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Hu T, Zhou L, Kong F, Wang S, Hong K, Lei F, He D. Effects of Extraction Strategies on Yield, Physicochemical and Antioxidant Properties of Pumpkin Seed Oil. Foods 2023; 12:3351. [PMID: 37761059 PMCID: PMC10529489 DOI: 10.3390/foods12183351] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated the effects of three extraction methods, including cold pressing (CP), microwave pretreatment pressing (MP), and supercritical fluid extraction (SFE), on the yield, physicochemical properties, bioactive compounds content, and antioxidant properties of pumpkin seed oil (PSO). Furthermore, the correlation between bioactive compounds and the antioxidant properties of PSO was determined. The results revealed that the yield of PSO extracted using the three methods was in the order of SFE > MP > CP. Additionally, the PSO generated by SFE showed the highest unsaturated fatty acid content, followed by MP and CP. Additionally, MP-PSO exhibited the highest acid value and saponification value, while SFE-PSO displayed the highest moisture content, peroxide value, and iodine value. Moreover, the PSO generated by MP demonstrated superior antioxidant properties compared to that of PSOs from CP and SFE in the oxidation induction, DPPH, FRAP, and ABTS tests. Finally, the correlation analysis revealed that specific types of bioactive compounds, such as β-sitosterol and γ-tocopherol, were highly correlated with the antioxidant properties of PSOs. Consequently, this study provides comprehensive knowledge regarding PSO extraction, physicochemical properties, bioactive compound extraction, and the correlated antioxidant properties.
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Affiliation(s)
- Tianyuan Hu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
| | - Li Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
| | - Fan Kong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
| | - Shu Wang
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430023, China
| | - Kunqiang Hong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
| | - Fenfen Lei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
| | - Dongping He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
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Alchera F, Ginepro M, Giacalone G. Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging. Foods 2022; 11:foods11182727. [PMID: 36140857 PMCID: PMC9497836 DOI: 10.3390/foods11182727] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/24/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022] Open
Abstract
The design of experiment (DoE) approach was used to optimize the extraction of polyphenols from blackcurrant by-products with microwave-assisted extraction and deionized water as a green solvent. Three factors (microwave power, extraction time, and solvent/matrix ratio) were evauated, and a central composite orthogonal design (CCO) was applied in order to reduce experimental runs. Empirical models relating the response and process parameters were developed. The validity of the models was tested using an analysis of variance (ANOVA). The optimal extraction conditions were found using the highest value of microwave power (780–800 W) and the lowest extraction time (60 min) and solvent/matrix ratio (10 m/g). Compared with conventional solvent extraction, the polyphenol yield increased by 25% after applying the optimized MAE process. The obtained extract was used to realize a sustainable active maltodextrin (Glucidex 2) pad using an electrospinning technique. The antimicrobial and antioxidant activities of the pads were tested on the post-harvest storage of raspberries. Two set of experiments were carried out. The recorded results showed that the pad had antimicrobial activity on the tested fruit samples and implied the possibility of using it to extend the shelf-life of the fruits.
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Affiliation(s)
- Federica Alchera
- Department of Agricultural, Food and Forest Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
- Correspondence:
| | - Marco Ginepro
- Department of Chemistry, University of Turin, Via Pietro Giuria, 5, 10125 Torino, Italy
| | - Giovanna Giacalone
- Department of Agricultural, Food and Forest Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
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Panchal SK, John OD, Mathai ML, Brown L. Anthocyanins in Chronic Diseases: The Power of Purple. Nutrients 2022; 14:2161. [PMID: 35631301 PMCID: PMC9142943 DOI: 10.3390/nu14102161] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/16/2022] [Accepted: 05/20/2022] [Indexed: 02/06/2023] Open
Abstract
Anthocyanins are mainly purple-coloured phenolic compounds of plant origin that as secondary metabolites are important in plant survival. Understanding their health benefits in humans requires sourcing these unstable compounds in sufficient quantities at a reasonable cost, which has led to improved methods of extraction. Dark-coloured fruits, cereals and vegetables are current sources of these compounds. The range of potential sustainable sources is much larger and includes non-commercialised native plants from around the world and agri-waste containing anthocyanins. In the last 5 years, there have been significant advances in developing the therapeutic potential of anthocyanins in chronic human diseases. Anthocyanins exert their beneficial effects through improvements in gut microbiota, oxidative stress and inflammation, and modulation of neuropeptides such as insulin-like growth factor-1. Their health benefits in humans include reduced cognitive decline; protection of organs such as the liver, as well as the cardiovascular system, gastrointestinal tract and kidneys; improvements in bone health and obesity; and regulation of glucose and lipid metabolism. This review summarises some of the sources of anthocyanins and their mechanisms and benefits in the treatment of chronic human diseases.
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Affiliation(s)
- Sunil K. Panchal
- School of Science, Western Sydney University, Penrith, NSW 2753, Australia;
- Global Centre for Land-Based Innovation, Western Sydney University, Penrith, NSW 2753, Australia
| | - Oliver D. John
- Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia; or
| | - Michael L. Mathai
- Institute of Health and Sport, College of Health and Biomedicine, Victoria University, Melbourne, VIC 3021, Australia;
- Florey Institute of Neuroscience and Mental Health, Melbourne, VIC 3052, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Science, Griffith University, Gold Coast, QLD 4222, Australia
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