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Messadi N, Mechmeche M, Setti K, Tizemmour Z, Hamdi M, Kachouri F. Optimization of Extraction Parameters and Characterization of Tunisian Date Extract: A Scientific Approach Toward Their Utilization. SUGAR TECH : AN INTERNATIONAL JOURNAL OF SUGAR CROPS & RELATED INDUSTRIES 2022; 25:460-472. [PMID: 36530180 PMCID: PMC9734394 DOI: 10.1007/s12355-022-01223-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 11/05/2022] [Indexed: 06/17/2023]
Abstract
UNLABELLED The response surface methodology (RSM) was used in order to select the extraction conditions of extract from Kentichi date powder; a by-product of the date-processing process. Powder/solvent ratio, extraction temperature, and extraction time all had an impact on sugar yield, and these model factors have quadratic effects influencing sugar yield. Optimal extraction was obtained with 300 g/L powder/solvent ratio, 32.7 °C extraction temperature, and 2.1 h extraction time. Under these conditions, Kentichi date powder's (KDP) sugar yield was 77.1%, which was close to the predicted value of the model (80.50%). The results of Kentichi date powder extract (KDPE) showed that the total sugar content is 160.09 g/L. However, the protein content is 10.31 g/L with a majority of the essential amino acids (essentially glutamic acid (28.39 mg/L) and aspartic acid (9.65 mg/L)). The determination of antioxidant activity of KDPE showed a high activity (DPPH IC50 = 4.8 mg/mL, ABTS IC50 = 3 mg/mL, FRAP = 4.70 μmol AAE/mL and, TAA = 18.04 μmol Fe(II)/mL). The results show also that the freeze-drying technique has a lot of potential for producing powder from KDPE with many desirable properties. The findings indicate that KDPE with a high nutritional value could be used as a component for the formulation of functional foods. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s12355-022-01223-2.
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Affiliation(s)
- Nesrine Messadi
- Laboratory of Innovation and Valorization for Sustainable Food Industry, Superior School of Food Industry at Tunis (ESIAT), University of Carthage, 58, Street Alain Savary, 1003 Tunis, Tunisia
| | - Manel Mechmeche
- Laboratory of Innovation and Valorization for Sustainable Food Industry, Superior School of Food Industry at Tunis (ESIAT), University of Carthage, 58, Street Alain Savary, 1003 Tunis, Tunisia
| | - Khaoula Setti
- Laboratory of Innovation and Valorization for Sustainable Food Industry, Superior School of Food Industry at Tunis (ESIAT), University of Carthage, 58, Street Alain Savary, 1003 Tunis, Tunisia
| | - Zoulikha Tizemmour
- Laboratory of Innovation and Valorization for Sustainable Food Industry, Superior School of Food Industry at Tunis (ESIAT), University of Carthage, 58, Street Alain Savary, 1003 Tunis, Tunisia
| | - Moktar Hamdi
- Laboratory Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP, 676, 1080 Tunis, Tunisia
| | - Faten Kachouri
- Laboratory of Innovation and Valorization for Sustainable Food Industry, Superior School of Food Industry at Tunis (ESIAT), University of Carthage, 58, Street Alain Savary, 1003 Tunis, Tunisia
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Multi-objective optimization of sustainable red prickly pear (Opuntia streptacantha) peel drying and biocompounds extraction using a hybrid stochastic algorithm. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Vakula A, Tepić Horecki A, Pavlić B, Jokanović M, Ognjanov V, Milović M, Teslić N, Parpinello G, Decleer M, Šumić Z. Application of different techniques on stone fruit (
Prunus
spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15158] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anita Vakula
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | | | - Branimir Pavlić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | | | - Maja Milović
- Faculty of Agriculture University of Novi Sad Novi Sad Serbia
| | - Nemanja Teslić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | | | - Marlies Decleer
- Faculty of Bioscience Engineering Laboratory of Food Microbiology and Food Preservation Ghent University Gent Belgium
- Faculty of Pharmaceutical Sciences Laboratory of Food Analysis Ghent University Gent Belgium
| | - Zdravko Šumić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
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El Mannoubi I. Effect of extraction solvent on phenolic composition, antioxidant and antibacterial activities of skin and pulp of Tunisian red and yellow–orange Opuntia Ficus Indica fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00673-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ouyang M, Cao S, Huang Y, Wang Y. Phenolics and ascorbic acid in pumpkin (Cucurbita maxima) slices: effects of hot air drying and degradation kinetics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00618-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Jamaludin R, Kim DS, Md Salleh L, Lim SB. Optimization of high hydrostatic pressure extraction of bioactive compounds from noni fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00526-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Assefa AD, Choi S, Lee JE, Sung JS, Hur OS, Ro NY, Lee HS, Jang SW, Rhee JH. Identification and quantification of selected metabolites in differently pigmented leaves of lettuce ( Lactuca sativa L.) cultivars harvested at mature and bolting stages. BMC Chem 2019; 13:56. [PMID: 31384804 PMCID: PMC6661726 DOI: 10.1186/s13065-019-0570-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Accepted: 04/05/2019] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND Identification and screening of cultivars rich in bioactive phytoconstituents can be potentially useful to make nutrient-dense dishes and in medicinal formulations. In this study, we have identified, characterized and quantified caffeoylquinic acids, dicaffeoylquinic acid, dicaffeoyltartaric acid, kaempferol conjugates, quercetin malonylglucoside, sesquiterpene lactones, and cyanidin in 22 lettuce cultivars at mature and bolting stages using UPLC-PDA-Q-TOF-HDMS, UPLC, and HPLC. RESULTS The composition and contents of the studied metabolites and antioxidant activity varied significantly and depend on leaf color, cultivar type and stage of maturity. The main phenolic acid components of lettuce were quinic and tartaric acid derivatives, whereas kaempferol derivatives were the dominant flavonoids. The sum of the content of phenolic acids ranged from 18.3 to 54.6 mg/100 g DW and 15.5 to 54.6 mg/100 g DW, whereas the sum of the contents of flavonoids ranged from 9.2 to 25.9 mg/100 g DW and 14.9 to 83.0 mg/100 g DW in mature and bolting stage cultivars, respectively. The content of cyanidin, lactucin, lactucopicrin, and ABTS radical antioxidant activity were in the range of 0.3 to 9.7 (mature stage) and 0.5 to 10.2 mg/g DW (bolting stage), 1.8 to 41.9 (mature stage) and 9.7 to 213.0 (bolting stage) µg/g DW, 9.9 to 344.8 (mature stage) and 169.2 to 3888.2 (bolting stage) µg/g DW, and 12.1 to 29.0 (mature stage) and 15.7 to 30.3 (bolting stage) mg TE/g DW, respectively. The principal component analysis (PCA) showed that the green and red pigmented lettuce cultivars were grouped to the negative and positive sides of PC1, respectively, while the green/red pigmented cultivars were distributed throughout the four quadrants of the PCA plots with no prominent grouping. The loading plot showed that phenolic acids, flavonoids, and cyanidin are the most potent contributors to the radical scavenging activity of lettuce extracts. CONCLUSIONS Lettuce at the bolting stage accumulate relatively high amount of sesquiterpene lactones (SLs), quercetin malonylglucoside (QMG), methylkaempferol glucuronide (MKGR), kaempferol malonylglucoside (KMG), and 3-O-caffeoylquinic acid (3-CQA) compared to the mature stage. Higher amount of phytoconstituents were found to be accumulated in the red pigmented lettuce leaves compared to the green lettuce leaves. In addition, the contents of most of the metabolites in lettuce seem to increase with age of the leaves. The presence of the two bitter SLs, lactucin and lactucopicrin, in significantly high amount in lettuce leaves at bolting stage could diminish consumer acceptance. However, alternatively, these leaves could be utilized by nutraceutical companies working to recover these compounds.
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Affiliation(s)
- Awraris Derbie Assefa
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, RDA, Jeonju, 54874 South Korea
| | - Susanna Choi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, RDA, Jeonju, 54874 South Korea
| | - Jae-Eun Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, RDA, Jeonju, 54874 South Korea
| | - Jung-Sook Sung
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, RDA, Jeonju, 54874 South Korea
| | - On-Sook Hur
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, RDA, Jeonju, 54874 South Korea
| | - Na-Young Ro
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, RDA, Jeonju, 54874 South Korea
| | - Ho-Sun Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, RDA, Jeonju, 54874 South Korea
| | - Suk-Woo Jang
- Vegetable Research Division, National Institute of Horticultural & Herbal Science, RDA, Wanju, 55365 South Korea
| | - Ju-Hee Rhee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, RDA, Jeonju, 54874 South Korea
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Ruiz-Domínguez MC, Espinosa C, Paredes A, Palma J, Jaime C, Vílchez C, Cerezal P. Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants. Molecules 2019; 24:molecules24224073. [PMID: 31717936 PMCID: PMC6891815 DOI: 10.3390/molecules24224073] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/04/2019] [Accepted: 11/07/2019] [Indexed: 01/12/2023] Open
Abstract
Haematococcus pluvialis is known to be a natural source of antioxidants for numerous applications. In this study, an oleoresin rich in carotenoids extracted by supercritical CO2 treatment of H. pluvialis was extensively characterized for its antioxidant capacity. Carotenoid content, fatty acid profile, total phenol content, antioxidant capacity, and viscosity of the oleoresin were determined with the aim of ascertaining the potential of the oleoresin in terms of its antioxidant content for food applications. The oleoresin contained 96.22 mg/g of total astaxanthin (which includes free astaxanthin and astaxanthin esters) and mostly included unsaturated fatty acids (~78% of total fatty acids). High total phenol content and ferric reducing antioxidant potential indicated high antioxidant capacity, but oxygen radical absorbance capacity was lower compared to the oleoresin samples obtained from other species. The oleoresin was a non-Newtonian fluid since it had shear-thinning (pseudoplastic) and shear-thickening (dilatant) flow. Therefore, the H. pluvialis oleoresin is a potential alternative in developing functional ingredients for designing healthy food products. To the best of our knowledge, this is the first study that has reported an extensive characterization of the antioxidant properties of a microalgal oleoresin obtained by means of supercritical CO2 fluid extraction.
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Affiliation(s)
- Mari Carmen Ruiz-Domínguez
- Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA, acronym in Spanish), Departamento de Ciencias de los Alimentos y Nutrición, Facultad de Ciencias de la Salud, Universidad de Antofagasta 02800, Antofagasta 1240000, Chile; (C.E.); (J.P.); (P.C.)
- Correspondence: ; Tel.: +56-552-633-660
| | - Carolina Espinosa
- Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA, acronym in Spanish), Departamento de Ciencias de los Alimentos y Nutrición, Facultad de Ciencias de la Salud, Universidad de Antofagasta 02800, Antofagasta 1240000, Chile; (C.E.); (J.P.); (P.C.)
| | - Adrián Paredes
- Laboratorio de Química Biológicas, Instituto Antofagasta (IA, acronym in Spanish), Universidad de Antofagasta 02800, Antofagasta 1240000, Chile;
| | - Jenifer Palma
- Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA, acronym in Spanish), Departamento de Ciencias de los Alimentos y Nutrición, Facultad de Ciencias de la Salud, Universidad de Antofagasta 02800, Antofagasta 1240000, Chile; (C.E.); (J.P.); (P.C.)
| | - Carolina Jaime
- Atacama Bio Natural Products S.A., Vía 5 Esq. Vía 9, Bajo Molle, Iquique 1100000, Chile;
| | - Carlos Vílchez
- Algal Biotechnology Group, CIDERTA-RENSMA and Faculty of Sciences, University of Huelva, 21007 Huelva, Spain;
| | - Pedro Cerezal
- Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA, acronym in Spanish), Departamento de Ciencias de los Alimentos y Nutrición, Facultad de Ciencias de la Salud, Universidad de Antofagasta 02800, Antofagasta 1240000, Chile; (C.E.); (J.P.); (P.C.)
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Zhang H, Tian G, Zhao C, Han Y, DiMarco-Crook C, Lu C, Bao Y, Li C, Xiao H, Zheng J. Characterization of polymethoxyflavone demethylation during drying processes of citrus peels. Food Funct 2019; 10:5707-5717. [PMID: 31436765 DOI: 10.1039/c9fo01053j] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Polymethoxyflavones (PMFs) are found almost exclusively in citrus peel and have attracted much attention due to their potential health benefits. Dried citrus peel is an important ingredient for applications in food and traditional Chinese medicine. However, the structural changes of PMFs during drying processes of citrus peel remain unknown. In this study, for the first time we discovered that four major permethoxylated PMFs, i.e. sinensetin, nobiletin, heptamethoxyflavone and tangeretin, underwent demethylation at the 5-position on the A ring of their flavonoid structures to yield corresponding 5-demethylated PMFs during the drying process of citrus peel. Our results further demonstrated that the aforementioned PMF demethylation was through two mechanisms: acid hydrolysis and enzyme-mediated catalysis. PMF demethylation in citrus peels was systematically characterized during hot-air drying (HAD), vacuum-freeze drying (VFD) and sun drying (SD). The highest PMF demethylation was obtained in SD followed by HAD and VFD. This study provided a solid scientific basis for rational control of PMF demethylation in citrus peels, which could facilitate the production of high-quality citrus peel and related products.
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Affiliation(s)
- Huijuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Guifang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Yanhui Han
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | | | - Chang Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Yuming Bao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chengxiu Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Optimized extraction for active compounds in Glossogyne tenuifolia using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9979-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Assefa AD, Jeong YJ, Kim DJ, Jeon YA, Ok HC, Baek HJ, Sung JS. Characterization, identification, and quantification of phenolic compounds using UPLC-Q-TOF-MS and evaluation of antioxidant activity of 73 Perilla frutescens accessions. Food Res Int 2018; 111:153-167. [DOI: 10.1016/j.foodres.2018.05.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 05/05/2018] [Accepted: 05/08/2018] [Indexed: 01/08/2023]
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Papoutsis K, Vuong QV, Golding JB, Hasperué JH, Pristijono P, Bowyer MC, Scarlett CJ, Stathopoulos CE. Pretreatment of citrus by-products affects polyphenol recovery: a review. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1438471] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Konstantinos Papoutsis
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Quan V. Vuong
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - John B. Golding
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
- NSW Department of Primary Industries, Ourimbah Campus, Ourimbah, Australia
| | - Joaquín H. Hasperué
- Center for Research and Development in Food Cryotechnology (CIDCA, National University of La Plata-CONICET), La Plata, Buenos Aires, Argentina
| | - Penta Pristijono
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Michael C. Bowyer
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Christopher J. Scarlett
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Costas E. Stathopoulos
- Division of Food and Drink School of Science, Engineering and Technology, University of Abertay, Dundee, UK
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Extraction and characterization of phenolic content from purple and black rice (Oryza sativa L) bran and its antioxidant activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9645-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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