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Duarte H, Aliaño-González MJ, Cantos-Villar E, Faleiro L, Romano A, Medronho B. Sustainable extraction of polyphenols from vine shoots using deep eutectic solvents: Influence of the solvent, Vitis sp., and extraction technique. Talanta 2024; 267:125135. [PMID: 37678005 DOI: 10.1016/j.talanta.2023.125135] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 08/07/2023] [Accepted: 08/28/2023] [Indexed: 09/09/2023]
Abstract
Vine shoots are the main by-products of grapevine pruning with no added value. In the present study, deep eutectic solvents (DESs) were used as alternatives to traditional chemical solvents, for the extraction of phytochemicals from grapevine shoots. Three levulinic acid-based DESs were tested for the first time, and their performance was compared to methanol (a standard chemical solvent) regarding the extraction of phenolic compounds from thirteen Vitis sp. shoots. Two extraction methods have been applied: ultrasound-assisted extraction and solid-liquid extraction. A total of eleven polyphenols which belongs to four families (proanthocyanins, stilbenes, hydroxycinnamic acids, and flavonols) have been identified and quantified in the extracts. The statistical analysis shows that the levulinic acid-based DES systems are novel and important alternatives to chemical solvents due to favourable eco-friendly properties and remarkable extraction performance of polyphenols. On the other hand, the ultrasound-assisted extraction technique has significantly increased the extraction rate in comparison to the solid-liquid extraction method with p-values lower than 0.05 for most compounds. The genetic factor has been shown to play an important role in the content of extracted polyphenols, being V. riparia pubescente the one that presented the highest concentrations of extracted polyphenols. Finally, the polyphenol-enriched extracts have proven important properties such as antioxidant activity and significant delay in bacteria growth against both gram-positive and gram-negative bacteria. It is important to note that, to the best of our knowledge, this is the first time that deep eutectic solvents have been used for the extraction of bioactive compounds from vine shoot residues.
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Affiliation(s)
- Hugo Duarte
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, Ed. 8, 8005-139, Faro, Portugal
| | - María José Aliaño-González
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, Ed. 8, 8005-139, Faro, Portugal; Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, 11510, Cadiz, Spain.
| | - Emma Cantos-Villar
- IFAPA Rancho de la Merced, Ministry of Agriculture, Fisheries, Water and Rural Development, Junta de Andalucía, Cañada de la Loba, Jerez de la Frontera, Cádiz, 11471, Spain
| | - Leonor Faleiro
- Faculdade de Ciências e Tecnologia, C8, Campus de Gambelas, Universidade do Algarve, 8005-139, Faro, Portugal; Algarve Biomedical Center, Research Institute, 8005-139, Faro, Portugal; Champalimaud Research Program, Champalimaud Centre for the Unknown, 1400-038, Lisbon, Portugal
| | - Anabela Romano
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, Ed. 8, 8005-139, Faro, Portugal
| | - Bruno Medronho
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, Ed. 8, 8005-139, Faro, Portugal; FSCN-Fibre Science and Communication Network Research Center, Surface and Colloid Engineering, Mid Sweden University, SE-851 70, Sundsvall, Sweden
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2
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Pusty K, Kumar Dash K, Giri S, Raj GVSB, Tiwari A, Shaikh AM, Béla K. Ultrasound assisted phytochemical extraction of red cabbage by using deep eutectic solvent: Modelling using ANFIS and optimization by genetic algorithms. ULTRASONICS SONOCHEMISTRY 2024; 102:106762. [PMID: 38211496 PMCID: PMC10825368 DOI: 10.1016/j.ultsonch.2024.106762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 12/23/2023] [Accepted: 01/07/2024] [Indexed: 01/13/2024]
Abstract
The present investigation studied the effect of process parameters on the extraction of phytochemicals from red cabbage by the application of ultrasonication and temperature. The solvent selected for the study was deep eutectic solvent (DES) prepared by choline chloride and citric acid. The ultrasound assisted extraction process was modeled using adaptive neuro-fuzzy inference system (ANFIS) algorithm and integrated with the genetic algorithm for optimization purposes. The independent variables that influenced the responses (total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content) were ultrasonication power, temperature, molar ratio of DES, and water content of DES. Each ANFIS model was formed by the training of three Gaussian-type membership functions (MF) for each input, trained by a hybrid algorithm with 500 epochs and linear type MF for output MF. The ANFIS model predicted each response close to the experimental data which is evident by the statistical parameters (R2>0.953 and RMSE <1.165). The integrated hybrid ANFIS-GA algorithm predicted the optimized condition for the process parameters of ultrasound assisted extraction of phytochemicals from red cabbage was found to be 252.114 W for ultrasonication power, 52.715 °C of temperature, 2.0677:1 of molar ratio of DES and 25.947 % of water content in DES solvent with maximum extraction content of responses, with fitness value 3.352. The relative deviation between the experimental and ANFIS predicted values for total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content was found to be 1.849 %, 3.495 %, 2.801 %, and 4.661 % respectively.
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Affiliation(s)
- Kasturi Pusty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India; Department of Agricultural Engineering, Assam University, Silchar, Assam, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
| | - Souvik Giri
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India
| | - G V S Bhagya Raj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar, Assam, India
| | - Ayaz Mukarram Shaikh
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary
| | - Kovács Béla
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary.
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Umsza-Guez MA, Vázquez-Espinosa M, Chinchilla N, Aliaño-González MJ, Oliveira de Souza C, Ayena K, Fernández Barbero G, Palma M, Carrera C. Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study. Antioxidants (Basel) 2023; 12:2074. [PMID: 38136194 PMCID: PMC10740476 DOI: 10.3390/antiox12122074] [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: 11/15/2023] [Revised: 11/30/2023] [Accepted: 11/30/2023] [Indexed: 12/24/2023] Open
Abstract
Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid-liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box-Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exhibited important repeatability properties and intermediate precision, with less than 5% CV being achieved. Furthermore, these novel methods were successfully applied to diverse wine lees samples sourced from Cabernet Sauvignon and Syrah varieties (Vitis vinifera), resulting in extracts enriched with significant anthocyanin content and noteworthy antioxidant activity. Additionally, this study evaluated the influence of grape variety, fermentation type (alcoholic or malolactic), and sample treatment on anthocyanin content and antioxidant activity, providing valuable insights for further research and application in various sectors. The potential applications of these high-quality extracts extend beyond the winemaking industry, holding promise for fields like medicine, pharmaceuticals, and nutraceuticals, thus promoting a circular economy and mitigating environmental contamination.
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Affiliation(s)
- Marcelo A. Umsza-Guez
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Nuria Chinchilla
- Department of Organic Chemistry, Faculty of Sciences, University of Cadiz, Institute of Biomolecules (INBIO), 11510 Puerto Real, Spain;
| | - María José Aliaño-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
- MED–Mediterranean Institute for Agriculture, Environment and Development, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Ed. 8, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Carolina Oliveira de Souza
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Kodjovi Ayena
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Gerardo Fernández Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
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Qi Z, Wang W, Liu Z, Niu N, Li Z, Chen L, Zhu J, Li D, Liu Y. Anthocyanin Profiles in Colored Potato Tubers at Different Altitudes by HPLC-MS Analysis with Optimized Ultrasound-Assisted Extraction. Foods 2023; 12:4175. [PMID: 38002232 PMCID: PMC10670562 DOI: 10.3390/foods12224175] [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: 10/25/2023] [Revised: 11/13/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023] Open
Abstract
The elevated anthocyanin content of colored potatoes produces numerous health benefits in humans. However, there is a paucity of studies exploring the influence of environmental factors on anthocyanin components in colored potatoes. In our work, the Box-Behnken design was adopted to optimize anthocyanin extraction from colored potato tubers with ultrasound assistance. The response surface model was stable and reliable (R2 = 0.9775), and under optimal extraction conditions, namely an ultrasonic power of 299 W, an extraction time of 10 min, and a solid-liquid ratio of 1:30 (g/mL), the yield reached 4.33 mg/g. Furthermore, the anthocyanins of colored potato tubers grown at different altitudes were determined by high-performance liquid chromatography-mass spectrometry with optimized ultrasound-assisted extraction, the results showed that anthocyanin levels were the highest at high altitudes, whereas anthocyanins were almost undetectable at mid-altitude. Moreover, the types of anthocyanin compounds present in colored potatoes varied at different altitudes. The red clones exhibited substantial accumulation of pelargonidin across all three altitudes. In contrast, the main anthocyanins found in purple clones were malvidin, petunidin, and cyanidin. We identified the anthocyanin components with a strong correlation to the environment, thereby establishing a fundamental basis for the breeding of potato clones with high anthocyanin content.
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Affiliation(s)
- Zheying Qi
- Agronomy College, Gansu Agricultural University, Lanzhou 730070, China; (Z.Q.)
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Weilu Wang
- Agronomy College, Gansu Agricultural University, Lanzhou 730070, China; (Z.Q.)
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhen Liu
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Na Niu
- Agronomy College, Gansu Agricultural University, Lanzhou 730070, China; (Z.Q.)
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhitao Li
- Agronomy College, Gansu Agricultural University, Lanzhou 730070, China; (Z.Q.)
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Limin Chen
- Agronomy College, Gansu Agricultural University, Lanzhou 730070, China; (Z.Q.)
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Jinyong Zhu
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Dechen Li
- Agronomy College, Gansu Agricultural University, Lanzhou 730070, China; (Z.Q.)
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuhui Liu
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
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Duarte H, Carrera C, Aliaño-González MJ, Gutiérrez-Escobar R, Jiménez-Hierro MJ, Palma M, Galego L, Romano A, Medronho B. On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies. Foods 2023; 12:3707. [PMID: 37835361 PMCID: PMC10572809 DOI: 10.3390/foods12193707] [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: 09/21/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called "Aguardente de Medronho". During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 °C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15-20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health.
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Affiliation(s)
- Hugo Duarte
- MED—Mediterranean Institute for Agriculture, Environment and Development, CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (H.D.); (L.G.); (A.R.); (B.M.)
| | - Ceferino Carrera
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, 11510 Cadiz, Spain (M.P.)
| | - María José Aliaño-González
- MED—Mediterranean Institute for Agriculture, Environment and Development, CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (H.D.); (L.G.); (A.R.); (B.M.)
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, 11510 Cadiz, Spain (M.P.)
| | - Rocío Gutiérrez-Escobar
- IFAPA Rancho de la Merced, Ministry of Agriculture, Fisheries, Water and Rural Development, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain; (R.G.-E.); (M.J.J.-H.)
| | - María Jesús Jiménez-Hierro
- IFAPA Rancho de la Merced, Ministry of Agriculture, Fisheries, Water and Rural Development, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain; (R.G.-E.); (M.J.J.-H.)
| | - Miguel Palma
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, 11510 Cadiz, Spain (M.P.)
| | - Ludovina Galego
- MED—Mediterranean Institute for Agriculture, Environment and Development, CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (H.D.); (L.G.); (A.R.); (B.M.)
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
| | - Anabela Romano
- MED—Mediterranean Institute for Agriculture, Environment and Development, CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (H.D.); (L.G.); (A.R.); (B.M.)
| | - Bruno Medronho
- MED—Mediterranean Institute for Agriculture, Environment and Development, CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (H.D.); (L.G.); (A.R.); (B.M.)
- FSCN—Fibre Science and Communication Network Research Center, Surface and Colloid Engineering Deparment, Mid Sweden University, SE-851 70 Sundsvall, Sweden
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Diaconeasa Z, Iuhas CI, Ayvaz H, Mortas M, Farcaş A, Mihai M, Danciu C, Stanilă A. Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review. PLANTS (BASEL, SWITZERLAND) 2022; 12:plants12010074. [PMID: 36616202 PMCID: PMC9823320 DOI: 10.3390/plants12010074] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 05/13/2023]
Abstract
Drastic growth in the amount of global food waste produced is observed every year, not only due to incessant population growth but also economic growth, lifestyle, and diet changes. As a result of their increasing health awareness, people are focusing more on healthy diets rich in fruits and vegetables. Thus, following worldwide fruit and vegetable consumption and their processing in various industries (juice, jams, wines, preserves), significant quantities of agro-industrial waste are produced (pomace, peels, seeds) that still contain high concentrations of bioactive compounds. Among bioactive compounds, anthocyanins have an important place, with their multiple beneficial effects on health; therefore, their extraction and recovery from food waste have become a topic of interest in recent years. Accordingly, this review aims to summarize the primary sources of anthocyanins from food waste and the novel eco-friendly extraction methods, such as pulsed electric field extraction, enzyme-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction. The advantages and disadvantages of these techniques will also be covered to encourage future studies and opportunities focusing on improving these extraction techniques.
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Affiliation(s)
- Zoriţa Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Cristian I. Iuhas
- Faculty of Medicine, Iuliu Hatieganu University of Medicine and Pharmacy, 400372 Cluj-Napoca, Romania
| | - Huseyin Ayvaz
- Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey
| | - Mustafa Mortas
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayıs University, Samsun 55139, Turkey
| | - Anca Farcaş
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Mihaela Mihai
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Department of Transversal Competencies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
| | - Corina Danciu
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, 2 Eftimie Murgu Sq., 300041 Timisoara, Romania
| | - Andreea Stanilă
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-748-650-764
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Kumar G, Upadhyay S, Yadav DK, Malakar S, Dhurve P, Suri S. Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Srishti Upadhyay
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Dhiraj Kumar Yadav
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Department of Food Technology Rajiv Gandhi University Doimukh India
| | - Priyanka Dhurve
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Shweta Suri
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Amity Institute of Food Technology (AIFT) Amity University Uttar Pradesh Noida India
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8
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Samota MK, Sharma M, Kaur K, Sarita, Yadav DK, Pandey AK, Tak Y, Rawat M, Thakur J, Rani H. Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications. Front Nutr 2022; 9:917617. [PMID: 35967791 PMCID: PMC9363841 DOI: 10.3389/fnut.2022.917617] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 06/17/2022] [Indexed: 11/13/2022] Open
Abstract
Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.
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Affiliation(s)
- Mahesh Kumar Samota
- Horticulture Crop Processing (HCP) Division, ICAR-Central Institute of Post-Harvest Engineering & Technology (CIPHET), Punjab, India
| | - Madhvi Sharma
- Post Graduate Department of Biotechnology, Khalsa College, Amritsar, Punjab, India
| | - Kulwinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sarita
- College of Agriculture, Agriculture University, Jodhpur, Rajasthan, India
| | - Dinesh Kumar Yadav
- Division of Environmental Soil Science, ICAR-Indian Institute of Soil Science (IISS), Bhopal, MP, India
| | - Abhay K Pandey
- Department of Mycology and Microbiology, Tea Research Association-North Bengal Regional R & D Center, Nagrakata, West Bengal, India
| | - Yamini Tak
- Agricultural Research Station (ARS), Agriculture University, Kota, Rajasthan, India
| | - Mandeep Rawat
- Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Julie Thakur
- Department of Botany, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Heena Rani
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
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9
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A New Electrochemical Method to Determine Tryptophan in Fruit Juices: Development and Validation. Foods 2022; 11:foods11142149. [PMID: 35885391 PMCID: PMC9315539 DOI: 10.3390/foods11142149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/15/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022] Open
Abstract
Tryptophan (Trp) is an essential amino acid usually found in fruit juices. Its determination is necessary for food companies because of its relation to human health. In this work, a new electrochemical method based on sonogel–carbon electrodes (SNGCEs) was developed and validated using an ultra performance liquid chromatography (UPLC) method as a reference method for the determination of Trp in fruit juices. Cyclic voltammetry (CV), chronoamperometry, and differential pulse voltammetry (DPV) techniques were applied to investigate the oxidation of Trp on a previously polarized SNGCE surface in a Britton–Robinson (BR) buffer solution at pH 3.6. The operating conditions for electroanalysis were optimized using a Box–Behnken design (BBD), obtaining an oxidation peak for Trp at 0.749 V. The linear range for this method was from 0.1 to 5 mg/L. The intraday and interday precision, expressed as a relative standard deviation (RSD), were 3.1% and 2.7%, respectively. The average recovery was 99.01%, and the limit of detection and quantitation were 0.33 and 1.09 mg/L, respectively. Therefore, from the quality analytical parameters obtained, it can be concluded that the new electrochemical method can be successfully used for the routine analysis of Trp in fruit juices. As far as we are concerned, this is the first time that a methodology for Trp determination was performed in this kind of real food matrices.
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Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis. Antioxidants (Basel) 2022; 11:antiox11071256. [PMID: 35883747 PMCID: PMC9311774 DOI: 10.3390/antiox11071256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 02/05/2023] Open
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José Aliaño González M, Carrera C, Barbero GF, Palma M. A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant ( Ribes nigrum L.). Food Chem X 2022; 13:100192. [PMID: 35498970 PMCID: PMC9039916 DOI: 10.1016/j.fochx.2021.100192] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 11/17/2022] Open
Abstract
2 anthocyanin extraction methods have been developed in blackcurrant by EAE and UAE. The 7 major anthocyanins have been separated in less than 7 min. The composition of the extraction solvent has been the most influential variable. Optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methods.
Blackcurrant (Ribes nigrum L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic compounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed. A Plackett–Burman design with seven variables has been preliminary used for both UAE and EAE in order to determine the most influential variables in each methodology. After that, a Box-Behnken design was employed to optimize the extraction methods. The composition of the extraction solvent (% EtOH in water) has been the most influential variable for both UAE and EAE. The optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methodologies. Both methods have been applied to blackcurrant-derived products and proven their suitability for quality control analysis.
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Affiliation(s)
- María José Aliaño González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Ceferino Carrera
- 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
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
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Tena N, Asuero AG. Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application. Antioxidants (Basel) 2022; 11:antiox11020286. [PMID: 35204169 PMCID: PMC8868086 DOI: 10.3390/antiox11020286] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/27/2022] [Accepted: 01/27/2022] [Indexed: 01/24/2023] Open
Abstract
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.
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The Physico-Chemical and Sensory Characteristics of Coloured-Flesh Potato Chips: Influence of Cultivar, Slice Thickness and Frying Temperature. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031211] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Coloured potato chips, due to a higher concentration of bioactive compounds, may be healthier compared to traditional chips. This study examined the effect of cultivar and different slice thicknesses and frying temperatures on the physico-chemical and sensory characteristics of coloured potato chips. Potatoes chips were prepared from three coloured potato cultivars. Frying experiments were conducted at 160 and 180 °C using potato slices with thicknesses of 1.00 and 2.00 mm. The quality of the raw potatoes tubers and chips were estimated. A principal component analysis was applied to describe the differences in the physico-chemical characteristics between the potato chip samples processed with different conditions. The results showed that, significantly (p < 0.05), the highest amounts of total phenolic content, total anthocyanins, dry matter and starch were accumulated in raw tubers of potato cv. Blaue Anneliese. The highest amount of total phenolic content and anthocyanins was found in 1 mm chips of cv. Blaue Anneliese fried at 160 °C. An increased frying temperature significantly (p < 0.05) decreased the content of these compounds. The amount of fat in the chips was higher when they were fried at 160 °C than at 180 °C. Chips processed from potatoes cvs. Blaue Anneliese and Rosemarie showed a typical colour as a raw material. The hardness of the chips significantly (p < 0.05) increased with an increase in slice thickness. The flavour, odour and colour of the 1 mm chips of cv. Blaue Anneliese fried at 180 °C gained the highest rating.
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González-de-Peredo AV, Vázquez-Espinosa M, Espada-Bellido E, Ferreiro-González M, Carrera C, Barbero GF, Palma M. Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs. Antioxidants (Basel) 2021; 10:antiox10111755. [PMID: 34829626 PMCID: PMC8614850 DOI: 10.3390/antiox10111755] [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: 10/07/2021] [Revised: 10/27/2021] [Accepted: 11/01/2021] [Indexed: 02/02/2023] Open
Abstract
Allium cepa L. is one of the most abundant vegetable crops worldwide. In addition to its versatile culinary uses, onion also exhibits quite interesting medicinal uses. Bulbs have a high content of bioactive compounds that are beneficial for human health. This study intends to develop and optimize two appropriate ultrasound-assisted methods for the extraction of the phenolic compounds and anthocyanins present in red onion. A response surface methodology was employed and, specifically, a Box–Behnken design, for the optimization of the methods. The optimal conditions for the extraction of the phenolic compounds were the follows: 53% MeOH as solvent, pH 2.6, 60 °C temperature, 30.1% amplitude, 0.43 s cycle, and 0.2:11 g sample/mL solvent ratio. On the other hand, the optimal conditions for the anthocyanins were as follows: 57% MeOH as solvent, pH 2, 60 °C temperature, 90% amplitude, 0.64 s cycle, and 0.2:15 g sample/mL solvent ratio. Both methods presented high repeatability and intermediate precision, as well as short extraction times with good recovery yields. These results illustrate that the use of ultrasound-assisted extraction, when properly optimized, is suitable for the extraction and quantification of the compounds of interest to determine and improve the quality of the raw material and its subproducts for consumers.
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