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Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds
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Food waste, a by-product of various industrial, agricultural, household and other food sector activities, is rising continuously due to increase in such activities. Various studies have indicated that different kind of food wastes obtained from fruits, vegetables, cereal and other food processing industries can be used as potential source of bioactive compounds and nutraceuticals which has significant application in treating various ailments. Different secondary metabolites, minerals and vitamins have been extracted from food waste, using various extraction approaches. In the next few years these approaches could provide an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods. In this review a comprehensive study of various techniques for extraction of bioactive components citing successful research work have been discussed. Further, their efficient utilization in development of nutraceutical products, health benefits, bioprocess development and value addition of food waste resources has also been discussed.
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... El término se refiere a los desechos orgánicos producidos durante la cosecha, procesamiento y distribución de productos alimenticios, así como aquellos derivados de cocinas domésticas o comerciales (Tlais et al., 2020). En los países industrializados, los alimentos se pierden cuando la producción supera la demanda (Gustavson et al., 2011), mientras que, en países subdesarrollados, la falta de infraestructura o métodos de conservación y manipulación adecuados (Sagar et al., 2018) ha provocado que las pérdidas y desperdicios de alimentos incrementen significativamente cada año (desde el 30 hasta el 60%), lo que causa problemas tanto ambientales por la generación de fuentes innecesarias de gases de efecto invernadero, como económicos, debido a que se desaprovechan recursos que pueden ser destinados a mejorar la producción y seguridad alimentaria (Gustavson et al., 2011;Kumar et al., 2017). ...
... De acuerdo con la literatura, el desperdicio de alimentos puede superar los 126 millones de toneladas a nivel mundial a partir del año 2020, con incrementos significativos cada año, por lo que es importante buscar estrategias que ayuden al aprovechamiento de los desechos alimentarios y contribuyan a mejorar la calidad del medio ambiente (Kumar et al., 2017). Los residuos alimenticios se caracterizan por tener compuestos biológicamente activos (polifenoles, flavonoides, carotenoides y alcaloides, aceites esenciales, fibras solubles e insolubles y péptidos) que después de extraídos pueden ser utilizados como ingredientes o aditivos en la elaboración de alimentos con propiedades funcionales (Kumar et al., 2017). ...
... De acuerdo con la literatura, el desperdicio de alimentos puede superar los 126 millones de toneladas a nivel mundial a partir del año 2020, con incrementos significativos cada año, por lo que es importante buscar estrategias que ayuden al aprovechamiento de los desechos alimentarios y contribuyan a mejorar la calidad del medio ambiente (Kumar et al., 2017). Los residuos alimenticios se caracterizan por tener compuestos biológicamente activos (polifenoles, flavonoides, carotenoides y alcaloides, aceites esenciales, fibras solubles e insolubles y péptidos) que después de extraídos pueden ser utilizados como ingredientes o aditivos en la elaboración de alimentos con propiedades funcionales (Kumar et al., 2017). ...
Resumen A pesar de los esfuerzos de la industria por prolon-gar la vida útil de los alimentos, gran cantidad de éstos formarán parte de los desperdicios alimenti-cios que generan pérdidas económicas y, a su vez, impactan de manera negativa en el medio ambiente. En este sentido, la revalorización de los residuos ali-mentarios provenientes del campo o de la industria de alimentos es una estrategia viable que favorece a la economía circular, ya que contienen componen-tes biológicamente activos que pueden ser utilizados como ingredientes o aditivos en la elaboración de alimentos funcionales. El presente trabajo revisa el uso de los desechos ali-menticios como fuente de componentes bioactivos y su aplicación en la elaboración de alimentos con poten-cial funcional. Dentro de los principales componentes bioactivos que se encuentran en los residuos alimen-tarios destacan los fitoquímicos (polifenoles, flavo-noides, carotenoides y alcaloides), aceites esenciales, fibras solubles e insolubles y péptidos, además de vita-minas y minerales. Estos componentes han llamado la atención en los últimos años debido a sus efectos be-néficos y al impacto positivo en la salud de los consu-midores asociado directamente a su actividad biológica
... The consumption of foods rich in polyphenols has been demonstrated to contribute to a reduction in the incidence of several health conditions, such as colon cancer, liver disorders [26], cardiovascular diseases [27], and obesity [28]. The investigation of diverse conventional methodologies has been conducted to extract bioactive compounds from specific fresh food products or food waste materials [29][30][31]. Common extraction techniques include soaking, maceration, infusion, percolation, and Soxhlet extraction [32]. The efficacy of these techniques is influenced by various factors, including the choice of solvent, the solvent's solvation capacity, the degree of agitation, and the temperature [29]. ...
... This implies that the PEF treatment aspires to enhance the accessibility of consumer-grade, polyphenol-abundant food products of superior quality [39]. The investigation of diverse conventional methodologies has been conducted to extract bioactive compounds from specific fresh food products or food waste materials [29][30][31]. Common extraction techniques include soaking, maceration, infusion, percolation, and Soxhlet extraction [32]. The efficacy of these techniques is influenced by various factors, including the choice of solvent, the solvent's solvation capacity, the degree of agitation, and the temperature [29]. ...
Nowadays, more and more researchers engage in studies regarding the extraction of bioactive compounds from natural sources. To this end, plenty of studies have been published on this topic, with the interest in the field growing exponentially. One major aim of such studies is to maximize the extraction yield and, simultaneously, to use procedures that adhere to the principles of green chemistry, as much as possible. It was not until recently that pulsed electric field (PEF) technology has been put to good use to achieve this goal. This new technique exhibits many advantages, compared to other techniques, and they have successfully been reaped for the production of extracts with enhanced concentrations in bioactive compounds. In this advancing field of research, a good understanding of the existing literature is mandatory to develop more advanced concepts in the future. The aim of this review is to provide a thorough discussion of the most important applications of PEF for the enhancement of polyphenols extraction from fresh food products and by-products, as well as to discuss the current limitations and the prospects of the field.
... The first ones are esters of hexahydroxydiphenic acid (HHDP) bound to a polyol and, when it is exposed to strong acids or bases, ester bonds hydrolyze and HHDP reorganizes into a dilactone, producing ellagic acid [11,12]. Ellagitannins can be found in grapes, rambutan, strawberries, cranberries, blueberries, guavas, and raspberries, among others [13] Food processing has increased the by-products or agroindustrial wastes, which are produced along the food supply chain in stages such as agricultural production, manufacturing, processing, and distribution [14]. Recently, the use of agroindustrial wastes has become a global concern due to environmental protection; following this, residues can be valorized by extracting high-value compounds which can be reused as functional and nutraceutical ingredients; for example: proteins, polysaccharides, fibers, flavoring compounds, and phytochemicals [15]. ...
... Bioactive compounds have been recovered via various techniques and are mainly based on solvent extraction, supercritical fluid extraction, subcritical water extraction, enzymes, ultrasounds, and microwaves. These techniques allow for the recovery of specific bioactive compounds [14]. The extraction methods exhibit some disadvantages, such as their use of toxic solvents that damage the environment, their cost, their being difficult to implement, and their use high temperatures that can damage the bioactive compounds. ...
This study investigated the recovery of polyphenolic compounds such as punicalagin, punicalin, and ellagic acid via solid-state fermentation (SSF)-assisted extraction from pomegranate peel (Punica granatum L.) using Aspergillus niger GH1 and Saccharomhyces cerevisiae. Food processing has contributed to the increase in agroindustrial wastes, which has become a global concern due to environmental protection. However, these wastes can be valorized via the extraction of high-value components such as bioactive compounds. Ellagitannins extracted during the bioprocesses were identified via the HPLC–MS technique and quantified via total polyphenols (hydrolyzable and condensed assays). Enzymatic activities were tested. HPLC–MS analysis showed a decrease in the levels of punicalagin, the formation of punicaline, and the accumulation of ellagic acid during fermentation kinetics. The present study compares two different bioprocesses in order to obtain, from agroindustrial wastes, high-added-value compounds using SSF-.
... During the entire life cycle of food, some parts of the products can be wasted, generating residues or by-products. The highest food waste is produced by household activities (42%) and by industrial processing (39%) (Krishan Kumar et al. 2017). Agro-industrial by-products are usually used for animal feed or as fertilizers. ...
... Agro-industrial by-products are usually used for animal feed or as fertilizers. However, this material generated by industrial food processing is a rich source of bioactive compounds (Arruda et al. 2021;Kumar et al. 2017). ...
Recently, growing demand for products enriched with natural compounds that support human health has been observed. Black rice, its by-products, and residues are known to have in their composition a large amount of these compounds with biological potential, mainly anthocyanins. These compounds have reported effects on anti-obesity, antidiabetic, antimicrobial, anticancer, neuroprotective, and cardiovascular disease. Therefore, the extract from black rice or its by-products have great potential for application as ingredients in functional foods, supplements, or pharmacological formulations. This overview summarizes the methods employed for the extraction of anthocyanins from both black rice and its by-products. In addition, trends in applications of these extracts are also evaluated regarding their biological potential. Commonly, the extraction methods used to recover anthocyanins are conventional (maceration) and some emerging technologies (Ultrasound-Assisted Extraction - UAE, and Microwave-Assisted Extraction - MAE). Anthocyanin-rich extracts from black rice have presented a biological potential for human health. In vitro and in vivo assays (in mice) showed these compounds mainly with anti-cancer properties. However, more clinical trials are still needed to prove these potential biological effects. Extracts from black rice and its by-products have great potential in applying functional products with beneficial characteristics to humans and reducing agro-industrial residues.
... Beyond the nutraceutical properties widely demonstrated of a lot of foods, recently the study of agri-food wastes, as a source of bioactive compounds, has also received growing interest [26][27][28][29]. Moreover, these wastes are related to an authentic environmental drawback, and consequently waste disposal becomes a challenge in the agri-food industrial economy [30][31][32][33]. ...
... 14 Taking into account the worldwide presence of tomato losses and the amount of both production and industry stages, increasing efforts are focused on the possibility of reusing and upgrading agro-industrial waste in order to decrease the effect on the environment and give tomato by-products a second life. 15 Few years ago, food by-products were considered neither a cost nor a benefit, but this point of view has become obsolete due to several reasons involving environmental concerns and practices to minimize the impact of waste. 16 The current trend in the recovery of waste consists of treating it as a potential source of compounds because it has been demonstrated that wastes can be a natural source and minimize resources or decrease the high costs of waste disposal. ...
The agri-food industry creates a vast amount of waste each year. This is not just a problem for waste management, in terms of finding space to store waste and preventing escape of harmful waste into the environment; it also represents a loss of resources: the chemicals and energy which have gone into the production of this waste. If current waste streams can be converted into useful resources this will have multiple benefits by reducing the amount of waste sent to landfill or similar, reducing the need for other feedstocks and removing the pressure from feedstocks that could be used as food.
Research into the different types of waste produced by the agri-food industry and approaches to converting them into useful chemicals or chemical feedstocks has advanced rapidly over the last few years. Covering the latest developments in the valorisation of food and agricultural waste, such as valorisation of citrus peel and industrial wastes, this book is a great resource for researchers interested in waste management, sustainability and the circular economy.
... Both the pharmaceutical and food industries are interested in discovering new natural bioactive components that can be used as potential drugs, nutraceuticals, or functional food ingredients [99]. Nutraceuticals offer both nutritional benefits and medicinal effects. ...
Food waste is a matter of great concern because of its impact on society, the economy, and the environment. The requirement of establishing sustainable practices for food waste management as the focus has changed from disposal to valorization. To reduce the environmental effect and create economic opportunities, food waste valorization entails converting waste into valuable resources, such as power, biofuels, animal feed, and high-value commodities. Additionally, the recovery of resources and the extraction of bioactive compounds with a variety of industrial uses are made possible by food waste and by-products. The extraction of bioactive compounds from food waste has been recently been made possible by several new technologies, including microwave-assisted extraction (MAE), high hydrostatic pressure extraction (HHP), pulse electric field extraction (PEFE), supercritical fluid extraction (SFE), ultrasound-assisted extraction (UAE), and enzyme-assisted extraction (EAE). The prime objective of the current review is to highlight the possible use of these bioactive compounds in a variety of fields, such as food, medicine, cosmetics, textiles, and agriculture, and to demonstrate their numerous advantages and wide-ranging consequences. The manuscript also provides a thorough analysis of the challenges encountered in the recovery of bioactive compounds and provides insight into potential future developments.
... Our results also showed that the TPC contents recorded in this work were quite promising, particularly when compared to those found in other fruit or vegetable wastes [35][36][37]. It is important to know that the high availability of squash by-products at no cost make them a promising plant matrix for obtaining phenolic compounds. ...
This study employed the mixture design method to determine optimal solvent combinations, aiming to obtain refined extracts from squash peels with enhanced antioxidant properties. We optimized extraction solvents, focusing on recovering the total phenolic compounds (TPC) and increased antioxidant properties using a second-order polynomial equation through the response surface methodology (RSM). Six solvents (MeOH, Hexane, DCM, EtOAc, BuOH, and water) were assessed for their effects on TPC and antioxidant activity in preliminary experiments. The refined extracts underwent a HPLC analysis for a phenolic composition determination and were further evaluated for their antibacterial activity and cytotoxicity. The results revealed a rich phenolic content in the refined extract from peels of Bejaoui landrace, primarily catechin (8.06 mg/g dry extract (DE)), followed by epicatechin and kaempferol (5 mg/g DE). Antibacterial tests against Enterococcus faecalis, Pseudomonas aeruginosa, Salmonella typhimurium, and Staphylococcus aureus showed significant antimicrobial activities, especially for Karkoubi and batati landraces, where the growth inhibitions were 99%, 96%, 97%, and 80% and 94%, 89%, 98%, and 96% for the respective bacteria. The peel extracts exhibited a negligible cytotoxicity on the RAW264.7 cell line, even at high concentrations. Our findings emphasize the potential antioxidant and antibacterial properties of peel extracts due to diverse phenolic compounds, suggesting the potential use of squash peels in the food and nutraceuticals industries as sources of natural antimicrobial agents.
... Regarding meat products, the efforts of specialists are mainly directed to their modification by changing the content of lipids and fatty acids and / or by adding a number of functional ingredients: fibers, vegetable proteins, monounsaturated or polyunsaturated fatty acids, vitamins, calcium, phytomaterials (Premkumar & Vasudevan, 2018). It is necessary that the combined meat products have a high biological value due to the combination of meat raw materials with food and protein supplements of animal and vegetable origin, characteristic for pronounced functional properties and the context, food waste is an important source of bioactive components that can be used as ingredients or additives to develop functional foods (Kumar et al., 2017). ...
The problems of providing consumers with healthy nutrition in sufficient quantities are typical for the entire modern world, and specialists are working hard to solve them, trying to harmonize the priorities of nutritional value with the basics of thrifty use of food resources. In this regard, it is important to develop functional food products, the composition and production technology of which rationally correspond to the nutritional needs of certain categories of consumers. The purpose of the article is to substantiate the use of the indicated vegetable raw materials in functional pâté products and to determine the quantitative parameters of their inclusion in formulations. To study the swelling and hydration of the samples, conventional laboratory methods were used, the water-retaining and fat-retaining capacities were determined by the Schoch method, the amino acid composition-by using the High-Performance Liquid Chromatography. The research has confirmed the feasibility of using plant flour and oils as sources of protein and fat to impart functional properties to meat products and to save valuable meat raw materials. Studies of the physical, chemical and functional-technological properties of flaxseed, rice, corn, sunflower flour showed that flaxseed and rice flour are the most suitable for creating formulations of functional meat products. The determination of the amino acid composition of these two types of flour showed a higher content of essential amino acids, including lysine, in flaxseed flour, which is very valuable for ensuring the proper functioning of the child's brain. For the rational conduct of research, a generalized scheme for planning formulations of functional pâté products was proposed, based on the properties of the used plant materials and the desired functional properties of these products. The practical value of the studies performed is that they made it possible to determine the necessary ratios of vegetable raw materials in the formulations of meat pâtés, which determine their functional properties
... Recently, functional and nutraceutical products began to gain more and more importance in business strategy of the food manufacturers, in order to fulfill a growing request for this new type of food. This trend has sparked the search for new sources of natural substances (carotenoids, tocopherols, sterols, terpenes, and polyphenols) apart from fruits and vegetables [1,2]. Hence, the exploration of agro-industrial wastes has become the object of major interest and a lot of effort has been made to develop strategies in the aim to obtain new phytochemicals useful as drugs, functional food ingredients, or nutraceuticals [3,4]. ...
... Agricultural wastes have valuable components and it is truly a waste to discard any of them (Lai et al., 2017). Nutraceutical foods have medicinal effects, they are helpful in improving health and well-being, enhance immunity, and therefore useful in the treatment and prevention of specific diseases (Kumar et al., 2017). The plant bioactive components effects in multiple ways by improving feed consumption ratio, minimizing nitrogen excretion, and alteration in gut flora and overall health status of organisms (Alemayehu et al., 2018). ...
... Agricultural wastes have valuable components and it is truly a waste to discard any of them (Lai et al., 2017). Nutraceutical foods have medicinal effects, they are helpful in improving health and well-being, enhance immunity, and therefore useful in the treatment and prevention of specific diseases (Kumar et al., 2017). The plant bioactive components effects in multiple ways by improving feed consumption ratio, minimizing nitrogen excretion, and alteration in gut flora and overall health status of organisms (Alemayehu et al., 2018). ...
... Recovery strategies involve extracting valuable compounds from waste materials to create new products, reducing waste and creating economic opportunities. One example of a recovery strategy in the food industry is the extraction of valuable compounds from food waste (Kumar et al., 2017). Food waste is a significant problem in the food industry, and it is estimated that up to one-third of all food produced is lost or wasted. ...
The food industry is a major contributor to the generation of waste and the depletion of natural resources. In order to address these challenges, the circular economy approach offers a promising framework for sustainable waste management in the food industry. This article reviews circular economy strategies, including waste reduction, reuse, recycling, and resource recovery, and explores their potential for reducing environmental impacts and increasing economic benefits in the food industry. The article also discusses the challenges and opportunities associated with implementing circular economy strategies in the food industry, including regulatory barriers, consumer behaviour, and market demand. Finally, the article presents case studies of circular economy initiatives in the food industry, highlighting best practices and lessons learned. Circular economy strategies offer a comprehensive and integrated approach to sustainable waste management in the food industry, and that their successful implementation requires collaboration and innovation across the food value chain.
... These include prioritizing a focus on individual health, management of harvest glut in traditional local supply chains and scaling up food loss reduction initiatives, purchasing of agricultural produce and products from smallholder farmers for establishment of strategic emergency reserves, investment in postharvest technologies and mechanization, and establishment of food processing communities in close proximity to rural smallholder farmers, among others. Kumar and Yadav [186] posited that food waste contains active compounds that can be harvested and reprocessed to produce essential products. Such active compounds include polysaccharides, fibers, proteins, secondary phytochemicals, nutrients, and microorganisms. ...
Despite efforts to reduce global food insecurity, success has been limited in many developing countries due to numerous inherent problems. The challenges and vulnerabilities associated with food security in these countries have been exacerbated by the current coronavirus (COVID-19) pandemic. As a rapid response strategy to minimize the coronavirus' spread, countries have put in place different forms of movement restrictions, locally and globally, which have therefore affected agricultural production, food availability, and accessibility. Focusing on the four pillars of food security, this paper provides an overview of the pandemic's impacts on food availability, accessibility, utilization, and stability drawing examples from different developing countries. The report also suggests some response strategies that could be adopted or (where already in existence) strengthened to promote food security in developing countries, during and after a pandemic/crisis. The strategies of major concern to ensure continued availability and accessibility of food during and after a pandemic/crisis include (i) establishment of community-based food networks, (ii) food and agriculture data collection and maintenance, (iii) stabilizing food prices, (iv) infrastructural development for food security, (v) increasing investment in agricultural research and policies, (vi) adopting modern farming practices, and (vii) reduction and management of agricultural and food waste. Review Methodology: Academic search engines and databases such as Google Scholar, Scopus, ProQuest, Web of Science, and CAB Abstracts were utilized to discover a broad range of literature cited. 2 CAB Reviews
... From a circular economy perspective, "green chemistry" with zero waste is attracting great interest in the efficient reuse of waste materials. In most cases, these residues contain bioactive compounds, specifically polyphenols, that are widely applicable [1][2][3]. ...
The wine industry produces large amounts of grape pomace (GP), a waste that needs to be disposed of properly. Bioactive compounds with high added value can be recovered from GP as an interesting strategy to reduce the environmental impact. Here, two different technologies were employed to recover polyphenol compounds from GP: microwave hydrodiffusion and gravity (MHG) and ultrasound-assisted extraction (UAE). The further purification of UAE and MHG extracts was carried out through solid-phase extraction (SPE) to obtain three fractions, F1, F2 and F3. ATR-FTIR analysis confirmed the presence of sugar and polysaccharide components in F1, as well as non-anthocyanin and anthocyanin compounds in F2 and F3, respectively. Also, the chemical profile was determined by HPLC-UV-DAD, identifying the presence of catechin in F2, and malvidin-3-O-glucoside chloride and cyanidin chloride derivative as the main anthocyanin compounds in F3. The fractions and their parental extracts were characterized for total phenolic content (TPC) and scavenger activity by in vitro assays. We found that F2-MHG and F3-MHG contained phenol contents 6.5 and 8.5 times higher than those of the parental non-fractionated extracts. Finally, F3-MHG (100 μg/mL, w/v) was shown to reduce the proliferation of HT-29 cells.
... Enzymes such as cellulase, βglucosidase, xylanase, β-gluconase, and pectinase help to break down the structure of the cell wall and depolymerize its polysaccharides, facilitating the release of bound compounds from these structures. 101 EAE is recognized as a greener technology due to the use of water as a solvent instead of organic chemicals for bioactive compounds extraction. Previously, it has been reported that enzyme preparations combining cellulases and pectinases increase PCs recovery rates from grape pomace. ...
Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.
... Similarly, the case of vegetables like cauliflower and broccoli (43%), garlic (22%), carrots and turnips (20%), etc. constitutes the nonedible portions(De Laurentiis et al. 2018). The remains of vegetables and fruits mainly consist of pomace, seeds, skins, and peels, which are enriched with nutrients for the production of high value-added bioactive compounds like flavonoids, dietary fibers, phytochemicals, polysaccharides, proteins, and flavor compounds(Kumar et al. 2017;Kowalska et al. 2017;Sagar et al. 2018;Ran et al. 2019). ...
Vegetables and fruits have been considered as one of the most consumed staple foods in society as these possess many health-promoting factors. The enhanced day-today demand has fastened their production and processing rate, which generates a plethora of significant fresh and processed vegetable and fruit wastes. Various vegetable and fruit processing practices produce around 20-30% of waste by-products constituted of skin, pomace, seeds, etc. These waste materials are a rich source of many functional bioactive compounds such as polyphenols, vitamins , fibers, enzymes, oils, etc. These phenolic and bioactive compounds can be recovered from vegetable and fruit wastes through several extraction methods. Further, these extracted valuable materials have been valorized into value-added products especially tailored for many pharmaceuticals, health, and food applications. The present chapter focuses on types of vegetable and fruit waste, phenolic and bioactive compounds present in this waste, various strategies from the extraction of these valuable materials, and their possible conversion into functional value-added products.
... Several studies showed that different kinds of agricultural and food industrial byproducts can be utilized as source of natural substitutes which have considerable applications in curing diverse diseases [10]. Thus, in coincidence with today's consumer desires, the present work was focused on screening and analysis in the employment of some agricultural and food industry by-products, i.e., pomegranate leaves and peels and the leaves of fig, guava and olive as naturalist antibacterial to eradicate pathogenic and spoilage-bacteria from food environments. ...
In the latest years, there was an interest in seeking for antimicrobial substances of botanical parts that have capability to suppress foodborne pathogens. Therefore, the antibacterial activity was evaluated on the crude juices produced from the mechanical pressing of some agro and food industrial byproducts, i.e., pomegranate leaves and peels and the leaves of fig, guava and olive. Also, the cytotoxicity effects of these crude juices on normal cells were estimated to check the safety of these crude juices on the human body. The results elucidate that the crude juice of pomegranate peels showed bactericidal ability against all tested bacteria. Olive leaves crude juice exhibited bactericidal ability against S. aureus, B. cereus and E. coli only, while guava leaves crude juice had a bactericidal activity against only S. aureus and P. aeruginosa. Otherwise, pomegranate leaves and fig leaves crude juices did not show any inhibition zones at all. Toxicological potential of crude juices under study revealed no cytotoxic effects at the concentrations used in the current study. Accordingly, pomegranate peels crude juice can be used as a naturalistic antibacterial substance to prohibit the deterioration of stored foods by bacteria moreover, the shelf-life of food would be expanded and massive economic losses due to food wastage would be avoided.
... Además de su efecto antioxidante, los CF extraídos de RAI son capaces de promover la salud del consumidor mediante otras acciones, tales como su potencial antiobesogénico [41], antiinflamatorio [42], anticancerigeno, antiinflamatorio [12], entre otros. Estos efectos justifican porqué su obtención a partir de residuos se ha convertido en un campo de interés actual [43], cuyas aplicaciones se centran en la elaboración de alimentos funcionales y nutracéuticos [42]. ...
El presente trabajo describe los nutrientes y compuestos fenólicos contenidos en diversos residuos agroindustriales (RAI). Los RAI pueden derivar en problemas que comprometen la alimentación y salud de las poblaciones más vulnerables si no son aprovechados adecuadamente. Por ello es importante crear alternativas que contribuyan a contrarrestar el problema, desde la producción de alimentos hasta la mesa del consumidor. Los RAI de frutas, verduras, cereales y oleaginosas contienen nutrientes y compuestos fenólicos que pueden ser benéficos a la salud debido a sus efectos antioxidantes, antiinflamatorios, antidiabéticos, entre otros. Los RAI podrían también ser aplicados en el desarrollo de alimentos, debido a sus características tecnofuncionales como la capacidad de actuar como agentes gelificantes, emulsificantes, estabilizantes y espesantes. De acuerdo con lo anterior, el empleo de RAI para un segundo uso es prometedor, sin embargo, aún quedan algunos retos por resolver, tales como el escalamiento y la optimización de su extracción.
... In ultrasound-assisted extraction (UAE), a solvent is used to extract components from plant matrices using sound energy as the primary driving mechanism. Because UAE takes place quickly and uses less solvent, it is viewed as being more eco-friendly (Kumar et al., 2017). ...
Fruit waste has considerable potential for valorization as a pectin source. This research work concentrated on assessing the ability of kinnow (Citrus reticulata) peel as a raw material for pectin isolation. Pectin was isolated from kinnow peel through conventional methods (aqueous extraction and acid-assisted extraction) and novel green methods (microwave and ultrasound-assisted extraction). The pectin obtained with these techniques was analyzed and compared in terms of yield and physicochemical properties. The pectin yield ranged from 18.57% (aqueous extraction) to 30.59% (ultrasound-assisted extraction). The isolated pectin contained methoxyl (5.8 to 7.2%), anhydrouronic acid (57.6 to 73.4%), degree of esterifica-tion (55.7 to 80%), and galacturonic acid (64.5 to 68.2%). Structural analysis by Fourier transform infrared spectroscopy and X-ray diffraction showed that the pectin extracted was pure, crystalline, and of high methoxyl in nature. The scanning electron microscopy result showed that the ultrasonic treatment affected the pectin matrix, thus causing the disruption of bonds between pectin molecules. According to the result of characterization, it can be concluded that novel green technologies provide better pectin in terms of yield and quality in comparison with conventional techniques.
... Blackberry residues are a significant natural source of colorants and nutraceuticals, with 4.31 mg cyanidin-3-O-glucoside equivalent/g [175]. Citrus peel and pomace are also considered to be valuable sources of carotenoids [176,177]. These compounds could function as natural colorants in products and help to extend the shelf life of foods and beverages by preventing pathogens, contaminants, or unpleasant flavors. ...
The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.
Fruit by-products are a rich resource that can be used to make nutraceuticals, biofuels, and other healthy products. Fruit by-products are made up of a variety of organic substances, such as lipids, proteins, carbohydrates, and vital nutrients like potassium, nitrogen, and phosphorus. The procedures employed for valorization and the end products are greatly influenced by these elements. A green technique to lower greenhouse gas emissions, landfill waste, and leachate production while simultaneously fostering economic growth is the valorization of fruit by-products. To effectively limit the production of fruit waste, the relevant policies must be put into place. The goal of this chapter is to show how fruit waste may be used as a useful resource to develop novel transformation opportunities and produce goods with increased value.
Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds’ low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.
This study aimed to assess the antileishmanial activity of biomolecules obtained from Olea europaea L. leaves and twigs recovered from eight Tunisian cultivars. The extraction was first carried out with 80% methanol, and then the obtained extract was fractionated using three solvents of increasing polarity: cyclohexane (CHX), dichloromethane (DCM) and ethyl acetate (EtOAc). The antileishmanial activity was determined against leishmanial strains responsible for cutaneous, visceral, and mucocutaneous leishmaniasis. The cyclohexane fraction of the leaves of cv. Chemlali from the region of Sidi-Bouzid exhibited the strongest leishmanicidal activity against all the tested leishmanial strains. The inhibition concentrations (IC50) were 16.5, 14.5, and 7.4 μg mL−1 for Leishmania mexicana (cutaneous), Leishmania braziliensis (mucocutaneous), and Leishmania donovani (visceral), respectively. Interestingly, low cytotoxicity was observed on THP-1 cells with selective indexes (SI) ranging from 22.8 to 50.5. HPLC-HRMS and full-house NMR analysis allowed the identification of three triterpenic compounds, oleanolic acid (IC50 = 64.1 μg mL−1), erythrodiol (IC50 = 52.0 µg mL−1), and uvaol (IC50 = 53.8 μg mL−1). Antileishmanial activity of uvaol and oleanolic acid has been previously reported. However, this work constitutes the first report of the antileishmanial activity of erythrodiol which showed combinatorial interaction with uvaol (IC50 = 26.1 μg mL−1) against Leishmania tropica. The mixture of the three compounds, as major ones, exhibited an enhanced activity against Leishmania tropica (IC50 = 16.3 µg mL−1) compared to erythrodiol alone or the combination of uvaol and erythrodiol. This finding is of great importance and needs further investigation.
Medical food is consumed for the purpose of improving specific nutritional requirements or disease conditions. It can function to improve various diseases such as inflammation, diabetes, and cancer. It is...
Fruit and its extract consumption as part of a diet is a long-standing and well-established practice that aids in supplementing the body’s essential nourishment. The demand for healthy food habits is increasing day by day as the population increases and becoming health cognizant. Fruits and vegetables are exceptional sources of high nutrition. Among fruits, citrus fruits are the most consumed and globally grown in more than 140 countries throughout the world. Citrus fruits majorly belong to the Rutaceae family, are abundant in dietary fiber, and contain mainly sugars like sucrose, glucose, and fructose which help to prevent gastrointestinal disorders and increase the high circulation of cholesterol in the blood. Citrus fruits are one of the most widely processed fruits in the world, resulting in the production of enormous amounts of by-products that are high in cellulose, hemicellulose, soluble sugars, pectin, and essential oils. Citrus peel waste is rich in ascorbic acid, essential oils, pectin, flavonoids, polyphenols, sugars, dietary fibres, and biomass and contains some trace elements. Biomass of citrus waste is used as animal feed and is helpful in soil fertility by adding organic matter. Citrus residues are rich in diversified phytochemicals, which are antimicrobial, anti-inflammatory, antidiabetic, antidepressant, and anticarcinogenic in nature. Studies reported that citrus waste possesses promising nutraceutical candidates for controlling hypercholesterolemia and other health problems. Additionally, exhibits inhibitory activity against pathogenic bacteria and fungi due to the presence of alkaloids, flavonoids, terpenoids, and others. Flavonoids help in reducing the viral attacking risk. In addition, citrus waste is used in biogas production, production of biodegradable polymers in industries, production of cosmetics, and also used as nutraceuticals. Certain compounds from citrus waste are used as preservatives, flavoring agents, and food additives in food industries. Hence, taking into account the importance of citrus waste, this chapter gives an overview of the bioactive compounds found in citrus waste and their applications. Further, this chapter brings together new studies in the areas of nutrition, nutraceuticals, biological and industrial applications of citrus waste. Moreover, concise and in-depth knowledge of this multiformity is offered, which may aid in the optimization and long-term use of citrus waste for the extraction of novel bioactive compounds.
Rapid industrialization as a consequence of the population explosion has led to the expansion of the agricultureand food processing sector to feed every mouth and to meet rapidly growing market demand. Extensive harvesting and processing of crops and raw agricultural harvests, and production of secondary and tertiary wastes from industrial manufacturing operations associated with agricultural and food products have impacted the environment in adverse ways, which is causing irreparable damages. To minimize the carbon load on earth, several sustainable technologies have been developed, which can save the environment as well as generate some useful and industrially important products. This review work focuses on the current scenario of these wastes, and their harmful effects on nature in general, and on the environment in particular. It also suggests that sustainable techniques can minimize these harmful impacts, and can instead manufacture some valuable products like antibiotics, enzymes, organic acid, organic chemicals, biomass, pigment, flavors, solid fuel, and bioalcohol. Thus, this is a comprehensive and extensive account of the utilization of agricultural and food processing wastes to derive valuable, useful products.
This chapter provides and overview of the state-of-the-art valorization of several common and rare tropical fruits harvested in Mexico as a source of bioactive compounds with nutraceutical properties. The text includes an analysis and discussion focused on the content of the nutraceutical molecules present mainly in the coproducts (peels, seeds, pulp remains, internal tissues, and other unused parts), as well as the advantages and disadvantages of the methods used for their extraction. Identification techniques, in vitro and in vivo methods to evaluate the different biological properties with specific detail on its effect as a nutraceutical on the human microbiome is also discussed. Finally, a prospective vision about the production, new applications in medicine of these compounds is also presented.
A bioactivity-oriented chemical investigation of the 70% MeOH-soluble extract from the episperm of fenugreek microgreen, Trigonella foenum-graecum L., Fabaceae, led to the isolation of four (E)-p-coumaroyl acylated C-glycosylflavones and four C-glycosylflavones. Among them, two 6-C-glycosylflavones bearing a (E)-p-coumaroyl moiety, named isovitexin 2″-O-(E)-p-coumarate and isoorientin 2″-O-(E)-p-coumarate, were isolated for the first time from the Trigonella genus. All compounds’ inhibitory effects were evaluated against xanthine oxidase. Isovitexin 2″-O-(E)-p-coumarate and isoorientin 2″-O-(E)-p-coumarate showed the best inhibitory effect with IC50 values of 36.08 ± 0.93 and 35.85 ± 0.64 μM, respectively. Furthermore, enzyme kinetics revealed that the inhibition types of compounds isovitexin 2″-O-(E)-p-coumarate and isoorientin 2″-O-(E)-p-coumarate were all mixed-type inhibition. Molecular docking revealed that (E)-p-coumaroyl acylated 6-C-glycosylflavones reside at the molybdopterin cofactor pocket near the molybdenum atom, which may have caused the changes of active conformation of xanthine oxidase protein, and thus inhibited the production of uric acid. All the results inspired us to recycle the episperm of fenugreek microgreen and further investigated the medicinal values of (E)-p-coumaroyl acylated 6-C-glycosylflavones as xanthine oxidase inhibitors.Graphical Abstract
Background:
Dichloromethane extract of Cleistocalyx nervosum var. paniala seeds exhibited an anticarcinogenicity against chemically-induced the early stages of carcinogenesis in rats. This study aimed to identify anticarcinogenic compounds from C. nervosum seed extract (CSE).
Methods:
Salmonella mutation assay was performed to determine mutagenicity and antimutagenicity of partially purified and purified compounds of CSE. The anticarcinogenic enzyme-inducing activity was measured in Hepa1c1c7. Moreover, the anticancer potency was examined on various human cancer cell lines. The anticarcinogenicity of DMC was investigated using dual-organ carcinogenicity model. The number of preneoplastic lesions was evaluated in the liver and colon. The inhibitory mechanisms of DMC on liver- and colorectal carcinogenesis were investigated.
Results:
Six partially purified fractions (MK1 - MK6) and purified compounds, including 2,4'-dihydroxy-6'-methoxy-3',5'-dimethylchalcone (DMC) and hariganetin, were obtained from CSE. Among these fractions, MK4 and DMC presented the greatest antimutagenicity against indirect mutagens in bacterial model. Moreover, MK5 possessed an effective anticarcinogenic enzyme inducer in Hepa1c1c7. The MK4, DMC and CSE showed greater anticancer activity on all cell lines and exhibited the most effective toxicity on colon cancer cells. Furthermore, DMC inhibited the formation of colonic preneoplastic lesions in carcinogens-treated rats. It reduced PCNA-positive cells and frequency of BCAC in rat colon. DMC also enhanced the detoxifying enzyme, GST, in rat livers.
Conclusions:
DMC obtained from CSE may be a promising cancer chemopreventive compound of colorectal cancer process in rats. It could increase detoxifying enzymes and suppress the cell proliferation process resulting in prevention of post-initiation stage of colorectal carcinogenesis.
Agrobacterium rhizogenes-mediated hairy root culture offer a promising approach for gene function analysis and production of plant secondary metabolites. Here, we obtained red litchi hairy roots using A. rhizogenes-mediated LcMYB1 transformation. Using high performance liquid chromatography, the main anthocyanins in the red hairy roots were determined to be cyanidin 3-rutinoside and cyanidin 3-glucoside. A total of 164 metabolites were significantly upregulated or downregulated in the red hairy roots, which were mostly involved in flavone and flavonol pathway, and flavonoid pathway. The transcriptome analysis revealed 472 differentially expressed genes (DEGs). Up-regulated genes were considerably enriched in anthocyanin, flavone and flavonol biosynthesis. Integrative metabolite profiling and transcriptome analyses showed that LcF3'H, LcUFGT1, and LcGST4 were key structural genes in anthocyanin biosynthesis. However, the expression of Cinnamyl-alcohol dehydrogenase (CAD) and Peroxidase (POD) leading to the production of lignin were significantly down-regulated, suggesting flavonoids and lignin compete with each other in the phenylpropanoid pathway. A total of 52 DEGs were identified as transcription factors. Correlation analysis showed that 8 transcription factors were positively correlated with LcUFGT1, and LcGST4, involving in anthocyanin biosynthesis. These findings clarify the molecular mechanisms of LcMYB1 regulating anthocyanin accumulation in litchi hairy roots.
Agricultural waste and by-products are generated by all activities related to cultivation of crops; vegetable and fruit production and processing; and dairy, poultry, aquaculture and meat production associated with intensive agriculture practices and use of fertilizers. Management of crop residue requires reliable forecast about crop residue to be generated in each season/crop-wise and related policies of the government to handle this biomass. The ever-increasing world population requires increased food and fodder supply which results in increased agricultural waste biomass production. If this biomass is efficiently and wisely used for obtaining value-added products and useful material, this will not only utilize this surplus biomass but also solve many problems of pollution and simultaneously increase the income of farmers. Instead of burning and releasing sequestered carbon in the atmosphere, biomass can be channelled to useful products like antioxidants, charcoal, polysaccharides, peptides, polyphenolics, fertilizer, compost, animal feed and biofuels and developing various technologies for composite materials and innovative uses. A significant quantity (~30%) of food produced globally (1.3 billion tonnes) is wasted due to one or the other reasons, particularly of fruits and vegetables as compared to cereals, root and tuber crops, dairy, beverages, etc. Proper utilization of available resources will solve many socio-economic as well as environmental problems and help in improving living of people in rural areas particularly in developing countries. Plant-based residue or biomass generated by agricultural activities and agriculture-based industry is briefly presented as problem, and remedial measures are required for the benefit of both environment and farmers. In this chapter, we have discussed briefly the impact of agricultural waste on the environment, obtaining useful metabolites and products from it, and emerging novel technologies.
Flavonoids are secondary metabolites found in fruit, vegetables, grains, beverages (tea and wine), and also in food by-products. Food by-products have been recognised as significant sources of flavonoids that have been undervalued. Several studies identified that by-products flavonoids content is frequently higher than in the raw source material. Flavonoids stand out by their diversity in chemical structure, activities, and potential application in industry. Flavonoids have been reported as antioxidant, antibacterial, antiviral, anti-inflammatory, antihypertensive, and antihyperglycemic agents in few clinical trials but in several in vitro and in vivo tests. The cardioprotective and antidiabetic activities of flavonoids are well-documented, being valuable beneficial effects in disease prevention and treatment with applicability in the pharmaceutical and nutraceutical industry. Antioxidant and antimicrobial activity of flavonoids were also applied in food preservation, and the food industry has also been exploring flavonoids as potential natural colouring agents. Cosmetic is another industry where flavonoids have been gaining importance due to their antioxidant, anti-inflammatory, and antimicrobial activity, but also to their UV-protecting and even wound healing properties.
Lycopene and β-carotene were extracted as oleoresin from a Tunisian industrial tomato peels by-product using supercritical CO2. Experiments were conducted at temperatures of 50–80 °C, pressures of 300–500 bar and flow rates of 3–6 g CO2/min for 105 min extraction time. The relative extraction yields varied from 32.02% to 60.85% for lycopene and from 28.38% to 58.8% for β-carotene and only the extraction temperature had a statistically significant effect on the process. The supercritical fluid extraction of lycopene from tomato peels by-product was compared to conventional maceration extraction using hexane, ethyl acetate and ethanol. Besides, the influence of the supercritical CO2 extraction conditions on the extract antioxidant capacity was evaluated using the quenching activity of the free chromogenic radical, 2, 2-diphenyl-1-picrylhydrazyl (DPPH). Important correlation coefficients and models were determined to predict the oleoresin, lycopene and β-carotene extraction yields and the relevant DPPH quenching activity as function of the SFE operation parameters. Interestingly, the supercritical CO2 extracted oleoresin exhibited competitive antiradical activity with the synthetic antioxidant, butylated hydroxytoluene (BHT). Results showed that the Tunisian industrial tomato peels by-product is a potential source of high antioxidative, solvent free and lycopene and β-carotene-enriched oleoresin with promising applications in food and pharmaceutical industries.
Microwave-assisted extraction (MAE) was optimized by response surface methodology in order to enhance the extraction of polyphenols from basil (Ocimum basilicum L). Box–Behnken experimental design on three levels and three variables was used for optimization. Influence of ethanol concentration (50, 70, and 90%); microwave power (400, 600, and 800 W); and extraction time (15, 25, and 35 min) on each response were investigated. Experimental results were fitted to a second-order polynomial model, and multiple regression analysis and analysis of variance were used to evaluate model fitness and optimal conditions. Considering the maximum content of extracted total phenols, total flavonoids, and antioxidant activity, the optimal conditions for all investigated response were ethanol concentration of 50%, microwave power of 442 W, and extraction time of 15 min. Under the optimal conditions, obtained basil liquid extract contained 4.299 g gallic acid equivalents/100 g dry weight (DW) of total polyphenols, 0.849 g catechin equivalents/100 g DW of total flavonoids, and IC50 and EC50 values of 9.602 and 82.889 μg/mL, respectively. The development of simultaneous MAE procedure for extraction of total phenols, total flavonoids, and potential antioxidants from basil, represented valorization of basil as valuable source of bioactive compounds.
An investigation was carried out to extract polyphenols from the peel of kinnow (Citrus reticulate L.) by maceration and ultrasound-assisted extraction (UAE) techniques. The antioxidant potential of these polyphenols was evaluated using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide radical scavenging assays; and their antimicrobial activity was assessed against bacterial strains Staphyloccoccus aureus, Bacillus cereus, and Salmonella typhimurium. The highest extraction yield was obtained through the solvent ethanol at 80% concentration level, whereas UAE was a more efficient technique and yielded comparatively higher polyphenol contents than maceration. Maximum polyphenols were extracted with 80% methanol [32.48 mg gallic acid equivalent (GAE)/g extract] using UAE, whereas minimum phenolics (8.64 mg GAE/g extract) were obtained with 80% ethyl acetate through the maceration technique. Elevated antioxidant activity of kinnow peel extracts was exhibited in three antioxidant assays, where 80% methanolic extracts showed the highest antioxidant activity (27.67±1.11mM/100 g for FRAP) and the highest scavenging activity, 72.83±0.65% and 64.80±0.91% for DPPH and superoxide anion radical assays, respectively. Strong correlations between total polyphenols and antioxidant activity were recorded. Eleven phenolic compounds—including five phenolic acids and six flavonoids—were identified and quantified by high performance liquid chromatography. Ferulic acid and hesperidin were the most abundant compounds whereas caffeic acid was the least abundant phenolic compound in kinnow peel extracts. Maximum inhibition zone was recorded against S. aureus (16.00±0.58 mm) whereas minimum inhibition zone was noted against S. typhimurium (9.00±1.16 mm). It was concluded that kinnow mandarin peels, being a potential source of phenolic compounds with antioxidant and antimicrobial properties, may be used as an ingredient for the preparation of functional foods.
Enhanced production of individual phenolic compounds by subcritical water hydrolysis (SWH) of pumpkin leaves was investigated at various temperatures ranging from 100 to 220°C at 20 min and at various reaction times ranging from 10 to 50 min at 160°C. Caffeic acid, p-coumaric acid, ferulic acid, and gentisic acid were the major phenolic compounds in the hydrolysate of pumpkin leaves. All phenolic compounds except gentisic acid showed the highest yield at 160°C, but gentisic acid showed the highest yield at 180°C. The cumulative amount of individual phenolic compounds gradually increased by 48.1, 52.2, and 78.4 μg/g dry matter at 100°C, 120°C, and 140°C, respectively, and then greatly increased by 1,477.1 μg/g dry matter at 160°C. The yields of caffeic acid and ferulic acid showed peaks at 20 min, while those of cinnamic acid, p-coumaric acid, p-hydroxybenzoic acid, and procatechuic acid showed peaks at 30 min. Antioxidant activities such as 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power values gradually increased with hydrolysis temperature and ranged from 6.77 to 12.42 mg ascorbic acid equivalents/g dry matter and from 4.25 to 8.92 mmol Fe(2+)/100 g dry matter, respectively. Color L* and b* values gradually decreased as hydrolysis temperature increased from 100°C to 140°C. At high temperatures (160°C to 220°C), L* and b* values decreased suddenly. The a* value peaked at 160°C and then decreased as temperature increased from 160°C to 220°C. These results suggest that SWH of pumpkin leaves was strongly influenced by hydrolysis temperature and may enhanced the production of phenolic compounds and antioxidant activities.
Mushrooms have become attractive as a functional food and as a source of drugs and nutraceuticals due to their antioxidant, antitumor and antimicrobial properties. Besides their pharmacological features, mushrooms are becoming more important in our diet due to their nutritional value, high protein and low fat / energy contents. The mushroom protein contains all the nine essential amino acids required by humans. In addition to their good protein content, mushrooms are a relatively good source of the other nutrients like phosphorus, iron and vitamins, including thiamine, riboflavin, ascorbic acid, ergosterol, and niacin. They are not only sources of nutrients but also have been reported as therapeutic foods, useful in preventing diseases such as hypertension, diabetes, hypercholesterolemia and cancer. Mushrooms are the sources of bioactive substances such as secondary metabolites (acids, terpenoids, polyphenols, sesquiterpenes, alkaloids, lactones, sterols, metal chelating agents, nucleotide analogs, and vitamins), glycoproteins and polysaccharides, mainly í µí»½-glucans. Due to the presence of biologically active compounds of medicinal value they are used as anticancer, antiviral, hepatoprotective, immunopotentiating and hypocholesterolemic agents. Present review is aimed to discuss the high nutritional and therapeutic potential of mushrooms and their applications as functional foods or as a source of nutraceuticals for maintenance and promotion of health and life quality.
The term nutraceutical was originally defined by Dr. Stephen L. De Felice, founder and chairman of the Foundation of Innovation Medicine (FIM), Crawford, New Jersey. About 2000 years ago, Hippocrates correctly emphasized " Let food be your medicine and medicine be your food". Nutraceuticals are medicinal foods that play a role in maintaining well being, enhancing health, modulating immunity and thereby preventing as well as treating specific diseases. Thus the field of nutraceutical can be envisioned as one of the missing blocks in the health benefit of an individual. Probiotics are ingested for their purported positive advantages in the digestive tract and/or systemic area like the liver, brain, vagina or blood stream. Antioxidants are very essential in the treatment of almost all diseases because most chronic diseases carry with them a great pact of oxidative stress. Oxidative stress is accelerated by the ageing process along with lack of dietary antioxidants. Flavonoids have anti-cancerous properties by acting as antioxidants. Phytochemicals have specific actions and can be used variously for e.g. as antioxidants and have a positive effect on health. Recently, much attention has been given to phytochemicals that possess cancer preventive properties. Omega-3 polyunsaturated fatty acids (PUFAs) have been shown to decrease the production of inflammatory eicosanoids, cytokines and reactive oxygen species, possess immunomodulatory effects and attenuate inflammatory diseases. With the evolution of " Smart Nutraceuticals " , a Futuristic " Physician's Desk Reference " would contain information on individual genetic profiles to be matched with specific nutritional interventions as well. This would be a vast improvement over current nutritional recommendations which being too generalized are reported to benefit only 60% of population.
An analytical ultrasound-assisted extraction (UAE) method has been optimized and validated for the rapid extraction of stilbenes from grape canes. The influence of sample pre-treatment (oven or freeze-drying) and several extraction variables (solvent, sample-solvent ratio and extraction time between others) on the extraction process were analyzed. The new method allowed the main stilbenes in grape canes to be extracted in just 10 min, with an extraction temperature of 75 °C and 60% ethanol in water as the extraction solvent. Validation of the extraction method was based on analytical properties. The resulting RSDs (n = 5) for interday/intraday precision were less than 10%. Furthermore, the method was successfully applied in the analysis of 20 different grape cane samples. The result showed that grape cane byproducts are potentially sources of bioactive compounds of interest for pharmaceutical and food industries.
Bioactive peptides are considered the new generation of biologically active regulators that not only prevent the mechanism of oxidation and microbial degradation in foods but also enhanced the treatment of various diseases and disorders, thus increasing quality of life. This review article emphasizes recent advances in bioactive peptide technology, such as: (i) new strategies for transforming bioactive peptides from residual waste into added-value products; (ii) nanotechnology for the encapsulation, protection and release of controlled peptides; and (iii) use of techniques of large-scale recovery and purification of peptides aiming at future applications to pharmaceutical and food industries.
The black walnut, Junglas nigra, is indigenous to eastern North America, and abscission of its fruit occurs around October. The fruit consists of a husk, a hard shell, and kernel. The husk is commonly discarded in processing, though it contains phenolic compounds that exhibit antioxidant and antimicrobial properties. For this study, black walnut husks were extracted using supercritical carbon dioxide with an ethanol modifier. The effects of temperature, ethanol concentration, and drying of walnut husks prior to extraction upon antioxidant potential were evaluated using a factorial design of experiments. The solvent density was held constant at 0.75 g/mL. The optimal extraction conditions were found to be 68°C and 20 wt‐% ethanol in supercritical carbon dioxide. At these conditions, the antioxidant potential as measured by the ferric reducing ability of plasma (FRAP) assay was 0.027 mmol trolox equivalent/g (mmol TE/g) for dried walnut husk and 0.054 mmol TE/g for walnut husks that were not dried. Antioxidant potential was also evaluated using the total phenolic content (TPC) and 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) assays and the FRAP assay was found to linearly correlate to the TPC assay.
Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05).
b-Glucosidases are diverse group of enzymes
with great functional importance to biological systems.
These are grouped in multiple glycoside hydrolase families
based on their catalytic and sequence characteristics. Most
studies carried out on b-glucosidases are focused on their
industrial applications rather than their endogenous function
in the target organisms. b-Glucosidases performed
many functions in bacteria as they are components of large
complexes called cellulosomes and are responsible for the
hydrolysis of short chain oligosaccharides and cellobiose.
In plants, b-glucosidases are involved in processes like
formation of required intermediates for cell wall lignifi-
cation, degradation of endosperm’s cell wall during germination
and in plant defense against biotic stresses.
Mammalian b-glucosidases are thought to play roles in
metabolism of glycolipids and dietary glucosides, and
signaling functions. These enzymes have diverse biotechnological
applications in food, surfactant, biofuel, and
agricultural industries. The search for novel and improved
b-glucosidase is still continued to fulfills demand of an
industrially suitable enzyme. In this review, a comprehensive
overview on detailed functional roles of b-glucosidases
in different organisms, their industrial
applications, and recent cloning and expression studies
with biochemical characterization of such enzymes is
presented for the better understanding and efficient use of
diverse b-glucosidases.
The increasing incidence of degenerative diseases has attracted the interest in the obtaining of bioactive compounds. Since seeds and skins from grapes are important sources of polyphenols which have been associated with cancer incidence decreasing, then, one of the pisco (alcoholic beverage made of grape) manufacturing byproduct such as lees, could be a potential source of polyphenols. Supercritical fluid extraction is an environmentally friendly technique that has been applied for obtaining polyphenols. Carbon dioxide is used as unique or main extraction solvent instead of organic solvents, most of them toxics and responsible for reducing the application fields of the extracts. For that reason, among others, supercritical fluid extraction is preferred over conventional techniques for obtaining bioactive compounds. The aim of this work was to study the supercritical fluid extraction of polyphenols from lees of pisco-making. Supercritical carbon dioxide with 10 % of ethanol (w/w) was used as extraction solvent. Overall extraction curves were determined at 20 and 35 MPa; and the experimental data were used to estimate the kinetic parameters. Conventional techniques using ethanol as extraction solvent were performed for comparative purposes. The extracts were analyzed by thin-layer and high-performance liquid chromatography.
Lower global yield was obtained by supercritical fluid extraction than conventional techniques. From the kinetic parameters, the mass transfer rate and the amount of the extract dissolved in supercritical phase were higher at 20 than 35 MPa. Phenolic acids (gallic, protocatechuic, vanillic, syringic, ferulic derivatives and p-coumaric derivatives) and flavonoids (quercetin and its derivatives) were identified in the extracts obtained by all extraction techniques. Polyphenols were rapidly extracted with supercritical fluid and more concentrated extracts were obtained at 20 MPa. However, for longer extraction times, the highest values of extracted polyphenols were obtained by conventional techniques.
Lees from pisco-making are a promising source for recovery polyphenols. Low global yields were obtained when elevated pressures were used. Although supercritical fluid extraction at 20 MPa was the most efficient technique on the extraction of polyphenols from lees of pisco-making due to highly concentrated polyphenols, extracts were rapidly obtained.
Graphical Abstract:
Supercritical fluid extraction of polyphenols from lees
Caffeine is a bitter, white crystalline xanthine alkaloid and a stimulant drug. It is found in varying quantities in the seeds, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants, as well as enhancing the reward memory of pollinators. Part of the reason caffeine is classified by the Food and Drug Administration as GRAS (Generally Recognized As Safe) is that toxic doses (over 10 grams for an average adult) are much higher than typically used doses (less than 500 milligrams). This experiment was conducted to estimate the total amount of caffrine in used tea leaves of black tea, red tea, green tea and white tea.
The field of redox proteomics focuses to a large extent on analyzing cysteine oxidation in proteins under different experimental conditions and diseases states. The identification and localization of oxidized cysteines within the cellular milieu is critical for understanding the redox regulation of proteins under physiological and pathophysiological conditions, and will in turn provide important information potentially useful for the development of novel strategies for the treatment and prevention of diseases associated with oxidative stress. Antioxidant enzymes that catalyze oxidation/reduction processes are able to serve as redox biomarkers in various human diseases, and are key regulators controlling the redox state of functional proteins. Redox regulators with antioxidant properties, related active mediators, cellular organelles and the surrounding environments are all connected within a network and involved in diseases related to redox imbalance, including cancer, ischemia/reperfusion injury and neurodegenerative diseases, as well as normal aging. In this review, we will briefly look at selected aspects of oxidative thiol modification in antioxidant enzymes and thiol oxidation in proteins affected by redox control of antioxidant enzymes and their relation to disease.
Reactive oxygen species (ROS) are produced by living organisms as a result of normal cellular metabolism and environmental factors, such as air pollutants or cigarette smoke. ROS are highly reactive molecules and can damage cell structures such as carbohydrates, nucleic acids, lipids, and proteins and alter their functions. The shift in the balance between oxidants and antioxidants in favor of oxidants is termed "oxidative stress." Regulation of reducing and oxidizing (redox) state is critical for cell viability, activation, proliferation, and organ function. Aerobic organisms have integrated antioxidant systems, which include enzymatic and nonenzymatic antioxidants that are usually effective in blocking harmful effects of ROS. However, in pathological conditions, the antioxidant systems can be overwhelmed. Oxidative stress contributes to many pathological conditions and diseases, including cancer, neurological disorders, atherosclerosis, hypertension, ischemia/perfusion, diabetes, acute respiratory distress syndrome, idiopathic pulmonary fibrosis, chronic obstructive pulmonary disease, and asthma. In this review, we summarize the cellular oxidant and antioxidant systems and discuss the cellular effects and mechanisms of the oxidative stress.
Food wastes are produced by a variety of sources, ranging from agricultural operations to household consumption. About 38% occurs during food processing. At present, the European Union legislation encourages the exploitation of co-products. This valorisation can be achieved through the extraction of high-value components such as proteins, polysaccharides, fibres, flavour compounds, and phytochemicals, which can be re-used as nutritionally and pharmacologically functional ingredients. Extraction can proceed according to solid-liquid extraction, Soxhlet extraction, pressurized fluid extraction, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pulsed electric field extraction, and enzyme-assisted extraction. Nevertheless, these techniques cannot be used indiscriminately and their choice depends on the type of biomolecules and matrix, the scale processing (laboratory or industrial), the ratio between production costs and economic values of the compounds to be extracted. The vegetable wastes include trimmings, peelings, stems, seeds, shells, bran, residues remaining after extraction of oil, starch, sugar, and juice. The animal-derived wastes include wastes from bred animals, wastes from seafood, wastes from dairy processing. The recovered biomolecules and by-products can be used to produce functional foods or as adjuvants in food processing or in medicinal and pharmaceutical preparations. This work is an overview of the type and amounts of food wastes; food waste legislation; conventional and novel techniques suitable for extracting biomolecules; food, medicinal and pharmaceutical uses of the recovered biomolecules and by-products, and future trends in these areas.
The relevance of food composition for human health has increased consumers' interest in the consumption of fruits and vegetables, as well as foods enriched in bioactive compounds and nutraceuticals. This fact has led to a growing attention of suppliers on reuse of agro-industrial wastes rich in healthy plant ingredients. On this matter, grape has been pointed out as a rich source of bioactive compounds. Currently, up to 210 million tons of grapes (Vitis vinifera L.) are produced annually, being the 15% of the produced grapes addressed to the wine-making industry. This socio-economic activity generates a large amount of solid waste (up to 30%, w/w of the material used). Winery wastes include biodegradable solids namely stems, skins, and seeds. Bioactive compounds from winery by-products have disclosed interesting health promoting activities both in vitro and in vivo. This is a comprehensive review on the phytochemicals present in winery by-products, extraction techniques, industrial uses, and biological activities demonstrated by their bioactive compounds concerning potential for human health.
In this research, the potential use of a spreadable olive by‐product, so called “pâté,” generated during a modern two‐phase centrifugal processing technique as a natural source of bioactive compounds has been evaluated using advanced separation techniques. For this purpose, the qualitative and quantitative characterization of the lipophilic and hydrophilic fractions were performed to establish the fatty acid composition and phenolic profile of the new spreadable olive by‐product. A typical olive oil fatty acid profile and very high oxidative stability was found for lipid fraction, whereas hydrophilic fraction was characterized by the presence of hydroxytyrosol, ß‐hydroxyverbascoside, oleoside derivative, luteolin, among other. This kind of compounds are well‐known for their beneficial effects in the human health. These results suggest that the spreadable olive by‐product could be used as functional ingredients, in the production of nutraceuticals or for feed industry.
Practical applications: Application of analytical chemistry aimed at utilizing a new olive‐oil by‐product, either through conversion into an affordable source of bioactive compounds and in promoting their overall sustainable management. The obtained results indicate that this by‐product is a potential source of bioactive compounds with applications in the pre‐formulation of functional ingredient for human and animal feeding.
The modern two‐phase centrifuge generates a new spreadable olive by‐product which consists of lipophilic and hydrophilic fractions. The analysis of lipophilic compounds showed a typical olive oil fatty acid profile and very high oxidative stability. Hydrophilic fraction was characterized by the presence of hydroxytyrosol, ß‐hydroxyverbascoside, oleoside derivative, luteolin, among other. This kind of compounds are well‐known for their beneficial effects in the human health. These results suggest that the spreadable olive by‐product could be used as functional ingredients, in the production of nutraceuticals or for feed industry.
This work deals with the extraction of mangiferin from the Mangifera indica leaves using water as a solvent for the first time making it more economical than other extraction methods studied till date. The effect of various extraction methods like microwave assisted extraction, sequential batch extraction has been performed and optimized. Effect of microwave irradiation time, solute to solvent ratio, microwave power, and soaking time on the yield of targeted component was studied and optimized. The maximum extraction yield of 55 mg/g was obtained at optimum microwave assisted extraction conditions like water as an extracting solvent, extraction time 5 min, solid to solvent ratio 1:20 and microwave power of 272 W. The extraction yield obtained with microwave was compared with the sequential batch extraction and soxhlet extraction. It is found that microwave increased the yield of extraction in a short span of time and also reduced the solvent requirement as compared to the conventional methods.
The influence of moderate intensity pulsed electric field pre-processing on increasing the lycopene bioaccessibility of tomato fruit, and the combined effect of blanching, ultrasonic and high intensity pulsed electric field processing on further enhancement of the lycopene bioaccessibility after juicing were investigated. Maximum total lycopene bioaccessibility (9.6%) of the tomato fruit was achieved by a 4 μs pre-processed treatment after 24 h holding period and further processing results revealed that all treatments were effective to increase the total lycopene. Most of juice processing treatments decreased the release of lycopene from the tomato matrix during digestion. Only the treatment of blanching followed by high intensity pulsed electric field showed a significant release of trans- (4.01±0.48) and cis- (5.04±0.26 μg/g) lycopene, achieving 15.6% total lycopene bioaccessibility. Thus, processing of pre-blanched juice using high intensity pulsed electric field, derived from pre-processed tomato was the best overall process to achieve the highest nutritive value.
Lycopene rich extracts (ETE) were prepared by enzyme assisted extraction of tomato peel. Oxidative
damage was induced in L6 myoblasts by exposing cells to H2O2 in presence and absence (control) of
ETE. The potential of ETE to protect cells from oxidative damage was investigated in terms of cytotoxicity
(MTT assay), Reactive oxygen species (ROS) by 20
, 70
-dichlorofluorescindiacetate (H2DCFDA), DNA damage
(ladder assay, 8-oxo-dG), Hoechst 33342 nuclear staining, mitochondrial stability by ATP production and
mitochondrial membrane potential by Rhodamine 123 staining. It was observed that treatment of cells
with ETE significantly increased cell viability, decreased ROS production, reduced DNA fragmentation,
chromatin condensation & 8-oxo-dG, increased ATP levels and mitochondrial membrane potential.
Results indicated that ETE could protect cells from H2O2 induced oxidative damage significantly as compared
to control. These results depicted the antioxidant potential of tomato peel extract which can counteract
the redox imbalance in cells induced by oxidative stress condition.
The effect of ultrasound technology to extract the water soluble polysaccharides from dried and milled by-products generated from Agaricus Bisporus production was studied. Amounts of β-glucan 1.01 and 0.98 g/100 g dry mass were obtained in particle sizes of 355–250 μm and 150-125 μm from the mushroom by-products. Three parameters of extraction were studied; extraction time (0–15 min), ultrasonic amplitude (20–100 μm) and precipitation time (1 or 18 h). The application of ultrasounds enhanced the extraction polysaccharide yields compared to the untreated samples. The highest extraction yield of 4.7% was achieved with an extraction time of 15 min, maximum amplitude of 100 μm with 1 h of precipitation in 80% ethanol. The coefficient of determinations for predicted water soluble polysaccharides extraction yields showed good correlation with the experimental data at the 95% confidence level and indicated that the non-exponential Peleg's model could be employed to predict the extraction polysaccharide yields after ultrasound treatment.
This work investigated the Supercritical Fluid Extraction (SFE) of phenolic compounds from the pomace generated in the industrial processing of orange (Citrus sinensis) juice in Brazil. The effect of the biotransformation of the pomace, performed through solid-state fermentation using Paecilomyces variotii, in the phenolic content and antioxidant activity of the extracts was also evaluated. SFE was carried out at pressures of 15, 25 and 35 MPa and temperatures of 40, 50 and 60 °C, using pure ethanol and ethanol:water (9:1 v/v) as cosolvents. The extracts were evaluated in terms of global extraction yield, total phenolic content (TPC), phenolic profile by HPLC, and antioxidant activity through DPPH and ORAC assays. Additionally, a low pressure extraction was performed (Soxhlet) for comparison to SFE, using ethanol as solvent. The results of SFE showed that high pressures improved the global extraction yield, which ranged from 2.01 to 2.62%, and TPC (18 to 21.8 mg GAE/g dry extract). Nevertheless, the increase of pressure decreased the antioxidant activity of the extracts. The use of ethanol 90% as cosolvent enhanced the extraction of antioxidant compounds. The biotransformation process improved the TPC and provided extracts with higher antioxidant activities by both DPPH and ORAC assays.
Subcritical water extraction was investigated as a green technology for the extraction of phenolic compounds from Crocus sativus petals. A Box-Behnken design was utilized to determine the optimal extraction conditions. Extraction temperature (120–160 °C), extraction time (20–60 min) and water to solid (W/S) ratio (20–40 mL/g) were considered as the variables for the extraction of phenolic compounds. A second order polynomial model was fitted to each response and the regression coefficients were determined using least square methodology. There was a good correspondence between the experimental data and their predicted counterparts. The optimum conditions of extraction were estimated to be W/S ratio of 36 mL/g, temperature of 159 °C and time of 54 min. Extraction using these optimized conditions achieved the best TPC (1616 mg/100 g), TFC (239 mg/100 g), %DPPHsc (86.05%) and FRAP value (5.1 mM). Principal components analysis (PCA) allowed a better understanding of interactions between properties of extracted phenolic antioxidants.
Mangiferin (1,3,6,7-tetrahydroxyxanthone-C2-β-D-glucoside) is a natural bioactive xanthonoid that can be found in many plant species, among which the mango tree (Mangifera indica L), a plant widely used in the traditional medicinal, is one of its primary sources. The use of mangiferin for cancer treatment has attracted the attention of research groups around the World. Single administration of mangiferin or in combination with known anticancer chemicals has shown the potential benefits of this molecule in lung, brain, breast, cervix, and prostate cancers, and leukemia. Mangiferin mechanisms of action against cancer cells through in vitro, ex vivo, or in vivo models are discussed besides its antioxidant and anti-inflammatory properties. Nevertheless, pharmaceutical development and, therefore, clinical trials on cancer targets are still lacking. © 2016 BioFactors, 2016.
Ultrasound-assisted extraction (UAE) was applied for the extraction of bioactive valuable compounds from winter melon (Benincasa hispida) seeds. Effects of amplitude (25-75%), temperature (40-60°C) and sonication time (20-60 min) on crude extraction yield (CEY) and radical scavenging activities (RSA, % inhibition of DPPḢ and ABTṠ+ free radicals) of extracts were determined using complete randomised design (CRD). The results showed that the CEY and RSA of extracts significantly affected by independent variables. The maximum value of CEY (97.14±0.36 mgg-1), scavenging of DPPḢ radicals (32.12 ± 0.38%) and scavenging of ABTṠ+ radicals (40.52±0.73%) were obtained at the combined treatment conditions of 75%, 55°C and 40 min. The UAE results obtained were compared with those achieved by using conventional Soxhlet extraction (CSE) method. It was found UAE allowed extraction at lower temperature and the extracts obtained posses higher quality compare with CSE. UAE is a promising environment friendly technique for the extraction of bioactive compounds from winter melon (Benincasa hispida) seeds.
Ultrasound-assisted extraction is evaluated as a simpler and more effective alternative to conventional extraction methods for the extraction of bioactive compounds from natural product. This study investigated the use of ultrasound-assisted extraction to extract three dibenzylbutyrolactone lignans, including tracheloside, hemislienoside, and arctiin from Hemistepta lyrata. Factors such as extraction solvent, solvent concentration, solvent to material ratio, and extraction time were examined. High-performance liquid chromatography with photodiode array detection was used for simultaneous determination of the target compounds in the corresponding extracts. Results showed that the optimal parameters to extract the target compounds from H. lyrata were as follows: extraction solvent: 70% aqueous ethanol; solvent to material ratio: 20:1 (v/w, ml/g); extraction time: 20 min under the conditions: ultrasonic frequency: 40 Hz; extraction temperature:30 °C. With all these merits, ultrasound-assisted extraction should be considered for wider application in the extraction of tracheloside, hemislienoside, and arctiin from other medicinal plants.
Natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food additives. Some of those compounds can be found in nature at high concentration such as polyphenols but others can only be found at very low levels, so that massive harvesting is needed to obtain sufficient amounts, and their structural diversity and complexity make chemical synthesis unprofitable. The inherent difficulties in screening and producing these compounds have led to the development of advanced technologies. The commonly used methods for their extraction are the conventional liquid–liquid or solid–liquid extraction and the advanced include pressurized-liquid extraction, subcritical and supercritical extractions, and microwave- and ultrasound-assisted extractions. In addition, these extraction techniques have been improved with previous steps (enzyme-and instant controlled pressure drop-assisted extractions) which help to release the compounds from the matrix. These technologies could provide in the next few years an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods.
Flavonoid compounds were extracted from leaves of spearmint (Mentha spicata L.) using supercritical carbon dioxide (SC-CO2) extraction. The parameters of pressure, temperature and dynamic extraction time were studied with full factorial arrangement in a completely randomised design (CRD). Results indicated that pressure, temperature and dynamic extraction time had significant effect on the extraction yield. The highest extraction yield (60.57 mg/g) was obtained at 200 bar, 60 °C and 60 min. Extracted yields Supercritical Carbon Dioxide (SC-CO2) Extraction of Bioactive Flavonoid Compounds from Spearmint (Mentha Spicata L.) Leaves 680 were then analyzed by high performance liquid chromatography (HPLC) for quantifying the major bioactive flavonoid compounds. The composition of the extracted yields was greatly impacted by the operating conditions. At the best extraction condition (200 bar, 60 °C and 60 min), luteolin had the highest concentration (0.657 mg/g) among all the other detected flavonoid compounds. The present findings showed that spearmint is a potential source of bioactive flavonoid compounds. In addition, supercritical carbon dioxide extraction is a promising and alternative process for recovering the bioactive flavonoid compounds from spearmint (Mentha spicata L.) leaves with high concentration.
