Microwave-assisted organic acid extraction of lignin from bamboo: Structure and antioxidant activity investigation
► Bamboo lignin was extracted by microwave heating assisted by organic acids. ► Increasing extraction severity resulted in increased phenolic hydroxyl content. ► The extracted lignin had antioxidant activity higher than BHT. ► Extraction at 109°C for 60min resulted in a lignin yield of 17.98%. Micro...
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| Veröffentlicht in: | Food chemistry 2012-10, Vol.134 (3), p.1392-1398 |
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| creator | Li, Ming-Fei Sun, Shao-Ni Xu, Feng Sun, Run-Cang |
| description | ► Bamboo lignin was extracted by microwave heating assisted by organic acids. ► Increasing extraction severity resulted in increased phenolic hydroxyl content. ► The extracted lignin had antioxidant activity higher than BHT. ► Extraction at 109°C for 60min resulted in a lignin yield of 17.98%.
Microwave-assisted extraction in organic acid aqueous solution (formic acid/acetic acid/water, 3/5/2, v/v/v) was applied to isolate lignin from bamboo. Additionally, the structural features of the extracted lignins were thoroughly investigated in terms of C9 formula, molecular weight distribution, FT-IR, 1H NMR and HSQC spectroscopy. It was found that with an increase in the severity of microwave-assisted extraction, there was an increase of phenolic hydroxyl content in the lignin. In addition, an increase of the severity resulted in a decrease of the bound carbohydrate content as well as molecular weight of the lignin. Antioxidant activity investigation indicated that the radical scavenging index of the extracted lignins (0.35–1.15) was higher than that of BHT (0.29) but lower than that of BHA (3.85). The results suggested that microwave-assisted organic acid extraction provides a promising way to prepare lignin from bamboo with good antioxidant activity for potential application in the food industry. |
| doi_str_mv | 10.1016/j.foodchem.2012.03.037 |
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Microwave-assisted extraction in organic acid aqueous solution (formic acid/acetic acid/water, 3/5/2, v/v/v) was applied to isolate lignin from bamboo. Additionally, the structural features of the extracted lignins were thoroughly investigated in terms of C9 formula, molecular weight distribution, FT-IR, 1H NMR and HSQC spectroscopy. It was found that with an increase in the severity of microwave-assisted extraction, there was an increase of phenolic hydroxyl content in the lignin. In addition, an increase of the severity resulted in a decrease of the bound carbohydrate content as well as molecular weight of the lignin. Antioxidant activity investigation indicated that the radical scavenging index of the extracted lignins (0.35–1.15) was higher than that of BHT (0.29) but lower than that of BHA (3.85). The results suggested that microwave-assisted organic acid extraction provides a promising way to prepare lignin from bamboo with good antioxidant activity for potential application in the food industry.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2012.03.037</identifier><identifier>PMID: 25005958</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>acetic acid ; Acetic Acid - chemistry ; Antioxidant activity ; Antioxidants - chemistry ; Antioxidants - isolation & purification ; Antioxidants - pharmacology ; aqueous solutions ; Bamboo ; bamboos ; Biological and medical sciences ; butylated hydroxyanisole ; butylated hydroxytoluene ; carbohydrate content ; Chemical Fractionation - methods ; Food engineering ; Food industries ; food industry ; Formates - chemistry ; formic acid ; Fundamental and applied biological sciences. Psychology ; General aspects ; HSQC ; Lignin ; Lignin - chemistry ; Lignin - isolation & purification ; Lignin - pharmacology ; Magnetic Resonance Spectroscopy ; Microwave-assisted extraction ; Microwaves ; Molecular Structure ; molecular weight ; nuclear magnetic resonance spectroscopy ; Organic acid ; Oxidation-Reduction ; Plant Extracts - chemistry ; Plant Extracts - isolation & purification ; Plant Extracts - pharmacology ; Poaceae - chemistry ; Spectroscopy, Fourier Transform Infrared</subject><ispartof>Food chemistry, 2012-10, Vol.134 (3), p.1392-1398</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c488t-b41c25689b39a84cc4fe26a259ac8886e293996d0372edee280f77eb7d77fbd53</citedby><cites>FETCH-LOGICAL-c488t-b41c25689b39a84cc4fe26a259ac8886e293996d0372edee280f77eb7d77fbd53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2012.03.037$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25928124$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25005958$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Ming-Fei</creatorcontrib><creatorcontrib>Sun, Shao-Ni</creatorcontrib><creatorcontrib>Xu, Feng</creatorcontrib><creatorcontrib>Sun, Run-Cang</creatorcontrib><title>Microwave-assisted organic acid extraction of lignin from bamboo: Structure and antioxidant activity investigation</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► Bamboo lignin was extracted by microwave heating assisted by organic acids. ► Increasing extraction severity resulted in increased phenolic hydroxyl content. ► The extracted lignin had antioxidant activity higher than BHT. ► Extraction at 109°C for 60min resulted in a lignin yield of 17.98%.
Microwave-assisted extraction in organic acid aqueous solution (formic acid/acetic acid/water, 3/5/2, v/v/v) was applied to isolate lignin from bamboo. Additionally, the structural features of the extracted lignins were thoroughly investigated in terms of C9 formula, molecular weight distribution, FT-IR, 1H NMR and HSQC spectroscopy. It was found that with an increase in the severity of microwave-assisted extraction, there was an increase of phenolic hydroxyl content in the lignin. In addition, an increase of the severity resulted in a decrease of the bound carbohydrate content as well as molecular weight of the lignin. Antioxidant activity investigation indicated that the radical scavenging index of the extracted lignins (0.35–1.15) was higher than that of BHT (0.29) but lower than that of BHA (3.85). The results suggested that microwave-assisted organic acid extraction provides a promising way to prepare lignin from bamboo with good antioxidant activity for potential application in the food industry.</description><subject>acetic acid</subject><subject>Acetic Acid - chemistry</subject><subject>Antioxidant activity</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - isolation & purification</subject><subject>Antioxidants - pharmacology</subject><subject>aqueous solutions</subject><subject>Bamboo</subject><subject>bamboos</subject><subject>Biological and medical sciences</subject><subject>butylated hydroxyanisole</subject><subject>butylated hydroxytoluene</subject><subject>carbohydrate content</subject><subject>Chemical Fractionation - methods</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food industry</subject><subject>Formates - chemistry</subject><subject>formic acid</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>HSQC</subject><subject>Lignin</subject><subject>Lignin - chemistry</subject><subject>Lignin - isolation & purification</subject><subject>Lignin - pharmacology</subject><subject>Magnetic Resonance Spectroscopy</subject><subject>Microwave-assisted extraction</subject><subject>Microwaves</subject><subject>Molecular Structure</subject><subject>molecular weight</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Organic acid</subject><subject>Oxidation-Reduction</subject><subject>Plant Extracts - chemistry</subject><subject>Plant Extracts - isolation & purification</subject><subject>Plant Extracts - pharmacology</subject><subject>Poaceae - chemistry</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1v1DAQhi1ERZfCXyi-IHHJ1h-JPzhRVXxJrXooPVuOPV68SuJiJ0v77_Fqt4gb0lhzeWbe8YPQOSVrSqi42K5DSt79hHHNCGVrwmvJF2hFleSNJJK9RCvCiWoUbcUpel3KlhBSWfUKnbKOkE53aoXyTXQ5_bY7aGwpsczgccobO0WHrYsew-OcrZtjmnAKeIibKU445DTi3o59Sh_x3ZwXNy8ZsJ18fZV9jL52vJ_bxfkJx2kHZY4bu9_zBp0EOxR4e-xn6P7L5x9X35rr26_fry6vG9cqNTd9Sx3rhNI911a1zrUBmLCs09YppQQwzbUWvn6bgQdgigQpoZdeytD7jp-hD4e9Dzn9Wmq-GWNxMAx2grQUQ7u25YxrxisqDmh1UUqGYB5yHG1-MpSYvW-zNc--zd63IbyWrIPnx4ylH8H_HXsWXIH3R8AWZ4eQ7eRi-YfTTFHWVu7dgQs2GbvJlbm_q0ktqelCC1GJTwcCqrNdhGyKizA58DGDm41P8X_X_gEfl61W</recordid><startdate>20121001</startdate><enddate>20121001</enddate><creator>Li, Ming-Fei</creator><creator>Sun, Shao-Ni</creator><creator>Xu, Feng</creator><creator>Sun, Run-Cang</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20121001</creationdate><title>Microwave-assisted organic acid extraction of lignin from bamboo: Structure and antioxidant activity investigation</title><author>Li, Ming-Fei ; Sun, Shao-Ni ; Xu, Feng ; Sun, Run-Cang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c488t-b41c25689b39a84cc4fe26a259ac8886e293996d0372edee280f77eb7d77fbd53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>acetic acid</topic><topic>Acetic Acid - chemistry</topic><topic>Antioxidant activity</topic><topic>Antioxidants - chemistry</topic><topic>Antioxidants - isolation & purification</topic><topic>Antioxidants - pharmacology</topic><topic>aqueous solutions</topic><topic>Bamboo</topic><topic>bamboos</topic><topic>Biological and medical sciences</topic><topic>butylated hydroxyanisole</topic><topic>butylated hydroxytoluene</topic><topic>carbohydrate content</topic><topic>Chemical Fractionation - methods</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food industry</topic><topic>Formates - chemistry</topic><topic>formic acid</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>HSQC</topic><topic>Lignin</topic><topic>Lignin - chemistry</topic><topic>Lignin - isolation & purification</topic><topic>Lignin - pharmacology</topic><topic>Magnetic Resonance Spectroscopy</topic><topic>Microwave-assisted extraction</topic><topic>Microwaves</topic><topic>Molecular Structure</topic><topic>molecular weight</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Organic acid</topic><topic>Oxidation-Reduction</topic><topic>Plant Extracts - chemistry</topic><topic>Plant Extracts - isolation & purification</topic><topic>Plant Extracts - pharmacology</topic><topic>Poaceae - chemistry</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Ming-Fei</creatorcontrib><creatorcontrib>Sun, Shao-Ni</creatorcontrib><creatorcontrib>Xu, Feng</creatorcontrib><creatorcontrib>Sun, Run-Cang</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Ming-Fei</au><au>Sun, Shao-Ni</au><au>Xu, Feng</au><au>Sun, Run-Cang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microwave-assisted organic acid extraction of lignin from bamboo: Structure and antioxidant activity investigation</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2012-10-01</date><risdate>2012</risdate><volume>134</volume><issue>3</issue><spage>1392</spage><epage>1398</epage><pages>1392-1398</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► Bamboo lignin was extracted by microwave heating assisted by organic acids. ► Increasing extraction severity resulted in increased phenolic hydroxyl content. ► The extracted lignin had antioxidant activity higher than BHT. ► Extraction at 109°C for 60min resulted in a lignin yield of 17.98%.
Microwave-assisted extraction in organic acid aqueous solution (formic acid/acetic acid/water, 3/5/2, v/v/v) was applied to isolate lignin from bamboo. Additionally, the structural features of the extracted lignins were thoroughly investigated in terms of C9 formula, molecular weight distribution, FT-IR, 1H NMR and HSQC spectroscopy. It was found that with an increase in the severity of microwave-assisted extraction, there was an increase of phenolic hydroxyl content in the lignin. In addition, an increase of the severity resulted in a decrease of the bound carbohydrate content as well as molecular weight of the lignin. Antioxidant activity investigation indicated that the radical scavenging index of the extracted lignins (0.35–1.15) was higher than that of BHT (0.29) but lower than that of BHA (3.85). The results suggested that microwave-assisted organic acid extraction provides a promising way to prepare lignin from bamboo with good antioxidant activity for potential application in the food industry.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>25005958</pmid><doi>10.1016/j.foodchem.2012.03.037</doi><tpages>7</tpages></addata></record> |
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| subjects | acetic acid Acetic Acid - chemistry Antioxidant activity Antioxidants - chemistry Antioxidants - isolation & purification Antioxidants - pharmacology aqueous solutions Bamboo bamboos Biological and medical sciences butylated hydroxyanisole butylated hydroxytoluene carbohydrate content Chemical Fractionation - methods Food engineering Food industries food industry Formates - chemistry formic acid Fundamental and applied biological sciences. Psychology General aspects HSQC Lignin Lignin - chemistry Lignin - isolation & purification Lignin - pharmacology Magnetic Resonance Spectroscopy Microwave-assisted extraction Microwaves Molecular Structure molecular weight nuclear magnetic resonance spectroscopy Organic acid Oxidation-Reduction Plant Extracts - chemistry Plant Extracts - isolation & purification Plant Extracts - pharmacology Poaceae - chemistry Spectroscopy, Fourier Transform Infrared |
| title | Microwave-assisted organic acid extraction of lignin from bamboo: Structure and antioxidant activity investigation |
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