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Matei PL, Deleanu I, Brezoiu AM, Chira NA, Busuioc C, Isopencu G, Cîlțea-Udrescu M, Alexandrescu E, Stoica-Guzun A. Ultrasound-Assisted Extraction of Blackberry Seed Oil: Optimization and Oil Characterization. Molecules 2023; 28:molecules28062486. [PMID: 36985462 PMCID: PMC10053259 DOI: 10.3390/molecules28062486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/05/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023] Open
Abstract
Ultrasound-assisted extraction (UAE) was applied to extract oil from blackberry (BB) seeds. The effect of UAE conditions on oil recovery and quality was investigated. Favorable experimental conditions (ultrasound intensity (UI), extraction temperature, and time) were investigated using response surface methodology (RSM). A Box–Behnken design was used to predict optimized conditions for BB seed oil extraction. These conditions were as follows: 13.77 W/cm2 UI, 45 °C extraction temperature, and 15 min extraction time. The experimental value obtained for extraction efficiency under optimal conditions was 87 ± 0.34%, in good agreement with the optimized predicted value. UAE does not affect the oil composition and confers higher antioxidant values in BB seed oil in comparison with Soxhlet extraction.
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Affiliation(s)
- Petronela L. Matei
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Iuliana Deleanu
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Ana M. Brezoiu
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Nicoleta A. Chira
- Department of Organic Chemistry “Costin Neniţescu”, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Cristina Busuioc
- Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Gabriela Isopencu
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Mihaela Cîlțea-Udrescu
- Department of Biotechnologies, Bioresources and Bioproducts for Bioeconomy, National Institute for Research and Development in Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei Street, 060021 Bucharest, Romania
| | - Elvira Alexandrescu
- Department of Heterogeneous Systems, National Institute for Research and Development in Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei Street, 060021 Bucharest, Romania
| | - Anicuta Stoica-Guzun
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
- Correspondence:
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Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E. Fruit Juice Industry Wastes as a Source of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6805-6832. [PMID: 35544590 PMCID: PMC9204825 DOI: 10.1021/acs.jafc.2c00756] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
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Affiliation(s)
- Kevser Kandemir
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Elif Piskin
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Jianbo Xiao
- Department
of Analytical Chemistry and Food Science, Faculty of Food Science
and Technology, University of Vigo-Ourense
Campus, E-32004 Ourense, Spain
- International
Research Center for Food Nutrition and Safety, Jiangsu University, 212013 Zhenjiang, China
| | - Merve Tomas
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
- Merve Tomas:
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- Esra
Capanoglu:
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Study of Antioxidant Activity of Garden Blackberries (Rubus fruticosus L.) Extracts Obtained with Different Extraction Solvents. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12084004] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Blackberries are rich in antioxidants due to their high polyphenol and vitamin content, making them an excellent source of health protection. It is well known that good quality juices and fruit extracts can be obtained only from high quality fruits. The aim of this research is to characterize the antioxidant properties of garden blackberries fruits grown in Turia (Romania). Extracts were made from blackberry fruits with four different solvents, and the antioxidant capacity was studied by applying DPPH and FRAP assay. The total phenolic content (with Folin–Ciocâlteu reagent), total anthocyanin content (with the pH differential method), and total flavonoid content (with aluminum chloride colorimetric method) were also measured. The quercetin and gallic acid content were also determined by HPLC-DAD. As the best results were obtained with 90% v/v acidified acetonitrile, the Hansen parameters analysis was performed for the acetonitrile-water solvent mixture as a solvent and cyanidin-3-O-glucoside as a solute.
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Diez-Sánchez E, Quiles A, Hernando I. Use of Berry Pomace to Design Functional Foods. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2010217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elena Diez-Sánchez
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Amparo Quiles
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
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Veličković I, Živković J, Stojković D, Sokovic MD, Marin PD, Grujić S. Evaluation of Antioxidant, Antimicrobial and Potential Food Preserving Properties of Rubus Discolor (Rosaceae) Fruit Extracts. Nat Prod Commun 2021. [DOI: 10.1177/1934578x211009692] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The presented study was aimed at exploring the bioactive properties (antioxidant, antimicrobial and food preserving) and chemical composition of R. discolor fruits collected from 2 geographically distinct wild-growing populations and extracted by using different solvents (methanol, ethanol, acetone and water). The total phenol (TPC), flavonoid (TFC) and anthocyanin (TAC) content varied from 52.7 to 186.8 mg GAE/g, 3.5 to 7.0 mg QE/g and 11.1 to 28.2 mg/g dry weight (dw), respectively. HPLC-DAD analysis identified cyanidin-3-glucoside (Cy-3-Glu) as the dominant anthocyanin that ranged in concentration from 18.4 to 32.2 mg/g dw. The acetone extract revealed the highest antioxidant activity through the ferric reducing antioxidant power (FRAP), total reducing power (TRC) and ß-carotene bleaching in vitro methods. The examined extracts showed antimicrobial activity, being more effective against Gram-positive (G+) than Gram-negative (G-) bacteria. Furthermore, Candida glabrata was the most susceptible among the pathogenic yeasts. The ethanol fruit extract was the most active against Listeria monocytogenes and thus chosen for incorporation in yoghurt and further analyses regarding its food preserving properties, which confirmed its efficacy towards this food-borne pathogen. Additionally, panelists gave high marks to the novel product regarding color, taste, texture flavor and overall acceptance. The obtained results indicated that R. discolor fruit extracts exhibits notable bioactivity and might therefore be considered as a good platform for the development of new preparations to be used in the food industry.
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Affiliation(s)
- Ivona Veličković
- Faculty of Biology, University of Belgrade, Institute of Botany and Botanical Garden, Belgrade, Serbia
| | - Jelena Živković
- Institute for Medicinal Plant Research “Dr Josif Pančić”, Belgrade, Serbia
| | - Dejan Stojković
- University of Belgrade, Institute for Biological Research “Siniša Stanković” - National Institute of Republic of Serbia, Belgrade, Serbia
| | - Marina D. Sokovic
- University of Belgrade, Institute for Biological Research “Siniša Stanković” - National Institute of Republic of Serbia, Belgrade, Serbia
| | - Petar D. Marin
- Faculty of Biology, University of Belgrade, Institute of Botany and Botanical Garden, Belgrade, Serbia
| | - Slavica Grujić
- Faculty of Biology, University of Belgrade, Institute of Botany and Botanical Garden, Belgrade, Serbia
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Metzner Ungureanu CR, Poiana MA, Cocan I, Lupitu AI, Alexa E, Moigradean D. Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts. Molecules 2020; 25:E5688. [PMID: 33287099 PMCID: PMC7730236 DOI: 10.3390/molecules25235688] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 11/29/2020] [Accepted: 12/01/2020] [Indexed: 01/04/2023] Open
Abstract
This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.
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Affiliation(s)
- Cristina-Ramona Metzner Ungureanu
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
| | - Mariana-Atena Poiana
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
| | - Ileana Cocan
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
| | - Andreea Ioana Lupitu
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, Elena Dragoi Street no. 2, 310330 Arad, Romania
| | - Ersilia Alexa
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
| | - Diana Moigradean
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
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Zafra-Rojas QY, González-Martínez BE, Cruz-Cansino NDS, López-Cabanillas M, Suárez-Jacobo Á, Cervantes-Elizarrarás A, Ramírez-Moreno E. Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:608-613. [PMID: 33006130 DOI: 10.1007/s11130-020-00855-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/15/2020] [Indexed: 05/27/2023]
Abstract
Agro-industries residues of fruit are a source of antioxidant compounds with a possible health impact. The aim of this study was to evaluate the total phenolic content (TPC), total monomeric anthocyanins (TMA), individual phenolic compounds (IPC), antioxidant capacity and in vitro intestinal bioaccessibility from blackberry residues (BR), and ultrasonicated blackberry residues (US-BR). The results showed that BR had higher TPC (4,016.43 mg GAE/100 g DM), TMA (364.53 mg Cy-3-Gl/100 g) antioxidant capacity by ABTS (5,422.38 mg AAE/100 g DM) and FRAP (12511.44 μmol Fe(II)/100 g DM) than US-BR. TPC and TMA obtained by US-BR were more bioaccessible (70 and 51%, respectively) compared to BR (37 and 34%, respectively). The use of ultrasound can aid the extraction of total phenolic compounds and improve their bioaccessibility. After acid hydrolysis, a high amount of individual phenolic compounds (IPC) in US-BR (chlorogenic acid, caffeic acid, apigenin, luteolin and kaempferol) was obtained compared with BR. Before in vitro digestion, total individual compounds (TIC) content was lower in the BR (29.49 mg/100 g DM) than US-BR (92.36 mg/100 g DM) and there was 5 and < 1%, respectively. Therefore, the food industry would use residues of blackberry fruits as a source of antioxidant compounds with possible health benefits.
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Affiliation(s)
- Quinatzin Yadira Zafra-Rojas
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Blanca Edelia González-Martínez
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Centro de Investigación en Nutrición y Salud Pública, Monterrey, Nuevo León, México
| | - Nelly Del Socorro Cruz-Cansino
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Manuel López-Cabanillas
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Centro de Investigación en Nutrición y Salud Pública, Monterrey, Nuevo León, México
| | - Ángela Suárez-Jacobo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Subsede Noreste, Parque PIIT, Vía de Innovación 404, 66629, Apodaca, Nuevo León, México
| | - Alicia Cervantes-Elizarrarás
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Esther Ramírez-Moreno
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México.
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