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Mrkonjić Ž, Kaplan M, Milošević S, Božović D, Sknepnek A, Miletić D, Lazarević Mrkonjić I, Rakić D, Zeković Z, Pavlić B. Green Extraction Approach for Isolation of Bioactive Compounds in Wild Thyme ( Thymus serpyllum L.) Herbal Dust-Chemical Profile, Antioxidant and Antimicrobial Activity and Comparison with Conventional Techniques. Plants (Basel) 2024; 13:897. [PMID: 38592878 PMCID: PMC10975124 DOI: 10.3390/plants13060897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 03/04/2024] [Accepted: 03/16/2024] [Indexed: 04/11/2024]
Abstract
The aim of this study was to provide a chemical profile and determine the antioxidant and antimicrobial activity of the essential oil (EO) and lipid extracts of Thymus serpyllum L. herbal dust obtained via conventional (hydrodistillation (HD) and Soxhlet extraction (SOX)) and novel extraction techniques (supercritical fluid extraction (SFE)). In addition, a comparative analysis of the chemical profiles of the obtained EO and extracts was carried out, as well as the determination of antioxidant, antibacterial and antifungal activity of the lipid extracts. According to the aforementioned antioxidant and antimicrobial activities and the monoterpene yield and selectivity, SFE provided significant advantages compared to the traditional techniques. In addition, SFE extracts could be considered to have great potential in terms of their utilization in the pharmaceutical and cosmetic industries, as well as appropriate replacements for synthetic additives in the food industry.
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Affiliation(s)
- Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (S.M.); (D.B.); (I.L.M.); (D.R.); (Z.Z.)
| | - Muammer Kaplan
- TUBITAK Marmara Research Centre, Institute of Chemical Technology, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (S.M.); (D.B.); (I.L.M.); (D.R.); (Z.Z.)
| | - Danica Božović
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (S.M.); (D.B.); (I.L.M.); (D.R.); (Z.Z.)
| | - Aleksandra Sknepnek
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, 11000 Belgrade, Serbia; (A.S.); (D.M.)
| | - Dunja Miletić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, 11000 Belgrade, Serbia; (A.S.); (D.M.)
| | - Ivana Lazarević Mrkonjić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (S.M.); (D.B.); (I.L.M.); (D.R.); (Z.Z.)
| | - Dušan Rakić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (S.M.); (D.B.); (I.L.M.); (D.R.); (Z.Z.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (S.M.); (D.B.); (I.L.M.); (D.R.); (Z.Z.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (S.M.); (D.B.); (I.L.M.); (D.R.); (Z.Z.)
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Pavlić B, Mrkonjić Ž, Teslić N, Kljakić AC, Pojić M, Mandić A, Stupar A, Santos F, Duarte ARC, Mišan A. Natural Deep Eutectic Solvent (NADES) Extraction Improves Polyphenol Yield and Antioxidant Activity of Wild Thyme ( Thymus serpyllum L.) Extracts. Molecules 2022; 27:molecules27051508. [PMID: 35268607 PMCID: PMC8911718 DOI: 10.3390/molecules27051508] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 12/14/2022]
Abstract
Wild thyme (Thymus serpyllum L.) herbal dust has been recognized as a potential underutilized resource for the recovery of antioxidants. The aim of this paper was to optimize natural deep eutectic solvent (NADES) extraction of polyphenols to obtain improved antioxidant activity of extracts determined by selected in vitro assays (DPPH, FRAP, and ABTS). Twenty different NADES systems were investigated in the first step of the screening of the extraction solvent and l-proline (Pro)–glycerine (Gly) based solvents provided the best results. Preliminary experiments organized by 25−1 fractional factorial design narrowed down the number of extraction factors from five (temperature, extraction time, NADES type, water content and L/S ratio) to three and determined their experimental domain for the final step. A face-centered central composite design with temperature (40–55–70 °C), extraction time (60–120–180 min) and L/S ratio (10–20–30 g NADES/g sample) was applied for influence analysis and process optimization. Multi-response optimization suggested a temperature of 65 °C, time of extraction of 180 min and L/S ratio of 28 g NADES/g DW as optimal extraction parameters. Experimental validation confirmed good agreement between experimental and predicted results in the extract obtained at optimal conditions and the interactions in the most suitable NADES (N16; Pro–Gly–H2O; 1:2:1) were confirmed by the 1H-NMR.
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Affiliation(s)
- Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (A.C.K.)
- Correspondence: (B.P.); (A.M.)
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (Ž.M.); (A.C.K.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
| | | | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
| | - Filipa Santos
- LAQV, REQUIMTE, Departamento de Química, Nova School of Science and Technology, 2829-516 Caparica, Portugal; (F.S.); (A.R.C.D.)
| | - Ana Rita C. Duarte
- LAQV, REQUIMTE, Departamento de Química, Nova School of Science and Technology, 2829-516 Caparica, Portugal; (F.S.); (A.R.C.D.)
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (M.P.); (A.M.); (A.S.)
- Correspondence: (B.P.); (A.M.)
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Radivojac A, Bera O, Zeković Z, Teslić N, Mrkonjić Ž, Bursać Kovačević D, Putnik P, Pavlić B. Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques. Molecules 2021; 26:molecules26102879. [PMID: 34068025 PMCID: PMC8152490 DOI: 10.3390/molecules26102879] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/07/2021] [Accepted: 05/10/2021] [Indexed: 11/16/2022]
Abstract
Consumers are becoming more mindful of their well-being. Increasing awareness of the many beneficial properties of peppermint essential oil (EO) has significantly increased product sales in recent years. Hydrodistillation (HD), a proven conventional method, and a possible alternative in the form of microwave-assisted hydrodistillation (MWHD) have been used to isolate peppermint EO. Standard Soxhlet and alternatively supercritical fluid (SFE), microwave-assisted, and ultrasound-assisted extraction separated the lipid extracts. The distillations employed various power settings, and the EO yield varied from 0.15 to 0.80%. The estimated environmental impact in terms of electricity consumption and CO2 emissions suggested that MWHD is an energy efficient way to reduce CO2 emissions. Different extraction methods and solvent properties affected the lipid extract yield, which ranged from 2.55 to 5.36%. According to the corresponding values of statistical parameters, empiric mathematical models were successfully applied to model the kinetics of MWHD and SFE processes.
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Affiliation(s)
- Aleksandar Radivojac
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
- Emergent BioSolutions, 5901 East Lombard St, Baltimore, MD 21224, USA
| | - Oskar Bera
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
- Correspondence: (P.P.); (B.P.); Tel.: +381-63-874-34-20 (B.P.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
- Correspondence: (P.P.); (B.P.); Tel.: +381-63-874-34-20 (B.P.)
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Dimić I, Teslić N, Putnik P, Bursać Kovačević D, Zeković Z, Šojić B, Mrkonjić Ž, Čolović D, Montesano D, Pavlić B. Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants. Antioxidants (Basel) 2020; 9:E568. [PMID: 32630185 PMCID: PMC7402152 DOI: 10.3390/antiox9070568] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 01/01/2023] Open
Abstract
The aim of this study was to valorize the oil recovery from red and white grape seeds (Vitis vinifera L.) that remains as by-product after the winemaking process. Oils were extracted by modern techniques, ultrasound assisted (UAE), microwave assisted (MAE) and supercritical fluid extraction (SFE), and compared to the Soxhlet extraction (SE). Firstly, SFE was optimized at different operating conditions: pressure (250-350 bar), temperature (40-60 °C), CO2 flow rate (0.2, 0.3 and 0.4 kg h-1), and particle size (315-800 µm and >800 µm). The highest extraction yields were achieved by SFE at the optimal conditions: 350 bar, 60 °C, 0.4 kg h-1. Afterwards, SFE was compared to SE, UAE and MAE with respect to oil extraction yields, and analyzed for fatty acid composition and antioxidant capacity. Considering the general classification of fatty acids, it was found that samples had high content of polyunsaturated fatty acids, regardless of extraction technology. Tocopherol content was significantly influenced by all extraction methods, whereas UAE and MAE resulted in extracts richer with lipophilic antioxidants. In conclusion, modern extractions that are suited for industrial applications had better performance as compared to SE, as judging by the oil yield and quality.
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Affiliation(s)
- Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Dušica Čolović
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Domenico Montesano
- Section of Food Science and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
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