Optimization of the conditions for ultrasound-assisted extraction of phenolic compounds from Opuntia ficus-indica [L.] Mill. flowers and comparison with conventional procedures

Brahmi, Fatiha; Blando, Federica; Sellami, Redha; Mehdi, Sabrina; Bellis, Luigi De; Negro, Carmine; Haddadi‐Guemghar, Hayate; Madani, Khodir; Makhlouf-Boulekbache, Lila

doi:10.1016/j.indcrop.2022.114977

Cited by 46 publications

(29 citation statements)

References 43 publications

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“…Then comes the “slow extraction phase” which lasts for 60 to 100 min, when metabolites are transported by a diffusion process from the matrix to the solvent [ 31 ]. This two-stage division of the extraction could explain the results obtained, considering that the diffusion process may adversely affect the extraction yield when most of the phenolic compounds are already extracted [ 32 ]. Additionally, one of the key elements in the UAE is the sonication temperature.…”

Section: Resultsmentioning

confidence: 99%

Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity

et al. 2022

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An ultrasound-assisted method was used for the extraction of phenolics from defatted black cumin seeds (Nigella sativa L.), and the effects of several extraction factors on the total phenolic content and DPPH radical scavenging activity were investigated. To improve the extraction efficiency of phenolics from black cumin seed by ultrasonic-assisted extraction, the optimal extraction conditions were determined as follows: ethanol concentration of 59.1%, extraction temperature of 44.6 °C and extraction time of 32.5 min. Under these conditions, the total phenolic content and DPPH radical scavenging activity increased by about 70% and 38%, respectively, compared with conventional extraction. Furthermore, a complementary quantitative analysis of individual phenolic compounds was carried out using the HPLC-UV technique. The phenolic composition revealed high amounts of epicatechin (1.88–2.37 mg/g) and rutin (0.96–1.21 mg/g) in the black cumin seed extracts. Ultrasonic-assisted extraction can be a useful extraction method for the recovery of polyphenols from defatted black cumin seeds.

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Section: Resultsmentioning

confidence: 99%

Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity

et al. 2022

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“…For the extraction of phenolic compounds, alcoholic solvents are often used; however, they are not particularly specific, and a mixture of alcohol and water has been shown to be more effective. The addition of water to ethanol commonly generates a more polar media that promotes the extraction of phenolics, which are more soluble in polar solvents [ 34 ]. Water plays a substantial role in the swelling of vegetable matter, while ethanol is responsible for disrupting the bonding between the solutes and plant matrix; hence, it facilitates better mass transfer of the constituents.…”

Section: Resultsmentioning

confidence: 99%

Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation

et al. 2022

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The aim of this work was to optimize the conventional parameters for the extraction of phenolic compounds from potato (Solanum tuberosum L.) peels (PP). A central composite design (CCD) was used to establish the impacts of ethanol concentration (%), extraction time (min), and liquid/solid ratio (mL/g). The optimal experimental conditions that maximized extraction were ethanol at a concentration of 80% (v/v) for a time of 150 min with a ratio of 1 g/30 mL. Under optimal conditions, the total phenolic content (TPC) and the total flavonoid content (TFC) were 204.41 ± 8.64 mg GAE/100 g DW and 21.47 ± 0.76 mg QE/100 g DW, respectively. The PP extract had a potent antioxidant capacity tested by phosphomolybdate and DPPH assays with IC50 of 10.65 ± 0.21 and 179.75 ± 3.18 µg/mL, respectively. Furthermore, by fortifying yogurt with PP as a natural ingredient, an improvement ofits physical, nutritional, antioxidant, and sensorial qualities was attempted in this study. The yogurts formulated with PP revealed significantly higher (p ≤ 0.05) TPC, TFC, and antioxidant capacity in comparison with the control sample. In addition, the sensory evaluation showed that the yogurts enriched with PP were preferred over the control yogurt. The results indicate that PP can be considered an interesting byproduct since it can improve the nutritional, bioactive, and sensorial profile of yogurt, highlighting that PP, due to its high phenol content, can substantially improve the antioxidant effect of the new formulated yogurt.

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“…Brahmi et al [ 107 ] optimized the conditions for ultrasound-assisted extraction of phenolic compounds from Opuntia ficus-indica [L.] Mill. flowers.…”

Section: Extraction Methodsmentioning

confidence: 99%

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

et al. 2023

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The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.

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Optimization of the conditions for ultrasound-assisted extraction of phenolic compounds from Opuntia ficus-indica [L.] Mill. flowers and comparison with conventional procedures

Cited by 46 publications

References 43 publications

Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity

Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity

Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

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