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Propolis tincture is an extracted form of raw propolis with an extraction solvent, which can be used against several diseases and makes it a possible nutraceutical. Raw propolis is often the objective of geographical identification by its element content. It is harder to identify tinctures, because different production processes may influence the mineral content. Therefore the effect of the extraction time (1 h, 1 day, 1 week and 1 month) and the ethanol content (0, 50, 80 and 100% (v/v)) was checked and recorded based on the element content of the tinctures. The 33 elements were classified into 3 groups by their behaviour. Most of the elements dissolved better in water than in ethanol-content solvents. Essential elements were extracted well also in up to 80% (v/v) ethanol content solvents. The concentration of most of the elements did not change greatly after 1 week. Geographical identification can be applied to the tinctures by their element content. • Extraction process of raw propolis highly affects the element content of tinctures. • Most of the elements were dissolved better in aqueous solutions from raw propolis. • Essential elements with some exceptions were extracted well in up to 80% ethanol. • A one week extraction time was enough to extract most of the elements. [ABSTRACT FROM AUTHOR]

Abstract: Thirty-seven raw vegetables were extracted using four solvent systems: 70% acetone, 70% ethanol, 70% methanol, and distilled water. The extracts were tested for their total phenolic content, total flavonoid content and antioxidant activities (using diphenylpicryl-hydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays). The results revealed the effect of different extracting solvents in altering the quantitative analyses of all vegetables and 70% acetone was identified as the most efficient solvent for extracting polyphenolic antioxidants from the vegetables. The highest total phenolic content and total flavonoid content were obtained from 70% acetone extract of Portulaca oleracea (138.2±2.1mg GAE/g dw basis) and 70% methanol extract of Cosmos caudatus (27.7±1.0mg QE/g dw basis), respectively. The 70% acetone extract of Etlingera elatior with moderate amount of total phenolic content exhibited the highest antioxidant activity in both assays. The correlation analyses within 37 different extracts of each solvent extraction demonstrated weak to moderate relationships between all the studied parameters. The highest r value of 0.7139 (p <0.001) was determined between total phenolic contents and FRAP values of the 70% methanol extracts. Meanwhile, a wide range of correlation coefficients was derived from correlation analyses within four different extracts of each vegetable, with the highest relationship between total phenolic contents and FRAP values for the extracts of Coriandrum sativum (r =0.9998, p <0.001). [Copyright &y& Elsevier]

Abstract: In the present study, a solid state fermentation of black soybeans with Bacillus subtilis BCRC 14715 was performed. The effect of fermentation on the changes of total phenolic and flavonoid content and antioxidant activities including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect, and Fe2+-chelating ability exerted by various solvent (water, 80% methanol, 80% ethanol, 80% acetone) extracts of black soybeans was examined. It was found that fermentation enhanced the total phenolic and flavonoid content as well as antioxidant activity of the black soybean extract. Among the various extracts examined, the acetone extract of fermented black soybeans showed the highest total phenolic and flavonoid content. The acetone extract and the methanol extract of fermented black soybeans showed the highest DPPH free radical-scavenging effect and Fe2+-chelating ability, respectively. Analysis of extraction yields showed that the active principle associated with the DPPH radical-scavenging effect was most efficiently extracted from black soybeans using water, regardless of fermentation. Water and methanol effectively extract the Fe2+-chelating principles from non-fermented and fermented black soybeans, respectively. [Copyright &y& Elsevier]

Abstract: Ion-pair-HPLC, post-column derivatization with o-phthalaldehyde and fluorimetric detection is the method of choice for the separation and quantification of bioactive amines in foods. However, there is still no consensus on which methodology is the most appropriate for the extraction of the amines from different food matrices. The efficiency of chloridric, trichloroacetic, perchloric, sulfosalicylic and acetic acids, borate buffer, methanol and ethanol in the extraction of ten bioactive amines from grated Parmesan cheese was investigated. Extraction efficiency was affected by the levels of amines present in the sample and by the type, concentration and temperature of the extractor, and the method used. When selective extraction of amines from grated cheese was desired, the polyamines—spermine and spermidine—were better recovered by HCl; agmatine was better extracted by borate buffer or HCl; the aliphatic amines—putrescine and cadaverine—were more efficiently extracted by borate buffer and HCl; whereas the aromatic amines—tyramine and phenylethylamine—and the indolamines—tryptamine and serotonin—were better recovered with organic solvents. For the adequate extraction of most of the amines from the grated cheese matrix, 1.0 m HCl was chosen, providing good recoveries for most of the amines. Furthermore it is a relatively simple, inexpensive and rapid procedure. [Copyright &y& Elsevier]

Significant levels of antioxidant activities and phenolic components have been detected in wheat and wheat-based food products, indicating that wheat may serve as an excellent dietary source of natural antioxidants for disease prevention and health promotion. Several solvent systems have been used to prepare antioxidant extracts from wheat and wheat-based food products. This makes it difficult to compare and understand the antioxidant activities of wheat reported from different research groups. The purpose of this study was to evaluate the effects of four selected solvent systems at ambient temperature for 15 h and Soxhlet extraction with absolute ethanol on antioxidant activity measurements. The four solvent systems included 50% acetone (v/v), 70% methanol (v/v), 70% ethanol (v/v), and ethanol, and antioxidant activities were tested using ORAC, radical scavenging activities against stable DPPH• and cation ABTS•+, and total phenolic content. The results showed that the extracting solvent significantly altered the antioxidant property estimations of wheat bran, and 50% acetone is a recommended solvent for extracting phenolic antioxidants from wheat bran for analytical purpose. [Copyright &y& Elsevier]

Sechium edule shoot (chayote shoot, CS) is widely grown in Cameroon Highlands, Malaysia. However, its consumption is limited to the locals. Many studies on chayote fruits are available, whereas little is known about the shoot. Therefore, CS was analysed for its nutritional constituents using the Association of Official Analytical Chemists methods. Hexane, ethyl acetate, methanol, and water were used to study the effect of solvents on phytochemicals extraction. The effect of stir-frying, microwaving, steaming, and blanching on bioactive compounds retention was also investigated. Data revealed CS to be a source of calcium and iron. Water extract had the highest extraction yield and total phenolic content (TPC) while methanol extract had the highest total flavonoid content (TFC) and β-carotene content (BCC). Meanwhile, hexane extract demonstrated the best antioxidant performance. The highest α-amylase inhibitory activity was observed in methanol and ethyl acetate extracts, at 0.62 mg/mL and 2.50 mg/mL, respectively. The cooked CS had significantly higher TFC compared to the raw CS. A significant increase in BCC was observed in microwaved, steamed, and blanched CS. Overall, methanol and steaming were identified as the best extraction solvent and cooking method, respectively, because of their considerable extraction efficiency and retention of bioactive compounds. • Water extract of chayote shoot (CS) shows the highest extraction yield. • All solvent extracts of CS exhibit α-amylase inhibitory activity. • Cooking significantly enhances the flavonoid content of CS. • Methanol is the optimal solvent to extract the bioactive compounds in CS. • Steaming is the optimal cooking method to retain bioactive compounds in CS. [ABSTRACT FROM AUTHOR]