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Musolino V, Macrì R, Cardamone A, Tucci L, Serra M, Lupia C, Maurotti S, Mare R, Nucera S, Guarnieri L, Marrelli M, Coppoletta AR, Carresi C, Gliozzi M, Mollace V. Salvia rosmarinus Spenn. (Lamiaceae) Hydroalcoholic Extract: Phytochemical Analysis, Antioxidant Activity and In Vitro Evaluation of Fatty Acid Accumulation. PLANTS (BASEL, SWITZERLAND) 2023; 12:3306. [PMID: 37765470 PMCID: PMC10536996 DOI: 10.3390/plants12183306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 09/15/2023] [Accepted: 09/17/2023] [Indexed: 09/29/2023]
Abstract
Salvia rosmarinus Spenn. is a native Mediterranean shrub belonging to the Lamiaceae family and is well-known as a flavoring and spicing agent. In addition to its classical use, it has drawn attention because its biological activities, due particularly to the presence of polyphenols, including carnosic acid and rosmarinic acid, and phenolic diterpenes as carnosol. In this study, the aerial part of rosemary was extracted with a hydroalcoholic solution through maceration, followed by ultrasound sonication, to obtain a terpenoids-rich Salvia rosmarinus extract (TRSrE) and a polyphenols-rich Salvia rosmarinus extract (PRSrE). After phytochemical characterization, both extracts were investigated for their antioxidant activity through a classical assay and with electron paramagnetic resonance (EPR) for their DPPH and hydroxyl radicals scavenging. Finally, their potential beneficial effects to reduce lipid accumulation in an in vitro model of NAFLD were evaluated.
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Affiliation(s)
- Vincenzo Musolino
- Laboratory of Pharmaceutical Biology, Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
| | - Roberta Macrì
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
| | - Antonio Cardamone
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
| | | | - Maria Serra
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
| | - Carmine Lupia
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
| | - Samantha Maurotti
- Department of Clinical and Experimental Medicine, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (S.M.); (R.M.)
| | - Rosario Mare
- Department of Clinical and Experimental Medicine, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (S.M.); (R.M.)
| | - Saverio Nucera
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
| | - Lorenza Guarnieri
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
| | - Mariangela Marrelli
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy;
| | - Anna Rita Coppoletta
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
| | - Cristina Carresi
- Veterinary Pharmacology Laboratory, Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy;
| | - Micaela Gliozzi
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
| | - Vincenzo Mollace
- Department of Health Sciences, Institute of Research for Food Safety and Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (R.M.); (C.L.); (S.N.); (A.R.C.); (M.G.); (V.M.)
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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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Paloukopoulou C, Karioti A. A Validated Method for the Determination of Carnosic Acid and Carnosol in the Fresh Foliage of Salvia rosmarinus and Salvia officinalis from Greece. PLANTS (BASEL, SWITZERLAND) 2022; 11:3106. [PMID: 36432835 PMCID: PMC9697906 DOI: 10.3390/plants11223106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 11/05/2022] [Accepted: 11/12/2022] [Indexed: 06/16/2023]
Abstract
In the framework of a project aiming at identifying genotypes of Greek rosemary and sage producing high amounts of carnosic acid, an HPLC-PDA method was developed for the determination of the main antioxidant in the fresh leaves. To this end, an effective and repeatable extraction process of the labile diterpene was developed to ensure a good extraction yield. A fast RP-HPLC protocol was developed and optimized to allow for a short and reliable analysis of the unstable target constituent. The HPLC-PDA method was validated for precision and accuracy according to ICH guidelines. Finally, the overall method was validated for precision and accuracy at three concentration levels. The precision was acceptable with % RSD values ranging between 1.42 and 4.35. The recovery ranged between 85.1% and 104.6% with RSD values < 5%, within the acceptable limits. The developed assay was fast and simple and allowed for the fast and accurate determination of carnosic acid and carnosol in the fresh herbs. The methodology was applied to the quantitative analysis of several cultivated samples of S. rosmarinus and S. officinalis, and some of them were revealed to be promising starting materials for the development of Greek genotypes rich in carnosic acid.
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Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Cai P, Yan S, Lu Y, Zhou X, Wang X, Wang M, Yin Z. Carnosol inhibits osteoclastogenesis in vivo and in vitro by blocking the RANKL‑induced NF‑κB signaling pathway. Mol Med Rep 2022; 26:225. [PMID: 35593299 PMCID: PMC9178676 DOI: 10.3892/mmr.2022.12741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Accepted: 09/28/2021] [Indexed: 11/13/2022] Open
Abstract
Bone homeostasis is maintained by osteoclast-mediated bone resorption and osteoblast-mediated bone formation. Disruption of bone homeostasis due to excessive osteoclastogenesis or reduced osteogenesis results in various disorders, such as postmenopausal osteoporosis. Receptor activator of NF-κB ligand (RANKL) stimulation of the NF-κB signaling pathway is essential in osteoclastogenesis. The aim of the present study was to investigate the novel effects of carnosol, an active compound found in Rosmarinus officinalis, on RANKL-induced osteoclastogenesis both in vitro and in vivo. TRAP staining showed that carnosol significantly inhibited osteoclasts differentiation of bone marrow monocytes and RAW264.7 cells. Western blot results showed that the protein expression levels of osteoclastogenesis-associated genes, including cathepsin K, tartrate-resistant acid phosphatase and MMP-9, were markedly inhibited by carnosol, which may have suppressed osteoclast function. Furthermore, western blot and immunofluorescent staining results revealed that carnosol markedly suppressed the phosphorylation of p65 induced by RANKL and blocked its nuclear translocation, indicating the suppression of NF-κB signaling pathway. H&E staining and micro-CT results showed that in vivo treatment with carnosol significantly attenuated ovariectomy-induced bone loss in mice. In conclusion, the present study indicated that carnosol may suppress osteoclastogenesis both in vivo and in vitro by inhibiting the activation of the NF-κB signaling pathway. Carnosol may therefore be a potential novel therapeutic candidate for the clinical treatment of osteoclast-related disorders.
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Affiliation(s)
- Pan Cai
- Department of Orthopedics, Shanghai University of Medicine and Health Sciences Affiliated Zhoupu Hospital, Shanghai 201318, P.R. China
| | - Shichang Yan
- Department of Orthopedics, BenQ Medical Center, The Affiliated BenQ Hospital of Nanjing Medical University, Nanjing, Jiangsu 210019, P.R. China
| | - Yan Lu
- Department of Laboratory Medicine, Shanghai University of Medicine and Health Sciences Affiliated Zhoupu Hospital, Shanghai 201318, P.R. China
| | - Xiaoxiao Zhou
- Department of Orthopedics, Shanghai University of Medicine and Health Sciences Affiliated Zhoupu Hospital, Shanghai 201318, P.R. China
| | - Xiuhui Wang
- Department of Orthopedics, Shanghai University of Medicine and Health Sciences Affiliated Zhoupu Hospital, Shanghai 201318, P.R. China
| | - Minghui Wang
- Department of Orthopedics, Shanghai University of Medicine and Health Sciences Affiliated Zhoupu Hospital, Shanghai 201318, P.R. China
| | - Zhifeng Yin
- Department of Orthopedics, Shanghai Zhongye Hospital, Shanghai 200941, P.R. China
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Nguyen-Kim MT, Truong QC, Nguyen MT, Cao-Thi BH, Tong TD, Dao TP, Tran TH, Van Tan L, Le XT. Optimized extraction of polyphenols from leaves of Rosemary (Rosmarinus officinalis L.) grown in Lam Dong province, Vietnam, and evaluation of their antioxidant capacity. OPEN CHEM 2021. [DOI: 10.1515/chem-2021-0061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
In the present study, the optimized solvent extraction conditions with regards to the total polyphenol content (TPC) and antioxidant capacity of rosemary leaf extract (RLE) were determined. The one-factor-at-a-time method was used to independently investigate the effect of several extraction parameters, including ethanol concentration (0–100% v/v), extraction temperature (50–80°C), extraction period (15–60 min), material–solvent ratio (1:5–1:10 g/mL), and extraction cycles (1, 2, and 3 times) on polyphenol content. Response surface methodology (RSM), in combination with a central composite design, was used to perform optimization. The following optimal conditions that gave maximal TPC were determined and experimentally verified: ethanol concentration of 65% (v/v), extraction temperature of 65°C, material–solvent ratio of 1:7.5 g/mL, extraction time of 15 min, and 2 cycles of extraction. These parameters corresponded with the TPC yield of 87.42 ± 0.25 mg gallic acid equivalent/g dried feed material (mg GAE/g DW). The optimal conditions gave a high extraction yield (337 ± 6 mg dried extract/g dried feed material) with 197.28 ± 3.11 mg GAE/g dried extract. The estimated models were strongly significant (p < 0.05) for TPC values with significant regression coefficients (R
2) of 0.9979. The obtained RLE was supposed to be the top grade of natural antioxidant with the IC50 (DPPH assays) value of 9.4 ± 0.1 μg/mL, which is higher than that of the vitamin C by just three times (IC50 = 3.2 ± 0.1 μg/mL). Current results justify RLE as a potential agent in food preservation applications.
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Affiliation(s)
- Minh-Tam Nguyen-Kim
- Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT) , 268 Ly Thuong Kiet Street, District 10 , Ho Chi Minh City 700000 , Vietnam
- Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District , Ho Chi Minh City 700000 , Vietnam
| | - Quoc-Cuong Truong
- Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT) , 268 Ly Thuong Kiet Street, District 10 , Ho Chi Minh City 700000 , Vietnam
- Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District , Ho Chi Minh City 700000 , Vietnam
| | - Minh-Thuy Nguyen
- Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT) , 268 Ly Thuong Kiet Street, District 10 , Ho Chi Minh City 700000 , Vietnam
- Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District , Ho Chi Minh City 700000 , Vietnam
| | - Bich-Hang Cao-Thi
- Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT) , 268 Ly Thuong Kiet Street, District 10 , Ho Chi Minh City 700000 , Vietnam
- Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District , Ho Chi Minh City 700000 , Vietnam
| | - Thanh-Danh Tong
- Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT) , 268 Ly Thuong Kiet Street, District 10 , Ho Chi Minh City 700000 , Vietnam
- Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District , Ho Chi Minh City 700000 , Vietnam
| | - Tan Phat Dao
- Institute of Environmental Sciences, Nguyen Tat Thanh University , Ho Chi Minh City, 700000 , Vietnam
- Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University , Ho Chi Minh City 700000 , Vietnam
| | - Thien Hien Tran
- Institute of Environmental Sciences, Nguyen Tat Thanh University , Ho Chi Minh City, 700000 , Vietnam
- Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University , Ho Chi Minh City 700000 , Vietnam
| | - Lam Van Tan
- Institute of Environmental Sciences, Nguyen Tat Thanh University , Ho Chi Minh City, 700000 , Vietnam
| | - Xuan-Tien Le
- Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT) , 268 Ly Thuong Kiet Street, District 10 , Ho Chi Minh City 700000 , Vietnam
- Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District , Ho Chi Minh City 700000 , Vietnam
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Machado IV, Dos Santos JRN, Januario MAP, Corrêa AG. Greener organic synthetic methods: Sonochemistry and heterogeneous catalysis promoted multicomponent reactions. ULTRASONICS SONOCHEMISTRY 2021; 78:105704. [PMID: 34454180 PMCID: PMC8406036 DOI: 10.1016/j.ultsonch.2021.105704] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 07/24/2021] [Accepted: 07/29/2021] [Indexed: 06/06/2023]
Abstract
Ultrasound is an essential technique to improve organic synthesis from the point of view of green chemistry, as it can promote better yields and selectivities, in addition to shorter reaction times when compared to the conventional methods. Heterogeneous catalysis is another pillar of sustainable chemistry being the recycling and reuse of the catalysts one of its great advantage. In the other hand, multicomponent reactions provide the synthesis of structurally diverse compounds, in a one-pot fashion, without isolation and purification of intermediates. Thus, the combination of these protocols has proved to be a powerful tool to obtain biologically active organic compounds with lower costs, time and energy consumption. Herein, we provide a comprehensive overview of advances on methods of organic synthesis that have been reported over the past ten years with focus on ultrasound-assisted multicomponent reactions under heterogeneous catalysis. In particular, we present pharmacologically important N- and O-heterocyclic compounds, considering their synthetic methods using green solvents, and catalyst recycling.
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Affiliation(s)
- Ingrid V Machado
- Centre of Excellence for Research in Sustainable Chemistry, Department of Chemistry, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil
| | - Jhonathan R N Dos Santos
- Centre of Excellence for Research in Sustainable Chemistry, Department of Chemistry, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil
| | - Marcelo A P Januario
- Centre of Excellence for Research in Sustainable Chemistry, Department of Chemistry, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil
| | - Arlene G Corrêa
- Centre of Excellence for Research in Sustainable Chemistry, Department of Chemistry, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil.
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Khadhraoui B, Ummat V, Tiwari BK, Fabiano-Tixier AS, Chemat F. Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products. ULTRASONICS SONOCHEMISTRY 2021; 76:105625. [PMID: 34147916 PMCID: PMC8225985 DOI: 10.1016/j.ultsonch.2021.105625] [Citation(s) in RCA: 66] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 05/23/2021] [Accepted: 06/07/2021] [Indexed: 05/20/2023]
Abstract
Ultrasound has a significant effect on the rate of various processes in food, perfume, cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some shortcomings. Combination with other conventional or innovative techniques can overcome these limitations, enhance energy, momentum and mass transfer, and has been successfully demonstrated in many recent studies. Various ultrasound combined hybrid and innovative techniques are systematically summarized in this review for the first time. Ultrasound can be combined with diverse conventional techniques including Soxhlet, Clevenger, enzyme, hydrotropes, ionic liquids, Deep Eutectic Solvents (DES) or Natural Deep Eutectic Solvents (NADES), to enhance mixing and micro-mixing, reduced thermal and concentration gradients, and selective extraction. Moreover, combinations of ultrasound with other innovative techniques such as microwave, extrusion, supercritical fluid, subcritical and pressure liquids, Instant controlled pressure drop (DIC), Pulsed Electric Field (PEF), Ultra-Violet (UV) or Infra-Red (IR) radiations, Counter-current chromatography (CCC), or centrifugal partition chromatographs (CPC) can enable reduced equipment size, faster response to process control, faster start-up, increased production, and elimination of process steps. The theories and applications of these ultrasound combined hybrid and innovative techniques as well as their advantages and limitations are compared, and further perspectives are proposed. This review provides new insights into advances in ultrasound combined techniques and their application at research, educational, and industrial level in modern food and plant-based chemistry.
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Affiliation(s)
- B Khadhraoui
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - V Ummat
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland
| | - B K Tiwari
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland.
| | - A S Fabiano-Tixier
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - F Chemat
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France.
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Shrikhande S, Deshpande G, Sawarkar AN, Ahmad Z, Patle DS. Design and retrofitting of ultrasound intensified and ionic liquid catalyzed in situ algal biodiesel production. Chem Eng Res Des 2021. [DOI: 10.1016/j.cherd.2021.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Sik B, Lakatos EH, Kapcsándi V, Székelyhidi R, Ajtony Z. Exploring the rosmarinic acid profile of dark chocolate fortified with freeze-dried lemon balm extract using conventional and non-conventional extraction techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111520] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Thamapan K, Laohakunjit N, Kerdchoechuen O, Vongsawasdi P, Mingvanish W. Ultrasound-assisted extraction for simultaneous quantitation of potential sweetening compounds from Derris reticulata aqueous extracts: a response surface methodology approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00805-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Oreopoulou A, Choulitoudi E, Tsimogiannis D, Oreopoulou V. Six Common Herbs with Distinctive Bioactive, Antioxidant Components. A Review of Their Separation Techniques. Molecules 2021; 26:molecules26102920. [PMID: 34069026 PMCID: PMC8157015 DOI: 10.3390/molecules26102920] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/10/2021] [Accepted: 05/10/2021] [Indexed: 12/15/2022] Open
Abstract
Rosemary, oregano, pink savory, lemon balm, St. John’s wort, and saffron are common herbs wildly grown and easily cultivated in many countries. All of them are rich in antioxidant compounds that exhibit several biological and health activities. They are commercialized as spices, traditional medicines, or raw materials for the production of essential oils. The whole herbs or the residues of their current use are potential sources for the recovery of natural antioxidant extracts. Finding effective and feasible extraction and purification methods is a major challenge for the industrial production of natural antioxidant extracts. In this respect, the present paper is an extensive literature review of the solvents and extraction methods that have been tested on these herbs. Green solvents and novel extraction methods that can be easily scaled up for industrial application are critically discussed.
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Affiliation(s)
- Antigoni Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
- Vioryl, Agricultural and Chemical Industry, Research S.A., 28th km National Road Athens-Lamia, 19014 Attiki, Greece
| | - Evanthia Choulitoudi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
| | - Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
- NFA (Natural Food Additives), Laboratory of Natural Extracts Development, 6 Dios st, 17778 Athens, Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
- Correspondence: ; Tel.: +30-2107723166
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Kliszcz A, Danel A, Puła J, Barabasz-Krasny B, Możdżeń K. Fleeting Beauty-The World of Plant Fragrances and Their Application. Molecules 2021; 26:molecules26092473. [PMID: 33922689 PMCID: PMC8122868 DOI: 10.3390/molecules26092473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/14/2021] [Accepted: 04/22/2021] [Indexed: 11/16/2022] Open
Abstract
This article is devoted to some aspects of the fragrant substances of plant origin applied in the food industry and perfumery as well. Since antiquity many extractive techniques have been developed to obtain essential oils. Some of them are still applied, but new ones, like microwave or ultrasound-assisted extractions, are more and more popular and they save time and cost. Independently of the procedure, the resulting essential oils are the source of many so-called isolates. These can be applied as food additives, medicines, or can be used as starting materials for organic synthesis. Some substances exist in very small amounts in plant material so the extraction is not economically profitable but, after their chemical structures were established and synthetic procedures were developed, in some cases they are prepared on an industrial scale. The substances described below are only a small fraction of the 2000–3000 fragrant molecules used to make our life more enjoyable, either in food or perfumes. Additionally, a few examples of allelopathic fragrant compounds, present in their natural state, will be denoted and some of their biocidal features will be mentioned as an arising “green” knowledge in agriculture.
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Affiliation(s)
- Angelika Kliszcz
- Department of Agroecology and Crop Production, Faculty of Agriculture and Economics, University of Agriculture, Mickiewicza 21 Ave, 31-120 Krakow, Poland;
- Correspondence:
| | - Andrzej Danel
- Faculty of Materials Engineering and Physics, Krakow University of Technology, Podchorążych St. 1, 30-084 Krakow, Poland;
| | - Joanna Puła
- Department of Agroecology and Crop Production, Faculty of Agriculture and Economics, University of Agriculture, Mickiewicza 21 Ave, 31-120 Krakow, Poland;
| | - Beata Barabasz-Krasny
- Institute of Biology, Pedagogical University of Krakow, Podchorążych 2 St., 30-084 Kraków, Poland; (B.B.-K.); (K.M.)
| | - Katarzyna Możdżeń
- Institute of Biology, Pedagogical University of Krakow, Podchorążych 2 St., 30-084 Kraków, Poland; (B.B.-K.); (K.M.)
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More PR, Arya SS. Intensification of bio-actives extraction from pomegranate peel using pulsed ultrasound: Effect of factors, correlation, optimization and antioxidant bioactivities. ULTRASONICS SONOCHEMISTRY 2021; 72:105423. [PMID: 33383542 PMCID: PMC7803825 DOI: 10.1016/j.ultsonch.2020.105423] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/05/2020] [Accepted: 12/05/2020] [Indexed: 05/04/2023]
Abstract
Pomegranate peel (PP) is one of the interesting agri-food by-products because of its abundant bioactive phytochemicals. However, the bioactivity of valuable compounds is affected due to the extraction method used. A pulsed ultrasound-assisted extraction (PUAE) was carried out to intensify the extraction efficacy with reduced power and time. Influence of several process variables viz. peel solids/ solvent ratio, sonication power, duty cycle, and extraction time was studied using empirical quadratic models followed by multicriterial numerical optimization with respect to face-centered composite design. Power-duty cycle combination was found to be most significant (p < 0.05) for process intensification. The optimal process conditions of 2.17 g/100 mL S/S ratio at 116 W power with 80% duty cycle for 6 min resulted into 0.48 g/g yield, 177.54 mg GAE/g total phenolics content, 35.71 mg QE/g total flavonoids, 160.54 mg GAE/g antioxidant capacity, 21.65 mg cyn-3-glc/100 g anthocyanin content with 54.92 browning index in dry pomegranate peel. Significant Pearson correlation analysis was established in all responses with potent phenols and flavonoid relation with highest coefficient (r) 0.931. All response models were significantly validated with regression coefficient (R2) above 0.965. Remarkable antioxidant bioactivities were recorded for the resultant peel extract. Hence, it is strongly recommended that PUAE could be successfully applied for the intensification of the extraction process of bioactive from any peel and or plant systems with minimal process time and power consumption with a green label.
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Affiliation(s)
- Pavankumar R More
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, Maharashtra, India
| | - Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, Maharashtra, India; Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, São Paulo CEP 12602-810, Brazil.
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15
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Zheng S, Zhang G, Wang H, Long Z, Wei T, Li Q. Progress in ultrasound-assisted extraction of the value-added products from microorganisms. World J Microbiol Biotechnol 2021; 37:71. [PMID: 33763773 DOI: 10.1007/s11274-021-03037-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 03/09/2021] [Indexed: 12/17/2022]
Abstract
Extracting value-added products from microorganisms is an important research focus for the future. Among the many extraction methods, ultrasound-assisted extraction (UAE) has attracted more attention owing to its advantages in reducing working time, increasing yield, and improving the quality of the extract. This review summarizes the use of UAE value-added products from microorganisms, with the main extracted substances are pigments, lipids, polysaccharides, and proteins. In addition, this work also summarizes the mechanism of UAE and highlights the factors that affect UAE operation, such as ultrasonic power intensity or power density, operation mode, and energy consumption, which need to be considered. All extraction products from microorganisms showed that UAE can effectively improve the extraction yields of value-added products. It also highlights the existing problems of the technology and possible future prospects. In general, the UAE of value-added substances from microorganisms is feasible and has the potential for development.
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Affiliation(s)
- Sijia Zheng
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Guangming Zhang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China. .,School of Energy and Environmental Engineering, Hebei University of Technology, Tianjin, 300401, China.
| | - HongJie Wang
- Institute of Ecology and Environmental Governance, Hebei University, Baoding, 071002, China.
| | - Zeqing Long
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Ting Wei
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Qiangang Li
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
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16
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Recent developments for the analysis and the extraction of bioactive compounds from Rosmarinus officinalis and medicinal plants of the Lamiaceae family. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. Foods 2021; 10:foods10010165. [PMID: 33467492 PMCID: PMC7830663 DOI: 10.3390/foods10010165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/09/2021] [Accepted: 01/12/2021] [Indexed: 12/17/2022] Open
Abstract
Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.
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18
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Maity S, Adhikari M, Banerjee S, Guchhait R, Chatterjee A, Pramanick K. Critical analysis of biophysicochemical parameters for qualitative improvement of phytogenic nanoparticles. Biotechnol Prog 2020; 37:e3114. [PMID: 33345468 DOI: 10.1002/btpr.3114] [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: 09/26/2020] [Revised: 12/01/2020] [Accepted: 12/14/2020] [Indexed: 11/10/2022]
Abstract
Conventional chemical approaches for synthesizing nanoparticles (NPs) may restrict their applicability as they are not eco-friendly, energetically efficient and often involve toxic reducing/capping agents; but phytonanotechnology enabled the synthesis of safe, inexpensive, highly biocompatible NPs. In this regard, thorough understanding of green components and the modulatory effects of different reaction conditions on the physicochemical parameters of green synthesized NPs would be a prerequisite, which is not depicted elsewhere. This review critically analyzes the relevant reaction conditions from their mechanistic viewpoints in plant-based synthesis of NPs arising fundamental issues which need to be determined carefully. The size, stability and surface chemistry of phytogenic NPs may be fabricated as a function of multiple interconnected reaction parameters and the plant species used. The therapeutic potential of phytogenic NPs may depend on the plant species used; and so the meticulous understanding of physicochemical parameters and the family wise shorting of elite plant species may potentially benefit the theranostic future of plant-based NPs.
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Affiliation(s)
- Sukhendu Maity
- Integrative Biology Research Unit, Department of Life Sciences, Presidency University, Kolkata, India
| | - Madhuchhanda Adhikari
- Integrative Biology Research Unit, Department of Life Sciences, Presidency University, Kolkata, India
| | - Sambuddha Banerjee
- Integrative Biology Research Unit, Department of Life Sciences, Presidency University, Kolkata, India
| | - Rajkumar Guchhait
- Integrative Biology Research Unit, Department of Life Sciences, Presidency University, Kolkata, India
| | - Ankit Chatterjee
- Integrative Biology Research Unit, Department of Life Sciences, Presidency University, Kolkata, India
| | - Kousik Pramanick
- Integrative Biology Research Unit, Department of Life Sciences, Presidency University, Kolkata, India
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19
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Miura M, Nogami M, Sakai M, Sato M, Yatsushiro T. Rapid LC-MS/MS Determination of Hesperidin in Fermented Tea Prepared from Unripe Satsuma Mandarin (Citrus unshiu) Fruits and Third-crop Green Tea (Camellia sinensis) Leaves. ANAL SCI 2020; 36:1243-1249. [PMID: 32475895 DOI: 10.2116/analsci.20p100] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
For improving quality control in the fermented tea production process and advancing the corresponding food labeling with function claims, a rapid and robust hesperidin analysis method using LC-MS/MS with the sample dilution approach was developed by following internationally accepted criteria of the Association of Official Analytical Chemists (AOAC). The linear correlation coefficient (r2) of the regression line was 0.9997 in the concentration range of 0.025 - 2.5 mg/L. The matrix effect evaluated using regression line slope values was negligible. The recovery rate of 100.7% indicated improved trueness. The performance of the newly developed method in determining the hesperidin content of fermented tea samples did not significantly vary from that of a well-established, conventional method. The HorRat values of intra- and inter-laboratory reproducibility studies were both within the acceptable range, indicating sufficient accuracy of the newly developed method according to the AOAC criteria.
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Affiliation(s)
- Masashi Miura
- Department of Production and Distribution, Miyazaki Agricultural Research Institute
| | - Mamiko Nogami
- Department of Production and Distribution, Miyazaki Agricultural Research Institute
| | - Miho Sakai
- Department of Production and Distribution, Miyazaki Agricultural Research Institute
| | - Miwa Sato
- Department of Production and Distribution, Miyazaki Agricultural Research Institute
| | - Takeshi Yatsushiro
- Department of Production and Distribution, Miyazaki Agricultural Research Institute
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20
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Psarrou I, Oreopoulou A, Tsimogiannis D, Oreopoulou V. Extraction Kinetics of Phenolic Antioxidants from the Hydro Distillation Residues of Rosemary and Effect of Pretreatment and Extraction Parameters. Molecules 2020; 25:E4520. [PMID: 33023142 PMCID: PMC7582955 DOI: 10.3390/molecules25194520] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/26/2020] [Accepted: 10/01/2020] [Indexed: 02/02/2023] Open
Abstract
Rosemary residue, remaining after the distillation of essential oil, is currently unexploited, while it is a source of phenolic antioxidant components. This raw material was used for the extraction of phenolic compounds by aqueous ethanol or acetone in a continuously stirred reactor. The experimental results were fitted with a two-stage diffusion model. The highest extraction rates, total phenolic content (TPC) recovery, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity were obtained by acetone 60% and ethanol 60%. Grinding of the raw material enhanced the extraction rate and increased TPC yield and antioxidant capacity as the particle size decreased. Pre-treatment by maceration in water (4 h) dissolved a high amount of TPC and shortened the extraction time, while the combination with the pulsed electric field process did not provide further improvement. The use of ultrasound increased the efficiency of the extraction.
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Affiliation(s)
- Irini Psarrou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (I.P.); (A.O.); (D.T.)
| | - Antigoni Oreopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (I.P.); (A.O.); (D.T.)
- Vioryl, Agricultural and Chemical Industry, Research S.A., 28th km National Road Athens-Lamia, Afidnes, 19014 Attiki, Greece
| | - Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (I.P.); (A.O.); (D.T.)
- NFA (Natural Food Additives), Laboratory of Natural Extracts Development, 6 Dios st, Tavros, 17778 Athens, Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (I.P.); (A.O.); (D.T.)
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21
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Optimization of antihypertensive and antioxidant hydrolysate extraction from rice bran proteins using ultrasound assisted enzymatic hydrolysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00504-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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22
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Nutrizio M, Gajdoš Kljusurić J, Marijanović Z, Dubrović I, Viskić M, Mikolaj E, Chemat F, Režek Jambrak A. The Potential of High Voltage Discharges for Green Solvent Extraction of Bioactive Compounds and Aromas from Rosemary ( Rosmarinus officinalis L.)-Computational Simulation and Experimental Methods. Molecules 2020; 25:molecules25163711. [PMID: 32823941 PMCID: PMC7464332 DOI: 10.3390/molecules25163711] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/11/2020] [Accepted: 08/12/2020] [Indexed: 01/18/2023] Open
Abstract
Rosemary (Rosmarinus officinalis L.) is a Mediterranean medicinal and aromatic plant widely used due to valuable bioactive compounds (BACs) and aromas. The aim of the study was to evaluate the extraction of intracellular compounds from rosemary combining experimental procedure by means of high voltage electrical discharge (HVED), with a theoretical approach using two computational simulation methods: conductor-like screening model for real solvents and Hansen solubility parameters. The optimal HVED parameters were as follows: frequency 100 Hz, pulse width 400 ns, gap between electrodes 15 mm, liquid to solid ratio 50 mL/g, voltage 15 and 20 kV for argon, and 20 and 25 kV for nitrogen gas. Green solvents were used, water and ethanol (25% and 50%). The comparison was done with modified conventional extraction (CE) extracted by magnetic stirring and physicochemical analyses of obtained extracts were done. Results showed that HVED extracts in average 2.13-times higher total phenol content compared to CE. Furthermore, nitrogen, longer treatment time and higher voltage enhanced higher yields in HVED extraction. HVED was confirmed to have a high potential for extraction of BACs from rosemary. The computational stimulation methods were confirmed by experimental study, ethanol had higher potential of solubility of BACs and aromas from rosemary compared to water.
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Affiliation(s)
- Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (J.G.K.); (E.M.)
- Correspondence: (M.N.); (A.R.J.); Tel.: +38-51-460-5287 (M.N. & A.R.J.); Fax: +38-51-483-6072 (M.N. & A.R.J.)
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (J.G.K.); (E.M.)
| | | | - Igor Dubrović
- Teaching Institute of Public Health of the Primorsko-goranska County, 51000 Rijeka, Croatia;
| | - Marko Viskić
- Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia;
| | - Elena Mikolaj
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (J.G.K.); (E.M.)
| | - Farid Chemat
- Université d’Avignon et des Pays du Vaucluse, 84000 Avignon, France;
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (J.G.K.); (E.M.)
- Correspondence: (M.N.); (A.R.J.); Tel.: +38-51-460-5287 (M.N. & A.R.J.); Fax: +38-51-483-6072 (M.N. & A.R.J.)
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23
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Belwal T, Chemat F, Venskutonis PR, Cravotto G, Jaiswal DK, Bhatt ID, Devkota HP, Luo Z. Recent advances in scaling-up of non-conventional extraction techniques: Learning from successes and failures. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.115895] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Sik B, Hanczné EL, Kapcsándi V, Ajtony Z. Conventional and nonconventional extraction techniques for optimal extraction processes of rosmarinic acid from six Lamiaceae plants as determined by HPLC-DAD measurement. J Pharm Biomed Anal 2020; 184:113173. [PMID: 32092634 DOI: 10.1016/j.jpba.2020.113173] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 01/16/2020] [Accepted: 02/12/2020] [Indexed: 01/12/2023]
Abstract
The goal of this study was to improve the extraction efficiency of rosmarinic acid (RA) from Lamiaceae herbs (lemon balm, peppermint, oregano, rosemary, sage, and thyme) using various extraction techniques (maceration with stirring, MACS; heat reflux, HRE; and microwave-assisted extraction, MAE) and extraction conditions (solvent acidity, solvent type, extraction time and temperature). The RA content was measured by high-performance liquid chromatography with diode-array detection (HPLC-DAD) under test conditions. Our results showed that extraction with acidified aqueous ethanol (EtOH-H2O-HCl, 70:29:1, v/v/v) was the best choice for the recovery of RA compared to other solvent systems. Further study suggested the following optimal extraction times for the different techniques: 120 min at 25 °C with MACS, 15 min at boiling point with HRE, and 5 min at 50 °C and 80 °C with MAE. Based on our results, we demonstrated that by careful adjustment of the extraction conditions, it is possible to set up a single extraction protocol to extract RA from different plants.
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Affiliation(s)
- Beatrix Sik
- Department of Food Science, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony utca 15-17, Hungary.
| | - Erika Lakatos Hanczné
- Department of Food Science, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony utca 15-17, Hungary
| | - Viktória Kapcsándi
- Department of Food Science, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony utca 15-17, Hungary
| | - Zsolt Ajtony
- Department of Food Science, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony utca 15-17, Hungary
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25
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Silva GCD, Salvador MJ, Bottoli CBG. Towards the cosmetic application of Passiflora coccinea (Aubl.): antioxidant activity and photo protective capacity of the methanolic and glycolic leaf extracts. BRAZ J PHARM SCI 2020. [DOI: 10.1590/s2175-97902019000317691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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26
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Ojha KS, Aznar R, O'Donnell C, Tiwari BK. Ultrasound technology for the extraction of biologically active molecules from plant, animal and marine sources. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2019.115663] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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27
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Ali A, Chua BL, Chow YH. An insight into the extraction and fractionation technologies of the essential oils and bioactive compounds in Rosmarinus officinalis L.: Past, present and future. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2019.05.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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28
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29
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Moczkowska M, Karp S, Niu Y, Kurek MA. Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed – A physicochemical approach. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Optimal method selection for biocompatible extraction of rosmarinic acid from mycorrhizal hairy roots of Ocimum basilicum. ACTA ACUST UNITED AC 2019; 23:e00325. [PMID: 30989058 PMCID: PMC6446075 DOI: 10.1016/j.btre.2019.e00325] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 03/14/2019] [Accepted: 03/18/2019] [Indexed: 12/26/2022]
Abstract
Mycorrhizal hairy roots as a dual resource of biological and biochemical products. Thirty degree is optimum temperature for biocompatible extraction. Low percentage of methanol and DMSO as most suitable biocompatible solvent.
Mycorrhizal hairy roots of Ocimum basilicum produce high amount of rosmarinic acid and are also valuable resource of quality mycorrhizal spores. To utilize their potential as continuous resource of biological and biochemical products, an efficient separation method is required. Solvent based extraction methods have a negative impact on mycorrhizal spore viability and vitality. Accordingly, we developed a biocompatible extraction method where spore and root viability is maintained with efficient extraction of rosmarinic acid. We screened temperature- and sonication-assisted techniques in ethanol, methanol, dimethyl sulfoxide, ionic liquid and surfactants. An inverse relationship was found between an increase in temperature and mycorrhizal and root viability. Optimum temperature for extraction was 30 °C. Most suitable solvents were 10% methanol; 0.25 M ionic liquid and dimethyl sulfoxide. Ethanol, nonane, dodecane, Triton X-100 and Tween-20 were not found suitable. Thus, our study sets a platform for optimization studies with mycorrhizal roots of other medicinal plants.
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31
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Sharayei P, Azarpazhooh E, Zomorodi S, Ramaswamy HS. Ultrasound assisted extraction of bioactive compounds from pomegranate (Punica granatum L.) peel. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.031] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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33
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DiNardo A, Subramanian J, Singh A. Intensification of phenolic extraction from yellow European plums by use of conventional, microwave-, and ultrasound-assisted extraction. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2019.1567547] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Andrea DiNardo
- School of Engineering, University of Guelph, Guelph, Ontario, Canada
| | | | - Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, Ontario, Canada
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34
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Kowalski R, Kowalska G, Pankiewicz U, Mazurek A, Sujka M, Włodarczyk-Stasiak M, Kałwa K. Effect of the method of rapeseed oil aromatisation with rosemary Rosmarinus officinalis L. on the content of volatile fraction. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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35
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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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36
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Giacometti J, Bursać Kovačević D, Putnik P, Gabrić D, Bilušić T, Krešić G, Stulić V, Barba FJ, Chemat F, Barbosa-Cánovas G, Režek Jambrak A. Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review. Food Res Int 2018; 113:245-262. [PMID: 30195519 DOI: 10.1016/j.foodres.2018.06.036] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 06/15/2018] [Accepted: 06/18/2018] [Indexed: 01/22/2023]
Abstract
Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other valuable constituents from essential oils (EOs). From ancient times, these plants have been important condiments for traditional Mediterranean cuisine and remedies in folk medicine. Nowadays, they are considered as important factors for food quality and safety, due to prevention of various deteriorative factors like oxidations and microbial spoilage. EOs have different therapeutic benefits (e.g. antioxidant, anti-inflammatory, antimicrobial, and antifungal), while BACs mostly affect nutritive, chemical, microbiological, and sensory quality of foods. Currently, many plant extracts are used for functional (healthy) foods, which additionally fuels consumer and industrial interest in sustainable and non-toxic routes for their production. EO yields from dried plants are below 5%. Their extraction is strongly dependent on the hydrophobic or lipophilic character of target molecules, hence the common use of organic solvents. Similarly, BACs encompass a wide range of substances with varying structures as reflected by their different physical/chemical qualities. Thus, there is a need to identify optimal non-toxic extraction method(s) for isolation/separation of EO/BCs from plants. Various innovative non-thermal extractions (e.g. ultrasound-, high-pressure-, pulsed electric fields assisted extraction, etc.) have been proposed to overcome the above mentioned limitations. These techniques are "green" in concept, as they are shorter, avoid toxic chemicals, and are able to improve extract yields and quality with reduced consumption of energy and solvents. This research provides an overview of such extractions of both BAC and EOs from Mediterranean herbs, sustained by innovative and non-conventional energy sources.
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Affiliation(s)
- Jasminka Giacometti
- Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, 51000 Rijeka, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Domagoj Gabrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Tea Bilušić
- Department for Food Technology and Biotechnology, University of Chemistry and Technology, Ruđera Boškovića 35, 21 000 Split, Croatia
| | - Greta Krešić
- Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 42, 51410 Opatija
| | - Višnja Stulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
| | - Farid Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, 84000 Avignon Cedex, France
| | - Gustavo Barbosa-Cánovas
- Center for NonThermal Processing of Food, Biological Systems Engineering, Washington State University, L.J. Smith Hall 220, Pullman, WA 99164-6120, USA
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Körzendörfer A, Temme P, Schlücker E, Hinrichs J, Nöbel S. Vibration-induced particle formation during yogurt fermentation—Effect of frequency and amplitude. J Dairy Sci 2018; 101:3866-3877. [DOI: 10.3168/jds.2017-13905] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Accepted: 01/08/2018] [Indexed: 11/19/2022]
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Khadhraoui B, Turk M, Fabiano-Tixier AS, Petitcolas E, Robinet P, Imbert R, Maâtaoui ME, Chemat F. Histo-cytochemistry and scanning electron microscopy for studying spatial and temporal extraction of metabolites induced by ultrasound. Towards chain detexturation mechanism. ULTRASONICS SONOCHEMISTRY 2018; 42:482-492. [PMID: 29429695 DOI: 10.1016/j.ultsonch.2017.11.029] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 11/17/2017] [Accepted: 11/21/2017] [Indexed: 05/03/2023]
Abstract
There are more than 1300 articles in scientific literature dealing with positive impacts of Ultrasound-Assisted Extraction (UAE) such as reduction of extraction time, diminution of solvent and energy used, enhancement in yield and even selectivity, intensification of diffusion, and eliminating wastes. This present study aims to understand what are the mechanism(s) behind these positive impacts which will help to design a decision tool for UAE of natural products. Different microscopic observations (Scanning Electron Microscopy (SEM), Environmental Scanning Electron Microscopy (e-SEM), Cyto-histochemistry) have been used for spacial and temporal localization of metabolites in rosemary leaves, which is one of the most studied and most important plant for its antioxidant metabolites used in food industry, during conventional and ultrasound extraction. The study permits to highlight that ultrasound impacted rosemary leaves not by a single or different mechanisms in function of ultrasound power, as described by previous studies, but by a chain detexturation mechanism in a special order: local erosion, shear forces, sonoporation, fragmentation, capillary effect, and detexturation. These detexturation impacts followed a special order during ultrasound treatment leading at the end to the total detexturation of rosemary leaves. These mechanisms and detexturation impacts were identified in glandular trichomes, non-glandular-trichomes and the layer adaxial and abaxial cuticle. Modelling metabolites diffusion phenomenon during conventional and ultrasound extraction with the second Fick's law allowed the estimation of diffusivities and solvent penetration into the inner tissues and in meantime to accelerate the release of valuable metabolites.
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Affiliation(s)
- B Khadhraoui
- Laboratoires Arkopharma, F-06510 Carros, France; Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - M Turk
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - A S Fabiano-Tixier
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - E Petitcolas
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - P Robinet
- Laboratoires Arkopharma, F-06510 Carros, France
| | - R Imbert
- Laboratoires Arkopharma, F-06510 Carros, France
| | - M El Maâtaoui
- Avignon University, Qualisud UMR95, F-84000 Avignon, France
| | - F Chemat
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
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Liu YH, Mou X, Zhou DY, Zhou DY, Shou CM. Extraction of flavonoids from Chrysanthemum morifolium and antitumor activity in vitro. Exp Ther Med 2017; 15:1203-1210. [PMID: 29399116 PMCID: PMC5774524 DOI: 10.3892/etm.2017.5574] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Accepted: 05/11/2017] [Indexed: 11/05/2022] Open
Abstract
The aim of the present study was to optimize flavonoid extraction from Chrysanthemum morifolium and to study the antitumor effects of flavonoids on human gastric cancer MKN45 cells in vitro. A single factor experiment was designed and the extraction process was optimized using an orthogonal test. MKN45 cells were treated with different concentrations of flavonoid from Chrysanthemum morifolium for 24 and 48 h and the inhibitory effect on the MKN45 cells was evaluated using an MTT assay. Following staining with Annexin V-fluorescein isothiocyanate/propidium iodide, flow cytometry was performed. The optimized flavonoid extraction conditions were as follows: Duration of ultrasonic treatment: 35 min; ethanol concentration: 75%; extraction temperature: 80°Cand liquid-to-solid ratio 25: 1. Under the above conditions, the extraction rate of flavonoids was 5.24%. When compared with a blank control group, flavonoids extracted from Chrysanthemum morifolium inhibited the proliferation of MKN45 cells in a dose- and time-dependent manner. Furthermore, in cell groups treated with low, moderate and high concentrations of flavonoid, it was observed that the proportion of apoptotic cells increased in a dose-dependent manner. The extraction process optimized by the orthogonal test achieved a high yield and satisfactory extraction efficiency. Additionally, the experiment demonstrated that flavonoids from Chrysanthemum morifolium inhibited the growth of MKN45 cells and induced their apoptosis. Thus, flavonoids from Chrysanthemum morifolium exerted antitumor effects on MKN45 cells, which may be exploited as a potential antitumor therapeutic for gastric cancer.
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Affiliation(s)
- Ying-Hui Liu
- Department of Endocrinology, Integrated Chinese and Western Medicine Hospital of Zhejiang Province, Hangzhou, Zhejiang 310003, P.R. China
| | - Xin Mou
- Department of Endocrinology, Integrated Chinese and Western Medicine Hospital of Zhejiang Province, Hangzhou, Zhejiang 310003, P.R. China
| | - Di-Yi Zhou
- Department of Endocrinology, Integrated Chinese and Western Medicine Hospital of Zhejiang Province, Hangzhou, Zhejiang 310003, P.R. China
| | - Dan-Yang Zhou
- Department of Endocrinology, Integrated Chinese and Western Medicine Hospital of Zhejiang Province, Hangzhou, Zhejiang 310003, P.R. China
| | - Cheng-Min Shou
- Department of Endocrinology, Integrated Chinese and Western Medicine Hospital of Zhejiang Province, Hangzhou, Zhejiang 310003, P.R. China
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Shirsath SR, Sable SS, Gaikwad SG, Sonawane SH, Saini DR, Gogate PR. Intensification of extraction of curcumin from Curcuma amada using ultrasound assisted approach: Effect of different operating parameters. ULTRASONICS SONOCHEMISTRY 2017. [PMID: 28633845 DOI: 10.1016/j.ultsonch.2017.03.040] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Curcumin, a dietary phytochemical, has been extracted from rhizomes of Curcuma amada using ultrasound assisted extraction (UAE) and the results compared with the conventional extraction approach to establish the process intensification benefits. The effect of operating parameters such as type of solvent, extraction time, extraction temperature, solid to solvent ratio, particle size and ultrasonic power on the extraction yield have been investigated in details for the approach UAE. The maximum extraction yield as 72% was obtained in 1h under optimized conditions of 35°C temperature, solid to solvent ratio of 1:25, particle size of 0.09mm, ultrasonic power of 250W and ultrasound frequency of 22kHz with ethanol as the solvent. The obtained yield was significantly higher as compared to the batch extraction where only about 62% yield was achieved in 8h of treatment. Peleg's model was used to describe the kinetics of UAE and the model showed a good agreement with the experimental results. Overall, ultrasound has been established to be a green process for extraction of curcumin with benefits of reduction in time as compared to batch extraction and the operating temperature as compared to Soxhlet extraction.
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Affiliation(s)
- S R Shirsath
- Department of Chemical Engineering, Vishwakarma Institute of Technology, 666, Upper Indira Nagar, Pune 411037, India
| | - S S Sable
- Department of Chemical Engineering, Sinhgad College of Engineering, Vadgaon (BK), Pune 411041, India
| | - S G Gaikwad
- Chemical Engineering and Process Development Division, National Chemical Laboratory, Pashan, Pune 411008, India.
| | - S H Sonawane
- Department of Chemical Engineering, National Institute of Technology, Warangal, AP 506004, India.
| | - D R Saini
- Chemical Engineering and Process Development Division, National Chemical Laboratory, Pashan, Pune 411008, India
| | - P R Gogate
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai 400019, India
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41
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Muangrat R, Pongsirikul I, Blanco PH. Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13447] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rattana Muangrat
- Division of Food Process Engineering, Faculty of Agro‐IndustryChiang Mai UniversityChiang Mai50100 Thailand
| | - Israpong Pongsirikul
- Division of Product Development Technology, Faculty of Agro‐IndustryChiang Mai UniversityChiang Mai50100 Thailand
| | - Paula H. Blanco
- European Bioenergy Research Institute, School of Engineering and Applied ScienceAston UniversityBirmingham United Kingdom
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Bonfigli M, Godoy E, Reinheimer M, Scenna N. Comparison between conventional and ultrasound-assisted techniques for extraction of anthocyanins from grape pomace. Experimental results and mathematical modeling. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Chemat F, Rombaut N, Sicaire AG, Meullemiestre A, Fabiano-Tixier AS, Abert-Vian M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. ULTRASONICS SONOCHEMISTRY 2017; 34:540-560. [PMID: 27773280 DOI: 10.1016/j.ultsonch.2016.06.035] [Citation(s) in RCA: 1188] [Impact Index Per Article: 169.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 06/09/2016] [Accepted: 06/23/2016] [Indexed: 05/03/2023]
Abstract
This review presents a complete picture of current knowledge on ultrasound-assisted extraction (UAE) in food ingredients and products, nutraceutics, cosmetic, pharmaceutical and bioenergy applications. It provides the necessary theoretical background and some details about extraction by ultrasound, the techniques and their combinations, the mechanisms (fragmentation, erosion, capillarity, detexturation, and sonoporation), applications from laboratory to industry, security, and environmental impacts. In addition, the ultrasound extraction procedures and the important parameters influencing its performance are also included, together with the advantages and the drawbacks of each UAE techniques. Ultrasound-assisted extraction is a research topic, which affects several fields of modern plant-based chemistry. All the reported applications have shown that ultrasound-assisted extraction is a green and economically viable alternative to conventional techniques for food and natural products. The main benefits are decrease of extraction and processing time, the amount of energy and solvents used, unit operations, and CO2 emissions.
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Affiliation(s)
- Farid Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France.
| | - Natacha Rombaut
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Anne-Gaëlle Sicaire
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Alice Meullemiestre
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Anne-Sylvie Fabiano-Tixier
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Maryline Abert-Vian
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
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Oliveira GDAR, de Oliveira AE, da Conceição EC, Leles MIG. Multiresponse optimization of an extraction procedure of carnosol and rosmarinic and carnosic acids from rosemary. Food Chem 2016; 211:465-73. [PMID: 27283656 DOI: 10.1016/j.foodchem.2016.05.042] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 02/01/2016] [Accepted: 05/06/2016] [Indexed: 10/21/2022]
Abstract
A green solvent-based optimization for rosmarinic acid (RA), carnosol (COH), and carnosic acid (CA) extraction, the three main antioxidants from rosemary, was performed. The conventional solid-liquid extraction was optimized using a central composite design (CCD) followed by the desirability approach. In the CCD analysis the quantitative effects of extraction time (4.8-55.2min), liquid-to-solid ratio (4.6-21.4mLg(-1)), and ethanol content (44.8-95.2% v/v) were determined for the extracted amount of antioxidants, their concentrations in the extract, and the extraction yield. Samples were analyzed by HPLC and the antioxidants were identified by comparison with pure standard retention times and UV spectra. The desirability function that simultaneously maximizes the antioxidants extraction and their concentrations in the final product was validated. The extraction using a hydroalcoholic solution 70% v/v, at low liquid-to-solid ratio (5mLg(-1)), and after 55-min yielded an antioxidant recovery rate of 89.8%, and a final product 4.75 times richer in the main antioxidants than the raw material.
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Safdar MN, Kausar T, Jabbar S, Mumtaz A, Ahad K, Saddozai AA. Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques. J Food Drug Anal 2016; 25:488-500. [PMID: 28911634 PMCID: PMC9328816 DOI: 10.1016/j.jfda.2016.07.010] [Citation(s) in RCA: 153] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 07/26/2016] [Accepted: 07/27/2016] [Indexed: 11/05/2022] Open
Abstract
An investigation was carried out to extract polyphenols from the peel of kinnow (Citrus reticulate L.) by maceration and ultrasound-assisted extraction (UAE) techniques. The antioxidant potential of these polyphenols was evaluated using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide radical scavenging assays; and their antimicrobial activity was assessed against bacterial strains Staphyloccoccus aureus, Bacillus cereus, and Salmonella typhimurium. The highest extraction yield was obtained through the solvent ethanol at 80% concentration level, whereas UAE was a more efficient technique and yielded comparatively higher polyphenol contents than maceration. Maximum polyphenols were extracted with 80% methanol [32.48 mg gallic acid equivalent (GAE)/g extract] using UAE, whereas minimum phenolics (8.64 mg GAE/g extract) were obtained with 80% ethyl acetate through the maceration technique. Elevated antioxidant activity of kinnow peel extracts was exhibited in three antioxidant assays, where 80% methanolic extracts showed the highest antioxidant activity (27.67 ± 1.11mM/100 g for FRAP) and the highest scavenging activity, 72.83 ± 0.65% and 64.80 ± 0.91% for DPPH and superoxide anion radical assays, respectively. Strong correlations between total polyphenols and antioxidant activity were recorded. Eleven phenolic compounds—including five phenolic acids and six flavonoids—were identified and quantified by high performance liquid chromatography. Ferulic acid and hesperidin were the most abundant compounds whereas caffeic acid was the least abundant phenolic compound in kinnow peel extracts. Maximum inhibition zone was recorded against S. aureus (16.00 ± 0.58 mm) whereas minimum inhibition zone was noted against S. typhimurium (9.00 ± 1.16 mm). It was concluded that kinnow mandarin peels, being a potential source of phenolic compounds with antioxidant and antimicrobial properties, may be used as an ingredient for the preparation of functional foods.
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Affiliation(s)
- Muhammad N Safdar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan.
| | - Tusneem Kausar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Saqib Jabbar
- Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan
| | - Amer Mumtaz
- Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan
| | - Karam Ahad
- Ecotoxicology Research Institute, National Agricultural Research Centre, Islamabad, Pakistan
| | - Ambreen A Saddozai
- Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan
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Safdar MN, Kausar T, Nadeem M. Comparison of Ultrasound and Maceration Techniques for the Extraction of Polyphenols from the Mango Peel. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13028] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Naeem Safdar
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan
- Food Science and Product Development Institute; National Agricultural Research Centre; Islamabad Pakistan
| | - Tusneem Kausar
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan
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Hsieh CW, Ko WC, Ho WJ, Chang CK, Chen GJ, Tsai JC. Antioxidant and hepatoprotective effects of Ajuga nipponensis extract by ultrasonic-assisted extraction. ASIAN PAC J TROP MED 2016; 9:420-5. [PMID: 27261848 DOI: 10.1016/j.apjtm.2016.03.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 02/16/2016] [Accepted: 03/15/2016] [Indexed: 11/26/2022] Open
Abstract
OBJECTIVE To investigate suitable condition for extraction of the active components from Ajuga nipponensis (A. nipponensis). METHODS Orthogonal experimental design was used to determine the optimal extraction parameters for ecdysterones and flavonoids. Finally, the hepatoprotective abilities of A. nipponensis extracts were evaluated by CCl4-induced animal models. RESULTS Maximum yields of flavonoids (7.87 ± 0.10) mg/g and ecdysterones (0.73 ± 0.02) mg/g could be obtained when the extraction time was 50 min, the extraction temperature was 60 °C, and the ratio of sample to 70% (v/v) ethanol was 1:20 (w/w). The antioxidant property of A. nipponensis was correlated to the concentration of its extracts. At 5 mg/mL, A. nipponensis extract scavenged 84.8% of DPPH radical and had absorbance values of 2.43 ± 0.04 reducing power. Upon CCl4-induced liver injury, glutamic oxaloacetic transaminase and glutamic pyruvic transaminase decreased significantly after the mice were treated with A. nipponensis. Histological researches also explained that A. nipponensis reduced the extent of liver lesions induced by CCl4. CONCLUSIONS A. nipponensis exhibited potent antioxidant activity in chemical experimental models and hepatoprotective effect against CCl4-induced liver damage.
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Affiliation(s)
- Chang-Wei Hsieh
- Department of Medicinal Botanicals and Health Applications, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, Taiwan, ROC; Biotechnology Research Center, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, Taiwan, ROC
| | - Wen-Ching Ko
- Department of Bioindustry Technology, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, Taiwan, ROC
| | - Wai-Jane Ho
- Department of Medicinal Botanicals and Health Applications, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, Taiwan, ROC
| | - Chao-Kai Chang
- Biotechnology Research Center, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, Taiwan, ROC
| | - Guo-Jhou Chen
- Department of Bioindustry Technology, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, Taiwan, ROC
| | - Jen-Chieh Tsai
- Department of Medicinal Botanicals and Health Applications, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, Taiwan, ROC.
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Ashraf A, Bhatti I, Sultana B, Jamil A. Study of Variations in the Extraction Yield, Phenolic Contents and Antioxidant Activities of the Bark of F. religiosa as a Function of Extraction Procedure. ACTA ACUST UNITED AC 2016. [DOI: 10.6000/1927-5129.2016.12.02] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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49
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Ashokkumar M. Applications of ultrasound in food and bioprocessing. ULTRASONICS SONOCHEMISTRY 2015; 25:17-23. [PMID: 25219872 DOI: 10.1016/j.ultsonch.2014.08.012] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2014] [Accepted: 08/13/2014] [Indexed: 05/08/2023]
Abstract
Improving the quality and nutritional aspects of food is one of the key issues for healthy life of human beings. The stability during storage is an important parameter in quality assurance of food products. Various processing techniques such as high pressure, thermal, pulsed electric field and microwave have been used to prolong the shelf-life of food products. In recent years, ultrasound technology has been found to be a potential food processing technique. The passage of ultrasound in a liquid matrix generates mechanical agitation and other physical effects due to acoustic cavitation. Owing to its importance, a number of review articles and book chapters on the applications of ultrasound in food processing have been published in recent years. This article provides an overview of recent developments in ultrasonic processing of food and dairy systems with a particular focus on functionality of food and dairy ingredients. More specifically, the use of high frequency ultrasound in fat separation from milk and viscosity modification in starch systems and the use of low frequency ultrasound in generating nutritional food emulsions, viscosity modification and encapsulation of nutrients have been highlighted. The issues associated with the development of large scale ultrasonic food processing equipment have also been briefly discussed.
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Affiliation(s)
- Muthupandian Ashokkumar
- School of Chemistry, University of Melbourne, VIC 3010, Australia; Chemistry Department, King Abdulaziz University, Jeddah, Saudi Arabia.
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50
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Zhang Y, Ma H, Wang B, Qu W, Li Y, He R, Wali A. Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9393-4] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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