Multiobjective optimization of<i>Phoenix dactylifera</i>L. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity

Smaoui, Slim; Hlima, Hajer Ben; Fourati, Mohieddine; Elhadef, Khaoula; Ennouri, Karim; Mellouli, Lotfi

doi:10.1111/jfpp.14822

Cited by 15 publications

(21 citation statements)

References 57 publications

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“…Among them, TFC, TTC, and TAC were positively correlated with the antioxidant and antibacterial activities, while negative correlation was found between TPC as well as antioxidant and antibacterial activities. Similar results were observed for different plants [68][69][70].…”

Section: Correlation Analysis Between Phytochemical Contentsupporting

confidence: 88%

Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

Elhadef

Akermi

Hlima

et al. 2021

Journal of Food Quality

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The present study aimed to discriminate pistachio (Pistacia vera L.) hulls belonging to three different Tunisian geographical origins and extracted separately by hexane, acetone, acetonitrile, and water in terms of phytochemicals and antioxidant and antibacterial activities using multivariate analysis. Significant differences ( P < 0.05 ) in the phytochemical content, antioxidant, and antifoodborne bacterial activities were detected among the pistachio hulls populations. Pearson correlation, principal component analysis (PCA), hierarchical cluster analysis (HCA), and heat map were used to distinguish the relationship between the different regions on the basis of the biological activities. It was found that the twelve (4 extracts × 3 geographical sources) pistachio hulls extracts could be classified geographically into four distinct groups. To explore the mode of action of the aqueous pistachio hull extract against L. monocytogenes and S. enterica, polymyxin acriflavine lithium chloride ceftazidime aesculin mannitol (PALCAM) and xylose lysine deoxycholate (XLD) broth media were artificially contaminated at 104 CFU/mL. Using linear and general linear models, aqueous pistachio hull extract was demonstrated to control the two dominant food-borne pathogens by suppressing the bacterial growth.

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Section: Correlation Analysis Between Phytochemical Contentsupporting

confidence: 88%

Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

Elhadef

Akermi

Hlima

et al. 2021

Journal of Food Quality

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“…Mixture design of experiments could be an efficient tool to define and optimize the extractive mixture. Some applications in Food Science and Technology have regarded the extraction of bioactive compounds [24,[95][96][97]. Water, acetone, acetonitrile and ethanol were the components studied in order to optimize the extraction of isoflavones from defatted soy flour using a simplex-centroid design [95].…”

Section: Mixture Design For Extraction Applicationsmentioning

confidence: 99%

“…Water-acetone-ethanol (2:1:1), water-acetone-acetonitrile (2:1:1) and water-acetone (1:1) mixtures were optimal for extraction of malonyl-glycosidic and total forms, glycosidic isoflavones and less polar aglycone forms, respectively. Mixtures of ethanol, acetone and water were also tested for bioactives extraction from Phoenix dactylifera L. seeds by using an augmented simplex-centroid design [97]. The mixture design allowed the identification of synergic or antagonistic effect on the phytochemicals extraction and the optimal mixture was found to be made of 22.39%, 37.37% and 40.24% of acetone, ethanol and water, respectively.…”

Section: Mixture Design For Extraction Applicationsmentioning

confidence: 99%

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Squeo

Angelis

Leardi

et al. 2021

Foods

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Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

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“…This method can evaluate the interaction effect of multiple factors in different ranges employing a three-dimensional graph. In addition, this approach's results allow identifying the synergetic effects of mixtures and predicting models that provide answers such as high phenolic recovery with maximal biological activities [29,30]. The advantage is that multiple parameters can be calculated over the duration with fewer experiments and provide quantitative results [31].…”

Section: Introductionmentioning

confidence: 99%

Multiobjective response and chemometric approaches to enhance the phytochemicals and biological activities of beetroot leaves: an unexploited organic waste

Chaari

Elhadef

Akermi

et al. 2022

Biomass Conv. Bioref.

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Research on medicinal plants is developing each day due to inborn phytochemicals, which can encourage the progress of novel drugs. Most plant-based phytochemicals have valuable effects on well-being. Among them, beetroot leaves (BL) are known for their therapeutic properties. Here, three solvents, namely, acetonitrile, ethanol, and water, and their combinations were developed for BL extraction and simultaneous assessment of phytochemical compounds and antioxidant and antifoodborne pathogen bacteria activities. By using the augmented simplex-centroid mixture design, 40.40% acetonitrile diluted in water at 38.74% and ethanol at 20.86% favored the recovery of 49.28 mg GAE/mL (total phenolic content (TPC)) and 0.314 mg QE/mL (total flavonoid content (TFC)), respectively. Acetonitrile diluted in water at 50% guarantees the best antioxidant activity, whereas the optimal predicted mixture for the highest antibacterial activity matches 24.58, 50.17, and 25.25% of acetonitrile, ethanol, and water, respectively. These extraction conditions ensured inhibition of Staphylococcus aureus , Salmonella enterica , and Escherichia coli , respectively, at 0.402, 0.497, and 0.207 mg/mL. Under optimized conditions, at three concentrations of BL, minimal inhibitory concentration (MIC), 2 × MIC, and 4 × MIC, a linear model was employed to investigate the inhibition behavior against the three tested bacteria. The early logarithmic growth phase of these bacteria illustrated the bactericidal effect of optimized extracted BL with a logarithmic growth phase inferior to 6 h. Therefore, BL extract at 4 × MIC, which corresponds to 1.608, 1.988, and 0.828 mg/mL, was more efficient against S. aureus , S. enterica , and E. coli.

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Multiobjective optimization ofPhoenix dactyliferaL. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity

Cited by 15 publications

References 57 publications

Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Multiobjective response and chemometric approaches to enhance the phytochemicals and biological activities of beetroot leaves: an unexploited organic waste

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