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dos Santos LC, Mendiola JA, Sánchez-Camargo ADP, Álvarez-Rivera G, Viganó J, Cifuentes A, Ibáñez E, Martínez J. Selective Extraction of Piceatannol from Passiflora edulis by-Products: Application of HSPs Strategy and Inhibition of Neurodegenerative Enzymes. Int J Mol Sci 2021; 22:ijms22126248. [PMID: 34200696 PMCID: PMC8230382 DOI: 10.3390/ijms22126248] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/31/2021] [Accepted: 06/03/2021] [Indexed: 12/31/2022] Open
Abstract
Passiflora edulis by-products (PFBP) are a rich source of polyphenols, of which piceatannol has gained special attention recently. However, there are few studies involving environmentally safe methods for obtaining extracts rich in piceatannol. This work aimed to concentrate piceatannol from defatted PFBP (d-PFBP) by means of pressurized liquid extraction (PLE) and conventional extraction, using the bio-based solvents selected with the Hansen solubility parameters approach. The relative energy distance (Ra) between solvent and solute was: Benzyl Alcohol (BnOH) < Ethyl Acetate (EtOAc) < Ethanol (EtOH) < EtOH:H2O. Nonetheless, EtOH presented the best selectivity for piceatannol. Multi-cycle PLE at 110 °C was able to concentrate piceatannol 2.4 times more than conventional extraction. PLE exhibited a dependence on kinetic parameters and temperature, which could be associated with hydrogen bonding forces and the dielectric constant of the solvents. The acetylcholinesterase (AChE) and lipoxygenase (LOX) IC50 were 29.420 μg/mL and 27.682 μg/mL, respectively. The results reinforce the demand for processes to concentrate natural extracts from food by-products.
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Affiliation(s)
- Luana Cristina dos Santos
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, Campinas 13083-862, Brazil; (L.C.d.S.); (J.M.)
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain; (J.A.M.); (G.Á.-R.); (A.C.)
| | - Jose Antonio Mendiola
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain; (J.A.M.); (G.Á.-R.); (A.C.)
| | - Andrea del Pilar Sánchez-Camargo
- Department of Chemistry and Food Engineering, Faculty of Engineering, University of Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia;
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain; (J.A.M.); (G.Á.-R.); (A.C.)
| | - Juliane Viganó
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, R. São Nicolau 210, Diadema 09913-030, Brazil;
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain; (J.A.M.); (G.Á.-R.); (A.C.)
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain; (J.A.M.); (G.Á.-R.); (A.C.)
- Correspondence: ; Tel.: +34-(91)-0017956
| | - Julian Martínez
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, Campinas 13083-862, Brazil; (L.C.d.S.); (J.M.)
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