Olive Pomace Phenolic Compounds Stability and Safety Evaluation: From Raw Material to Future Ophthalmic Applications

Nowadays, increasing interest in olive pomace (OP) valorization aims to improve olive’s industry sustainability. Interestingly, several studies propose a high-value application for OP extracts containing its main phenolic compounds, hydroxytyrosol and oleuropein, as therapy for ocular surface diseases. In this work, the stability and accessibility of OP total phenolic and flavonoid content, main representative compounds, and antioxidant activity were assessed under different pretreatment conditions. Among them, lyophilization and supercritical CO2 extraction were found to increase significantly most responses measured in the produced extracts. Two selected extracts (CONV and OPT3) were obtained by different techniques (conventional and pressurized liquid extraction); Their aqueous solutions were characterized by HPLC-DAD-MS/MS. Additionally, their safety and stability were evaluated according to EMA requirements towards their approval as ophthalmic products: their genotoxic effect on ocular surface cells and their 6-months storage stability at 4 different temperature/moisture conditions (CPMP/ICH/2736/99), together with pure hydroxytyrosol and oleuropein solutions. The concentration of hydroxytyrosol and oleuropein in pure or extract solutions was tracked, and possible degradation products were putatively identified by HPLC-DAD-MS/MS. Hydroxytyrosol and oleuropein had different stability as standard or extract solutions, with oleuropein also showing different degradation profile. All compounds/extracts were safe for ophthalmic use at the concentrations tested.

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

Molecules ◽

10.3390/molecules26010046 ◽

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.

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Assessment of flavonoids and phenolic compound accumulation in invasive Solidago canadensis L. in Slovakia

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1378 ◽

2020 ◽

Vol 14 ◽

pp. 587-594

Author(s):

Olga Shelepova ◽

Yulia Vinogradova ◽

Olena Vergun ◽

Olga Grygorieva ◽

Ján Brindza

Keyword(s):

Phenolic Compounds ◽

Therapeutic Potential ◽

Radical Scavenging ◽

Reducing Power ◽

Total Flavonoid ◽

Raw Material ◽

Herbal Remedies ◽

Total Phenolic ◽

Solidago Canadensis ◽

Dpph Method

Solidago canadensis L. was introduced to Europe as an ornamental plant from North America in 1645 and began to spread during the XIX-XX centuries. Nowadays the species is considered the most aggressive invasive species. On the other hand, S. canadensis is considered to be a medicinal plant. The raw material known as Herba Solidaginis includes herbs of S. canadensis, S. gigantea, and S. virgaurea. These species are known for their diuretic, anti-inflammatory, antimicrobial, antioxidant, antispasmodic properties. The purpose of our study was to analyze the chemical compounds and some biological properties of S. canadensis, growing in Slovakia, to evaluate its therapeutic potential. The total phenolic content (TPC) of the extracts from aerial parts of S. canadensis was determined by the Folin-Ciocalteu method. The evaluation of total flavonoid content (TFC) was performed by using a spectrophotometric method. The flavonoids content was expressed as rutin equivalents (mg REs) per g DW vegetal product. The phytochemical profile of S. canadensis extracts was assessed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The radical scavenging activity of samples was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Reducing power of extracts was determined by the phosphomolybdenum method. Total phenolic contents (TPC) and total flavonoid contents (TFC) of the extracts varied from 204.19 to 293.43 mg GAE.g-1 DW, and 64.99 – 175.25 g QE.g-1 DW, respectively; the best results were obtained for ethanol extract. Some phenolic compounds were identified by HPLC with significant amounts of rutin (211.20 µg.mL-1), quercetin (122.08 µg.mL-1), quercitrin (102.50 µg.mL-1) and chlorogenic acid (147.00 µg.mL-1). The DPPH values in the inflorescences were higher than in the leaves: the antioxidant activity of leaf extracts was in the range from 5.34 to 17.16 mg TE.g-1, for inflorescences, this parameter ranged from 6.09 to 19.87 mg TE.g-1. The high total phenolic compounds and flavonoids can be used as a valuable source of phytochemicals in herbal remedies. Our study of S. canadensis, growing in Slovakia, shows the promising potential that can be evaluated as an effective antioxidant and antimicrobial agent in herbal medicines.

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Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Foods ◽

10.3390/foods11020174 ◽

2022 ◽

Vol 11 (2) ◽

pp. 174

Author(s):

Hefei Zhao ◽

Roberto J. Avena-Bustillos ◽

Selina C. Wang

Keyword(s):

Phenolic Compounds ◽

Antioxidant Activities ◽

Natural Antioxidants ◽

The United States ◽

Total Phenolic ◽

Olive Pomace ◽

Antioxidant Power ◽

Practical Applications ◽

Crude Extracts

Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36–43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US.

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Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability

Foods ◽

10.3390/foods9050655 ◽

2020 ◽

Vol 9 (5) ◽

pp. 655 ◽

Cited By ~ 1

Author(s):

Ming Hsieh-Lo ◽

Gustavo Castillo-Herrera ◽

Luis Mojica

Keyword(s):

Phenolic Compounds ◽

Storage Stability ◽

Ultra Performance Liquid Chromatography ◽

Syringic Acid ◽

Total Phenolic ◽

Black Bean ◽

Flight Mass Spectrometry ◽

Biological Potential ◽

The Stability

Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization–Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC50: 0.078 ± 0.01; 2,2’-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC50: 0.161 ± 0.03) and antidiabetic potential (α-amylase IC50: 124.76 ± 12.97; α-glucosidase IC50: 31.30 ± 0.84; dipeptidyl peptidase-IV IC50: 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential.

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Analysis on the Stability of Total Phenolic Acids and Salvianolic Acid B from Salvia miltiorrhiza by HPLC and HPLC-MSn

Natural Product Communications ◽

10.1177/1934578x0800300503 ◽

2008 ◽

Vol 3 (5) ◽

pp. 1934578X0800300 ◽

Cited By ~ 5

Author(s):

Man Xu ◽

Jian Han ◽

Hui-feng Li ◽

Li Fan ◽

Ai-hua Liu ◽

...

Keyword(s):

Phenolic Acids ◽

Degradation Products ◽

Biological Fluids ◽

Salvia Miltiorrhiza ◽

Degradation Pathway ◽

Salvianolic Acid B ◽

Total Phenolic ◽

Salvianolic Acid ◽

The Stability

The stability of salvianolic acid B and total phenolic acids from Salvia miltiorrhiza in water solutions at different temperatures, in buffered aqueous solutions at different pHs and in biological fluids, including simulated gastric and intestinal fluids, were investigated in vitro. The results showed that the degradation of salvianolic acid B was pH- and temperature-dependent. Furthermore, structures of the degradation products of salvianolic acid B and total phenolic acids were elucidated by liquid chromatography-electrospray ion trap mass spectrometry and analysis of the degraded solutions revealed seventeen degradation products. The possible degradation pathway of salvianolic acid B is proposed.

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Enrichment of Phenolic Compounds from Olive Mill Wastewater and In Vitro Evaluation of Their Antimicrobial Activities

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2017/3706915 ◽

2017 ◽

Vol 2017 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Saleh Abu-Lafi ◽

Mahmoud Sami Al-Natsheh ◽

Reem Yaghmoor ◽

Fuad Al-Rimawi

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Olive Oil ◽

Acid Value ◽

Antimicrobial Activities ◽

Olive Mill Wastewater ◽

Total Phenolic ◽

The Stability ◽

Olive Mill

The production of olive oil generates massive quantities of by-product called olive mill wastewater (OMWW). The uncontrolled disposal of OMWW poses serious environmental problems. The OMWW effluent is rich in several polyphenolic compounds. Liquid-liquid extraction of OMWW using ethyl acetate solvent was used to enrich phenolic compounds under investigation. Total phenolic and flavonoid content and antioxidant activity of the extract were determined. HPLC coupled to photodiode array (PDA) detector was used to analyze the main three phenolic compounds of OMWW, namely, hydroxytyrosol, tyrosol, and oleuropein. The antimicrobial activity of the extract was also investigated. Additionally, the OMWW extract was used as natural preservative and antioxidants for olive oil. Results showed that OMWW is very rich in phenolic compounds and has strong antioxidant activity. HPLC analysis showed that the extract contains mainly hydroxytyrosol and tyrosol but no oleuropein. The OMWW extract showed also positive activities as antibacterial (gram positive and gram negative) and antifungal as well as activities against yeast. The addition of OMWW extract to olive oil samples has an effect on the stability of olive oil as reflected by its acid value, peroxide value, K232 and K270, and total phenolic content.

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NUTRITIONAL AND BIOLOGICAL VALUE OF FRUITS OF CRATAEGUS OXYACANTHA L.

chemistry of plant raw material ◽

10.14258/jcprm.2020015452 ◽

2020 ◽

pp. 265-275

Author(s):

Lyubov' Nikolayevna Skrypnik ◽

Irina Petrovna Melnichuk ◽

Yulia Vladimirovna Koroleva

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Organic Acids ◽

Food Additives ◽

Raw Material ◽

Transport Infrastructure ◽

Anthropogenic Factors ◽

Total Phenolic ◽

Phytochemical Study

The work involved the phytochemical study of hawthorn fruits (Crataegus oxyacantha L.). Hawthorn fruits were collected in areas with low anthropogenic impact (landscape and recreational areas) and in areas with the transport infrastructure in Kaliningrad city. The content of total phenolic compounds and subgroups: catechins, leucoanthocyanins, flavonoids, tannins); monosaccharides (glucose and fructose), pectins, organic acids, ascorbic acid, macro- and microelements, as well as antioxidant activity in hawthorn fruits were studied. The influence of the anthropogenic factor on the variability of their chemical composition was shown. It has been established that hawthorn fruits from areas with minimal impact of anthropogenic factors can accumulate phenolic compounds (up to 15.9 mg/g), leucoanthocyanins (up to 1.5 mg/g), tannins (up to 6.5 mg/g ), catechins (up to 4.1 mg/g), flavonoids (up to 6.0 mg/g), fructose (up to 14.1%), pectin (up to 11.6%), organic acids (1.45%), ascorbic acid (up to 49.3 mg/100 g), calcium (up to 12.12 mg/g), zinc (up to 39.12 mg/kg) more intensively and demonstrated higher antioxidant activity (up to 9.7 mg/g). The cluster analysis carried out on the content of phytochemicals proved the dependence of the accumulation of nutrients in hawthorn fruits on the growing conditions of plants. The obtained results allow us to consider the fruits of hawthorn C. oxyacantha as a valuable raw material for use as food additives for various purposes.

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Mathematical modeling of drying passion fruit peel and influence of temperature on color, phenolic compounds and antioxidant activity

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v5i2.163 ◽

2014 ◽

Vol 5 (2) ◽

pp. 17 ◽

Cited By ~ 1

Author(s):

Sabrina Fortini Spoladore ◽

Camila Andressa Bissaro ◽

Tatiane Francielli Vieira ◽

Marcos Vieira da Silva ◽

Charles Windson Isidoro Haminiuk ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Passion Fruit ◽

Raw Material ◽

Total Phenolic ◽

Fruit Peel ◽

High Fiber ◽

Different Temperatures ◽

Influence Of Temperature On ◽

Higher Temperature

The passion fruit peel is a byproduct from juice industry and when it is not discarded or used as fertilizer or feed, can serve as raw material for industry pectin or other  functional ingredients, due to its high fiber content and minerals. The objective of this study was to evaluate the influence of drying temperature on the characteristics of color, phenolic compounds and antioxidant activity of passion fruit peel. We also analyzed the ability of some mathematical models in representing the drying. The product reached constant humidity at 240 minutes for drying at 90 °C, 300 minutes to 80 ºC, 390 minutes to 70 ºC and 360 minutes to 60 ºC. The Page model was the best to represent the process at all temperatures studied (R2 from 0.982 to 0.998). Significant color variations were observed during the trial at different temperatures. The total phenolic compounds and antioxidant activity identified in fresh samples also showed variations in their levels at the end of the drying process. A decrease in antioxidant capacity occurred and an increasing in the phenolic compounds with higher temperature.DOI: 10.14685/rebrapa.v5i2.163

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Damages of spittlebug on sugarcane quality and fermentation process

Scientia Agricola ◽

10.1590/s0103-90162010000500009 ◽

2010 ◽

Vol 67 (5) ◽

pp. 555-561 ◽

Cited By ~ 9

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.

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