scholarly journals Evaluation of time, temperature and concentration of solvent, in the extraction of bioactive compounds from carrot (daucus carota)

2020 ◽  
Vol 9 (8) ◽  
pp. e922986130
Author(s):  
Gabrielli Nunes Clímaco ◽  
Luana Cristina Silva de Sousa ◽  
Rita de Cássia Bergamasco
Keyword(s):  
Phenolic Compounds ◽  
Experimental Design ◽  
Bioactive Compounds ◽  
Good Yield ◽  
Ethanol Concentration ◽  
Antioxidant Compounds ◽  
Food Grade ◽  
Yield Values ◽  
Pre Treatment

The objective of this work was to analyze the content of bioactive compounds extracted from the carrot, through an experimental design of 3 factors, 3 levels and two axial points, including extraction time (17-37-57min), temperature (30-50-70ºC) and ethanol concentration (50-65-80%). The result was expressed as a percentage. Based on the results, it can be said that time did not significantly influence the extraction of antioxidant compounds (p> 0.001), and that the temperature is directly proportional to the yield. Regarding phenolic compounds, only temperature was significant, and for flavonols, only time and proportion. The use of ethanol as a solvent showed good results when compared to the commonly used solvents, in addition to having the quality of being economically viable and food grade. Another important factor was the pre-treatment of the sample, which allowed good yield values ​​when compared to the literature.

scholarly journals Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition

Plants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 328 ◽  
Author(s):  
Ana V. González-de-Peredo ◽  
Mercedes Vázquez-Espinosa ◽  
Estrella Espada-Bellido ◽  
Marta Ferreiro-González ◽  
Antonio Amores-Arrocha ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fruit Size ◽  
Morphological Characteristics ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Chemical Traits ◽  
Positive Effect

Myrtus communis L. is an evergreen shrub that produces berries with a high content in antioxidant compounds. Since these compounds have demonstrated a positive effect on human health, the interest on berries and their usages has increased. However, environmental conditions may affect the productivity of these species and consequently the quality of wild myrtle. Ecotypes from diverse geographical origins may result in significant variations in terms of bioactive compounds content as well as in chemical traits. For this reason, in this work ecotypes from two different localizations have been studied to determine if their differences in morphological and anthocyanins traits can be attributed to their origin and the environmental characteristics of these locations. For this, chemometric analyses such as Hierarchical Cluster Analysis and Principal Component Analysis, were employed. The results showed differences between the ecotypes depending on their location. In particular, myrtle berries from maritime zones present greater fruit size and amount of bioactive compounds, which means an improvement in the quality of the final product based on this raw material. It can be concluded that both morphological and anthocyanins traits are related to the location of the ecotype and allow selecting the best ecotype for the required applications.

Bioactive Compounds from the Flower Part of Polygonum maritimum L. Collected from Algerian Coast

2020 ◽  
Vol 16 (4) ◽  
pp. 543-545 ◽  
Author(s):  
Imad Abdelhamid El Haci ◽  
Wissame Mazari ◽  
Fawzia Atik-Bekkara ◽  
Fatma Mouttas-Bendimerad ◽  
Fayçal Hassani
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Reversed Phase ◽  
Uv Spectra ◽  
Local Database ◽  
Rp Hplc ◽  
Algerian Coast ◽  
First Time

Background: Polygonum maritimum is one of the spontaneous halophyte plants of the Algerian coast. Many studies were carried out to evaluate the contents and the quality of phenolic compounds of this plant around the Mediterranean region. Objective: This paper intends to identify, for the first time, the phenolic compounds from the flower part of P. maritimum. Methods: RP-HPLC-PDA (Reversed Phase-High Performance Liquid Chromatography-Photo Diode Array) material was used for this purpose. Many standards were used and their retention times were stored in a local database. Identification was made on the basis of retention times of retained compounds and those found in the literature, and UV spectra of each peak. Results: This study intends to identify five phenolic acids (gallic, ferulic, sinapic, caffeic and syringic acids), one flavonol (rutin) and one flavanone (naringenin). Conclusion: P. maritimum is an important source of natural bioactive compounds that can be exploited for the benefit of many fields.

scholarly journals Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Rosana Chirinos ◽  
Daniela Zorrilla ◽  
Ana Aguilar-Galvez ◽  
Romina Pedreschi ◽  
David Campos
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Bioactive Compounds ◽  
Seed Oil ◽  
Extraction Yield ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.

scholarly journals Optimization of the extraction of antioxidant compounds from quinoa (Chenopodium quinoa Willd.)

2020 ◽  
Vol 38 (3) ◽  
pp. 436-441
Author(s):  
Julia Luisetti ◽  
Héctor Lucero ◽  
María Cristina Ciappini
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Ethanol Concentration ◽  
Chenopodium Quinoa ◽  
Antioxidant Compounds ◽  
Drying Temperature ◽  
Extraction Solvent ◽  
Solid Ratio ◽  
Influential Variable ◽  
Natural Foods

Argentina contains a great biodiversity of natural foods such as quinoa that can be included in the human diet because of their nutritional characteristics and content of bioactive compounds. Among other properties, these bioactive have an antioxidant capacity that protects biomolecules from oxidant damage. Bioactive compounds contribute beneficially to diverse antimicrobial, anti-inflammatory and anti-carcinogenic physiological activities. The objective of this study was to optimize the parameters for the extraction of antioxidant compounds from quinoa: drying temperature of the grain, liquid/solid ratio (L/S), and ethanol concentration in the extraction solvent, based on an experimental design of three variables at three levels. A face-centered central composite design was used. The proposed levels were 40°C, 60°C and 80°C; 20:1, 30:1 and 40:1, and 30%, 50%, and 70% v/v of ethanol. Antioxidant capacity was determined by the capture of the DPPH free radical. The values obtained were from 16.3 mg to 161.5 mg of equivalent trolox (ET) 100 g-1 of quinoa. The maximum antioxidant capacity was obtained for the L/S ratio of 28:1, and the drying temperature of the grain was 58°C and 39% v/v of ethanol in the extraction solvent. The ethanol concentration was the most influential variable in the antioxidant compound extraction.

scholarly journals Comparison Between Antioxidant Activities of Phenolic Extracts from Mexican Peanuts, Peanuts Skins, Nuts and Pistachios

2017 ◽  
Vol 58 (2) ◽  
Author(s):  
Patricia Rosales-Martínez ◽  
Sofía Arellano-Cárdenas ◽  
Lidia Dorantes-Álvarez ◽  
Felipe García-Ochoa ◽  
Ma Del Socorro López-Cortez
Keyword(s):  
Heart Disease ◽  
Phenolic Compounds ◽  
Chemical Analysis ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Total Phenolic Compounds ◽  
Phenolic Extracts

Recently, several works have been done in order to study antioxidant compounds like resveratrol present in oilseeds since they are able to protect from cells damage related to heart disease and cancer. In the present research a chemical analysis and the identification of bioactive compounds of peanuts, nuts and pistachios varieties were carried out. The <strong>walnut</strong> variety showed the highest content of total phenolic compounds (1404 ± 23 mg GAE/100 g) and antioxidant capacity (191 ± 4.2 μmol TE/g). Phenolic compounds resveratrol, catechin, epicatechin and quercetin were identified in all samples.

scholarly journals Optimization of the Production Process of Bishop’s Crown Pepper (Capsicum baccatum var.) Hydroalcoholic Extract

2020 ◽  
Vol 12 (12) ◽  
pp. 163
Author(s):  
Luís Paulo Firmino Romão da Silva ◽  
Mailson Gonçalves Gregório ◽  
Alexandre José M. Queiroz ◽  
Rossana Maria F. Figueirêdo ◽  
Alícia Nayana dos S. L. de Brito ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Production Process ◽  
Bioactive Compounds ◽  
Ethanol Concentration ◽  
Anthocyanin Content ◽  
Factorial Experiments ◽  
Hydroalcoholic Extract ◽  
Independent Variables ◽  
Dependent Variables

This study developed and evaluated the efficiency of methods to produce hydroalcoholic extract of Bishop&rsquo;s Crown pepper. Analyses were conducted to investigate the effects of independent variables (ethanol concentration of the extracting solution and resting time) over the dependent variables (percent yield, acidity, carotenoids, phenolic compounds, anthocyanin content and vitamin C). The interactions between the variables were studied through seven factorial experiments. Percent yield (Y%), carotenoids, phenolic compounds and vitamin C were the most satisfactory responses found in this research. The ethanol concentration of the extracting solution (ES) presented significant effect in the Y%, showing better results for extracts produced with a 55%-ethanol ES, while carotenoids, phenolic compounds and vitamin C displayed significant differences according to the ethanol concentration, being these substances found in higher concentrations in extracts produced with the use of an 85%-ethanol ES. Therefore, the higher the ES ethanol concentration, higher is the retention of the bioactive compounds.

scholarly journals Optimization of the pre-treatment of white sawdust (Triplochiton scleroxylon) by the organosolv process for the production of bioethanol

2021 ◽  
Vol 76 ◽  
pp. 23
Author(s):  
Thierry Tchamba Tchuidjang ◽  
Eric Noubissié ◽  
Ahmed Ali
Keyword(s):  
Phenolic Compounds ◽  
Treatment Process ◽  
Reducing Sugars ◽  
Ethanol Concentration ◽  
Recovery Process ◽  
Positive Influence ◽  
Essential Factor ◽  
Treatment Stage ◽  
Pre Treatment ◽  
Temperature Time

The exploitation of our forests generates waste, amongst which sawdust produces approximately cubic meter per year. The objective of this work is to contribute to the improvement of the recovery process of this waste through the optimization of the pre-treatment stage of sawdust from Ayous (Triplochiton scleroxylon) by the organosolv process in order to produce bioethanol. To achieve this objective, Ayous sawdust was sampled and then characterized, followed by the pre-treatment through organosolv process. During pre-treatment, a composite experimental design centred on three factors (temperature, time, ethanol concentration) was used to study their effects on extraction of pentoses, reducing sugars and phenolic compounds. Analysis shows that Ayous sawdust contains 45.33 ± 5.5% cellulose, 30.32 ± 1.95% lignin and 20.03 ± 3.5% hemicellulose. To release the maximum of pentoses, reducing sugars and the minimum of phenolic compounds, an organosolv pre-treatment of this substrate should be carried out at 209.08 °C for 47.60 min with an ethanol–water ratio of 24.02%. Temperature is the factor having the most positive influence on the pre-treatment process whereas, ethanol concentration is not an essential factor. Organosolv pre-treatment is an effective process for delignification of the lignocellulosic structure of Ayous sawdust.

scholarly journals A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1332
Author(s):  
Rodrigo A. M. Paiva ◽  
Yhan S. Mutz ◽  
Carlos A. Conte-Junior
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Scientific Literature ◽  
Phenolic Content ◽  
Health Claims ◽  
Antioxidant Compounds ◽  
Herbal Extracts ◽  
Relevant Field ◽  
Recent Trends ◽  
Positive Increment

Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.

Post Harvest Quality of Acid Lime Fruits 'Tahiti' Grafted on Genotype (TSKCx (LCR x TR) – 017), under Saline Stress

2019 ◽  
pp. 1-10
Author(s):  
Sabrina Vieira de Sousa ◽  
Franciscleudo Bezerra da Costa ◽  
Luderlândio De Andrade Silva ◽  
Marcos Eric Barbosa Brito ◽  
Ana Marinho do Nascimento ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Experimental Design ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Saline Stress ◽  
Total Soluble Sugars ◽  
Post Harvest ◽  
Acid Lime

Objective: The objective of this study was to verify the post-harvest quality of fruits of the acid lime fruits ‘Tahiti’ of the genotype TSKC x (LCR x TR) – 017, under saline stress. Experimental Design: The experimental design was completely randomized from the factorial arrangement (2x5), where factor 1 corresponded to irrigation water salinity levels (0.3 and 3.0 dSm-1) and factor 2, storage time (0.5, 10, 15 and 20 days). Location and Duration of the Study: The experiment was conducted at the Center of Science and Technology Agrifood of the Federal University of Campina Grande, Pombal Campus, Paraíba, from February 2016 to February 2017. Methodology: The effect of the treatments was analyzed from the following evaluations: loss of fresh weight (%),soluble solids(%),titratable acidity (%),soluble solids and titratable acidity, hydrogen potential, concentration of H + ions (μM), electrical conductivity (dSm-1),ascorbic acid (mg 100 mL-1), total soluble sugars (mg 100 mL-1),phenolic compounds(mg 100 mL-1) and flavonoids (mg 100 mL-1). Results: It was observed the interaction between the saline concentration and the time of storage, on the physical-chemical and chemical characteristics in the acid file 'Tahiti'. Conclusion: The salinity of 3.0 dSm-1 showed the highest values for soluble solids, SS/AT ratios, total soluble sugars, phenolic compounds, and flavonoids during storage, indicating that the quality of these fruits was better when compared to fruits of the acidic 'Tahiti' file with 0.3 dSm-1 of salinity.

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