A green approach for the extraction and characterization of oridonin and ursolic and oleanolic acids from Rabdosia rubescens and its kinetic behavior

doi:10.1016/j.foodchem.2020.126582

CNU IR > College of Sustainable Environment and Recreation > Dept. of Applied Geoinformatics > Periodical Articles > Item 310902800/34056

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/34056

Title:	A green approach for the extraction and characterization of oridonin and ursolic and oleanolic acids from Rabdosia rubescens and its kinetic behavior
Authors:	Yang, Yu-Chiao Wang, Chia-Sui Wei, Ming-Chi
Contributors:	Kaohsiung Med Univ, Dept & Grad Inst Pharmacol Kaohsiung Med Univ Hosp, Dept Med Res Chia Nan Univ Pharm & Sci, Dept Appl Geoinformat
Keywords:	Rabdosia rubescens Oridonin Ursolic acid Oleanolic acid Second-order rate model Diffusion model Ultrasound-assisted supercritical CO2 extraction Thermodynamic parameters
Date:	2020
Issue Date:	2022-11-18 11:22:02 (UTC+8)
Publisher:	Elsevier Sci Ltd
Abstract:	An ultrasound-assisted supercritical carbon dioxide (USC-CO2) procedure was developed for the extraction of ursolic acid, oleanolic acid and oridonin from Rabdosia rubescens, with yields that were 9.84-10.46 and 15.43-21.10% higher than those of the conventional SC-CO2 and heat-reflux extractions, respectively. USC-CO2 uses a shorter extraction time (1.83-2.09 times) and less organic solvent (3.39-173.25 times) to operate at a lower extraction temperature (5-16 degrees C). The dominant component in the extract was oridonin, which may indicate that the kinetic behavior in the extraction system is predominated by that of oridonin. Furthermore, the USC-CO2 and conventional SC-CO2 dynamic extraction kinetics of oridonin from R. rubescens were well described by the second-order rate and Fick's second law models. The extraction rate constant, energy of activation for diffusion, Biot number and thermodynamic parameters were deduced from the data obtained. These results provide valuable insights into the USC-CO2 and conventional SC-CO2 procedures.
Relation:	Food Chemistry, v.319, pp.10
Appears in Collections:	[Dept. of Applied Geoinformatics] Periodical Articles

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