Enzyme-assisted extraction of polyphenols from green yerba mate

Abstract

The enzyme-assisted extraction of bioactive compounds from plants has been studied as an alternative green technology and the carbohydrases have been candidates to improve the extraction process of numerous such compounds from plants. Polyphenols are secondary plant metabolites, generally involved in the defense against different types of stress and yerba mate (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) is a natural source of these antioxidant compounds. The aim of this work was to evaluate the enzyme-assisted extraction of polyphenols from green yerba mate employing response surface methodology (RSM), in order to determine the best extraction conditions. The independent variables were temperature (33.2 to 66.8 °C), enzyme concentration (0 to 336 FGBU/100g), reaction time (19 to 221 minutes) and pH (2.82 to 6.18). The use of carbohydrases increased the extraction of polyphenols from about 38.67% to 52.08%. The present results showed that all the independent variables were significant at the linear level and that temperature and pH were not significant at the quadratic level. The interactions of temperature and pH; enzyme and reaction time; and enzyme and pH were significant. The regression model presented a determination coefficient (R 2 ) close to 0.85 and a fitted value close to 0.45. Considering the results of this study and their industrial viability, the best conditions for the extraction of polyphenols from green yerba mate are a temperature of 50.0 °C, enzyme concentration of 168 FGB/100 g, reaction time of 120 minutes and pH value of 4.50. This study was the first RSM-based report of the optimization of the enzyme-assisted extraction of total phenolic compounds from green yerba mate.

Enzyme-assisted extraction of phenolic compounds from murucizeiro leaves (Byrsonima crassifolia)

“…Heemann et al (2019) [35] verified for the enzymatic extraction of phenolic compounds from yerba mate, the optimum conditions of temperature of 50°C, reaction time of 120 minutes and pH of 4.5, similar to the conditions verified in this work, which can be explained by the limitation of the conditions of use of the applied enzymes. Zhang et al (2020) [36] showed that enzymatic extraction provided a more desirable profile of phenolic compounds with greater antioxidant activity, compared to other methods.…”

Antioxidant Activities of Different Varieties of Spent Coffee Ground (Scg) Extracted Using Ultrasonic-Ethanol Assisted Extraction Method

“…The antioxidant activity of the FTC method for Liberica SCG is also higher than that of the TBA method. Heemann et al (2019) reported that the higher antioxidant activity found from the FTC method indicated that the amount of peroxide in the initial stage of lipid peroxidation was greater than the amount of peroxide in the secondary stage. Thus, it can be assumed from these analyses that spent Liberica SCG has a better beneficial effect against lipid peroxidation compared to spent Arabica and Robusta SCG.…”

Total Polyphenol Distribution and Extraction of Polyphenols from White Peel of Pomelo

“…Vì vậy để ứng dụng chúng vào lĩnh vực thực phẩm, trước tiên cần trích ly các hợp chất này ra khỏi nguyên liệu thực vật. Trong một số nghiên cứu trên nho và lựu đã cho thấy trích ly polyphenol có sự hỗ trợ của enzyme cho hiệu quả trích ly cao cũng như duy trì được tính chất vốn có của các hợp chất này [6][7][8]. Hiện nay, tại Việt Nam vẫn chưa có nhiều công trình công bố về trích ly các hợp chất sinh học từ vỏ bưởi.…”