Supercritical CO2 Extraction of Bioactive Compounds from Mango (Mangifera indica L.) Peel and Pulp

The potential of supercritical CO2 (SC-CO2) for the extraction of bioactive compounds from mango by-products was assessed. Carotenoid extraction was optimized using a design of experiments based on temperature (35, 55 and 70 °C), pressure (10 and 35 MPa) and co-solvent addition (0%, 10% and 20% of ethanol or acetone). Moreover, the co-extraction of phenolic acids, flavonoids and xanthonoids was evaluated in a subset of parameters. Finally, a comparison was made between SC-CO2 and a two-step organic solvent extraction of the bioactive compounds from the pulp and peel fractions of two Ecuadorian varieties. The optimal extraction temperature was found to be dependent on the bioactive type, with phenolics requiring higher temperature than carotenoids. The optimal overall conditions, focused on maximal carotenoids recovery, were found to be 55 °C, 35 MPa and 20% of ethanol. The main carotenoid was β-carotene, while phenolics differed among the varieties. The bioactive content of the peel was up to 4.1-fold higher than in the pulp fraction. Higher antioxidant activity was found in the extracts obtained with organic solvents. SC-CO2 is a promising technology for the isolation of valuable compounds from mango by-products.

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Supercritical CO2 extraction of bioactive compounds from Hibiscus sabdariffa

The Journal of Supercritical Fluids ◽

10.1016/j.supflu.2018.11.005 ◽

2019 ◽

Vol 147 ◽

pp. 213-221 ◽

Cited By ~ 18

Author(s):

Sandra Pimentel-Moral ◽

Isabel Borrás-Linares ◽

Jesús Lozano-Sánchez ◽

David Arráez-Román ◽

Antonio Martínez-Férez ◽

...

Keyword(s):

Bioactive Compounds ◽

Supercritical Co2 ◽

Hibiscus Sabdariffa ◽

Supercritical Co2 Extraction

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The Hansen theory to choose the best cosolvent for supercritical CO2 extraction of β-carotene from Dunaliella salina

The Journal of Supercritical Fluids ◽

10.1016/j.supflu.2018.12.013 ◽

2019 ◽

Vol 145 ◽

pp. 211-218 ◽

Cited By ~ 10

Author(s):

Diego F. Tirado ◽

Lourdes Calvo

Keyword(s):

Supercritical Co2 ◽

Dunaliella Salina ◽

Supercritical Co2 Extraction ◽

Β Carotene

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Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

Antioxidants ◽

10.3390/antiox8040102 ◽

2019 ◽

Vol 8 (4) ◽

pp. 102 ◽

Cited By ~ 8

Author(s):

Emanuela Monteiro Coelho ◽

Marcelo Eduardo Alves Olinda de Souza ◽

Luiz Claudio Corrêa ◽

Arão Cardoso Viana ◽

Luciana Cavalcanti de Azevêdo ◽

...

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

High Performance ◽

Mangifera Indica ◽

Epigallocatechin Gallate ◽

Reversed Phase ◽

Epicatechin Gallate ◽

Bioactive Content ◽

Mango Peels

The present work had the objective of producing liqueurs from mango peels (varieties “Haden” and “Tommy Atkins”) by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode array detection and fluorescence-detection (RP-HPLC/DAD/FD) and in vitro antioxidant activity (AOX), for by-product potential reuse. Alcoholic maceration in wine ethanol (65% v/v) produced liqueurs with higher phytochemical and AOX content. Maceration with pectinase resulted in liqueurs with higher quercetin-3-O-glucopyranoside content. In relation to mango varieties, Haden liqueurs presented higher bioactive content than Tommy Atkins liqueurs. The liqueurs presented high antioxidant activity. The main bioactive compounds found were flavanols (epicatechin-gallate, epigallocatechin-gallate), flavonols (quercetin-3-O-glucopyranoside and rutin), and phenolic acids (gallic acid, o-coumaric acid, and syringic acid). The present study showed that the production of liqueur enabled the recovering of an important part of the bioactive content of mango peels, suggesting an alternative for the recovery of antioxidant substances from this by-product.

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Extraction of lipids and astaxanthin from crustacean by-products: A review on supercritical CO2 extraction

Trends in Food Science & Technology ◽

10.1016/j.tifs.2020.07.016 ◽

2020 ◽

Vol 103 ◽

pp. 94-108 ◽

Cited By ~ 1

Author(s):

Sara Ahmadkelayeh ◽

Kelly Hawboldt

Keyword(s):

Supercritical Co2 ◽

Supercritical Co2 Extraction ◽

By Products

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Integrated supercritical CO2 extraction and fractionation of passion fruit (Passiflora edulis Sims) by-products

The Journal of Supercritical Fluids ◽

10.1016/j.supflu.2020.105093 ◽

2021 ◽

Vol 168 ◽

pp. 105093

Author(s):

Luana C. dos Santos ◽

Júlio C.F. Johner ◽

Eupídio Scopel ◽

Paula V.A. Pontes ◽

Ana P.B. Ribeiro ◽

...

Keyword(s):

Supercritical Co2 ◽

Passion Fruit ◽

Supercritical Co2 Extraction ◽

Passiflora Edulis ◽

Passiflora Edulis Sims ◽

By Products

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Valorization of rice bran: Modified supercritical CO2 extraction of bioactive compounds

Journal of Industrial and Engineering Chemistry ◽

10.1016/j.jiec.2019.08.005 ◽

2019 ◽

Vol 80 ◽

pp. 273-282 ◽

Cited By ~ 6

Author(s):

Oscar Benito-Román ◽

Sandra Varona ◽

María Teresa Sanz ◽

Sagrario Beltrán

Keyword(s):

Bioactive Compounds ◽

Rice Bran ◽

Supercritical Co2 ◽

Supercritical Co2 Extraction

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Innovation in the Seafood Sector through the Valorization of By-Products

10.5772/intechopen.95008 ◽

2020 ◽

Author(s):

Marzieh Moosavi-Nasab ◽

Najme Oliyaei ◽

Jong-Bang Eun ◽

Armin Mirzapour-Kouhdasht

Keyword(s):

Bioactive Compounds ◽

Functional Food ◽

Protein Hydrolysates ◽

Sulfated Polysaccharides ◽

The Novel ◽

Valuable Compounds ◽

Main Components ◽

Seafood Processing ◽

Functional Components ◽

By Products

Aquatic, marine and algae, is reservoir of bioactive compounds, which have considerable potential to supply novel ingredients toward the development of commercial functional food products. Meanwhile, several valuable by-products generate during the manufacturing process. Seafood is still an intact reservoir of valuable compounds with significant potential to provide unique compounds applicable in functional food development. Seafood, as an important part of the diet all around the world, can be used as a source of functional components that are positively affecting the human health. Annually, 50–80 percent of the seafood processing is discarded as waste every year. Algae are also the novel natural resources for their biological and pharmacological properties. This chapter will be discussing the innovations in seafood and algae sector through the valorization of their by-products. Firstly, protein production, its characterization and the protein hydrolysates derived from seafood will be reviewed. Subsequently, bioactivity of the peptides obtained from these protein hydrolysates and other bioactive compounds such as carotenoid compounds derived from seafood including fish, shrimp, alga, and so on will be included. Finally, the main components of algae including sulfated polysaccharides, pigments and proteins will be surveyed.

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