Fruit extract content

Silver nanoparticles using black elderberry fruit extracts were synthesized and their antiinflammatory effects were evaluate [51]. The anthocyanins from elderberries were extracted with a solvent mixture (acetone-water 4 1) at room temeperature. In order to obtain a silver nanomaterial a silver salt solution was mixed and boiled with 16.6 mL fruit extract (total anthocyanin content 24 x 10-3mM). The synthesized nanoparticles presented a promising anti-inflammatory effeet, investigated both in vitro and in vivo. In vitro, the anti-inflammatory effect was demonstrated by the decrease of cytokines production and by maintaining their low level after UVB irradiation. In vivo, the pre-administration of silver nanoparticles decreased the level of cytokines in the paw tissues and also presented long-term protective effect. The local treatment of psoriasis vulgaris skin lesions confirmed the good anti-inflammatory effect of silver nanoparticles, which proved to be even better than that of hydrocortisone. 

Tannins are polyhydroxyphenols. They are soluble in water, aleohols and aeetone and ean eoagulate proteins. They are yielded by extraetion from wood substanee, bark, leaves and fruits. Other components of the extraction solutions are sugars, pectins and other polymeric carbohydrates, amino acids and other substances. The content of non-tannins can reduce wood failure and water resistance of glued bonds. The polymeric carbohydrates especially increase the viscosity of the extracts. 

In conclusion, the technology of total liquefaction of apple allows to work with a continuous process with less labour and faster than with a classical one, to get a high and constant yield during the whole processing season at a very high level (93- 95%), to get a pulp with a low content of solids (about 20% in volume) which can be centrifuged instead of pressed (lower investment in equipment), to decrease the quantity of waste pomace, to decrease the production costs. Liquefaction technology allows to process different fruits with the same process, at last to liquefy fruits for which no equipment had been developed to extract the juice or for which the use of pectinases did not allow to get juice such as tropical fruits. 

El Extraction and subsequent Uquid/liquid partition Plant material and foodstuffs with a water content exceeding 70g/100g and a fat content below 2.5 g/100 g Fruit, vegetables, juices... 

This chapter reviews recent findings about the health benefits of phytochemicals present in fruits, vegetables, nuts, seeds, and herbs, including phenolics, carotenoids, sterols, and alkaloids. These phytochemicals are extracted using emerging technologies such as supercritical carbon dioxide (SC-CO2) extraction, PEF, MWE, HPP, UE, and OH. The impact of important parameters related to sample preparation (particle size and moisture content) and extraction process (temperature, pressure, solvent flow rate, extraction time, and the use of a cosolvent) on the efficiency of extraction and on the characteristics of the extracted products is evaluated based on an extensive review of recent literature. The future of extraction of phytochemicals is certainly bright with the... 

In the purification of pectinesterase from the fruits of Citrus nat-sudaidai,61 fractional salting-out with ammonium sulfate was followed by chromatography on a column of DEAE-cellulose and by separation of the active fraction on Sephadex G-100. A preparation (purified solution) having a specific activity 460-fold greater than that of the original extract was obtained. Its homogeneity was checked by disc electrophoresis, and its amino acid content was determined and fundamental, kinetic data were obtained. 

---