Extraction of Cynaroside from Honeysuckle by Nonionic Surfactant-Mediated Aqueous Extraction with Cloud Point Enrichment and Purification by Metal Complexation
{"title":"Extraction of Cynaroside from Honeysuckle by Nonionic Surfactant-Mediated Aqueous Extraction with Cloud Point Enrichment and Purification by Metal Complexation","authors":"Wen Zhu, Hongxia Wang, Cuiman Tang, Bin Wang, Jialin Liu, Yuangang Zu, QiongBo Wang, Xiuhua Zhao","doi":"10.1007/s11947-024-03516-8","DOIUrl":null,"url":null,"abstract":"<p>Honeysuckle is rich in cynaroside (Cy), but its extraction and purification are difficult due to its poor solubility in water. Therefore, nonionic surfactants were used to extract Cy from honeysuckle plants, enabling the formation of micelles that solubilized Cy in aqueous solution. The effects of temperature, extraction time, surfactant concentration, and the solid–liquid ratio on the extraction rate of Cy were investigated to determine the optimal extraction conditions. The cloud point effect of the optimal nonionic surfactant was exploited to separate the extracting solution into two distinct phases, which resulted in the concentration of Cy into the up phase. The phase containing the extracted Cy was then purified by metal complexation after phase separation using CaCl<sub>2</sub> followed by EDTA, resulting in a purity of Cy of 93.7%. Surfactants have high biological safety, making the extraction process safer and more environmentally friendly. As a result, the process developed in this study enabled the efficient and environmentally friendly extraction of Cy from plants, which has potential value in the production of various medicines and health products containing natural botanicals, such as Cy.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"39 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03516-8","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Honeysuckle is rich in cynaroside (Cy), but its extraction and purification are difficult due to its poor solubility in water. Therefore, nonionic surfactants were used to extract Cy from honeysuckle plants, enabling the formation of micelles that solubilized Cy in aqueous solution. The effects of temperature, extraction time, surfactant concentration, and the solid–liquid ratio on the extraction rate of Cy were investigated to determine the optimal extraction conditions. The cloud point effect of the optimal nonionic surfactant was exploited to separate the extracting solution into two distinct phases, which resulted in the concentration of Cy into the up phase. The phase containing the extracted Cy was then purified by metal complexation after phase separation using CaCl2 followed by EDTA, resulting in a purity of Cy of 93.7%. Surfactants have high biological safety, making the extraction process safer and more environmentally friendly. As a result, the process developed in this study enabled the efficient and environmentally friendly extraction of Cy from plants, which has potential value in the production of various medicines and health products containing natural botanicals, such as Cy.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.