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Optimisation of microwave-assisted extraction and functional elucidation of bioactive compounds from Cola nitida pod

Olalere OA, Gan CY, Akintomiwa OE, Adeyi O, Adeyi A

Phytochem Anal, 2021 Sep;32(5):850-858.
PMID: 33583076 DOI: 10.1002/pca.3030

INTRODUCTION: The quality characteristics and stability of phenolic by-products from Cola nitida wastes are critical factors for drug formulation and food nutraceutical applications.
OBJECTIVES: In this study, the effect of electromagnetic-based microwave-reflux extraction on the total phenolic content, antioxidant capacity, morphological characteristics, physisorption and chromatographic phenolic profiles were successfully investigated. These physicochemical analyses are often employed in the standardisation of dried herbal and food nutraceutical products.
MATERIAL AND METHODS: In this study, the electromagnetic-based extraction process was optimised using the Box-Behnken design. The oleoresin bio-products were subsequently characterised to determine the total phenolic content, morphological and microstructural degradation. These analyses were conducted to elucidate the effect of the microwave heating on the C. nitida pod powder.
RESULTS: From the predicted response, the optimal percentage yield was achieved at 26.20% under 5.39 min of irradiation time, 440 W microwave power and oven temperature of 55°C. Moreover, the rapid estimation of the phenolic content and antioxidant capacity were recorded at 124.84 ± 0.064 mg gallic acid equivalent (GAE)/g dry weight (d.w.) and 6.93 ± 0.34 μg/mL, respectively. The physicochemical characterisation results from the Fourier-transform infrared spectroscopy, field emission scanning electron microscopy and physisorption analyses showed remarkable changes in the micro-surface area (13.66%) characteristics.
CONCLUSION: The recorded optimal conditions established a basis for future scale-up of microwave extraction parameters with a potential for maximum yield. The physiochemical characterisation revealed the functional characteristics of C. nitida and their tolerance to microwave heating.

Matched MeSH terms: Cola*
Discovery of the tick Argas bouetic Roubaud and Colas-Belcour (Acarina:Argasidae) in Malaya

NADCHATRAM M

J Parasitol, 1963 Apr;49:350.
PMID: 13937039
Matched MeSH terms: Cola*
Fulltext Effect of different beverages on the physical properties of sonicfill dental composite

KV, Lee, A, Philip, Yahya NA

Ann Dent, 2015;22(1):30-37.
MyJurnal

To evaluate the effect of several beverages on the physical properties of SonicFill (Kerr Corp.,
USA), a new bulk-fill dental composite, over a period of time. Methods: A total of 28 discs (10 mm x 2
mm) were prepared and randomly assigned into 4 groups (n=7) according to the beverages they would
be immersed in. The beverages chosen were Coca-Cola©, Nescafe© coffee, Lipton tea© and distilled
water (control). Surface roughness, microhardness and colour stability were evaluated using 3D optical
surface texture analyser, Vickers microhardness tester and spectrophotometer respectively. Readings
were recorded at the time intervals of 24 hours, 1 week and 1 moth after immersion. The data obtained
were analysed using one-way ANOVA, repeated measures ANOVA and MANOVA. Results: There were
significant differences in surface roughness for only two pairs of groups (distilled water and Coca-Cola,
distilled water and coffee). However, there was no significant difference between the groups within the
chosen time. Statistical analysis showed significant difference in microhardness between time only for
Coca-Cola, with significant differences between 24 hours and 1 week; and 24 hours and 1 month. For
the colour evaluation, there was significant difference between the groups within time. Conclusions:
All the beverages chosen were able to affect the physical properties of the SonicFill. However, no
particular beverage had a higher or lower impact on the surface roughness than the other beverages.
Microhardness was affected by distilled water and Coca-Cola, in ascending order. Colour was affected
most by coffee, followed by tea and Coca-Cola.

Matched MeSH terms: Cola
Fulltext Effect of beverages and food source on wear resistance of composite resins

Seow, L.L., Chong, S.Y., Lau, M.N., Tiong, S.G., Yew, C.C.

Malaysian Dental Journal, 2008;29(1):34-39.
MyJurnal

Certain beverages e.g. coffee, tea, soft drinks, fruit juices, alcoholic beverages, may affect the physical properties of composite resins. Objectives: The objectives of this study were to: (1) evaluate the effect of different beverages and chilli sauce on the wear resistance of composite resins, (2) evaluate effect of the duration of immersion in the beverages and chilli sauce on the wear resistance of composite resins.

Materials and methods: Disc specimens were fabricated using two different types of composite resins: (i) Filtek Z350 (3M ESPE, USA, nano-filled composite, 40 specimens) and (ii) Solare P (GC Dental Products Corp, Japan, microhybrid composite, 40 specimens). After polymerization, all the specimens were polished using Enhance Polishing System (Dentsply International Inc.,USA). The specimens were air-dried before weighing using Sartorius BP 221S weighing balance (Sartorius AG, Goettingen, Germany). Ten specimens from each type of composite were immersed in distilled water (control group), Coca cola®, orange juice (Peel Fresh®) and chilli sauce (Maggi®) respectively. The duration of immersion was 6 hours and 1 week. A reciprocal compression-sliding system was used to evaluate the wear resistance of the specimens. The specimens were moved back and forth with a loaded counter-body (235g) against sand paper (P1000, 3M ESPE, USA) in running water. The weight of the specimens were measured after 6 hours of immersion and 20,000 wear cycles and also at 1 week of immersion with further 20,000 wear cycles. The wear resistances were tabulated as percentage of weight loss from the specimens. Results were statistically analyzed using one way ANOVA and post-hoc Tukey’s test (p= 0.05).
Results: The results showed that Solare P has significantly lower wear resistance compared to Filtek Z350. There was no significant difference in wear resistance for Filtek Z350 when immersed in chili sauce, Coca-cola® and orange juice in comparison with control group for 6 hours and 1 week. Similar findings were observed for Solare P.

Conclusion: Within the limitations of this study, it was concluded that Solare P has poorer wear resistance than Filtek Z350. The soaking medium investigated and duration of immersion have no influence on the wear resistance of Solare P and Filtek Z350.

Matched MeSH terms: Cola