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Görgüç A, Erdoğdu Ö, Demirci K, Bayraktar B, Yilmaz FM. Cryoprotective role of vacuum infused inulin on the quality of artichoke: Interactive effects of freezing, thawing and storage period. Cryobiology 2024; 116:104914. [PMID: 38821389 DOI: 10.1016/j.cryobiol.2024.104914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/02/2024]
Abstract
Freezing of artichoke is a promising alternative to storing it in brine and canning. The perishable vegetable was vacuum infused with inulin to improve freezing tolerance. Artichokes with and without inulin were frozen by static, air blast and individual quick freezing (IQF) methods and thawed by microwave, 25 °C and 4 °C temperature levels at each month of 6-months storage. Process conditions were evaluated by multivariate analysis of variance (MANOVA) and were found significant on the quality parameters. Inulin infusion better conserved the aw, color, texture, ascorbic acid and overall integrity of artichokes during frozen storage. Inulin incorporation and IQF showed mutual positive effect on drip loss. Polyphenol oxidase (PPO) activity values fitted to 2nd order kinetic and the highest residuals were determined in static freezing. PPO showed alleviating effect on total phenolic content. Vacuum impregnation caused a color difference prior to freezing, but was found effective for maintaining color during storage. As a result, the use of quick freezing techniques together with the addition of cryoprotectant was effective in the preservation of artichoke quality attributes during frozen storage.
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Affiliation(s)
- Ahmet Görgüç
- Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010-Efeler, Aydın, Türkiye
| | - Özlem Erdoğdu
- Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010-Efeler, Aydın, Türkiye; Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye
| | - Kardelen Demirci
- Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye
| | - Beyzanur Bayraktar
- Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye
| | - Fatih Mehmet Yilmaz
- Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010-Efeler, Aydın, Türkiye.
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Sik B, Ajtony Z, Lakatos E, Székelyhidi R. Wild Blackberry Fruit ( Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance. Foods 2024; 13:666. [PMID: 38472779 DOI: 10.3390/foods13050666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The aim of the present study is to evaluate the antioxidant properties of wild blackberry fruits as well as their possible use in powdered form as a functional ingredient. For this, ultrasound-assisted extraction optimization, ripening stage evaluation, and wild blackberry powder incorporation into a real food matrix were applied. The optimum conditions for extraction were as follows: 60% MeOH, 20 min of extraction time, acidification with 0.5% HCl, and a 1:40 g/mL solid-to-solvent ratio, which allowed the following yields: total polyphenol content (TPC): 53.8 mg GAE/g; total flavonoid content (TFC): 5.78 mg QE/g; total monomer anthocyanin content (TMA): 11.2 mg CGE/g; 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH): 71.5 mg AAE/g; IC50: 52.3 µg/mL. The study also highlighted that, during the ripening process, the TPC (41.4%), TFC (17.0%), and DPPH levels (66.4%) of the fruits decreased while the TMA yield increased. The incorporation of blackberry powder at different levels (5-20%) increased the TPC, TFC, TMA, and antioxidant properties of muffins. Although the muffins enriched with 20% wild blackberry powder had the best chemical properties (TPC: 3.15 mg GAE/g; TFC: 0.52 mg QE/g; TMA: 0.23 mg CGE/g; DPPH: 1.70 mg AAE/g; IC50: 1.65 mg/mL), the sensory analysis showed that the addition of blackberry fruit at a concentration of 10% to the muffins resulted in the best consumer acceptability.
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Affiliation(s)
- Beatrix Sik
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Zsolt Ajtony
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Erika Lakatos
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Rita Székelyhidi
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
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3
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Crescente G, Cascone G, Petruzziello A, Bouymajane A, Volpe MG, Russo GL, Moccia S. A Comparative Study between Microwave Hydrodiffusion and Gravity (MHG) and Ultrasound-Assisted Extraction (UAE): Chemical and Biological Characterization of Polyphenol-Enriched Extracts from Aglianico Grape Pomace. Foods 2023; 12:2678. [PMID: 37509770 PMCID: PMC10378583 DOI: 10.3390/foods12142678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/05/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
The wine industry produces large amounts of grape pomace (GP), a waste that needs to be disposed of properly. Bioactive compounds with high added value can be recovered from GP as an interesting strategy to reduce the environmental impact. Here, two different technologies were employed to recover polyphenol compounds from GP: microwave hydrodiffusion and gravity (MHG) and ultrasound-assisted extraction (UAE). The further purification of UAE and MHG extracts was carried out through solid-phase extraction (SPE) to obtain three fractions, F1, F2 and F3. ATR-FTIR analysis confirmed the presence of sugar and polysaccharide components in F1, as well as non-anthocyanin and anthocyanin compounds in F2 and F3, respectively. Also, the chemical profile was determined by HPLC-UV-DAD, identifying the presence of catechin in F2, and malvidin-3-O-glucoside chloride and cyanidin chloride derivative as the main anthocyanin compounds in F3. The fractions and their parental extracts were characterized for total phenolic content (TPC) and scavenger activity by in vitro assays. We found that F2-MHG and F3-MHG contained phenol contents 6.5 and 8.5 times higher than those of the parental non-fractionated extracts. Finally, F3-MHG (100 μg/mL, w/v) was shown to reduce the proliferation of HT-29 cells.
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Affiliation(s)
| | - Giovanni Cascone
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | | | - Aziz Bouymajane
- National Research Council, Research Institute on Terrestrial Ecosystems, 80131 Napoli, Italy
| | - Maria Grazia Volpe
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Gian Luigi Russo
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
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4
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Fraschetti C, Goci E, Nicolescu A, Cairone F, Carradori S, Filippi A, Palmieri V, Mocan A, Cesa S. Pomegranate Fruit Cracking during Maturation: From Waste to Valuable Fruits. Foods 2023; 12:foods12091908. [PMID: 37174445 PMCID: PMC10178262 DOI: 10.3390/foods12091908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/24/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
The pomegranate is an emerging functional food which is nowadays becoming more and more commercially attractive. Each part of this fruit (peels, arils and seeds) has a specific phytocomplex, rich in anti-oxidant and anti-radical compounds. Among these, punicalagin and ellagic acid continue to be widely studied for their numerous beneficial effects on human health (anti-inflammatory effects, anti-diabetes activity, cardio-protection, cancer prevention). Despite their exceptionally valuable composition and high adaptability to different climatic conditions, pomegranate fruits are highly susceptible to splitting during different stages of ripening, so much so that an estimated 65% of the production may be lost. A "zero-kilometer" approach should therefore be adopted to utilize such a valuable product otherwise destined to be downgraded or even incinerated, with a very high environmental impact. The aim of this work is to highlight and compare the compositional differences between whole and split pomegranates belonging to the cultivar Dente di Cavallo, grown in Apulia (Italy), to assess a valuable role for this split fruit usually considered as waste. The arils and peels are subjected to extraction procedures and the extracts analyzed by CIEL*a*b*, HPLC-DAD and HS-SPME/GC-MS. Moreover, an assessment of the inhibitory activity against α-glucosidase, acetylcholinesterase and tyrosinase enzymes has also been applied. The data show a better chemical profile in split fruits (namely 60% more anthocyanin content than intact fruit) with very interesting results in terms of α-glucosidase inhibition. The juices obtained by squeezing are also compared to commercial juices ("Salus Melagrana" and "La Marianna") processed from the same cultivar and subjected to the same protocol analysis.
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Affiliation(s)
- Caterina Fraschetti
- Department of Drug Chemistry and Technology, "Sapienza" University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Enkelejda Goci
- Pharmacotherapeutic Research Center, Faculty of Medical Sciences, Aldent University, 1001 Tirana, Albania
| | - Alexandru Nicolescu
- Laboratory of Chromatography, Advanced Horticultural Research Institute of Transylvania, Faculty of Horticulture and Business for Rural Development, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Francesco Cairone
- Department of Drug Chemistry and Technology, "Sapienza" University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Simone Carradori
- Department of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Antonello Filippi
- Department of Drug Chemistry and Technology, "Sapienza" University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Vincenzo Palmieri
- Fratelli Palmieri Via Emanuele Filiberto, 56, Casalnuovo Monterotaro, 71033 Foggia, Italy
| | - Andrei Mocan
- Laboratory of Chromatography, Advanced Horticultural Research Institute of Transylvania, Faculty of Horticulture and Business for Rural Development, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania
| | - Stefania Cesa
- Department of Drug Chemistry and Technology, "Sapienza" University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
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Yang F, Wei D, Li J, Xie C. Chestnut shell represents a rich source of polyphenols: preparation methods, antioxidant activity and composition analysis of extractable and non-extractable polyphenols. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04212-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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6
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Sosnówka-Czajka E, Skomorucha I, Obremski K, Wojtacha P. Performance and meat quality of broiler chickens fed with the addition of dried fruit pomace. Poult Sci 2023; 102:102631. [PMID: 37004287 PMCID: PMC10091109 DOI: 10.1016/j.psj.2023.102631] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/28/2023] [Accepted: 03/02/2023] [Indexed: 03/29/2023] Open
Abstract
The aim of the study was to evaluate the addition to feed of 3% of dried pomace from apples (AP), cherries (CH), and strawberries (ST) on the production results and meat quality of broiler chickens. Birds fed only the standard mixture for broiler chickens were the control group (CO). On d 42, a lower body weight of broiler chickens from group ST was noted compared to birds from group CO at P = 0.032. When feed conversion per 1 kg of weight gain and loss of broiler chickens was assessed, no differences between groups were shown (P ˃ 0.05). The leg muscles of AP and CH broiler chickens had less drip loss compared to the control group at P = 0.036. For other quality parameters of breast and leg muscles, no differences between groups were noted (P ˃ 0.05). It was found that the addition of dried apple and cherry pomace to the feed in the amount of 3% did not adversely affect the production results and the quality of broiler chicken meat. On the other hand, the addition to feed of dried pomace from strawberries reduced the final body weight of experimental birds. The most interesting additive turned out to be dried cherry pomace, because it improved slaughter efficiency, contributed to reducing drip loss of leg muscles, and influenced the lower level of crude fat in the breast muscles. However, further research should be carried out on the optimal concentration of CH in the diet of fattening chickens in order to achieve the most beneficial results.
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Effects of Processing on Chemical Composition of Extracts from Sour Cherry Fruits, a Neglected Functional Food. Antioxidants (Basel) 2023; 12:antiox12020445. [PMID: 36830004 PMCID: PMC9952311 DOI: 10.3390/antiox12020445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
Sour cherries fruits (Prunus cerasus L., syn P. cerasus var. austera) are locally known as "visciola di Sezze", due to the name of the city where they are traditionally cultivated in Lazio Region, Italy. Fruit samples from three harvesting years (June 2019, 2020 and 2021), were submitted to a protocol of analyses to detect the bioactive content based on year of harvest, freezing, homogenization and thermic treatments. Polyphenolic components, particularly anthocyanin compounds, were extracted, purified and analyzed by HPLC-DAD and DI-ESI-MS. An anthocyanin content between 0.24 and 21 mg/g fresh weight and a flavonols content between 0.04 and 0.2 mg/g fresh weight were found, depending on the harvest year and the applied procedures. Anthocyanins, besides being the principal components, were mainly represented by cyanidin-3-glucosyl-rutinoside (about 80%), a not particularly widespread molecule, mostly accounting for polyphenolic content. Color analysis and anti-radical activity of the different obtained extracts were performed with the aim to correlate organoleptic characters and health potential to the detected anthocyanins and flavanols content. Results show that immediate post-harvest freezing is the best way to preserve the bioactive content, the correlated color expression and anti-radical activity.
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8
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Development of an Encapsulation Method for Trapping the Active Materials from Sour Cherry Biowaste in Alginate Microcapsules. Foods 2022; 12:foods12010130. [PMID: 36613344 PMCID: PMC9818546 DOI: 10.3390/foods12010130] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/20/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022] Open
Abstract
This study aims to contribute to those valorization approaches for the recovery process of high-value-added substances in environmentally friendly ways. In this study, one of the most consumed juice products was selected for providing waste byproducts (peel). Sour cherry peels were subjected to automatic solvent extraction using a GRAS solvent (aqueous 80% ethanol, v/v). Then, encapsulation for the preservation of the related extract was performed by ionic gelation in alginate beads. The process conditions (gelling medium concentration, wall material concentration, and hardening time) were optimized by a Box-Behnken design (statistical experimental design approach). An almost 80% encapsulation efficiency was achieved under the proposed method (7.8% CaCI2, 1.3% alginate, and 26 min). The inhibition effect of the produced capsules against DPPH (2,2-diphenyl-1-picrylhydrazil) radicals also shows that the current products might represent potential alternative natural antioxidants for food formulations. The morphological properties were also measured.
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Xue H, Sang Y, Gao Y, Zeng Y, Liao J, Tan J. Research Progress on Absorption, Metabolism, and Biological Activities of Anthocyanins in Berries: A Review. Antioxidants (Basel) 2022; 12:antiox12010003. [PMID: 36670865 PMCID: PMC9855064 DOI: 10.3390/antiox12010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/11/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Berries, as the best dietary sources for human health, are rich in anthocyanins, vitamins, fiber, polyphenols, essential amino acids, and other ingredients. Anthocyanins are one of the most important bioactive components in berries. The attractive color of berries is attributed to the fact that berries contain different kinds of anthocyanins. Increasing research activity has indicated that anthocyanins in berries show various biological activities, including protecting vision; antioxidant, anti-inflammatory and anti-tumor qualities; inhibition of lipid peroxidation; anti-cardiovascular disease properties; control of hypoglycemic conditions; and other activities. Hence, berries have high nutritional and medicinal values. The recognized absorption, metabolism, and biological activities of anthocyanins have promoted their research in different directions. Hence, it is necessary to systematically review the research progress and future prospects of anthocyanins to promote a better understanding of anthocyanins. The absorption, metabolism, and biological activities of anthocyanins from berries were reviewed in this paper. The findings of this study provide an important reference for basic research, product development and utilization of berries' anthocyanins in food, cosmetics, and drugs.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Yumei Sang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Yuchao Gao
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Yuan Zeng
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Jianqing Liao
- College of Physical Science and Engineering, Yichun University, No. 576 Xuefu Road, Yichun 336000, China
- Correspondence: (J.L.); (J.T.); Tel.: +86-0312-5075644 (J.L. & J.T.)
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
- Medical Comprehensive Experimental Center, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
- Correspondence: (J.L.); (J.T.); Tel.: +86-0312-5075644 (J.L. & J.T.)
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10
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Domingues E, Fernandes E, Gomes J, Castro-Silva S, Martins RC. Advanced oxidation processes at ambient conditions for olive oil extraction industry wastewater degradation. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.118076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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11
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Zhang H, Zhao W, Bai T, Fu L, Chen Z, Jing X, Wang X. Sustainable extraction of polyphenols from millet using switchable deep eutectic solvents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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12
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Du Y, Zhang S, Sun-Waterhouse D, Zhou T, Xu F, Waterhouse GI, Wu P. Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace. Food Chem 2022; 405:134985. [DOI: 10.1016/j.foodchem.2022.134985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/30/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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Mushtaq M, Butt FW, Akram S, Ashraf R, Ahmed D. Deep Eutectic Liquids as Tailorable Extraction Solvents: A Review of Opportunities and Challenges. Crit Rev Anal Chem 2022; 54:1634-1660. [PMID: 36148704 DOI: 10.1080/10408347.2022.2125284] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Deep Eutectic Liquids (DELs) fall among the rapidly evolving discoveries of the 21st century, and these liquids are considered as alternative solvents to toxic and volatile organic liquids. Nevertheless, the emerging trend regarding the use of DELs in every field of physical and biological sciences, a lot of ambiguities and misconceptions exist about their formation, mechanism, and efficiencies observed or projected. A review of available technical data makes it obvious that these liquids have the potential to revolutionize the underdeveloped areas of analytical chemistry particularly the extraction/enrichment of analytes. To ensure the green and sustainable use of DELs, the researchers need to have a thorough understanding of DELs, their classification, chemistry, the nature and strength of molecular entanglements, and their tailorable features. Many researchers have declared these liquids recyclable but more attentive trials are needed to develop an authentic and straightforward DELs recycling methodology. The present review covers sound background knowledge and expert opinions about the technical definition of DELs, their classification, formation, recyclability, and tailorable features for their application as extraction solvent/sorbent in analytical chemistry.
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Affiliation(s)
- Muhammad Mushtaq
- Department of Chemistry, Government College University, Lahore, Pakistan
| | - Faizan Waseem Butt
- Department of Chemistry, Government College University, Lahore, Pakistan
| | - Sumia Akram
- Division of Science and Technology, University of Education Lahore, Lahore, Pakistan
| | - Rizwan Ashraf
- Department of Chemistry, University of Agriculture, Faisalabad, Pakistan
| | - Dildar Ahmed
- Department of Chemistry, Forman Christian College University Lahore, Lahore, Pakistan
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14
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Optimization of a Green Extraction of Polyphenols from Sweet Cherry (Prunus avium L.) Pulp. Processes (Basel) 2022. [DOI: 10.3390/pr10081657] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
This work focused on the optimization of the ultrasound (US) extraction of polyphenols from sweet cherry pulp by monitoring cyanidin-3O-rutinoside, quercetin-3O-rutinoside, and trans-3-O-coumaroylquinic acid, representing the main anthocyanin, flavonol, and hydroxycinnamate, respectively, identified in the extracts through chromatographic analyses (HPLC-DAD), as output variables. The optimization was performed following a two-level central composite design and the influence of the selected independent variables (i.e., extraction time and solid to solvent ratio) was checked through the response surface methodology. The maximum recovery of the phenolic compounds was obtained at 3 min and 0.25 g/mL in water/ethanol (1:1, v/v) at a set temperature (25 °C), sonication power (100 W), and sonication frequency (37 kHz). Subsequent validation experiments proved the effectiveness and reliability of the gathered mathematical models in defining the best ultrasound-assisted extraction conditions.
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15
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Vieira C, Rebocho S, Craveiro R, Paiva A, Duarte ARC. Selective extraction and stabilization of bioactive compounds from rosemary leaves using a biphasic NADES. Front Chem 2022; 10:954835. [PMID: 36034659 PMCID: PMC9412766 DOI: 10.3389/fchem.2022.954835] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Accepted: 07/07/2022] [Indexed: 11/25/2022] Open
Abstract
Rosemary (Rosmarinus officinalis) is a natural source of bioactive compounds that have high antioxidant activity. It has been in use as a medicinal herb since ancient times, and it currently is in widespread use due to its inherent pharmacological and therapeutic potential, in the pharmaceutical, food, and cosmetic industries. Natural deep eutectic systems (NADESs) have recently been considered as suitable extraction solvents for bioactive compounds, with high solvent power, low toxicity, biodegradability, and low environmental impact. The present work concerns the extraction of compounds such as rosmarinic acid, carnosol, carnosic acid, and caffeic acid, from rosemary using NADESs. This extraction was carried out using heat and stirring (HS) and ultrasound-assisted extraction (UAE). A NADES composed of menthol and lauric acid at a molar ratio of 2:1 (Me:Lau) extracted carnosic acid and carnosol preferentially, showing that this NADES exhibits selectivity for nonpolar compounds. On the other hand, a system of lactic acid and glucose (LA:Glu (5:1)) extracted preferentially rosmaniric acid, which is a more polar compound. Taking advantage of the different polarities of these NADESs, a simultaneous extraction was carried out, where the two NADESs form a biphasic system. The system LA:Glu (5:1)/Men:Lau (2:1) presented the most promising results, reaching 1.00 ± 0.12 mg of rosmarinic acid/g rosemary and 0.26 ± 0.04 mg caffeic acid/g rosemary in the more polar phase and 2.30 ± 0.18 mg of carnosol/g of rosemary and 17.54 ± 1.88 mg carnosic acid/g rosemary in the nonpolar phase. This work reveals that is possible to use two different systems at the same time and extract different compounds in a single-step process under the same conditions. NADESs are also reported to stabilize bioactive compounds, due to their interactions established with NADES components. To determine the stability of the extracts over time, the compounds of interest were quantified by HPLC at different time points. This allows the conclusion that bioactive compounds from rosemary were stable in NADESs for long periods of time; in particular, carnosic acid presented a decrease of only 25% in its antioxidant activity after 3 months, whereas the carnosic acid extracted and kept in the methanol was no longer detected after 15 days. The stabilizing ability of NADESs to extract phenolic/bioactive compounds shows a great promise for future industrial applications.
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Domínguez-Rodríguez G, Ramón Vidal D, Martorell P, Plaza M, Marina ML. Composition of Nonextractable Polyphenols from Sweet Cherry Pomace Determined by DART-Orbitrap-HRMS and Their In Vitro and In Vivo Potential Antioxidant, Antiaging, and Neuroprotective Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7993-8009. [PMID: 35729789 PMCID: PMC9264388 DOI: 10.1021/acs.jafc.2c03346] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sweet cherry pomace is an important source of phenolic compounds with beneficial health properties. As after the extraction of phenolic compounds, a phenolic fraction called nonextractable polyphenols (NEPs) remains usually retained in the extraction residue, alkaline and acid hydrolyses and enzymatic-assisted extraction (EAE) were carried out in this work to recover NEPs from the residue of conventional extraction from sweet cherry pomace. In vitro and in vivo evaluation of the antioxidant, antihypertensive, antiaging, and neuroprotective capacities employing Caenorhabditis elegans was achieved for the first time. Extractable phenolic compounds and NEPs were separated and identified by families by high-performance thin-layer chromatography (HPTLC) with UV/Vis detection. A total of 39 phenolic compounds were tentatively identified in all extracts by direct analysis in real-time high-resolution mass spectrometry (DART-Orbitrap-HRMS). EAE extracts presented the highest in vitro and in vivo antioxidant capacity as well as the highest in vivo antiaging and neuroprotective capacities. These results showed that NEPs with interesting biological properties are retained in the extraction residue, being usually underestimated and discarded.
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Affiliation(s)
- Gloria Domínguez-Rodríguez
- Universidad
de Alcalá, Departamento de
Química Analítica, Química Física e Ingeniería
Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Mendel
University in Brno, Department of Chemistry
and Biochemistry, Zemedelska
1, CZ-613 00 Brno, Czech Republic
| | - Daniel Ramón Vidal
- Archer
Daniels Midland, Nutrition, Health&Wellness, Biopolis S.L. Parc Scientific Universitat de València, C/Catedrático Agustín
Escardino Benlloch, 9, Paterna, 46980 Valencia, Spain
| | - Patricia Martorell
- Archer
Daniels Midland, Nutrition, Health&Wellness, Biopolis S.L. Parc Scientific Universitat de València, C/Catedrático Agustín
Escardino Benlloch, 9, Paterna, 46980 Valencia, Spain
| | - Merichel Plaza
- Universidad
de Alcalá, Departamento de
Química Analítica, Química Física e Ingeniería
Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Universidad
de Alcalá, Instituto de Investigación
Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - María Luisa Marina
- Universidad
de Alcalá, Departamento de
Química Analítica, Química Física e Ingeniería
Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Universidad
de Alcalá, Instituto de Investigación
Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona. Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
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17
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Santos D, Pintado M, Lopes da Silva JA. Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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He J, Ye S, Correia P, Fernandes I, Zhang R, Wu M, Freitas V, Mateus N, Oliveira H. Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications. Compr Rev Food Sci Food Saf 2022; 21:3096-3128. [PMID: 35534086 DOI: 10.1111/1541-4337.12970] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 02/01/2022] [Accepted: 04/07/2022] [Indexed: 01/01/2023]
Abstract
Over the years, anthocyanins have emerged as one of the most enthralling groups of natural phenolic compounds and more than 700 distinct structures have already been identified, illustrating the exceptional variety spread in nature. The interest raised around anthocyanins goes way beyond their visually appealing colors and their acknowledged structural and biological properties have fueled intensive research toward their application in different contexts. However, the high susceptibility of monoglycosylated anthocyanins to degradation under certain external conditions might compromise their application. In that regard, polyglycosylated anthocyanins (PGA) might offer an alternative to overcome this issue, owing to their peculiar structure and consequent less predisposition to degradation. The most recent scientific and technological findings concerning PGA and their food sources are thoroughly described and discussed in this comprehensive review. Different issues, including their physical-chemical characteristics, consumption, bioavailability, and biological relevance in the context of different pathologies, are covered in detail, along with the most relevant prospective technological applications. Due to their complex structure and acyl groups, most of the PGA exhibit an overall higher stability than the monoglycosylated ones. Their versatility allows them to act in a wide range of pathologies, either by acting directly in molecular pathways or by modulating the disease environment attributing an added value to their food sources. Their recent usage for technological applications has also been particularly successful in different industry fields including food and smart packaging or in solar energy production systems. Altogether, this review aims to put into perspective the current state and future research on PGA and their food sources.
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Affiliation(s)
- Jingren He
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Shuxin Ye
- Yun-Hong Group Co. Ltd, Wuhan, China
| | - Patrícia Correia
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Iva Fernandes
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Rui Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Muci Wu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Victor Freitas
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Nuno Mateus
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Hélder Oliveira
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
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19
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Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E. Fruit Juice Industry Wastes as a Source of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6805-6832. [PMID: 35544590 PMCID: PMC9204825 DOI: 10.1021/acs.jafc.2c00756] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/06/2022] [Accepted: 04/06/2022] [Indexed: 05/15/2023]
Abstract
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
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Affiliation(s)
- Kevser Kandemir
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Elif Piskin
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Jianbo Xiao
- Department
of Analytical Chemistry and Food Science, Faculty of Food Science
and Technology, University of Vigo-Ourense
Campus, E-32004 Ourense, Spain
- International
Research Center for Food Nutrition and Safety, Jiangsu University, 212013 Zhenjiang, China
| | - Merve Tomas
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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20
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Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology. SUSTAINABILITY 2022. [DOI: 10.3390/su14063309] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Brewers’ spent grain (BSG) is the main solid by-product from the brewery industry, rich in valuable nutrients and bioactive compounds. The aim of this study was to valorize this by-product, recovering phenolic compounds from BSG using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the response surface methodology (RSM). Therefore, UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Then, the extract obtained under optimal conditions was characterized for the total phenolic content and antioxidant capacity (2,20-azino-bis(3-ethylbenothiazoline-6-sulphonic acid, ABTS, and 2,2-diphenyl-1-picrylhydrazyl, DPPH), and individual phenolic compounds were identified using HPLC-DAD. The results show the highest level of total soluble phenolic content (4.1 ± 0.1 mg GAE/g d.w.) at 80 °C, 50 min and 65:35% ethanol:water, with a high goodness of fit between experimental and predicted values (R2 = 0.987), and a high antioxidant potential (DPPH: 0.42 ± 0.01 mg TE eq/g d.w.; ABTS: 5.82 ± 0.04 mg TE eq/g d.w.). A comparison between the classic extraction techniques and the UAE with the same solvent showed an increase of 156% in the phenol yield. The characterization of phenolic profile revealed that ferulic acid (1.5 ± 0.2 mg/L), vanillic acid (0.78 ± 0.18 mg/L) and p-coumaric acid (0.12 ± 0.03 mg/L) were the prevalent ones. UAE coupled with RSM was a useful tool to inexpensively and quickly recover bioactive phenolic compounds from BSG, which can be used in the food, pharmaceutical or cosmetic industries.
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21
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Kurtulbaş E. Prediction of mass transfer and kinetic behavior during the extraction of high added‐value products from sour cherry (
Prunus cerasus
L.) peels. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ebru Kurtulbaş
- Istanbul University‐Cerrahpaşa Chemical Engineering Department İstanbul Turkey
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22
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Pandey A, Belwal T, Tamta S, Rawal RS. Optimized extraction of polyphenolic antioxidants from the leaves of Himalayan Oak species. PLoS One 2021; 16:e0259350. [PMID: 34731221 PMCID: PMC8565745 DOI: 10.1371/journal.pone.0259350] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 10/18/2021] [Indexed: 01/29/2023] Open
Abstract
In this study heat-assisted extraction conditions were optimized to enhance extraction yield of antioxidant polyphenols from leaves of Himalayan Quercus species. In initial experiments, a five-factor Plackett-Burman design including 12 experimental runs was tested against the total polyphenolic content (TP). Amongst, XA: extraction temperature, XC: solvent concentration and XE: sample-to-solvent ratio had shown significant influence on yield. These influential factors were further subject to a three-factor-three-level Box-Wilson Central Composite Design; including 20 experimental runs and 3D response surface methodology plots were used to determine optimum conditions [i.e. XA: (80°C), XC:(87%), XE: (1g/40ml)].This optimized condition was further used in other Quercus species of western Himalaya, India. The High-Performance Liquid Chromatography (HPLC) revealed occurrence of 12 polyphenols in six screened Quercus species with the highest concentration of catechin followed by gallic acid. Amongest, Q. franchetii and Q. serrata shared maximum numbers of polyphenolic antioxidants (8 in each). This optimized extraction condition of Quercus species can be utilized for precise quantification of polyphenols and their use in pharmaceutical industries as a potential substitute of synthetic polyphenols.
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Affiliation(s)
- Aseesh Pandey
- G.B. Pant ‘National Institute of Himalayan Environment’ (NIHE), Almora, Uttarakhand, India
- G.B. Pant ‘National Institute of Himalayan Environment’ (NIHE), Sikkim Regional Centre, Gangtok, East Sikkim, India
- Department of Botany, D.S.B. Campus, Kumaun University, Nainital, Uttarakhand, India
- * E-mail:
| | - Tarun Belwal
- G.B. Pant ‘National Institute of Himalayan Environment’ (NIHE), Almora, Uttarakhand, India
| | - Sushma Tamta
- Department of Botany, D.S.B. Campus, Kumaun University, Nainital, Uttarakhand, India
| | - Ranbeer S. Rawal
- G.B. Pant ‘National Institute of Himalayan Environment’ (NIHE), Almora, Uttarakhand, India
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23
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Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Domínguez-Rodríguez G, García MC, Marina ML, Plaza M. Pressurized Liquid Extraction Combined with Enzymatic-Assisted Extraction to Obtain Bioactive Non-Extractable Polyphenols from Sweet Cherry ( Prunus avium L.) Pomace. Nutrients 2021; 13:nu13093242. [PMID: 34579121 PMCID: PMC8465171 DOI: 10.3390/nu13093242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/07/2021] [Accepted: 09/14/2021] [Indexed: 11/16/2022] Open
Abstract
Sweet cherry generates large amounts of by-products within which pomace can be a source of bioactive phenolic compounds. Commonly, phenolic compounds have been obtained by conventional extraction methodologies. However, a significant fraction, called non-extractable polyphenols (NEPs), stays held in the conventional extraction residues. Therefore, in the present work, the release of NEPs from cherry pomace using pressurized liquid extraction (PLE) combined with enzyme-assisted extraction (EAE) using PromodTM enzyme is investigated for the first time. In order to study the influence of temperature, time, and pH on the NEPs extraction, a response surface methodology was carried out. PLE-EAE extracts displayed higher TPC (75 ± 8 mg GAE/100 g sample) as well as, PA content, and antioxidant capacity than the extracts obtained by PLE (with a TPC value of 14 ± 1 mg GAE/100 g sample) under the same extraction conditions, and those obtained by conventional methods (TPC of 8.30 ± 0.05 mg GAE/100 g sample). Thus, PLE-EAE treatment was more selective and sustainable to release NEPs from sweet cherry pomace compared with PLE without EAE treatment. Besides, size-exclusion chromatography profiles showed that PLE-EAE allowed obtaining NEPs with higher molecular weight (>8000 Da) than PLE alone.
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Affiliation(s)
- Gloria Domínguez-Rodríguez
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain; (G.D.-R.); (M.C.G.); (M.L.M.)
| | - María Concepción García
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain; (G.D.-R.); (M.C.G.); (M.L.M.)
- Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - María Luisa Marina
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain; (G.D.-R.); (M.C.G.); (M.L.M.)
- Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - Merichel Plaza
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain; (G.D.-R.); (M.C.G.); (M.L.M.)
- Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra, Madrid-Barcelona Km 33.600, 28871 Alcalá de Henares, Madrid, Spain
- Correspondence: ; Tel.: +34-91-885-6392
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25
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Popovic BM, Micic N, Potkonjak A, Blagojevic B, Pavlovic K, Milanov D, Juric T. Novel extraction of polyphenols from sour cherry pomace using natural deep eutectic solvents - Ultrafast microwave-assisted NADES preparation and extraction. Food Chem 2021; 366:130562. [PMID: 34289442 DOI: 10.1016/j.foodchem.2021.130562] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/06/2021] [Accepted: 07/06/2021] [Indexed: 01/16/2023]
Abstract
In this work, new approaches for the green extraction of polyphenols from sour cherry pomace were explored. Three Natural Deep Eutectic Solvents (NADES) systems based on choline chloride (ChCl) as a hydrogen bond acceptor (HBA) and malic acid, urea, and fructose (MalA, Ur, and Fru) as hydrogen bond donors (HBD) were used. NADES systems were prepared by heating and stirring (H&S), ultrasound (US), and microwave (MW) methods. It was found that MW-assisted preparation was the fastest requiring less than 30 s. Polyphenol extraction from cherry pomace was performed also by three mentioned methods, and compared with conventional methods. MW extraction was the most rapid with less than 5 min necessary for the extract preparation. All three NADES systems were highly efficient for anthocyanin extraction, but the most efficient was ChCl:MalA system. Extract based on ChCl:MalA system was for 62.33% more efficient for anthocyanin extraction comparing with the conventional solvent.
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Affiliation(s)
- Boris M Popovic
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia.
| | - Nikola Micic
- Plant Biochemistry Laboratory, Department of Plant Biology, Royal Veterinary and Agricultural University, 40 Thorvaldsensvej, DK-1871 Frederiksberg C, Copenhagen, Denmark
| | - Aleksandar Potkonjak
- Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - Bojana Blagojevic
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - Ksenija Pavlovic
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovica 3, Novi Sad, Serbia
| | - Dubravka Milanov
- Scientific Veterinary Institute Novi Sad, Rumenacki put 20, 21000 Novi Sad, Serbia
| | - Tatjana Juric
- Chemistry & Biochemistry Laboratory, Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
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26
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Kowalska G, Baj T, Kowalski R, Szymańska J. Optimization of Glycerol-Water Extraction of Selected Bioactive Compounds from Peppermint and Common Nettle. Antioxidants (Basel) 2021; 10:817. [PMID: 34065576 PMCID: PMC8160696 DOI: 10.3390/antiox10050817] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/15/2021] [Accepted: 05/18/2021] [Indexed: 01/25/2023] Open
Abstract
Current trends in the industry indicate that extraction solvents should conform with the ideals of so-called "green chemistry". Therefore, the objective of the presented study was to optimize the conditions for the extraction of polyphenols, flavonoids and chlorophyll from peppermint leaves (Mentha × piperita L., Lamiaceae) and from common nettle leaves (Urtica dioica L., Urticaceae) via green chemistry. The obtained experimental results were subjected to modelling by means of the multiple regression method, while the optimization of the system was addressed via the application of the desirability function. As a result of the use of glycerol-water systems for the extraction of the tested active compounds from mint leaves and nettle leaves, extracts with higher concentrations of polyphenols, flavonoids and chlorophyll were most often obtained, when compared with the use of classical solvents such as water and ethanol. In this work, we demonstrate that the extraction temperature has significant influence on the concentration of the determined components in the extracts. To obtain the highest values of the analysed parameters, leaves of peppermint should be extracted with glycerol-water mixture at the proportions of 30.5:69.5 at a temperature of 50 °C, while the optimal conditions for the extraction of leaves of common nettle were the glycerol-water proportions of 12.5:87.5 and extraction temperature of 20 °C. Comparing the average percentage differences between the highest values of the analysed parameters obtained in the experiment and the approximated values for various temperatures with the level of desirability, one can note a high correlation that, in the analysed examples, amounted to 0.9681. The study showed that glycerol can be an alternative solvent in the extraction of polyphenols, flavonoids and chlorophyll, replacing, e.g., ethanol-which, for various reasons, cannot always be used.
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Affiliation(s)
- Grażyna Kowalska
- Department of Tourism and Recreation, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland;
| | - Tomasz Baj
- Department of Pharmacognosy, Medical University of Lublin, 1 Chodźki Str., 20-093 Lublin, Poland;
| | - Radosław Kowalski
- Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, 8 Skromna Str., 20-704 Lublin, Poland
| | - Jolanta Szymańska
- Department of Integrated Paediatric Dentistry, Chair of Integrated Dentistry, Medical University of Lublin, 6 Chodźki Str., 20-093 Lublin, Poland;
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27
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Başyiğit B, Sağlam H, Hayoğlu İ, Karaaslan M. Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study with
Prunus cerasus
and
Punica granatum oils. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bülent Başyiğit
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
| | - Hidayet Sağlam
- Molecular Biology and Genetics Department Faculty of Arts and Sciences Kilis 7 Aralık University Kilis Turkey
| | - İbrahim Hayoğlu
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
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28
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Kurtulbaş Şahin E, Bilgin M, Şahin S. Recovery of anthocyanins from sour cherry (Prunus cerasus L.) peels via microwave assisted extraction: monitoring the storage stability. Prep Biochem Biotechnol 2020; 51:686-696. [PMID: 33275494 DOI: 10.1080/10826068.2020.1852418] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Utilization of economical and environmental methods as an alternative process to recover the industrial crops and food products into high-added value compounds is of great significant. In the current study, microwave assisted extraction (MAE) was optimized by response surface methodology (RSM) in order to evaluate the waste of sour cherry as a source of phenolic compounds rich in anthocyanins. The process parameters (microwave power, irradiation time and ethanol solvent concentration) of MAE method were optimized by face centered composite design of RSM. Responses such as total phenolic componds (TPC), total anthocyanin (TA) contents and antioxidant capacity (DPPH) of extracts were measured spectrophotometrically after extractions of samples. The optimized result of MAE was 500 W of microwave power, 90 s of irradation time and 80% ethanol solvent concentration. Antioxidant capacity was tested using by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical. Chromatographic analysis (HPLC) was also used to measure the concentration of major anthocyanin (cyanidin-3-glucoside) of the samples. Maximum predicted TPC, TA and DPPH yields on optimized conditions were 44.15 mg-GAE/g-FM (mg- gallic acid equivalent per g- fresh matter), 12.47 mg-cyanidin-3-glucoside/g-FM and 69.90 (%, inhibition), respectively. A stability assay under different conditions (light, dark, ambient condition, refrigerator and deep freezer) has been also performed in order to display the stability of bioactivity profile. All of the process parameters were significant at the level of p < 0.0001.
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Affiliation(s)
- Ebru Kurtulbaş Şahin
- Chemical Engineering Department, Istanbul University - Cerrahpaşa, Istanbul, Turkey
| | - Mehmet Bilgin
- Chemical Engineering Department, Istanbul University - Cerrahpaşa, Istanbul, Turkey
| | - Selin Şahin
- Chemical Engineering Department, Istanbul University - Cerrahpaşa, Istanbul, Turkey
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Cunha M, Lourenço A, Barreiros S, Paiva A, Simões P. Valorization of Cork Using Subcritical Water. Molecules 2020; 25:molecules25204695. [PMID: 33066478 PMCID: PMC7587334 DOI: 10.3390/molecules25204695] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/09/2020] [Accepted: 10/12/2020] [Indexed: 11/25/2022] Open
Abstract
Granulated cork was submitted to subcritical water extraction/hydrolysis in a semi-continuous reactor at temperatures in the range of 120–200 °C and with a constant pressure of 100 bar. The influence of temperature on the composition of the cork extracts obtained was assessed—namely, their content of carbohydrates and phenolics. The extraction yield increased with the temperature, and this was associated with the decrease in the dielectric constant of water and the increase in its ionic product. Extracts composed of up to 36% phenolics were obtained at temperatures of up to 120 °C, with an antioxidant activity only two times lower than that of pure gallic acid, but in low amounts. Assays at higher temperatures generated extracts richer in carbohydrates and with a phenolics content of ca. 20 wt.% in comparatively far higher amounts. Neither the amount of suberin nor its structure were affected by the subcritical water treatment.
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Affiliation(s)
- Mónica Cunha
- Correspondence: (M.C.); (P.S.); Fax: +351-212-948-385 (P.S.)
| | | | | | | | - Pedro Simões
- Correspondence: (M.C.); (P.S.); Fax: +351-212-948-385 (P.S.)
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30
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Janković S, Mitić M, Arsić B, Stankov-Jovanović V. The kinetic and thermodynamic studies of solid-liquid extraction of apigenin-glycosides from parsley ( Petroselinum crispum). SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1821219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Sonja Janković
- Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Niš, Serbia
| | - Milan Mitić
- Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Niš, Serbia
| | - Biljana Arsić
- Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Niš, Serbia
| | - Vesna Stankov-Jovanović
- Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Niš, Serbia
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31
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Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace. Food Chem 2020; 339:128086. [PMID: 33152877 DOI: 10.1016/j.foodchem.2020.128086] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 12/11/2022]
Abstract
Sweet cherries processing produces big amounts of wastes mainly constituted by cherry pomace that can be a source of bioactive polyphenols. However, during the extraction process, an important fraction called non-extractable polyphenols (NEPs) remains retained in the extraction residue. This work describes the development of an enzyme-assisted extraction (EAE) method to obtain NEPs from sweet cherry pomace employing three different enzymes. Box-Behnken experimental designs were employed to select the optimal conditions of extraction time, temperature, enzyme concentration, and pH. The total phenolic and proanthocyanidin contents and the antioxidant and antihypertensive capacities were measured. Optimal EAE conditions extracted higher content of proanthocyanidins and with higher bioactivity from extraction residue than alkaline and acid hydrolysis. Moreover, there were higher amounts of bioactive phenolics in the extraction residue than in the sweet cherry pomace extract. The estimation of NEPs molecular weight distribution by HPLC-SEC demonstrated that EAE extracted NEPs with high molecular weight.
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32
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Diaconeasa Z, Știrbu I, Xiao J, Leopold N, Ayvaz Z, Danciu C, Ayvaz H, Stǎnilǎ A, Nistor M, Socaciu C. Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention. Biomedicines 2020; 8:E336. [PMID: 32916849 PMCID: PMC7555344 DOI: 10.3390/biomedicines8090336] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/24/2020] [Accepted: 08/25/2020] [Indexed: 02/05/2023] Open
Abstract
Until today, numerous studies evaluated the topic of anthocyanins and various types of cancer, regarding the anthocyanins' preventative and inhibitory effects, underlying molecular mechanisms, and such. However, there is no targeted review available regarding the anticarcinogenic effects of dietary anthocyanins on skin cancers. If diagnosed at the early stages, the survival rate of skin cancer is quite high. Nevertheless, the metastatic form has a short prognosis. In fact, the incidence of melanoma skin cancer, the type with high mortality, has increased exponentially over the last 30 years, causing the majority of skin cancer deaths. Malignant melanoma is considered a highly destructive type of skin cancer due to its particular capacity to grow and spread faster than any other type of cancers. Plants, in general, have been used in disease treatment for a long time, and medicinal plants are commonly a part of anticancer drugs on the market. Accordingly, this work primarily aims to emphasize the most recent improvements on the anticarcinogenic effects of anthocyanins from different plant sources, with an in-depth emphasis on melanoma skin cancer. We also briefly summarized the anthocyanin chemistry, their rich dietary sources in flowers, fruits, and vegetables, as well as their associated potential health benefits. Additionally, the importance of anthocyanins in topical applications such as their use in cosmetics is also given.
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Affiliation(s)
- Zorița Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.S.); (M.N.); (C.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Ioana Știrbu
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
- Faculty of Physics, Babeș-Bolyai University, Kogalniceanu 1, 400084 Cluj-Napoca, Romania;
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau 999078, China;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Nicolae Leopold
- Faculty of Physics, Babeș-Bolyai University, Kogalniceanu 1, 400084 Cluj-Napoca, Romania;
| | - Zayde Ayvaz
- Faculty of Marine Science and Technology, Department of Marine Technology Engineering, Canakkale Onsekiz Mart University, 17100 Canakkale, Turkey;
| | - Corina Danciu
- Victor Babes University of Medicine and Pharmacy, Department of Pharmacognosy, 2 Eftimie Murgu Sq., 300041 Timisoara, Romania;
| | - Huseyin Ayvaz
- Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey;
| | - Andreea Stǎnilǎ
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.S.); (M.N.); (C.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Mǎdǎlina Nistor
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.S.); (M.N.); (C.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmen Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.S.); (M.N.); (C.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
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BAYRAM HM, ÖZTÜRKCAN A. Antosiyanince Zengin Kiraz Grubu Meyvelerin İnsan Sağlığı Üzerine Etkilerini İnceleyen Klinik Çalışmalara Bir Bakış. İSTANBUL GELIŞIM ÜNIVERSITESI SAĞLIK BILIMLERI DERGISI 2020. [DOI: 10.38079/igusabder.748640] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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Díez-Quijada Jiménez L, Guzmán-Guillén R, Cătunescu GM, Campos A, Vasconcelos V, Jos Á, Cameán AM. A new method for the simultaneous determination of cyanotoxins (Microcystins and Cylindrospermopsin) in mussels using SPE-UPLC-MS/MS. ENVIRONMENTAL RESEARCH 2020; 185:109284. [PMID: 32244106 DOI: 10.1016/j.envres.2020.109284] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/18/2020] [Accepted: 02/20/2020] [Indexed: 06/11/2023]
Abstract
The aim of this study was to optimize the extraction conditions of Microcystin-LR (MC-LR), Microcystin-RR (MC-RR), Microcystin-YR (MC-YR) and Cylindrospermopsin (CYN) simultaneously from mussels by using response surface methodology (RSM) and to validate the method by a dual solid phase extraction (SPE) system combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The optimal parameters were: 90% MeOH (% v/v) for the extraction, a solvent/sample ratio of 75 and 15% MeOH in the extract before loading onto SPE. Mussels were spiked at 10; 37.5 and 75 ng g-1 fresh weight (f.w) of the 4 toxins, showing linear ranges of 0.5-75 ng g-1 f.w; low values for the limits of detection (0.01-0.39 ng g-1 f.w.) and quantification (0.23-0.40 ng g-1 f.w.); acceptable recoveries (70.37-114.03%) and relative standard deviation (%RSDIP) values (2.61-13.73%). The method was successfully applied to edible mussels exposed to cyanobacterial extracts under laboratory conditions, and it could allow the monitoring of these cyanotoxins in environmental mussel samples.
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Affiliation(s)
| | | | - Giorgiana M Cătunescu
- University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania.
| | - Alexandre Campos
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Matosinhos, Portugal.
| | - Vitor Vasconcelos
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Matosinhos, Portugal; Department of Biology, Faculty of Science, University of Porto, Portugal.
| | - Ángeles Jos
- Area of Toxicology, Faculty of Pharmacy, University of Sevilla, Sevilla, Spain.
| | - Ana M Cameán
- Area of Toxicology, Faculty of Pharmacy, University of Sevilla, Sevilla, Spain.
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35
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Görgüç A, Özer P, Yılmaz FM. Simultaneous effect of vacuum and ultrasound assisted enzymatic extraction on the recovery of plant protein and bioactive compounds from sesame bran. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103424] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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36
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Başyiğit B, Sağlam H, Kandemir Ş, Karaaslan A, Karaaslan M. Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.02.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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37
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Iglesias-Carres L, Mas-Capdevila A, Bravo FI, Bladé C, Arola-Arnal A, Muguerza B. Optimization of extraction methods for characterization of phenolic compounds in apricot fruit (Prunus armeniaca). Food Funct 2020; 10:6492-6502. [PMID: 31535681 DOI: 10.1039/c9fo00353c] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fruits are rich in phenolic compounds with health-promoting activities. However, phenolic profiles vary between fruits. Hence, specific extraction methods are required for accurate profiling of the functional compounds. This study aims to develop an optimised method by response surface methodology to extract phenolics from apricots (Prunus armeniaca) and correctly characterise apricots' phenolic profile. For this, the effects of the solid-to-liquid ratio, temperature, extraction solvent, extraction time and sequential extraction steps on the extraction of major phenolic families were investigated. Methanol- and ethanol-based extractions were suitable, although methanol was the optimal solvent. The optimised extraction conditions were 20 g mL-1, 38 °C and 72% methanol (1% formic acid). When this method was used in apricots, the characterisation of their phenolic profile by HPLC-ESI-MS/MS showed a higher extraction of phenolic compounds than other studies in the literature that use non-specific extraction methods. The developed method is fast and economically feasible for accurate characterisation of the phenolic profile of apricot fruits and thus can be routinely used to extract apricot phenolic compounds for their characterisation.
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Affiliation(s)
- Lisard Iglesias-Carres
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, Tarragona, 43007, Spain.
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38
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Carpiné D, Dagostin JLA, Mazon E, Barbi RCT, Alves FEDSB, Chaimsohn FP, Ribani RH. Valorization of Euterpe edulis Mart. agroindustrial residues (pomace and seeds) as sources of unconventional starch and bioactive compounds. J Food Sci 2019; 85:96-104. [PMID: 31872872 DOI: 10.1111/1750-3841.14978] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 10/24/2019] [Accepted: 10/25/2019] [Indexed: 02/06/2023]
Abstract
Juçara fruit pomace is one of the most abundant byproducts of the pulp-making process, generally discarded despite their attractive nutritional content. In this sense, this study aimed to investigate the potential of juçara fruit pomace as an alternative source of starch and natural dyes. Starch extracted from juçara seed (JS) was characterized in approximate composition, crystallinity, thermal profile, morphology, and equilibrium moisture data. Total phenolic content, anthocyanins content, and in vitro antioxidant capacity were assessed for the juçara seedless pomace (JSP). JSP is rich in monomeric anthocyanins (7.19 to 7.23 mg cyanidin 3-O-glycoside/g dry matter [dm]), presents high antioxidant potential, elevated dietary fibers (72.7% dm), considerable amount of lipids (12.8% dm), low protein content, and ash traces. JS is a rich carbon source (76.91% fibers [dm]; 12.21% amylaceous reserve). Being high in carbohydrates, mainly starch, it can be classified as high starch content flour (juçara seed starch-flour [JSS-F]). JSS-F presented B-type crystallinity and conventional starch-like thermal stability. JSS-F exhibited type III sorption isotherm behavior and the Gugghenheim-Anderson-DeBoer model adequately represented the moisture equilibrium data. As a nutritive source of bioactive compounds and starch, juçara pomace should be regarded as a coproduct to be explored as an alternative natural ingredient to food, pharmaceutical, and chemical industries. PRACTICAL APPLICATION: Juçara agroindustrial residues (pomace and seeds) are a promising source of antioxidants and unconventional starch, which are usually discarded after depulping, representing approximately 74% of the fruits. Juçara pomace can be used to produce flour with marketing potential due to their functional properties and nutritional value. This flour can be incorporated directly into formulations or be used in extraction processes to obtain components of interest, for example, anthocyanins, to be used as a natural food dye. Starch can be extracted from juçara seeds, presenting adequate technological properties for partial replacement of conventional starches.
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Affiliation(s)
- Danielle Carpiné
- Food Engineering Graduate Program, Federal Univ. of Paraná, Polytechnic Center, 81531-980, Curitiba, Brazil
| | | | - Elisa Mazon
- Chemical Engineering Dept., Federal Univ. of Paraná, Polytechnic Center, 81531-980, Curitiba, Brazil
| | | | | | | | - Rosemary Hoffmann Ribani
- Food Engineering Graduate Program, Federal Univ. of Paraná, Polytechnic Center, 81531-980, Curitiba, Brazil
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Iglesias-Carres L, Mas-Capdevila A, Bravo FI, Mulero M, Muguerza B, Arola-Arnal A. Optimization and characterization of Royal Dawn cherry (Prunus avium) phenolics extraction. Sci Rep 2019; 9:17626. [PMID: 31772244 PMCID: PMC6879531 DOI: 10.1038/s41598-019-54134-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 11/05/2019] [Indexed: 01/31/2023] Open
Abstract
To correlate the beneficial effects of cherry consumption with their phenolic composition, a full and precise characterization is required. However, there is not a specific method to fully extract all phenolic compounds from sweet cherries. Thus, this study aimed to optimize the extraction of sweet cherry phenolics by response surface methodology and fully characterize the phenolic profile of Royal Dawn sweet cherries by HPLC-ESI-MS/MS. Extraction conditions were evaluated and optimized to 55 °C, MeOH 72%, 12 mL/g in two extraction steps. Royal Dawn sweet cherries presented rutin as the predominant phenolic compound, unlike most sweet cherry varieties. Additionally, ethanol was evaluated as a replacement solvent, obtaining lower extraction rates, especially for anthocyanins. However, in terms of total amounts, non-anthocyanin compounds were similarly extracted. The developed methodology was fast and can be routinely used in the evaluation of the phenolic profile of sweet cherries and to produce phenolic-rich extracts for the food industry.
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Affiliation(s)
- Lisard Iglesias-Carres
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnología, Universitat Rovira i Virgili, 43007, Tarragona, Spain
| | - Anna Mas-Capdevila
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnología, Universitat Rovira i Virgili, 43007, Tarragona, Spain
| | - Francisca Isabel Bravo
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnología, Universitat Rovira i Virgili, 43007, Tarragona, Spain
| | - Miquel Mulero
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnología, Universitat Rovira i Virgili, 43007, Tarragona, Spain
| | - Begoña Muguerza
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnología, Universitat Rovira i Virgili, 43007, Tarragona, Spain.
| | - Anna Arola-Arnal
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnología, Universitat Rovira i Virgili, 43007, Tarragona, Spain
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40
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Görgüç A, Özer P, Yılmaz FM. Microwave‐assisted enzymatic extraction of plant protein with antioxidant compounds from the food waste sesame bran: Comparative optimization study and identification of metabolomics using LC/Q‐TOF/MS. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14304] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Ahmet Görgüç
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Efeler Turkey
| | - Pınar Özer
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Efeler Turkey
| | - Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Efeler Turkey
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41
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Liu R, Zhao Z, Dai S, Che X, Liu W. Identification and Quantification of Bioactive Compounds in Diaphragma juglandis Fructus by UHPLC-Q-Orbitrap HRMS and UHPLC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3811-3825. [PMID: 30830781 DOI: 10.1021/acs.jafc.8b06890] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Diaphragma juglandis fructus is the dry wooden diaphragm inside walnuts and a byproduct in food processing of walnut kernels. The purpose of our research is to enrich the information on compounds in Diaphragma juglandis fructus to further discover and exploit its potential nutritional value. In this study, new quali-quantitative analytical approaches were developed to identify and determine bioactive compounds in Diaphragma juglandis fructus. Two-hundred compounds, including hydrolyzable tannins, flavonoids, phenolic acids, and quinones, were identified by UHPLC-Q-Orbitrap HRMS, more than 150 of which were first discovered in Diaphragma juglandis fructus. Among them, 21 major dietary polyphenols with health-promoting effects were successfully quantified using UHPLC-MS/MS, with total contents of 2.88-6.18 mg/g. This successful characterization and quantification of bioactive compounds in Diaphragma juglandis fructus gives a better understanding of its potential nutritional value and supports efficiently developing and reusing it instead of discarding it as agrofood waste.
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Affiliation(s)
- Rongxia Liu
- School of Pharmacy, Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong , Yantai University , Yantai 264005 , China
| | - Ziyan Zhao
- School of Pharmacy, Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong , Yantai University , Yantai 264005 , China
| | - Shengjun Dai
- School of Pharmacy, Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong , Yantai University , Yantai 264005 , China
| | - Xin Che
- School of Pharmacy, Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong , Yantai University , Yantai 264005 , China
| | - Wanhui Liu
- School of Pharmacy, Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong , Yantai University , Yantai 264005 , China
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43
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Sesame bran as an unexploited by-product: Effect of enzyme and ultrasound-assisted extraction on the recovery of protein and antioxidant compounds. Food Chem 2019; 283:637-645. [PMID: 30722922 DOI: 10.1016/j.foodchem.2019.01.077] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 01/05/2019] [Accepted: 01/06/2019] [Indexed: 11/22/2022]
Abstract
Significant amount of bran is discarded from sesame processing plants and yet it is seen as waste or animal feed. This study for the first time designed to recover protein and antioxidant compounds from sesame bran. In this respect, effectiveness of four different techniques i.e. viscozyme L, alcalase, ultrasound and ultrasound-assisted enzymatic extractions were tested and compared with standard alkaline method. RSM was used to investigate the effects of extraction parameters and to determine optimum process conditions. All of the independent parameters (enzyme concentrations, pH, ultrasound power, temperature and time) had significant effects on all of the responses. Alcalase exhibited higher recovery efficiency than viscozyme L. The highest protein yield, total phenolic compound and antioxidant capacities were found in ultrasound-assisted enzymatic extraction at 836 W ultrasound power, 43 °C, 98 min, 9.8 pH value and 1.248 AU/100 g enzyme concentration. SDS-PAGE and SEM analyses were also carried out to compare extraction techniques.
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44
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Iglesias-Carres L, Mas-Capdevila A, Sancho-Pardo L, Bravo FI, Mulero M, Muguerza B, Arola-Arnal A. Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes ( Vitis vinifera). Nutrients 2018; 10:nu10121931. [PMID: 30563177 PMCID: PMC6316023 DOI: 10.3390/nu10121931] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 11/17/2018] [Accepted: 12/03/2018] [Indexed: 01/10/2023] Open
Abstract
Scientific research has focused on the characterization of bioactive polyphenols from grape seeds and skins, and the pulp has often been overlooked. However, since the beneficial properties of grapes are associated with the consumption of whole fruit, a full extraction and posterior characterization of the phenolic compounds in whole grapes is required to identify the involved bioactive compounds. Such methodologies are not currently available for the whole edible parts of red grapes. This study aimed to determine the best polyphenol extraction conditions of whole red grapes, and apply the method to characterize and quantify the polyphenol composition of three different grapes. The optimized conditions were 80 mL/g, 65% methanol (1% formic acid), 72 °C, and 100 min under agitation of 500 rpm. Also, methanol and ethanol were compared as extraction solvents, and methanol achieved statistically higher extraction rates for anthocyanins. The results of this work suggest a higher quantification of phenolic compounds when red grapes are analyzed whole, including the seeds, pulp, and skin.
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Affiliation(s)
- Lisard Iglesias-Carres
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - Anna Mas-Capdevila
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - Lucía Sancho-Pardo
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - Francisca Isabel Bravo
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - Miquel Mulero
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - Begoña Muguerza
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
- EURECAT, Centre Tecnològic de Catalunya, Unit of nutrition and Health, 43204 Reus, Spain.
| | - Anna Arola-Arnal
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
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Yılmaz FM, Ersus Bilek S. Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics. ULTRASONICS SONOCHEMISTRY 2018; 48:509-516. [PMID: 30080578 DOI: 10.1016/j.ultsonch.2018.07.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 06/30/2018] [Accepted: 07/04/2018] [Indexed: 06/08/2023]
Abstract
This study evaluated the simultaneous effect of ultrasound on vacuum impregnation process to enhance infusion of calcium lactate and black carrot phenolics into ready to eat apple tissues. A vacuum - ultrasonic equipment was developed for this purpose and effects of different ultrasound powers (96-198 W) at 35 kHz and stage of ultrasound application at vacuum and restoration periods were investigated. The simultaneous application of 130 W ultrasound during vacuum impregnation did not rupture cellular integrity, but it led to increases in calcium content (13.8%), total phenolics (11.8%), total flavonoids (17.3%), total anthocyanins (24.6%) and antioxidant capacities (23.6%) of apple discs compared to non-ultrasound vacuum impregnation. In addition, total population of psychrophilic and mesophilic microorganisms were enumerated in both black carrot infused and non-infused samples and results showed that ultrasound-assisted vacuum impregnation treatment in the presence of black carrot phenolics were highly effective on inhibition of microorganisms growth in apple discs over storage period.
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Affiliation(s)
- Fatih Mehmet Yılmaz
- Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey.
| | - Seda Ersus Bilek
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
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Yılmaz FM, Görgüç A, Karaaslan M, Vardin H, Ersus Bilek S, Uygun Ö, Bircan C. Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials - A Review. Crit Rev Food Sci Nutr 2018; 59:3549-3563. [PMID: 30040438 DOI: 10.1080/10408398.2018.1496901] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.
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Affiliation(s)
- Fatih Mehmet Yılmaz
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Ahmet Görgüç
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Mehmet Karaaslan
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Hasan Vardin
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Seda Ersus Bilek
- Ege University, Food Engineering Department, Bornova, İzmir, Turkey
| | - Özge Uygun
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Cavit Bircan
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
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47
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Blackhall ML, Berry R, Davies NW, Walls JT. Optimized extraction of anthocyanins from Reid Fruits’ Prunus avium ‘Lapins’ cherries. Food Chem 2018; 256:280-285. [DOI: 10.1016/j.foodchem.2018.02.137] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 02/14/2018] [Accepted: 02/25/2018] [Indexed: 11/26/2022]
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48
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Ciccoritti R, Paliotta M, Centioni L, Mencarelli F, Carbone K. The effect of genotype and drying condition on the bioactive compounds of sour cherry pomace. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2982-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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49
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Pedras B, Salema-Oom M, Sá-Nogueira I, Simões P, Paiva A, Barreiros S. Valorization of white wine grape pomace through application of subcritical water: Analysis of extraction, hydrolysis, and biological activity of the extracts obtained. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.05.020] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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50
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Türken T, Erge HS. Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology. FOOD SCI TECHNOL INT 2017; 23:540-549. [PMID: 28474971 DOI: 10.1177/1082013217708077] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30, 40 ℃); and treatment times of 2, 6, 10 min at a constant frequency of 20 kHz. Different ultrasonication amplitudes, temperatures, and times had no significant effect on pH,°Bx, and titratable acidity. A significant increase in total monomeric anthocyanins was observed as the amplitude level and temperature increased (p < 0.01). An increase in the total phenolics was also obtained as the temperature increased (p < 0.05). The effect of amplitude level on antioxidant capacity of sour cherry juice was also found significant (p < 0.05). Color parameters (L*, a*, b*, C, h) generally increased by increasing temperature, amplitude level, and treatment time. It was determined that Escherichia coli O157:H7 significantly affected by temperature and treatment time (p < 0.05).
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Affiliation(s)
- Tuğba Türken
- Food Engineering Department, Faculty of Engineering and Architecture, Abant İzzet Baysal University, Bolu, Turkey
| | - Hande S Erge
- Food Engineering Department, Faculty of Engineering and Architecture, Abant İzzet Baysal University, Bolu, Turkey
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