Decoction, hydromethanolic (methanol:water, 80:20, v/v), hydroethanolic (ethanol: water, 80:20, v/v), and ethanolic extracts from both apple pomace samples were prepared, and the extracts were used for determination of phenolic compounds and biological activities. Briefly, for decoction extracts, each sample (~1 g) was kept (5 min) in ebullition in 100 mL of distilled water and filtered through Whatman filter paper No 4. The obtained decoctions were freeze-dried (FreeZone 4.5, Labconco, Kansas City, MO, USA) [19 (link)]. The remaining extracts were prepared by macerating the dry material with each corresponding solvent [20 (link)]. Briefly, ~1 g of each sample was extracted (1 h, 25 ℃, 150 rpm) twice with 30 mL of each solvent and filtered through Whatman No. 4 paper. The alcohol solvents were removed using a rotary evaporator (Büchi R-210, Flawil, Switzerland); the remaining water was lyophilized (FreeZone 4.5 model 7750031, Labconco, Kansas City, MO, USA).
Freezone 4.5 model 7750031
Manufactured by Labconco
Sourced in United States
The FreeZone 4.5 model 7750031 is a freeze dryer designed for lyophilization applications. It features a 4.5-liter chamber and a -50°C refrigeration system. The product provides controlled temperature and pressure to facilitate the freeze-drying process.
Automatically generated - may contain errors
Lab products found in correlation
No 4 paper, by Cytiva (3 mentions)
Ethanol, by Merck Group (2 mentions)
R 210, by Büchi (2 mentions)
No 4 filter paper, by Cytiva (2 mentions)
Whatman no 4 filter paper, by Cytiva (1 mentions)
Whatman no 4 paper, by Cytiva (1 mentions)
Freezone 4, by Labconco (1 mentions)
R 210, by Labconco (1 mentions)
No 1 filter paper, by Cytiva (1 mentions)
Rotary evaporator model hei vap, by Heidolph (1 mentions)
25 protocols using freezone 4.5 model 7750031
1
Extraction and Characterization of Apple Pomace Metabolites
2
Hydroethanolic Extraction for Phenolic Analysis
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Hydroethanolic extractions were performed by maceration of the dry material for the analysis of the phenolic composition and bioactive properties, as previously described by Barros et al. [68 (link)]. Briefly, 1.5 g of sample was subjected to an extraction of 1 h (25 °C at 150 rpm) twice with 40 mL of ethanol (Sigma-Aldrich, St. Louis, MO, USA)/water (80:20; v/v) and, then, filtered through Whatman No. 4 paper. The ethanol of the combined extracts was removed using a rotary evaporator (Büchi R-210, Flawil, Switzerland) and the extract was frozen and lyophilized (FreeZone 4.5 model 7750031, Labconco, Kansas City, MO, USA) for further analysis.
3
In vitro culture of Pleurotus spp.
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The in vitro culture of Pleurotus spp. was performed in the following solid media: (1) Potato-dextrose-agar-PDA, used as control (S1), and (2) PDA enriched with 0.5% of wheat straw (S2). Each medium in flasks was autoclaved at 121 °C for 20 min and subsequently dispensed into 15 100 mm Petri dishes. The mycelium discs (1 cm diameter) of each Pleurotus mushroom were placed in Petri dishes containing each culture medium (20 mL) under aseptic condition and incubated at 25 °C in the darkness. After 15 days of growth (when mycelium reached maximum radial growth in the PDA medium) the mycelium was recovered from the medium. All samples, realized in duplicate, were lyophilized (FreeZone 4.5 model 7750031, Labconco, Kansas, MO, USA), quantified, and reduced to a fine-dried powder (Supplementary Material: Tables S1 and S2 ). Preparation of mycelia extract: the lyophilized mycelia were extracted for 30 min with distilled and deionized water under ultrasonic agitation.
4
Bee Bread Extraction and Characterization
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The samples of BB were collected in 2012 from Apis mellifera iberiensis hives located in different apiaries near Bragança, in the northeast region of Portugal; specifically located in Bragança (BB1), Montesinho (BB2), Rio de Onor (BB3), Vinhais (BB4), and Castrelos (BB5). For extraction, the frames next to the bee brood were removed from the hives, freeze and the wax crushed mechanically to collect the bee bread. An additional commercial sample (BBC), collected from Apis dorsata on the Himalayan region, was courtesy of Bee Healthy Farms (Springfield, MO, USA).
Once extracted, the samples were lyophilized (FreeZone 4.5 model 7750031, Labconco, Kansas City, MO, USA), reduced to a fine dried powder (20 mesh), mixed to obtain homogenous samples and stored in a desiccator, protected from light, until further analysis.
Once extracted, the samples were lyophilized (FreeZone 4.5 model 7750031, Labconco, Kansas City, MO, USA), reduced to a fine dried powder (20 mesh), mixed to obtain homogenous samples and stored in a desiccator, protected from light, until further analysis.
5
Aqueous Enzymatic Extraction of Glutinous Rice Husk
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Glutinous rice husk from rice milling was obtained from Chiang Mai Phon Suriya Rice Mill, Co., Ltd., Chiang Mai, Thailand. The plant sample was identified and authenticated as O. sativa L. var. Niaw San-Pah-Tawng, of which the voucher specimen was kept under number 0023305 at the herbarium, Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University.
The glutinous rice husk was ground into powder and extracted by aqueous enzymatic extraction using 0.5% v/v cellulase enzyme aqueous solution adjusted to pH 6.5 at a temperature of 50 °C for 24 h following the method of Jiamphun and Chaiyana (2022) [8 (link)]. After removing the glutinous rice husk residues by vacuum filtration through Whatman No. 1 filter paper using a Buchner funnel, the extracting liquid was removed by a freeze-dryer (FreeZone 4.5 model 7750031, Labconco, Kansas, MO, USA). The glutinous rice husk extract (CE0.5), with a yield of 1.9 ± 0.1% w/w [8 (link)], was kept in a well-closed container until the further experiments.
The glutinous rice husk was ground into powder and extracted by aqueous enzymatic extraction using 0.5% v/v cellulase enzyme aqueous solution adjusted to pH 6.5 at a temperature of 50 °C for 24 h following the method of Jiamphun and Chaiyana (2022) [8 (link)]. After removing the glutinous rice husk residues by vacuum filtration through Whatman No. 1 filter paper using a Buchner funnel, the extracting liquid was removed by a freeze-dryer (FreeZone 4.5 model 7750031, Labconco, Kansas, MO, USA). The glutinous rice husk extract (CE0.5), with a yield of 1.9 ± 0.1% w/w [8 (link)], was kept in a well-closed container until the further experiments.
6
Hydroalcoholic Extraction of Bioactive Compounds
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Hydroalcoholic extraction (ethanol/water, 80:20 v/v) was made by stirring the dry samples for the investigation of the phenolic profile and other bioactive compounds; concisely, 1 g of the sample was extracted twice (1 h, 25 °C, 150 rpm in each step) through a 1:30 solid-to-liquid ratio and then filtered (Whatman No. 4 paper). Subsequently, the ethanolic fraction was evaporated employing a rotary evaporator (Büchi R-210, Flawil, Switzerland), and samples were ice-covered and freeze-dried (FreeZone 4.5 model 7750031, Labconco, Kansas City, MO, USA) for the subsequent evaluation [40 (link)].
7
Extraction of Plant Compounds
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Plant extracts were prepared according to the methodology previously described by Bessada, Barreira, Barros, Ferreira, and Oliveira (2016) with some modifications. In brief, each sample (1 g) was extracted twice by stirring (25 °C at 150 rpm) with 30 mL of methanol/ water (80:20, v/v) for 1 h, subsequently filtered through a Whatman No. 4 paper. After filtration, methanol was removed using a rotary evaporator (Büchi R-210, Flawil, Switzerland) and samples were frozen and lyophilized (FreeZone 4.5 model 7750031, Labconco, Kansas City, MO, USA).
8
Quinoa Seed Preparation Protocol
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Samples of Chenopodium quinoa Willd. (BRS Piabiru genotype) were provided by the company Harmony Bioseeds, in partner-ship with EMBRAPA (Fig. 1). The quinoa plant was grown in the city of Chapada Gaúcha, Minas Gerais state, Brazil. Fresh seed samples were freeze dried (-49 °C, 0.08 bar, for 48 h, FreeZone 4.5 model 7750031, Labconco, Kansas, USA) and ground into a fine powder (20 mesh). The resulting powders were thoroughly mixed to obtain homogenized samples before analysis.
9
Potato Genotype Powder Preparation
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Tubers of fifty potato genotypes were purchased from the Leibniz Institute of Plant Genetics and Crop Plant Research (IPK) (Table 1). The genotypes were selected based on the tuber flesh and/or peel colour aiming to evaluate tubers with red and purple colours. Potato powders were prepared from the fresh tubers (5 tubers per genotype) by handpeeling followed by freeze-drying (-49 • C, 0.08 bar, during 48 h, Free-Zone 4.5 model 7750031, Labconco, Kansas, USA). The lyophilised samples were finally grinded into a fine powder (20 mesh) and mixed to obtain homogenized samples before analysis.
10
Potato Tuber Extraction Protocol
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Washed potato tubers were manually peeled and immediately immersed in an aqueous citric acid solution (0.5 mol/L) to prevent browning (1 g fresh tuber/2 mL citric acid solution). After the immersion in the citric acid solution, the whole peeled tubers were gently blended (commercial juice blender, Breville Blend Active model VBL134) and filtered twice (Whatman No. 4 paper). The obtained acidified aqueous extracts (pH ~ 3) were freeze-dried (-49 • C, 0.08 bar, during 48 h, FreeZone 4.5 model 7750031, Labconco, Kansas, USA). All seven resulting extracts presented a yield of approximately 5% (mass of freeze-dried extract/mass of whole fresh potato). All steps in the extraction process were carried out in food grade facilities.
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