Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (<i>Prunus amygdalus</i>): A Multivariate Analysis Approach

Valdés, Arantzazu; Vidal, Lorena; Beltrán, Ana M.; Canals, Antonio; Garrigós, María Carmen

doi:10.1021/acs.jafc.5b01011

Cited by 84 publications

(88 citation statements)

References 36 publications

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“…The most usual procedure includes the use of Box-Behnken experimental designs (BBD) or central composite designs (CCD). Good results were reported for the extraction of target compounds, such as antioxidants from almond skin [52], peanut skin [53] and batata leaves [54], highlighting the potential of MAE as a promising extraction method for pectins.…”

Section: Extraction Methods For Pectins: New Trends For the Revalorizmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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Abstract:The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

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Section: Extraction Methods For Pectins: New Trends For the Revalorizmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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“…It must also be noted that when quantifying phenolic compounds with GC, there is sometimes a requirement for chemical modification, such as transformation to more volatile derivatives (Khoddami et al, 2013). studies have demonstrated the efficacy of this technique in the extraction of phenolics, although from different sources, including rice grains and almond skin by-products (Setyaningsih et al, 2015;Valdés et al, 2015). The success of this technique in extracting phenolic compounds means it could be a useful method to isolate phenolic compounds from rapeseed meal, but further optimisation and validation are necessary.…”

Section: Characterisation Strategies For Rapeseed Meal Phenolicsmentioning

confidence: 99%

Sinapinic and protocatechuic acids found in rapeseed: isolation, characterisation and potential benefits for human health as functional food ingredients

Quinn

Gray

Meaney³

et al. 2017

Irish Journal of Agricultural and Food Research

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Rapeseed is one of the world’s major oilseeds, and rapeseed oil is produced by pressing of the seeds. This process results in the production of a low-economic-value by-product, rapeseed meal, which is commonly used as animal feed. Rapeseed meal is rich in bioactive phenolic compounds, including sinapinic acid (SA) and protocatechuic acid (PCA). Isolation of these bioactive compounds from a by-product of rapeseed oil production is largely in agreement with the current concept of the circular economy and total utilisation of crop harvest using a biorefinery approach. In this review, current information concerning traditional and novel methods to isolate phenolic compounds – including SA and PCA – from rapeseed meal, along with in vitro and in vivo studies concerning the bioactivity of SA and PCA and their associated health effects, is collated. These health effects include anti-inflammatory, anti-cancer, anti-diabetes activities, along with histone deacetylase inhibition and protective cardiovascular, neurological and hepatic effects. The traditional extraction methods include use of solvents and/or enzymes. However, a need for simpler, more efficient methodologies has led to the development of novel extraction processes, including microwave-assisted, ultrasound-assisted, pulsed electric field and high-voltage electrical discharge extraction processes.

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“…In the last years, novel sustainable extraction techniques such as Ultrasound-Assisted Extraction (UAE), Microwave-Assisted Extraction (MAE), Supercritical CO2 Extraction, Supercritical Fluid Extraction (SFE), Accelerated Solvent Extraction (ASE) and Pressurized Hot Water Extraction (PHWE) or Subcritical Water Extraction (SWE) which allow to reduce extraction time and solvent consumption, increase nutraceutical yield and improve plant extract quality (1)(2)(3)(4)(5)(6)(7)(8)(9)(10). Subcritical water extraction is called green technology because it is a rapid and efficient recovery method as compared with conventional extraction methods.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Extraction Parameters on Antioxidant Activity of Subcritical Water Extracts Obtained From Mandarin Peel

Kanmaz¹,

Saral²

2017

GIDA

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Mandarin peel, which discarded as by-product at large amounts during fruit juice production, is a valuable source of antioxidant compounds in the food industry. The aim of this study was to investigate the effect of extraction temperature and static extraction time on antioxidant activity and phenolic compounds during subcritical water extraction. The antioxidant activity of subcritical water extracts were determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay as IC 50 , ferric ion reducing antioxidant power (FRAP) and total antioxidant potential assay using Cu(II) complex as an oxidant (CUPRAC). As the IC 50 value of the subcritical water extracts obtained from mandarin peel decreased 40.8 times, FRAP and CUPRAC values increased 66.9 and 34.2 times with increasing extraction temperature from 50 to 180°C for 5 min, respectively. Besides, total phenolic content (TPC) of subcritical water extracts increased 4.9 and 5.0 times from 50 to 180°C for 5 and 15 min whereas, 9.6 and 9.9 times increase was obtained for total flavonoid content (TFC) in the subcritical water extracts, respectively.

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Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach

Cited by 84 publications

References 36 publications

Natural Pectin Polysaccharides as Edible Coatings

Natural Pectin Polysaccharides as Edible Coatings

Sinapinic and protocatechuic acids found in rapeseed: isolation, characterisation and potential benefits for human health as functional food ingredients

The Effect of Extraction Parameters on Antioxidant Activity of Subcritical Water Extracts Obtained From Mandarin Peel

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