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Ouatmani T, Haddadi‐Guemghar H, Boulekbache‐Makhlouf L, Mehidi‐Terki D, Maouche A, Madani K. A sustainable valorization of industrial tomato seeds (cv Rio Grande): Sequential recovery of a valuable oil and optimized extraction of antioxidants by microwaves. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Toufik Ouatmani
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Hayate Haddadi‐Guemghar
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Djamila Mehidi‐Terki
- Laboratoire Central des Corps Gras, complexe agro‐alimentaire de CEVITAL Agro‐Industrie Bejaia Algeria
| | - Azzedine Maouche
- Laboratoire Central des Corps Gras, complexe agro‐alimentaire de CEVITAL Agro‐Industrie Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre National de Recherche en Technologies Agroalimentaires Bejaia Algeria
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2
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Ismail-Suhaimy NW, Gani SSA, Zaidan UH, Halmi MIE, Bawon P. Optimizing Conditions for Microwave-Assisted Extraction of Polyphenolic Content and Antioxidant Activity of Barleria lupulina Lindl. PLANTS (BASEL, SWITZERLAND) 2021; 10:682. [PMID: 33916193 PMCID: PMC8067139 DOI: 10.3390/plants10040682] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/27/2021] [Accepted: 03/29/2021] [Indexed: 01/02/2023]
Abstract
Barleria lupulina Lindl. (Acanthaceae) as an ornamental plant has been widely used in folklore medicine due to its abundancy in polyphenolic compounds. The present study examined conditions for optimal extraction of antioxidants from B. lupulina leaf extracts by using the microwave-assisted extraction (MAE) method. The effects of ethanol concentrations, microwave power, and extraction time on total phenolic content (TPC), total flavonoid content (TFC), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2,20-azino-bis (3-ethylbenzothizoline-6-sulfonic acid) (ABTS) were investigated by single-factor experiments. Response surface methodology (RSM) was applied to observe interactions of three independent variables (ethanol concentrations, microwave power, and extraction time) on the dependent variables (TPC, TFC, DPPH, and ABTS) to establish optimal extraction conditions. Quadratic polynomial equations in all experimental models yielded favorably with fitted models with R2 and R2adj of more than 0.90 and a non-significant lack of fit at p > 0.05. The optimal conditions for the extraction of antioxidant activity were established at 80% (v/v) ethanol, 400 W, and 30 s with TPC (238.71 mg gallic acid equivalent (GAE)/g sample), TFC (58.09 mg QE/g sample), DPPH (87.95%), and ABTS (89.56%). Analysis by ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS) successfully identified four new phenylethanoid glycoside compounds in the species.
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Affiliation(s)
- Noor Wahida Ismail-Suhaimy
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia;
| | - Siti Salwa Abd Gani
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia;
- Department of Agriculture Technology, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Uswatun Hasanah Zaidan
- Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Mohd Izuan Effendi Halmi
- Department of Land Management, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Paiman Bawon
- Department of Forest Production, Faculty of Forestry, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
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Mohd‐Nasir H, Putra NR, Chuo SC, Daud NM, Hartati H, Bakeri N, Ruslan MSH, Mohd‐Setapar SH, Ahmad A, Md Salleh L. Optimization of the supercritical carbon dioxide extraction of
Quercus infectoria
galls extracts and its bioactivities. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15156] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Hasmida Mohd‐Nasir
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
| | - Nicky R. Putra
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
| | - Sing C. Chuo
- School of Chemical and Energy Engineering Faculty of Engineering Universiti Teknologi Malaysia Johor Malaysia
| | - Nurizzati M. Daud
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
| | - Hartati Hartati
- Biology Department Universitas Negeri Makassar Makassar Indonesia
| | - Norasyiqin Bakeri
- School of Chemical and Energy Engineering Faculty of Engineering Universiti Teknologi Malaysia Johor Malaysia
| | - Mohamad S. H. Ruslan
- Department of Chemical Engineering Universiti Teknologi PETRONAS Seri Iskandar Malaysia
| | - Siti H. Mohd‐Setapar
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
- Malaysia‐Japan International Institute of Technology (MJIIT) Universiti Teknologi Malaysia Kuala Lumpur Malaysia
- SHE Empire Sdn. Bhd Skudai Malaysia
| | - Akil Ahmad
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
- SHE Empire Sdn. Bhd Skudai Malaysia
| | - Liza Md Salleh
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
- School of Chemical and Energy Engineering Faculty of Engineering Universiti Teknologi Malaysia Johor Malaysia
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Olamiti G, Takalani TK, Beswa D, Jideani AIO. Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet ( Pennisetum glaucum) and sorghum ( Sorghum bicolor). Heliyon 2020; 6:e05467. [PMID: 33319084 PMCID: PMC7725746 DOI: 10.1016/j.heliyon.2020.e05467] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 02/04/2020] [Accepted: 11/05/2020] [Indexed: 01/18/2023] Open
Abstract
The effect of malting and fermentation on colour, thermal properties, level of crystallinity and functional groups of Agrigreen, Babala pearl millet cultivars and sorghum flours were studied using response surface methodology. The central composite rotatable design was performed on two independent variables in terms of malting and fermentation time at intervals of 24, 48 and 72 h, respectively using design expert software. One-way analysis of variance at p < 0.05, regression analysis, response surface plots for interactions between malting and fermentation processing times with response variables were recorded. The results indicated that malting and fermentation times have significant effects on the thermal and colour properties as well as the level of crystallinity and functional groups of pearl millet cultivars and sorghum flours. In terms of colour, sorghum exhibited high content in L∗ at 72.02-73.72, a∗ ranged from 2.50-3.30 and chrome at 13.10-14.82, while Babala flour was high in b∗ and hue at 12.15-14.27 and 73.00-84.80, respectively. In terms of thermal properties, sorghum was noticed to be high in melting peak at 87.57-104.83 °C, 102.66-111.14 °C for end completion and gelatinisation range at 10.70-25.79 °C, whereas, Babala recorded high values in onset and enthalpy at 93.20-100.11 and 5.72-21.62 J/g, respectively. The Fourier transform infrared (FTIR) spectroscopy showed that malted and fermented Agrigreen, Babala and sorghum flour showed peaks in OH, carbonyl, amide and C-O bonding. The optimal processing time for the colour of Agrigreen was 50.69 h (malting) and 39.38 h (fermentation), Babala was 54.40 h (malting) and 65.30 h (fermentation); and sorghum was 49.90 h (malting) and 54.61 h (fermentation). While the optimal malting and fermentation time for thermal properties for Agrigreen was 45.78 h and 42.60 h; Babala was 40.94 h and 29.07 h and sorghum was 34.83 h and 36.33 h, respectively with product quality at the desirability of 1.00. X-ray diffractogram results of the optimum processing points of the thermal properties showed that malted and fermented Agrigreen, Babala and sorghum flour showed high peak intensities, while the unprocessed flour exhibited diffused peaks. The obtained results would assist food processing companies to improve the colour and thermal properties and also the behaviour of the crystallinity and functional groups in food during processing.
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Affiliation(s)
- G Olamiti
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
| | - T K Takalani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
| | - D Beswa
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein 2028, Johannesburg, South Africa
| | - A I O Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
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Djemaa-Landri K, Hamri-Zeghichi S, Valls J, Cluzet S, Tristan R, Boulahbal N, Kadri N, Madani K. Phenolic content and antioxidant activities of Vitis vinifera L. leaf extracts obtained by conventional solvent and microwave-assisted extractions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00596-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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DiNardo A, Brar HS, Subramanian J, Singh A. Optimization of microwave‐assisted extraction parameters and characterization of phenolic compounds in Yellow European Plums. CAN J CHEM ENG 2019. [DOI: 10.1002/cjce.23237] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Andrea DiNardo
- School of EngineeringUniversity of GuelphGuelphON, CanadaN1G 2W1
| | | | | | - Ashutosh Singh
- School of EngineeringUniversity of GuelphGuelphON, CanadaN1G 2W1
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V González de Peredo A, Vázquez-Espinosa M, Espada-Bellido E, Jiménez-Cantizano A, Ferreiro-González M, Amores-Arrocha A, Palma M, G Barroso C, F Barbero G. Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle ( Myrtus communis L.). Molecules 2018; 23:molecules23112992. [PMID: 30453481 PMCID: PMC6278529 DOI: 10.3390/molecules23112992] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 11/12/2018] [Accepted: 11/13/2018] [Indexed: 11/16/2022] Open
Abstract
The phenolic compounds and anthocyanins present in myrtle berries are responsible for its beneficial health properties. In the present study, a new, microwave-assisted extraction for the analysis of both phenolic compounds and anthocyanins from myrtle pulp has been developed. Different extraction variables, including methanol composition, pH, temperature, and sample–solvent ratio were optimized by applying a Box–Behnken design and response surface methodology. Methanol composition and pH were the most influential variables for the total phenolic compounds (58.20% of the solvent in water at pH 2), and methanol composition and temperature for anthocyanins (50.4% of solvent at 50 °C). The methods developed showed high repeatability and intermediate precision (RSD < 5%). Both methods were applied to myrtle berries collected in two different areas of the province of Cadiz (Spain). Hierarchical clustering analysis results show that the concentration of bioactive compounds in myrtle is related to their geographical origin.
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Affiliation(s)
- Ana V González de Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain.
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain.
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain.
| | - Ana Jiménez-Cantizano
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain.
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain.
| | - Antonio Amores-Arrocha
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain.
| | - Carmelo G Barroso
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain.
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Alara OR, Abdurahman NH, Olalere OA. Ethanolic extraction of bioactive compounds from Vernonia amygdalina leaf using response surface methodology as an optimization tool. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9726-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Haddadi-Guemghar H, Tlili A, Dairou J, Paul JL, Madani K, Janel N. Effect of lyophilized prune extract on hyperhomocysteinemia in mice. Food Chem Toxicol 2017; 103:183-187. [DOI: 10.1016/j.fct.2017.03.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 02/12/2017] [Accepted: 03/07/2017] [Indexed: 11/24/2022]
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Jin C, Wei X, Yang S, Yao L, Gong G. Microwave-assisted Extraction and Antioxidant Activity of Flavonoids from Sedum aizoon Leaves. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.111] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Congbin Jin
- School of Perfume and Aroma Technology, Shanghai Institute of Technology
| | - Xiaocong Wei
- School of Perfume and Aroma Technology, Shanghai Institute of Technology
| | - Shuli Yang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology
| | - Gangming Gong
- School of Perfume and Aroma Technology, Shanghai Institute of Technology
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Antonio AL, Pereira E, Pinela J, Heleno S, Pereira C, Ferreira IC. Determination of Antioxidant Compounds in Foodstuff. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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12
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Felkai-Haddache L, Dahmoune F, Remini H, Lefsih K, Mouni L, Madani K. Microwave optimization of mucilage extraction from Opuntia ficus indica Cladodes. Int J Biol Macromol 2016; 84:24-30. [DOI: 10.1016/j.ijbiomac.2015.11.090] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 11/18/2015] [Accepted: 11/30/2015] [Indexed: 11/16/2022]
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Optimum Conditions for Microwave Assisted Extraction for Recovery of Phenolic Compounds and Antioxidant Capacity from Macadamia (Macadamia tetraphylla) Skin Waste Using Water. Processes (Basel) 2015. [DOI: 10.3390/pr4010002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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