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Gil KA, Jokić S, Cikoš AM, Banožić M, Jakovljević Kovač M, Fais A, Tuberoso CIG. Comparison of Different Green Extraction Techniques Used for the Extraction of Targeted Flavonoids from Edible Feijoa ( Acca sellowiana (O.Berg) Burret) Flowers. PLANTS (BASEL, SWITZERLAND) 2023; 12:1461. [PMID: 37050087 PMCID: PMC10096538 DOI: 10.3390/plants12071461] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/24/2023] [Accepted: 03/25/2023] [Indexed: 06/19/2023]
Abstract
This study aimed to investigate the effect of four green extraction techniques (ultrasound-assisted extraction, UAE; supercritical fluid extraction, SFE; subcritical water extraction, SWE; and extraction using deep eutectic solvents, DES) on the extraction of targeted flavonoids from edible feijoa flowers. The bioactive components in the obtained extracts were quantified by High-Performance Liquid Chromatography-Photodiode Array Detector (HPLC-PDA). Moreover, total polyphenol content and antioxidant activity by DPPH•, ABTS•+, FRAP, and CUPRAC assays were investigated. UAE generally gave the highest yields for isoquercitrin and quercetin content (18.36-25.33 and 10.86-16.13 µg/g), while DES extraction with choline chloride:lactic acid (1:2) and H2O content of 50% gave the highest yield of chrysanthemin (90.81 µg/g). The highest yield of flavone (12.69 mg/g) was obtained with supercritical CO2 at 300 bar. Finally, UAE gave the highest total polyphenol content (ca. 64 mg GAE/g) and antioxidant activity at 70 °C during 30 min with 40% (0.84 mmol TEAC/g and 2.25 mmol Fe2+/g, for ABTS•+ and CUPRAC, respectively) and 60% ethanol-water solution (0.49 mmol TEAC/g and 2.09 mmol Fe2+/g, for DPPH• and FRAP, respectively). The eco-friendly extraction techniques resulted in selective methods capable of extracting targeted bioactive compounds from edible feijoa flowers.
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Affiliation(s)
- Katarzyna Angelika Gil
- Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, S.P. Monserrato-Sestu km 0.700, 09042 Monserrato, Italy
| | - Stela Jokić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Ana-Marija Cikoš
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Marija Banožić
- Faculty of Agriculture and Food Technology, University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina
| | - Martina Jakovljević Kovač
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Antonella Fais
- Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, S.P. Monserrato-Sestu km 0.700, 09042 Monserrato, Italy
| | - Carlo Ignazio Giovanni Tuberoso
- Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, S.P. Monserrato-Sestu km 0.700, 09042 Monserrato, Italy
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Cheng Y, Xue F, Yu S, Du S, Yang Y. Subcritical Water Extraction of Natural Products. Molecules 2021; 26:4004. [PMID: 34209151 PMCID: PMC8271798 DOI: 10.3390/molecules26134004] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/20/2021] [Accepted: 06/20/2021] [Indexed: 12/13/2022] Open
Abstract
Subcritical water refers to high-temperature and high-pressure water. A unique and useful characteristic of subcritical water is that its polarity can be dramatically decreased with increasing temperature. Therefore, subcritical water can behave similar to methanol or ethanol. This makes subcritical water a green extraction fluid used for a variety of organic species. This review focuses on the subcritical water extraction (SBWE) of natural products. The extracted materials include medicinal and seasoning herbs, vegetables, fruits, food by-products, algae, shrubs, tea leaves, grains, and seeds. A wide range of natural products such as alkaloids, carbohydrates, essential oil, flavonoids, glycosides, lignans, organic acids, polyphenolics, quinones, steroids, and terpenes have been extracted using subcritical water. Various SBWE systems and their advantages and drawbacks have also been discussed in this review. In addition, we have reviewed co-solvents including ethanol, methanol, salts, and ionic liquids used to assist SBWE. Other extraction techniques such as microwave and sonication combined with SBWE are also covered in this review. It is very clear that temperature has the most significant effect on SBWE efficiency, and thus, it can be optimized. The optimal temperature ranges from 130 to 240 °C for extracting the natural products mentioned above. This review can help readers learn more about the SBWE technology, especially for readers with an interest in the field of green extraction of natural products. The major advantage of SBWE of natural products is that water is nontoxic, and therefore, it is more suitable for the extraction of herbs, vegetables, and fruits. Another advantage is that no liquid waste disposal is required after SBWE. Compared with organic solvents, subcritical water not only has advantages in ecology, economy, and safety, but also its density, ion product, and dielectric constant can be adjusted by temperature. These tunable properties allow subcritical water to carry out class selective extractions such as extracting polar compounds at lower temperatures and less polar ingredients at higher temperatures. SBWE can mimic the traditional herbal decoction for preparing herbal medication and with higher extraction efficiency. Since SBWE employs high-temperature and high-pressure, great caution is needed for safe operation. Another challenge for application of SBWE is potential organic degradation under high temperature conditions. We highly recommend conducting analyte stability checks when carrying out SBWE. For analytes with poor SBWE efficiency, a small number of organic modifiers such as ethanol, surfactants, or ionic liquids may be added.
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Affiliation(s)
- Yan Cheng
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
- Department of Chemistry, East Carolina University, Greenville, NC 27858, USA
| | - Fumin Xue
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Shuai Yu
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Shichao Du
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Yu Yang
- Department of Chemistry, East Carolina University, Greenville, NC 27858, USA
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Martín-Lara M, Chica-Redecillas L, Pérez A, Blázquez G, Garcia-Garcia G, Calero M. Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars. Foods 2020; 9:E1640. [PMID: 33182839 PMCID: PMC7697518 DOI: 10.3390/foods9111640] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/15/2020] [Accepted: 11/05/2020] [Indexed: 12/17/2022] Open
Abstract
In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment (in insoluble solid and liquid fraction) was studied in detail. Then, enzymatic hydrolysis using commercial cellulase was performed with the insoluble solid resulting from pretreatment. The objective was to compare results with and without pretreatment. The results showed that the pretreatment step was effective to facilitate the sugars release in enzymatic hydrolysis, increasing the global sugar yield. This was especially notable when pretreatment was carried out at 180 °C for 40 min for glucose yields. In these conditions a global glucose yield of 61.02% was obtained. In addition, very low concentrations of phenolic compounds (ranging from 69.12 to 82.24 mg/L) were found in the liquid fraction from enzymatic hydrolysis, decreasing the possibility of fermentation inhibition produced by these components. Results showed that Italian green pepper is an interesting feedstock to obtain free sugars and prevent the enormous quantity of this food waste discarded annually.
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Affiliation(s)
- M.A. Martín-Lara
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - L. Chica-Redecillas
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - A. Pérez
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - G. Blázquez
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - G. Garcia-Garcia
- Department of Chemical and Biological Engineering, The University of Sheffield, Sir Robert Hadfield Building, Sheffield S1 3JD, UK;
| | - M. Calero
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
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Asadi Y, Farahmandfar R. Frying stability of canola oil supplemented with ultrasound-assisted extraction of Teucrium polium. Food Sci Nutr 2020; 8:1187-1196. [PMID: 32148824 PMCID: PMC7020264 DOI: 10.1002/fsn3.1405] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 10/05/2019] [Accepted: 10/08/2019] [Indexed: 12/19/2022] Open
Abstract
In this study, antioxidant activity and protective effects of Teucrium polium extract in stabilizing of canola oil during frying were tested and compared to synthetic antioxidant, BHA. Total phenolic, α-tocopherol, flavonoid, and condensed tannin content of Teucrium polium extracted by ethanol ultrasound-assisted were 60.90 mg/g, 103.66 μg/ml, 4.36 mg/g, and 3.77 mg/g, respectively. Moreover, IC50 of the extract was 924.21 ppm. Canola oil samples containing 200, 600, and 1,000 ppm of the extract were heated at 180˚C for 30 hr and compared with BHA. Progress of oil oxidation was determined by measuring their peroxide value (PV), acid value (AV), iodine value (IV), carbonyl value (CV), color index (CI), conjugated diene value, and total polar compounds (TPC). The results showed that the extract was capable of retarding oil oxidation and deterioration significantly (p < .05) at all concentrations during frying. So, Teucrium polium extract can be used as natural antioxidant to retard oil oxidation.
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Affiliation(s)
- Yegane Asadi
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources UniversitySariIran
| | - Reza Farahmandfar
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources UniversitySariIran
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Stabilizing corn oil using the lemon balm ( Melissa officinalis) antioxidants extracted by subcritical water. Journal of Food Science and Technology 2019; 56:695-704. [PMID: 30906027 DOI: 10.1007/s13197-018-3525-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2018] [Accepted: 11/15/2018] [Indexed: 10/27/2022]
Abstract
This research was set up to identify the impact of the antioxidant compounds present in lemon balm extract (LBE) as obtained by the subcritical water (SBCW) method on the oxidative stability of corn oil. An extraction yield of 28.52% was obtained for the SBCW and rosmarinic acid was identified to be the predominant phenolic compound present in the LBE. The total phenolic content of the LBE was found to be 212.74 mg gallic acid/g extract. Subsequently, 200, 400, 800, 1600 and 3200 ppm of the LBE were added to corn oil and its peroxide value (PV), acid value (AV), conjugated diene (CD), carbonyl value (CV), oxidative stability index (OSI), total polar compound and total phenolic compounds were compared to control and the sample containing 200 ppm of the BHA throughout the 16-day Schaal oven test at 70 °C. Our findings indicated that the corn oil containing greater LBE concentration had lower PV, AV, CD, and CV but greater OSI than the control sample. Evaluation of total polar compounds confirmed lower extent of the compounds with high polarity in the greater levels of the LBE. Finally, the LBE was able to slow down the rancidity of corn oil and the samples with higher LBE exhibited gentle oxidation rate.
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Subcritical Water Technology for Extraction of Phenolic Compounds from Chlorella sp. Microalgae and Assessment on Its Antioxidant Activity. Molecules 2017; 22:molecules22071105. [PMID: 28671617 PMCID: PMC6152142 DOI: 10.3390/molecules22071105] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 06/21/2017] [Accepted: 06/22/2017] [Indexed: 11/20/2022] Open
Abstract
Chlorella sp. microalgae is a potential source of antioxidants and natural bioactive compounds used in the food and pharmaceutical industries. In this study, a subcritical water (SW) technology was applied to determine the phenolic content and antioxidant activity of Chlorella sp. This study focused on maximizing the recovery of Chlorella sp. phenolic content and antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay as a function of extraction temperature (100–250 °C), time (5–20 min) and microalgae concentration (5–20 wt. %) using response surface methodology. The optimal operating conditions for the extraction process were found to be 5 min at 163 °C with 20 wt. % microalgae concentration, which resulted in products with 58.73 mg gallic acid equivalent (GAE)/g phenolic content and 68.5% inhibition of the DPPH radical. Under optimized conditions, the experimental values were in close agreement with values predicted by the model. The phenolic content was highly correlated (R² = 0.935) with the antioxidant capacity. Results indicated that extraction by SW technology was effective and that Chlorella sp. could be a useful source of natural antioxidants.
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Subcritical Water Extraction of Ursolic Acid from Hedyotis diffusa. APPLIED SCIENCES-BASEL 2017. [DOI: 10.3390/app7020187] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Zhang ZF, Lu LY, Liu Y, Zeng R, Xie J, Huang YQ, Shen Q, Cheung HY. Determination of Antioxidants in Smilacis Glabrae Rhizoma by High-Performance Liquid Chromatography with Ultraviolet and Mass Spectrometry Detection. ANAL LETT 2016. [DOI: 10.1080/00032719.2015.1133635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Wang W, Xu H, Chen H, Tai K, Liu F, Gao Y. In vitro antioxidant, anti-diabetic and antilipemic potentials of quercetagetin extracted from marigold (Tagetes erecta L.) inflorescence residues. Journal of Food Science and Technology 2016; 53:2614-24. [PMID: 27478217 DOI: 10.1007/s13197-016-2228-6] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2016] [Accepted: 04/04/2016] [Indexed: 01/28/2023]
Abstract
Quercetagetin, the major flavonoid in marigold (Tagetes erecta L.) inflorescence residues was extracted and purified. The content of quercetagetin after the purification was 89.91 ± 0.26 %. The in vitro antioxidant activity of quercetagetin and its potential in controlling diabetes mellitus and obesity were investigated and compared to quercetin and rutin. The 50 % inhibitory concentration (IC50) values of quercetagetin on scavenging 1, 1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azinobis-(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) and hydroxyl radicals were 27.12 ± 1.31 μmol/L, 12.16 ± 0.56 μmol/L and 1833.97 ± 6.66 μmol/L, respectively. The IC50 values of quercetagetin on α-glucosidase, α-amylase and pancreatic lipase were 180.11 ± 3.68 μmol/L, 137.71 ± 3.55 μmol/L and 2327.58 ± 12.37 μmol/L, respectively. These results indicated that quercetagetin exhibited strong in vitro antioxidant, anti-diabetic and antilipemic activities. Lineweaver-Burk plots analysis elucidated that quercetagetin inhibited α-glucosidase and α-amylase non-competitively, while its inhibition against pancreatic lipase was involved in a mixed-type pattern. Moreover, strong correlations were found between ABTS(·+)/DPPH(·) scavenging activities and lipase inhibitory activity (R (2) > 0.90), as well as ·OH scavenging activity and α-amylase inhibitory activity (R (2) = 0.8967).
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Affiliation(s)
- Weiyou Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food From Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No.17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Honggao Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food From Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No.17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Hua Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food From Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No.17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Kedong Tai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food From Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No.17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food From Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No.17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food From Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No.17 Qinghua East Road, Haidian District, Beijing, 100083 China
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