Recovery of phenolic antioxidants from green kiwifruit peel using subcritical water extraction

Guthrie, Francesca; Wang, Yiting; Neeve, Natasha; Quek, Siew Young; Mohammadi, Khosrow; Baroutian, Saeid

doi:10.1016/j.fbp.2020.05.002

Cited by 63 publications

(15 citation statements)

References 40 publications

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“…Its dependence on water makes it also ecofriendly and less toxic to living things and other biological molecules used in in vitro and in vivo experiments. Although PHWE involves the use of hot water at temperatures between the atmospheric boiling point of water and its critical temperature (374 • C), a temperature range of 120 to 200 • C is mostly preferred (Ardali et al, 2021;Guthrie et al, 2020;Sarfarazi et al, 2019;Zhang et al, 2019). At 200 • C, the pressure range is at least 16 bars and up to 226 bars at 374 • C. Above 100 • C, the dielectric constant of water which defines its polarity decreases with increasing generation of ionic products.…”

Section: Introductionmentioning

confidence: 99%

Optimized pressurized hot water extraction, HPLC/LC‐MS characterization, and bioactivity of Tetrapleura tetraptera L. dry fruit polyphenols

Dzah

2022

Journal of Food Science

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Despite the global preference for green extraction methods in the recovery of plant bioactives, Tetrapleura tetraptera fruit polyphenols (TTP) are yet to receive considerable attention. For the first time, pressurized hot water extraction (PHWE) of TTP was optimized for total phenol content (TPC) and antioxidant activity (AA) using the Box Behnken design of response surface methodology. Predictor variables were time, temperature, and liquid‐to‐solid ratio. An optimum solution with a desirability of 0.805 was selected and parameters were 43 min, 220°C, and 60 ml g−1 liquid‐to‐solid ratio, yielding TPC of 8.92 mg gallic acid equivalent per gram of sample on dry weight basis (GAE g−1 dw−1) and AA of 70.35%. Purified, optimized TTP were characterized and quantified using HPLC/LC‐MS. PHWE mainly extracted rutin (379.04 µg g−1), cyanidin‐3‐O‐glucoside (chloride) (299.55 µg g−1), naringenin 7‐O‐glucoside (240.11 µg g−1), p‐coumaric acid (177.28 µg g−1), isorientin (150.43 µg g−1), and gallic acid (118.06 µg g−1) whereas cyanidin‐3‐O‐glucoside (chloride) (83.27 µg g−1), protocatechuic acid (61.37 µg g−1), rutin (28.03 µg g−1), and gallic acid (22.62 µg g−1) were mainly extracted by hot water extraction, which was a control. PHWE‐obtained TTP showed higher cellular antioxidant activity, cytotoxicity in human liver cancer cell lines (HepG2), and antimicrobial property against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis than control. The potential mechanisms underlying the biological activities of some of the major polyphenols extracted were briefly discussed. Considering the wide use of the T. tetraptera (TT) fruit in Africa in foods and medicine, the use of more efficient green extraction methods such as PHWE is recommended. Practical Application This study serves as a baseline for optimizing pressurized hot water extraction, purification, identification, and quantification of Tetrapleura tetraptera polyphenols (TTP) and their biological activities, being the first of its kind. The varied biological effects shown can be exploited further for applications of TTP as nutraceutical agents and preservatives in foods in different forms. Also, the high amounts of gallic acid and other phenolic acids and flavonoids confirmed in this study make TTP good candidates for the development of metal–phenol network nanoparticles to enhance adequate solubility and distribution in food systems in light of the above proposed applications.

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Section: Introductionmentioning

confidence: 99%

Optimized pressurized hot water extraction, HPLC/LC‐MS characterization, and bioactivity of Tetrapleura tetraptera L. dry fruit polyphenols

Dzah

2022

Journal of Food Science

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“…The pressure is usually varied from 10 to 80 bar to keep the water in its liquid phase. The effect of the use of subcritical water on the extraction of phenolic antioxidants from fruit, vegetables, and herb by-products such as peach palm residues [ 155 ], kiwifruit peels and pomace [ 156 , 157 ], onion skin [ 158 ], pistachio hulls [ 45 ], sage by-products [ 48 ], papaya seeds [ 22 ] and date residues [ 33 ] has been recently investigated. These studies demonstrated that subcritical water showed significantly higher extraction yields and antioxidant activities in comparison with traditional solvent extraction.…”

Section: Green Extraction Process: Synergism Between Solvents and Technologymentioning

confidence: 99%

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry

et al. 2021

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Nowadays, the food industry is heavily involved in searching for green sources of valuable compounds, to be employed as potential food ingredients, to cater to the evolving consumers’ requirements for health-beneficial food ingredients. In this frame, agri-food by-products represent a low-cost source of natural bioactive compounds, including antioxidants. However, to effectively recover these intracellular compounds, it is necessary to reduce the mass transfer resistances represented by the cellular envelope, within which they are localized, to enhance their extractability. To this purpose, emerging extraction technologies, have been proposed, including Supercritical Fluid Extraction, Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, High-Pressure Homogenization, Pulsed Electric Fields, High Voltage Electrical Discharges. These technologies demonstrated to be a sustainable alternative to conventional extraction, showing the potential to increase the extraction yield, decrease the extraction time and solvent consumption. Additionally, in green extraction processes, also the contribution of solvent selection, as well as environmental and economic aspects, represent a key factor. Therefore, this review focused on critically analyzing the main findings on the synergistic effect of low environmental impact technologies and green solvents towards the green extraction of antioxidants from food by-products, by discussing the main associated advantages and drawbacks, and the criteria of selection for process sustainability.

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“…At these conditions, the dielectric constant of water decreases (~27 at 250 • C), becoming comparable to that of methanol and ethanol (33 and 24, respectively, at 25 • C), together with the viscosity, polarity, and surface tension and improves the nonpolar molecules dissolution [102]. This technology was employed to extract phenolics from onion [103] and kiwi [104], and lipids [105] and phenolics [106] from red wine grape pomace. Pretreatments with ultra-sonication, microwaves [107], and gas hydrolysis (N 2 or CO 2 ) accelerate the extraction time [72].…”

Section: Supercritical Water Extractionmentioning

confidence: 99%

Bio Discarded from Waste to Resource

Dini

2021

Foods

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The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.

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Recovery of phenolic antioxidants from green kiwifruit peel using subcritical water extraction

Cited by 63 publications

References 40 publications

Optimized pressurized hot water extraction, HPLC/LC‐MS characterization, and bioactivity of Tetrapleura tetraptera L. dry fruit polyphenols

Optimized pressurized hot water extraction, HPLC/LC‐MS characterization, and bioactivity of Tetrapleura tetraptera L. dry fruit polyphenols

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry

Bio Discarded from Waste to Resource

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