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Study of Influence of Extraction Method on the Recovery Bioactive Compounds from Peel Avocado. Molecules 2023; 28:molecules28062557. [PMID: 36985528 PMCID: PMC10056231 DOI: 10.3390/molecules28062557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/18/2023] Open
Abstract
The avocado peel is a waste material from consumption avocado (Persea americana Mill.) with big biotechnology potential. The purpose of the present work was to study the influence of six extraction methods, maceration (M), maceration plus β-cyclodextrin (MβC), solid-state fermentation (SSF), sonication with water or ethanol, wet grinding (WG), wet grinding plus maceration (WGM), on the recovery of bioactive compounds from the avocado peel such as total phenols, epicatechin and chlorogenic acid. The results showed that the extraction method has a significant effect on the content of total phenols, the WGM method obtaining the highest value of total phenols (2143.1 mg GAE/100 g dry weight). Moreover, the results indicated that the extraction method had a significant effect on chlorogenic acid and epicatechin recovery, the WGM method obtaining the highest amount of epicatechin and chlorogenic acid, 181.7 and 244.3 mg/100 g dry matter, respectively. Additionally, the characterization of WGM extract was realized by UPLC-ESI-MS/MS and GC-MS. Thus, the WGM method allowed for obtaining good yields of recovery of phenolic compounds using an accessible technology and a more environment-friendly solvent.
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Continuous ultrasound and pulsed ultrasound: Selective extraction tools to obtain enriched antioxidants extracts from cocoa beans (Theobroma cacao L.). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Agudelo C, Acevedo S, Carrillo-Hormaza L, Galeano E, Osorio E. Chemometric Classification of Colombian Cacao Crops: Effects of Different Genotypes and Origins in Different Years of Harvest on Levels of Flavonoid and Methylxanthine Metabolites in Raw Cacao Beans. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072068. [PMID: 35408468 PMCID: PMC9000445 DOI: 10.3390/molecules27072068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/16/2022] [Accepted: 03/21/2022] [Indexed: 12/03/2022]
Abstract
The aim of this study was to evaluate the levels of chemical markers in raw cacao beans in two clones (introduced and regional) in Colombia over several years. Multivariate statistical methods were used to analyze the flavanol monomers (epicatechin and catechin), flavanol oligomers (procyanidins) and methylxanthine alkaloids (caffeine and theobromine) of cocoa samples. The results identified genotype as the main factor contributing to cacao chemistry, although significant differences were not observed between universal and regional clones in PCA. The univariate analysis allowed us to establish that EET-96 had the highest contents of both flavanol monomers (13.12 ± 2.30 mg/g) and procyanidins (7.56 ± 4.59 mg/g). In addition, the geographic origin, the harvest conditions of each region and the year of harvest may contribute to major discrepancies between results. Turbo cocoa samples are notable for their higher flavanol monomer content, Chigorodó cocoa samples for the presence of both types of polyphenol (monomer and procyanidin contents) and the Northeast cocoa samples for the higher methylxanthine content. We hope that knowledge of the heterogeneity of the metabolites of interest in each clone will contribute to the generation of added value in the cocoa production chain and its sustainability.
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Affiliation(s)
- Catalina Agudelo
- Grupo de Investigación en Sustancias Bioactivas, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 70 No. 52-21, Medellín 0500100, Colombia; (C.A.); (S.A.); (L.C.-H.); (E.G.)
| | - Susana Acevedo
- Grupo de Investigación en Sustancias Bioactivas, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 70 No. 52-21, Medellín 0500100, Colombia; (C.A.); (S.A.); (L.C.-H.); (E.G.)
| | - Luis Carrillo-Hormaza
- Grupo de Investigación en Sustancias Bioactivas, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 70 No. 52-21, Medellín 0500100, Colombia; (C.A.); (S.A.); (L.C.-H.); (E.G.)
- Bioingred, Spin-Off Universidad de Antioquia, Itagüí 055412, Colombia
| | - Elkin Galeano
- Grupo de Investigación en Sustancias Bioactivas, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 70 No. 52-21, Medellín 0500100, Colombia; (C.A.); (S.A.); (L.C.-H.); (E.G.)
| | - Edison Osorio
- Grupo de Investigación en Sustancias Bioactivas, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 70 No. 52-21, Medellín 0500100, Colombia; (C.A.); (S.A.); (L.C.-H.); (E.G.)
- Correspondence: ; Tel./Fax: +57-4-219-6590
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Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients. Molecules 2021; 26:molecules26247429. [PMID: 34946510 PMCID: PMC8709444 DOI: 10.3390/molecules26247429] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/26/2021] [Accepted: 10/28/2021] [Indexed: 01/21/2023] Open
Abstract
Methylxanthines and polyphenols from cocoa byproducts should be considered for their application in the development of functional ingredients for food, cosmetic and pharmaceutical formulations. Different cocoa byproducts were analyzed for their chemical contents, and skincare properties were measured by antioxidant assays and anti-skin aging activity. Musty cocoa beans (MC) and second-quality cocoa beans (SQ) extracts showed the highest polyphenol contents and antioxidant capacities. In the collagenase and elastase inhibition study, the highest effect was observed for the SQ extract with 86 inhibition and 36% inhibition, respectively. Among cocoa byproducts, the contents of catechin and epicatechin were higher in the SQ extract, with 18.15 mg/100 g of sample and 229.8 mg/100 g of sample, respectively. Cocoa bean shells (BS) constitute the main byproduct due to their methylxanthine content (1085 mg of theobromine and 267 mg of caffeine/100 g of sample). Using BS, various influencing factors in the extraction process were investigated by response surface methodology (RSM), before scaling up separations. The extraction process developed under optimized conditions allows us to obtain almost 2 g/min and 0.2 g/min of total methylxanthines and epicatechin, respectively. In this way, this work contributes to the sustainability and valorization of the cocoa production chain.
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Nascimento MM, Santos HM, Coutinho JP, Lôbo IP, da Silva Junior AL, Santos AG, de Jesus RM. Optimization of chromatographic separation and classification of artisanal and fine chocolate based on its bioactive compound content through multivariate statistical techniques. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104342] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ortega-Arellano HF, Jimenez-Del-Rio M, Velez-Pardo C. Neuroprotective Effects of Methanolic Extract of Avocado Persea americana (var. Colinred) Peel on Paraquat-Induced Locomotor Impairment, Lipid Peroxidation and Shortage of Life Span in Transgenic knockdown Parkin Drosophila melanogaster. Neurochem Res 2019; 44:1986-1998. [PMID: 31309393 DOI: 10.1007/s11064-019-02835-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 06/13/2019] [Accepted: 06/20/2019] [Indexed: 12/18/2022]
Abstract
Parkinson's disease (PD) is a progressive neurodegenerative disorder associated with oxidative stress. Therefore, finding new antioxidant sources might be beneficial for its treatment. Avocado Persea americana is a fruit widely cultivated in tropical and subtropical climates worldwide. Although avocado by-products in the form of peel, seed coat and seeds are currently of no commercial use, they constitute a natural source of bioactive compounds. Methanolic (80%) extract obtained from lyophilized ground peels, seed coats, and seeds of the avocado Hass, Fuerte, Reed and Colinred varieties were analyzed for their total phenolic content (TPC) and their correlations with antioxidant capacity (AC) were assessed by ABTS, FRAP, and ORAC assays. For all varieties, the var. Colinred peel shows the highest TPC and AC. Further analysis showed that the var. Colinred peel presented major phenolic compounds B-type procyanidins and epicatechin according to HPLC-MS. The antioxidant effect of peel extract was evaluated upon in vivo oxidative stress (OS) model. We show for the first time that the peel extract can protect and/or prevent transgenic parkinDrosophila melanogaster fly against paraquat-induced OS, movement impairment and lipid peroxidation, as model of PD. Our findings offer an exceptional opportunity to test natural disease-modifying substances from avocado's by-products.
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Affiliation(s)
- Hector Flavio Ortega-Arellano
- Neuroscience Research Group, Medical Research Institute, Faculty of Medicine, University of Antioquia (UdeA), Calle 70 No. 52-21, and Calle 62 # 52-59, Building 1, Room 412, SIU, Medellin, Colombia
| | - Marlene Jimenez-Del-Rio
- Neuroscience Research Group, Medical Research Institute, Faculty of Medicine, University of Antioquia (UdeA), Calle 70 No. 52-21, and Calle 62 # 52-59, Building 1, Room 412, SIU, Medellin, Colombia
| | - Carlos Velez-Pardo
- Neuroscience Research Group, Medical Research Institute, Faculty of Medicine, University of Antioquia (UdeA), Calle 70 No. 52-21, and Calle 62 # 52-59, Building 1, Room 412, SIU, Medellin, Colombia.
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Rusko J, Pugajeva I, Perkons I, Reinholds I, Bartkiene E, Bartkevics V. Development of a Rapid Method for the Determination of Phenolic Antioxidants in Dark Chocolate Using Ultra Performance Liquid Chromatography Coupled to Orbitrap Mass Spectrometry. J Chromatogr Sci 2019; 57:434-442. [PMID: 30796780 DOI: 10.1093/chromsci/bmz013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 01/08/2019] [Accepted: 02/01/2019] [Indexed: 11/12/2022]
Abstract
Development of a new comprehensive method based on one-step liquid-liquid extraction (LLE) combined with ultra-high-performance liquid chromatography-Orbitrap high resolution mass spectrometry (UHPLC-Orbitrap-HRMS) for the determination of eight phenolic compounds in dark chocolate is demonstrated. The study focuses on the optimization of sample preparation, chromatographic separation and Orbitrap-HRMS detection parameters to adjust selectivity and sensitivity of the method. The LLE mixture of formic acid-water-acetonitrile (2:58:40, v/v) and hexane at the component ratio of 1:1 (v/v) was applied for sample preparation. The inter-day and intra-day precision expressed from the relative standard deviations (RSDs) ranged between 5.50-14.2% and 5.60-16.2%. The quantification limits of the target analytes were between 0.1 and 1.0 mg/kg. The method was applied for the analysis of twenty-six samples of dark chocolate with various cocoa solid contents (30-77%) collected from the markets in Latvia. The total levels of the phenolic contents ranged between 330 and 2631 mg/kg. The study demonstrates advantages of the Orbitrap-HRMS method for the study of phenolic compounds in dark chocolate.
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Affiliation(s)
- Janis Rusko
- Laboratory of Food and Environmental Investigations, Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, Riga, Latvia
| | - Iveta Pugajeva
- Laboratory of Food and Environmental Investigations, Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, Riga, Latvia.,Department of Chemistry, The Academic Center for Natural Sciences of the University of Latvia, Jelgavas iela 1, Riga, Latvia
| | - Ingus Perkons
- Laboratory of Food and Environmental Investigations, Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, Riga, Latvia
| | - Ingars Reinholds
- Laboratory of Food and Environmental Investigations, Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, Riga, Latvia.,Department of Chemistry, The Academic Center for Natural Sciences of the University of Latvia, Jelgavas iela 1, Riga, Latvia
| | - Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, A. Mickevičiaus g. 9, Kaunas, Lithuania
| | - Vadims Bartkevics
- Laboratory of Food and Environmental Investigations, Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, Riga, Latvia.,Department of Chemistry, The Academic Center for Natural Sciences of the University of Latvia, Jelgavas iela 1, Riga, Latvia
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