scholarly journals Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 46
Author(s):  
Mariana de Oliveira Silva ◽  
John Nonvignon Bossis Honfoga ◽  
Lorena Lucena de Medeiros ◽  
Marta Suely Madruga ◽  
Taliana Kênia Alencar Bezerra
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Water Bath ◽  
Raw Material ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ethanol Mixture ◽  
Coffee Husk ◽  
Coffea Arabica L

Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.

scholarly journals Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 882 ◽  
Author(s):  
Ana V. González de Peredo ◽  
Mercedes Vázquez-Espinosa ◽  
Estrella Espada-Bellido ◽  
Marta Ferreiro-González ◽  
Antonio Amores-Arrocha ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Intermediate Precision ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Double Interaction ◽  
Sample Ratio

The bioactive compounds in myrtle berries, such as phenolic compounds and anthocyanins, have shown a potentially positive effect on human health. Efficient extraction methods are to be used to obtain maximum amounts of such beneficial compounds from myrtle. For that reason, this study evaluates the effectiveness of a rapid ultrasound-assisted method (UAE) to extract anthocyanins and phenolic compounds from myrtle berries. The influence of solvent composition, as well as pH, temperature, ultrasound amplitude, cycle and solvent-sample ratio on the total phenolic compounds and anthocyanins content in the extracts obtained were evaluated. The response variables were optimized by means of a Box-Behnken design. It was found that the double interaction of the methanol composition and the cycle, the interaction between methanol composition and temperature, and the interaction between the cycle and solvent-sample ratio were the most influential variables on the extraction of total phenolic compounds (92.8% methanol in water, 0.2 s of cycle, 60 °C and 10:0.5 mL:g). The methanol composition and the interaction between methanol composition and pH were the most influential variables on the extraction of anthocyanins (74.1% methanol in water at pH 7). The methods that have been developed presented high repeatability and intermediate precision (RSD < 5%) and the bioactive compounds show a high recovery with short extraction times. Both methods were used to analyze the composition of the bioactive compounds in myrtle berries collected from different locations in the province of Cadiz (Spain). The results obtained by UAE were compared to those achieved in a previous study where microwave-assisted extraction (MAE) methods were employed. Similar extraction yields were obtained for phenolic compounds and anthocyanins by MAE and UAE under optimal conditions. However, UAE presents the advantage of using milder conditions for the extraction of anthocyanins from myrtle, which makes of this a more suitable method for the extraction of these degradable compounds.

scholarly journals Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

Agronomy ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 326 ◽  
Author(s):  
María José Aliaño-González ◽  
Estrella Espada-Bellido ◽  
Marta Ferreiro-González ◽  
Ceferino Carrera ◽  
Miguel Palma ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Total Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Relative Standard ◽  
Ultrasound Assisted ◽  
Optimized Conditions

Two optimized methods for ultrasound-assisted extraction were evaluated for the extraction of two types of acai bioactive compounds: Total anthocyanins (TAs) and total phenolic compounds (TPCs). For the extraction optimization, a Box Behnken factorial design of different variables in the following intervals was used: Methanol-water (25%–75%) for solvent composition, temperatures between 10 and 70 °C, amplitude in the range between 30% and 70% of the maximum amplitude −200 W), extraction solvent pH (2–7), the ratio for sample-solvent (0.5 g:10 mL–0.5 g:20 mL), and cycle between 0.2 and 0.7 s. The extraction kinetics were studied using different periods between 5 and 30 min. TA and TPC were analyzed by UHPLC and the Folin–Ciocalteu method, respectively. Optimized conditions for TA were: 51% MeOH in water, 31 °C temperature, pH 6.38, cycle 0.7 s, 65% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Optimized conditions for the TPC were: 49% MeOH in water, 41 °C temperature, pH 6.98, cycle 0.2 s, 30% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Both methods presented a relative standard deviation below 5% in the precision study. The suitability of the methods was tested in real samples. It was confirmed that these methods are feasible for the extraction of the studied bioactive compounds from different açai matrices.

scholarly journals Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 4884
Author(s):  
Khadijeh Yasaminshirazi ◽  
Jens Hartung ◽  
Michael Fleck ◽  
Simone Graeff-Hoenninger
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Dry Matter ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Organic Production ◽  
Nitrate Content ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Total Soluble Sugar

The growing interest of consumers in healthy organic products has increased the attention to the organic production of beetroot. In this regard, six field experiments were conducted in 2017 and 2018 in three different locations under the specific conditions of organic agriculture, and fifteen beetroot genotypes, including one F1 hybrid as a commercial control and one breeding line, were compared regarding the content of the total dry matter, total soluble sugar, nitrate, betalain, and total phenolic compounds in order to investigate the genetic potential of new and existing open-pollinated genotypes of beetroot regarding the content of their bioactive compounds. The results of this study indicated a significant impact of genotype (p < 0.05) on all measured compounds. Furthermore, results revealed a significant influence of the interactions of location × year (p < 0.05) on the beetroot composition, and, thus, the role of environmental conditions for the formation of tested compounds. The total dry matter content (TDMC) of beetroots varied between 14.12% and 17.50%. The genotype ‘Nochowski’, which possessed the highest total soluble sugar content with 14.67 °Bx (Brix), was among the genotypes with the lowest nitrate content. On the contrary, the cylindrical-shaped genotype ‘Carillon RZ’ (Rijk Zwaan), indicated the lowest sugar content and the highest nitrate concentration. The amount of total phenolic compounds ranged between 352.46 ± 28.24 mg GAE 100 g−1 DW (milligrams of gallic acid equivalents per 100 g of dry weight) and 489.06 ± 28.24 mg GAE 100 g−1 DW for the red-colored genotypes which is correlated with the high antioxidant capacity of the investigated genotypes. Due to the specifics of the required content of bioactive compounds for various products, the selection of suitable genotypes should be aligned with the intended final utilization.

scholarly journals Ripe Ora-pro-nobis (Pereskia aculeata miller) fruits express high contents of bioactive compounds and antioxidant capacity

2018 ◽  
Vol 40 (3) ◽  
Author(s):  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Thais Pádua de Freitas ◽  
Thiago Machado da Silva Acioly ◽  
Severino Matias de Alencar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Significant Difference

Abstract Pereskia aculeata Miller is a native cactaceae found from the Northeast to the South of Brazil. This plant is recognized by the high nutritional value of their leaves, which are the most used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of the ora-pro-nobis fruits are scarce. Therefore, the aim of this study was to determine the best harvest point of the ora-pro-nobis fruits to optimize the content of bioactive compounds and their antioxidant capacity. The fruits were manually harvested, defined by their peel colors in three maturity stages: unripe (green), intermediate (yellowish green), and ripe (yellow) stages. The following attributes were evaluated: soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, and content of bioactive compounds, such as total chlorophylls, carotenoids, yellow flavonoids, total phenolic compounds, and antioxidant capacity. There was a decrease in the content of chlorophyll followed by an increase in the of total carotenoids and yellow flavonoids, due to the maturity stage. For the total phenolic compounds, it was not observed significant difference between the stages. The antioxidant capacity was quantified by the ORAC method in lyophilized pulp in the unripe (1.95 mmol 100 g-1 trolox) and ripe (3.85 mmol 100 g-1 trolox) stages. The lowest contents were observed in the intermediate (0.80 mmol 100 g-1 trolox in lyophilized pulp) stage. The maturity stage significantly influenced the bioactive compounds of ora-pro-nobis, which presented higher values of total carotenoids, yellow flavonoids, and antioxidant capacity in ripe fruits.

scholarly journals Composition, content of bioactive compounds, and antioxidant activity of fruit pulps from the Brazilian Amazon biome

2017 ◽  
Vol 52 (10) ◽  
pp. 933-941 ◽  
Author(s):  
Lara Borghi Virgolin ◽  
Fernanda Rosan Fortunato Seixas ◽  
Natália Soares Janzantti
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Brazilian Amazon ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Total Phenolic Compounds ◽  
Total Carotenoid Content

Abstract: The objective of this work was to evaluate the physicochemical composition, the bioactive compounds, and the total antioxidant activity of the fruit pulps of abiu (Pouteria caimito), achachairu (Garcinia humilis), araza (Eugenia stipitata), bilimbi (Averrhoa bilimbi), and yellow mangosteen (Garcinia xanthochymus) from the Brazilian Amazon biome. Total soluble solid content, total and reducing sugar contents, titratable acidity contents, pH, ascorbic acid content, moisture, protein, lipid, ash, and caloric value were determined. The contents of total anthocyanins, yellow flavonoids, and total carotenoids, besides total phenolic compounds and antioxidant activity, were also evaluated. The abiu pulp showed the highest contents of ash, total sugars, reducing sugars, total soluble solids, calorie value, and pH, among the analyzed fruits. The achachairu pulp showed the highest content of total phenolic compounds, with significant antioxidant activity, while the araza pulp had the highest total carotenoid content, and the yellow mangosteen, the highest yellow flavonoid content. The positive correlation between antioxidant activity and total phenolic compounds suggests that these compounds are the most important for determining antioxidant activity in the evaluated fruit pulps.

scholarly journals Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Elsa Uribe ◽  
Alvaro Delgadillo ◽  
Claudia Giovagnoli-Vicuña ◽  
Issis Quispe-Fuentes ◽  
Liliana Zura-Bravo
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Extraction Techniques ◽  
Sample Extraction

The aim of this work was to assess and compare different extraction methods by using high hydrostatic pressure (HHPE), ultrasound (UE), agitation (AE), and their combinations for the extraction of bioactive compounds of Chilean papaya. Extract antioxidant capacity was evaluated by three methods (i.e., DPPH, FRAP, and Voltammetry) and phenolic compounds and vitamin C were determined by HPLC. Papaya sample extraction was performed by HHPE at 500 MPa for 10 min and UE and AE for 30 min, respectively. The combined-extractions: HHPE-UE and HHPE-AE, were carried out for 5 min and 15 min, respectively. The highest values found were total phenolic 129.1 mg GAE/100 g FW, antioxidant capacity by DPPH 20.6 mM TE/100 g FW, and voltammetry 141.0 mM TE/100 g FW for HHPE-UE method in free compound extraction. Regarding vitamin C content, its highest value was found by HHPE-UE (74 mg/100 g FW) a combined extraction method. The phenolic compounds rutin andp-coumaric acid were found in all the extracts, both in free and bound forms, respectively. Besides, the combined techniques improved the extraction of bioactive compounds.

scholarly journals Damages of spittlebug on sugarcane quality and fermentation process

2010 ◽  
Vol 67 (5) ◽  
pp. 555-561 ◽  
Author(s):  
Débora Branquinho Garcia ◽  
Gisele Cristina Ravaneli ◽  
Leonardo Lucas Madaleno ◽  
Miguel Angelo Mutton ◽  
Márcia Justino Rossini Mutton
Keyword(s):  
Phenolic Compounds ◽  
Fermentation Process ◽  
Reducing Sugars ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
Fermentation Efficiency

The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854) pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids), Pol (apparent sucrose), Purity, reducing sugars (RS), total reducing sugars (TRS), Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars) and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.

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 Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 183 ◽  
Author(s):  
María José Aliaño-González ◽  
Marta Ferreiro-González ◽  
Estrella Espada-Bellido ◽  
Ceferino Carrera ◽  
Miguel Palma ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Extraction Methods ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Total Phenolic ◽  
Significant Variable ◽  
Extraction Temperature ◽  
Euterpe Oleracea ◽  
Total Phenolic Compounds ◽  
Relative Standard

Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins. Both of them are responsible of interesting properties of the fruit such as anti-inflammatory, antioxidant or anticancer. In the present study, two optimized pressurized liquid extraction (PLE) methods have been developed for the extraction of anthocyanins and total phenolic compounds from açai. A full factorial design (Box–Behnken design) with six variables (solvent composition (25–75% methanol-in-water), temperature (50–100 °C), pressure (100–200 atm), purge time (30–90 s), pH (2–7) and flushing (50–150%)) were employed. The percentage of methanol in the extraction solvent was proven to be the most significant variable for the extraction of anthocyanins. In the case of total phenolic compounds, the extraction temperature was the most influential variable. The developed methods showed high precision, with relative standard deviations (RSD) of less than 5%. The applicability of the methods was successfully evaluated in real samples. In conclusion, two rapid and reliable PLE extraction methods to be used for laboratories and industries to determine anthocyanins and total phenolic compounds in açai and its derived products were developed in this work.

scholarly journals How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3759
Author(s):  
Daniela Pinheiro Gaspar ◽  
Gilson Celso Albuquerque Chagas Junior ◽  
Eloisa Helena de Aguiar Andrade ◽  
Lidiane Diniz do Nascimento ◽  
Renan Campos Chisté ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Brazilian Amazon ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Cocoa Beans ◽  
Tukey Test ◽  
Total Titratable Acidity

In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively; and a total of 27.89% of this same class was identified during winter. There were significant differences (p ≤ 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products.

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