The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts

Sequential extraction and purification stages are required to obtain extracts rich in specific polyphenols. However, both separation processes are often optimized independently and the effect of the integrated process on the global recovery of polyphenols has not been fully elucidated yet. We assessed the impact of hot-pressurized liquid extraction (HPLE) conditions (temperature: 90–150 °C; ethanol concentration: 15%–50%) on the global recovery of specific phenolic acids, flavanols, flavonols and stilbenes from Carménère grape pomace in an integrated HPLE/resin purification (RP) process. HPLE of phenolic acids, flavanols and stilbenes were favored when temperature and ethanol concentration increased, except for chlorogenic acid which showed an increment of its Gibbs free energy of solvation at higher ethanol contents. Ethanol concentration significantly impacted the global yield of the integrated HPLE/RP process. The lower the ethanol content of the HPLE extracts, the higher the recovery of phenolic acids, flavanols and stilbenes after RP, except for flavonols which present more polar functional groups. The best specific recovery conditions were 150 °C and ethanol concentrations of 15%, 32.5% and 50% for phenolic acids, flavanols and stilbenes, and flavonols, respectively. At 150 °C and 32.5% of ethanol, the extracts presented the highest total polyphenol content and antioxidant capacity. The integrated HPLE/RP process allows a selective separation of specific polyphenols and eliminates the interfering compounds, ensuring the safety of the extracts at all evaluated conditions.

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Hot Pressurized Liquid Extraction of Polyphenols from the Skin and Seeds of Vitis vinifera L. cv. Negra Criolla Pomace a Peruvian Native Pisco Industry Waste

Agronomy ◽

10.3390/agronomy11050866 ◽

2021 ◽

Vol 11 (5) ◽

pp. 866

Author(s):

Erik E. Allcca-Alca ◽

Nilton C. León-Calvo ◽

Olivia M. Luque-Vilca ◽

Maximiliano Martínez-Cifuentes ◽

José Ricardo Pérez-Correa ◽

...

Keyword(s):

Bioactive Compounds ◽

Ethanol Concentration ◽

Liquid Extraction ◽

Grape Pomace ◽

Pressurized Liquid Extraction ◽

Vitis Vinifera L ◽

Solvent Mixtures ◽

Total Polyphenol ◽

Industry Waste ◽

Potential Applications

The pisco industry in Peru generates large amounts of grape pomace, which is a natural source of bioactive compounds with potential nutraceutical applications. Hot pressurized liquid extraction (HPLE) with water-ethanol solvent mixtures (20–60%) at high temperatures (100–160 °C) was applied to recover polyphenols from the skin and seeds of a Peruvian pisco-industry grape-pomace waste. At the same HPLE conditions (60% ethanol, 160 °C), the seed fraction extracts contained ~6 times more total polyphenol and presented ~5 times more antioxidant activity than the extract from the skin fraction. The lowest ethanol concentration (20%) and the highest temperature (160 °C) achieved the highest recovery of flavanols with 163.61 µg/g dw from seeds and 10.37 µg/g dw from skins. The recovery of phenolic acids was maximized at the highest ethanol concentration and temperature with 45.34 µg/g dw from seeds and 6.93 µg/g dw from skins. Flavonols were only recovered from the skin, maximized (17.53 µg/g dw) at 20% of ethanol and the highest temperature. The recovery of specific polyphenols is maximized at specific extraction conditions. These conditions are the same for seed and skin extractions. This alternative method can be used in other agroindustrial wastes in order to recover bioactive compounds with potential applications in the pharmaceutical and food industry.

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The Quality of Ciders Depends on the Must Supplementation with Mineral Salts

Molecules ◽

10.3390/molecules25163640 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3640

Author(s):

Tomasz Tarko ◽

Magdalena Januszek ◽

Aneta Pater ◽

Paweł Sroka ◽

Aleksandra Duda-Chodak

Keyword(s):

Antioxidant Properties ◽

Control Sample ◽

Yeast Cells ◽

Polyphenol Content ◽

Mineral Salts ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Yeast Strains ◽

Magnesium Salts ◽

The Impact

Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH4)2SO4, MgSO4, (NH4)3PO4)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders.

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Crop Load Density Affects ‘York’ Apple Juice and Hard Cider Quality

HortScience ◽

10.21273/hortsci10962-16 ◽

2016 ◽

Vol 51 (9) ◽

pp. 1098-1102 ◽

Cited By ~ 5

Author(s):

Gregory Peck ◽

Megan McGuire ◽

Thomas Boudreau ◽

Amanda Stewart

Keyword(s):

Apple Juice ◽

Sectional Area ◽

Polyphenol Content ◽

Cross Sectional ◽

Total Polyphenol ◽

Crop Load ◽

Total Polyphenol Content ◽

Yeast Assimilable Nitrogen ◽

The Impact ◽

Assimilable Nitrogen

To assess the impact crop load has on hard cider chemistry, ‘York’ apple (Malus ×domestica Borkh.) trees were hand thinned to three different crop loads: low [two apples per cm2 branch cross-sectional area (BCSA)], medium (four apples per BCSA), and high (six apples per BCSA). Higher crop loads produced smaller, less acidic fruit that were slightly more mature. In juice made from fruit from these treatments, the total polyphenol content did not differ at harvest, but, after fermentation, the medium crop load had 27% and the high crop load had 37% greater total polyphenol content than the low crop load. Yeast assimilable nitrogen (YAN) concentration in juice made from fruit from the low crop load treatment had 18% and 22% greater than the medium and high crop load, respectively. YAN concentrations in juice from the medium and high crop load treatments were similar. Our results provide apple growers and hard cider producers with a better understanding of how apple crop load impacts YAN concentrations in juice and total polyphenol concentrations in juice and cider.

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Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity

Processes ◽

10.3390/pr7080489 ◽

2019 ◽

Vol 7 (8) ◽

pp. 489 ◽

Cited By ~ 5

Author(s):

Xuan Tien Le ◽

Vo Luu Lan Vi ◽

Tran Quoc Toan ◽

Long Giang Bach ◽

Tran Thanh Truc ◽

...

Keyword(s):

Antioxidant Activity ◽

Ethanol Concentration ◽

Dry Weight ◽

Extraction Process ◽

Extraction Time ◽

Extraction Temperature ◽

Polyphenol Content ◽

Experimental Conditions ◽

Total Polyphenol ◽

Total Polyphenol Content

This research aimed to optimize the total polyphenol content (TPC) extracted from soybean sprout powder under different experimental parameters, including ethanol concentration (60–100% v/v), extraction temperature (40–80 °C), extraction time (15–150 min), material:solvent ratio (1:4–1:10 g/mL), the number extraction cycles (1, 2 and 3 times), the age of sprout (0–7 days), and the used part of the sprout (cotyledon, hypocotyl, or radicle). The obtained results were used in response surface methodology, in combination with a central composite design, to model the total polyphenol content (TPC) with respect to three variables, including ethanol concentration, extraction temperature, and material:solvent ratio. The experimental conditions for optimal recovery of TPC consisted of ethanol concentration of 88% (v/v), extraction temperature of 59 °C, material:solvent ratio of 1:6.5 g/mL, extraction time of 60 min, and 2 cycles of maceration. In addition, for maximal TPC, the sprout should undergo the germination of 5 days and the radicle fraction should be used. Based on the suggested optimum conditions, the obtained and verified TPC was 19.801 mg genistein (GE)/g dry weight (d.w.). The obtained dried extract also exhibited low antioxidant activity.

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Analytical and aroma profiles of Slovak and South African meads

Czech Journal of Food Sciences ◽

10.17221/113/2011-cjfs ◽

2012 ◽

Vol 30 (No. 3) ◽

pp. 241-246 ◽

Cited By ~ 9

Author(s):

D. Šmogrovičová ◽

P. Nádaský ◽

R. Tandlich ◽

B.S Wilhelmi ◽

G. Cambray

Keyword(s):

South African ◽

Ethanol Concentration ◽

Sugar Content ◽

Higher Alcohols ◽

The South ◽

Polyphenol Content ◽

Total Polyphenol ◽

Residual Sugar ◽

Average Residual ◽

Main Component

The basic analytical parameters and aroma compounds of three Slovak and two South African meads were summarised. The ethanol concentration of the Slovak meads was about 13.5% (v/v), the residual sugars, depending on the mead style, ranged approximately from 140 g/ to 200 g/l. In the South African meads, the average ethanol concentration was 12% and the average residual sugar content about 70 g/l. The residual sugar content in all types of the Slovak meads was significantly higher. The acidity of the South African meads was slightly higher than that of the Slovak ones, while the extract and protein contents were higher in all of the Slovak meads. No significant differences were found in the total polyphenol content, which ranged from 178 mg/l to 242 mg/l of gallic acid equivalents. Ethyl acetate represented the main component of all volatile compounds across all the samples tested, with a significantly higher concentration in the Slovak meads (46.36–60.03 mg/l) compared to the South African ones (16.35 mg/l–16.97 mg/l). Higher alcohols were more prevalent in South African meads.  

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Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea

Antioxidants ◽

10.3390/antiox8100499 ◽

2019 ◽

Vol 8 (10) ◽

pp. 499 ◽

Cited By ~ 8

Author(s):

Elisabetta Damiani ◽

Patricia Carloni ◽

Gabriele Rocchetti ◽

Biancamaria Senizza ◽

Luca Tiano ◽

...

Keyword(s):

Antioxidant Capacity ◽

Phenolic Acids ◽

Polyphenol Content ◽

Herbal Tea ◽

Potential Health ◽

Phenolic Profile ◽

Aspalathus Linearis ◽

Antioxidant Capacities ◽

The Impact

Consumption of rooibos (Aspalathus linearis) as herbal tea is growing in popularity worldwide and its health-promoting attributes are mainly ascribed to its phenolic composition, which may be affected by the brewing conditions used. An aspect so far overlooked is the impact of cold brewing vs regular brewing and microwave boiling on the (poly) phenolic profile and in vitro antioxidant capacity of infusions prepared from red (‘fermented’, oxidized) and green (‘unfermented’, unoxidized) rooibos, the purpose of the present study. By using an untargeted metabolomics-based approach (UHPLC-QTOF mass spectrometry), 187 phenolic compounds were putatively annotated in both rooibos types, with flavonoids, tyrosols, and phenolic acids the most represented type of phenolic classes. Multivariate statistics (OPLS-DA) highlighted the phenolic classes most affected by the brewing conditions. Similar antioxidant capacities (ORAC and ABTS assays) were observed between cold- and regular-brewed green rooibos and boiled-brewed red rooibos. However, boiling green and red rooibos delivered infusions with the highest antioxidant capacities and total polyphenol content. The polyphenol content strongly correlated with the in vitro antioxidant capacities, especially for flavonoids and phenolic acids. These results contribute to a better understanding of the impact of the preparation method on the potential health benefits of rooibos tea.

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Total Polyphenol Content in Green Tea (Camellia Sinensis) Using Maceration Extraction with Comparison of Ethanol – Water Solvent

PHARMADEMICA : Jurnal Kefarmasian dan Gizi ◽

10.54445/pharmademica.v1i1.5 ◽

2021 ◽

Vol 1 (1) ◽

pp. 16-23

Author(s):

Dwi Evitasari ◽

Erna Susanti

Keyword(s):

Green Tea ◽

Ethanol Concentration ◽

Green Tea Extract ◽

Solvent Concentration ◽

Polyphenol Content ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Water Solvent ◽

Significant Difference ◽

Tea Extract

Green tea is a kind of plant that have an active polyphenol substance. Polyphenol is a group of compounds that has a role as a natural antioxidant. Solvent comparison used affects the extracted polyphenol content. This study aims to compare the total polyphenol content in green tea from maceration method with solvent concentration variation of 30%, 50%, and 70%. In this research, green tea is extracted by using the maceration method with ethanol – water solvent concentration of 30%, 50%, and 70%. The total polyphenol content determination in green tea was conducted by using the Follin-Ciocalteu method by UV-Vis spectrophotometre, and using gallic acid as a standard. According to this research, the yield calculation of ethanol extract in green tea with the ethanol concentration of 30%, 50%, and 70% are 41.220%; 39.979 %; and 47.971 %. The total polyphenol content test of green tea with the ethanol concentration of 30%, 50%, and 70% are 11.294 mg GAE/100 g; 16.377 mg GAE/100g; and 15.640 mg GAE/100 g. The anova statistical analysis result shows that there is a significant difference of total polyphenol content of green tea extract with ethanol concentration 30% and 50%, also there is no significant difference in the ethanol concentration of 70%. The highest result of total polyphenol of green tea extract with the ethanol concentration of 50%. It is suggested to conduct a further study on the type of the polyphenol substance in green tea.

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Assessment of Antimicrobial Activity and total Polyphenol Content of Rosa multiflora and Rosa wichuraiana

International Journal of Pharmaceutical Quality Assurance ◽

10.25258/ijpqa.10.4.15 ◽

2019 ◽

Vol 10 (04) ◽

pp. 646-650

Author(s):

Hyeusoo Kim ◽

Kyeong Won Yun

Keyword(s):

Antimicrobial Activity ◽

Ethyl Acetate ◽

Antimicrobial Agents ◽

Ethyl Acetate Fraction ◽

Rosa Multiflora ◽

Polyphenol Content ◽

Total Polyphenol ◽

Water Fraction ◽

Total Polyphenol Content ◽

Rosa Species

The fruit of Rosa multiflora has been used as traditional herbal medicine in Asian countries. The present investigation was undertaken to study the antimicrobial activity and total polyphenol content of hexane, ether, ethyl acetate, water fraction of methanol extract of fruit and flower from Rosa multiflora and Rosa wichuraiana. Antimicrobial activity of the mentioned fractions against 3 gram-positive and 4 gram-negative bacteria using disk diffussion method. The measurement of minimal inhibition concentration (MIC) showed that the ethyl acetate fraction of the two Rosa species is the most effective against the tested bacteria. The total polyphenol content of ethyl acetate fraction of the two Rosa species is higher than the other fractions. The results indicate the antimicrobial activity was related with the total polyphenol content and the fruit and flower of the two Rosa species can be considered as a natural source of antimicrobial agents.

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