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LAPSE:2020.0841

Preliminary Testing of Ultrasound/Microwave-Assisted Extraction (U/M-AE) for the Isolation of Geraniin from Nephelium lappaceum L. (Mexican Variety) Peel

Cristian Hernández-Hernández, Cristóbal Noé Aguilar, Adriana Carolina Flores-Gallegos, Leonardo Sepúlveda, Raúl Rodríguez-Herrera, Jesús Morlett-Chávez, Mayela Govea-Salas, Juan Ascacio-Valdés

July 17, 2020

Abstract
The rambutan peel (RP) is a relevant source of bioactive molecules, which could be used for application in cosmetics, food, and pharmaceutical areas. Total soluble polyphenol content was extracted from Mexican variety rambutan peels using an emergent ultrasound/microwave-assisted extraction (U/M-AE) technology. Five extractions were performed using different mass/volume and ethanol/water ratios; 1:16-0; 1:16-70; 1:8-0; 1:8-70; 1:12-30. Condition 1:16-0 was defined as the best extraction condition with 0% ethanol percentage (only water). The content of total soluble polyphenols was 307.57 mg/g. The total bound polyphenol content was 26.53 mg/g. Besides, two separation processes were made with the soluble fraction; the first one was performed using Amberlite XAD-16 (Sigma-Aldrich, Saint Louis, MO, USA), and seven polyphenolic compounds were obtained. The second one was performed using a preparative HPLC (Varian, Palo Alto, CA, USA) equipment obtained fraction where three compounds were obtained: geraniin (main compound), ellagic acid, and ellagic acid pentoside. The major compound isolated in the two separations was geraniin, according to HPLC/ESI/MS (High Performance Liquid Chromatography/ElectroSpray Ionization/Mass) analysis.

Record ID

LAPSE:2020.0841

Keywords

ellagitannins, geraniin, Nephelium lappaceum L., separation, U/A-AE

Subject

Food & Agricultural Processes

Suggested Citation

Hernández-Hernández C, Aguilar CN, Flores-Gallegos AC, Sepúlveda L, Rodríguez-Herrera R, Morlett-Chávez J, Govea-Salas M, Ascacio-Valdés J. Preliminary Testing of Ultrasound/Microwave-Assisted Extraction (U/M-AE) for the Isolation of Geraniin from Nephelium lappaceum L. (Mexican Variety) Peel. (2020). LAPSE:2020.0841

Author Affiliations

Hernández-Hernández C: Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Mexico
Aguilar CN: Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Mexico [ORCID]
Flores-Gallegos AC: Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Mexico [ORCID]
Sepúlveda L: Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Mexico [ORCID]
Rodríguez-Herrera R: Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Mexico [ORCID]
Morlett-Chávez J: Laboratory of Molecular Biology, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Mexico
Govea-Salas M: Laboratory of Nanobiosciences, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Mexico
Ascacio-Valdés J: Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Mexico [ORCID]

Journal Name

Processes

Volume

Issue

Article Number

E572

Year

2020

Publication Date

2020-05-12

DOI:

https://doi.org/10.3390/pr8050572