Supercritical fluid extraction vs conventional extraction of myrtle leaves and berries: Comparison of antioxidant activity and identification of bioactive compounds

Pereira, Paula; Cebola, Maria-João; Oliveira, M. Conceição; Bernardo‐Gil, M. Gabriela

doi:10.1016/j.supflu.2015.09.006

Cited by 68 publications

(59 citation statements)

References 41 publications

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“…This is also in accordance with the findings reported by several authors. 29,30 Pereira et al 31 showed that myricetin-3-O-galactoside and myricetin-3-O-rhamnoside isolated from M. communis demonstrated a strong antioxidant activity. These results could also confirm the highest antioxidant activity of the ethyl acetate in comparison with the other fraction and with the crude extract.…”

Section: Food and Function Papermentioning

confidence: 99%

Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab

et al. 2017

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The endemic Algerian myrtle, Myrtus nivelii Batt & Trab., was evaluated for its bioactive properties, such as antioxidant, anti-inflammatory, cytotoxic and antibacterial activities, and correlated with the individual phenolic compounds identified in its crude aqueous extract and subsequent organic fractions (ethyl acetate and butanol). Flavonols, such as myricetin, kaempferol and quercetin glycoside derivatives, were the major phenolic compounds found, along with the presence of ellagitannins. The ethyl acetate fraction contained the highest amount of phenolic compounds, followed by the butanol fraction and, finally, the crude aqueous extract. In general, all samples exhibited an excellent bioactivity, namely the ethyl acetate fraction that presented strong antioxidant activity, when compared to the standard trolox, strong cytotoxicity and antibacterial activity, especially against MRSA and MSSA. The present study revealed that the ethyl acetate fraction of M. nivelii could be used as a source of bioactive compounds in the food and pharmaceutical industries.

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Section: Food and Function Papermentioning

confidence: 99%

Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab

et al. 2017

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“…Other factors that can influence the phenol/anthocyanin content and antioxidant activity of myrtle extracts have been studied by diverse research teams: variety [ 107 , 108 ], part of the berry [ 107 ], maturation [ 109 ], method of extraction, and type of solvent [ 110 , 111 , 112 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Myrtus communis L. and Myrtus nivellei Batt. & Trab. Extracts: A Brief Review

2018

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Myrtus communis L. (myrtle) and Myrtus nivellei Batt. & Trab. (Saharan myrtle) have been used in folk medicine for alleviating some ailments. M. communis is largely distributed in the Mediterranean Basin, whereas M. nivellei is confined in specific zones of the central Saharan mountains. The chemical composition and antioxidant activity of berry and leaf extracts isolated from myrtle are deeply documented, whereas those isolated from Saharan myrtle extracts are less studied. In both species, the major groups of constituents include gallic acid derivatives, flavonols, flavonol derivatives, and hydroxybenzoic acids. In coloured berries, anthocyanins are also present. In M. nivellei extracts are reported for some compounds not described in M. communis so far: 2-hydroxy-1,8-cineole-β-d-glucopyranoside, 2-hydroxy-1,8-cineole 2-O-α-l-arabinofuranosyl (1→6)-β-d-glucopyranoside, rugosin A, and rugosin B. Berries and leaves extracts of both species had antioxidant activity. Comparative studies of the antioxidant activity between leaf and berry myrtle extracts revealed that leaf extracts are best antioxidants, which can be assigned to the galloyl derivatives, flavonols, and flavonols derivatives, although the ratio of these groups of compounds might also have an important role in the antioxidant activity. The anthocyanins present in myrtle berries seem to possess weak antioxidant activity. The antioxidant activity of sample extracts depended on various factors: harvesting time, storage, extraction solvent, extraction type, and plant part used, among other factors. Leaf extracts of myrtle revealed to possess anti-inflammatory activity in several models used. This property has been attributed either to the flavonoids and/or hydrolysable tannins, nevertheless nonprenylated acylphloroglucinols (e.g., myrtucommulone and semimyrtucommulone) have also revealed a remarkable role in that activity. The biological activities of myrtle extracts found so far may direct its use towards for stabilizing complex lipid systems, as prebiotic in food formulations, and as novel therapeutic for the management of inflammation.

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“…This data showed that there is a positive relationship between the polyphenolic content and DPPH radical scavenging activity of the biscuits. Pereira et al (2016) stated that the different extraction methods and the solvent is chosen to be used can influence the antioxidant potential exhibited by the samples. Sharma et al (2012) reported the production of dark brown coloured pigments during the thermal processing of foods due to the Maillard reaction.…”

Section: Antioxidative Capacity Analysis Using 22-diphenyl-2picrylydmentioning

confidence: 99%

Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract

Azuan¹,

Zin²,

Mamat³

et al. 2020

Food Res.

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Spent coffee grounds (SCG) are the primary by-product of coffee production which still contains functional properties with high natural antioxidant components. It can be extracted using ultrasonic-assisted techniques and then integrated into baking products such as cookies. This research is aimed to measure the physicochemical and sensory acceptability of cookies incorporated with SCG extract. Extraction of SCG was done using water through ultrasonic extraction following incorporated SCG water extract into cookies. Six different formulations were developed using different amount of SCG extract (A-control 0%, B-0.27%, C-0.52%, D-0.80%, E-1.07% and F-1.33%). Physicochemical properties (antioxidant properties, colour profile, texture, moisture, sugar, fat, protein, ash, calorie and texture profile) and the sensory acceptability of SCG extract cookies was observed. Total phenolic content (TPC) was used to quantify the antioxidant content while the antioxidant activity was measured using 2,2-diphenyl-2-picrylydrazyl radical scavenging activity assay (DPPH) and ferric reducing antioxidant power (FRAP) assays. Results show that decreasing in lightness (L*) and yellowness (b*) with the increasing percentage of SCG extract were observed. In contrast with L* and a* value, the b* value of cookies was increased with the increasing percentage of SCG extract. Formulation E (1.07% SCG extract) showed the highest percentage in almost all proximate analysis such as 6.49±0.39 moisture, 2.11±0.22 ash, 20.42±0.74 crude fat, 8.13±0.05 crude protein and 4.37±0.04 crude fibre content. The highest amount of antioxidant content was depicted by the formulation D cookie (1.72±0.04 mg GAE/g). The best antioxidative activity was found in formulation E (7.80±0.27 DPPH inhibition and 0.02 abs by FRAP analysis). Sensory acceptance revealed that formulation E (1.33%) cookies were more accepted by the panellists. It is interesting to note that SCG can serve as one of the ingredients for cookie production that showed significant effects on the physicochemical and organoleptic properties of the final products.

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Supercritical fluid extraction vs conventional extraction of myrtle leaves and berries: Comparison of antioxidant activity and identification of bioactive compounds

Cited by 68 publications

References 41 publications

Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab

Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab

Antioxidant Activity of Myrtus communis L. and Myrtus nivellei Batt. & Trab. Extracts: A Brief Review

Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract

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