The Influence of Microwave Treatments on Bioactive Compounds and Antioxidant Capacity of Mentha piperita L.

Bandici, Livia; Teușdea, Alin Cristian; Soproni, Vasile Darie; Hathazi, Francisc Ioan; Arion, Mircea Nicolae; Molnar, Carmen Otilia; Vicaş, Simona Ioana

doi:10.3390/ma15217789

Cited by 8 publications

(3 citation statements)

References 45 publications

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“…MW-assisted extraction was performed, according to the literature [42,43] with some modifications. The experiments were performed by using a Microwave Extraction Reactor (Betameg Invest SRL, Bucharest, Romania), with adjustable power between 0-900 W and frequency of 2450 MHz.…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

Organically Cultivated Vine Varieties—Distinctive Qualities of the Oils Obtained from Grape Seeds

Gîtea

Ţiţ

et al. 2023

Sustainability

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Grape seeds, which have an increased concentration of high-quality compounds in their oil, are the byproduct of the grape processing industry. The purpose of this study is to evaluate the physico-chemical and bioactive profile of grape seed oil (GSO) obtained by extraction with n-hexane, using three different techniques and coming from two varieties of grapes. DPPH and ABTS radical scavenging ability assessments, and CUPRAC and FRAP assays, were used to determine the oil’s antioxidant properties, whereas the total phenolic content (TPC) was determined by applying an adapted version of the Folin–Ciocalteu technique. Utilizing a coupling method of gas chromatography and mass spectrometry, 14 fatty acids have been identified by analyzing their methylated intermediates. GSOs were characterized by a high content of polyunsaturated acids (PUFAs) (69.25–80.32%), of which linoleic acid stands out (66.97 and 79.88%), followed by monounsaturated acids (MUFAs) (16.64–19.59%), with the representative being oleic acid (15.20–17.86%) and then saturated acids (SFAs) (9.26–15.53%), through the palmitic acid (6.29–9.82%). GSO from Merlot samples recovered by MW had the greatest ratio of fatty acids with hypo-/hypercholesterolemia (H/H) values (14.09). The atherogenicity index and thrombogenicity index ranges for red GSO were 0.278–0.393 and 0.242–0.268, respectively, and for white GSO, 0.401–0.440 and 0.256–0.268, respectively. The oil from the red grape variety has the highest quantity of total polyphenols regardless of the extraction method (1.263–2.035 mg GAE/g vs. 0.918–1.013 mg GAE/g). Through the DPPH and FRAP methods, the results were similar (8.443–14.035 µmol TE/g oil and 6.981–13.387 µmol TE/g oil, respectively). The best results were obtained by the CUPRAC method (8.125–19.799 µmol TE/g oil). The assessment of the grape varieties revealed that they are appropriate for making edible GSO, which was endorsed by our results.

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Section: Microwave-assisted Extractionmentioning

confidence: 99%

Organically Cultivated Vine Varieties—Distinctive Qualities of the Oils Obtained from Grape Seeds

Gîtea

Ţiţ

et al. 2023

Sustainability

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“…The working FRAP solution was freshly prepared by mixing 300 mM of acetate buffer, 20 mM of FeCl 3 •6 H 2 O solution, and 10 mM of TPTZ solution in the ratio 10:1:1 (v/v/v). In short, a volume of 100 µL of the apple slice sample was allowed to react with 500 µL of FRAP working solution and 2 mL of distilled water, for 1 h, in the dark [31]. The absorbance was measured at 595 nm using the Shimadzu 1240 mini UV-Vis spectrophotometer.…”

Section: Total Phenolic Content (Fc) and Antioxidant Capacity Of Mw T...mentioning

confidence: 99%

Phenolic Content, Antioxidant Capacity, and Browning Impact of Apple Slices during Microwave Drying: A Chemometric Approach

Soproni,

Bandici,

Teusdea

et al. 2023

Processes

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Apples represent a category of products frequently consumed by people, owing both to their beneficial effects on human health and to their antioxidant effects. Microwave (MW) treatment is a simple and fast method that can be used successfully in the food industry to obtain dry apple slices, rich in bioactive compounds and with a pleasant aspect. This study presents the effect of applying microwave treating to apple slices from two cultivars (Golden Delicious and Idared), for three, four, and five minutes, respectively, at a power of 450 W, in order to reduce the browning effect. For this purpose, the browning index (BI), chromatic parameters (CIE L*a*b*), total phenolic content (Folin-Ciocâlteu method), and antioxidant capacity (by Ferric Reducing Antioxidant Power (FRAP assay) were evaluated in the case of apple slices before and after MW treatment. Based on the results obtained, it can be argued that the microwave treatment results in a significant increase in the total phenolic content and enhances antioxidant capacity in the case of both apple cultivars. Apples from the Idared cultivar have a higher total phenolic content than apples from the Golden cultivar, and this concentration increased by 56.14% and 48.9%, respectively, after MW treatment. In terms of antioxidant capacity, Idared apples also recorded a higher value compared to Golden cultivars. According to the results of the multivariate analysis, there are variations between the two apple categories with regard to the phenolic content and the browning process; browning was inhibited at the five-minute exposure to microwaves. The apple processing domain may use our findings in order to produce high-quality finished products, with a pleasant aspect, which retain the bioactive compounds of the fruit.

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“…It is a rapid and efficient technique that uses microwave energy to heat the solvent and accelerate the extraction process, which can yield high-quality extracts with high levels of bioactive compounds. It has several advantages over traditional extraction methods, including reduced extraction time, lower solvent consumption, and improved extraction efficiency [ 15 ]. In the case of peaches, MAE can be used to extract various bioactive compounds, such as polyphenols and carotenoids [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols

Theocharidou

Psomas²,

Koliouskas³

et al. 2023

Gels

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Pectin and polyphenols have been obtained from choice peach flesh using microwave extraction, with the resulting extracts used in functionalizing strained yogurt gels. A Box-Behnken design was utilized in order to co-optimize the extraction process. Soluble solid content, total phenolic content, and particle size distributions were measured in the extracts. Extraction at pH 1 yielded the highest phenolic content, while increases in the liquid-to-solid ratio resulted in a decrease in soluble solids and an increase in particle diameter. Selected extracts were then incorporated into strained yogurt, and the resulting gel products were assessed for color and texture over a two-week period. All samples were darker and had more red tones than the control set yogurt, while exhibiting less yellow tones. The cohesiveness of all samples remained stable over the gels’ aging of two weeks (break-up times always remaining within 6 s and 9 s), which is close to the expected shelf-life of such products. The work required for the deformation of most samples increases with time, indicating that the products became firmer due to the macromolecular rearrangements in the gel matrix. The extracts obtained with the highest microwave power (700 W) give less firm samples. This was due to the microwave-induced loss of conformation and self-assembly of the extracted pectins. The hardness of all samples increased over time, gaining from 20 to 50% of the initial hardness due to the rearrangement of the pectin and yogurt proteins over time. The products with pectin extracted at 700 W were again exceptions, losing hardness or remaining stable after some time. Overall, this work combines the sourcing of polyphenols and pectin from choice fruit; it uses MAE for isolating the materials of interest; it mechanically examines the resulting gels; and it performs all the above under a specifically-set experimental design aiming towards optimizing the overall process.

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The Influence of Microwave Treatments on Bioactive Compounds and Antioxidant Capacity of Mentha piperita L.

Cited by 8 publications

References 45 publications

Organically Cultivated Vine Varieties—Distinctive Qualities of the Oils Obtained from Grape Seeds

Organically Cultivated Vine Varieties—Distinctive Qualities of the Oils Obtained from Grape Seeds

Phenolic Content, Antioxidant Capacity, and Browning Impact of Apple Slices during Microwave Drying: A Chemometric Approach

Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols

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