Extraction of boldo (Peumus boldus M.) leaves with supercritical CO2 and hot pressurized water

Valle, José M. del; Rogalinski, Tim; Zetzl, Carsten; Brunner, Gerd

doi:10.1016/j.foodres.2004.09.010

Cited by 62 publications

(25 citation statements)

References 37 publications

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“…Likewise, Valle et al (2005), using GC-MS, identified limonene, p-cymene, thymol, spathulenol, terpinen-4-o, methyleugenol, stearic acid (isomere) and stearic acid (traces), amongst others, as the main compounds of the boldo extract.…”

Section: Gas Chromatography/mass Spectrometry (Gc-ms) Profilementioning

confidence: 99%

Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon

Bonilla

Sobral

2017

Braz. J. Food Technol.

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In this investigation, the ethanolic extracts of two less known plants, little reported in the literature (guarana and boldo leaves) were studied in comparison with the ethanolic extracts of two well studied plants (cinnamon and rosemary), regarding their colour, GC-MS profile, phenolic content and their antioxidant and antimicrobial properties. The rosemary (59.20 ± 0.28) and guarana (56.63 ± 0.54) extracts showed the highest values for luminosity (L*) and the UV-Vis absorption increased when L* decreased. GC-MS identified a limited number of compounds in the cinnamon and guarana extracts. The cinnamon extract showed the highest value for the total phenolic content (172 mg GA/g extract) as compared to the other extracts. The highest antioxidant capacity was observed for the boldo leaves extract in the TEAC (6.66 ± 0.17 mM) assay and for the rosemary extract in the DPPH (0.80 ± 0.14 mg/L) test. In addition, all the extracts showed antimicrobial activity against the S. aureus strain, indicating that all the extracts studied could be used by food industries to develop new active food packaging materials.Keywords: Herbs; Seeds; Phenols; Volatile compounds; S. aureus; E. coli. ResumoNesta investigação, foram estudados dois extratos etanólicos de plantas pouco conhecidas na literatura (guaraná e boldo-do-chile), em comparação com os extratos etanólicos de duas plantas bastante estudadas (canela e alecrim), quanto aos parâmetros de cor, perfil GC-MS, teor fenólico e propriedades antioxidantes e antimicrobianas. Os extratos de alecrim (59,20 ± 0,28) e guaraná (56,63 ± 0,54) mostraram os maiores valores de luminosidade (L*). A absorção de radiação ultravioleta visível (UV-Vis) aumentou de intensidade quando o valor L* diminuiu. Na análise do perfil GC-MS, identificou-se um número limitado de compostos nos extratos de canela e guaraná. O extrato de canela apresentou o maior conteúdo de compostos fenólicos totais (172 mg GA/g extrato), em comparação com outros extratos. A maior capacidade antioxidante foi observada para o extrato de boldo-do-chile, no ensaio TEAC (6,66 ± 0,17 mM), e para o extrato de alecrim, no teste de DPPH (0,80 ± 0,14 mg/L). Adicionalmente, todos os extratos mostraram atividade antimicrobiana contra a cepa S. aureus, indicando que todos os extratos estudados podem ser utilizados pelas indústrias de alimentos para desenvolver novos materiais ativos de embalagem de alimentos. Palavras

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Section: Gas Chromatography/mass Spectrometry (Gc-ms) Profilementioning

confidence: 99%

Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon

Bonilla

Sobral

2017

Braz. J. Food Technol.

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“…Some work can be found in the literature concerning the use of supercritical fluid extraction of boldo to obtain alkaloids and flavonoids (del Valle et al, 2005;del Valle et al, 2004) and volatile compounds (Sargenti and Lanças, 1997). For example, Sargenti and Lanças (1997) performed extraction of boldo leaves in sequential steps using carbon dioxide modified by 10 and 30% n-hexane, 10 and 20% acetone and finally 10% methanol under only one set of experimental conditions, namely, 75 o C and 80 bar.…”

Section: Introductionmentioning

confidence: 99%

“…These authors further evaluated the effect of extraction pressure (300 and 450 bar) and cosolvent concentration (2, 5 and 10% (w/w) ethanol) on the boldine (the main alkaloid in boldo leaves and bark) yield with supercritical carbon dioxide at 50°C and tested the antioxidant potency of the extracts obtained. Del Valle et al (2005) also studied the extraction of antioxidants (mainly boldine) from boldo bark using supercritical carbon dioxide at 40°C and 400 bar and 60°C and 600 bar. Nevertheless, in neither of the above-mentioned studies is the chemical composition of the extracts obtained from supercritical carbon dioxide extraction reported, nor was their action against microorganisms studied.…”

Section: Introductionmentioning

confidence: 99%

Chemical profile and antimicrobial activity of Boldo (Peumus boldus Molina) extracts obtained by compressed carbon dioxide extraction

Mazutti¹,

Mossi²,

Cansian³

et al. 2008

Braz. J. Chem. Eng.

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-This work reports the effects of temperature (20 to 50 o C) and pressure (100 to 250 bar) on the extraction yield, chemical characteristics and antimicrobial activity of extracts of Peumus boldus Molina obtained by compressed carbon dioxide extraction. Results showed that the extraction variables affect the extraction yield and the chemical distribution of the major compounds present in the extracts. The extracts were chemically analyzed with regard to 1,8-cineole, trans-sabinene, pinocarveol, pinocarvone, 4-terpineol, ascaridole, piperitone oxide, limonene dioxide and n-eicosane in a GC/MSD. Antimicrobial tests demonstrated that the high-pressure CO 2 extracts had activity against 13 bacteria and that better action was verified with extracts obtained at a lower CO 2 extraction density and a higher temperature.

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“…This species has several characteristics that make it an interesting case study for ecological restoration protocols, namely, a higher resistance to drought compared with other Mediterranean species, surviving in sites with less than 200 mm of annual precipitation (Cabello & Donoso 2013). Its perennial leaves are used in medicine for their digestive, choleretic, and liver-protection properties (Del Valle et al 2005), and this has generated a high pressure over the native forests. Furthermore, Boldo seeds have low germination rates (19-44% -Cabello & Donoso 2013) due to the dormancy imposed by the essential oils of the pericarp.…”

Section: Introductionmentioning

confidence: 99%

Differential adaptations in nursery seedlings from diverse Chilean provenances of Peumus boldus Mol.

Diaz¹,

Espinoza²,

Garrido³

et al. 2016

iForest

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Seed germination, seedling growth and biomass allocation of the endemic species Peumus boldus Mol. (Boldo) were studied in four provenances (two northern and two southern provenances) from central Chile. Seeds collected from five different mother plants for each provenance were sowed in plastic pots and placed in an ambient nursery. Germinated seeds were transplanted to 130-mL containers and cultivated under nursery conditions during one growing season. Germination capacity, seed weight, morphological traits of seedlings (root collar diameter, height, number of leaves, foliar area, root length), their biomass allocation pattern (dry mass of leaves, shoots and roots) and survival were analyzed. Results showed significant differences among provenances and mother plants for most traits. Northern provenances showed slower germination, smaller size, higher root biomass, lesser leaf area, and higher survival, while seedlings from southern provenances were taller, with more body mass, larger leaf area and lower root biomass. We concluded that northern provenances of Peamus boldus are more tolerant to drought and therefore are suitable for ecological restoration of drought-prone Mediterranean sites, while the use of southern provenances must be restricted to restoration of more humid environments.

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Extraction of boldo (Peumus boldus M.) leaves with supercritical CO2 and hot pressurized water

Cited by 62 publications

References 37 publications

Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon

Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon

Chemical profile and antimicrobial activity of Boldo (Peumus boldus Molina) extracts obtained by compressed carbon dioxide extraction

Differential adaptations in nursery seedlings from diverse Chilean provenances of Peumus boldus Mol.

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