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. 2022 Jun 22;11(7):1219.
doi: 10.3390/antiox11071219.

Ultrasound-Assisted Aqueous Extraction of Chlorogenic Acid and Cynarin with the Impact of Inulin from Burdock (Arctium lappa L.) Roots

Affiliations

Ultrasound-Assisted Aqueous Extraction of Chlorogenic Acid and Cynarin with the Impact of Inulin from Burdock (Arctium lappa L.) Roots

Yuan Chen et al. Antioxidants (Basel). .

Abstract

The ultrasound-assisted aqueous extraction of chlorogenic acid (CGA) and cynarin with the impact of inulin from burdock (Arctium lappa L.) roots was investigated. Three extraction modes, ultrasound at 40 kHz/300 W (U-40), ultrasound at 120 kHz/300 W (U-120), and shaking at 120 rpm (S-120), were compared. The effects of process parameters on the extraction of polyphenols, CGA, cynarin, inulin, and antioxidant activity using U-40 were evaluated. In 10 min, 50 °C, and 1/30 (g/mL-water) of solid-to-liquid ratio, the order of CGA content in the dried burdock root powder (DBR) was U-40 (484.65 μg/g-DBR) > U-120 (369.93 μg/g-DBR) > S-120 (176.99 μg/g-DBR), while the order of cynarin content in DBR was U-120 (376.47 μg/g-DBR) > U-40 (341.54 μg/g-DBR) > S-120 (330.44 μg/g-DBR), showing the selective extraction of CGA and cynarin between using 40 and 120 kHz of ultrasound. The profiles of increase and then decrease in free CGA and cynarin concentrations against time revealed their degradation, including their interactions with the abundant inulin. The kinetic model, considering extraction followed by degradation, was proposed to describe the variations of free CGA and cynarin against time. This study provides an effective method using water to extract CGA, cynarin, and inulin from burdock roots.

Keywords: burdock roots; chlorogenic acid; cynarin; inulin; ultrasound-assisted extraction.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Comparison of FESEM images of dried burdock roots before and after extraction at 50 °C, 1/30 (g/mL-water) of solid-to-liquid ratio, and 10 min of extraction time: (a) dried burdock root powder before extraction (×2000); (b) extraction residue using 120 rpm of shaking (×2000); (c) extraction residue using 40 kHz of ultrasound (×2000); (d) extraction residue using 120 kHz of ultrasound (×2000).
Figure 1
Figure 1
Comparison of FESEM images of dried burdock roots before and after extraction at 50 °C, 1/30 (g/mL-water) of solid-to-liquid ratio, and 10 min of extraction time: (a) dried burdock root powder before extraction (×2000); (b) extraction residue using 120 rpm of shaking (×2000); (c) extraction residue using 40 kHz of ultrasound (×2000); (d) extraction residue using 120 kHz of ultrasound (×2000).
Figure 2
Figure 2
Effect of temperature on (a) contents of chlorogenic acid (CGA), cynarin, inulin, and extract yield, and (b) total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP). Conditions: 40 kHz/300 W of ultrasound, 10 min of extraction, and 1/30 (g/mL-water) of solid-to-liquid ratio. Data were expressed as mean ± standard deviations from triplicate experiments. Different superscript letters at the same group were significantly different (p < 0.05) by the Duncan’s test.
Figure 3
Figure 3
Effect of extraction time on the variations of (a) total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP), and (b) inulin content. Conditions: 50 °C and 1/30 (g/mL-water) of solid-to-liquid ratio for extraction modes of 120 rpm of shaking (S-120), 40 kHz of ultrasound (U-40), and 120 kHz of ultrasound (U-120). Data were expressed as mean ± standard deviations from triplicate experiments.
Figure 4
Figure 4
Plots of (a) concentration of free chlorogenic acid (CGA) and (b) concentration of free cynarin in water versus extraction time, and modelling the correlation of related kinetic parameters. Conditions: 50 °C and 1/30 (g/mL-water) of solid-to-liquid ratio for extraction modes of 120 rpm of shaking (S-120), 40 kHz/300 W of ultrasound (U-40), and 120 kHz/300 W of ultrasound (U-120). Data were expressed as mean ± standard deviations from triplicate experiments. Symbols: experimental data; lines: modelling results.

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