Prebiotic activity score and bioactive compounds in longan (Dimocarpus longan Lour.): influence of pectinase in enzyme-assisted extraction

The phenolic composition of the skin of the Băbească neagră grapes grown in south-eastern Romania was studied by two extraction techniques, i. e., ultrasound-assisted extraction (UAE) and enzyme-assisted extraction (EAE). This study aimed to analyze the grape skin bioactive compounds and the antioxidant potential using ethanol of three different concentrations 50%, 70%, and 96% and acidified with acetic, citric acid, or hydrochloric acid. This research aimed to maximize the extraction of bioactive compounds from red grape skin by using commercially available oenological enzyme preparations, varying the enzyme dosage, pH, temperature and extraction time. The results indicated that the highest total anthocyanin content was obtained when using 70 % ethanol extract acidified with 0.1 N hydrochloric acid, characterized by 4.29±0.04 mg C3G/g DW for ultrasound extraction and 2.54±0.13 for enzyme-assisted extraction. The results of antioxidant potential of the extracts investigated showed that the 96% ethanol extract had the highest antioxidant activity (18.76±0.24 mM of Trolox/g DW), followed by the 50% ethanol extract and 70% ethanol extract (16.35±0.79 and 16.48±0.54 mM of Trolox/g DW, respectively). The results disclosed that the highest extraction yield for antioxidant activity quantification was obtained by cellulase (61.48±1.19 mMol Trolox / g DW) after only one hour of extraction.

Download Full-text

Considerations on the use of enzyme-assisted extraction in combination with pressurized liquids to recover bioactive compounds from algae

Food Chemistry ◽

10.1016/j.foodchem.2015.06.098 ◽

2016 ◽

Vol 192 ◽

pp. 67-74 ◽

Cited By ~ 53

Author(s):

Andrea del Pilar Sánchez-Camargo ◽

Lidia Montero ◽

Valérie Stiger-Pouvreau ◽

Anaëlle Tanniou ◽

Alejandro Cifuentes ◽

...

Keyword(s):

Bioactive Compounds ◽

Assisted Extraction ◽

Pressurized Liquids ◽

Enzyme Assisted Extraction

Download Full-text

An Insight into Kiwiberry Leaf Valorization: Phenolic Composition, Bioactivity and Health Benefits

Molecules ◽

10.3390/molecules26082314 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2314

Author(s):

Ana Margarida Silva ◽

Diana Pinto ◽

Iva Fernandes ◽

Victor de Freitas ◽

María de la Luz Cádiz-Gurrea ◽

...

Keyword(s):

Bioactive Compounds ◽

Plant Material ◽

Dry Weight ◽

Alcoholic Extract ◽

Phenolic Profile ◽

Hydroalcoholic Extract ◽

Caffeoylquinic Acids ◽

Solar Exposure ◽

Assisted Extraction ◽

Phenolic And Flavonoid

During kiwiberry production, different by-products are generated, including leaves that are removed to increase the fruit’s solar exposure. The aim of this work was to extract bioactive compounds from kiwiberry leaf by employing microwave-assisted extraction (MAE). Compatible food solvents (water and ethanol) were employed. The alcoholic extract contained the highest phenolic and flavonoid contents (629.48 mg of gallic acid equivalents (GAE) per gram of plant material on dry weight (dw) (GAE/g dw) and 136.81 mg of catechin equivalents per gram of plant material on dw (CAE/g dw), respectively). Oppositely, the hydroalcoholic extract achieved the highest antioxidant activity and scavenging activity against reactive oxygen and nitrogen species (IC50 = 29.10 μg/mL for O2•−, IC50 = 1.87 μg/mL for HOCl and IC50 = 1.18 μg/mL for •NO). The phenolic profile showed the presence of caffeoylquinic acids, proanthocyanidin, and quercetin in all samples. However, caffeoylquinic acids and quercetin were detected in higher amounts in the alcoholic extract, while proanthocyanidins were prevalent in the hydroalcoholic extract. No adverse effects were observed on Caco-2 viability, while the highest concentration (1000 µg/mL) of hydroalcoholic and alcoholic extracts conducted to a decrease of HT29-MTX viability. These results highlight the MAE potentialities to extract bioactive compounds from kiwiberry leaf.

Download Full-text

Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction

Applied Sciences ◽

10.3390/app11010430 ◽

2021 ◽

Vol 11 (1) ◽

pp. 430

Author(s):

Hassan Hadi Mehdi Al Rubaiy ◽

Ammar Altemimi ◽

Ali Khudair Jaber Al Rikabi ◽

Naoufal Lakhssassi ◽

Anubhav Pratap-Singh

Keyword(s):

Ethyl Acetate ◽

Aspergillus Flavus ◽

Bioactive Compounds ◽

Ethylenediaminetetraacetic Acid ◽

Ethyl Acetate Extract ◽

Antioxidant Properties ◽

Antioxidant Compounds ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.

Download Full-text

Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products

Foods ◽

10.3390/foods10050931 ◽

2021 ◽

Vol 10 (5) ◽

pp. 931

Author(s):

Cristina Reche ◽

Carmen Rosselló ◽

Mónica M. Umaña ◽

Valeria Eim ◽

Susana Simal

Keyword(s):

Power Density ◽

Bioactive Compounds ◽

Extraction Yield ◽

Total Phenolic ◽

Model Parameters ◽

Ultrasound Assisted Extraction ◽

Yield Curves ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

Ultrasound Power

Valorization of an artichoke by-product, rich in bioactive compounds, by ultrasound-assisted extraction, is proposed. The extraction yield curves of total phenolic content (TPC) and chlorogenic acid content (CAC) in 20% ethanol (v/v) with agitation (100 rpm) and ultrasound (200 and 335 W/L) were determined at 25, 40, and 60 °C. A mathematical model considering simultaneous diffusion and convection is proposed to simulate the extraction curves and to quantify both temperature and ultrasound power density effects in terms of the model parameters variation. The effective diffusion coefficient exhibited temperature dependence (72% increase for TPC from 25 °C to 60 °C), whereas the external mass transfer coefficient and the equilibrium extraction yield depended on both temperature (72% and 90% increases for TPC from 25 to 60 °C) and ultrasound power density (26 and 51% increases for TPC from 0 (agitation) to 335 W/L). The model allowed the accurate curves simulation, the average mean relative error being 5.3 ± 2.6%. Thus, the need of considering two resistances in series to satisfactorily simulate the extraction yield curves could be related to the diffusion of the bioactive compound from inside the vegetable cells toward the intercellular volume and from there, to the liquid phase.

Download Full-text