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Álvarez-Romero M, Ruíz-Rodríguez A, Barbero GF, Vázquez-Espinosa M, El-Mansouri F, Brigui J, Palma M. Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley ( Hordeum vulgare L.). Foods 2023; 12:2638. [PMID: 37509730 PMCID: PMC10378303 DOI: 10.3390/foods12142638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/30/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Barley (Hordeum vulgare L.) is one of the major cereal crops worldwide. It is grown not only to be used as fodder but also for human consumption. Barley grains are a great source of phenolic compounds, which are particularly interesting for their health-promoting antioxidant properties, among other benefits. Two extraction methods, namely ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), have been optimized and compared by using Box-Behnken design (BBD) to determine both the antioxidant power and the phenolic compound levels of the extracts. Three variables have been assessed based on these designs: solvent composition (% MeOH in water), temperature (°C), and sample-to-solvent ratio (mg sample mL-1 solvent). The solvent composition used and the interaction between the solvent and the temperature were the most significant variables in terms of recovery of phenolic compounds and antioxidant capacity of the extracts. Short extraction times, a high precision level, and good recoveries have been confirmed for both methods. Moreover, they were successfully applied to several samples. Significant differences regarding the level of phenolic compounds and antioxidant power were revealed when analyzing three different barley varieties. Specifically, the amounts of phenolic compounds ranged from 1.08 to 1.81 mg gallic acid equivalent g-1 barley, while their antioxidant capacity ranged from 1.35 to 2.06 mg Trolox equivalent g-1 barley, depending on the barley variety. Finally, MAE was found to be slightly more efficient than UAE, presenting higher levels of phenolic compounds in the extracts.
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Affiliation(s)
- María Álvarez-Romero
- Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain
| | - Ana Ruíz-Rodríguez
- Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain
| | - Fouad El-Mansouri
- Research Team: Materials, Environment and Sustainable Development (MEDD), Faculty of Sciences and Techniques of Tangier, Abdelmalek Essaâdi University, Tangier BP 416, Morocco
| | - Jamal Brigui
- Research Team: Materials, Environment and Sustainable Development (MEDD), Faculty of Sciences and Techniques of Tangier, Abdelmalek Essaâdi University, Tangier BP 416, Morocco
| | - Miguel Palma
- Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain
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Behind the Scenes of Anthocyanins-From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields. Nutrients 2022; 14:nu14235133. [PMID: 36501163 PMCID: PMC9738495 DOI: 10.3390/nu14235133] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/09/2022] Open
Abstract
Anthocyanins are widespread and biologically active water-soluble phenolic pigments responsible for a wide range of vivid colours, from red (acidic conditions) to purplish blue (basic conditions), present in fruits, vegetables, and coloured grains. The pigments' stability and colours are influenced mainly by pH but also by structure, temperature, and light. The colour-stabilizing mechanisms of plants are determined by inter- and intramolecular co-pigmentation and metal complexation, driven by van der Waals, π-π stacking, hydrogen bonding, and metal-ligand interactions. This group of flavonoids is well-known to have potent anti-inflammatory and antioxidant effects, which explains the biological effects associated with them. Therefore, this review provides an overview of the role of anthocyanins as natural colorants, showing they are less harmful than conventional colorants, with several technological potential applications in different industrial fields, namely in the textile and food industries, as well as in the development of photosensitizers for dye-sensitized solar cells, as new photosensitizers in photodynamic therapy, pharmaceuticals, and in the cosmetic industry, mainly on the formulation of skin care formulations, sunscreen filters, nail colorants, skin & hair cleansing products, amongst others. In addition, we will unveil some of the latest studies about the health benefits of anthocyanins, mainly focusing on the protection against the most prevalent human diseases mediated by oxidative stress, namely cardiovascular and neurodegenerative diseases, cancer, and diabetes. The contribution of anthocyanins to visual health is also very relevant and will be briefly explored.
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Extraction of phenolic compounds from cranberrybush (Viburnum opulus L.) fruit using ultrasound, microwave, and ultrasound-microwave combination methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01498-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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4
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González-de-Peredo AV, Vázquez-Espinosa M, Espada-Bellido E, Ferreiro-González M, Carrera C, Barbero GF, Palma M. Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods. Antioxidants (Basel) 2022; 11:antiox11050846. [PMID: 35624711 PMCID: PMC9137747 DOI: 10.3390/antiox11050846] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/21/2022] [Accepted: 04/25/2022] [Indexed: 12/23/2022] Open
Abstract
Despite the excellent beneficial properties that anthocyanins and total phenolic compounds give to the red onion bulbs, few articles have investigated modern extraction techniques or experimental designs in this field. For this reason, the present study proposes the development and optimization of alternative methods for the extraction of these compounds based on microwave-assisted extraction and the Box-Behnken experiment design. The optimal values for the extraction of total anthocyanins have been established at 62% methanol composition as a solvent, pH 2, 56 °C temperature, and 0.2:13 g:mL sample-solvent ratio. Regarding the extraction of total phenolic compounds, the optimal conditions have been established at 100% pure methanol as a solvent with pH 2, 57 °C temperature, and 0.2:8.8 g:mL sample-solvent ratio. Short extraction times (min), good recoveries (mg of bioactive compound g−1 of dry onion), and high repeatability and intermediate precision (coefficient of variation (%)) have been confirmed for both methods. Regarding total anthocyanins, the following results have been obtained: 2 min, 2.64 ± 0.093 mg of total anthocyanins g−1 of dry onion, and 2.51% and 3.12% for precision. Regarding phenolic compounds, the following results have been obtained: 15 min, 7.95 ± 0.084 mg of total phenolic compound g−1 of dry onion, and 3.62% and 4.56% for precision. Comparing these results with those of other authors and with those obtained in a previous study of ultrasound-assisted extraction, it can be confirmed that microwave-assisted extraction is a quantitative, repeatable, and very promising method for the extraction of phenolic compounds and anthocyanins, which offers similar and even superior results with little solvent expense, time, and costs.
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Bianchi A, R. Rivera-Tovar P, Sanz V, Ferreira-Anta T, Torres MD, Pérez-Correa JR, Domínguez H. Pressurized Hot Water Extraction and Bio-Hydrogels Formulation with Aristotelia chilensis [Mol.] Stuntz Leaves. Molecules 2021; 26:molecules26216402. [PMID: 34770811 PMCID: PMC8586920 DOI: 10.3390/molecules26216402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 10/16/2021] [Accepted: 10/21/2021] [Indexed: 11/25/2022] Open
Abstract
Aristotelia chilensis is a plant rich in phenolics and other bioactive compounds. Their leaves are discarded as waste in the maqui berry industry. A new application of these wastes is intended by the recovery of bioactive compounds using pressurized hot water extraction with conventional or microwave heating. Both technologies have been selected for their green character regarding the type of solvent and the high efficiency in shorter operation times. Extractions were performed in the temperature range 140–200 °C with a solid/liquid ratio of 1:15 (w:w). The extracts’ total phenolic content, antioxidant capacity, and saccharides content obtained with both heating methods were measured. Additionally, the thermo-rheological properties of the gelling matrix enriched with these extracts were analyzed. Optimum conditions for lyophilized extracts were found with conventional heating, at 140 °C and 20 min extraction; 250.0 mg GAE/g dry extract and 1321.5 mg Trolox/g dry extract. Close to optimum performance was achieved with microwave heating in a fraction of the time (5 min) at 160 °C (extraction), yielding extracts with 231.9 mg GAE/g dry extract of total phenolics and antiradical capacity equivalent to 1176.3 mg Trolox/g dry extract. Slightly higher antioxidant values were identified for spray-dried extracts (between 5% for phenolic content and 2.5% for antioxidant capacity). The extracts obtained with both heating methods at 200 °C contained more than 20% oligosaccharides, primarily glucose. All the formulated gelling matrices enriched with the obtained extracts displayed intermediate gel strength properties. The tested technologies efficiently recovered highly active antioxidant extracts, rich in polyphenolics, and valuable for formulating gelling matrices with potential applicability in foods and other products.
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Affiliation(s)
- Audrey Bianchi
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
- EPF–School of Engineering, 21 Boulevard Berthelot, 34000 Montpellier, France
| | - Pamela R. Rivera-Tovar
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; (P.R.R.-T.); (J.R.P.-C.)
| | - Vanesa Sanz
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
| | - Tania Ferreira-Anta
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
| | - María Dolores Torres
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
- Correspondence: (M.D.T.); (H.D.)
| | - José Ricardo Pérez-Correa
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; (P.R.R.-T.); (J.R.P.-C.)
| | - Herminia Domínguez
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
- Correspondence: (M.D.T.); (H.D.)
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Silva CCAR, Gomes CL, Danda LJA, Roberto AEM, Carvalho AMRDE, Ximenes ECPA, Silva RMFDA, Angelos MA, Rolim LA, Rolim Neto PJ. Optimized microwave-assisted extraction of polyphenols and tannins from Syzygium cumini (L.) Skeels leaves through an experimental design coupled to a desirability approach. AN ACAD BRAS CIENC 2021; 93:e20190632. [PMID: 34259791 DOI: 10.1590/0001-3765202120190632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Accepted: 10/07/2019] [Indexed: 11/22/2022] Open
Abstract
The present study consisted in optimizing the extractive method of polyphenols and total tannins of leaves of Syzygium cumini (L) Skeels assisted by microwaves to potentiate the antimicrobial activity of the dried extract of S. cumini against sensitive and resistant strains. A Box-Behnken design that consisted of 27 experimental runs coupled with a desirability function for multiple response optimization was employed to optimize the total polyphenols content and total tannins content. Antimicrobial sensitivity tests were evaluated by obtaining the minimum inhibitory concentration, minimum fungicidal concentration and minimum bactericidal concentration in 96-well petri dishes. The optimal extraction conditions were found to be 8 min of extraction, under 300 w of microwave power, using a 1:34 g/mL solid/solvent ratio and 38% of ethanol concentration as extraction solvent. The parameter with the greatest influence in the extraction was primarily the time, followed by the potency and proportion solid/solvent. This yielded a total polyphenol content of 87.37 ± 1.85 mg TAE g-1ext and a total tannin content of 79.68 ± 1.64 mg TAE g-1 ext. All tested microorganisms were sensitive to the extract, evidencing the effectiveness of the extraction method optimization.
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Affiliation(s)
- Caio C A R Silva
- Universidade Federal de Pernambuco/UFPE, Centro de Ciências da Saúde, Departamento de Ciências Farmacêuticas, Av. Prof. Arthur de Sá, s/n, 50740-525 Recife, PE, Brazil.,Laboratório Farmacêutico do Estado de Pernambuco Governador Miguel Arraes/LAFEPE, Largo de Dois Irmãos, 1117, Dois Irmãos, 52171-010 Recife, PE, Brazil
| | - Camila L Gomes
- University of Coimbra, Faculty of Pharmacy, Pharmaceutical Technology Departament, Azinhaga Sta. Comba, 3000-548 Coimbra, Portugal
| | - Lucas J A Danda
- Universidade Federal de Pernambuco/UFPE, Centro de Ciências da Saúde, Departamento de Ciências Farmacêuticas, Av. Prof. Arthur de Sá, s/n, 50740-525 Recife, PE, Brazil
| | - Ana Emília M Roberto
- Universidade Federal de Pernambuco/UFPE, Centro de Biociências, Departamento de Micologia, Av. Prof. Arthur de Sá, s/n, 50740-525 Recife, PE, Brazil
| | - Ana Maria R DE Carvalho
- Universidade Federal de Pernambuco/UFPE, Centro de Biociências, Departamento de Micologia, Av. Prof. Arthur de Sá, s/n, 50740-525 Recife, PE, Brazil
| | - Eulália C P A Ximenes
- Universidade Federal de Pernambuco/UFPE, Centro de Biociências, Departamento de Antibióticos, Av. Prof. Arthur de Sá, s/n, 50740-525 Recife, PE, Brazil
| | - Rosali M F DA Silva
- Universidade Federal de Pernambuco/UFPE, Centro de Ciências da Saúde, Departamento de Ciências Farmacêuticas, Av. Prof. Arthur de Sá, s/n, 50740-525 Recife, PE, Brazil
| | - Matheus A Angelos
- Universidade Federal de Pernambuco/UFPE, Centro de Ciências da Saúde, Departamento de Ciências Farmacêuticas, Av. Prof. Arthur de Sá, s/n, 50740-525 Recife, PE, Brazil
| | - Larissa A Rolim
- Universidade Federal do Vale do São Francisco/UNIVASF, Central de Análise de Fármacos, Medicamentos e Alimentos, Av. José de Sá Maniçoba, s/n, Centro, 56304-205 Petrolina, PE, Brazil
| | - Pedro J Rolim Neto
- Universidade Federal de Pernambuco/UFPE, Centro de Ciências da Saúde, Departamento de Ciências Farmacêuticas, Av. Prof. Arthur de Sá, s/n, 50740-525 Recife, PE, Brazil
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Abstract
Phenolic compounds are plants’ bioactive metabolites that have been studied for their ability to confer extensive benefits to human health. As currently there is an increased interest in natural compounds identification and characterization, new analytical methods based on advanced technologies have been developed. This paper summarizes current advances in the state of the art for polyphenols identification and quantification. Analytical techniques ranging from high-pressure liquid chromatography to hyphenated spectrometric methods are discussed. The topic of high-resolution mass spectrometry, from targeted quantification to untargeted comprehensive chemical profiling, is particularly addressed. Structure elucidation is one of the important steps for natural products research. Mass spectral data handling approaches, including acquisition mode selection, accurate mass measurements, elemental composition, mass spectral library search algorithms and structure confirmation through mass fragmentation pathways, are discussed.
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González-de-Peredo AV, Vázquez-Espinosa M, Carrera C, Espada-Bellido E, Ferreiro-González M, F. Barbero G, Palma M. Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions ( Allium cepa L.). Pharmaceuticals (Basel) 2021; 14:ph14040310. [PMID: 33915768 PMCID: PMC8066725 DOI: 10.3390/ph14040310] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 03/25/2021] [Accepted: 03/26/2021] [Indexed: 12/02/2022] Open
Abstract
Onion, one of the most consumed vegetables in the world, is also known to contain high levels of antioxidant compounds, with protective effects against different degenerative pathologies. Specifically, onion is rich in flavonols, mainly quercetin derivatives, which are compounds with high antioxidant and free radical scavenging power. For this reason, it is of the utmost importance to count on optimal analytical methods that allow for the determination and quantification of these compounds of interest. A rapid ultra-high performance liquid chromatography (UHPLC)-photo-diode array (PDA) method for the separation of the major flavonols in onions was developed using a Box–Behnken design in conjunction with multiresponse optimization on the basis of the desirability function. The conditions that provided a successful separation were 9.9% and 53.2% of phase B at the beginning and at the end of the gradient, respectively; 55 °C column working temperature; and 0.6 mL min−1 flow rate. The complete separation was achieved in less than 2.7 min with excellent chromatographic characteristics. The method was validated, and its high precision, low detection and quantification limits, good linearity, and robustness were confirmed. The correct applicability of the method improves the analysis of the raw material, increasing the quality of onions and its subproducts in terms of bioactive compounds and functional characteristics for consumers.
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Rebelatto EA, Rodrigues LGG, Rudke AR, Andrade KS, Ferreira SR. Sequential green-based extraction processes applied to recover antioxidant extracts from pink pepper fruits. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.105034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Rodrigues LGG, Mazzutti S, Siddique I, da Silva M, Vitali L, Ferreira SRS. Subcritical water extraction and microwave-assisted extraction applied for the recovery of bioactive components from Chaya (Cnidoscolus aconitifolius Mill.). J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104976] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar. Processes (Basel) 2020. [DOI: 10.3390/pr8101294] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products.
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Mattioli R, Francioso A, Mosca L, Silva P. Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases. Molecules 2020; 25:E3809. [PMID: 32825684 PMCID: PMC7504512 DOI: 10.3390/molecules25173809] [Citation(s) in RCA: 257] [Impact Index Per Article: 64.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 08/17/2020] [Accepted: 08/21/2020] [Indexed: 12/13/2022] Open
Abstract
Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin are the six common anthocyanidins. Following consumption, anthocyanin, absorption occurs along the gastrointestinal tract, the distal lower bowel being the place where most of the absorption and metabolism occurs. In the intestine, anthocyanins first undergo extensive microbial catabolism followed by absorption and human phase II metabolism. This produces hybrid microbial-human metabolites which are absorbed and subsequently increase the bioavailability of anthocyanins. Health benefits of anthocyanins have been widely described, especially in the prevention of diseases associated with oxidative stress, such as cardiovascular and neurodegenerative diseases. Furthermore, recent evidence suggests that health-promoting effects attributed to anthocyanins may also be related to modulation of gut microbiota. In this paper we attempt to provide a comprehensive view of the state-of-the-art literature on anthocyanins, summarizing recent findings on their chemistry, biosynthesis, nutritional value and on their effects on human health.
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Affiliation(s)
- Roberto Mattioli
- Department of Sciences, RomaTre University, v.le G. Marconi 446, 00146 Rome, Italy;
| | - Antonio Francioso
- Department of Biochemical Sciences, Sapienza University, p.le Aldo Moro, 5, 00185 Rome, Italy;
| | - Luciana Mosca
- Department of Biochemical Sciences, Sapienza University, p.le Aldo Moro, 5, 00185 Rome, Italy;
| | - Paula Silva
- Laboratory of Histology and Embryology, Institute of Biomedical Sciences Abel Salazar (ICBAS), Rua de Jorge Viterbo Ferreira n°228, 4050-313 Porto, Portugal
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Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction. AGRONOMY-BASEL 2020. [DOI: 10.3390/agronomy10020183] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins. Both of them are responsible of interesting properties of the fruit such as anti-inflammatory, antioxidant or anticancer. In the present study, two optimized pressurized liquid extraction (PLE) methods have been developed for the extraction of anthocyanins and total phenolic compounds from açai. A full factorial design (Box–Behnken design) with six variables (solvent composition (25–75% methanol-in-water), temperature (50–100 °C), pressure (100–200 atm), purge time (30–90 s), pH (2–7) and flushing (50–150%)) were employed. The percentage of methanol in the extraction solvent was proven to be the most significant variable for the extraction of anthocyanins. In the case of total phenolic compounds, the extraction temperature was the most influential variable. The developed methods showed high precision, with relative standard deviations (RSD) of less than 5%. The applicability of the methods was successfully evaluated in real samples. In conclusion, two rapid and reliable PLE extraction methods to be used for laboratories and industries to determine anthocyanins and total phenolic compounds in açai and its derived products were developed in this work.
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Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9100633] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Capsinoids are very similar antioxidant compounds to capsaicinoids, but less irritating, non-pungent and more palatable, and can thus be used in greater concentrations for food applications. To date, three capsinoids (capsiate, dihydrocapsiate, and nordihydrocapsiate) have been isolated from the pepper fruits. Due to its substantial commercial importance, it would be convenient to determine which pepper varieties have a richer content. Ultrasound- (UAE) and microwave- (MAE) assisted extraction have been implemented and analyzed using multivariate statistical methods. Firstly, different solvents were tested individually. The three best solvents were used in a set mixture design, where 42% methanol and 58% ethyl acetate were determined as the optimum combination for UAE, and 100% methanol for MAE. Subsequently, a Box–Behnken experimental design with four variables for both UAE and MAE (time, temperature, pH and sample mass:solvent volume “ratio”) was performed. The sample mass:solvent volume was the most influential variable in UAE; while for MAE no variable was any more influential than the others. Finally, both optimized extraction methods were successfully applied to different varieties of peppers. Besides, to demonstrate the efficiency of both extraction methods, a recovery study was performed. The results prove the potential of both techniques as highly adequate methods for the extraction of capsinoids from peppers.
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15
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González-de-Peredo AV, Vázquez-Espinosa M, Espada-Bellido E, Ferreiro-González M, Amores-Arrocha A, Palma M, Barbero GF, Jiménez-Cantizano A. Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition. PLANTS 2019; 8:plants8090328. [PMID: 31491917 PMCID: PMC6784115 DOI: 10.3390/plants8090328] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 09/03/2019] [Accepted: 09/03/2019] [Indexed: 11/16/2022]
Abstract
Myrtus communis L. is an evergreen shrub that produces berries with a high content in antioxidant compounds. Since these compounds have demonstrated a positive effect on human health, the interest on berries and their usages has increased. However, environmental conditions may affect the productivity of these species and consequently the quality of wild myrtle. Ecotypes from diverse geographical origins may result in significant variations in terms of bioactive compounds content as well as in chemical traits. For this reason, in this work ecotypes from two different localizations have been studied to determine if their differences in morphological and anthocyanins traits can be attributed to their origin and the environmental characteristics of these locations. For this, chemometric analyses such as Hierarchical Cluster Analysis and Principal Component Analysis, were employed. The results showed differences between the ecotypes depending on their location. In particular, myrtle berries from maritime zones present greater fruit size and amount of bioactive compounds, which means an improvement in the quality of the final product based on this raw material. It can be concluded that both morphological and anthocyanins traits are related to the location of the ecotype and allow selecting the best ecotype for the required applications.
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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, 11510 Puerto Real, Cadiz, Spain
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain.
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain.
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, 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, 11510 Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, 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, 11510 Puerto Real, Cadiz, Spain.
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16
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Kumar M, Dahuja A, Sachdev A, Kaur C, Varghese E, Saha S, Sairam KVSS. Evaluation of enzyme and microwave-assisted conditions on extraction of anthocyanins and total phenolics from black soybean (Glycine max L.) seed coat. Int J Biol Macromol 2019; 135:1070-1081. [PMID: 31176863 DOI: 10.1016/j.ijbiomac.2019.06.034] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 05/28/2019] [Accepted: 06/05/2019] [Indexed: 01/16/2023]
Abstract
The present study compares three methods viz. microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE) and conventional solvent extraction (CSE) for extraction of polyphenolic compounds from Black Soybean Seed coat (BSSC). Box-Behnken design using response surface methodology (RSM) was employed to investigate and optimize the MAE and EAE for maximum bioactive content, antioxidant activity, colour density and minimum degradation parameters from BSSC. Optimized MAE conditions for BSSC were: microwave power of 569.46 W, extraction time of 262.54 s, solvent to solid ratio of 40:1 and ethanol concentration (59.99). The predicted anthocyanin content was 5021.47 mg/l, close to experimental optimized value of 5094.9 mg/l with minimum values of degradation parameters viz., Polymeric Colour (PC) (0.131 ± 0.01), Browning Index (BI) (0.202 ± 0.02) and Degradation Index (DI) (0.140 ± 0.02). Overall results clearly indicate that MAE is the best suited method for extraction in comparison to EAE and CSE. The phenolic rich extract can be used as an effective functional ingredient in foods.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India.
| | - Anil Dahuja
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Archana Sachdev
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Charanjit Kaur
- Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Eldho Varghese
- Fishery Resources Assessment Division, ICAR-Central Marine Fisheries Research Institute, Kochi 682 018, India
| | - Supradip Saha
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
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17
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Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz). AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9030148] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Research interest regarding maqui (Aristotelia chilensis) has increased over the last years due to its potential health benefits as one of the most antioxidant-rich berries. Ultrasound-assisted extraction (UAE) is an advanced green, fast, and ecological extraction technique for the production of high quality extracts from natural products, so it has been proposed in this work as an ideal alternative extraction technique for obtaining extracts of high bioactivity from maqui berries. In order to determine the optimal conditions, the extraction variables (percentage of methanol, pH, temperature, ratio “sample mass/volume of solvent”, amplitude, and cycle) were analyzed by a Box-Behnken design, in conjunction with the response surface method. The statistical analysis revealed that the temperature and the percentage of methanol were the most influential variables on the extraction of the total phenolic compounds and total anthocyanins, respectively. The optimal extraction time was determined at 15 min for total phenolic compounds, while it was only 5 min for anthocyanins. The developed methods showed a high precision level with a coefficient of variation of less than 5%. Finally, the new methods were successfully applied to several real samples. Subsequently, the results were compared to those that were obtained in previous experiments by means of microwave assisted extraction (MAE). Similar extraction yields were obtained for phenolic compounds under optimized conditions. However, UAE proved to be slightly more efficient than MAE in the extraction of anthocyanins.
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18
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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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