Extraction of bioactive compounds from <i>Rubus idaeus</i> waste by maceration and supercritical fluids extraction: the recovery of high added‐value compounds

Velarde‐Salcedo, Aida Jimena; De León‐Rodríguez, Antonio; Calva‐Cruz, Oscar J.; Balderas‐Hernández, Víctor E.; De Anda Torres, Sara; Barba‐de la Rosa, Ana P.

doi:10.1111/ijfs.16687

Cited by 6 publications

(2 citation statements)

References 50 publications

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“…Biologically active phenolic compounds are mainly regarded as the most abundant antioxidants in the diet [49]. The total content of phenolic compounds determined with the Folin-Ciocalteau method confirms that raspberry fruits are a good source of antioxidant secondary metabolites [46,50,51]. The methods used, i.e., the ferric reducing antioxi-dant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical, and OH • scavenging assays, confirm the high free radical scavenging activity of secondary metabolites from Rubi idaei fructus raw material [28,29,47,[50][51][52][53][54][55].…”

Section: Oxidative Stress and Its Effects And Defense Mechanisms Agai...mentioning

confidence: 92%

Nutritionally Important Pro-Health Active Ingredients and Antioxidant Properties of Fruits and Fruit Juice of Selected Biennial Fruiting Rubus idaeus L. Cultivars

Chwil,

Matraszek-Gawron,

Kostryco

et al. 2023

Pharmaceuticals

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Raspberry fruits are an important source of many biologically active chemical compounds exerting nutritional and pro-health effects. The study presents a comparative analysis of nutritionally important bioactive chemical compounds—polyphenols; flavonoids, including anthocyanins; vitamin C; amino acids; fatty acids; and primary metabolites—contained in the fruits of three biennial fruiting cultivars, R. idaeus ‘Glen Ample’, ‘Laszka’, and ‘Radziejowa’, i.e., common cultivars in Poland and Europe. The antioxidant activity of fresh fruits and juice was determined with five methods. The analyses revealed the strong free radical scavenging potential of the fruits and juice, confirmed by the high concentration of nutrients, e.g., polyphenols, anthocyanins, vitamin C, amino acids, and fatty acids. The antioxidant activity of the juice determined with the ferric reducing antioxidant power (FRAP) and OH radical methods was from 2.5 to 4.0 times higher than that of the fruits. The following orders of total polyphenol contents were established in the analyzed cultivars: ‘Glen Ample’ < ‘Laszka’ < ‘Radziejowa’ in the fruits and ‘Glen Ample’ < ‘Radziejowa’ < ‘Laszka’ in the juice. The highest antioxidant activity was exhibited by the ‘Radziejowa’ fruits. Given their high content of dietary fiber, the fruits of the analyzed raspberry cultivars can be consumed by dieting subjects. The concentrations of vitamin C (28–34 mg/100 g) and anthocyanins (20–34 mg/100 g) indicate the biological and pharmacological activity of these fruits. The main unsaturated fatty acids in the fruits were gamma-linoleic acid (C18:2n6c) and alpha-linolenic acid (C18:3n3), which neutralize excess free radicals. The amino acids nutritionally essential to humans were dominated by leucine, arginine, and phenylalanine. This is the first comparative analysis of the antioxidant activity of fruits and juice and the contents of selected active compounds in the fruits of biennial fruiting cultivars of R. idaeus, i.e., a highly commercialized crop in Europe.

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Section: Oxidative Stress and Its Effects And Defense Mechanisms Agai...mentioning

confidence: 92%

Nutritionally Important Pro-Health Active Ingredients and Antioxidant Properties of Fruits and Fruit Juice of Selected Biennial Fruiting Rubus idaeus L. Cultivars

Chwil,

Matraszek-Gawron,

Kostryco

et al. 2023

Pharmaceuticals

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“…This allows the active ingredients to diffuse into the solvent, achieving the purpose of extraction. This method is suitable for extracting natural products that are prone to heat damage and contain large amounts of starch, mucilage, gum, and pectin [7][8][9][10]. The efficiency of maceration is related to the time of impregnation, leaching solvent, the material-liquid ratio, and the particle size of raw materials [11,12].…”

Section: Macerationmentioning

confidence: 99%

Extraction and Analysis of Chemical Compositions of Natural Products and Plants

Zhang,

Zhao,

Dai

et al. 2023

Separations

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There are many types of natural plants in nature that contain a variety of effective and complex chemical components. These constituents can be categorized as organic acids, volatile oils, coumarins, steroids, glycosides, alkaloids, carbohydrates, phytochromes, etc., all of which play important roles in the fields of pharmaceuticals, food, nutraceuticals, and cosmetics. The study of extraction and chemical composition analysis of natural products is important for the discovery of these active ingredients and their precursors. Therefore, the aim of this article is to review the status of research on the extraction, separation and purification, and structural identification of natural products, to provide a reference for the study of natural products.

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Berry pomace as a potential ingredient for plant‐based meat analogs

Zhang,

2024

Food Biomacromolecules

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Given the projected global population growth and the associated increase in demand for sustainable and nutritious food options, plant‐based meat analogs are increasingly popular. Berry pomace, a by‐product of the juice and wine industry, emerges as a promising ingredient for enhancing these products. This paper comprehensively explores the innovative use of berry pomace in the development of plant‐based meat analogs. It highlights key components such as antioxidants, natural colorants, dietary fibers, oils, and micronutrients, which significantly contribute to enhancing the nutritional profiles, sensory qualities, and shelf stability of these analogs. Methods for incorporating berry pomace into plant‐based meats, including direct addition and the addition of berry pomace extract using innovative technologies, such as high‐moisture extrusion, 3D printing and emulsion methods, are discussed. Moreover, the challenges of integrating berry pomace into plant‐based meats are critically analyzed, focusing on variability in pomace composition, potential sensory impact, and the technological adaptations required for optimal use in food production. The potential of berry pomace to enhance both the quality and appeal of plant‐based meats is highlighted, underscoring its significant contribution to the development of more sustainable food systems by valorizing food waste to high‐value products.

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Extraction of bioactive compounds from Rubus idaeus waste by maceration and supercritical fluids extraction: the recovery of high added‐value compounds

Cited by 6 publications

References 50 publications

Nutritionally Important Pro-Health Active Ingredients and Antioxidant Properties of Fruits and Fruit Juice of Selected Biennial Fruiting Rubus idaeus L. Cultivars

Nutritionally Important Pro-Health Active Ingredients and Antioxidant Properties of Fruits and Fruit Juice of Selected Biennial Fruiting Rubus idaeus L. Cultivars

Extraction and Analysis of Chemical Compositions of Natural Products and Plants

Berry pomace as a potential ingredient for plant‐based meat analogs

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