Modification of Olive Leaves’ Surface by Ultrasound Cavitation. Correlation with Polyphenol Extraction Enhancement

Rombaut, Natacha; Chave, Tony; Nikitenko, Sergey I.; Maâtaoui, Mohamed Ei; Fabiano-Tixier, Anne Sylvie; Chémat, Farid

doi:10.3390/app11010232

Cited by 11 publications

(9 citation statements)

References 40 publications

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“…From the practical point of view, using sonication in the preparation of the oil systems could improve the transfer of antioxidants from both EWS to the oils. In this regard, several authors have reported the enhancement of the antioxidant capacity and the preservation of bioactive compounds in the matrix (Abid et al, 2014;Guerrouj et al, 2016;Riciputi et al, 2018;Rombaut et al, 2020) when using this emerging technology, because it allows obtaining a more homogeneous distribution of bioactive compounds inside to samples thanks to the formation of bubbles during the cavitation process (Amirante et al, 2017;Shanmugam & Ashokkumar, 2015). In addition, the polyphenol compounds extracted from a sonication process have shown a higher antioxidant potential (Dzah et al, 2020).…”

Section: Determination Of the Oxidative Stabilitymentioning

confidence: 99%

Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

Cisneros‐Yupanqui

Chalova

Kalaydzhiev

et al. 2021

Food Bioprocess Technol

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Since rapeseed and sunflower meals are two of the most representative oilseed crops in the world, this study was focused on ethanol-wash solutes (EWS) obtained as wastes from the protein isolation process of rapeseed and sunflower meals. These meals have been previously valorised; however, the use of the EWS is unexplored. The present study is aimed at the characterisation of their phenolic profile, and antioxidant capacity for preventing lipid oxidation in rapeseed, sunflower, and soybean oil, which has been used as a reference oil. The sunflower EWS exhibited more total phenolic compounds (TPC) and antioxidant activity (119.39 ± 1.13 mg GA/g and 193.97 ± 9.77 mg TE/g, respectively) than the rapeseed one (103.44 ± 5.94 mg GA/g and 89.51 ± 3.17 mg TE/g). The phenolic identification showed hydroxybenzoic and protocatechuic acid in the rapeseed EWS, and pyrogallol and caffeic acid in the sunflower EWS, as the main representative phenols. Both EWS at 15% increased significantly (p < 0.05) the oxidative stability of the oils in the Rancimat equipment with values of antioxidant activity index (AAI) from 1.01 to 1.20, depending on the type of oil employed. In conclusion, the rapeseed and sunflower EWS showed great potential, and they could be used as a source of natural antioxidants within the food industry, replacing the synthetic ones, and promoting the circular economy since they are agro-food wastes.

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Section: Determination Of the Oxidative Stabilitymentioning

confidence: 99%

Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

Cisneros‐Yupanqui

Chalova

Kalaydzhiev

et al. 2021

Food Bioprocess Technol

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“…Ultrasound contributes to high-frequency vibrations that cause cavitation in the liquids. Due to the high penetration effect, it can transmit powerful energy [ 45 ]. The energy increases the bonding probability when the substrate and enzymes interact.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound Plus Vacuum-System-Assisted Biocatalytic Synthesis of Octyl Cinnamate and Response Surface Methodology Optimization

Tsai

Huang

et al. 2022

Molecules

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Cinnamic acid is one of the phenolic compounds that is isolated from cinnamon, or other natural plants, and has a wide range of physiological activities. However, the application of cinnamic acid is limited due to its poor solubility and low oral bioavailability. In this study, the feasibility of producing octyl cinnamate by ultrasonic assistance, combined with a rotary evaporation under vacuum, was studied using methyl cinnamate and octanol as the starting materials. A Box–Behnken design (BBD) was employed to evaluate the effects of the operation parameters, including reaction temperature (55–75 °C), reaction time (4–12 h), and ultrasonic power (90–150 W) on the production of octyl cinnamate. Meanwhile, the synthesis process was further optimized by the modeling response surface methodology (RSM). The data indicated that octyl cinnamate was efficiently synthesized from methyl cinnamate and octanol using the ultrasound plus vacuum system; further, this system was superior to the conventional method. According to the RSM model for the actual experiments, a reaction temperature of 74.6 °C, a reaction time of 11.1 h, and an ultrasound power of 150 W were determined to be the best conditions for the maximum molar conversion of octyl cinnamate (93.8%). In conclusion, the highly efficient synthesis of octyl cinnamate by a rotary evaporator with an ultrasound plus vacuum system was achieved via RSM optimization.

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“…As shown in Figure 3k–l, normal integrity of cell walls and aligned structure is visible in two SEM figures with two magnifications. In Figure 3a,b, leaves that extracted with ethanol, due to penetration of solvent into the leaf structure, the cell walls are reduced in elongation and density, and the space between them is increased (Rombaut et al., 2021). In other words, the cell walls have been tilted under ultrasonic waves.…”

Section: Resultsmentioning

confidence: 99%

Selection of a suitable solvent for bioactive compounds extraction of myrtle ( Myrtus communis L.) leaves using ultrasonic waves

Yaghoobi

Sanikhani

Samimi

et al. 2022

Food Processing Preservation

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The aim of this study was to evaluate the effect of solvent properties on bioactive extraction of myrtle leaves using ultrasound waves. Experimental design was performed using response surface methodology and optimized by Box-Behnken design.The effect of extraction variables such as temperature (30, 45, and 60°C), time (5, 20, and 35 min) and solid to solvent ratio (0.2, 0.3, and 0.4 g/10 ml) was examined for estimation of total phenolic content (TPC) and total flavonoid content (TFC) of water, ethanol, methanol, and ethyl acetate as extraction solvents using ultrasonic waves.The result of water extract showed highest contents of TPC (269.36 ± 3.83 mg gallic acid equivalent/g dry weight) and TFC (21.39 ± 0.43 mg quercetin equivalent/g dry weight) compared with other solvents. The optimal condition was obtained at the extraction temperature of 58°C, extraction time of 34 min, and solid to solvent ratio of 0.2 g/10 ml. Novelty impact statement:• Water as a cheap and green solvent resulted in high total phenolic and flavonoid compounds in myrtle extract.• Ultrasonic waves facilitated penetration of water into leaf tissue.• The solvent polarity was most important in extraction efficiency of phenolic and flavonoid compounds.

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Modification of Olive Leaves’ Surface by Ultrasound Cavitation. Correlation with Polyphenol Extraction Enhancement

Cited by 11 publications

References 40 publications

Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

Ultrasound Plus Vacuum-System-Assisted Biocatalytic Synthesis of Octyl Cinnamate and Response Surface Methodology Optimization

Selection of a suitable solvent for bioactive compounds extraction of myrtle ( Myrtus communis L.) leaves using ultrasonic waves

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