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Tyśkiewicz K, Tyśkiewicz R, Konkol M, Gruba M, Kowalski R. Optimization of Antifungal Properties of Hop Cone Carbon Dioxide Extracts Based on Response Surface Methodology. Molecules 2024; 29:2554. [PMID: 38893430 PMCID: PMC11173884 DOI: 10.3390/molecules29112554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 06/21/2024] Open
Abstract
Response surface methodology (RSM) was employed to optimize the process parameters of the supercritical carbon dioxide extraction of hop cones in terms of their antifungal properties against Fusarium culmorum and Aspergillus niger. The effects of temperature (40-50 °C), pressure (200-300 bar), and CO2 consumption (25-75 kgCO2/kg) on the extraction yield, content of α- and β-acids, as well as pathogens' growth inhibition were investigated. Both pressure and CO2 consumption had a significant effect on antifungal properties. It was observed that the best results for antifungal properties were obtained when hop cones were extracted with pure carbon dioxide at the temperature of 50 °C, under the pressure of 300 bar with CO2 consumption at the level of 75 kgCO2/kg of feed for extraction. The highest antifungal properties of hop cone supercritical carbon dioxide extracts were analyzed as 100% for Fusarium culmorum and 68% for Aspergillus niger, calculated as the growth inhibition of tested pathogens. The aim of the study was to determine the optimum values of extraction parameters to achieve the maximum response and enable us to investigate the interaction of these parameters on the antifungal properties of hop cone extracts.
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Affiliation(s)
- Katarzyna Tyśkiewicz
- Supercritical Extraction Research Group, Łukasiewicz Research Network—New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13A, 24-110 Puławy, Poland; (M.K.) (M.G.); (R.K.)
| | - Renata Tyśkiewicz
- Analytical Laboratory, Łukasiewicz Research Network—New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13A, 24-110 Puławy, Poland;
| | - Marcin Konkol
- Supercritical Extraction Research Group, Łukasiewicz Research Network—New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13A, 24-110 Puławy, Poland; (M.K.) (M.G.); (R.K.)
| | - Marcin Gruba
- Supercritical Extraction Research Group, Łukasiewicz Research Network—New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13A, 24-110 Puławy, Poland; (M.K.) (M.G.); (R.K.)
| | - Rafał Kowalski
- Supercritical Extraction Research Group, Łukasiewicz Research Network—New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13A, 24-110 Puławy, Poland; (M.K.) (M.G.); (R.K.)
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2
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Ferreira-Anta T, Torres MD, Vilarino JM, Dominguez H, Flórez-Fernández N. Green Extraction of Antioxidant Fractions from Humulus lupulus Varieties and Microparticle Production via Spray-Drying. Foods 2023; 12:3881. [PMID: 37893773 PMCID: PMC10667999 DOI: 10.3390/foods12203881] [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: 10/02/2023] [Revised: 10/17/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
The formulation of polymeric microparticles to encapsulate bioactive compounds from two hop varieties (Nugget and Perle) using sequential green extraction processes was performed. The technologies used were ultrasound-assisted extraction (UAE) and pressurized hot water (PHW) extraction. Liquid phases were analyzed for total phenolic content (~2%), antioxidant activity (IC50, DPPH: 3.68 (Nugget); 4.46 (Perle) g/L, TEAC (~4-5%), FRAP (~2-3%), and reducing power (~4%)), protein content (~1%), oligosaccharide content (~45%), and for structural features. The fractions obtained from UAE were selected to continue with the drying process, achieving the maximum yield at 120 °C (Perle) and 130 °C (Nugget) (~77%). Based on these results, the formulation of polymeric microparticles using mannitol as the carrier was performed with these fractions. The production yield (~65%), particle size distribution (Perle: 250-750 µm and Nugget: ~100 µm), and rheological features (30-70 mPa s at 0.1 s-1) were the parameters evaluated. The UAE extracts from hop samples processed using a sustainable aqueous treatment allowed the formulation of microparticles with a suitable yield, and morphological and viscosity properties adequate for potential food and non-food applications.
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Affiliation(s)
- Tania Ferreira-Anta
- CINBIO, Universidade de Vigo, Departamento de Ingeniería Química, Facultad de Ciencias, 32004 Ourense, Spain; (T.F.-A.); (M.D.T.); (N.F.-F.)
| | - María Dolores Torres
- CINBIO, Universidade de Vigo, Departamento de Ingeniería Química, Facultad de Ciencias, 32004 Ourense, Spain; (T.F.-A.); (M.D.T.); (N.F.-F.)
| | | | - Herminia Dominguez
- CINBIO, Universidade de Vigo, Departamento de Ingeniería Química, Facultad de Ciencias, 32004 Ourense, Spain; (T.F.-A.); (M.D.T.); (N.F.-F.)
| | - Noelia Flórez-Fernández
- CINBIO, Universidade de Vigo, Departamento de Ingeniería Química, Facultad de Ciencias, 32004 Ourense, Spain; (T.F.-A.); (M.D.T.); (N.F.-F.)
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Fischer B, Gevinski EV, da Silva DM, Júnior PAL, Bandiera VJ, Lohmann AM, Rigo D, Duarte PF, Franceschi E, Zandoná GP, Rombaldi CV, Cansian RL, Paroul N, Junges A. Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity. Food Res Int 2023; 167:112712. [PMID: 37087215 DOI: 10.1016/j.foodres.2023.112712] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Hop essential oil and hop extract using carbon dioxide (CO2) are products with high added value because they have bioactive and sensory properties. In this context, the objective of this study was to obtain and characterize essential oil and extracts from pelleted hops of El Dorado, Polaris, Hallertau Blanc and Callista varieties using hydrodistillation and subcritical CO2 extraction methods. Extraction yield ranged from 0.38 % to 1.97 % (m/m) for essential oils and from 8.76 % to 15.35 % (m/m) for extracts using subcritical CO2. The chemical compositions of the essential oils were mainly monoterpene (18.14 % to 29.91 %) and sesquiterpene (46.01 % to 59.03 %) hydrocarbons and for the extracts were sesquiterpene hydrocarbons (33.05 % to 71.90 %) and oxygenated sesquiterpenes (14.80 % to 34.89 %). The extracts showed better antioxidant activity than essential oils due to the presence of phenolic compounds and flavonoids. Hop extracts showed some antimicrobial activity, but essential oils did not demonstrate antimicrobial potential. Hop extracts obtained with subCO2 have the potential to be used in the brewing industry as a flavoring and as natural antioxidants.
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Affiliation(s)
- Bruno Fischer
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Eduardo Vinicios Gevinski
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Diego Maroso da Silva
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Paulo Amaurí Lando Júnior
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Valmor José Bandiera
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Andreia Menin Lohmann
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Diane Rigo
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Patrícia Fonseca Duarte
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Elton Franceschi
- Center for Research on Colloidal Systems (NUESC), Institute of Research and Technology (ITP), Tiradentes University (UNIT), Aracaju, SE 49032-490, Brazil
| | - Giovana Paula Zandoná
- Agroindustrial Science and Technology Department, Federal University of Pelotas, Capão do Leão Campus, s/n, RS 96010-900, Pelotas, RS, Brazil
| | - Cesar Valmor Rombaldi
- Agroindustrial Science and Technology Department, Federal University of Pelotas, Capão do Leão Campus, s/n, RS 96010-900, Pelotas, RS, Brazil
| | - Rogério Luis Cansian
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Natalia Paroul
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
| | - Alexander Junges
- Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil.
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4
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Sharifi-Rad J, Quispe C, Turgumbayeva A, Mertdinç Z, Tütüncü S, Aydar EF, Özçelik B, Anna SW, Mariola S, Koziróg A, Otlewska A, Antolak H, Sen S, Acharya K, Lapava N, Emamzadeh-Yazdi S, Martorell M, Kumar M, Varoni EM, Iriti M, Calina D. Santalum Genus: phytochemical constituents, biological activities and health promoting-effects. Z NATURFORSCH C 2023; 78:9-25. [PMID: 36069757 DOI: 10.1515/znc-2022-0076] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Accepted: 07/15/2022] [Indexed: 01/11/2023]
Abstract
Santalum genus belongs to the family of Santalaceae, widespread in India, Australia, Hawaii, Sri Lanka, and Indonesia, and valued as traditional medicine, rituals and modern bioactivities. Sandalwood is reported to possess a plethora of bioactive compounds such as essential oil and its components (α-santalol and β-santalol), phenolic compounds and fatty acids. These bioactives play important role in contributing towards biological activities and health-promoting effects in humans. Pre-clinical and clinical studies have shown the role of sandalwood extract as antioxidant, anti-inflammatory, antibacterial, antifungal, antiviral, neuroleptic, antihyperglycemic, antihyperlipidemic, and anticancer activities. Safety studies on sandalwood essential oil (EO) and its extracts have proven them as a safe ingredient to be utilized in health promotion. Phytoconstituents, bioactivities and traditional uses established sandalwood as one of the innovative materials for application in the pharma, food, and biomedical industry.
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Affiliation(s)
| | - Cristina Quispe
- Facultad de Ciencias de la Salud, Universidad Arturo Prat, Avda. Arturo Prat 2120, 1110939, Iquique, Chile
| | - Aknur Turgumbayeva
- Higher School of Medicine, Al-Farabi Kazakh National University, Almaty, Kazakhstan.,School of Pharmacy, JSC "S. D. Asfendiyarov Kazakh National Medical University", Almaty, Kazakhstan
| | - Zehra Mertdinç
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Sena Tütüncü
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Elif Feyza Aydar
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Beraat Özçelik
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.,BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co., Maslak, Istanbul 34469, Turkey
| | - Stępień-Warda Anna
- Department of Forage Crop Production, Institute of Soil Science and Plant Cultivation - State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland
| | - Staniak Mariola
- Department of Forage Crop Production, Institute of Soil Science and Plant Cultivation - State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland
| | - Anna Koziróg
- Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Institute of Fermentation Technology and Microbiology, Wolczanska 171/173, 90 - 924 Lodz, Poland
| | - Anna Otlewska
- Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Institute of Fermentation Technology and Microbiology, Wolczanska 171/173, 90 - 924 Lodz, Poland
| | - Hubert Antolak
- Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Institute of Fermentation Technology and Microbiology, Wolczanska 171/173, 90 - 924 Lodz, Poland
| | - Surjit Sen
- Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, 700019, Kolkata, India.,Department of Botany, Fakir Chand College, Diamond Harbour, West Bengal, 743331, India
| | - Krishnendu Acharya
- Department of Botany, Fakir Chand College, Diamond Harbour, West Bengal, 743331, India
| | - Natallia Lapava
- Medicine Standartization Department of Vitebsk State Medical University, Vitebsk, Republic of Belarus
| | - Simin Emamzadeh-Yazdi
- Department of Plant and Soil Sciences, University of Pretoria, Gauteng 0002, Pretoria, South Africa
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, Centre for Healthy Living, University of Concepción, 4070386 Concepción, Chile.,Universidad de Concepción, Unidad de Desarrollo Tecnológico, UDT, 4070386 Concepción, Chile
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, 400019 Mumbai, India
| | - Elena Maria Varoni
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20133 Milano, Italy.,National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Firenze, Italy
| | - Marcello Iriti
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Firenze, Italy.,Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Daniela Calina
- Department of Clinical Pharmacy, University of Medicine and Pharmacy of Craiova, 200349 Craiova, Romania
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5
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Sanz V, Torres MD, Lopez Vilarino JM, Dominguez H. Green extraction of phenolic compounds from Perle Hallertau and Nuggets hop pellets. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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6
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Alvi T, Asif Z, Iqbal Khan MK. Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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7
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Lamberti L, Grillo G, Gallina L, Carnaroglio D, Chemat F, Cravotto G. Microwave-Assisted Hydrodistillation of Hop ( Humulus lupulus L.) Terpenes: A Pilot-Scale Study. Foods 2021; 10:foods10112726. [PMID: 34829008 PMCID: PMC8625699 DOI: 10.3390/foods10112726] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/29/2021] [Accepted: 11/03/2021] [Indexed: 12/05/2022] Open
Abstract
Interest in essential oils has consistently increased in recent years. Essential oils have a large variety of applications in multiple fields, including in the food, cosmetics and pharmaceutical industries. The volatile fraction (VF) in hops (Humulus lupulus L.) fits within this domain as it is primarily used in the brewery industry for the aromatization of beer, and is responsible for the floral and fruity tones. This work aims to design an optimized extraction protocol of the VF from hops, using microwaves. Microwave-assisted hydrodistillation (MAHD) has been developed to reduce energy and time consumption in lab-scale reactors up to industrial-scale systems. Hops are principally available in three forms, according to a brewery’s applications: (i) fresh (FH); (ii) dried (DH) and (iii) pelletized (PH). In this work, all three forms have therefore been studied and the recovered volatiles characterized by means of GC-MS. The optimized lab-scale MAHD protocol gave the best extraction yield of 20.5 mLVF/kgdry matrix for FH. This value underwent a slight contraction when working at the highest matrix amount (3 kg), with 17.3 mLVF/kgdry matrix being achieved. Further tests were then performed in a pilot reactor that is able to process 30 kg of material. In this case, high yield increases were observed for PH and DH; quadruple and double the lab-scale yields, respectively. In addition, this industrial-scale system also provided marked energy savings, practically halving the absorbed kJ/mLVF.
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Affiliation(s)
- Lorenzo Lamberti
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (L.L.); (G.G.); (L.G.)
- Baladin S.S. Agricola, Via Carrù 23, 12060 Piozzo, Italy
| | - Giorgio Grillo
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (L.L.); (G.G.); (L.G.)
| | - Lorenzo Gallina
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (L.L.); (G.G.); (L.G.)
| | | | - Farid Chemat
- GREEN Extraction Team, INRAE, UMR 408, Avignon University, 84000 Avignon, France;
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (L.L.); (G.G.); (L.G.)
- Correspondence: ; Tel.: +39-011-6707183; Fax: +39-011-6707162
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8
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Rodrigues Arruda T, Fontes Pinheiro P, Ibrahim Silva P, Campos Bernardes P. Exclusive Raw Material for Beer Production? Addressing Greener Extraction Techniques, the Relevance, and Prospects of Hops (Humulus lupulus L.) for the Food Industry. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02716-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Surendran S, Qassadi F, Surendran G, Lilley D, Heinrich M. Myrcene-What Are the Potential Health Benefits of This Flavouring and Aroma Agent? Front Nutr 2021; 8:699666. [PMID: 34350208 PMCID: PMC8326332 DOI: 10.3389/fnut.2021.699666] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Accepted: 06/09/2021] [Indexed: 11/13/2022] Open
Abstract
Myrcene (β-myrcene) is an abundant monoterpene which occurs as a major constituent in many plant species, including hops and cannabis. It is a popular flavouring and aroma agent (food additive) used in the manufacture of food and beverages. This review aims to report on the occurrence, biological and toxicological profile of β-myrcene. The main reported biological properties of β-myrcene-anxiolytic, antioxidant, anti-ageing, anti-inflammatory, analgesic properties-are discussed, with the mechanisms of activity. Here we also discuss recent data regarding the safety of β-myrcene. Overall, β-myrcene has shown promising health benefits in many animal studies. However, studies conducted in humans is lacking. In the future, there is potential for the formulation and production of non-alcoholic beers, functional foods and drinks, and cannabis extracts (low in THC) rich in β-myrcene.
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Affiliation(s)
- Shelini Surendran
- Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
| | - Fatimah Qassadi
- Pharmacognosy and Phytotherapy, University College London (UCL) School of Pharmacy, London, United Kingdom
- Graduate Institute of Integrated Medicine, College of Chinese Medicine, Chinese Medicine Research Center, China Medical University, Taichung, Taiwan
| | | | | | - Michael Heinrich
- Pharmacognosy and Phytotherapy, University College London (UCL) School of Pharmacy, London, United Kingdom
- Graduate Institute of Integrated Medicine, College of Chinese Medicine, Chinese Medicine Research Center, China Medical University, Taichung, Taiwan
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10
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Sub- and Supercritical Extraction of Slovenian Hops ( Humulus lupulus L.) Aurora Variety Using Different Solvents. PLANTS 2021; 10:plants10061137. [PMID: 34205132 PMCID: PMC8229442 DOI: 10.3390/plants10061137] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/27/2021] [Accepted: 05/31/2021] [Indexed: 02/07/2023]
Abstract
This work investigates the efficiency of supercritical fluid extraction of hops with a variety of solvents including carbon dioxide (CO2), propane, sulfur hexafluoride (SF6), and dimethyl ether (DME) at various densities (low-density and high-density). Operating parameters were 50 bar, 100 bar and 150 bar and 20 °C, 40 °C, 60 °C and 80 °C for all solvents, respectively. The influence of process parameters on the total yield of extraction and content of bitter acids in the extracts has been investigated. The mathematical model based on Fick's second law well described the experimental extraction results. Furthermore, HPLC analysis has been used to determine α- and β-acids in extracts. The yield of bitter compounds in hop extracts was largely influenced by the type of solvent, the temperature and pressure applied during extraction. The results show that CO2 and propane were roughly equivalent to DME in solvating power, while SF6 was a poor solvent at the same conditions. The highest yield as well as the highest concentration of bitter acids in extracts were obtained by using DME, where the optimal operating conditions were 40 °C and 100 bar for the extraction of α-acids (max. concentration 9.6%), 60 °C and 50 bar for the extraction of β-acids (4.5%) and 60 °C and 150 bar for the maximum extraction yield (25.6%).
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11
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Bioactive Compounds Obtained from Polish "Marynka" Hop Variety Using Efficient Two-Step Supercritical Fluid Extraction and Comparison of Their Antibacterial, Cytotoxic, and Anti-Proliferative Activities In Vitro. Molecules 2021; 26:molecules26082366. [PMID: 33921703 PMCID: PMC8073632 DOI: 10.3390/molecules26082366] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/15/2021] [Accepted: 04/17/2021] [Indexed: 12/14/2022] Open
Abstract
Given the health-beneficial properties of compounds from hop, there is still a growing trend towards developing successful extraction methods with the highest yield and also receiving the products with high added value. The aim of this study was to develop efficient extraction method for isolation of bioactive compounds from the Polish "Marynka" hop variety. The modified two-step supercritical fluid extraction allowed to obtain two hop samples, namely crude extract (E1), composed of α-acids, β-acids, and terpene derivatives, as well as pure xanthohumol with higher yield than that of other available methods. The post-extraction residues (R1) were re-extracted in order to obtain extract E2 enriched in xanthohumol. Then, both samples were subjected to investigation of their antibacterial (anti-acne, anti-caries), cytotoxic, and anti-proliferative activities in vitro. It was demonstrated that extract (E1) possessed more beneficial biological properties than xanthohumol. It exhibited not only better antibacterial activity against Gram-positive bacteria strains (MIC, MBC) but also possessed a higher synergistic effect with commercial antibiotics when compared to xanthohumol. Moreover, cell culture experiments revealed that crude extract neither inhibited viability nor divisions of normal skin fibroblasts as strongly as xanthohumol. In turn, calculated selectivity indexes showed that the crude extract had from slightly to significantly better selective anti-proliferative activity towards cancer cells in comparison with xanthohumol.
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12
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Rutnik K, Knez Hrnčič M, Jože Košir I. Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874413] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ksenija Rutnik
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
| | - Maša Knez Hrnčič
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia
| | - Iztok Jože Košir
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
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13
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Nie J, Zhang Y, Li R, Jiang Z, Wang Y, Tan J, Tang S. Screening of radical scavenging activity and chemical constituents of the essential oil from star anise by ultra‐fast GC electronic nose coupled with DPPH, OH, and ABTS assays. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ji‐Yu Nie
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Yi Zhang
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Rong Li
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Zi‐Tao Jiang
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
- School of Food Engineering Tianjin Tianshi College Tianjin China
| | - Ying Wang
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Jin Tan
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Shu‐Hua Tang
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
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Salehi B, Abu-Reidah IM, Sharopov F, Karazhan N, Sharifi-Rad J, Akram M, Daniyal M, Khan FS, Abbaass W, Zainab R, Carbone K, Fahmy NM, Al-Sayed E, El-Shazly M, Lucarini M, Durazzo A, Santini A, Martorell M, Pezzani R. Vicia plants-A comprehensive review on chemical composition and phytopharmacology. Phytother Res 2020; 35:790-809. [PMID: 32930444 DOI: 10.1002/ptr.6863] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 08/10/2020] [Accepted: 08/13/2020] [Indexed: 12/28/2022]
Abstract
The plants belonging to the genus Vicia are of great interest as a source of many bioactive compounds and micronutrients. A snapshot of their cultivation, habitat, main components, from which essential oils can be obtained, is given. The traditional medicinal uses of Vicia plants are also reported, as well as the wide spectrum of the main biological activities attributed to Vicia plants is discussed regarding potential health beneficial properties, in particular anti-Parkinson, anticholinesterase, antidepressant, anticonvulsant, antimicrobial, cytotoxic, antioxidant, antiinflammatory and antinociceptive, antidiabetic, antihemolytic, anticoagulant, estrogenic, diuretic, antihypoxic activities.
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Affiliation(s)
- Bahare Salehi
- Noncommunicable Diseases Research Center, Bam University of Medical Sciences, Bam, Iran, Bam, Iran.,Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam, Iran
| | - Ibrahim M Abu-Reidah
- Department of Environmental Science/Boreal Ecosystem Research Initiative, Memorial University of Newfoundland, Corner Brook, Newfoundland and Labrador, Canada
| | - Farukh Sharopov
- Department of Pharmaceutical Technology, Avicenna Tajik State Medical University, Dushanbe, Tajikistan
| | - Natallia Karazhan
- Department of Pharmacognosy, Pharmaceutical Faculty of the EE VSMU, Vitebsk, Republic of Belarus
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Muhammad Akram
- Department of Eastern Medicine, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Daniyal
- TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Drug Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Fahad Said Khan
- Department of Eastern Medicine, University of Poonch, Rawalakot, Pakistan
| | - Wafa Abbaass
- Department of Eastern Medicine, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rida Zainab
- Department of Eastern Medicine, Government College University Faisalabad, Faisalabad, Pakistan
| | - Katya Carbone
- CREA, Research Centre for Olive, Citrus and Tree Fruit, Rome, Italy
| | - Nouran M Fahmy
- Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Cairo, Egypt
| | - Eman Al-Sayed
- Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Cairo, Egypt
| | - Mohamed El-Shazly
- Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Cairo, Egypt.,Department of Pharmaceutical Biology, Faculty of Pharmacy and Biotechnology, German University in Cairo, Cairo, Egypt
| | | | | | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile.,Universidad de Concepción, Unidad de Desarrollo Tecnológico, UDT, Concepcion, Chile
| | - Raffaele Pezzani
- Department of Medicine (DIMED), OU Endocrinology, University of Padova, Padova, Italy.,AIROB, Associazione Italiana per la Ricerca Oncologica di Base, Padova, Italy
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Humulus lupulus L. as a Natural Source of Functional Biomolecules. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10155074] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Hops (Humulus lupulus L.) are used traditionally in the brewing industry to confer bitterness, aroma, and flavor to beer. However, in recent years, it has been reported that female inflorescences contain a huge variety of bioactive compounds. Due to the growing interest of the consumers by natural ingredients, intense research has been carried out in the last years to find new sources of functional molecules. This review collects the works about the bioactive potential of hops with applications in the food, pharmaceutical, or cosmetic industries. Moreover, an overview of the main extraction technologies to recover biomolecules from hops is shown. Bioactivities of hop extracts such as antibacterial, antifungal, cardioprotective, antioxidant, anti-inflammatory, anticarcinogenic, and antiviral are also summarized. It can be concluded that hops present a high potential of bioactive ingredients with high quality that can be used as preservative agents in fresh foods, extending their shelf life, and they can be incorporated in cosmetic formulation for skincare as well.
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Nie JY, Li R, Jiang ZT, Wang Y, Tan J, Tang SH, Zhang Y. Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra-fast GC electronic nose coupled with chemical methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3481-3487. [PMID: 32201937 DOI: 10.1002/jsfa.10388] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 03/08/2020] [Accepted: 03/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Traditional chemical methods were mainly used to evaluate the total antioxidant activity of essential oils. How to determine the bioactivity of each compound in mixtures is an interesting research topic. Nowadays, an ultra-fast gas chromatography electronic nose (E-nose) has been gradually used in the detection of volatile compounds, but the screening of the active components of essential oils has not been reported. E-nose coupled with chemical methodology was established using the essential oil from rosemary (EOR) as a specific application example. The proposed method can both identify the chemical constituents of EOR and quickly screen the antioxidant by comparing the change of chromatographic peak area of every component in EOR before and after reaction with free radicals. RESULTS Among all chemical constituents in EOR, verbenone, eucalyptol and o-cymene showed the strongest scavenging abilities in 1,1'-diphenyl-2-picrylhydrazine (DPPH·), 2,2'-azino-bis(3-ethyl-benzothiazoline-6-sulphonate) (ABTS·+ ) and hydroxyl (·OH) radicals, respectively, with scavenging rates of 67.9%, 39.5%, and 69.9%. The reliability and feasibility of using E-nose to identify chemical constituents of EOR were verified by gas chromatography-tandem mass spectrometry (GC-MS/MS). The GC-MS/MS results showed that the main components of EOR were α-pinene (422.2 μg g-1 ), p-cymene (208.4 μg g-1 ), camphor (203.5 μg g-1 ), verbenone (160.2 μg g-1 ), and eucalyptol (129.1 μg g-1 ). CONCLUSIONS The E-nose methods can be used as a complementary method to traditional spectrophotometric techniques. Furthermore, this study will be of great significance for the rapid screening of antioxidant active components in essential oils from natural products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ji-Yu Nie
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Rong Li
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Zi-Tao Jiang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
- School of Food Engineering, Tianjin Tianshi College, Tianjin, China
| | - Ying Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Jin Tan
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Shu-Hua Tang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Yi Zhang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
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Dupas C, Métoyer B, El Hatmi H, Adt I, Mahgoub SA, Dumas E. Plants: A natural solution to enhance raw milk cheese preservation? Food Res Int 2019; 130:108883. [PMID: 32156345 DOI: 10.1016/j.foodres.2019.108883] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/29/2019] [Accepted: 12/01/2019] [Indexed: 01/18/2023]
Abstract
Plants have been traditionnally used for centuries in cheese manufacturing, either for their aromatic properties or as technological auxiliaries (e.g. milk-clotting enzyme preparations, cheese wrappers). Some of these plants are known to have antimicrobial and/or antioxidant properties and could also act as natural preservatives for raw milk and derived dairy products. This review examined the traditional uses of plants in dairy processing, and then focuses on known antimicrobial and antioxidant properties of their extracts (e.g. maceration, decoction, essential oil). Known effects of theses plants on technological flora (starter cultures and microorganisms implicated in cheese ripening) were also summarized, and the potential for plant extracts used in combination with hurdle technologies was explored. Then, legal restriction and bioactivity variations from a culture media to a food matrix was reviewed: non-toxic bioactive molecules found in plants, extract preparation modes suitable with foodgrade processing restrictions, the role of the food matrix as a hindrance to the efficiency of bioactive compounds, and a review of food legislation. Finally, some commercial plant extracts for milk preservation were discussed.
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Affiliation(s)
- Coralie Dupas
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Benjamin Métoyer
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Halima El Hatmi
- Institut des Régions Arides (IRA), Km 22.5, route du Djorf, 4119 Medenine, Tunisia.
| | - Isabelle Adt
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Samir A Mahgoub
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, 44511, Egypt.
| | - Emilie Dumas
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
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Périno S, Chemat-Djenni Z, Petitcolas E, Giniès C, Chemat F. Downscaling of Industrial Turbo-Distillation to Laboratory Turbo-Clevenger for Extraction of Essential Oils. Application of Concepts of Green Analytical Chemistry. Molecules 2019; 24:molecules24152734. [PMID: 31357614 PMCID: PMC6695922 DOI: 10.3390/molecules24152734] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 07/18/2019] [Accepted: 07/26/2019] [Indexed: 12/16/2022] Open
Abstract
In the effort of innovation towards green analytical chemistry concepts and considering the six principles of green extraction, the industrial turbodistillation process was downscaled into a laboratory apparatus turbo-Clevenger (TC) for the extraction of essential oils. Turbodistillation is used as an industrial purpose for the extraction of essential oils from hard matrixes such as wood, barks, seeds. In this work, a TC and the conventional technique of hydrodistillation (HD, Clevenger apparatus) are used for the extraction of essential oils from three spices with hard structures (Illicium verum, Schinus terebinthifolius, and Cinnamomum cassia) and are compared. This study shows that the essential oils extracted by TC in 30 min were quantitatively (yield and kinetics profile) and qualitatively (aromatic profile) similar to those obtained using conventional hydrodistillation in 3 h. This process, which gave a reduced extraction time, was perfectly adapted to the extraction of hard matrixes.
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Affiliation(s)
- Sandrine Périno
- Green Extraction Team, UMR 408, Avignon University, INRA, F-84000 Avignon, France.
| | - Zoubida Chemat-Djenni
- Laboratoire d'Analyse Fonctionnelle des Procédés Chimiques (LAFPC), Département Génie des Procédés, Faculté de Technologie, Université Saad Dahlab Blida 1, 09000 Blida, Algeria
| | - Emmanuel Petitcolas
- Green Extraction Team, UMR 408, Avignon University, INRA, F-84000 Avignon, France
| | - Christian Giniès
- MicroNut, UMR 408, INRA, Avignon University, F-84000 Avignon, France
| | - Farid Chemat
- Green Extraction Team, UMR 408, Avignon University, INRA, F-84000 Avignon, France
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