Xiang and Wang Fang and Pang Meixia and Qi Jinghua},
  title = {Extraction of Anthraquinone Compounds from Chinese Chestnut by Using Ultrasonic-assisted Technology},
  journal = {Journal of Plant Sciences},
  volume = {7},
  number = {2},
  pages = {43-47},
  doi = {10.11648/j.jps.20190702.12},
  url = {https://doi.org/10.11648/j.jps.20190702.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20190702.12},
  abstract = {Ultrasonic assisted method was used to extract total anthraquinone compounds from non-enzymatic Browning chestnut kernel. The chestnut was heated in the microwave on 640w by a stainless steel knife for 60 s. Then fried it by heating 120°C for 30 min method result in non-enzymatic until browning of chestnuts fully. The anthraquinone in Chinese chestnut was extracted by ultrasonic cleaner with frequency of 80 kHz and power percentage of 80%. The absorption value was measured and calculated at 254 nm by ultraviolet spectrophotometer. The effects of ethanol concentration, ultrasonic time, extraction temperature and liquid-solid ratio on extraction efficiency were studied. The effect level of different factors on the extraction efficiency of anthraquinone compounds was as follows: liquid-solid ratio>Ultrasonic time > ethanol concentration > extraction temperature. The extraction rate of anthraquinone increased and reached the hightest point when liquid-solid ratio was between 2/1 and 4/1, and it decreased as the liquid-solid ratio rise. The extraction rate of anthraquinone increased with the increase of ultrasonic time, which was the maximum when ultrasonic time was 30 minutes, and the extraction rate remained stable. The extraction rate of anthraquinone increased with the increase of ethanol concentration. The extraction rate reached the maximum when the ethanol concentration was 80%, and tends to be stable with the increased of the concentration. The extraction rate of anthraquinone was increased sharply before the temperature reached 60°C. And it maintained stable at the highest point between 60°C and 70°C. According to the regression equation and the single factor experiment, the optimum extraction technology were ethanol concentration (85%) ultrasonic time (35min) extraction temperature (60°C) and liquid-solid ratio was 4.5:1. The extraction rate of chestnut anthraquinones was up to 77.31μg/g dry weight.},
 year = {2019}
}

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