scholarly journals Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 787
Author(s):  
Minaxi Sharma ◽  
Rajeev Bhat
Keyword(s):  
Corn Oil ◽  
Antioxidant Activities ◽  
Food Product ◽  
Extraction Techniques ◽  
Protection Factor ◽  
Total Carotenoids ◽  
Green Extraction ◽  
Microwave Assisted ◽  
Potential Applications ◽  
Conventional Extraction

Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.

scholarly journals Optimization of Microwave-Assisted Extraction of Polyphenols from Lemon Myrtle: Comparison of Modern and Conventional Extraction Techniques Based on Bioactivity and Total Polyphenols in Dry Extracts

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2212
Author(s):  
Md Saifullah ◽  
Rebecca McCullum ◽  
Quan Van Vuong
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Extraction Yield ◽  
Solvent Ratio ◽  
Microwave Assisted Extraction ◽  
Extraction Techniques ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Conventional Extraction ◽  
Radiation Time

The aromatic herb lemon myrtle is a good source of polyphenols, with high antioxidant and antimicrobial capacity. In this study, the green extraction technique microwave-assisted extraction (MAE) was applied and the extraction parameters were optimized using response surface methodology (RSM) to maximize the extraction yield of phenolic compound and antioxidant properties. Then, it was compared with other popular novel and conventional extraction techniques including ultrasound-assisted extraction (UAE) and shaking water bath (SWB) to identify the most effective technique for extraction of phenolic compounds from lemon myrtle. The results showed that the MAE parameters including radiation time, power, and sample to solvent ratio had a significant influence on the extraction yield of phenolic compounds and antioxidant capacity. The optimal MAE conditions were radiation time of 6 min, microwave power of 630 W, and sample to solvent ratio of 6 g/100 mL. Under optimal conditions, MAE dry extract had similar levels of total phenolic compounds (406.67 ± 8.57 mg GAE/g DW), flavonoids (384.57 ± 2.74 mg CE/g DW), proanthocyanidins (336.54 ± 7.09 mg CE/g DW), antioxidant properties, and antibacterial properties against (Staphylococcus lugdunensis and Bacillus cereus) with the other two methods. However, MAE is eight-times quicker and requires six-times less solvent volume as compared to UAE and SWB. Therefore, MAE is recommended for the extraction of polyphenols from lemon myrtle leaf.

scholarly journals Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1869
Author(s):  
Mariel Calderón-Oliver ◽  
Edith Ponce-Alquicira
Keyword(s):  
Green Tea ◽  
Electric Fields ◽  
Antioxidant Activities ◽  
Environmentally Friendly ◽  
Natural Antioxidants ◽  
Deep Eutectic Solvents ◽  
Extraction Methods ◽  
Extraction Techniques ◽  
Health Trends ◽  
Food Applications

Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano. Green extraction techniques have been proven to be far more efficient, environmentally friendly, and economical. In general, these techniques include the use of microwaves, ultrasound, high hydrostatic pressure, pulsed electric fields, enzymes, and deep eutectic solvents, among others. These extraction methods are described here, including their advantages, disadvantages, and applications.

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

scholarly journals Optimising the DPPH Assay for Cell-Free Marine Microorganism Supernatants

Marine Drugs ◽  
2021 ◽  
Vol 19 (5) ◽  
pp. 256
Author(s):  
Yehui Gang ◽  
Tae-Yang Eom ◽  
Svini Dileepa Marasinghe ◽  
Youngdeuk Lee ◽  
Eunyoung Jo ◽  
...  
Keyword(s):  
Water Content ◽  
Antioxidant Activities ◽  
Fermented Foods ◽  
Solution Stability ◽  
Marine Microorganism ◽  
Marine Microorganisms ◽  
Dpph Assay ◽  
Aqueous Methanol ◽  
Potential Applications ◽  
Pseudoalteromonas Rubra

Antioxidants prevent ageing and are usually quantified and screened using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. However, this assay cannot be used for salt-containing samples, such as the cell-free supernatants of marine microorganisms that are aggregated under these conditions. Herein, the DPPH solvent (methanol or ethanol) and its water content were optimized to enable the analysis of salt-containing samples, aggregation was observed for alcohol contents of >70%. The water content of methanol influenced the activities of standard antioxidants but did not significantly affect that of the samples. Based on solution stability considerations, 70% aqueous methanol was chosen as the optimal DPPH solvent. The developed method was successfully applied to the cell-free supernatants of marine bacteria (Pseudoalteromonas rubra and Pseudoalteromonas xiamenensis), revealing their high antioxidant activities. Furthermore, it was concluded that this method would be useful for the screening of marine microorganism–derived antioxidants, which also has numerous potential applications, such as salt-fermented foods.

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