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Featured researches published by Chun Yi.


Food Chemistry | 2008

Optimisation of supercritical fluid extraction of flavonoids from Pueraria lobata

Lingzhao Wang; Bao Yang; Xiuqiao Du; Chun Yi

Supercritical carbon dioxide extraction was employed to extract flavonoids from Pueraria lobata. The optimal conditions for flavonoid extraction were determined by response surface methodology. Box-Behnken design was applied to evaluate the effects of three independent variables (pressure, temperature and co-solvent amount) on the flavonoid yield of P. lobata. Correlation analysis of the mathematical-regression model indicated that a quadratic polynomial model could be employed to optimise the supercritical carbon dioxide extraction of flavonoids. From response surface plots, pressure, temperature and co-solvent amount exhibited independent and interactive effects on the extraction of flavonoids. The optimal conditions to obtain the highest flavonoid yield of P. lobata were a pressure of 20.04MPa, a temperature of 50.24°C and a co-solvent amount of 181.24ml. Under these optimal conditions, the experimental values agreed with the predicted values, using analysis of variance, indicating a high goodness of fit of the model used and the success of response surface methodology for optimising supercritical carbon dioxide extraction of flavonoids from P. lobata.


BioMed Research International | 2009

Antioxidant and Anticancer Activities of Wampee (Clausena lansium (Lour.) Skeels) Peel

K. Nagendra Prasad; Jing Hao; Chun Yi; Dandan Zhang; Shengxiang Qiu; Yueming Jiang; Mingwei Zhang; Feng Chen

Antioxidant activities of wampee peel extracts using five different solvents (ethanol, hexane, ethyl acetate, butanol and water) were determined by using in-vitro antioxidant models including total antioxidant capability, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, reducing power, and superoxide scavenging activity. Ethyl acetate fraction (EAF) exhibited the highest antioxidant activity compared to other fractions, even higher than synthetic antioxidant butylated hydroxyl toluene (BHT). In addition, the EAF exhibited strong anticancer activities against human gastric carcinoma (SGC-7901), human hepatocellular liver carcinoma (HepG-2) and human lung adenocarcinoma (A-549) cancer cell lines, higher than cisplatin, a conventional anticancer drug. The total phenolic content of wampee fraction was positively correlated with the antioxidant activity. This is the first report on the antioxidant and anticancer activities of the wampee peel extract. Thus, wampee peel can be used potentially as a readily accessible source of natural antioxidants and a possible pharmaceutical supplement.


Innovative Food Science and Emerging Technologies | 2009

Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp

K. Nagendra Prasad; En Yang; Chun Yi; Mouming Zhao; Yueming Jiang


Food Chemistry | 2009

Effects of supercritical fluid extraction parameters on lycopene yield and antioxidant activity

Chun Yi; John Shi; Sophia Jun Xue; Yueming Jiang; Dong Li


Journal of Food Engineering | 2009

Effects of modifiers on the profile of lycopene extracted from tomato skins by supercritical CO2.

John Shi; Chun Yi; Sophia Jun Xue; Yueming Jiang; Ying Ma; Dong Li


Journal of Phytopathology | 2008

ATP-induced changes in energy status and membrane integrity of harvested litchi fruit and its relation to pathogen resistance

Chun Yi; Hongxia Qu; Yueming Jiang; John Shi; Xuewu Duan; D. C. Joyce; Yaping Li


Food Chemistry | 2010

ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process.

Chun Yi; Yueming Jiang; John Shi; Hongxia Qu; Sophia Jun Xue; Xuewu Duan; Jingyu Shi; Nagendra K. Prasad


Food Chemistry | 2009

Fatty acid composition and phenolic antioxidants of winemaking pomace powder

Chun Yi; John Shi; John K. G. Kramer; Sophia Jun Xue; Yueming Jiang; Mingwei Zhang; Ying Ma; Joseph Pohorly


Lwt - Food Science and Technology | 2010

Effects of supercritical CO2 fluid parameters on chemical composition and yield of carotenoids extracted from pumpkin

John Shi; Chun Yi; Xingqian Ye; Sophia Jun Xue; Yueming Jiang; Ying Ma; Donghong Liu


Food Chemistry | 2010

Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit.

Jian Sun; Yueming Jiang; John Shi; Xiaoyi Wei; Sophia Jun Xue; Jinyu Shi; Chun Yi

Collaboration


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Yueming Jiang

Chinese Academy of Sciences

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John Shi

Agriculture and Agri-Food Canada

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Hongxia Qu

Chinese Academy of Sciences

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Sophia Jun Xue

Agriculture and Agri-Food Canada

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Jian Sun

Chinese Academy of Sciences

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Xuewu Duan

Chinese Academy of Sciences

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Bao Yang

Chinese Academy of Sciences

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Dong Li

China Agricultural University

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En Yang

Chinese Academy of Sciences

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