Profile of phenolic compounds and antimicrobial potential of hydroalcoholic extracts from cashew-apple coproducts

Abstract

Phytochemicals from tropical fruits and their by-products have shown the potential to use as antimicrobial natural. This study aimed to optimize the recovery of phenolic compounds (total polyphenols and flavonoids) from cashew apple using ultrasound-assisted extraction to promote the functional attributes to its coproducts and to evaluate their antioxidant and antimicrobial potential. An experimental design applying a response surface methodology was used for the extraction process. The ethanol concentration (13.76 % to 56.21 %) and the ultrasonic bath time (21.71 to 78.28 min.) were considered as independent variables, and the polyphenols content, total flavonoids as dependent variables. The phenolic profile of optimized hydroalcoholic extracts (UPLC-QToF-MSE) and their antimicrobial potential against foodborne pathogenic bacteria was assessed. The optimized conditions for a total phenolic extract of 750 mg GAE 100 g-1 were 42.16 % ethanol and 37.34 min in an ultrasonic bath, and for total flavonoids of 479.07 mg of quercetin per 100 g-1 were 37.15 % ethanol and 25.13 min. A total of 15 compounds including quercetin and myricetin derivatives, gallic acid, and anacardic acid were identified. The extracts displayed effective action against Staphylococcus aureus and Listeria monocytogenes. The extracts were effective against foodborne pathogenic bacteria thus demonstrating their potential to be a good natural alternative to synthetic additives in the food industry.

Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders

“…Peaks 6, 7, 17–18 with [M−H] − ions at m / z 479 (C 21 H 19 O 13 ), 463 (C 21 H 19 O 12 ) and 609 (C 30 H 25 O 14 ) were identified as myricetin-O-hexoside, myricetin-O-rhamnoside and myricetin derivatives, respectively ( Cunha et al, 2017 , Silveira et al, 2021 ). Peak 15 exhibited a [M−H] − ion at m / z 317 that was identified as myricetin after comparison with an authentic standard.…”

“…Peak 15 exhibited a [M−H] − ion at m / z 317 that was identified as myricetin after comparison with an authentic standard. Peaks 8, 10–12, 14, 19–20 showed [M−H] − ions at m / z 463 (C 21 H 19 O 12 ), 433 (C 20 H 17 O 11 ), 447 (C 21 H 19 O 11 ), 593 (C 30 H 25 O 13 ), suggesting to be quercetin- O -hexoside, quercetin- O -pentoside, quercetin- O -rhamnoside and quercetin derivatives ( Santos et al, 2019 , Silveira et al, 2021 ). Peak 16 presented a [M−H] − ion at m / z 301, which was identified as quercetin by comparison with an authentic standard ( Braga et al, 2021 ).…”

“…Next, a mixture of 1:10 (CAB sample: extracting solution) was prepared with hydroalcoholic solution (42.16 % ethanol) and taken to an ultrasonic bath (SolidSteel Ultrasonic Bath. SSBU), employing a method optimized by Silveira et al (2021) : frequency of 40 kHz and power of 100 W for 37 min at 30 ± 1 °C. Later, the mixture was centrifuged at 4500 rpm for 10 min at room temperature and filtered (Whatman filter paper no.…”

Circularity of Cashew Apples: Examining the Product-Process Pathways, Techno-Functional, Nutritional/Phytomolecular Qualities for Food Applications

“…Prominent of such studies is the application of ultrasonic technologies in the extraction of phenolics and flavonoids from cashew apple bagasse. 96 Extraction yields were about 750 mg of gallic acid/ 100 g of bagasse and 479.07 mg of quercetin/100 g of bagasse for phenolic and flavonoids, respectively, when optimum conditions of ethanol concentration/extraction time were set at 42.16% (v/v)/37.34 min for phenolics and 37.15% (v/v)/ 25.13 min for flavonoids. Also, reducing sugar have been extracted from dry cashew apple bagasse using aqueous extraction techniques with reported yield of 58.69 g/100 g (sugar/dry cashew apple bagasse) and relatively low technoeconomic demands when optimum conditions were set at liquid/solid ratio of 3.26 mL/g, pH of 6.42, incubation time of 6.30 h, and temperature of 52.27 °C.…”

“…Few studies have explored the extraction and characterization of bioactive compounds from cashew apple with explication of the factors that influence composition and extraction efficiency. Prominent of such studies is the application of ultrasonic technologies in the extraction of phenolics and flavonoids from cashew apple bagasse . Extraction yields were about 750 mg of gallic acid/100 g of bagasse and 479.07 mg of quercetin/100 g of bagasse for phenolic and flavonoids, respectively, when optimum conditions of ethanol concentration/extraction time were set at 42.16% (v/v)/37.34 min for phenolics and 37.15% (v/v)/25.13 min for flavonoids.…”