Extraction and Characterization of Antioxidant Peptides from Fruit Residues

Fruit residues with high protein contents are generated during the processing of some fruits. These sustainable sources of proteins are usually discarded and, in all cases, underused. In addition to proteins, these residues can also be sources of peptides with protective effects against oxidative damage. The revalorization of these residues, as sources of antioxidant peptides, requires the development of suitable methodologies for their extraction and the application of analytical techniques for their characterization. The exploitation of these residues involves two main steps: the extraction and purification of proteins and their hydrolysis to release peptides. The extraction of proteins is mainly carried out under alkaline conditions and, in some cases, denaturing reagents are also employed to improve protein solubilization. Alternatively, more sustainable strategies based on the use of high-intensity focused ultrasounds, microwaves, pressurized liquids, electric fields, or discharges, as well as deep eutectic solvents, are being implemented for the extraction of proteins. The scarce selectivity of these extraction methods usually makes the subsequent purification of proteins necessary. The purification of proteins based on their precipitation or the use of ultrafiltration has been the usual procedure, but new strategies based on nanomaterials are also being explored. The release of potential antioxidant peptides from proteins is the next step. Microbial fermentation and, especially, digestion with enzymes such as Alcalase, thermolysin, or flavourzyme have been the most common. Released peptides are next characterized by the evaluation of their antioxidant properties and the application of proteomic tools to identify their sequences.

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

Molecules ◽

10.3390/molecules26071869 ◽

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.

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Alternative Extraction and Downstream Purification Processes for Anthocyanins

Molecules ◽

10.3390/molecules27020368 ◽

2022 ◽

Vol 27 (2) ◽

pp. 368

Author(s):

Ana N. Nunes ◽

Alexandra Borges ◽

Ana A. Matias ◽

Maria Rosário Bronze ◽

Joana Oliveira

Keyword(s):

Cost Effective ◽

Deep Eutectic Solvents ◽

Extraction Methods ◽

Chemical Diversity ◽

Preparative Scale ◽

Extraction And Purification ◽

Cosmetic Industry ◽

Cost Effective Alternative ◽

Compressed Fluid ◽

Counter Current

Anthocyanins are natural pigments displaying different attractive colors ranging from red, violet, to blue. These pigments present health benefits that increased their use in food, nutraceuticals, and the cosmetic industry. However, anthocyanins are mainly extracted through conventional methods that are time-consuming and involve the use of organic solvents. Moreover, the chemical diversity of the obtained complex extracts make the downstream purification step challenging. Therefore, the growing demand of these high-value pigments has stimulated the interest in designing new, safe, cost-effective, and tunable strategies for their extraction and purification. The current review focuses on the potential application of compressed fluid-based (such as subcritical and supercritical fluid extraction and pressurized liquid extraction) and deep eutectic solvents-based extraction methods for the recovery of anthocyanins. In addition, an updated review of the application of counter-current chromatography for anthocyanins purification is provided as a faster and cost-effective alternative to preparative-scale HPLC.

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Purification Process of Mangiferin from Mangifera indica L. Leaves and Evaluation of Its Bioactivities

Processes ◽

10.3390/pr9050852 ◽

2021 ◽

Vol 9 (5) ◽

pp. 852

Author(s):

Nguyen Thi Truc Loan ◽

Dang Thanh Long ◽

Pham Nguyen Dong Yen ◽

Truong Thi Minh Hanh ◽

Tri Nhut Pham ◽

...

Keyword(s):

Ethyl Acetate ◽

Crude Extract ◽

Mangifera Indica ◽

Antioxidant Properties ◽

Ethanolic Extract ◽

Antibacterial Activities ◽

Extraction Methods ◽

Salmonella Spp ◽

Local Variety ◽

Extraction And Purification

Mangiferin (C19H18O11) is a C-glucoside xanthone that is mainly found in the leaves of mango (Mangifera indica L). The compound has been recognized for several pharmacological values, including antioxidant and antibacterial activities. Therefore, the present study aims to utilize the old leaves of mango as a potential source for mangiferin extraction and purification, and evaluate its antimicrobial and antioxidant properties. In the present study, mangiferin was extracted from a local variety of mango leaves using ultrasonic-assisted extraction methods and ethanol as the extraction solvent. The crude ethanolic extract of mangiferin was then purified by the liquid–liquid fractionation method with dichloromethane and ethyl acetate, then further separated by HPLC. The crude extract, ethyl acetate fractions and purified mangiferin were investigated for anti-microorganism activity against Escherichia coli, Salmonella spp. and Aspergillus flavus by using the paper disc diffusion assay. The results have shown that the extraction efficiency was 14.17%. The obtained mangiferin was 1.97 g of content and 94.2% of purity. The oxidation resistance of purified mangiferin was 1.77 times higher than the crude extract and 1.05 times higher than the standard mangiferin (IC50 = 13.841 μg/mL). However, the purified mangiferin has shown no inhibitory action against the experimental strains of microorganisms. The findings from the present study suggest an effective scheme of extraction and purification to obtain mangiferin from the local variety of mango with high purity and antioxidant potential.

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Protective Effects of Fucoidan Isolated from Celluclast-Assisted Extract of Undaria pinnatifida Sporophylls against AAPH-Induced Oxidative Stress In Vitro and In Vivo Zebrafish Model

Molecules ◽

10.3390/molecules25102361 ◽

2020 ◽

Vol 25 (10) ◽

pp. 2361 ◽

Cited By ~ 2

Author(s):

Jae-Young Oh ◽

Eun-A Kim ◽

Sang In Kang ◽

Hye-Won Yang ◽

Bomi Ryu ◽

...

Keyword(s):

Oxidative Stress ◽

Undaria Pinnatifida ◽

Antioxidant Properties ◽

Vero Cells ◽

Extraction Methods ◽

High Yield ◽

Ros Generation ◽

Protective Effects ◽

Zebrafish Model

Fucoidan is a fucose-enriched polysaccharide, obtained from brown algae, with demonstrated antioxidant properties. However, traditional extraction methods using water or chemical-based extraction methods have reduced yield and produced hazardous by-products. In this study, we isolated fucoidan at a high yield using enzyme-assisted extraction; the Celluclast enzyme assisted extract of Undaria pinnatifida sporophylls (FCUS). To examine the antioxidant properties of FCUS, oxidative stress was induced with 2,2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH) in Vero cells and zebrafish model. FCUS was composed of 30.4% sulfate and 52.3% fucose. Pre-treatment of Vero cells with FCUS dose dependently inhibited AAPH-induced reactive oxygen species (ROS) production. Moreover, FCUS remarkably reduced cell death, ROS generation, and lipid peroxidation production in zebrafish larvae. Overall, these findings indicate that the sulfate-rich fucoidan of FCUS, obtained with an eco-friendly process, could be implemented as a beneficial antioxidant agent in the functional food industry.

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Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

Foods ◽

10.3390/foods8110523 ◽

2019 ◽

Vol 8 (11) ◽

pp. 523 ◽

Cited By ~ 16

Author(s):

Mahato ◽

Sinha ◽

Sharma ◽

Koteswararao ◽

Cho

Keyword(s):

Bioactive Compounds ◽

Antioxidant Properties ◽

Oxygen Demand ◽

Value Added ◽

Renewable Resource ◽

Extraction Methods ◽

Mass Scale ◽

Extraction And Purification ◽

Pharmaceutical Industries ◽

Extraction Mixture

Citrus contains a range of highly beneficial bioactive compounds, such as polyphenols, carotenoids, and vitamins that show antimicrobial and antioxidant properties and help in building the body’s immune system. On consumption or processing, approximately 50% of the fruit remains as inedible waste, which includes peels, seeds, pulp, and segment residues. This waste still consists of substantial quantities of bioactive compounds that cause environmental pollution and are harmful to the ecosystem because of their high biological oxygen demand. In recent years, citrus cultivation and the production of processed foods have become a major agricultural industry. In addition to being a substantial source of economy, it is an ideal and sustainable and renewable resource for obtaining bioactive compounds and co-products for food and pharmaceutical industries. In the present article, the various methods of extraction, conventional and modern, as well as separation and isolation of individual bioactive compounds from the extraction mixture and their determination have been reviewed. This article presents both aspects of extraction methods, i.e., on a small laboratory scale and on an industrial mass scale. These methods and techniques have been extensively and critically reviewed with anticipated future perspectives towards the maximum utilization of the citrus waste.

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Red wine extract, resveratrol, on maintenance of organ function following trauma-hemorrhage

Functional Foods in Health and Disease ◽

10.31989/ffhd.v2i10.76 ◽

2012 ◽

Vol 2 (10) ◽

pp. 351

Author(s):

Fu-Chao Liu ◽

Huang-Ping Yu

Keyword(s):

Intracellular Signaling ◽

Red Wine ◽

Antioxidant Properties ◽

Neutrophil Function ◽

Protective Effects ◽

Organ Function ◽

Mitogen Activated Protein ◽

Ros Formation ◽

Anti Inflammatory ◽

And Control

Resveratrol, is a polyphenol that can be extracted from grapes and red wine, possess potential anti-inflammatory effects, which would result in the reduction of cytokine production, the alteration of the expression of adhesion molecule molecules, and the inhibition of neutrophil function. Resveratrol might also act as an antioxidant, anti-aging, and control of cell cycle and apoptosis. Resveratrol has been shown to have protective effects for patients in shock-like states. Such protective phenomenon is reported to be implicated in a variety of intracellular signaling pathways including the regulation of the mitogen-activated protein kinases (MAPK)/ hemeoxygenase-1 (HO-1) pathway, activates estrogen receptor (ER), and the mediation of pro-inflammatory cytokines, reactive oxygen species (ROS) formation and reactive. Moreover, through anti-inflammatory effects and antioxidant properties, the resveratrol is believed to maintain organ function following trauma-hemorrhage.Key words: resveratrol, anti-inflammatory, trauma-hemorrhage.

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Larvicidal Activity of Essential Oils Against Aedes aegypti (Diptera: Culicidae)

Current Pharmaceutical Design ◽

10.2174/1381612826666200806100500 ◽

2020 ◽

Vol 26 (33) ◽

pp. 4092-4111

Author(s):

Mikael A. de Souza ◽

Larissa da Silva ◽

Maria A. C. dos Santos ◽

Márcia J. F. Macêdo ◽

Luiz J. Lacerda-Neto ◽

...

Keyword(s):

Aedes Aegypti ◽

Essential Oils ◽

Larval Mortality ◽

Analytical Techniques ◽

Extraction Methods ◽

Control Programs ◽

Plant Parts ◽

Natural Insecticides ◽

Methods Analytical ◽

Meta Analyses

The Aedes aegypti is responsible for the transmission of arboviruses, which compromise public health. In the search for synthetic product alternatives, essential oils (OEs) have been highlighted by many researchers as natural insecticides. This systematic review (SR) was performed according to PRISMA guidelines (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) and its objective was to evaluate studies addressing OEs with larvicidal properties against Ae. aegypti, through electronic database searches (Pubmed, Science Direct and Scielo), covering an overview of the plant sources OEs, which plant parts were used, the extraction methods, analytical techniques, major and/or secondary constituents with greater percentages, as well as the LC50s responsible for larval mortality. Following study analysis, plants distributed across 32 families, 90 genera and 175 species were identified. The Lamiaceae, Myrtaceae, Piperaceae, Asteraceae, Rutaceae, Euphorbiaceae and Lauraceae families obtained the highest number of species with toxic properties against larvae from this vector. Practically all plant parts were found to be used for OE extraction. Hydrodistillation and steam distillation were the main extraction methods identified, with GC-MS/GC-FID representing the main analytical techniques used to reveal their chemical composition, especially of terpene compounds. In this context, OEs are promising alternatives for the investigation of natural, ecologically correct and biodegradable insecticides with the potential to be used in Ae. aegypti control programs.

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Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Foods ◽

10.3390/foods10010037 ◽

2020 ◽

Vol 10 (1) ◽

pp. 37 ◽

Cited By ~ 1

Author(s):

José S. Câmara ◽

Bianca R. Albuquerque ◽

Joselin Aguiar ◽

Rúbia C. G. Corrêa ◽

João L. Gonçalves ◽

...

Keyword(s):

Bioactive Compounds ◽

Chemical Structure ◽

Experimental Studies ◽

Analytical Techniques ◽

Convincing Evidence ◽

Protective Effects ◽

Extraction Techniques ◽

Biological Impact ◽

Preventive Effects

Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non-communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the presence of secondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. The aim of this review is to present comprehensive and deep insights into the potential of polyphenols, from their chemical structure classification and biosynthesis to preventive effects on NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioaccessibility will be explored in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques will be highlighted and the high-resolution analytical techniques used for FBCs characterization, identification, and quantification will be considered.

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Xanthophylls from the Sea: Algae as Source of Bioactive Carotenoids

Marine Drugs ◽

10.3390/md19040188 ◽

2021 ◽

Vol 19 (4) ◽

pp. 188

Author(s):

Antia G. Pereira ◽

Paz Otero ◽

Javier Echave ◽

Anxo Carreira-Casais ◽

Franklin Chamorro ◽

...

Keyword(s):

Haematococcus Pluvialis ◽

Biological Effects ◽

Algal Species ◽

Antioxidant Properties ◽

Laminaria Japonica ◽

Chlorella Zofingiensis ◽

Brown Seaweeds ◽

Extraction And Purification ◽

Available Information ◽

Large Groups

Algae are considered pigment-producing organisms. The function of these compounds in algae is to carry out photosynthesis. They have a great variety of pigments, which can be classified into three large groups: chlorophylls, carotenoids, and phycobilins. Within the carotenoids are xanthophylls. Xanthophylls (fucoxanthin, astaxanthin, lutein, zeaxanthin, and β-cryptoxanthin) are a type of carotenoids with anti-tumor and anti-inflammatory activities, due to their chemical structure rich in double bonds that provides them with antioxidant properties. In this context, xanthophylls can protect other molecules from oxidative stress by turning off singlet oxygen damage through various mechanisms. Based on clinical studies, this review shows the available information concerning the bioactivity and biological effects of the main xanthophylls present in algae. In addition, the algae with the highest production rate of the different compounds of interest were studied. It was observed that fucoxanthin is obtained mainly from the brown seaweeds Laminaria japonica, Undaria pinnatifida, Hizikia fusiformis, Sargassum spp., and Fucus spp. The main sources of astaxanthin are the microalgae Haematococcus pluvialis, Chlorella zofingiensis, and Chlorococcum sp. Lutein and zeaxanthin are mainly found in algal species such as Scenedesmus spp., Chlorella spp., Rhodophyta spp., or Spirulina spp. However, the extraction and purification processes of xanthophylls from algae need to be standardized to facilitate their commercialization. Finally, we assessed factors that determine the bioavailability and bioaccesibility of these molecules. We also suggested techniques that increase xanthophyll’s bioavailability.

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Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten

Scientific Reports ◽

10.1038/s41598-021-84820-7 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Wen-Ying Liu ◽

Jiang-Tao Zhang ◽

Takuya Miyakawa ◽

Guo-Ming Li ◽

Rui-Zeng Gu ◽

...

Keyword(s):

Wheat Gluten ◽

Antioxidant Properties ◽

Converting Enzyme ◽

Antioxidant Peptides ◽

Active Peptides ◽

Inhibitory Peptides ◽

Highly Active ◽

Ace Inhibitory Peptides ◽

Ace Inhibitory

AbstractThis study aimed to focus on the high-value utilization of raw wheat gluten by determining the potent antioxidant peptides and angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten oligopeptides (WOP). WOP were analyzed for in vitro antioxidant activity and inhibition of ACE, and the identification of active peptides was performed by reversed-phase high-performance liquid chromatography and mass spectrometry. Quantitative analysis was performed for highly active peptides. Five potent antioxidant peptides, Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (6.07 ± 0.38, 7.28 ± 0.29, 11.18 ± 1.02, 5.93 ± 0.20 and 9.04 ± 0.47 mmol 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalent/g sample, respectively), and five potent ACE inhibitory peptides, Leu-Tyr, Leu-Val-Ser, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (half maximal inhibitory concentration (IC50) values = 0.31 ± 0.02, 0.60 ± 0.03, 2.00 ± 0.13, 1.47 ± 0.08 and 1.48 ± 0.11 mmol/L, respectively), were observed. The contents of Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser were 155.04 ± 8.36, 2.08 ± 0.12, 1.95 ± 0.06, 22.70 ± 1.35, 0.25 ± 0.01, and 53.01 ± 2.73 μg/g, respectively, in the WOP. Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser are novel antioxidative/ACE inhibitory peptides that have not been previously reported. The results suggest that WOP could potentially be applied in the food industry as a functional additive.

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