Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera)

Krishnaswamy, Kiruba; Orsat, Valérie; Gariépy, Yvan; Thangavel, K.

doi:10.1007/s11947-012-0800-2

Cited by 147 publications

(105 citation statements)

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“…Application of advanced methods in extraction of polyphenols in diferent foods and agro-waste matrices [63][64][65][66][67][68][69][70][71][72][73].…”

Section: Grape Residues (Vitis Vinifera)mentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identiication methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identiication and quantiication of phenolics. The main goal of this chapter is to provide the reader with a broad view on the diferent protocols used to extract, identify and quantify phenolic compounds from diferent kinds of foods, including fruits and vegetables.Keywords: phytochemicals, extraction, determination, colorimetric methods, HPLC, HPLC-MS IntroductionThe growing resistance of pathogenic bacterial isolates against the traditional chemical antibiotics as well as the resurgent of old disappeared diseases associated with the constant consumers' demanding of healthier, nutritious and safe food has led the researchers to focus on searching for new, safe and efective molecules. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [1] in response to several stressful biotic and abiotic factors [2,3]. This class of compounds are a much diversiied group derived from the amino acids phenylalanine and tyrosine and The results from the last decade's research have shown that polyphenols have important beneicial properties for human health, including antioxidative, antiaging, antibacterial and antimutagenic [7][8][9][10][11]. Moreover, the recent evidence of their interaction with proteins, DNA and other biological molecules has enhanced their exploitation for the production of new natural product-derived therapeutic agents. Despite these advantages, several limitations still persist, particularly those related with their extraction eiciency, which afects the large-scale use of some of these substances. The diiculties in screening, extracting, separation and purifying these compounds have increased the development of new and modern methods to address these limitations. In this context, the aim of this chapter is to present an updated review about sources, technologies and methods that have been developed until now to improve the extraction, detection, separation and full characterization of such beneicial compounds, with special emphasis to their possible application in the design of nutraceuticals and functional food products. Foods as natural resources of phenolicsPolyphenols have been exhaustively studied in their diferent natural matrices such as fruits, vegetables, teas, algae a...

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“…Application of advanced methods in extraction of polyphenols in diferent foods and agro-waste matrices [63][64][65][66][67][68][69][70][71][72][73].…”

Section: Grape Residues (Vitis Vinifera)mentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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“…Several studies have reported that extracts of perilla leaves have high antioxidant capacity, mostly due to the presence of polyphenolic compounds (Lee et al, 2013;Zhou et al, 2014). Phenolic compounds are well-known for their beneficial health properties, attributed to their antioxidant and antiradical activities (Tao et al, 2014;Krishnaswamy et al, 2013;Heim et al, 2002). Moreover, rosmarinic acid (RA) has been shown to be the main biologically active polyphenolic compound in perilla leaves (Liu et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology

Zhang

Xue

et al. 2016

Food Sci. Technol

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Response surface methodology (RSM) was used to optimize ultrasound-assisted extraction (UAE) of functional components from perilla leaves. The factors investigated were ethanol concentration, extraction temperature, and extraction time. The results revealed that ethanol concentration had significant effects on all extraction parameters. Based on the RSM results, the optimal conditions were an ethanol concentration of 56%, a UAE temperature of 54 °C, and a UAE time of 55 min. Under these conditions, the experimental TPC (total phenolic content), RA (rosmarinic acid), FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) values were 48.85 mg GAE/g DW (mg gallic acid equivalent /g of dry weight), 31.02 mg/g DW, 85.55 μmol Fe 2+ /g DW and 73.35%, respectively. The experimental values were in agreement with those predicted by RSM models, confirming suitability of the model employed and the success of RSM for optimization of the extraction conditions. Keywords: perilla leaves; ultrasound-assisted extraction; phenolic compounds; antioxidants; rosmarinic acid. Practical Application:The study provides valuable information that ultrasound-assisted extraction is an environmentally-friendly, green process for the preparation of extracts from perilla leaves, and will help in the development of functional food resources.

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“…Therefore, an economic and high efficient technique for extraction of THWP is needed. Recently, some novel techniques for extraction of bioactive substances from plants including microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), accelerated solvent extractor (ASE), pressurized liquid extraction (PLE), ultrahigh pressure extraction (UPE) and ultrasonic-assisted extraction (UAE) have been developed [14][15][16]. Among these, UAE is an environmentally benign, simple and efficient technique for accelerated extraction of polysaccharides.…”

Section: Introductionmentioning

confidence: 99%