Antioxidants from aqueous decoction of carob pods biomass (Ceretonia siliqua L.): Optimisation using response surface methodology and phenolic profile by capillary electrophoresis

Roseiro, Luísa B.; Tavares, Cláudia S.; Roseiro, J. Carlos; Rauter, Amélia P.

doi:10.1016/j.indcrop.2012.11.006

Cited by 63 publications

(43 citation statements)

References 12 publications

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“…At 100 • C, the temperature at which the highest total phenolics content was obtained, catechin derivatives were also identified: namely, (−)-epigallo catechin gallate (EGCG), (−)-gallocatechin gallate (GCG) and (−)-epicatechin (EC), with a matching of 97% for catechins derivatives and 99.6% for gallic acid. The same components have been previously identified by Corsi et al (2002), who analyzed an infusion of carob pods with boiling water, and more recently, in the aqueous decoction of carob kibbles (Roseiro et al, 2013). Electropherograms of the other operating conditions (data not shown) showed that gallic acid could be detected in all conditions, regardless of the extraction time; while catechin derivatives could be identified only at higher temperatures, i.e., 82.5 • C and 100 • C. The amount and type of the identified components clearly vary with the extraction temperature and extraction time.…”

Section: Identification Of Phenolic Compounds In One-step Water Extractssupporting

confidence: 67%

“…Several studies on carob residues have shown the same trend (e.g., Turhan et al, 2006). At higher extraction temperatures, the plant tissue is "softened" more than at lower temperatures and, therefore, the interaction between polyphenols and protein or polysaccharides diminishes, leading to improvement in their solubility and diffusivity (Roseiro et al, 2013). The highest yield of phenolic compounds was 0.55 g GAE /100 g dry carob kibbles, obtained at 100 • C for 150 min.…”

Section: Optimization Of the Temperature And Time Of One-step Water Ementioning

confidence: 69%

“…The CZE analysis was done based on the procedure of Roseiro et al (2013). The separation buffer was 15 mM sodium tetraborate decahydrate in 10% MeOH (used as an organic modifier for higher separation performance and selectivity of CZE), adjusted to pH 9.3.…”

Section: Phenolic Profilementioning

confidence: 99%

“…The relative values of ˇ1 and ˇ2 showed that the effect of extraction temperature on recovery of all components is higher than the effect of time, except for glucose. The extraction temperature was considered the key parameter for phenolic compounds extraction from carob kibbles also in a previous study (Roseiro et al, 2013).…”

Section: Trialmentioning

confidence: 99%

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Selective recovery of phenolic compounds and carbohydrates from carob kibbles using water-based extraction

Almanasrah

Roseiro

Bogel‐Łukasik

et al. 2015

Industrial Crops and Products

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a b s t r a c tCarob kibbles are an important renewable source of valuable compounds, such as fermentable sugars and phenolic compounds. However, the selective recovery of these compounds is not a trivial task. In this work, a strategy was developed to enable the recovery of both classes of compounds by means of a water-based extraction.One-step extraction recovered only approximately 20% of the phenolic compounds, corresponding to an extraction yield of 0.6 g Gallic acid equivalents (GAE)/100 g dry mass of carob kibbles. The obtained extract contained a significant amount of carbohydrates (110 g/L). The alternative two-step extraction developed enabled higher compound selectivity together with an increase in the yield of the phenolic compounds to about 70%, corresponding to 1.9 g GAE /100 g carob dry matter.The two-step extraction was easily scaled-up and is an effective method to obtain significantly separated carbohydrates and polyphenol-rich streams that can be further processed, e.g., in biorefineries or food industries, respectively.

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Section: Identification Of Phenolic Compounds In One-step Water Extractssupporting

confidence: 67%

Section: Optimization Of the Temperature And Time Of One-step Water Ementioning

confidence: 69%

Section: Phenolic Profilementioning

confidence: 99%

Section: Trialmentioning

confidence: 99%

See 2 more Smart Citations

Selective recovery of phenolic compounds and carbohydrates from carob kibbles using water-based extraction

Almanasrah

Roseiro

Bogel‐Łukasik

et al. 2015

Industrial Crops and Products

Self Cite

View full text Add to dashboard Cite

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“…Carob has been used for over 4000 years as feed and food, especially in times of food shortage, mainly due to its sugary pulp [11][12][13]. Carob kibbles are traditionally used to make a boiled juice product, named "pekmez," which is mainly consumed in Turkey [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

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The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.

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Flash Extraction, Characterization, and Immunoenhancement Activity of Polysaccharide fromHippophae rhamnoidesLinn

Zhu

et al. 2023

Chemistry & Biodiversity

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Hippophae rhamnoides L. polysaccharide was optimized with flash extraction by response surface design. The optimum process conditions were: rotation rate 5000 r/min, extraction time 15 s, extraction temperature 90 °C and liquid-to-material ratio 38 mL/g, the extraction yield was 15.28 � 0.02 %. HRP-1 and HRP-2 obtained by 40 % and 60 % graded alcohol precipitation were characterized. The results indicated that HRP-1 and HRP-2 both composed of mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose with different molar ratio and the molecular weights were 380.59 kDa and 288.24 kDa, respectively. In addition, the in vitro antioxidant and immunoenhancement activities of HRP-1 and HRP-2 were analyzed, and the two fractions showed good free radical scavenging activity against * OH, ABTS * + , DPPH * , and extremely strong immunomodulatory activity against RAW264.7 cells. Indicating that flash extraction is suitable for extraction of HRP, the structural study of HRP provides a scientific theoretical basis for the development of Hippophae rhamnoides.

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Antioxidants from aqueous decoction of carob pods biomass (Ceretonia siliqua L.): Optimisation using response surface methodology and phenolic profile by capillary electrophoresis

Cited by 63 publications

References 12 publications

Selective recovery of phenolic compounds and carbohydrates from carob kibbles using water-based extraction

Selective recovery of phenolic compounds and carbohydrates from carob kibbles using water-based extraction

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Flash Extraction, Characterization, and Immunoenhancement Activity of Polysaccharide fromHippophae rhamnoidesLinn

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