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Silva JDR, Arruda HS, Andrade AC, Berilli P, Borsoi FT, Monroy YM, Rodrigues MVN, Sampaio KA, Pastore GM, Marostica Junior MR. Eugenia calycina and Eugenia stigmatosa as Promising Sources of Antioxidant Phenolic Compounds. PLANTS (BASEL, SWITZERLAND) 2024; 13:2039. [PMID: 39124157 PMCID: PMC11313698 DOI: 10.3390/plants13152039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2024] [Revised: 07/19/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024]
Abstract
In this study, Eugenia calycina and Eugenia stigmatosa, native Brazilian berries, were explored regarding their proximal composition, bioactive compounds, and antioxidant activities. The edible parts of both fruits presented a low content of lipids, proteins, and carbohydrates, resulting in a low caloric value (<70 kcal/100 g fw). E. stigmatosa fruit showed a high total fiber content (3.26 g/100 g fw), qualifying it as a source of dietary fiber. The sugar profile was mainly monosaccharides (glucose, fructose, and rhamnose). Significant contents of total phenolics and flavonoids, monomeric anthocyanins and, condensed tannins, were observed in both fruits. E. calycina contains a high level of anthocyanins, primarily cyanidin-3-glucoside (242.97 µg/g). Other phenolic compounds were also found, the main ones being rutin and ellagic acid. In contrast, E. stigmatosa is mainly composed of rutin and gallic acid. Furthermore, these fruits showed expressive antioxidant activity, evidenced by ORAC, FRAP, and ABTS. These Eugenia fruits are promising sources of bioactive compounds and have a low caloric and high dietary fiber content, making them interesting options for inclusion in a balanced diet, contributing to the promotion of health and the valorization and conservation of Brazilian biodiversity.
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Affiliation(s)
- Juliana Dara Rabêlo Silva
- Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil; (H.S.A.); (A.C.A.); (P.B.); (F.T.B.); (G.M.P.)
| | - Henrique Silvano Arruda
- Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil; (H.S.A.); (A.C.A.); (P.B.); (F.T.B.); (G.M.P.)
| | - Amanda Cristina Andrade
- Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil; (H.S.A.); (A.C.A.); (P.B.); (F.T.B.); (G.M.P.)
| | - Patrícia Berilli
- Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil; (H.S.A.); (A.C.A.); (P.B.); (F.T.B.); (G.M.P.)
| | - Felipe Tecchio Borsoi
- Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil; (H.S.A.); (A.C.A.); (P.B.); (F.T.B.); (G.M.P.)
| | - Yaneth Machaca Monroy
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil; (Y.M.M.); (K.A.S.)
| | - Marili Villa Nova Rodrigues
- Pluridisciplinary Center for Chemical, Biological and Agricultural Research (CPQBA), University of Campinas (UNICAMP), Paulínia 13148-218, São Paulo, Brazil;
| | - Klicia Araujo Sampaio
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil; (Y.M.M.); (K.A.S.)
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil; (H.S.A.); (A.C.A.); (P.B.); (F.T.B.); (G.M.P.)
| | - Mario Roberto Marostica Junior
- Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil; (H.S.A.); (A.C.A.); (P.B.); (F.T.B.); (G.M.P.)
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Noguera NH, Noguera DCLH, Machado APDF, Reguengo LM, Nascimento RDPD. Emerging berries from the Brazilian Amazon and Atlantic Forest biomes: new sources of bioactive compounds with potential health benefits. Food Funct 2024; 15:5752-5784. [PMID: 38753200 DOI: 10.1039/d4fo00182f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Brazil has a broad geographic biodiversity spread across its six different biomes. However, it has been suffering from the abusive exploitation of its resources, which poses a threat to the local fauna and flora. The Amazon and Atlantic Forest, for example, are birthplaces to rare and edible native species, such as bacaba (Oenocarpus bacaba, Arecaceae) and camu-camu (Myrciaria dubia, Myrtaceae), and cereja-do-Rio Grande (Eugenia involucrata, Myrtaceae) and grumixama (Eugenia brasiliensis, Myrtaceae), respectively. These plants produce fruits which are sources of macro and micronutrients, including sugars, dietary fibers, vitamins, minerals, and/or lipids. Nutritionally, their consumption have the ability to reach partially or totally the daily recommendations for adults of some nutrients. More recently, these fruits have also been exposed as interesting sources of minor bioactive compounds, such as carotenoids, terpenes, and/or polyphenols, the latter which include anthocyanins, phenolic acids, and tannins. Particularly, bacaba stands out for being a rich source of polyunsaturated fatty acids (around 22%, dry weight) and dietary fibers (6.5-21%, dry weight); camu-camu has very high contents of vitamin C (up to 5000 mg per 100 g of pulp, dry basis); and cereja-do-Rio-Grande and grumixama are abundant sources of anthocyanins. Although they are still underexplored, several in vitro and in vivo studies with different parts of the fruits, including the peel, seed, and pulp, indicate their health potential through anti-oxidative, anti-obesity, antihyperglycemic, antidyslipidemic, antimicrobial, and/or anticancer effects. All things considered, the focus of this research was to highlight the bioactive potential and health impact of native fruits from the Amazon and Atlantic Forest biomes.
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Affiliation(s)
- Nathan Hargreaves Noguera
- Universidade Estadual de Campinas, Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil
| | - Dyana Carla Lima Hargreaves Noguera
- Universidade Estadual de Campinas, Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula da Fonseca Machado
- Universidade Federal da Grande Dourados, Faculdade de Engenharia, 79804-970, Dourados, Mato Grosso do Sul, Brazil
| | - Livia Mateus Reguengo
- Universidade Estadual de Campinas, Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil.
| | - Roberto de Paula do Nascimento
- Universidade Estadual de Campinas, Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil.
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Bonin AMF, Ávila S, Etgeton SAP, de Lima JJ, Dos Santos MP, Grassi MT, Krüger CCH. Ripening stage impacts nutritional components, antiglycemic potential, digestibility and antioxidant properties of grumixama (Eugenia brasiliensis Lam.) fruit. Food Res Int 2024; 178:113956. [PMID: 38309876 DOI: 10.1016/j.foodres.2024.113956] [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: 09/18/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
This study aimed to determine the nutritional components (macronutrients ans minerals) and α-amylase inhibition capacity of freeze-dried grumixama (Eugenia brasiliensis Lam) seeds (S) and pulp/peel (P) portions, at ripe and mid-ripe stages. In vitro digestion was also performed on S and P from grumixama to assess the bioaccessibility of total phenolic compound (TPC), flavonoids (TFC), and anthocyanins (TAC), as well as to examine their impact on antioxidant activity (DPPH, ABTS, FRAP). The ripening process impacts the bioactive compounds and individual phenolics of S and P portions. The ripe S was source of myricetin and exhibited higher antioxidant activity, while mid-ripe S was high in flavonoids and cinnamic acid with higher antiglycemic potential. Ripe P showed higher soluble fiber, carbohydrate, TAC, and caffeic acid content, whereas mid-ripe P had increased mineral content (calcium, potassium, manganese), catechin, and TPC. After in vitro digestion, the P portion showed a bioaccessibility of total phenolic content (TPC) and total flavonoid content (TFC) exceeding 40% at intestinal phase. In contrast, the S portions had better release of TPC and TFC and antioxidant activity at gastric phase. Considering the outstanding nutritional and biological properties of grumixama fruit, freeze-dried S and P portions from both ripening stages possess could be explored as valuable sources of nutrients and antioxidant compounds.
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Affiliation(s)
- Anna Maria Forcelini Bonin
- Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil.
| | - Suelen Ávila
- Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil.
| | - Schaina Andriela Pontarollo Etgeton
- Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil
| | - Jair José de Lima
- Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil
| | - Mayara Padovan Dos Santos
- Postgraduate Program in Chemistry, Federal University of Paraná, Polytechnic Center, 81531-980 Curitiba, Paraná, Brazil
| | - Marco Tadeu Grassi
- Chemistry Department, Federal University of Paraná, Polytechnic Center, 81530-000 Curitiba, Paraná, Brazil
| | - Claudia Carneiro Hecke Krüger
- Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170 Curitiba, Paraná, Brazil
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Dorosh O, Fernandes VC, Delerue-Matos C, Moreira MM. Blueberry Pruning Wastes: From an Undervalued Agricultural Residue to a Safe and Valuable Source of Antioxidant Compounds for the Food Industry. Foods 2024; 13:317. [PMID: 38275684 PMCID: PMC10815574 DOI: 10.3390/foods13020317] [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: 12/01/2023] [Revised: 12/30/2023] [Accepted: 01/15/2024] [Indexed: 01/27/2024] Open
Abstract
Blueberry fruits have been widely explored for their rich composition of bioactive compounds with recognized health benefits. In contrast, blueberry pruning waste (BPW), generated during the pruning stages of blueberries, has been typically overlooked, even though it can represent a potential source of natural antioxidants. This study aims to characterize the value-added compounds extracted from BPW using green techniques, namely microwave-assisted and subcritical water extraction. The total phenolic content ranged from 157 ± 5 to 335 ± 12 mg GAE/g dw, while the radical scavenging activity determined by a DPPH assay varied from 223 ± 21 to 453 ± 21 mg Trolox equivalents/g dw. Additionally, to ensure the safe application of BPW and its extracts, a screening of pesticides and several environmental contaminants was conducted. Chlorpyrifos-methyl was quantified at a concentration of 4.27 µg/kg in a Bluecrop variety collected in 2019; however, none of the studied compounds were found in the extracts. Despite the presence of a pesticide, this level was below the maximum residue limits for blueberry crops. The results of this study demonstrated the potential of this agro-industrial residue as a natural source of bioactive compounds with high antioxidant activity for food industry applications.
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Bai X, Zhou L, Zhou L, Cang S, Liu Y, Liu R, Liu J, Feng X, Fan R. The Research Progress of Extraction, Purification and Analysis Methods of Phenolic Compounds from Blueberry: A Comprehensive Review. Molecules 2023; 28:molecules28083610. [PMID: 37110844 PMCID: PMC10140916 DOI: 10.3390/molecules28083610] [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: 03/21/2023] [Revised: 04/15/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Blueberry is the source of a variety of bioactive substances, including phenolic compounds, such as anthocyanins, pterostilbene, phenolic acids, etc. Several studies have revealed that polyphenols in blueberry have important bioactivities in maintaining health, such as antioxidant and anti-tumor activities, immune regulation, the prevention of chronic diseases, etc. Therefore, these phenolic compounds in blueberries have been widely used in the field of healthcare, and the extraction, isolation, and purification of phenolic compounds are the prerequisites for their utilization. It is imperative to systematically review the research progress and prospects of phenolic compounds present in blueberries. Herein, the latest progress in the extraction, purification, and analysis of phenolic compounds from blueberries is reviewed, which can in turn provide a foundation for further research and usage of blueberries.
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Affiliation(s)
- Xinyu Bai
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Lin Zhou
- Department of Food Science, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Li Zhou
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Song Cang
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Yuhan Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Rui Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Jie Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Xun Feng
- Department of Sanitary Chemistry, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Ronghua Fan
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
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Albuquerque BR, Finimundy TC, Pinela J, Pires TCSP, Mandim F, Vaz J, Corrêa RCG, Oliveira MBPP, Barros L. Brazilian berry waste as a source of bioactive compounds: grumixama ( Eugenia brasiliensis Lam.) as a case study. Food Funct 2023; 14:3994-4005. [PMID: 37051824 DOI: 10.1039/d2fo04107c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/14/2023]
Abstract
Grumixama, Eugenia brasiliensis Lam., is a Brazilian berry little explored commercially and scientifically. However, local small producers market this fruit in the form of frozen pulp, which generates bioresidues, composed of seeds and peels. With the view to propose strategies for valuing grumixama, this study aimed to determine the chemical composition and assess the bioactivities of the hydroethanolic extracts of the whole residue (GR), seed (GS) and peel (GP) fractions of E. brasiliensis. From the results, GP had the highest concentration of organic acids (oxalic, malic, ascorbic and citric acids), total tocopherols, condensed tannins, anthocyanins, and other flavonoids. On the other hand, GS showed the highest content of monounsaturated fatty acids and hydrolysable tannins, whereas GR displayed a mixture of compounds detected in each of its parts. Regarding the bioactivities, low extract concentrations were required in two in vitro antioxidant assays, namely TBARS (EC50 = 0.90-1.34 μg mL-1) and OxHLIA (IC50 = 21-65 μg mL-1). Furthermore, GP had the highest inhibition activity of cellular oxidation in the CAA assay (80 ± 0.6%), while GS showed the highest anti-inflammatory activity via nitric oxide production inhibition (EC50 = 98.0 ± 0.5 μg mL-1). All samples induced cell growth inhibition of the tested tumor cells (GI50 = 14.7-186 μg mL-1) besides antibacterial and antifungal effects at low concentrations, but all samples were harmful to normal cells at moderate concentrations (GI50 = 145-268 μg mL-1). Therefore, E. brasiliensis residue could be a good source of bioactive compounds to be used in several areas. However, additional studies are needed to confirm its safety as well as to unravel the mechanisms behind its biological activities.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Jorge Viterbo Ferreira Street, 4050-313 Porto, Portugal
| | - Tiane C Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
| | - Filipa Mandim
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Josiana Vaz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rúbia C G Corrêa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Programa de Pós-Graduação em Tecnologias Limpas, Instituto Cesumar de Ciência, Tecnologia e Inovação - ICETI, Universidade Cesumar - UNICESUMAR, 87050-390, Maringá, Paraná, Brasil
| | - Maria Beatriz P P Oliveira
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Jorge Viterbo Ferreira Street, 4050-313 Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Tischer B, Pangloli P, Nieto-Veloza A, Reeder M, Dia VP. Bioactive compounds, antioxidant capacity and anti-inflammatory activity of native fruits from Brazil. PLoS One 2023; 18:e0285625. [PMID: 37163497 PMCID: PMC10171607 DOI: 10.1371/journal.pone.0285625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 04/26/2023] [Indexed: 05/12/2023] Open
Abstract
The purpose of this study was to extract, identify, and quantify the phenolic compounds in grumixama (Eugenia brasilienses Lam.) and guabiju (Myrcianthes pungens), native fruits from southern region of Brazil, and to explore their antioxidant and anti-inflammatory properties. The phenolic compounds were extracted with acidified water and acidified methanol and evaluated for their bioactive constituents, antioxidant capacity, and anti-inflammatory properties. Spectrophotometric quantification shows tannins to be the most prevalent at 2.3 to 5.8 g/100g fresh fruit with acidified methanol containing higher concentrations of different phenolics than acidified water. HPLC analysis indicates that gallic acid, catechin, vanillic acid, and ellagic acid are the most prevalent phenolics in the two fruits extracts. Scavenging of DPPH and NO radicals showed inhibition by as much as 95% and 80%, respectively, at 2.5 gallic acid equivalent (GAE)/mL of the extract. At 50 μg GAE/mL, the release of pro-inflammatory molecules NO and IL-6 was significantly reduced with acidified methanol extract having higher inhibitory activity. Our results revealed that these native fruits, grown in the south of Brazil, are rich sources of phenolic compounds and have great antioxidant and anti-inflammatory activity.
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Affiliation(s)
- Bruna Tischer
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, Tennessee, United States of America
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Philipus Pangloli
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, Tennessee, United States of America
| | - Andrea Nieto-Veloza
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, Tennessee, United States of America
| | - Matthew Reeder
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, Tennessee, United States of America
| | - Vermont P Dia
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, Tennessee, United States of America
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Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010206. [PMID: 36615402 PMCID: PMC9822000 DOI: 10.3390/molecules28010206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022]
Abstract
The presence of antibiotic residues in drinking water may be a source of contamination, which could affect the diffusion of polyphenols into the wine must during the traditional fermentation process. Antibiotic residues such as ivermectin, hydroxychloroquine, ciprofloxacin, and azithromycin on the diffusion of polyphenols and anthocyanins during wine fermentation were studied. Different samples were taken at different periods (0, 48, 96, and 168 h) to analyse the total polyphenols, anthocyanin content, and antioxidant capacity, which were correlated with Peleg's equation to establish the diffusion kinetics of these compounds. The results indicated that the presence of antibiotics reduced between 40 and 50% the diffusion of the total polyphenols and monomeric anthocyanins in red wine. The use of ivermectin showed the highest kinetic parameter k1 compared with the use of other antibiotics. This suggested that the chemical structure and molecular weight of the antibiotics could play an important role in inhibiting the metabolism of yeasts affecting the ethanol and CO2 production. Consequently, cell membranes would be impermeable and would not allow the release of polyphenols and anthocyanins. Therefore, it is necessary to establish strategies that allow future water quality control in wine production companies.
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Siqueira dos Santos S, de Santana Magalhães F, Mendes SF, Madrona GS, Reis MHM. Purification of bioactive compounds from blackberry pomace: investigation of techniques to reduce fouling during flat membrane ultrafiltration process. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Liu Y, Zhang Y, Zhou Y, Feng XS. Anthocyanins in Different Food Matrices: Recent Updates on Extraction, Purification and Analysis Techniques. Crit Rev Anal Chem 2022; 54:1430-1461. [PMID: 36045567 DOI: 10.1080/10408347.2022.2116556] [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] [Indexed: 10/14/2022]
Abstract
Anthocyanins (ANCs), a kind of natural pigments, are widely present in food substrates. Evidence has shown that ANCs can promote health in terms of anti-oxidation, anti-tumor, and anti-inflammation. However, the oxidative stability of ANCs limits accurate quantitation and analysis. Therefore, faster, more accurate, and highly sensitive extraction and determination methods are necessary for understanding the role of ANCs in medicine and food. This review presents an updated overview of pretreatment and detection techniques for ANCs in various food substrates since 2015. Liquid-liquid extraction and various green solvent extraction methods, such as accelerated solvents extraction, deep eutectic solvents extraction, ionic liquids extraction, and supercritical fluid extraction, are commonly used pretreatment methods for extraction and purification of ANCs. Liquid chromatography coupled with different detectors (tandem mass spectrometry and UV detectors) and spectrophotometry methods are some of the determination methods for ANC. This study has updated, compared, and discussed different pretreatment and analysis methods. Moreover, the advanced methods and development prospects in this field are comprehensively summarized, which can provide references for further utilization of ANCs.
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Affiliation(s)
- Ye Liu
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang, China
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de Souza Correa M, Boschen NL, Rodrigues PRP, Corazza ML, de Paula Scheer A, Ribani RH. Supercritical CO2 with co-solvent extraction of blackberry (Rubus spp. Xavante cultivar) seeds. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Machado APDF, Montes A, Valor D, Fernández-Ponce MT, Barbero GF, Maróstica Júnior MR, Pereyra C, de la Ossa EM. Co-precipitation of grape residue extract using sub- and supercritical CO2 technology. J CO2 UTIL 2022. [DOI: 10.1016/j.jcou.2022.102010] [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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14
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Oliveira AMB, Viganó J, Sanches VL, Rostagno MA, Martínez J. Extraction of potential bioactive compounds from industrial Tahiti lime (Citrus latifólia Tan.) by-product using pressurized liquids and ultrasound-assisted extraction. Food Res Int 2022; 157:111381. [DOI: 10.1016/j.foodres.2022.111381] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 05/10/2022] [Accepted: 05/12/2022] [Indexed: 11/04/2022]
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15
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Carrillo C, Nieto G, Martínez-Zamora L, Ros G, Kamiloglu S, Munekata PES, Pateiro M, Lorenzo JM, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JÁ, Barba FJ. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6864-6883. [PMID: 35040324 PMCID: PMC9204822 DOI: 10.1021/acs.jafc.1c07208] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/30/2021] [Accepted: 01/06/2022] [Indexed: 05/27/2023]
Abstract
The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.
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Affiliation(s)
- Celia Carrillo
- Nutrición
y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001 Burgos, Spain
| | - Gema Nieto
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Lorena Martínez-Zamora
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Gaspar Ros
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Senem Kamiloglu
- Department
of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
- Science
and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
| | - Paulo E. S. Munekata
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Mirian Pateiro
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M. Lorenzo
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
- Área
de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Juana Fernández-López
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Francisco J. Barba
- Nutrition
and Food Science Area, Preventive Medicine and Public Health, Food
Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
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16
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Linares G, Rojas ML. Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review. Front Nutr 2022; 9:891462. [PMID: 35685880 PMCID: PMC9171369 DOI: 10.3389/fnut.2022.891462] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/14/2022] [Indexed: 01/15/2023] Open
Abstract
Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.
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Affiliation(s)
- Guillermo Linares
- Departamento de Ciencias Agroindustriales, Universidad Nacional de Trujillo, Trujillo, Peru
| | - Meliza Lindsay Rojas
- Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte (UPN), Trujillo, Peru
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17
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Santos SSD, Magalhães FDS, Paraíso CM, Ogawa CYL, Sato F, Santos Junior ODO, Visentainer JV, Madrona GS, Reis MHM. Enhanced conditions for anthocyanin extraction from blackberry pomace under ultrasound irradiation. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14077] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Suelen Siqueira dos Santos
- Faculdade de Engenharia Química Universidade Federal de Uberlândia Uberlândia Brazil
- Programa de pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Paraná Brazil
| | | | - Carolina Moser Paraíso
- Programa de pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Paraná Brazil
| | | | - Francielle Sato
- Departamento de Física Universidade Estadual de Maringá Paraná Brazil
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18
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José Aliaño González M, Carrera C, Barbero GF, Palma M. A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant ( Ribes nigrum L.). Food Chem X 2022; 13:100192. [PMID: 35498970 PMCID: PMC9039916 DOI: 10.1016/j.fochx.2021.100192] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 11/17/2022] Open
Abstract
2 anthocyanin extraction methods have been developed in blackcurrant by EAE and UAE. The 7 major anthocyanins have been separated in less than 7 min. The composition of the extraction solvent has been the most influential variable. Optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methods.
Blackcurrant (Ribes nigrum L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic compounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed. A Plackett–Burman design with seven variables has been preliminary used for both UAE and EAE in order to determine the most influential variables in each methodology. After that, a Box-Behnken design was employed to optimize the extraction methods. The composition of the extraction solvent (% EtOH in water) has been the most influential variable for both UAE and EAE. The optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methodologies. Both methods have been applied to blackcurrant-derived products and proven their suitability for quality control analysis.
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Affiliation(s)
- María José Aliaño González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
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19
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Supasatyankul B, Saisriyoot M, Klinkesorn U, Rattanaporn K, Sae-Tan S. Extraction of Phenolic and Flavonoid Compounds from Mung Bean ( Vigna radiata L.) Seed Coat by Pressurized Liquid Extraction. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072085. [PMID: 35408481 PMCID: PMC9000423 DOI: 10.3390/molecules27072085] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 01/22/2023]
Abstract
Mung bean seed coat (MBC) is a by-product of the mung bean processing industry. It contains a large number of phenolic compounds with therapeutic anti-inflammatory, anti-diabetic and antioxidant properties. This research aimed to investigate the optimum conditions for phenolic and flavonoid extraction from MBC by pressurized liquid extraction (PLE). Response surface methodology (RSM) was used to study the effects of temperature (80-160 °C), pressure (1200-1800 psi) and ethanol concentration (5-95%) on total phenolic content (TPC), total flavonoid content (TFC) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity (ABTS). Scale-up extraction was also performed. The optimum conditions for extraction were 160 °C, 1300 psi and 50% ethanol. Under optimum conditions, the TPC was 55.27 ± 1.14 mg gallic acid equivalent (GAE)/g MBC, TFC was 34.04 ± 0.72 mg catechin equivalent (CE)/g MBC and ABTS scavenging activity was 195.05 ± 2.29 mg trolox equivalent (TE)/g MBC. The TFC and ABTS scavenging activity of the extracts obtained at the pilot scale (10 L) was not significantly different from the laboratory scale, while TPC was significantly increased. The freeze-dried MBC extract contained vitexin and isovitexin 130.53 ± 17.89, 21.21 ± 3.22 mg/g extract, respectively. In conclusion, PLE was able to extract phenolics, flavonoids with ABTS scavenging activity from MBC with the prospect for future scale-up for food industry.
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Affiliation(s)
- Benya Supasatyankul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (B.S.); (U.K.)
| | - Maythee Saisriyoot
- Department of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand;
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (B.S.); (U.K.)
| | - Kittipong Rattanaporn
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
| | - Sudathip Sae-Tan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (B.S.); (U.K.)
- Correspondence: ; Tel.: +66-2562-5037
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20
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Alternative Methods of Bioactive Compounds and Oils Extraction from Berry Fruit By-Products—A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Berry fruit by-products are a source of polyphenol compounds and highly nutritious oils and can be reused to fulfill the requirements of the circular economy model. One of the methods of obtaining polyphenol-rich extracts or oils is extraction. Applying conventional solvent extraction techniques may be insufficient to reach high polyphenol or lipid fraction yields and selectivity of specific compounds. Alternative extraction methods, mainly ultrasound-assisted extraction, pulsed electric field-assisted extraction, microwave-assisted extraction and supercritical fluid extraction, are ways to improve the efficiency of the isolation of bioactive compounds or oils from berry fruit by-products. Additionally, non-conventional techniques are considered as green extraction methods, as they consume less energy, solvent volume and time. The aim of this review is to summarize the studies on alternative extraction methods and their relationship to the composition of extracts or oils obtained from berry waste products.
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21
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Zhang Y, Cheng X, Wang Z, Tahir MH, Wang Z, Wang X, Wang C. Full recycling of high-value resources from cabbage waste by multi-stage utilization. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 804:149951. [PMID: 34509845 DOI: 10.1016/j.scitotenv.2021.149951] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 08/20/2021] [Accepted: 08/23/2021] [Indexed: 06/13/2023]
Abstract
Cabbage waste (CW) was recycled for generating some potential high-value products by a multi-stage treatment technology. A novel multi-stage utilization process was successfully proposed which consisted of low-temperature extraction, medium-temperature thermolysis, and high-temperature activation. Plant extracts that contain fatty acids, alcohol, furan, and esters were first extracted from raw cabbage waste by ethanol at 70 °C. Pyrolytic oil was obtained by cabbage waste pyrolysis at different medium temperature conditions. The produced carbon residue was further activated at high temperature for environmental purification such as VOCs removal. The performance of this process was characterized by N2 isothermal adsorption, Fourier transform infrared spectrometer (FTIR), thermogravimetric analysis (TG) and gas chromatography-mass spectrometry (GC-MS). Experimental results showed that the optimum temperatures for extraction, pyrolysis, and activation were 70 °C, 520 °C and 700 °C, respectively. Phenolic-rich pyrolysis solution with 50% phenolic contents could be obtained with the potential application of botanical pesticide. The produced biochar had a BET surface area of as high as 891.12 m2/g. The yields of biochar, pyrolytic liquid, and pyrolytic gas were 43.86%, 17.47%, 38.67%, respectively, and the process energy efficiency was over 42.7%. Applicability and feasibility of this process were also discussed in the aspects of energy quality balance, economy, and environment. The proposed multi-stage thermal-chemical process could be used as a full recycling method for biomass waste.
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Affiliation(s)
- Yiteng Zhang
- School of Energy and Power Engineering, Shandong University, Jinan 250061, China; National Engineering Laboratory for Reducing Emissions from Coal Combustion, Jinan 250061, China
| | - Xingxing Cheng
- School of Energy and Power Engineering, Shandong University, Jinan 250061, China; National Engineering Laboratory for Reducing Emissions from Coal Combustion, Jinan 250061, China.
| | - Ziliang Wang
- Innovation Centre, BC Research Inc., 12920 Mitchell Rd, Richmond, BC V6V 1M8, Canada
| | - Mudassir Hussain Tahir
- School of Energy and Power Engineering, Shandong University, Jinan 250061, China; National Engineering Laboratory for Reducing Emissions from Coal Combustion, Jinan 250061, China
| | - Zhiqiang Wang
- School of Energy and Power Engineering, Shandong University, Jinan 250061, China; National Engineering Laboratory for Reducing Emissions from Coal Combustion, Jinan 250061, China
| | - Xuetao Wang
- School of College of vehicle and Traffic Engineering, HeNan University of Science and technology, Luoyang 471003, HeNan, China
| | - Chao Wang
- Yankuang Technology Co., Ltd., Shandong Energy Group Co., Ltd., Jinan 250101, China
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22
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Techno-economic evaluation for recovering phenolic compounds from acai (Euterpe oleracea) by-product by pressurized liquid extraction. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105413] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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23
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High-pressure fluid technologies: Recent approaches to the production of natural pigments for food and pharmaceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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24
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Andrade TA, Hamerski F, López Fetzer DE, Roda-Serrat MC, Corazza ML, Norddahl B, Errico M. Ultrasound-assisted pressurized liquid extraction of anthocyanins from Aronia melanocarpa pomace. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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25
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Peixoto Araujo NM, Silva EK, Arruda HS, Rodrigues de Morais D, Angela A. Meireles M, Pereira GA, Pastore GM. Recovering phenolic compounds from Eugenia calycina Cambess employing high-intensity ultrasound treatments: A comparison among its leaves, fruit pulp, and seed as promising sources of bioactive compounds. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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The effect of different pressurized fluids on the extraction of anthocyanins and total phenolics from cranberry pomace. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105279] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Arruda HS, Silva EK, Peixoto Araujo NM, Pereira GA, Pastore GM, Marostica Junior MR. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules 2021; 26:2632. [PMID: 33946376 PMCID: PMC8125576 DOI: 10.3390/molecules26092632] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/23/2021] [Accepted: 04/29/2021] [Indexed: 12/15/2022] Open
Abstract
Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins' applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Eric Keven Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
| | - Nayara Macêdo Peixoto Araujo
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Gustavo Araujo Pereira
- School of Food Engineering, Institute of Technology, Federal University of Pará, Augusto Corrêa Street S/N, Belém 66075-110, Brazil;
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Mario Roberto Marostica Junior
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
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28
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Cadi HE, Bouzidi HE, Selama G, Ramdan B, Majdoub YOE, Alibrando F, Brigui J, Altemimi AB, Dugo P, Mondello L, Cacciola F. Characterization of Rubus fruticosus L. berries growing wild in Morocco: phytochemical screening, antioxidant activity and chromatography analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03739-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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de Almeida Pontes PV, Ayumi Shiwaku I, Maximo GJ, Caldas Batista EA. Choline chloride-based deep eutectic solvents as potential solvent for extraction of phenolic compounds from olive leaves: Extraction optimization and solvent characterization. Food Chem 2021; 352:129346. [PMID: 33711729 DOI: 10.1016/j.foodchem.2021.129346] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 02/06/2021] [Accepted: 02/08/2021] [Indexed: 10/22/2022]
Abstract
This study evaluates the use of deep eutectic solvents (DES) prepared with choline chloride ([Ch]Cl) and carboxylic acids for phenolic compound extraction from olive leaves. These extracts were then compared to those obtained using ethanol. The effects of temperature and water addition during DES- and ethanol-based extractions were analyzed using response surface methodology. Due to the lack of solid-liquid equilibrium (SLE) data for [Ch]Cl + acetic acid, SLE, and DES density and viscosity with and without water addition were measured and analyzed. [Ch]Cl:acetic acid (54.1 °C, 50.0% water addition) extracted 15% more phenolic compounds than ethanol (54.1 °C, 0.5% water addition), according to UHPLC-MS based analyses. SLE analyses showed that [Ch]Cl + acetic acid presented a eutectic region at close to a 1:2 molar ratio. DES precursors and water addition influenced solvent physical properties and phenolic compound yield. DES was confirmed to be an innovative, strong solvent for phenolic compound extraction from olive leaves.
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Affiliation(s)
- Paula Virginia de Almeida Pontes
- EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Isabella Ayumi Shiwaku
- EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Guilherme José Maximo
- EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Eduardo Augusto Caldas Batista
- EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
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30
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Flavonol Composition and Antioxidant Activity of Onions ( Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods. Antioxidants (Basel) 2021; 10:antiox10020273. [PMID: 33578861 PMCID: PMC7916630 DOI: 10.3390/antiox10020273] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/26/2021] [Accepted: 02/08/2021] [Indexed: 01/29/2023] Open
Abstract
The onion is one of the most cultivated and consumed vegetables, and is a very valuable source of antioxidant substances. Every onion variety is rich in flavonols-mainly quercetin derivatives which makes onions the main dietary source of these compounds. This study intends to develop an ultrasound-assisted extraction method (UAE), an economical, green, and efficient technique, that allows us to determine the quality of onion extracts in terms of flavonol composition and antioxidant activity. For this purpose, an ultrasound-assisted extraction method has been optimized to obtain extracts with a high amount of flavonols, as well as with a high antioxidant activity, not only separately using a Box-Behnken design, but also simultaneously, based on multi-response optimization. Multiple response optimization has not only demonstrated an efficacy level similar to that of the individual ones, but it also represents a considerable reduction in terms of cost, time and work. The optimal conditions for simultaneous extractions were determined as follows: 76.8% methanol as an extraction solvent at pH 2 and 58.5 °C temperature, 85% amplitude, 0.9 s cycle, and 0.2:13 g:mL sample mass/solvent volume ratio. Furthermore, the developed method exhibited a high precision level and great recoveries in a rather short extraction time (2 min). These results, together with the development of a fast and simple UHPLC analysis method, lead us to consider the developed UAE method as a suitable technique for the extraction of bioactive compounds from onion matrices.
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Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review. Antioxidants (Basel) 2021; 10:antiox10020263. [PMID: 33572049 PMCID: PMC7915777 DOI: 10.3390/antiox10020263] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/30/2021] [Accepted: 02/01/2021] [Indexed: 02/01/2023] Open
Abstract
Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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Lefebvre T, Destandau E, Lesellier E. Selective extraction of bioactive compounds from plants using recent extraction techniques: A review. J Chromatogr A 2020; 1635:461770. [PMID: 33310280 DOI: 10.1016/j.chroma.2020.461770] [Citation(s) in RCA: 98] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 11/26/2022]
Abstract
Plant extraction has existed for a long time and is still of interest. Due to technological improvements, it is now possible to obtain extracts with higher yields. While global yield is a major parameter because it assesses the extraction performance, it can be of interest to focus on the extraction of particular compounds (specific metabolites) to enrich the sample and to avoid the extraction of unwanted ones, for instance the primary metabolites (carbohydrates, triacylglycerols). The objective then is to improve extraction selectivity is then considered. In solid-liquid extraction, which is often called maceration, the solvent has a major impact on selectivity. Its polarity has a direct influence on the solutes extracted, related to the chemical structure of the compounds, and modelling compound/solvent interactions by using various polarity or interaction scales is a great challenge to favor the choice of the appropriate extracting liquid. Technical advances have allowed the development of recent, and sometimes green, extraction techniques, such as Microwave-Assisted Extraction (MAE), Ultrasound-Assisted Extraction (UAE), Pressurized Liquid Extraction (PLE) and Supercritical Fluid Extraction (SFE). This review focuses on the specificity of these recent techniques and the influence of their physical parameters (i.e. pressure, intensity, etc.). In addition to the solvent selection, which is of prime interest, the physical parameters applied by the different techniques influence the extraction results in different ways. Besides, SFE is a versatile and green technique suitable to achieve selectivity for some compounds. Due to its properties, SC-CO2 allows tailoring conditions to improve the selectivity.
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Affiliation(s)
- Thibault Lefebvre
- ICOA, UMR 7311, Université d'Orléans, rue de Chartres, BP 6759, 45067 Orléans, France
| | - Emilie Destandau
- ICOA, UMR 7311, Université d'Orléans, rue de Chartres, BP 6759, 45067 Orléans, France
| | - Eric Lesellier
- ICOA, UMR 7311, Université d'Orléans, rue de Chartres, BP 6759, 45067 Orléans, France.
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Reyes-Giraldo AF, Gutierrez-Montero DJ, Rojano BA, Andrade-Mahecha MM, Martínez-Correa HA. SEQUENTIAL EXTRACTION PROCESS OF OIL AND ANTIOXIDANT COMPOUNDS FROM CHONTADURO EPICARP. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.105022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Zafra-Rojas QY, González-Martínez BE, Cruz-Cansino NDS, López-Cabanillas M, Suárez-Jacobo Á, Cervantes-Elizarrarás A, Ramírez-Moreno E. Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:608-613. [PMID: 33006130 DOI: 10.1007/s11130-020-00855-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/15/2020] [Indexed: 05/27/2023]
Abstract
Agro-industries residues of fruit are a source of antioxidant compounds with a possible health impact. The aim of this study was to evaluate the total phenolic content (TPC), total monomeric anthocyanins (TMA), individual phenolic compounds (IPC), antioxidant capacity and in vitro intestinal bioaccessibility from blackberry residues (BR), and ultrasonicated blackberry residues (US-BR). The results showed that BR had higher TPC (4,016.43 mg GAE/100 g DM), TMA (364.53 mg Cy-3-Gl/100 g) antioxidant capacity by ABTS (5,422.38 mg AAE/100 g DM) and FRAP (12511.44 μmol Fe(II)/100 g DM) than US-BR. TPC and TMA obtained by US-BR were more bioaccessible (70 and 51%, respectively) compared to BR (37 and 34%, respectively). The use of ultrasound can aid the extraction of total phenolic compounds and improve their bioaccessibility. After acid hydrolysis, a high amount of individual phenolic compounds (IPC) in US-BR (chlorogenic acid, caffeic acid, apigenin, luteolin and kaempferol) was obtained compared with BR. Before in vitro digestion, total individual compounds (TIC) content was lower in the BR (29.49 mg/100 g DM) than US-BR (92.36 mg/100 g DM) and there was 5 and < 1%, respectively. Therefore, the food industry would use residues of blackberry fruits as a source of antioxidant compounds with possible health benefits.
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Affiliation(s)
- Quinatzin Yadira Zafra-Rojas
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Blanca Edelia González-Martínez
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Centro de Investigación en Nutrición y Salud Pública, Monterrey, Nuevo León, México
| | - Nelly Del Socorro Cruz-Cansino
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Manuel López-Cabanillas
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Centro de Investigación en Nutrición y Salud Pública, Monterrey, Nuevo León, México
| | - Ángela Suárez-Jacobo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Subsede Noreste, Parque PIIT, Vía de Innovación 404, 66629, Apodaca, Nuevo León, México
| | - Alicia Cervantes-Elizarrarás
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Esther Ramírez-Moreno
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México.
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Santos PH, Kammers JC, Silva AP, Oliveira JV, Hense H. Antioxidant and antibacterial compounds from feijoa leaf extracts obtained by pressurized liquid extraction and supercritical fluid extraction. Food Chem 2020; 344:128620. [PMID: 33223301 DOI: 10.1016/j.foodchem.2020.128620] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 10/15/2020] [Accepted: 11/08/2020] [Indexed: 12/27/2022]
Abstract
This work investigated the efficiency of pressurized liquid extraction (PLE) and supercritical fluid extraction with cosolvent (SFE) in obtaining feijoa leaf extracts with high antioxidant and antibacterial activities. PLE was performed in customized equipment with environmentally friendly solvents, at 40/80 °C, in dynamic and static mode, and SFE was carried out for 210 min at 30 MPa, 55 °C and 15% ethanol-water as cosolvent. PLE extract (80 °C/ethanol-water/dynamic) provided the highest yield, total phenolic content, and antioxidant activities, but it was not effective as antibacterial agent. In contrast, SFE extract exhibited effectiveness against S. aureus, E. coli, and S. typhimurium, with minimum inhibitory concentration values from 14,211 to 3,553 µg.mL-1. Finally, gallic acid, catechin and isoquercetin were the major phenolics identified by liquid chromatography. Our findings revealed that feijoa leaf extracts by PLE and SFE have remarkable bioactivity, presenting a great potential to be used as natural food additives.
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Affiliation(s)
- Pedro Henrique Santos
- Laboratory of Thermodynamics and Supercritical Technology (LATESC), Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), CEP 88040-900 Florianópolis, SC, Brazil.
| | - Joana Costa Kammers
- Laboratory of Thermodynamics and Supercritical Technology (LATESC), Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), CEP 88040-900 Florianópolis, SC, Brazil
| | - Ana Paula Silva
- Laboratory of Thermodynamics and Supercritical Technology (LATESC), Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), CEP 88040-900 Florianópolis, SC, Brazil
| | - J Vladimir Oliveira
- Laboratory of Thermodynamics and Supercritical Technology (LATESC), Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), CEP 88040-900 Florianópolis, SC, Brazil
| | - Haiko Hense
- Laboratory of Thermodynamics and Supercritical Technology (LATESC), Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), CEP 88040-900 Florianópolis, SC, Brazil
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Schulz M, Seraglio SKT, Brugnerotto P, Gonzaga LV, Costa ACO, Fett R. Composition and potential health effects of dark-colored underutilized Brazilian fruits – A review. Food Res Int 2020; 137:109744. [DOI: 10.1016/j.foodres.2020.109744] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 09/07/2020] [Accepted: 09/20/2020] [Indexed: 12/14/2022]
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Pimentel-Moral S, Borrás-Linares I, Lozano-Sánchez J, Alañón M, Arráez-Román D, Segura-Carretero A. Pressurized GRAS solvents for the green extraction of phenolic compounds from hibiscus sabdariffa calyces. Food Res Int 2020; 137:109466. [DOI: 10.1016/j.foodres.2020.109466] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/16/2020] [Accepted: 06/17/2020] [Indexed: 11/25/2022]
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Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications. Processes (Basel) 2020. [DOI: 10.3390/pr8080925] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications.
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40
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Kitrytė V, Kavaliauskaitė A, Tamkutė L, Pukalskienė M, Syrpas M, Rimantas Venskutonis P. Zero waste biorefining of lingonberry (Vaccinium vitis-idaea L.) pomace into functional ingredients by consecutive high pressure and enzyme assisted extractions with green solvents. Food Chem 2020; 322:126767. [PMID: 32330787 DOI: 10.1016/j.foodchem.2020.126767] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 04/06/2020] [Accepted: 04/06/2020] [Indexed: 02/09/2023]
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41
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Techno-economic evaluation of the extraction of anthocyanins from purple yam (Dioscorea alata) using ultrasound-assisted extraction and conventional extraction processes. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.04.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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42
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Phuong NNM, Le TT, Dang MQ, Van Camp J, Raes K. Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.05.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability. Foods 2020; 9:foods9050655. [PMID: 32438746 PMCID: PMC7278739 DOI: 10.3390/foods9050655] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/25/2020] [Accepted: 03/27/2020] [Indexed: 01/06/2023] Open
Abstract
Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization-Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC50: 0.078 ± 0.01; 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC50: 0.161 ± 0.03) and antidiabetic potential (α-amylase IC50: 124.76 ± 12.97; α-glucosidase IC50: 31.30 ± 0.84; dipeptidyl peptidase-IV IC50: 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential.
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44
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Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
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Zhang L, Fan G, Khan MA, Yan Z, Beta T. Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues. Food Chem 2020; 323:126714. [PMID: 32334321 DOI: 10.1016/j.foodchem.2020.126714] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 03/24/2020] [Accepted: 03/29/2020] [Indexed: 11/30/2022]
Abstract
Mulberry wine residues produced during the wine-brewing process contain several anthocyanins and other bioactive compounds. Therefore this study optimized the conditions for ultrasound-assisted enzymatic extraction of anthocyanins from mulberry wine residues. A three-level, four-factor Box-Behnken design was used to optimize the extraction conditions. Moreover, anthocyanins were determined using an ultra-performance liquid chromatograph coupled to a mass spectrometer (UPLC-MS). The mathematical model suggested a high coefficient of determination (R2 = 0.9475) for the optimum conditions, namely 52 °C, 315 W, 0.22% enzyme and 94 min incubation. The yield (5.98 mg/g) was close to the predicted value (5.87 mg/g). The two anthocyanins (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) identified are consistent with those present in mulberry. The optimized conditions increased anthocyanin yield, through improved utilization of mulberry wine residues. The findings will potentially lead to a reduction in the environmental burden of this waste and improve the efficiency and productivity of the mulberry fruit processing industry.
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Affiliation(s)
- Lixia Zhang
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
| | - Muhammad Ammar Khan
- Department of Food Science & Technology, University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur, Pakistan
| | - Zheng Yan
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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de Mejia EG, Zhang Q, Penta K, Eroglu A, Lila MA. The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants. Annu Rev Food Sci Technol 2020; 11:145-182. [PMID: 32126181 DOI: 10.1146/annurev-food-032519-051729] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts. Natural pigments also have known health benefits that are seldom leveraged by the food industry. Betalains, carotenoids, phycocyanins, and anthocyanins are major food colorants used in the food industry that have documented biological effects, particularly in the prevention and management of chronic diseases such as diabetes, obesity, and cardiovascular disease. The color industry needs new sources of stable, functional, and safe natural food colorants. New opportunities include sourcing new colors from microbial sources and via the use of genetic biotechnology. In all cases, there is an imperative need for toxicological evaluation to pave the way for their regulatory approval.
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Affiliation(s)
- Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Illinois 61801, USA;
| | - Qiaozhi Zhang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Kayla Penta
- Department of Molecular and Structural Biochemistry and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA
| | - Abdulkerim Eroglu
- Department of Molecular and Structural Biochemistry and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA
| | - Mary Ann Lila
- Department of Food, Bioprocessing & Nutrition Sciences and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA
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Kitrytė V, Narkevičiūtė A, Tamkutė L, Syrpas M, Pukalskienė M, Venskutonis PR. Consecutive high-pressure and enzyme assisted fractionation of blackberry (Rubus fruticosus L.) pomace into functional ingredients: Process optimization and product characterization. Food Chem 2019; 312:126072. [PMID: 31893552 DOI: 10.1016/j.foodchem.2019.126072] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 12/15/2019] [Accepted: 12/16/2019] [Indexed: 12/16/2022]
Abstract
In this study supercritical carbon dioxide (SFE-CO2) and pressurized liquid (PLE) extractions were optimized for the recovery of valuable fractions from blackberry pomace. Consecutively applied SFE-CO2 and PLE at optimized parameters yielded 9.9, 26.3 and 5.1 g/100 g of CO2, ethanol (EtOH) and water-soluble extracts, respectively. Oil of lipophilic fraction was composed mainly of healthy polyunsaturated fatty acids (linoleic 64.1%, α-linolenic 12.9%), while polar solvents effectively recovered antioxidants (up to 29.1 mg gallic acid and 168.7 mg Trolox equivalents from g pomace). PLE-EtOH extract contained 12.2 mg/g of cyanidin-3-glucoside, while other anthocyanins were detected in significantly lower quantities (0.5-0.7 mg/g). SFE-CO2 and PLE reduced the antioxidant capacity of starting plant material by 86-93%. In terms of extraction time, solvent consumption, total yields, and phytochemical characteristics, high-pressure fractionation was more efficient for obtaining valuable pomace constituents as compared to conventional and enzyme-assisted extractions.
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Affiliation(s)
- Vaida Kitrytė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Aistė Narkevičiūtė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Laura Tamkutė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Michail Syrpas
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Milda Pukalskienė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254, Lithuania.
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ZOLA FG, RODRIGUES AC, OLIVEIRA BD, SACRAMENTO NTB, TAYLOR JG, PINTO UM, BERTOLDI MC. Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.18518] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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FERNÁNDEZ-BARBERO G, PINEDO C, ESPADA-BELLIDO E, FERREIRO-GONZÁLEZ M, CARRERA C, PALMA M, GARCÍA-BARROSO C. Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.16918] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Extraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniques. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9110745] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Berries are considered functional food because of their potential health benefits to consumers due to their high concentrations in bioactive compounds. The extraction process of their antioxidant compounds is a crucial step. In this work, ultrasound (UAE) and microwave (MAE) assisted extraction have been evaluated and compared for the recovery of total phenolic compounds (TPC) and total anthocyanins (TA) from blackberry. Since several variables have an influence on the extraction processes efficiency, a response surface method using a Box–Behnken design (BBD) was chosen for the optimization of UAE and MAE variables. Six variables (solvent, temperature, amplitude, cycle, pH, and sample:solvent ratio) were optimized for UAE while the optimization for MAE was performed on four variables (solvent, temperature, pH, and sample:solvent ratio). It has been proven that solvent and temperature have a significant influence on the extraction of both TA and TPC. Only 10 and 5 min were necessary to complete the UAE and MAE procedures, respectively. A precision study was also carried out, and coefficient of variation lower than 5% was determined. Non-significant differences were obtained when using UAE and MAE at their respective optimum conditions. Thus, the results demonstrated a successful potential use of both techniques for the extraction of TA and TPC from blackberry. In conclusion, this work shows interesting perspectives for quality control analytical laboratories for the development of rapid extraction techniques to quantify these antioxidant compounds in blackberries.
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