Enhanced extraction of hydroxytyrosol, maslinic acid and oleanolic acid from olive pomace: Process parameters, kinetics and thermodynamics, and greenness assessment

Xie, Pujun; Huang, Li Xin; Zhang, Caihong; Deng, Yejun; Wang, Xiaojie; Jiang, Cheng

doi:10.1016/j.foodchem.2018.10.079

Cited by 80 publications

(69 citation statements)

References 59 publications

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“…To obtain the highest recovery of triterpenoids, it is vital to select the best extraction method and optimize the parameters [19,20]. Compared to conventional extraction methods, such as maceration and Soxhlet extraction, ultrasonic-assisted extraction (UAE) is a green and efficient technology used for its short extraction time, reduced consumption of solvents and energy, and higher extraction yield of bioactive compounds [19][20][21]. This technique has been successfully used to extract triterpene acids from olive pomace [20], pomegranate flowers [22], and Rosmarinus officinalis leaves [12].…”

Section: Introductionmentioning

confidence: 99%

“…Compared to conventional extraction methods, such as maceration and Soxhlet extraction, ultrasonic-assisted extraction (UAE) is a green and efficient technology used for its short extraction time, reduced consumption of solvents and energy, and higher extraction yield of bioactive compounds [19][20][21]. This technique has been successfully used to extract triterpene acids from olive pomace [20], pomegranate flowers [22], and Rosmarinus officinalis leaves [12]. However, to the best of our knowledge, the application of UAE processes for extracting triterpene compounds from jujube has not been reported before.…”

Section: Introductionmentioning

confidence: 99%

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Optimized Extraction of Total Triterpenoids from Jujube (Ziziphus jujuba Mill.) and Comprehensive Analysis of Triterpenic Acids in Different Cultivars

Song

Zhang

et al. 2020

Plants

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Triterpenoid compounds are one of the main functional components in jujube fruit. In this study, the optimal process for ultrasound-assisted extraction (UAE) of total triterpenoids from jujube fruit was determined using response surface methodology (RSM). The optimal conditions were as follows: temperature of 55.14 °C, ethanol concentration of 86.57%, time of 34.41 min, and liquid-to-solid ratio of 39.33 mL/g. The triterpenoid yield was 19.21 ± 0.25 mg/g under optimal conditions. The triterpenoid profiles and antioxidant activity were further analyzed. Betulinic acid, alphitolic acid, maslinic acid, oleanolic acid, and ursolic acid were the dominant triterpenoid acids in jujube fruits. Correlation analysis revealed a significant positive correlation between the major triterpenic acids and antioxidant activities. The variations of triterpenoid profiles and antioxidant activity within the jujube fruits and the degree of variation were evaluated by hierarchical cluster analysis (HCA) and principal component analysis (PCA), respectively. The results provide important guidance for the quality evaluation and industrial application of jujube fruit.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimized Extraction of Total Triterpenoids from Jujube (Ziziphus jujuba Mill.) and Comprehensive Analysis of Triterpenic Acids in Different Cultivars

Song

Zhang

et al. 2020

Plants

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“…Particular attention has been recently devoted to optimize nonconventional extraction procedures able to produce high‐quality phytocomplexes by using nontoxic solvents. These protocols are usually assisted by ultrasound, microwave, or supercritical fluid extraction (SFE) using carbon dioxide as solvent (Chanioti & Tzia, ; Herrero, Pilar Sánchez‐Camargo, Cifuentes, & Ibáñez, ; Xie et al, ). Several studies also indicate the possibility to increase the stability and the bioavailability of antioxidant and natural bioactive molecules using new carrier systems, like liposomes or polymeric micelles’ formulations (Bonechi et al, ; Leone et al, , ; Zhang, Huang, & Li, ).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization and antioxidant properties of products and by‐products from Olea europaea L.

Tamasi

Baratto

Bonechi

et al. 2019

Food Science & Nutrition

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The products and by‐products of Olea europaea L.: olive fruits (primary agricultural product), oils (primary agro‐industrial product), pomaces (agro‐industrial processing by‐product), and leaves (agricultural practices by‐product), are promising sources of bioactive compounds. In the present study, qualitative and quantitative analyses of selected bioactive components in olive fruits, oils, and pomaces were performed. Total polyphenol content and antioxidant activity were analyzed in all samples (humid pomaces 2015: TPP, 26.0 ± 1.5–43.7 ± 3.0 g(GAEq)/kg DW; TEAC/ABTS, 189.5 ± 3.7–388.1 ± 12.0 mmol(Trx)kg DW). Radical (DPPH) quenching potential was analyzed via photometric and EPR methods, obtaining Vis/EPR signal ratio by 1.05 ± 0.45 and 1.66 ± 0.39 for fruits and pomaces, respectively. Through HPLC‐UV and HPLC‐MS/MS techniques, oleuropein and hydroxytyrosol, as well as selected hydroxycinnamic acids and flavonoids, were identified and quantified in olive fruits and pomaces. The main components were rutin, luteolin, and chlorogenic acid. Cytotoxic assay on fibroblast cells revealed toxic effects for selected extracts at highest tested concentrations (5%).

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“…The extraction of aromatic compounds, antioxidants, pigments, and other organic or inorganic substances from tissues, mostly vegetal, has been widely investigated and successfully carried out by applying high-power ultrasound [59][60][61][62][63]. The application of ultrasound to a vegetable product immersed in a liquid medium can induce rapid fragmentation of the material, increasing the surface area of the solid in contact with the solvent and accelerating the mass transfer and, therefore, the extraction rate and yield [64].…”

Section: Extractionmentioning

confidence: 99%

Application of High-Power Ultrasound in the Food Industry

Astráin-Redín¹,

Ciudad-Hidalgo²,

Raso³

et al. 2020

Sonochemical Reactions

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The purpose of this chapter is to summarize potential applications of the highpower ultrasound technology (5 W/cm 2 ; 20-100 kHz) in the food industry. Those applications are mainly related to the improvement in mass and energy transfer in different processes when ultrasound is applied in water or through air, e.g., reduction in dehydration; thawing and freezing times and energy costs of plant-, meat-, or fish-based products; increase the extraction yields of intracellular compounds with biological activity; reduction of chemical health risks such as cadmium or acrylamide; etc. The influence of some physical parameters like temperature and pressure in cavitation intensity and the potential of this technology to even inactivate microorganisms in food products and surfaces in contact with food will be discussed. Several examples of these applications will be presented, with reference to some of the industrial or pilot plant systems available in the market to be implemented in the food industry.

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Enhanced extraction of hydroxytyrosol, maslinic acid and oleanolic acid from olive pomace: Process parameters, kinetics and thermodynamics, and greenness assessment

Cited by 80 publications

References 59 publications

Optimized Extraction of Total Triterpenoids from Jujube (Ziziphus jujuba Mill.) and Comprehensive Analysis of Triterpenic Acids in Different Cultivars

Optimized Extraction of Total Triterpenoids from Jujube (Ziziphus jujuba Mill.) and Comprehensive Analysis of Triterpenic Acids in Different Cultivars

Chemical characterization and antioxidant properties of products and by‐products from Olea europaea L.

Application of High-Power Ultrasound in the Food Industry

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