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Chen Y, Wang Y, He L, Wang L, Zhao J, Yang Z, Li Q, Shi R. Supercritical CO 2 Extraction of Terpenoids from Indocalamus latifolius Leaves: Optimization, Purification, and Antioxidant Activity. Foods 2024; 13:1719. [PMID: 38890947 PMCID: PMC11171701 DOI: 10.3390/foods13111719] [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: 04/30/2024] [Revised: 05/21/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
This study aimed to investigate the efficacy of supercritical CO2 (SC-CO2) extraction in enhancing the extraction rate, purity, and antioxidant activity of Indocalamus latifolius (Keng) McClure (Poaceae) leaf terpenoids (ILLTs). Crude extracts obtained from leaves were subjected to qualitative and quantitative analyses, revealing neophytadiene, phytol, β-sitosterol, β-amyrone, squalene, and friedelin as the primary terpenoid constituents, identified through gas chromatography-mass spectrometry (GC-MS). Compared with steam distillation extraction (SD), simultaneous distillation extraction (SDE), ultra-high pressure-assisted n-hexane extraction (UHPE-Hex), ultra-high pressure-assisted ethanol extraction (UHPE-EtOH), ultrasound-assisted n-hexane extraction (UE-Hex), and ultrasound-assisted ethanol extraction (UE-EtOH), SC-CO2 exhibited a superior ILLT extraction rate, purity, and antioxidant activity. Scanning electron microscopy (SEM) observations of the residues further revealed more severe damage to both the residues and their cell walls after SC-CO2 extraction. Under optimal parameters (4.5 h, 26 MPa, 39 °C, and 20% ethyl alcohol), the ILLT extraction rate with SC-CO2 reached 1.44 ± 0.12 mg/g, which was significantly higher than the rates obtained by the other six methods. The subsequent separation and purification using WelFlash C18-l, BUCHI-C18, and Sephadex LH-20 led to an increase in the purity of the six terpenoid components from 12.91% to 93.34%. Furthermore, the ILLTs demonstrated cytotoxicity against HepG2 cells with an IC50 value of 148.93 ± 9.93 μg/mL. Additionally, with increasing concentrations, the ILLTs exhibited an enhanced cellular antioxidant status, as evidenced by reductions in both reactive oxygen species (ROS) and malondialdehyde (MDA) levels.
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Affiliation(s)
- Yadan Chen
- The Key Laboratory of State Forest Food Resources Utilization and Quality Control, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yanbin Wang
- The Key Laboratory of State Forest Food Resources Utilization and Quality Control, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Liang He
- The Key Laboratory of State Forest Food Resources Utilization and Quality Control, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Liling Wang
- The Key Laboratory of State Forest Food Resources Utilization and Quality Control, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Jianchen Zhao
- The Key Laboratory of State Forest Food Resources Utilization and Quality Control, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Zhenya Yang
- The Key Laboratory of State Forest Food Resources Utilization and Quality Control, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Qin Li
- The Key Laboratory of State Forest Food Resources Utilization and Quality Control, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Rui Shi
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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Sheibani S, Jafarzadeh S, Qazanfarzadeh Z, Osadee Wijekoon MMJ, Mohd Rozalli NH, Mohammadi Nafchi A. Sustainable strategies for using natural extracts in smart food packaging. Int J Biol Macromol 2024; 267:131537. [PMID: 38608975 DOI: 10.1016/j.ijbiomac.2024.131537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/24/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
The growing demand for sustainable and eco-friendly food packaging has prompted research on innovative solutions to environmental and consumer health issues. To enhance the properties of smart packaging, the incorporation of bioactive compounds derived from various natural sources has attracted considerable interest because of their functional properties, including antioxidant and antimicrobial effects. However, extracting these compounds from natural sources poses challenges because of their complex chemical structures and low concentrations. Traditional extraction methods are often environmentally harmful, expensive and time-consuming. Thus, green extraction techniques have emerged as promising alternatives, offering sustainable and eco-friendly approaches that minimise the use of hazardous solvents and reduce environmental impact. This review explores cutting-edge research on the green extraction of bioactive compounds and their incorporation into smart packaging systems in the last 10 years. Then, an overview of bioactive compounds, green extraction techniques, integrated techniques, green extraction solvents and their application in smart packaging was provided, and the impact of bioactive compounds incorporated in smart packaging on the shelf lives of food products was explored. Furthermore, it highlights the challenges and opportunities within this field and presents recommendations for future research, aiming to contribute to the advancement of sustainable and efficient smart packaging solutions.
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Affiliation(s)
- Samira Sheibani
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Shima Jafarzadeh
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3216, Australia.
| | - Zeinab Qazanfarzadeh
- International Centre for Research on Innovative Biobased Materials (ICRI-BioM)-International Research Agenda, Lodz University of Technology, Żeromskiego 116, 90-924 Lodz, Poland
| | - M M Jeevani Osadee Wijekoon
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | | | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
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Çakmak TG, Saricaoglu B, Ozkan G, Tomas M, Capanoglu E. Valorization of tea waste: Composition, bioactivity, extraction methods, and utilization. Food Sci Nutr 2024; 12:3112-3124. [PMID: 38726441 PMCID: PMC11077253 DOI: 10.1002/fsn3.4011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 01/10/2024] [Accepted: 01/24/2024] [Indexed: 05/12/2024] Open
Abstract
Tea is the most consumed beverage worldwide and has many health effects. Although there are many different types of tea, black tea and green tea comprise 98% of total tea production in the world. Tea waste production consists of withering, crushing, fermentation, drying and finally packaging processes. All of the waste generated during this production line is called tea waste. Tea production results in a significant amount of waste that cannot be effectively used for value creation. This waste contains many different components including protein, fiber, caffeine, and polyphenols. Due to its rich composition, it can be revalorized for different purposes. In this study, the general composition and bioactive compounds of tea waste were reviewed. Despite the fact that there have been few studies on the bioactivity of tea waste, those studies have also been discussed. The extraction techniques that are used to separate the compounds in the waste are also covered. It has been indicated that these valuable compounds, which can be separated from tea wastes by extraction methods, have the potential to be used for different purposes, such as biogas production, functional foods, food additives, silages, soluble packaging materials, and adsorbents. Although there are some studies on the revalorization of tea waste, new studies on the extraction of bioactive compounds are necessary to improve its utilization potential.
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Affiliation(s)
- Tümay Gözdem Çakmak
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityIstanbulTurkey
| | - Beyza Saricaoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityIstanbulTurkey
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityIstanbulTurkey
| | - Merve Tomas
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityIstanbulTurkey
- Department of Food Engineering, Faculty of Engineering and Natural SciencesIstanbul Sabahattin Zaim UniversityIstanbulTurkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityIstanbulTurkey
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Katerina V, Klara U, Samnang N, Ladislav K. Chemical Composition of Essential Oils and Supercritical Carbon Dioxide Extracts from Amomum kravanh, Citrus hystrix and Piper nigrum 'Kampot'. Molecules 2023; 28:7748. [PMID: 38067483 PMCID: PMC10708404 DOI: 10.3390/molecules28237748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/16/2023] [Accepted: 11/21/2023] [Indexed: 12/18/2023] Open
Abstract
The fruits of Amomum kravanh, Citrus hystrix and Piper nigrum 'Kampot' are traditionally used as spices in Cambodian cuisine. In this study, the chemical composition of essential oils (EOs) and supercritical CO2 extracts from all three species was determined using GC-MS, with two columns of different polarity (HP-5/DB-HeavyWAX). Differences between the chemical profile of the EOs and CO2 extracts were observed for all species. The greatest difference was detected in A. kravanh EO containing mainly eucalyptol (78.8/72.6%), while the CO2 extract was rich in fatty acids (13/55.92%) and long-chain alkanes (25.55/9.54%). Furthermore, the results for the CO2 extract of this species differed, where tricosane (14.74%) and oleic acid (29.26%) were the main compounds identified when utilizing the HP-5 or DB-HeavyWAX columns, respectively. Moreover, the EO and CO2 extract from P. nigrum 'Kampot' fruits and the CO2 extract from C. hystrix fruit peel, containing respective amounts 34.84/39.55% (for EO) and 54.21/55.86% (for CO2 extract) of β-caryophyllene and 30.2/28.9% of β-pinene, were isolated and analyzed for the first time. Generally, these findings suggest that supercritical CO2 could potentially be used for the extraction of all three spices. Nevertheless, further research determining the most efficient extraction parameters is required before its commercial application.
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Affiliation(s)
- Vihanova Katerina
- Department of Crop Science and Agroforestry, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamycka 129, 165 21 Prague 6-Suchdol, Czech Republic;
| | - Urbanova Klara
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamycka 129, 165 21 Prague 6-Suchdol, Czech Republic;
| | - Nguon Samnang
- Graduate School, Royal University of Agriculture, Dangkor, P.O. Box 2696, Phnom Penh 12401, Cambodia;
| | - Kokoska Ladislav
- Department of Crop Science and Agroforestry, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamycka 129, 165 21 Prague 6-Suchdol, Czech Republic;
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Kostrzewa D, Mazurek B, Kostrzewa M, Jóźwik E. Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant. Molecules 2023; 28:5438. [PMID: 37513310 PMCID: PMC10386050 DOI: 10.3390/molecules28145438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO2, and SC-CO2 with co-extractant) and at different parameters. The results showed that the carotenoid content decreased with the addition of the co-extractant while the fatty acid content and yield increased. It was found that the highest carotenoid content (capsanthin > β-carotene > capsorubin > zeaxanthin > β-cryptoxanthin > violaxanthin) was obtained at 50 °C/45 MPa for SC-CO2 extraction. Paprika extract rich in polyunsaturated fatty acids (linoleic, oleic, and α-linolenic acid) was obtained at 40 °C/25 MPa for SC-CO2 with co-extractant. The PUFA/SFA ratios for paprika extract were in agreement with the recommendations of nutritional guidelines. The use of SC-CO2 for the extraction of Capsicum annuum allowed us to obtain a high-quality, rich in carotenoids and polyunsaturated fatty acids, extract that can be used as a substrate in the industry.
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Affiliation(s)
- Dorota Kostrzewa
- Łukasiewicz Research Network-New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13A, 24-110 Pulawy, Poland
| | - Barbara Mazurek
- Łukasiewicz Research Network-New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13A, 24-110 Pulawy, Poland
| | - Marcin Kostrzewa
- Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland
| | - Emilia Jóźwik
- Łukasiewicz Research Network-New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13A, 24-110 Pulawy, Poland
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Awwad S, Abu-Zaiton A, Issa R, Said R, Sundookah A, Habash M, Mohammad B, Abu-Samak M. The effect of excessive coffee consumption, in relation to diterpenes levels of medium-roasted coffee, on non-high-density lipoprotein cholesterol level in healthy men. PHARMACIA 2023. [DOI: 10.3897/pharmacia.70.e90495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
This study was designed to determine the levels of coffee oil and diterpenes and evaluate the correlation between the effect of excessive roasted coffee consumption on non-high-density lipoprotein cholesterol (non-HDL) and the roasting degree effect on the levels of coffee oil and diterpenes extracted from Coffea arabica. The coffee oil and diterpenes were extracted using soxhlet and liquid-liquid extraction. Sixty-six healthy normolipidemic male participants were assigned for this study which consisted of two stages. The first stage is the coffee abstaining stage where subjects were requested to abstain from drinking coffee for 2 weeks. The second stage is the coffee drinking stage which consisted of groups (the control group and coffee-drinking group). The levels of TC, TG, LDL-C, HDL-C, and non-HDL were determined in all participants before and after the experiment. The results indicated that the coffee roasting degree demonstrated a significant increase in the levels of coffee oil and diterpenes ranging from 9.31% (green coffee) to 15.64% (dark roast) and from 0.205% (green coffee) to 0.300% (dark roast) for diterpenes. In conclusion, the current study revealed that excessive consumption of medium roasted coffee was associated with elevated non-HDL levels in normotensive nonsmoker healthy men which might be attributed to the positive association between the degree of roasting and diterpenes levels.
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Park H, Ha E, Kim J, Kim M. Injectable sustained‐release poly(lactic‐co‐glycolic acid) (PLGA) microspheres of exenatide prepared by supercritical fluid extraction of emulsion process based on a design of experiment approach. Bioeng Transl Med 2023; 8:e10485. [DOI: 10.1002/btm2.10485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/18/2022] [Accepted: 12/22/2022] [Indexed: 01/03/2023] Open
Affiliation(s)
- Heejun Park
- College of Pharmacy Duksung Women's University Seoul South Korea
| | - Eun‐Sol Ha
- College of Pharmacy Pusan National University Busan South Korea
| | - Jeong‐Soo Kim
- Dong‐A ST Research Institute Dong‐A ST Co. Ltd. Giheung‐gu Yongin‐si Gyeonggi South Korea
| | - Min‐Soo Kim
- College of Pharmacy Pusan National University Busan South Korea
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Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism. Foods 2022; 11:foods11244089. [PMID: 36553832 PMCID: PMC9777831 DOI: 10.3390/foods11244089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Spent coffee grounds are a promising bioresource that naturally contain around 50 wt% moisture which requires, for a valorization, a drying step of high energy and economic costs. However, the natural water in spent coffee grounds could bring new benefits as a co-solvent during the supercritical CO2 extraction (SC-CO2). This work reports the influence and optimization of pressure (115.9-284.1 bars), temperature (33.2-66.8 °C), and moisture content (6.4-73.6 wt%) on simultaneous extraction of lipids and polar molecules contained in spent coffee grounds by supercritical CO2 (SC-CO2) using Central Composite Rotatable Design and Response Surface Methodology. The results show that for lipids extraction, pressure is the most influent parameter, although the influence of moisture content is statistically negligible. This suggests that water does not act as barrier to CO2 diffusion in the studied area. However, moisture content is the most influent parameter for polar molecules extraction, composed of 99 wt% of caffeine. Mechanism investigations highlight that H2O mainly act by (i) breaking caffeine interactions with chlorogenic acids present in spent coffee grounds matrix and (ii) transferring selectively caffeine without chlorogenic acid by liquid/liquid extraction with SC-CO2. Thus, the experiment for the optimization of lipids and polar molecules extraction is performed at a pressure of 265 bars, a temperature of 55 °C, and a moisture content of 55 wt%.
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Vítor Rodrigues H, Portugal I, Carlos Silva M. Experimental optimization of the supercritical fluid extraction of triterpenoids from Acacia dealbata Link. leaves. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.122637] [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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de Toledo PRAB, de Melo MMR, Rodrigues VH, Pezza HR, Rocha SM, Toci AT, Pezza L, Portugal I, Silva CM. Design of volatile organic compounds profiles of roasted
Coffea arabica
extracts produced by supercritical and conventional solvents. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Marcelo M. R. de Melo
- CICECO – Aveiro Institute of Materials, Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Vítor H. Rodrigues
- CICECO – Aveiro Institute of Materials, Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Helena R. Pezza
- Institute of Chemistry State University of São Paulo – UNESP 14800‐060 Araraquara SP Brazil
| | - Sílvia M. Rocha
- Department of Chemistry & LAQV‐REQUIMTE, Campus de Santiago University of Aveiro 3810‐193 Aveiro Portugal
| | - Aline T. Toci
- Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Sciences (ILACVN) Federal University of Latin American Integration (UNILA) 85867‐970 Foz do Iguaçú, Puerto Rico Brazil
| | - Leonardo Pezza
- Institute of Chemistry State University of São Paulo – UNESP 14800‐060 Araraquara SP Brazil
| | - Inês Portugal
- CICECO – Aveiro Institute of Materials, Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Carlos M. Silva
- CICECO – Aveiro Institute of Materials, Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
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Bijla L, Aissa R, Laknifli A, Bouyahya A, Harhar H, Gharby S. Spent coffee grounds: A sustainable approach toward novel perspectives of valorization. J Food Biochem 2022; 46:e14190. [PMID: 35553079 DOI: 10.1111/jfbc.14190] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/03/2022] [Accepted: 03/14/2022] [Indexed: 12/30/2022]
Abstract
Coffee is one of the most popular and preferred drinks in the world, being consumed for its refreshing and energizing properties. As a result, the consumption of coffee generates millions of tons of waste, in particular, spent coffee grounds (SCG). On the contrary, food waste recovery is an incredibly sustainable and convenient solution to the growing need for materials, fuels, and chemicals. SCG has been developed as a precious resource of several high value-added products (oil, proteins, minerals, fatty acids, sterols….). Thus, a transformative pathway to a circular economy that involves the valorization of coffee wastes and by-products is currently attracting the attention of researchers worldwide. The potential growth of scientific papers and publications promotes a comprehensive review to determine the research hotspots, knowledge structure, and to consider future avenues and challenges. Therefore, in this paper, we conducted a systematic review based on 275 indexed papers on the composition and valorization of SCG as a prospective environmental source. PRACTICAL APPLICATIONS: SCG can be applied in agro-food industries.
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Affiliation(s)
- Laila Bijla
- Laboratory Biotechnology, Materials and Environment Team, LBME, Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Rabha Aissa
- Bioprocesses and Environment Team, LASIME, Ecole Supérieure de Technologie d'Agadir, Ibnou Zohr University, Agadir, Morocco
| | - Abdellatif Laknifli
- Laboratory Biotechnology, Materials and Environment Team, LBME, Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Abdelhakim Bouyahya
- Laboratoire de Materiaux, Nanotechnologie et Environnement LMNE, Faculte des Sciences, Universite Mohammed V de rabat, Rabat, Morocco
| | - Hicham Harhar
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Genomic Center of Human Pathologies, Mohammed V University, Rabat, Morocco
| | - Said Gharby
- Laboratory Biotechnology, Materials and Environment Team, LBME, Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
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Johnson K, Liu Y, Lu M. A Review of Recent Advances in Spent Coffee Grounds Upcycle Technologies and Practices. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.838605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Coffee is the world’s second largest beverage only next to water. After coffee consumption, spent coffee grounds (SCGs) are usually thrown away and eventually end up in landfills. In recent years, technologies and policies are actively under development to change this century old practice, and develop SCGs into value added energy and materials. In this paper, technologies and practices are classified into two categories, those reuses SCGs entirely, and those breakdown SCGs and reuse by components. This article provided a brief review of various ways to reuse SCGs published after 2017, and provided more information on SCG quantity, SCG biochar development for pollutant removal and using SCG upcycle cases for education. SCG upcycle efforts align the best with the UN Sustainable Development Goals (SDG) #12 “ensure sustainable consumption and production patterns,” the resultant fuel products contribute to SDG #7 “affordable and clean energy,” and the resultant biochar products contribute to SDG #6, “clean water and sanitation.”
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Mediani A, Kamal N, Lee SY, Abas F, Farag MA. Green Extraction Methods for Isolation of Bioactive Substances from Coffee Seed and Spent. SEPARATION & PURIFICATION REVIEWS 2022. [DOI: 10.1080/15422119.2022.2027444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ahmed Mediani
- Metabolomics Research Laboratory, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM Bangi, 43600, Malaysia
| | - Nurkhalida Kamal
- Metabolomics Research Laboratory, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM Bangi, 43600, Malaysia
| | - Soo Yee Lee
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Faridah Abas
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo 11562, Egypt
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Abstract
Tomato processing leads to the production of considerable amounts of residues, mainly in the form of tomato skins, seeds and vascular tissues, which still contain bioactive molecules of interest for food, pharmaceutical and nutraceutical industries. These include carotenoids, such as lycopene and β-carotene, tocopherols and sitosterols, among others. Supercritical fluid extraction is well positioned for the valorization of tomato residues prior to disposal, because it remains an environmentally safe extraction process, especially when using carbon dioxide as the solvent. In this article, we provide an extensive literature overview of the research on the supercritical fluid extraction of tomato residues. We start by identifying the most relevant extractables present in tomatoes (e.g., lycopene) and their main bioactivities. Then, the main aspects affecting the extraction performance are covered, starting with the differences between tomato matrixes (e.g., seeds, skins and pulp) and possible pretreatments to enhance extraction (e.g., milling, drying and enzymatic digestion). Finally, the effects of extraction conditions, such as pressure, temperature, cosolvent, flow rate and time, are discussed.
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Liu HM, Liu XY, Yan YY, Gao JH, Qin Z, Wang XD. Structural properties and antioxidant activities of polysaccharides isolated from sunflower meal after oil extraction. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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Supercritical CO 2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification. Journal of Food Science and Technology 2021; 58:4514-4523. [PMID: 34629515 DOI: 10.1007/s13197-020-04933-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2020] [Accepted: 12/01/2020] [Indexed: 10/22/2022]
Abstract
In this research, a supercritical CO2-ethanol extraction was optimized to obtain a green coffee oil rich in bioactive compounds. A face-centered central composite design was used to evaluate the effect of temperature (50-70 °C), extraction pressure (15.0-30.0 MPa), and cosolvent content (5-20%) on the extraction yield and total phenolic compound content of green coffee supercritical extract (GCSE). The experimental data were fitted to a second-order polynomial model. According to the statistical analyses, the lack of fit was not significant for either mathematical model. From the response surface plots, the extraction pressure and cosolvent content significantly impacted the extraction yield, while the total phenolic compound content was impacted by temperature and cosolvent content. The optimal conditions were a 20% cosolvent content, a pressure of 30 MPa, and a temperature of 62 °C, which predicted an extraction yield of 7.7% with a total phenol content of 5.4 mg gallic acid equivalent g GCSE-1. The bioactive compounds included 5-caffeoylquinic acid (11.53-17.91 mg g GCSE-1), caffeine (44.76-79.51 mg g GCSE-1), linoleic acid (41.47-41.58%), and palmitic acid (36.07-36.18%). Our results showed that GCSE has the outstanding chemical quality and antioxidant potential, suggesting that GCSE can be used as a functional ingredient.
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Abdul Aziz AH, Putra NR, Zaini AS, Idham Z, Ahmad MZ, Che Yunus MA. Solubility of sinensetin and isosinensetin from Cat’s Whiskers (Orthosiphon stamineus) leaves in ethanol-assisted supercritical carbon dioxide extraction: experimental and modeling. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01822-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Zhang Y, diono W, Rujiravanit R, Kanda H, Goto M. Extraction of diterpenes from spent coffee grounds and encapsulation into polyvinylpyrrolidone particles using supercritical carbon dioxide. SEP SCI TECHNOL 2021. [DOI: 10.1080/01496395.2021.1963982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yelin Zhang
- Department of Materials Process Engineering, Nagoya University, Nagoya, Japan
| | - Wahyu diono
- Department of Materials Process Engineering, Nagoya University, Nagoya, Japan
| | - Ratana Rujiravanit
- The Petroleum and Petrochemical College, Chulalongkorn University, Bangkok, Thailand
| | - Hideki Kanda
- Department of Materials Process Engineering, Nagoya University, Nagoya, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Nagoya, Japan
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Dong W, Chen Q, Wei C, Hu R, Long Y, Zong Y, Chu Z. Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity. ULTRASONICS SONOCHEMISTRY 2021; 74:105578. [PMID: 33965776 PMCID: PMC8121985 DOI: 10.1016/j.ultsonch.2021.105578] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/22/2021] [Accepted: 04/25/2021] [Indexed: 05/10/2023]
Abstract
In this study, ultrasonic/microwave-assisted extraction (UMAE), microwave-assisted extraction (UAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE) were applied to extract green coffee oil (GCO), and the physicochemical indexes, fatty acids, tocopherols, diterpenes, and total phenols as well as antioxidant activity of GCO were investigated and compared. The results indicated that the extraction yield of UMAE was the highest (10.58 ± 0.32%), while that of PLE was the lowest (6.34 ± 0.65%), and linoleic acid and palmitic acid were the major fatty acids in the GCO, ranging from 40.67% to 43.77% and 36.57% to 38.71%, respectively. A large proportion of fatty acids and phytosterols were not significantly influenced by the four extraction techniques. However, tocopherols, diterpenes, total phenols, and the free radical scavenging activity were significantly different among these four GCOs. Moreover, structural changes in the coffee residues were explored by scanning electron microscopy and Fourier transform infrared spectroscopy. Overall, the high antioxidant activity of GCO demonstrated that it can be used as a highly economical natural product in the food and agricultural industries.
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Affiliation(s)
- Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China.
| | - Qiyu Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, Shihezi University, Shihezi, Xinjiang 832203, China
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, Shihezi University, Shihezi, Xinjiang 832203, China.
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
| | - Yuzhou Long
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Ying Zong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
| | - Zhong Chu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
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Flores EMM, Cravotto G, Bizzi CA, Santos D, Iop GD. Ultrasound-assisted biomass valorization to industrial interesting products: state-of-the-art, perspectives and challenges. ULTRASONICS SONOCHEMISTRY 2021; 72:105455. [PMID: 33444940 PMCID: PMC7808943 DOI: 10.1016/j.ultsonch.2020.105455] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 12/15/2020] [Accepted: 12/24/2020] [Indexed: 05/04/2023]
Abstract
Nowadays, the application of ultrasound (US) energy for assisting the lignocellulosic biomass and waste materials conversion into value-added products has dramatically increased. In this sense, this review covers theoretical aspects, promising applications, challenges and perspectives about US and its use for biomass treatment. The combination of US energy with a suitable reaction time, temperature and solvent contributes to the destruction of recalcitrant lignin structure, allowing the products to be used in thermochemical and biological process. The main mechanisms related to US propagation and impact on the fragmentation of lignocellulosic materials, selectivity, and yield of conversion treatments are discussed. Moreover, the synergistic effects between US and alternative green solvents with the perspective of industrial applications are investigated. The present survey analysed the last ten years of literature, studying challenges and perspectives of US application in biorefinery. We were aiming to highlight value-added products and some new areas of research.
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Affiliation(s)
- Erico M M Flores
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil.
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Turin, Italy
| | - Cezar A Bizzi
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil
| | - Daniel Santos
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil
| | - Gabrielle D Iop
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil
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Oliveira G, Passos CP, Ferreira P, Coimbra MA, Gonçalves I. Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials. Foods 2021; 10:foods10030683. [PMID: 33806924 PMCID: PMC8005104 DOI: 10.3390/foods10030683] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/18/2021] [Accepted: 03/19/2021] [Indexed: 01/30/2023] Open
Abstract
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.
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Affiliation(s)
- Gonçalo Oliveira
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Cláudia P. Passos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Paula Ferreira
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Idalina Gonçalves
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
- Correspondence:
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Mohd‐Nasir H, Putra NR, Chuo SC, Daud NM, Hartati H, Bakeri N, Ruslan MSH, Mohd‐Setapar SH, Ahmad A, Md Salleh L. Optimization of the supercritical carbon dioxide extraction of
Quercus infectoria
galls extracts and its bioactivities. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15156] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Hasmida Mohd‐Nasir
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
| | - Nicky R. Putra
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
| | - Sing C. Chuo
- School of Chemical and Energy Engineering Faculty of Engineering Universiti Teknologi Malaysia Johor Malaysia
| | - Nurizzati M. Daud
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
| | - Hartati Hartati
- Biology Department Universitas Negeri Makassar Makassar Indonesia
| | - Norasyiqin Bakeri
- School of Chemical and Energy Engineering Faculty of Engineering Universiti Teknologi Malaysia Johor Malaysia
| | - Mohamad S. H. Ruslan
- Department of Chemical Engineering Universiti Teknologi PETRONAS Seri Iskandar Malaysia
| | - Siti H. Mohd‐Setapar
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
- Malaysia‐Japan International Institute of Technology (MJIIT) Universiti Teknologi Malaysia Kuala Lumpur Malaysia
- SHE Empire Sdn. Bhd Skudai Malaysia
| | - Akil Ahmad
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
- SHE Empire Sdn. Bhd Skudai Malaysia
| | - Liza Md Salleh
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
- School of Chemical and Energy Engineering Faculty of Engineering Universiti Teknologi Malaysia Johor Malaysia
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de Melo M, Vieira P, Şen A, Pereira H, Portugal I, Silva C. Optimization of the supercritical fluid extraction of Quercus cerris cork towards extraction yield and selectivity to friedelin. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2019.116395] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Supercritical CO2 extraction of Aurantiochytrium sp. biomass for the enhanced recovery of omega-3 fatty acids and phenolic compounds. J CO2 UTIL 2020. [DOI: 10.1016/j.jcou.2020.01.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Liu HM, Yao YG, Ma YX, Wang XD. Ultrasound-assisted desolventizing of fragrant oil from red pepper seed by subcritical propane extraction. ULTRASONICS SONOCHEMISTRY 2020; 63:104943. [PMID: 31945556 DOI: 10.1016/j.ultsonch.2019.104943] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 12/17/2019] [Accepted: 12/21/2019] [Indexed: 06/10/2023]
Abstract
In the present study, ultrasound was used to remove the residual solvent from the fragrant oil of red pepper seed obtained by subcritical propane extraction. The physical and chemical characteristics, particularly the volatile flavor compounds present of the oil before and after ultrasound-assisted desolventizing were comprehensively analyzed to determine the effect of the desolventizing process on product quality. The results showed that the maximum loss of residual solvent was achieved at a temperature of 90 °C maintained for 70 min with ultrasound applied during the entire process. After this treatment only a small amount of solvent (2.3% based on the total residual solvent originally present) remained in the oil. Although it was hypothesized that ultrasound treatment could result in the loss of volatile components, the analytical results showed no obvious reduction in the components associated with the typical aroma of the oil. After ultrasonic treatment, the oil also had good oxidation stability and quality. Additionally, after ultrasonic desolventizing, the oil samples were more suitable for cooking because they could more effectively minimize oxidation. Thus, these results demonstrate that this new ultrasonic technique is an effective and efficient method for removing the solvent remaining in fragrant oil after subcritical propane extraction.
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Affiliation(s)
- Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yong-Gang Yao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yu-Xiang Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
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Moeenfard M, Alves A. New trends in coffee diterpenes research from technological to health aspects. Food Res Int 2020; 134:109207. [PMID: 32517949 DOI: 10.1016/j.foodres.2020.109207] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 03/09/2020] [Accepted: 03/28/2020] [Indexed: 01/03/2023]
Abstract
The coffee oil is rich in diterpenes, mainly cafestol and kahweol, which are predominantly present in the esterified form with different fatty acids. Despite their beneficial effects including anti-angiogenic and anti-carcinogenic properties, they have been also associated with negative consequences such as elevation of blood cholesterol. Considering the coffee, it is an important human beverage with biological effects, including potentially health benefits or risks. Therefore, it may have important public health implications due to its widespread massive consumption, with major incidence in the varieties Arabica and Robusta. According to literatures, cafestol (182-1308 mg/100 g), kahweol (0-1265 mg/100 g) and 16-O-methycafestol (0-223 mg/100 g) are the main diterpenes in green and roasted coffee beans. Nevertheless, the coffee species, genetic background, and technological parameters like roasting and brewing have a clear effect on coffee diterpene content. Besides that, bibliographic data indicated that limited studies have specifically addressed the recent analytical techniques used for determination of this class of compounds, being HPLC and GC the most common approaches. For these reasons, this review aimed to actualize the occurrence and the profile of diterpenes in coffee matrices, focusing on the effect of species, roasting and brewing and on the other hand, introduce the current state on knowledge regarding coffee diterpenes determination which are nowadays highly regarded and widely used. In general, since diterpenes exhibit different health effects depending on their consumption dosage, several parameters needs to be carefully analyzed and considered when comparing the results.
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Affiliation(s)
- Marzieh Moeenfard
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, PO Box: 9177948944, Mashhad, Iran.
| | - Arminda Alves
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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Coreta-Gomes FM, Lopes GR, Passos CP, Vaz IM, Machado F, Geraldes CFGC, Moreno MJ, Nyström L, Coimbra MA. In Vitro Hypocholesterolemic Effect of Coffee Compounds. Nutrients 2020; 12:E437. [PMID: 32050463 PMCID: PMC7071201 DOI: 10.3390/nu12020437] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 01/27/2020] [Accepted: 02/02/2020] [Indexed: 02/06/2023] Open
Abstract
(1) Background: Cholesterol bioaccessibility is an indicator of cholesterol that is available for absorption and therefore can be a measure of hypocholesterolemic potential. In this work, the effect of commercial espresso coffee and coffee extracts on cholesterol solubility are studied in an in vitro model composed by glycodeoxycholic bile salt, as a measure of its bioaccessibility. (2) Methods: Polysaccharide extracts from coffees obtained with different extraction conditions were purified by selective precipitation with ethanol, and their sugars content were characterized by GC-FID. Hexane extraction allowed us to obtain the coffee lipids. Espresso coffee samples and extracts were tested regarding their concentration dependence on the solubility of labeled 13C-4 cholesterol by bile salt micelles, using quantitative 13C NMR. (3) Results and Discussion: Espresso coffee and coffee extracts were rich in polysaccharides, mainly arabinogalactans and galactomannans. These polysaccharides decrease cholesterol solubility and, simultaneously, the bile salts' concentration. Coffee lipid extracts were also found to decrease cholesterol solubility, although not affecting bile salt concentration. (4) Conclusions: Coffee soluble fiber, composed by the arabinogalactans and galactomannans, showed to sequester bile salts from the solution, leading to a decrease in cholesterol bioaccessibility. Coffee lipids also decrease cholesterol bioaccessibility, although the mechanism of action identified is the co-solubilization in the bile salt micelles. The effect of both polysaccharides and lipids showed to be additive, representing the overall effect observed in a typical espresso coffee. The effect of polysaccharides and lipids on cholesterol bioaccessibility should be accounted on the formulation of hypocholesterolemic food ingredients.
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Affiliation(s)
- Filipe Manuel Coreta-Gomes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
- Coimbra Chemistry Center, University of Coimbra, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal; (C.F.G.C.G.); (M.J.M.)
| | - Guido R. Lopes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Cláudia P. Passos
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Inês M. Vaz
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Fernanda Machado
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
| | - Carlos F. G. C. Geraldes
- Coimbra Chemistry Center, University of Coimbra, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal; (C.F.G.C.G.); (M.J.M.)
- Department of Life Sciences, Faculty of Science and Technology, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
| | - Maria João Moreno
- Coimbra Chemistry Center, University of Coimbra, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal; (C.F.G.C.G.); (M.J.M.)
- Chemistry Department, University of Coimbra, Faculty of Science and Technology, Rua Larga Largo D. Dinis, 3004-535 Coimbra, Portugal
| | - Laura Nyström
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland;
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; (G.R.L.); (C.P.P.); (I.M.V.); (F.M.); (M.A.C.)
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Bianchin M, Lima HHCD, Monteiro AM, Benassi MDT. Optimization of ultrasonic-assisted extraction of kahweol and cafestol from roasted coffee using response surface methodology. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108593] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Carruthers-Taylor T, Banerjee J, Little K, Wong YF, Jackson WR, Patti AF. Chemical Nature of Spent Coffee Grounds and Husks. Aust J Chem 2020. [DOI: 10.1071/ch20189] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Waste coffee husks and spent coffee grounds (SCGs) are produced in large qualities worldwide. Characterisation of these waste streams from Australian commercial outlets in terms of lipid, caffeine, and polyphenol content was undertaken giving values up to 10% lipids and 23mg g−1 phenols from SCGs, consistent with reports from other parts of the world. Husks generally gave lower values. Caffeine residues of 5 and 10mg g−1 (dry weight basis) were found in husks and SCGs respectively. Comparing air-dried and water-extracted solid SCGs and the resulting water extract in plant phytotoxicity studies indicated that pretreatment of the SCGs and plants exposed to the SCGs, are important factors when considering their use as a soil amendment.
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Massaya J, Prates Pereira A, Mills-Lamptey B, Benjamin J, Chuck CJ. Conceptualization of a spent coffee grounds biorefinery: A review of existing valorisation approaches. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.08.010] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Lopes GR, Passos CP, Rodrigues C, Teixeira JA, Coimbra MA. Modulation of infusion processes to obtain coffee-derived food ingredients with distinct composition. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03318-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Passos CP, Rudnitskaya A, Neves JM, Lopes GR, Evtuguin DV, Coimbra MA. Structural features of spent coffee grounds water-soluble polysaccharides: Towards tailor-made microwave assisted extractions. Carbohydr Polym 2019; 214:53-61. [DOI: 10.1016/j.carbpol.2019.02.094] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/26/2019] [Accepted: 02/26/2019] [Indexed: 10/27/2022]
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35
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Quintin D, Garcia-Gomez P, Ayuso M, Sanmartin A. Active biocompounds to improve food nutritional value. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.03.024] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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36
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Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials. Food Res Int 2018; 115:177-190. [PMID: 30599930 DOI: 10.1016/j.foodres.2018.08.046] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 08/06/2018] [Accepted: 08/18/2018] [Indexed: 01/27/2023]
Abstract
Extraction is the first step for isolation and purification of interesting bioactive compounds, by mixing of the plant material with an adequate solvent. Those bioactive compounds are, usually, secondary metabolites, such as phenolic acids and flavonoids which are present in closed insoluble structures, making its extraction a challenge. There are many different traditional extraction methods, such as Soxhlet, heat reflux, and maceration. Nevertheless, due to several disadvantages, they are being replaced by new methods, using emergent technologies, such as high hydrostatic pressure, ultrasounds, pulsed electric fields, and supercritical fluids. The use of novel technologies allows enhancing mass transfer rates, increasing cell permeability as well as increasing secondary metabolite diffusion, leading to higher extraction yields, fewer impurities on the final extract, extractions at room temperature with thermo-sensitive structures preservation, use of different non-organic solvents, low energy consumption, short operation time, and have no significant or lower effect on the structure of bioactive compounds. This paper aims to review the effect of the main emergent extraction technologies (high hydrostatic pressure, pulsed electric fields, ultrasounds, and supercritical fluid assisted) on the individual profile of bioactive compounds from plant material.
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Oliveira NAD, Cornelio-Santiago HP, Fukumasu H, Oliveira ALD. Green coffee extracts rich in diterpenes – Process optimization of pressurized liquid extraction using ethanol as solvent. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Extraction of Eucalyptus leaves using solvents of distinct polarity. Cluster analysis and extracts characterization. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.01.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Ran XL, Zhang M, Wang Y, Adhikari B. Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review. Crit Rev Food Sci Nutr 2018; 59:450-461. [PMID: 28920702 DOI: 10.1080/10408398.2017.1377149] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Plant byproducts of food processing industry line are undervalued yet important resource. These byproducts contain large percentage of high value functional substances such as antioxidants, pectin, polyphenols and so on. Recently, many research studies concentrated on innovative technologies that promise to overcome such issues as time consuming, inefficiency, and low yield, among others, which exist in most conventional techniques. Consequently, to achieve the recovery of nutraceuticals from high added-value by-products, it is necessary to have more knowledge of these novel technologies and more importantly explore the possibility of application of these latest technologies to the recovery downstream processing. The present work will summarize state-of-the-art technological approaches concerning extraction, superfine and drying applied to plant food processing residues. Simultaneously, the application of the bioactive components originated from byproducts in food industry will also be reviewed.
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Affiliation(s)
- Xin-Li Ran
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China.,c International Joint Laboratory on Food Safety, Jiangnan University , China
| | - Yuchuan Wang
- b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Benu Adhikari
- d School of Science, RMIT University , Melbourne , Australia
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Rodrigues VH, de Melo MM, Portugal I, Silva CM. Supercritical fluid extraction of Eucalyptus globulus leaves. Experimental and modelling studies of the influence of operating conditions and biomass pretreatment upon yields and kinetics. Sep Purif Technol 2018. [DOI: 10.1016/j.seppur.2017.09.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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41
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de Melo M, Şen A, Silvestre AJ, Pereira H, Silva CM. Experimental and modeling study of supercritical CO2 extraction of Quercus cerris cork: Influence of ethanol and particle size on extraction kinetics and selectivity to friedelin. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2017.06.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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42
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Alexandre EMC, Moreira SA, Castro LMG, Pintado M, Saraiva JA. Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1359842] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elisabete M. C. Alexandre
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturaise Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
- Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Porto, Portugal
| | - Silvia A. Moreira
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturaise Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
- Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Porto, Portugal
| | - Luís M. G. Castro
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturaise Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Manuela Pintado
- Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Porto, Portugal
| | - Jorge A. Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturaise Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
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Khaw KY, Parat MO, Shaw PN, Falconer JR. Solvent Supercritical Fluid Technologies to Extract Bioactive Compounds from Natural Sources: A Review. Molecules 2017; 22:molecules22071186. [PMID: 28708073 PMCID: PMC6152233 DOI: 10.3390/molecules22071186] [Citation(s) in RCA: 158] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 07/10/2017] [Accepted: 07/12/2017] [Indexed: 11/16/2022] Open
Abstract
Supercritical fluid technologies offer a propitious method for drug discovery from natural sources. Such methods require relatively short processing times, produce extracts with little or no organic co-solvent, and are able to extract bioactive molecules whilst minimising degradation. Supercritical fluid extraction (SFE) provides a range of benefits, as well as offering routes to overcome some of the limitations that exist with the conventional methods of extraction. Unfortunately, SFE-based methods are not without their own shortcomings; two major ones being: (1) the high establishment cost; and (2) the selective solvent nature of CO2, i.e., that CO2 only dissolves small non-polar molecules, although this can be viewed as a positive outcome provided bioactive molecules are extracted during solvent-based SFE. This review provides an update of SFE methods for natural products and outlines the main operating parameters for extract recovery. Selected processing considerations are presented regarding supercritical fluids and the development and application of ultrasonic-assisted SFE methods, as well as providing some of the key aspects of SFE scalability.
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Affiliation(s)
- Kooi-Yeong Khaw
- School of Pharmacy, Pharmacy Australia Centre of Excellence, University of Queensland, Brisbane, QLD 4102, Australia.
| | - Marie-Odile Parat
- School of Pharmacy, Pharmacy Australia Centre of Excellence, University of Queensland, Brisbane, QLD 4102, Australia.
| | - Paul Nicholas Shaw
- School of Pharmacy, Pharmacy Australia Centre of Excellence, University of Queensland, Brisbane, QLD 4102, Australia.
| | - James Robert Falconer
- School of Pharmacy, Pharmacy Australia Centre of Excellence, University of Queensland, Brisbane, QLD 4102, Australia.
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Lopes GR, Ferreira AS, Pinto M, Passos CP, Coelho E, Rodrigues C, Figueira C, Rocha SM, Nunes FM, Coimbra MA. Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.018] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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45
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Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2790-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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46
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Application of supercritical carbon dioxide to extract essential oil from Cleome coluteoides Boiss: Experimental, response surface and grey wolf optimization methodology. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2016.04.006] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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47
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Guercia E, Berti F, Navarini L, Demitri N, Forzato C. Isolation and characterization of major diterpenes from C. canephora roasted coffee oil. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.tetasy.2016.06.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Measurement and modeling of supercritical fluid extraction curves of Eichhornia crassipes for enhanced stigmasterol production: Mechanistic insights of the process. Sep Purif Technol 2016. [DOI: 10.1016/j.seppur.2016.02.038] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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49
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Extraction of α-humulene-enriched oil from clove using ultrasound-assisted supercritical carbon dioxide extraction and studies of its fictitious solubility. Food Chem 2016; 210:172-81. [PMID: 27211636 DOI: 10.1016/j.foodchem.2016.04.076] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 04/06/2016] [Accepted: 04/17/2016] [Indexed: 02/08/2023]
Abstract
Clove buds are used as a spice and food flavoring. In this study, clove oil and α-humulene was extracted from cloves using supercritical carbon dioxide extraction with and without ultrasound assistance (USC-CO2 and SC-CO2, respectively) at different temperatures (32-50°C) and pressures (9.0-25.0MPa). The results of these extractions were compared with those of heat reflux extraction and steam distillation methods conducted in parallel. The extracts obtained using these four techniques were analyzed using gas chromatography and gas chromatography/mass spectrometry (GC/MS). The results demonstrated that the USC-CO2 extraction procedure may extract clove oil and α-humulene from clove buds with better yields and shorter extraction times than conventional extraction techniques while utilizing less severe operating parameters. Furthermore, the experimental fictitious solubility data obtained using the dynamic method were well correlated with density-based models, including the Chrastil model, the Bartle model and the Kumar and Johnston model.
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50
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da Silva RP, Rocha-Santos TA, Duarte AC. Supercritical fluid extraction of bioactive compounds. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2015.11.013] [Citation(s) in RCA: 329] [Impact Index Per Article: 41.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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