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Grigoletto I, García Salas P, Valli E, Bendini A, Ferioli F, Pasini F, Sánchez Villasclaras S, García-Ruiz R, Gallina Toschi T. HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach. Foods 2024; 13:285. [PMID: 38254587 PMCID: PMC10815396 DOI: 10.3390/foods13020285] [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: 12/04/2023] [Revised: 12/30/2023] [Accepted: 01/13/2024] [Indexed: 01/24/2024] Open
Abstract
Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an innovative and sustainable technological approach to extract phenolic compounds from fresh olive pomace, based on food-grade solvent instead of those usually adopted, is investigated. Characterization and shelf-life evaluation of the hydroalcoholic extracts obtained from the procedure developed for different industrial purposes were also carried out. The phenolic fractions of the different samples were studied with the Folin-Ciocâlteu method to quantify that the total reducing molecules and HPLC-MS/MS analysis was used to define the profile through the identification and quantification of 42 compounds, belonging to five chemical families. Regarding shelf-life, the hydroalcoholic extract showed no significant reduction in phenolic content, for both instrumental evaluations, retaining most of the phenolic compounds present in the raw material; negative attributes were not perceived by sensory evaluation. Thus, these lab-scale results can be the starting point to develop a procedure that is suitable for a real olive mill, representing a valorization strategy in a circular economy and the perspective of new business models.
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Affiliation(s)
- Ilaria Grigoletto
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Patricia García Salas
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Federico Ferioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Federica Pasini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Sebastián Sánchez Villasclaras
- University Institute of Research on Olive Groves and Olive Oils, GEOLIT Science and Technology Park, University of Jaen, 236 Mengibar, Spain; (S.S.V.); (R.G.-R.)
| | - Roberto García-Ruiz
- University Institute of Research on Olive Groves and Olive Oils, GEOLIT Science and Technology Park, University of Jaen, 236 Mengibar, Spain; (S.S.V.); (R.G.-R.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin, 40, 40127 Bologna, Italy;
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2
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Interference in the production of bacterial virulence factors by olive oil processing waste. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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3
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Antoniadi L, Angelis A, Stathopoulos P, Bata EM, Papoutsaki Z, Halabalaki M, Skaltsounis LA. Oxidized Forms of Olive Oil Secoiridoids: Semisynthesis, Identification and Correlation with Quality Parameters. PLANTA MEDICA 2022; 88:805-813. [PMID: 35322394 PMCID: PMC9343936 DOI: 10.1055/a-1806-7815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Accepted: 02/01/2022] [Indexed: 06/14/2023]
Abstract
Secoiridoids is the prominent chemical class of olive oil polar constituents and are characterized by significant biological properties. They are abundant in different chemical forms and relatively high concentrations compared to other components, while prone to oxidation due to their chemical motif. In recent years, oxidized derivatives of secoiridoids have been reported, either as natural constituents of olive oil or as components which are gradually formed in all stages of its production and storage. The mono-oxidized forms of oleocanthal and oleacein named as the respective acids have been recently isolated from olive oil and unambiguously structurally characterized. Other oxidized forms of elenolic acid or more complex secoiridoids, such as those of oleuropein and ligstroside aglycones are also sporadically mentioned in the literature. No further information is provided since they have not been isolated in pure form in order to be accurately identified. Most of the time, they are generally referred as oxidized forms of the parent compounds and commonly identified based on mass spectrometric data. In the current study, the semi-synthesis of the main oxidized olive oil secoiridoids, i.e., oleocanthalic acid, oleaceinic acid, EDA acid, carboxylic form of elenolic acid, carboxylic form of ligstroside aglycon, and carboxylic form of oleuropein aglycon is described starting from the corresponding aldehydic derivatives, using SeO2/H2O2 as oxidative agents. Furthermore, their presence in a number of Greek olive oils was investigated as well, as possible correlation thereof with quality parameters.
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Affiliation(s)
- Lemonia Antoniadi
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Apostolis Angelis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Panagiotis Stathopoulos
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | | | - Zoe Papoutsaki
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Maria Halabalaki
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Leandros A. Skaltsounis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
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4
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Tapia-Quirós P, Montenegro-Landívar MF, Reig M, Vecino X, Cortina JL, Saurina J, Granados M. Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases. Foods 2022; 11:362. [PMID: 35159513 PMCID: PMC8834469 DOI: 10.3390/foods11030362] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 02/06/2023] Open
Abstract
The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.
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Affiliation(s)
- Paulina Tapia-Quirós
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - María Fernanda Montenegro-Landívar
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Mònica Reig
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Xanel Vecino
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Chemical Engineering Department, Research Center in Technologies, Energy and Industrial Processes—CINTECX, Campus As Lagoas-Marcosende, University of Vigo, 36310 Vigo, Spain
| | - José Luis Cortina
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Water Technology Center—CETAQUA, Carretera d’Esplugues, 75, 08940 Cornellà de Llobregat, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
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5
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Khwaldia K, Attour N, Matthes J, Beck L, Schmid M. Olive byproducts and their bioactive compounds as a valuable source for food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:1218-1253. [DOI: 10.1111/1541-4337.12882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/25/2021] [Accepted: 11/08/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Khaoula Khwaldia
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Nouha Attour
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Julia Matthes
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Luisa Beck
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Markus Schmid
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
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6
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Novel extraction methods and potential applications of polyphenols in fruit waste: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00901-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Perra M, Lozano-Sánchez J, Leyva-Jiménez FJ, Segura-Carretero A, Pedraz JL, Bacchetta G, Muntoni A, De Gioannis G, Manca ML, Manconi M. Extraction of the antioxidant phytocomplex from wine-making by-products and sustainable loading in phospholipid vesicles specifically tailored for skin protection. Biomed Pharmacother 2021; 142:111959. [PMID: 34333288 DOI: 10.1016/j.biopha.2021.111959] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 12/17/2022] Open
Abstract
The present study is aimed at valorizing grape pomace, one of the most abundant winery-making by-products of the Mediterranean area, through the extraction of the main bioactive compounds from the skin of grape pomace and using them to manufacture innovative nanoformulations capable of both avoiding skin damages and promoting skincare. The phytochemicals were recovered through maceration in hydroethanolic solution. Catechin, quercetin, fisetin and gallic acid, which are known for their antioxidant power, were detected as the main compounds of the extract. Liposomes and phospholipid vesicles modified with glycerol or Montanov 82® or a combination of both, were used as carriers for the extract. The vesicles were small (~183 nm), slightly polydispersed (PI ≥ 0.28), and highly negatively charged (~-50 mV). The extract was loaded in high amounts in all vesicles (~100%) irrespective of their composition. The antioxidant activity of the extract, measured by using the DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, was 84 ± 1%, and slightly increased when loaded into the vesicles (~89%, P < 0.05). The grape pomace extract loaded vesicles were highly biocompatible and able to protect fibroblasts (3T3) from the oxidative stress induced by hydrogen peroxide.
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Affiliation(s)
- Matteo Perra
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| | - Francisco-Javier Leyva-Jiménez
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| | - Antonio Segura-Carretero
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
| | - Josè Luis Pedraz
- NanoBioCel Group, University of Basque Country, Paseo de la Universidad 7, 01006 Vitoria, Spain; Networking Research Centre of Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Spain
| | - Gianluigi Bacchetta
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy; Centre for the Conservation of Biodiversity (CCB), University of Cagliari, V.le Sant'Ignazio da Laconi 13, 09123 Cagliari, Italy
| | - Aldo Muntoni
- DICAAR - Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza D'Armi 1, 09123 Cagliari, Italy; IGAG-CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza D'Armi 1, 09123 Cagliari, Italy
| | - Giorgia De Gioannis
- DICAAR - Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza D'Armi 1, 09123 Cagliari, Italy; IGAG-CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza D'Armi 1, 09123 Cagliari, Italy
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy.
| | - Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
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8
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Olive Oil Dregs as a Novel Source of Natural Antioxidants: Extraction Optimization towards a Sustainable Process. Processes (Basel) 2021. [DOI: 10.3390/pr9061064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Olive oil dregs (OOD), which are an underutilized by-product from oil mills, were used for the extraction of antioxidant compounds. The residues from three oil mills located in Campania (Southern Italy) were extracted with acidified methanol, and hydroxytyrosol (HT) was the main phenolic compound detected. Total phenolic content (TPC) and HT amount were measured. EVO Campania oil mill provided the residue with the highest TPC and HT quantities: 6.801 ± 0.159 mg Gallic Acid Equivalents (GAE)/g OOD and 519.865 ± 9.082 μg/g OOD, respectively. Eco-friendly extractions at different temperatures and times were performed on EVO Campania OOD, obtaining 9.122 ± 0.104 mg GAE/g OOD and 541.330 ± 64.087 μg/g OOD for TPC and HT, respectively, at 121 °C for 60 min. Radical Scavenging Activity (RSA), Superoxide Scavenging Activity (SSA), and Ferric Reducing Antioxidant Power (FRAP) were measured in OOD aqueous extracts. Extract prepared at 37 °C for 60 min showed the greatest RSA and SSA values (44.12 ± 1.82 and 75.72 ± 1.78, respectively), whereas extract prepared at 121 °C for 60 min exhibited the highest FRAP value (129.10 ± 10.49 μg Ascorbic Acid Equivalents (AAE)/mg). OOD extracts were able to protect sunflower oil from oxidation for 4 weeks at 65 °C. The overall results suggest that this novel residue can be usefully valorized by providing HT-rich extracts to use as antioxidant agents.
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9
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López-Salas L, Cea I, Borrás-Linares I, Emanuelli T, Robert P, Segura-Carretero A, Lozano-Sánchez J. Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts. Foods 2021; 10:foods10061407. [PMID: 34207005 PMCID: PMC8234471 DOI: 10.3390/foods10061407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 02/07/2023] Open
Abstract
Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its byproducts during processing. Among them, hydroxytyrosol and its derivatives deserve special attention due to their health benefits recognized by The European Food Safety Authority (EFSA). In the present research, the presence of these compounds in the filter cake byproduct was studied by combining pressurized liquid extraction (PLE) and high-performance liquid chromatography coupled to time-of-flight mass spectrometry (HPLC-TOF-MS). The applied optimum extraction parameters were 1500 psi, 120 °C and aqueous ethanol (50:50, v/v). The influence of different drying methods (vacuum-, freeze- and spray-drying) in the recovery of phenolic compounds was also evaluated. A total of 16 compounds from EVOO were identified in the extracts, 3 of them being hydroxytyrosol-related compounds, 6 substances of oleoside and elenolic acid derivatives, together with 6 secoiridoids and 1 lignan. The results highlighted the great number of phenolic compounds recovered from filter cake with these techniques, being even higher than the reported content in EVOO and other byproducts. The combination of PLE and freeze-drying resulted in being the best procedure for the recovery of phenolic compounds from filter cake byproduct.
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Affiliation(s)
- Lucía López-Salas
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
| | - Inés Cea
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
- Center for Systems Biotechnology, Fraunhofer Chile Research, Av. Del Cóndor 844 Floor 3, Santiago 8580704, Chile
| | - Isabel Borrás-Linares
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Correspondence: ; Tel.: +34-9586-37083
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, RS, Brazil;
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
| | - Antonio Segura-Carretero
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
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10
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Artichoke By-Products as Natural Source of Phenolic Food Ingredient. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093788] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Nowadays, the transformation activity of the food industry results in the generation of a huge amount of daily discarded vegetables wastes. One of those undervalued by-products are produced during the post-harvesting and processing process of artichokes. In the present research, the potential of artichokes’ bracts and stalks have been evaluated as a natural source of phenolic compounds which could be used as bioactive food ingredients, among others. In this study, the bioactive composition of those wastes has been evaluated using recent advances in extraction and analytical technologies, concretely, pressurized liquid extraction (PLE) followed by high-performance liquid chromatography (HPLC) coupled to electrospray time-of flight mass spectrometry (ESI-TOF/MS) analysis. To achieve this goal, first, the extraction process was evaluated by a comparative study using GRAS (Generally Recognized As Safe) solvents (mixtures of ethanol and water) at different temperatures (40–200 °C). The second step was to deeply characterize the composition of individual polyphenols by HPLC-ESI-TOF/MS in order to establish a comparison among the different PLE conditions applied to extract the phenolic fraction. The analysis revealed a wide variety of phenolic-composition, mainly phenolic acids and flavonoids. The results also highlighted that high percentages of ethanol and medium-high temperatures pointed out to be useful PLE conditions for recovering this kind of phytochemicals, which could be used in different applications, such as functional food ingredients, cosmetics, or nutraceuticals.
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Fuentes JAM, López-Salas L, Borrás-Linares I, Navarro-Alarcón M, Segura-Carretero A, Lozano-Sánchez J. Development of an Innovative Pressurized Liquid Extraction Procedure by Response Surface Methodology to Recover Bioactive Compounds from Carao Tree Seeds. Foods 2021; 10:foods10020398. [PMID: 33670327 PMCID: PMC7917923 DOI: 10.3390/foods10020398] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/07/2021] [Accepted: 02/08/2021] [Indexed: 12/23/2022] Open
Abstract
Nowadays there are evidences from several studies which have revealed the protective effects of food against chronic diseases. These healthy properties have been related to bioactive compounds. Among bioactive substances, the scientific interest in phenolic compounds has stimulated multidisciplinary research on the composition of plant phenolic compounds. The aim of this work has been to determine the bioactive composition of Carao tree seeds (Cassia grandis) and to optimize the recovering of these compounds for developing functional ingredients. To achieve this goal, pressurized liquid extraction (PLE) has been applied to recover these phytochemicals. The optimization of this innovative extraction procedure was performed by a response surface methodology (RSM) based on a central composite design 23 model to address the bioactive compounds extraction. Phenolic compounds recovered by PLE were characterized using reversed-phase high-performance liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS). Analytical characterization allowed the identification and quantitation of phenolic compounds belonging to hydroxybenzoic acids and flavonoids (flavonols, flavanols, flavanones and proanthocyanidins). Phytochemical concentrations were used as response variable in order to get the best extraction conditions. These results pointed out that Carao tree seeds can be a potential source of bioactive compounds and PLE extracts could be used as functional ingredients.
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Affiliation(s)
- Jhunior Abrahan Marcía Fuentes
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Catacamas, Olancho 16201, Honduras;
- Faculty of Pharmacy and Food, University of Havana, La Lisa 17100, Havana, Cuba
| | - Lucía López-Salas
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (L.L.-S.); (M.N.-A.); (J.L.-S.)
| | - Isabel Borrás-Linares
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento s/n, 18016 Granada, Spain;
- Correspondence: ; Tel.: +34-958637083
| | - Miguel Navarro-Alarcón
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (L.L.-S.); (M.N.-A.); (J.L.-S.)
| | - Antonio Segura-Carretero
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento s/n, 18016 Granada, Spain;
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (L.L.-S.); (M.N.-A.); (J.L.-S.)
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento s/n, 18016 Granada, Spain;
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12
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Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110128] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Tapia-Quirós P, Montenegro-Landívar MF, Reig M, Vecino X, Alvarino T, Cortina JL, Saurina J, Granados M. Olive Mill and Winery Wastes as Viable Sources of Bioactive Compounds: A Study on Polyphenols Recovery. Antioxidants (Basel) 2020; 9:E1074. [PMID: 33139671 PMCID: PMC7694004 DOI: 10.3390/antiox9111074] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/26/2020] [Accepted: 10/29/2020] [Indexed: 01/06/2023] Open
Abstract
In this study, the recovery of polyphenols from olive oil mill and winery waste was investigated. The performance of ultrasound assisted extraction (UAE), microwave assisted extraction (MAE), and pressurized liquid extraction (PLE) was assessed using ethanol-water mixtures, which are compatible with food, nutraceutical, and cosmetic applications. The extraction efficiency from olive pomace and lees samples was evaluated in terms of total polyphenol content (TPC), determined by high performance liquid chromatography (HPLC) and Folin-Ciocalteu assay. The effect of solvent composition, temperature, and time was analyzed by response surface methodology. Ethanol:water 50:50 (v/v) was found to be a suitable solvent mixture for both kinds of samples and all three extraction techniques. The performance of the extraction techniques was evaluated, under optimal experimental conditions, with a set of different representative samples of residues from olive oil and wine production. Overall, the best extraction efficiency for olive pomace residues was provided by MAE (ethanol:water 50:50 (v/v), 90 °C, 5 min), and for wine residues by PLE (ethanol:water 50:50 (v/v), 100 °C, 5 min, 1 cycle). However, the results provided by UAE (ethanol:water 50:50 (v/v), 30 min) were also suitable. Considering not only extraction performance, but also investment and operational costs, UAE is proposed for a future scaling up evaluation. Regarding olive pomace as a source for natural phenolic antioxidants, olive variety and climatic conditions should be taken into account, since both influence TPC in the extracts, while for winery residues, lees from red wines are more suitable than those from white wines.
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Affiliation(s)
- Paulina Tapia-Quirós
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
| | - Maria Fernanda Montenegro-Landívar
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
| | - Monica Reig
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
| | - Xanel Vecino
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
| | - Teresa Alvarino
- Galician Water Research Center Foundation (Cetaqua Galicia), University of Santiago de Compostela, E-15782 Santiago de Compostela, Spain;
| | - Jose Luis Cortina
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
- CETAQUA, Carretera d’Esplugues, 75, 08940 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain;
| | - Merce Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain;
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14
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Gullón P, Gullón B, Astray G, Carpena M, Fraga-Corral M, Prieto MA, Simal-Gandara J. Valorization of by-products from olive oil industry and added-value applications for innovative functional foods. Food Res Int 2020; 137:109683. [PMID: 33233259 DOI: 10.1016/j.foodres.2020.109683] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 08/10/2020] [Accepted: 09/06/2020] [Indexed: 12/31/2022]
Abstract
BACKGROUND In the last years, the consumption of olive oil has experienced a sharp rise due to its organoleptic and healthy properties and with this the wastes and by-products derived from the olive production and the olive oil industry have also increased causing important environmental and economic issues. However, the high content in bioactive compounds of these wastes and by-products makes that its recovery is both a great challenge and an excellent opportunity for the olive oil sector. AIM OF THE REVIEW This review encompasses the more outstanding aspects related to the advances achieved until date in the olive oil by-products valorisation and added-value applications for innovative functional foods. CONCLUSION Taking into account the information reported in this manuscript, the development of a multiproduct biorefinery in cascade using eco-friendly technologies interchangable seems a suitable stratety to obtaining high added value compounds from olive oil by-products with applications in the field of innovative functional foods. In addition, this would allow an integral valorization of these residues enhancing the profitability of the olive oil industry. On the other hand, the biocompounds fom olive oil by-products have been described by their interesting bioactivities with beneficial properties for the consumers' health; therefore, their incorporation into the formulation of functional foods opens new possibilities in the field of innovative foods. Future perspective: Despite the studies descibed in the literature, more research on the healthy properties of the recovered compounds and their interactions with food components is key to allow their reintegration in the food chain and therefore, the removal of the olive oil by-products.
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Affiliation(s)
- Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, Spain
| | - Gonzalo Astray
- Department of Physical Chemistry, Faculty Science, Faculty of Science, University of Vigo, Ourense Campus, Ourense, Spain
| | - María Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain
| | - María Fraga-Corral
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain.
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15
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Paulo F, Santos L. Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:920-945. [PMID: 32274929 DOI: 10.1080/10408398.2020.1748563] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Nowadays, olive oil consumption is correlated to many health benefits, essentially due to the presence of antioxidants, especially phenolic compounds, which fostered its intensive production worldwide. During olive oil extraction, through continuous or discontinuous processes, many olive oil by-products are generated. These by-products constitute an environmental problem regarding its management and disposal. They are phytotoxic and biotoxic due to their high content of phenolic compounds, presenting contrastingly relevant health benefits due to their potent radical scavenging activities. In the framework of the disposal and management of olive oil by-products, treatment, and valorization approaches are found. As currently, the majority of the valorization techniques applied have a null market value, alternative strategies for the obtainment of innovative products as fortified foods are being investigated. The recovery and valorization strategies of olive oil by-products may comprise extraction and further encapsulation of bioactive compounds, as an innovative valorization blueprint of phenolic compounds present in these by-products. The majority of phenolic compounds present in olive oil by-products possess limited application on the food industry since they are promptly amended by environmental factors like temperature, pH, and light. Consequently, they must be protected previously ending in the final formulation. Prior to foods fortification with phenolic-rich extracts obtained from olive oil by-products, they should be protected through microencapsulation approaches, allowing a sustained release of phenolic compounds in the fortified foods, without losing their physicochemical properties. The combined strategies of extraction and microencapsulation will contribute to promoting the sustainability of the olive oil sector and aid the food industry to obtain reinvented added-value products.
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Affiliation(s)
- Filipa Paulo
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Lúcia Santos
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
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16
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Barbera M. Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives. J AOAC Int 2020; 103:906-914. [DOI: 10.1093/jaocint/qsz025] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/04/2019] [Indexed: 01/18/2023]
Abstract
Abstract
The problem of waste and byproducts generated from agro-industrial activities worldwide is an increasing concern in terms of environmental sustainability. In this ambit, the quantity of food wastes—produced in all steps of the whole food chain—is enormous, and it may be forecasted that food waste could amount to more than 120 billion tonnes by 2020. The reuse of food waste and wastewater as source of polyphenolic compounds could be an interesting discussion in this ambit. In fact, polyphenols obtained in this way might be used for food and non-food purposes by means of new, improved, and safe extraction methods. In light of the opportunity represented by the treatment of agro-industrial waste, different systems concerning the winemaking and olive oil production industries have also been discussed as describing approaches applicable to other sectors. More research is needed before considering recovery of phenolic compounds from wastewater as an economically convenient choice for the food sector.
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Affiliation(s)
- Marcella Barbera
- University of Palermo, Department of Environmental and Agricultural Sciences, Palermo 90100, Italy
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17
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Obtaining an Extract Rich in Phenolic Compounds from Olive Pomace by Pressurized Liquid Extraction. Molecules 2019; 24:molecules24173108. [PMID: 31461900 PMCID: PMC6749438 DOI: 10.3390/molecules24173108] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 08/22/2019] [Accepted: 08/25/2019] [Indexed: 01/05/2023] Open
Abstract
The olive oil industry produces large volumes of wastes, which are also potential sources of bioactive compounds by developing healthy and/or functional foods. Extraction of phenolic compounds from the residues of the olive oil is mainly carried out with solvents. However, there is currently a growing public awareness about the use of organic solvents in food processing, which has pointed out the need for the application of clean technologies such as pressurized liquid extraction (PLE). Therefore, the aim of this research was to optimize the phenolic compound extraction from olive pomace by PLE, establishing the qualitative and quantitative phenolic profile by HPLC-ESI-TOF/MS. The extraction design to recover phenolics from olive pomace demonstrates a great compositional variability of PLE extracts obtained under different experimental conditions. Indeed, quantitative results have pointed out the selectivity of PLE extraction when this technique is applied to the treatment of olive pomace. PLE-optimized conditions showed higher total phenolic compound content than conventional extraction (1659 mg/kg d.w. and 281.7 mg/kg d.w., respectively). Among these phenolics, the quantity of secoiridoids and flavonoids in the optimized PLE extract was three and four times higher than in conventional extracts. Furthermore, optimal PLE conditions allowed to obtain an enriched hydroxytyrosol extract which was not detected in the conventional one.
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18
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Coman V, Teleky BE, Mitrea L, Martău GA, Szabo K, Călinoiu LF, Vodnar DC. Bioactive potential of fruit and vegetable wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 91:157-225. [PMID: 32035596 DOI: 10.1016/bs.afnr.2019.07.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Fruits and vegetables are essential for human nutrition, delivering a substantial proportion of vitamins, minerals, and fibers in our daily diet. Unfortunately, half the fruits and vegetables produced worldwide end up as wastes, generating environmental issues caused mainly by microbial degradation. Most wastes are generated by industrial processing, the so-called by-products. These by-products still contain many bioactive compounds post-processing, such as macronutrients (proteins and carbohydrates) and phytochemicals (polyphenols and carotenoids). Recently, the recovery of these bioactive compounds from industry by-products has received significant attention, mainly due to their possible health benefits for humans. This chapter focuses on the bioactive potential of fruit and vegetable by-products with possible applications in the food industry (functional foods) and in the health sector (nutraceuticals).
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Affiliation(s)
- Vasile Coman
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Laura Mitrea
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Katalin Szabo
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania.
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19
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Žugčić T, Abdelkebir R, Alcantara C, Collado MC, García-Pérez JV, Meléndez-Martínez AJ, Režek Jambrak A, Lorenzo JM, Barba FJ. From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.005] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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20
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Bonvino NP, Liang J, McCord ED, Zafiris E, Benetti N, Ray NB, Hung A, Boskou D, Karagiannis TC. OliveNet™: a comprehensive library of compounds from Olea europaea. DATABASE-THE JOURNAL OF BIOLOGICAL DATABASES AND CURATION 2018; 2018:4851153. [PMID: 29688352 PMCID: PMC5808783 DOI: 10.1093/database/bay016] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2017] [Accepted: 01/22/2018] [Indexed: 12/19/2022]
Abstract
Accumulated epidemiological, clinical and experimental evidence has indicated the beneficial health effects of the Mediterranean diet, which is typified by the consumption of virgin olive oil (VOO) as a main source of dietary fat. At the cellular level, compounds derived from various olive (Olea europaea), matrices, have demonstrated potent antioxidant and anti-inflammatory effects, which are thought to account, at least in part, for their biological effects. Research efforts are expanding into the characterization of compounds derived from Olea europaea, however, the considerable diversity and complexity of the vast array of chemical compounds have made their precise identification and quantification challenging. As such, only a relatively small subset of olive-derived compounds has been explored for their biological activity and potential health effects to date. Although there is adequate information describing the identification or isolation of olive-derived compounds, these are not easily searchable, especially when attempting to acquire chemical or biological properties. Therefore, we have created the OliveNet™ database containing a comprehensive catalogue of compounds identified from matrices of the olive, including the fruit, leaf and VOO, as well as in the wastewater and pomace accrued during oil production. From a total of 752 compounds, chemical analysis was sufficient for 676 individual compounds, which have been included in the database. The database is curated and comprehensively referenced containing information for the 676 compounds, which are divided into 13 main classes and 47 subclasses. Importantly, with respect to current research trends, the database includes 222 olive phenolics, which are divided into 13 subclasses. To our knowledge, OliveNet™ is currently the only curated open access database with a comprehensive collection of compounds associated with Olea europaea. Database URL: https://www.mccordresearch.com.au
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Affiliation(s)
- Natalie P Bonvino
- Epigenomic Medicine, Department of Diabetes, Central Clinical School, Monash University, Melbourne, VIC 3004, Australia.,Health Innovations Research Institute, School of Applied Sciences, RMIT University, VIC 3001, Australia
| | - Julia Liang
- Epigenomic Medicine, Department of Diabetes, Central Clinical School, Monash University, Melbourne, VIC 3004, Australia.,Health Innovations Research Institute, School of Applied Sciences, RMIT University, VIC 3001, Australia
| | | | - Elena Zafiris
- Epigenomic Medicine, Department of Diabetes, Central Clinical School, Monash University, Melbourne, VIC 3004, Australia
| | - Natalia Benetti
- Epigenomic Medicine, Department of Diabetes, Central Clinical School, Monash University, Melbourne, VIC 3004, Australia
| | | | - Andrew Hung
- Health Innovations Research Institute, School of Applied Sciences, RMIT University, VIC 3001, Australia
| | | | - Tom C Karagiannis
- Epigenomic Medicine, Department of Diabetes, Central Clinical School, Monash University, Melbourne, VIC 3004, Australia.,Department of Pathology, The University of Melbourne, Parkville, VIC 3052, Australia
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21
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Gonçalves ECBA, Lozano-Sanchez J, Gomes S, Ferreira MSL, Cameron LC, Segura-Carretero A. Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds. J Food Sci 2018; 83:2478-2488. [PMID: 30239001 DOI: 10.1111/1750-3841.14336] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Revised: 06/27/2018] [Accepted: 06/29/2018] [Indexed: 12/01/2022]
Abstract
Agro-industrial byproducts are considered good sources of macronutrients and phytochemicals. Fruit and vegetable residues (FVR), obtained after the production of an isotonic beverage, have previously been characterized containing 80% insoluble dietary fibers from total fibers (48.4%), 26% available carbohydrates, 9.5% proteins and 5% lipids. Nevertheless, fruit and vegetables provide phytochemicals which have been related to human health such as phenolic compounds. The loss of specific compounds over the production process is related to their partitioning between fruit and vegetables and byproducts. However, phenolic profile of FVR remains unknown. This work is focused on the evaluation of FVR as a natural source of these bioactive compounds. For this purpose, pressurized liquid extraction (PLE) has been proposed as extraction technique for recovering phenolic compounds from FVR. The experimental variables were temperature and percentage of solvent (ethanol and water). Phenolic compounds extracts were characterized by UPLC-ESI-Q-TOF-MS and a discussion about phenolic and macronutrient interactions was established. Globally, 88 compounds were tentatively identified: phenolic acids (28), flavonoids (32), and other polyphenols (28). The PLE conditions applied yielded different breaking matrix-analyte interactions leading to an increase in the number of compounds. The highest phenolic acids content was achieved with high temperature while lower temperatures were more efficient in extracting flavonoid. By establishing the phenolics profile in food byproducts such as FVR, it is possible to more effectively apply these byproducts as nutraceutical, food or pharmaceutical ingredients. PRACTICAL APPLICATION Flow diagram of bioactive compounds recovering from isotonic beverage byproduct is proposed using pressurized liquid extraction. The plant-bioactives mechanism relies on fruit and vegetable byproducts changes under different extraction conditions. The obtained extracts can most effectively be applied as nutraceuticals or as ingredients in food or pharmaceutical inputs.
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Affiliation(s)
- E C B A Gonçalves
- Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - J Lozano-Sanchez
- Authors Lozano-Sanchez and Carretero are with the Dept. of Analytical Chemistry, Facul. of Sciences, Univ. of Granada, Fuentenueva s/n, E- 18071 Granada, Spain
| | - S Gomes
- Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - M S L Ferreira
- Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.,Authors Ferreira and Cameron are with the Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal Univ. of State of Rio de Janeiro, UNIRIO, Brazil
| | - L C Cameron
- Authors Ferreira and Cameron are with the Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal Univ. of State of Rio de Janeiro, UNIRIO, Brazil
| | - A Segura-Carretero
- Authors Lozano-Sanchez and Carretero are with the Dept. of Analytical Chemistry, Facul. of Sciences, Univ. of Granada, Fuentenueva s/n, E- 18071 Granada, Spain
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22
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Figueroa JG, Borrás-Linares I, Lozano-Sánchez J, Quirantes-Piné R, Segura-Carretero A. Optimization of drying process and pressurized liquid extraction for recovery of bioactive compounds from avocado peel by-product. Electrophoresis 2018; 39:1908-1916. [PMID: 29659037 DOI: 10.1002/elps.201700379] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 04/03/2018] [Accepted: 04/03/2018] [Indexed: 12/28/2022]
Abstract
The aim of the present study was to optimize the extraction of phenolic compounds in avocado peel using pressurized liquid extraction (PLE) with GRAS solvents. Response surface methodology (RSM) based on Central Composite Design 22 model was used in order to optimize PLE conditions. Moreover, the effect of air drying temperature on the total polyphenol content (TPC) and individual phenolic compounds concentration were evaluated. The quantification of individual compounds was performed by HPLC-DAD-ESI-TOF-MS. The optimized extraction conditions were 200°C as extraction temperature and 1:1 v/v as ethanol/water ratio. Regarding to the effect of drying, the highest TPC was obtained with a drying temperature of 85°C. Forty seven phenolic compounds were quantified in the obtained extracts, showing that phenolic acids found to be the more stables compounds to drying process, while procyanidins were the more thermolabiles analytes. To our knowledge, this is the first available study in which phenolic compounds extraction was optimized using PLE and such amount of phenolic compounds was quantified in avocado peel. These results confirm that PLE represents a powerful tool to obtain avocado peel extracts with high concentration in bioactive compounds suitable for its use in the food, cosmetic or pharmaceutical sector.
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Affiliation(s)
- Jorge G Figueroa
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park, Granada, Spain
- Departamento de Química y Ciencias Exactas, Universidad Técnica Particular de Loja, Loja, Ecuador
| | - Isabel Borrás-Linares
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park, Granada, Spain
| | - Rosa Quirantes-Piné
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park, Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park, Granada, Spain
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23
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24
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Rekik O, Ben Mansour A, Bouaziz M. Evaluation of phenolic composition and antioxidant activity changes in olive flowers during development using HPLC/DAD and LC-MS/MS. Electrophoresis 2017; 39:1663-1672. [PMID: 29082534 DOI: 10.1002/elps.201700200] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 10/18/2017] [Accepted: 10/20/2017] [Indexed: 11/09/2022]
Abstract
Olive fruit and leaves have been extensively studied for their chemical compositions and biological activities. However, less attention has been given to its flowers. The present research was achieved on Tunisian olive flowers. It aimed at studying the effects of flower development on phenolic compounds and antioxidant activity. The extracts were analyzed using high performance liquid chromatography coupled to diode array detection (HPLC/DAD) and coupled to mass spectrometry (LC-MS/MS). The HPLC/DAD analysis indicated that oleuropein aglycon (from 1.158 to 3.746 g/kg), followed by hydroxytyrosol (from 0.168 to 1.581 g/kg) and oleoside (from 0.143 to 1.325 g/kg) were the predominant phenolics in olive flowers extracts during development stages. Twenty compounds have been identified, revealing the complex profile of olive flowers, composed, in order of abundance, by secoiridoids, phenolic alcohols, lignans, flavonoids and phenolic acids. Total phenolic contents increased from 2.455 to 8.541 g/kg Gallic acid equivalent per kg of fresh flowers during all steps of the flower development. A correlation between antioxidant activity and total phenolic contents was determined.
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Affiliation(s)
- Ons Rekik
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisie
| | - Amir Ben Mansour
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisie
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisie.,Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, Sfax, Tunisie
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Caporaso N, Formisano D, Genovese A. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 2017; 58:2829-2841. [PMID: 28662342 DOI: 10.1080/10408398.2017.1343797] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.
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Affiliation(s)
- Nicola Caporaso
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy.,b Division of Food Science , University of Nottingham , Sutton Bonington , UK
| | - Diego Formisano
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| | - Alessandro Genovese
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
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Coppa CFSC, Rosim RE, Oliveira CAFD, Rodrigues CEDC, Gonçalves CB. Extração de oleuropeína a partir de folhas de oliveira utilizando solvente hidroalcoólico. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.16916] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo Folhas de oliveira contêm oleuropeína, um composto fenólico conhecido por seu potencial antioxidante, antimicrobiano, anti-inflamatório, entre outros. Este trabalho teve como objetivo estudar a extração da oleuropeína, utilizando solvente hidroalcoólico. Folhas de oliveira (FO) foram maceradas a 25 °C com um solvente (S), formado por uma mistura de etanol e água (70:30 v/v), nas proporções FO:S iguais a 1:8, 1:6 e 1:3, em massa, com ou sem a presença de ácido acético. Observou-se que o maior teor de oleuropeína no extrato liofilizado (18 g/100 g, aproximadamente) foi obtido no procedimento utilizando a razão FO:S = 1:3, com ácido acético. Por fim, foi realizado um teste para verificar o efeito do extrato liofilizado sobre o tempo de indução em amostras de azeite de oliva extravirgem e refinado, verificando-se um aumento de três e duas horas, respectivamente. Concluiu-se que é possível obter extratos de folhas de oliveira utilizando solventes renováveis e que a oleuropeína pode atuar como um antioxidante natural no azeite, melhorando sua estabilidade oxidativa.
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Longo E, Morozova K, Scampicchio M. Effect of light irradiation on the antioxidant stability of oleuropein. Food Chem 2017; 237:91-97. [PMID: 28764085 DOI: 10.1016/j.foodchem.2017.05.099] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 05/11/2017] [Accepted: 05/17/2017] [Indexed: 11/18/2022]
Abstract
The stability of oleuropein, a natural antioxidant from Olea europaea, has been often studied in connection with thermal or enzymatic treatments, but very little is known about the effects of UV light. This work aimed at studying the UV-C effects on oleuropein standard solutions once dissolved in ethanol or water. During irradiation, aliquots were taken and analyzed by a flow injection system equipped with a multi-channel coulometric detector and a high-resolution mass spectrometer. The effects of irradiation were also studied by UV spectroscopy. The results show that oleuropein is relatively stable in water or ethanol, but that under UV-C light undergoes a series of fast decomposition reactions leading to hydroxytyrosol and elenolic acid. Overall, this study provides evidences that the degradation of oleuropein by UV-C light follows a mechanism dependent on the solvent used. Moreover, the solvent affects the resulting redox properties of the solution.
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Affiliation(s)
- Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
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Lozano-Sánchez J, Bendini A, Di Lecce G, Valli E, Gallina Toschi T, Segura-Carretero A. Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600096] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Jesús Lozano-Sánchez
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Research and Development of Functional Olive Oil Department; Aceites Maeva S. L.; Escúzar Granada Spain
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Giuseppe Di Lecce
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Antonio Segura-Carretero
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Department of Analytical Chemistry; University of Granada; Granada Spain
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Xu DP, Zheng J, Zhou Y, Li Y, Li S, Li HB. Extraction of Natural Antioxidants from the Thelephora ganbajun Mushroom by an Ultrasound-Assisted Extraction Technique and Evaluation of Antiproliferative Activity of the Extract against Human Cancer Cells. Int J Mol Sci 2016; 17:ijms17101664. [PMID: 27706082 PMCID: PMC5085697 DOI: 10.3390/ijms17101664] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 09/22/2016] [Accepted: 09/27/2016] [Indexed: 12/12/2022] Open
Abstract
The Thelephora ganbajun mushroom has been found to be a potential rich source of natural antioxidants. In this study, an ultrasound-assisted extraction (UAE) technique together with GRAS (generally recognized as safe) solvents (ethanol and water) was used to maximize the extraction of antioxidants from Thelephora ganbajun. Five extraction parameters (ethanol concentration, solvent to solid ratio, extraction time, temperature and ultrasound power) were investigated by single-factor experiments, and then a central composite rotatable design was employed to study interaction of three key extraction parameters. The optimum conditions were as follows: 57.38% ethanol, 70.15 mL/g solvent to solid ratio, 10.58 min extraction time, 40 °C extraction temperature and 500 W ultrasound power. Under the optimum conditions, the antioxidant activity obtained was 346.98 ± 12.19 µmol Trolox/g DW, in accordance with the predicted value of 344.67 µmol Trolox/g DW. Comparison of UAE with conventional maceration and Soxhlet extraction, the UAE method showed stronger extract efficiency in a shorter extraction time. These results showed that UAE was an effective technique to extract antioxidants from Thelephora ganbajun. Furthermore, the extracts obtained under the optimized conditions exhibited antiproliferative activities toward human lung (A549), breast (MCF-7), liver (HepG2) and colon (HT-29) cancer cells, especially for liver and lung cancer cells. In addition, rutin, 2-hydrocinnamic acid and epicatechin were identified in the extract, which might contribute to antioxidant and antiproliferative activities.
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Affiliation(s)
- Dong-Ping Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Jie Zheng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Yue Zhou
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Ya Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Sha Li
- School of Chinese Medicine, The University of Hong Kong, Hong Kong 999077, China.
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
- South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-sen University, Guangzhou 510006, China.
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Araújo M, Pimentel FB, Alves RC, Oliveira MBP. Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.06.010] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.003] [Citation(s) in RCA: 203] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Plants, seaweeds, microalgae and food by-products as natural sources of functional ingredients obtained using pressurized liquid extraction and supercritical fluid extraction. Trends Analyt Chem 2015. [DOI: 10.1016/j.trac.2015.01.018] [Citation(s) in RCA: 187] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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