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Umsza-Guez MA, Vázquez-Espinosa M, Chinchilla N, Aliaño-González MJ, Oliveira de Souza C, Ayena K, Fernández Barbero G, Palma M, Carrera C. Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study. Antioxidants (Basel) 2023; 12:2074. [PMID: 38136194 PMCID: PMC10740476 DOI: 10.3390/antiox12122074] [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: 11/15/2023] [Revised: 11/30/2023] [Accepted: 11/30/2023] [Indexed: 12/24/2023] Open
Abstract
Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid-liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box-Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exhibited important repeatability properties and intermediate precision, with less than 5% CV being achieved. Furthermore, these novel methods were successfully applied to diverse wine lees samples sourced from Cabernet Sauvignon and Syrah varieties (Vitis vinifera), resulting in extracts enriched with significant anthocyanin content and noteworthy antioxidant activity. Additionally, this study evaluated the influence of grape variety, fermentation type (alcoholic or malolactic), and sample treatment on anthocyanin content and antioxidant activity, providing valuable insights for further research and application in various sectors. The potential applications of these high-quality extracts extend beyond the winemaking industry, holding promise for fields like medicine, pharmaceuticals, and nutraceuticals, thus promoting a circular economy and mitigating environmental contamination.
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Affiliation(s)
- Marcelo A. Umsza-Guez
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Nuria Chinchilla
- Department of Organic Chemistry, Faculty of Sciences, University of Cadiz, Institute of Biomolecules (INBIO), 11510 Puerto Real, Spain;
| | - María José Aliaño-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
- MED–Mediterranean Institute for Agriculture, Environment and Development, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Ed. 8, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Carolina Oliveira de Souza
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Kodjovi Ayena
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Gerardo Fernández Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
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2
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He R, Yang Y, Li Y, Yang M, Kong L, Yang F. Recent Progress in Distiller's Grains: Chemical Compositions and Biological Activities. Molecules 2023; 28:7492. [PMID: 38005214 PMCID: PMC10673086 DOI: 10.3390/molecules28227492] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 11/05/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Distiller's grains (DGs) are solid mixtures that remain after the production of alcoholic beverages. A large amount of DGs is produced each year during the brewing process. Currently, they are mostly used as a feedstock or substrate in the feed industry. However, the lack of a comprehensive understanding of the chemical composition of DGs is a major constraint on their further development and application for high-value-added usages. Some studies were published on the bioactive constituents of DGs in several different types of journals. Data were therefore collated to provide a comprehensive overview of these natural products. DGs are rich in phenols, phytosterols, and fatty acids, in addition to general lipid and protein constituents. These compounds and their related extracts possess diverse biological activities, including antioxidant, anti-inflammatory, and anti-hyperglycaemic effects. We hope that this review will provide research incentives for the further development and utilisation of DGs to develop high-value-added products.
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Affiliation(s)
- Ran He
- Jiangsu Key Laboratory of Bioactive Natural Product Research and State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, China; (R.H.); (L.K.)
| | - Yubo Yang
- Kweichow Moutai Co., Ltd., Zunyi 564501, China
| | - Yongsu Li
- Kweichow Moutai Co., Ltd., Zunyi 564501, China
| | - Minghua Yang
- Jiangsu Key Laboratory of Bioactive Natural Product Research and State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, China; (R.H.); (L.K.)
| | - Lingyi Kong
- Jiangsu Key Laboratory of Bioactive Natural Product Research and State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, China; (R.H.); (L.K.)
| | - Fan Yang
- Kweichow Moutai Co., Ltd., Zunyi 564501, China
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3
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Duarte CN, Taofiq O, Dias MI, Heleno SA, Santos-Buelga C, Barros L, Amaral JS. Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals. COSMETICS 2023. [DOI: 10.3390/cosmetics10020058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
Abstract
Annually, wine production is responsible for generating large quantities of residues, which are frequently disposed of and not valorized. So far, different studies have been conducted on grape pomace, yet less attention has been paid to other residues, such as wine lees and diatomaceous earth used in wine filtration. In this context, this study aimed to evaluate and compare the phenolic profile of these underexploited winemaking residues and assess their biological potential based on their antioxidant, antimicrobial, cytotoxic, and anti-aging activities (inhibition of tyrosinase and collagenase). Twenty-nine phenolic compounds, including twelve anthocyanins, were tentatively identified in the residues, with red grape pomace showing the highest diversity of compounds. The diatomaceous earth presented the highest content of non-anthocyanin phenolic compounds, being particularly rich in flavan-3-ols and myricetin-O-hexoside, and also presenting two anthocyanins. This sample also showed a high antioxidant activity, evidencing the best result in the reducing power assay. The red wine lees extract, despite showing a low content of phenolic compounds and less antioxidant activity, presented the highest inhibition capacity of bacteria growth. The extracts did not exhibit cytotoxicity against keratinocyte (up to 400 μg/mL) and fibroblast (up to 100 μg/mL) skin cell lines. However, the capacity of inhibiting tyrosinase and collagenase was low for the lees and diatomaceous earth, contrary to the grape pomace, seeds, and skins extracts that showed promising results, evidencing its potential as a cosmeceutical. Overall, this study highlights for the first time the potential of diatomaceous earth, an underexploited winemaking waste, in the obtention of added-value extracts and/or ingredients for cosmetic industry.
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Hu ZZ, Sha XM, Zhang L, Zha MJ, Tu ZC. From Fish Scale Gelatin to Tyrosinase Inhibitor: A Novel Peptides Screening Approach Application. Front Nutr 2022; 9:853442. [PMID: 35369091 PMCID: PMC8973439 DOI: 10.3389/fnut.2022.853442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Accepted: 02/07/2022] [Indexed: 11/13/2022] Open
Abstract
Bioaffinity ultrafiltration combined with LC-Orbitrap-MS/MS was applied for the first time to achieve rapid screening and identification of tyrosinase inhibitory peptides (TYIPs) from grass carp scale gelatin hydrolysates. The binding mode of TYIPs with tyrosinase was investigated by molecular docking technology. The whitening effect of TYIPs was further studied by evaluating the tyrosinase activity and melanin content in mouse B16F10 cells. Four new TYIPs were screened from hydrolysates, among which DLGFLARGF showed the strongest tyrosinase inhibition with an IC50 value of 3.09 mM. Molecular docking showed that hydrogen bonds were the main driving force in the interaction between the peptide DLGFLARGF and tyrosinase. The addition of DLGFLARGF significantly inhibited the tyrosinase activity and melanin production of B16F10 melanoma cells. These results suggest that DLGFLARGF is a promising skin whitening agent for the treatment of potential pigment-related diseases.
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Affiliation(s)
- Zi-Zi Hu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Xiao-Mei Sha
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
- *Correspondence: Xiao-Mei Sha
| | - Lu Zhang
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Min-Jun Zha
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Zong-Cai Tu
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5
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Ricci A, Arboleda Mejia JA, Versari A, Chiarello E, Bordoni A, Parpinello GP. Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.12.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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6
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De Iseppi A, Lomolino G, Marangon M, Curioni A. Current and future strategies for wine yeast lees valorization. Food Res Int 2020; 137:109352. [PMID: 33233056 DOI: 10.1016/j.foodres.2020.109352] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 04/15/2020] [Accepted: 05/24/2020] [Indexed: 12/21/2022]
Abstract
Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of the winemaking industry. Given that wine lees are considered a soil pollutant, their disposal represents a cost for wineries. Numerous wine lees recovery and valorization strategies have been proposed, with a particularly steep increase in published research in recent years. This attention is strictly linked to the concepts of circular economy and environmental sustainability that are attracting the interest of the scientific community. In this review, an overview on the available wine lees recovery and valorization strategies is reported. Additionally, the methods for the extraction and valorization of yeast's cell wall polysaccharides (β-glucans and mannoproteins) are discussed. Finally, current and future innovative applications in different sectors of yeast β-glucans and mannoproteins are described and critically discussed.
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Affiliation(s)
- Alberto De Iseppi
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Giovanna Lomolino
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.
| | - Andrea Curioni
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy; Centre for Research in Viticulture and Enology (CIRVE), Viale XXVIII Aprile 14, 31015 Conegliano, Italy
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7
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Chortani S, Nimbarte VD, Horchani M, Ben Jannet H, Romdhane A. Synthesis, biological evaluation and molecular docking analysis of novel benzopyrimidinone derivatives as potential anti-tyrosinase agents. Bioorg Chem 2019; 92:103270. [DOI: 10.1016/j.bioorg.2019.103270] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 08/13/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
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8
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Saini A, Panesar PS, Bera MB. Valorization of fruits and vegetables waste through green extraction of bioactive compounds and their nanoemulsions-based delivery system. BIORESOUR BIOPROCESS 2019. [DOI: 10.1186/s40643-019-0261-9] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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9
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Romero-Díez R, Rodríguez-Rojo S, Cocero MJ, Duarte CMM, Matias AA, Bronze MR. Phenolic characterization of aging wine lees: Correlation with antioxidant activities. Food Chem 2018; 259:188-195. [PMID: 29680043 DOI: 10.1016/j.foodchem.2018.03.119] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 03/22/2018] [Accepted: 03/26/2018] [Indexed: 02/02/2023]
Abstract
Aging wine lees are water-wastes produced during the wine aging inside wood barrels that can be considered as alternative sources of bioactive compounds. Phenolic characterization and antioxidant activity (AA) measurements of wines lees solid-liquid extracts have been undertaken on a dry extract (DE) basis. Solvents with different polarities (water, methanol, ethanol, two hydroalcoholic mixtures and acetone) were used. Total phenolic (TPC) and total flavonoid contents (TFC) were determined. The mixture of 75:25(v/v) EtOH:H2O showed the highest values with 254 mgGAE/gDE and 146 mgCATE/gDE respectively. HORAC, HOSC and FRAP were used to determine the AA of the extracts being also highest for the mixture of 75:25(v/v) EtOH:H2O (4690 µmolCAE/gDE, 4527 µmolTE/gDE and 2197 µmolTE/gDE, respectively). For ORAC method, methanol extract showed the best value with 2771 µmolTE/gDE. Correlations between TPC, TFC, phenolic compounds and AA were determined. Most relevant compounds contributing to AA were identified using data from mass spectrometry, being mainly anthocyanins.
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Affiliation(s)
- R Romero-Díez
- High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering - Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain; Instituto de Biologia Experimental Tecnológica, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal
| | - S Rodríguez-Rojo
- High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering - Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain.
| | - M J Cocero
- High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering - Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain.
| | - C M M Duarte
- Instituto de Biologia Experimental Tecnológica, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal.
| | - A A Matias
- Instituto de Biologia Experimental Tecnológica, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal.
| | - M R Bronze
- Instituto de Biologia Experimental Tecnológica, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Faculdade de Farmácia da Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal.
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Ameer K, Shahbaz HM, Kwon JH. Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review. Compr Rev Food Sci Food Saf 2017; 16:295-315. [PMID: 33371540 DOI: 10.1111/1541-4337.12253] [Citation(s) in RCA: 300] [Impact Index Per Article: 42.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 12/02/2016] [Accepted: 12/06/2016] [Indexed: 02/01/2023]
Abstract
Polyphenols as phytochemicals have gained significant importance owing to several associated health benefits with regard to lifestyle diseases and oxidative stress. To date, the development of a single standard method for efficient and rapid extraction of polyphenols from plant matrices has remained a challenge due to the inherent limitations of various conventional extraction methods. The exploitation of polyphenols as bioactive compounds at various commercial levels has motivated scientists to explore more eco-friendly, efficient, and cost-effective extraction techniques, based on a green extraction approach. The current review aims to provide updated technical information about extraction mechanisms, their advantages and disadvantages, and factors affecting efficiencies, and also presents a comparative overview of applications of the following modern green extraction techniques-supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, and pressurized hot water extraction-as alternatives to conventional extraction methods for polyphenol extraction. These techniques are proving to be promising for the extraction of thermolabile phenolic compounds due to their advantages over conventional, time-consuming, and laborious extraction techniques, such as reduced solvent use and time and energy consumption and higher recovery rates with lower operational costs. The growing interest in plant-derived polyphenols prompts continual search for green and economically feasible modern extraction techniques. Modern green extraction techniques represent promising approaches by virtue of overcoming current limitations to the exploitation of polyphenols as bioactive compounds to explore their wide-reaching applications on an industrial scale and in emerging global markets. Future research is needed in order to remove the technical barriers to scale-up the processes for industrial needs by increasing our understanding and improving the design of modern extraction operations.
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Affiliation(s)
- Kashif Ameer
- School of Food Science & Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, South Korea
| | - Hafiz Muhammad Shahbaz
- the Dept. of Biotechnology, Yonsei Univ., 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, South Korea
| | - Joong-Ho Kwon
- School of Food Science & Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, South Korea
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11
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Zavala-López M, García-Lara S. An improved microscale method for extraction of phenolic acids from maize. PLANT METHODS 2017; 13:81. [PMID: 29051773 PMCID: PMC5634950 DOI: 10.1186/s13007-017-0235-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Accepted: 10/03/2017] [Indexed: 05/10/2023]
Abstract
BACKGROUND Phenolic acids are a major group of secondary metabolites widely distributed in plants. In the case of maize, the major proportion of these metabolites occurs in the edible grain and their antioxidant activities are associated with improvements in human health. However, conventional extraction of secondary metabolites is very time consuming and generates a substantial amount of solvent waste. One approach to resolve these limitations is the use of microscale approaches, which minimize the quantity of solvents required, as well as the sample amounts and processing times. The objective of this work was to develop an improved microscale method for extraction of phenolic acids from maize and to compare it with a conventional extraction method. RESULTS The improved microscale extraction method, coupled with an HPLC-DAD detection method, allowed identification of ferulic acid, p-coumaric acid in its free and bound form, and some diferulic acids. In its free form, p-coumaric acid ranged in content from 2.4 to 6.5 µg/g dry weight (dw) using the conventional method and 7.7 to 54.8 µg/g dw using the improved microscale method. Free ferulic acid content ranged from 2.6 to 12.9 µg/g dw for the conventional method and 16.8 to 181.7 µg/g dw for the improved microscale method. In its bound form, p-coumaric acid ranged in content from 6.0 to 30.6 µg/g dw for the traditional method and 34.4 to 138.6 µg/g dw for the improved microscale method. Bound ferulic acid ranged from 131.8 to 427.5 µg/g dw for the conventional method and 673.8 to 1702.7 µg/g dw for the improved microscale method. The coefficient of variation associated was lower for the improved microscale method than for the conventional method, thereby assuring the replicability of the process. CONCLUSIONS The improved microscale method proposed here increases the extraction power and batch capacity, while reducing the sample quantity, solvent amounts and extraction time. It also achieves a better replicability with a lower coefficient of variation than is possible with conventional extraction.
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Affiliation(s)
- Mariana Zavala-López
- Biotechnology Center, School of Engineering and Science, Tecnologico de Monterrey, Campus Monterrey, Eugenio Garza Sada 2501, C.P. 64849 Monterrey, N.L. Mexico
| | - Silverio García-Lara
- Biotechnology Center, School of Engineering and Science, Tecnologico de Monterrey, Campus Monterrey, Eugenio Garza Sada 2501, C.P. 64849 Monterrey, N.L. Mexico
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12
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Techno-economic evaluation of wine lees refining for the production of value-added products. Biochem Eng J 2016. [DOI: 10.1016/j.bej.2016.09.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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13
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14
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Todokoro T, Fukuda K, Matsumura K, Irie M, Hata Y. Production of the natural iron chelator deferriferrichrysin from Aspergillus oryzae and evaluation as a novel food-grade antioxidant. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2998-3006. [PMID: 26399367 DOI: 10.1002/jsfa.7469] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2015] [Revised: 08/27/2015] [Accepted: 09/18/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Deferriferrichrysin (Dfcy) is a siderophore found in foods fermented by Aspergillus oryzae and is a promising candidate for an antioxidant food additive because of its high binding constant toward iron. However, the Dfcy concentration is typically low in foods and cultures. RESULTS We optimised culture conditions to improve Dfcy production to 2800 mg L(-1) from 22.5 mg L(-1) under typical conditions. Then, we evaluated the potential of Dfcy as a food additive by measuring its safety, stability, and antioxidant activity. Dfcy was sufficiently stable that over 90% remained after pasteurisation at 63 °C for 30 min at pH 3-11, or after sterilisation at 120 °C for 4 min at pH 4-6. Dfcy showed high antioxidant activity in an oil-in-water model, where inhibition of lipid oxidation was measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays. Dfcy decreased PV and TBARS by 83% and 75%, respectively. Antioxidant activity of Dfcy was equal to or higher than that of the synthetic chelator EDTA. CONCLUSION Our study provides the first practical method for production of Dfcy. Dfcy can be a novel food-grade antioxidant and the first natural alternative to the synthesised iron chelator EDTA. © 2015 Society of Chemical Industry.
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MESH Headings
- Animals
- Antioxidants/adverse effects
- Antioxidants/chemistry
- Antioxidants/economics
- Antioxidants/isolation & purification
- Aspergillus oryzae/chemistry
- Aspergillus oryzae/growth & development
- Aspergillus oryzae/metabolism
- Fermentation
- Food Preservatives/adverse effects
- Food Preservatives/chemistry
- Food Preservatives/economics
- Food Preservatives/isolation & purification
- Food-Processing Industry/economics
- Fungal Proteins/metabolism
- Hot Temperature/adverse effects
- Industrial Waste/analysis
- Industrial Waste/economics
- Iron Chelating Agents/adverse effects
- Iron Chelating Agents/chemistry
- Iron Chelating Agents/economics
- Iron Chelating Agents/isolation & purification
- Japan
- Models, Chemical
- Mutagenicity Tests
- Oryza/chemistry
- Peptide Hydrolases/metabolism
- Peptides, Cyclic/adverse effects
- Peptides, Cyclic/chemistry
- Peptides, Cyclic/economics
- Peptides, Cyclic/isolation & purification
- Plant Proteins, Dietary/chemistry
- Plant Proteins, Dietary/economics
- Plant Proteins, Dietary/isolation & purification
- Plant Proteins, Dietary/metabolism
- Protein Hydrolysates/chemistry
- Protein Hydrolysates/economics
- Protein Hydrolysates/isolation & purification
- Protein Hydrolysates/metabolism
- Saccharomyces cerevisiae/growth & development
- Saccharomyces cerevisiae/metabolism
- Seeds/chemistry
- Toxicity Tests, Acute
- Wine/analysis
- Wine/microbiology
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Affiliation(s)
- Takehiko Todokoro
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
| | - Katsuharu Fukuda
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
| | - Kengo Matsumura
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
| | - Motoko Irie
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
| | - Yoji Hata
- Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan
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Naziri E, Glisic SB, Mantzouridou FT, Tsimidou MZ, Nedovic V, Bugarski B. Advantages of supercritical fluid extraction for recovery of squalene from wine lees. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2015.07.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Farías-Campomanes AM, Rostagno MA, Coaquira-Quispe JJ, Meireles MAA. Supercritical fluid extraction of polyphenols from lees: overall extraction curve, kinetic data and composition of the extracts. BIORESOUR BIOPROCESS 2015. [DOI: 10.1186/s40643-015-0073-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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17
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Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesis. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.020] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Naziri E, Nenadis N, Mantzouridou FT, Tsimidou MZ. Valorization of the major agrifood industrial by-products and waste from Central Macedonia (Greece) for the recovery of compounds for food applications. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Tao Y, Wu D, Zhang QA, Sun DW. Ultrasound-assisted extraction of phenolics from wine lees: modeling, optimization and stability of extracts during storage. ULTRASONICS SONOCHEMISTRY 2014; 21:706-15. [PMID: 24090833 DOI: 10.1016/j.ultsonch.2013.09.005] [Citation(s) in RCA: 120] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2013] [Revised: 08/14/2013] [Accepted: 09/04/2013] [Indexed: 05/22/2023]
Abstract
The ultrasound-assisted extraction process of phenolics including anthocyanins from wine lees was modeled and optimized in this research. An ultrasound bath system with the frequency of 40 kHz was used and the acoustic energy density during extraction was identified to 48 W/L. The effects of extraction time, extraction temperature, solvent-to-solid ratio and the solvent composition on the extraction yields of total phenolics and total anthocyanins were taken into account. The extraction process was simulated and optimized by means of artificial neural network (ANN) and genetic algorithm (GA). The constructed ANN models were accurate to predict the extraction yields of both total phenolics and total anthocyanins according to the statistical analysis. Meanwhile, the input space of the ANN models was optimized by GA, so as to maximize the extraction yields. Under the optimal conditions, the experimental yields of total phenolics and total anthocyanins were 58.76 and 6.69 mg/g, respectively, which agreed with the predicted values. Furthermore, more amounts of total phenolics and total anthocyanins were extracted by ultrasound at the optimal conditions than by conventional maceration. On the other hand, the stability of phenolics in the liquid extracts obtained from ultrasound-assisted extraction during storage was evaluated. After 30-day storage, the total phenolic contents in extracts stored at 4 °C and 20 °C decreased by 12.5% and 12.1%, respectively. Moreover, anthocyanins were more stable at 4 °C while tartaric esters and flavonols exhibited a better stability at 20 °C. Overall, the loss of phenolics during storage found in this study could be acceptable.
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Affiliation(s)
- Yang Tao
- FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland
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Mu Y, Li L, Hu SQ. Molecular inhibitory mechanism of tricin on tyrosinase. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2013; 107:235-240. [PMID: 23434549 DOI: 10.1016/j.saa.2013.01.058] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2012] [Revised: 01/07/2013] [Accepted: 01/16/2013] [Indexed: 06/01/2023]
Abstract
Tricin was evaluated as a type of tyrosinase inhibitor with good efficacy compared to arbutin. Tricin functioned as a non-competitive inhibitor of tyrosinase, with an equilibrium constant of 2.30 mmol/L. The molecular mechanisms underlying the inhibition of tyrosinase by tricin were investigated by means of circular dichroism spectra, fluorescence quenching and molecular docking. These assays demonstrated that the interactions between tricin and tyrosinase did not change the secondary structure. The interaction of tricin with residues in the hydrophobic pocket of tyrosinase was revealed by fluorescence quenching; the complex was stabilized by hydrophobic associations and hydrogen bonding (with residues Asn80 and Arg267). Docking results implied that the possible inhibitory mechanisms may be attributed to the stereospecific blockade effects of tricin on substrates or products and flexible conformation alterations in the tyrosinase active center caused by weak interactions between tyrosinase and tricin. The application of this type of flavonoid as a tyrosinase inhibitor will lead to significant advances in the field of depigmentation.
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Affiliation(s)
- Yan Mu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, PR China
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Extraction optimization approach to improve accessibility of functional fraction based on combination of total polyphenol, chromatographic profiling and antioxidant activity evaluation: Pyracantha fortuneana fruit as an example. J Funct Foods 2013. [DOI: 10.1016/j.jff.2013.01.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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22
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Naziri E, Mantzouridou F, Tsimidou MZ. Recovery of squalene from wine lees using ultrasound assisted extraction-a feasibility study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9195-9201. [PMID: 22888984 DOI: 10.1021/jf301059y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The present work is a systematic approach for valorization of wine lees regarding the recovery of squalene, a bioactive lipid. Such a study is presented for the first time in literature. Separate examination of squalene content in "light" and "heavy" lees from different vinification processes by RP-HPLC demonstrated that these waste streams can be used as a source for this lipid, despite variations due to technological or genetic effects. Next, ultrasound assisted extraction of squalene from the "industrial waste" (the mixture of wine lees generated from different wines) using n-hexane was optimized with the aid of response surface methodology (independent variables: sonication duration and duty cycles). Autolysis was monitored through optical microscopy. Squalene yield (0.6 ± 0.08 g SQ/kg dry lees) was comparable to that of recently examined potential sources (0.2-0.35 g SQ/kg dry olive pomace and 0.06 g SQ/kg olive leaves).
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Affiliation(s)
- Eleni Naziri
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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Cheng YJ, Shieh CJ, Wang YC, Lai SM, Chang CMJ. Supercritical carbon dioxide extraction of omega-3 oil compounds from Ficus awkeotsang Makino achenes. Sep Purif Technol 2012. [DOI: 10.1016/j.seppur.2012.06.030] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Aliakbarian B, Fathi A, Perego P, Dehghani F. Extraction of antioxidants from winery wastes using subcritical water. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2012.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Abstract
Supercritical fluids (SCFs) are increasingly replacing the organic solvents, e.g., n-hexane, chloroform, dichloromethane, or methanol, that are conventionally used in industrial extraction, purification, and recrystallization operations because of regulatory and environmental pressures on hydrocarbon and ozone-depleting emissions. In natural products extraction and isolation, supercritical fluid extraction (SFE), especially employing supercritical CO(2), has become a popular choice. Sophisticated modern technologies allow precise regulation of changes in temperature and pressure, and thus manipulation of solvating property of the SCF, which helps the extraction of natural products of a wide range of polarities. This chapter deals mainly with the application of the SFE technology in the natural products extraction and isolation, and outlines various methodologies with specific examples.
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Affiliation(s)
- Lutfun Nahar
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester, UK.
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Herrero M, Mendiola JA, Cifuentes A, Ibáñez E. Supercritical fluid extraction: Recent advances and applications. J Chromatogr A 2009; 1217:2495-511. [PMID: 20022016 DOI: 10.1016/j.chroma.2009.12.019] [Citation(s) in RCA: 309] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2009] [Revised: 12/01/2009] [Accepted: 12/02/2009] [Indexed: 10/20/2022]
Abstract
Among the different extraction techniques used at analytical and preparative scale, supercritical fluid extraction (SFE) is one of the most used. This review covers the most recent developments of SFE in different fields, such as food science, natural products, by-product recovery, pharmaceutical and environmental sciences, during the period 2007-2009. The revision is focused on the most recent advances and applications in the different areas; among them, it is remarkable the strong impact of SFE to extract high value compounds from food and natural products but also its increasing importance in areas such as heavy metals recovery, enantiomeric resolution or drug delivery systems.
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Affiliation(s)
- Miguel Herrero
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
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