ecovery of phenolic compounds from agro-industrial by-products: evaluating antiradical activities and immunomodulatory properties

2021 ◽  
Author(s):  
Parisa Abbasi-Parizad ◽  
Patriza De Nisi ◽  
Barbara Scaglia ◽  
Alessio Scarafoni ◽  
Salvatore Pilu ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Immunomodulatory Properties ◽  
By Products

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals Extraction of Phenolic Compounds and Terpenes from Cannabis sativa L. By-Products: From Conventional to Intensified Processes

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 942
Author(s):  
Emilie Isidore ◽  
Hamza Karim ◽  
Irina Ioannou
Keyword(s):  
Phenolic Compounds ◽  
Cannabis Sativa ◽  
Biological Activities ◽  
Operating Conditions ◽  
Extraction Techniques ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Whole Plant ◽  
Conventional Solvent Extraction ◽  
By Products

Cannabis sativa L. is a controversial crop due to its high tetrahydrocannabinol content varieties; however, the hemp varieties get an increased interest. This paper describes (i) the main categories of phenolic compounds (flavonoids, stilbenoids and lignans) and terpenes (monoterpenes and sesquiterpenes) from C. sativa by-products and their biological activities and (ii) the main extraction techniques for their recovery. It includes not only common techniques such as conventional solvent extraction, and hydrodistillation, but also intensification and emerging techniques such as ultrasound-assisted extraction or supercritical CO2 extraction. The effect of the operating conditions on the yield and composition of these categories of phenolic compounds and terpenes was discussed. A thorough investigation of innovative extraction techniques is indeed crucial for the extraction of phenolic compounds and terpenes from cannabis toward a sustainable industrial valorization of the whole plant.

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

2021 ◽  
Vol 348 ◽  
pp. 129063
Author(s):  
Susana Ferreyra ◽  
Carolina Torres-Palazzolo ◽  
Rubén Bottini ◽  
Alejandra Camargo ◽  
Ariel Fontana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Bioaccessibility ◽  
By Products

scholarly journals Latest Insights on Novel Deep Eutectic Solvents (DES) for Sustainable Extraction of Phenolic Compounds from Natural Sources

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5037
Author(s):  
Julio Serna-Vázquez ◽  
Mohd Zamidi Ahmad ◽  
Grzegorz Boczkaj ◽  
Roberto Castro-Muñoz
Keyword(s):  
Phenolic Compounds ◽  
Molecular Mechanisms ◽  
Deep Eutectic Solvents ◽  
Natural Sources ◽  
Extraction Solvent ◽  
Potential Applications ◽  
Extraction Processes ◽  
Phenolic Extraction ◽  
Sustainable Extraction ◽  
By Products

Phenolic compounds have long been of great importance in the pharmaceutical, food, and cosmetic industries. Unfortunately, conventional extraction procedures have a high cost and are time consuming, and the solvents used can represent a safety risk for operators, consumers, and the environment. Deep eutectic solvents (DESs) are green alternatives for extraction processes, given their low or non-toxicity, biodegradability, and reusability. This review discusses the latest research (in the last two years) employing DESs for phenolic extraction, solvent components, extraction yields, extraction method characteristics, and reviewing the phenolic sources (natural products, by-products, wastes, etc.). This work also analyzes and discusses the most relevant DES-based studies for phenolic extraction from natural sources, their extraction strategies using DESs, their molecular mechanisms, and potential applications.

scholarly journals PECULIARITIES OF THE COMPOSITION OF WHEAT AND RYE BRAN AND THEIR ROLE IN THE PREVENTION OF CHRONIC DISEASES OF HUMAN REVIEW

2021 ◽  
pp. 41-58
Author(s):  
N. L. Lukyanchikova ◽  
V. A. Skryabin ◽  
K. A. Tabanyukhov
Keyword(s):  
Type Diabetes ◽  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Human Health ◽  
Epidemiological Studies ◽  
Special Role ◽  
Secondary Products ◽  
Cereal Bran ◽  
Immunomodulatory Properties ◽  
Positive Effect

The paper analyzes the literature on the therapeutic and prophylactic effects of components of secondary products of processing of rye and wheat – dietary fiber and phenolic compounds – on human health. A special role is played by soluble arabinoxylans and xylooligosaccharides associated with ferulic acid, which have prebiotic, antioxidant and immunomodulatory properties. Experimental and epidemiological studies have shown that the inclusion of cereal bran in the diet has a positive effect on human health and helps to reduce the risk of diseases associated with the Western type of diet – atherosclerosis, second type diabetes, and various types of oncology.

scholarly journals Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

2020 ◽  
Vol 4 ◽  
Author(s):  
Patricia Esquivel ◽  
María Viñas ◽  
Christof B. Steingass ◽  
Maike Gruschwitz ◽  
Eric Guevara ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Coffea Arabica ◽  
Peel Color ◽  
By Products ◽  
Coffea Arabica L

scholarly journals Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 677 ◽  
Author(s):  
Federica Pasini ◽  
Fabio Chinnici ◽  
Maria Caboni ◽  
Vito Verardo
Keyword(s):  
Phenolic Compounds ◽  
Grape Seed ◽  
Grape Pomace ◽  
Grape Seeds ◽  
Esi Ms ◽  
Oligomeric Proanthocyanidins ◽  
Main Class ◽  
Normal Phase Hplc ◽  
By Products

Grape seeds are a copious part of the grape pomace produced by wine and juice industry and they represent an interesting source of phenolic compounds. Proanthocyanidins (PAs) are the main class of grape seed phenols and are important dietary supplements for their well-known beneficial properties. In this study enriched extracts obtained from Chardonnay and Pignoletto grape seeds were characterized for their proanthocyanidins and other minor phenolic compounds content and composition. Seed PAs were fractionated using Sephadex LH-20, using different ethanol aqueous solutions as mobile phase and analysed by normal phase HPLC-FLD-ESI-MS. Monomers, oligomers up to dodecamers and polymers were recorded in all samples. For both cultivars, the extracts showed a high content in PAs. The determination of other phenolic compounds was carried out using a HPLC-QqQ-ESI-MS and Chardonnay samples reported a greater content compared to Pignoletto samples. Contrary to PAs fraction, extracts obtained with ethanol/water 50/50 (v/v) presented a significant higher phenolic content than the others.

scholarly journals Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 343 ◽  
Author(s):  
Valentina Melini ◽  
Francesca Melini ◽  
Rita Acquistucci
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Raw Materials ◽  
Disease Onset ◽  
Grain Legume ◽  
Gluten Free ◽  
Processing Technologies ◽  
Durum Wheat Semolina ◽  
Composite Flours ◽  
By Products

Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

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