Extraction of antioxidant phenolics from almond hulls ( Prunus amygdalus ) and pine sawdust ( Pinus pinaster )

Pinelo, Manuel; Rubilar, Mónica; Sineiro, Jorge; Núñez, Marı́a José

doi:10.1016/j.foodchem.2003.06.020

Cited by 285 publications

(178 citation statements)

References 22 publications

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“…A suitable solvent should be determined for the efficient extraction of polyphenols from different foods [7]. In fact, Pinelo et al [21] reported that methanol was the best extraction solvent for polyphenols from pine sawdust, while ethanol was the best extraction solvent in almond hulls. Similarly, in wild ginseng leaves, the ethanol extracts contained higher amounts of total polyphenols and flavonoids than water and methanol extracts [22].…”

Section: Figure 1 Polyphenol Profiles Of Pomegranate Partsmentioning

confidence: 99%

Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi

Türkyılmaz¹,

Tağı²,

Özkan³

2017

Akademik Gıda

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Polyphenols in rinds, membranes and seeds of pomegranates were extracted with acetone, acetone:water (70:30, v:v), methanol, ethanol and water for 12 h at 4C. Gallic acid, punicalin, -punicalagin, -punicalagin and ellagic acid derivatives (EAD) were identified in rind and membrane, while only EAD were identified in seed by HPLC. The rind and membrane contained exceptionally high amounts of polyphenols. Strong correlations were found between antioxidant activity (AOA) and total polyphenol content (TPC) for the extracts of rind (r=0.967), membrane (r=0.976) and seed (r=0.972). Moreover, the highest TPC and AOA were determined in acetone:water (70:30, v:v) extracts. Punicalagins at high amounts in the pomegranate rind and membrane provided the highest AOA and antibacterial activity (ABA). The extracts of rind and membrane showed ABA against Bacillus megaterium and Staphylococcus aureus. Water extracts of rind and membrane may be used as a food additive and preservative due to their high AOA and ABA. Keywords

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Section: Figure 1 Polyphenol Profiles Of Pomegranate Partsmentioning

confidence: 99%

Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi

Türkyılmaz¹,

Tağı²,

Özkan³

2017

Akademik Gıda

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“…This shows that solvents different from water could also extract compounds with bitter, astringent or metallic flavors, according to their polarities. Several authors have recommended the use of methanol, ethanol, acetone or mixtures of these solvents to obtain antioxidant extracts of different plant materials (Miliauskas et al, 2004;Pinelo et al, 2004;Spigno et al, 2007;Sun and Ho, 2005), without considering the influence of these solvents on the sensory characteristics of the extracts. Extracts from Achyrocline satureoides showed the lowest intensity of bitter, astringent and characteristic flavor, as shown in Table 3.…”

Section: Total Polyphenolic Content and Dpph Radical Scavenging Capacitymentioning

confidence: 99%

“…Solvent extraction is frequently used for isolation of polyphenolic compounds (Pinelo, Rubilar, Sineiro, & Nunez, 2004;Spigno, Tramelli, & De Faveri, 2007;Sun & Ho, 2005). The polyphenolic (PP) content and antioxidant activity (AA) of the extracts depends on the solvent and method of extraction used, due to the different polarities, solubilities and antioxidant potentials of polyphenolic.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics Evaluación de extractos antioxidantes de plantas nativas uruguayas: importancia de las características sensoriales

Ares

Barreiro

Gámbaro

2010

CyTA - Journal of Food

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There is increasing interest in the development of antioxidant extracts as functional ingredients. The aim of the present work was to evaluate the sensory profile, the polyphenolic (PP) content and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity of solvent extracts of three native Uruguayan plants: Achyrocline satureoides, Baccharis trimera, and Mikania guaco. Extraction solvent and native plant remarkably affected the PP content, the radical scavenging capacity, and the sensory profile of the extracts. Water extracts were the most effective radical scavengers and showed the highest polyphenolic concentration and the lowest intensity of bitter, astringent, and characteristic flavor. The bitterness, astringency and characteristic flavor of the extracts could limit their use as functional ingredients. Thus, when optimizing the extraction of antioxidant compounds from plants, apart from studying the influence of extraction solvents on yield, PP content and antioxidant capacity, the sensory characteristics of the antioxidant extracts should also be taken into account.Keywords: antioxidant extracts; Achyrocline satureoides; Baccharis trimera; Mikania guaco; solvent extraction; sensory evaluation; functional foods Existe creciente intere´s en el desarrollo de extractos antioxidantes como ingredientes funcionales. El objetivo del presente trabajo fue evaluar el perfil sensorial, el contenido de polifenoles y la capacidad de secuestrar radicales DPPH de extractos de tres plantas nativas uruguayas: Achyrocline satureoides, Baccharis trimera y Mikania guaco. Tanto el solvente como la planta nativa tuvieron un efecto significativo en el contenido de polifenoles, la capacidad de secuestrar radicales DPPH y el perfil sensorial de los extractos. Los extractos acuosos fueron los ma´s eficientes secuestrantes de radicales DPPH y presentaron el mayor contenido de polifenoles y la menor intensidad de amargor, astringencia y sabor caracterı´stico. El amargor, astringencia y sabor caracterı´stico de los extractos podrı´an limitar su aplicacio´n como ingredientes funcionales. Estos resultados sugieren que durante la optimizacio´n de las condiciones de extraccio´n de compuestos antioxidantes de plantas, adema´s de la influencia de la capacidad antioxidante y el rendimiento, deben tenerse en cuenta las caracterı´sticas sensoriales de los extractos.

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“…Seed kernel has oil content ranged from 35.27% to 40% and it is an important source of oleic acid (Aydin, 2003). Almond seeds are not only used as dietary supplements but also has various pharmacological properties such as anti-stress (Bansal et al, 2009), anti-oxidant (Pinelo et al, 2004), immunostimulant (Puri et al, 2000), lipid lowering (Spiller et al, 1998), and laxative (Sharma & Saamhita, 1981). Its versatile utility as a medicine and nutritional food increased the economic value of this fruit.…”

Section: Introductionmentioning

confidence: 99%

Pneumatic separation of Mami cultivar almond (Prunus amygdalus) kernel from cracked shell

Aarabi¹,

Ebrahimi²

2017

JEBAS

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The aim of the present study was to investigate the efficacy of pneumatic separation method in separation of almond kernels from its cracked shells. The influence of air velocity, mixture feed rates, distance between mixture inlet and kernels outlet, angle of mixture supply into tunnel and repeat times of operation on separation efficiency was also studied in this study. Results of study revealed that the separation efficiency decreased with increasing feed rate, angle of mixture supply into tunnel and distance between mixture inlet and kernels outlet. The highest ƞ% was reported on 9.5 m/s velocity while the lowest amount was reported on the 6.5 m/s. Increasing in repetition times have significant effect on the separation efficiency and it was reported higher with higher repetition time. Mixture of kernels outlet analysis revealed that separation of shells with 20-30mm length give poor results and about 50% of the shells remained on kernels outlet.

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Extraction of antioxidant phenolics from almond hulls ( Prunus amygdalus ) and pine sawdust ( Pinus pinaster )

Cited by 285 publications

References 22 publications

Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi

Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi

Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics Evaluación de extractos antioxidantes de plantas nativas uruguayas: importancia de las características sensoriales

Pneumatic separation of Mami cultivar almond (Prunus amygdalus) kernel from cracked shell

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