Ultrasound-assisted extraction of phenolic compounds in blackthorn (Prunus spinosa L.): characterization, antioxidant activity and optimization by response surface methodology

Damar, İrem; Yılmaz, Emel

doi:10.1007/s11694-022-01723-5

Cited by 7 publications

(4 citation statements)

References 34 publications

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“…In addition, hot maceration was used as a traditional extraction method for comparison purposes to green extraction techniques. Grounded avocado leaves (1 g) were extracted in 100 mL water at 95°C for 120 min and then their TPC and extraction efficiency were measured as a response (Demircan et al, 2023).…”

Section: Methodsmentioning

confidence: 99%

Comparison of ohmic heating‐ and microwave‐assisted extraction techniques for avocado leaves valorization: Optimization and impact on the phenolic compounds and bioactivities

GÜMÜŞTEPE

Kurt

Aydin

et al. 2023

Food Science & Nutrition

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Avocado tree pruning activities generate a substantial amount of residual biomass, which includes different parts of the plant, such as leaves, twigs, branches, and small fruits. This study aimed to investigate the impact of different green extraction methods of microwave‐assisted extraction (MAE) and ohmic heating‐assisted extraction (OHAE) for the phenolic extraction of avocado leaves based on a statistical approach, central composite design (CCD), and response surface methodology (RSM). Water was preferred using as an environmentally and health‐friendly solvent for both methods. The phenolic composition, antioxidant activity, and antidiabetic potential of the extracts were identified and comparatively assessed. The developed models exhibited a high degree of reliability with optimal conditions for OHAE and MAE, which were determined as 9.38 V/cm voltage gradient, 6 min extraction time, at 60°C, 5 min, and 1 g dried leaf/100 mL water. Epicatechin was identified as the primary phenolic compound in OHAE extracts, while chlorogenic acid was the dominant compound in MAE extracts. The extracts obtained from OHAE and MAE were tested for their ability to inhibit α‐glucosidase activity, with IC50 (mg/mL) values of 0.85 and 1.14, respectively. The DPPH radicals scavenging activity (IC50 mg/L) of OHAE and MAE were detected as 2.96 and 3.41, respectively. In conclusion, both methods yielded extracts rich in polyphenols that displayed high antioxidant activity, but OHAE was found to be superior to MAE in terms of TPC, DPPH, and antidiabetic activities. The results of this study have the potential to make significant contributions toward promoting the principles of a circular economy by facilitating the valorization of the avocado pruning waste.

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Section: Methodsmentioning

confidence: 99%

Comparison of ohmic heating‐ and microwave‐assisted extraction techniques for avocado leaves valorization: Optimization and impact on the phenolic compounds and bioactivities

GÜMÜŞTEPE

Kurt

Aydin

et al. 2023

Food Science & Nutrition

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“…The maximum TA value of the extract is presented in Table 6. In further research by Damar and Yilmaz [35], 97.76 µg/g TA from P. spinosa fruit were reported, the experimental setup of which consisted of a GM 4200 generator, an ultrasonic converter UW 200, an SH 200 G booster horn, and a titanium probe TS 109 with a diameter of 9 mm. A 1:1 dilution of blackthorn extract with distilled water was prepared by homogenizing the mixture using a Waring blender.…”

Section: Maximum Predicted Responsementioning

confidence: 99%

Enhancing Antioxidant Properties of Prunus spinosa Fruit Extracts via Extraction Optimization

Kotsou,

Stoikou,

Athanasiadis

et al. 2023

Horticulturae

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Prunus spinosa fruit, commonly known as blackthorn or sloe, possesses a wide range of health-promoting properties, including antioxidant and antibacterial activities. In this study, we investigated the effects of various extraction parameters, such as temperature, time, and solvent composition, on the extraction of bioactive compounds from P. spinosa fruit. Response surface methodology was employed to optimize these parameters and evaluate their impact on the antioxidant properties of the extracts. Furthermore, techniques such as ultrasound (US) and pulsed electric field (PEF) were applied, both individually and in combination, to explore their potential effects on the extraction process. The optimal extraction technique proved to be the combination of PEF and US, followed by stirring. The most suitable solvent was 75% ethanol, whereas the optimum extraction time and temperature were 30 min and 80 °C, respectively. Our findings revealed that under the optimum extraction parameters, a significant improvement in the extraction efficiency of bioactive compounds from P. spinosa fruit was achieved. More specifically, the optimal conditions, according to partial least squares (PLS) analysis, were a combination of all three extraction modes (PEF‒US‒ST), the shorter extraction time of the present study (30 min), and the corresponding higher temperature (80 °C). As expected, the presence of ethanol was considered necessary, even in an amount of 25%. The total polyphenol content was found to be 30.74 mg gallic acid equivalent (GAE)/g, the total flavonoids content 3.23 mg rutin equivalents (RtE)/g and the total anthocyanins 125.2 μg cyanidin-3-O-glucoside equivalents (CyE)/g. HPLC-DAD analysis showed that neochlorogenic acid was the polyphenol with the highest concentration (4.13 mg GAE/g) in P. spinosa fruit. The antioxidant activity of the optimized, according to PLS analysis, extract was evaluated and found to be 146.09 μmol ascorbic acid equivalent (AAE)/g determined by ferric reducing antioxidant power (FRAP) assay, and by the radical scavenging activity (DPPH) assay was 18.56 μmol AAE/g. Additionally, the ascorbic acid was determined to be 119.4 mg/100 g. Overall, this study contributes valuable insights into the extraction optimization process and the potential applications of P. spinosa fruit in the development of functional foods and pharmaceutical products.

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“…Studies on Prunus spinosa fruits in different parts of the world indicated the fruits' high antioxidant compounds [45][46][47][48][49][50][51]. Previous studies revealed that, as with other stone fruits, several factors were shown to influence the fruit antioxidant capacity, including species, cultivars, genotypes, accessions, geographic region, maturity stage, length of the fruit development period, etc.…”

Section: Biochemical and Bioactive Contentmentioning

confidence: 99%

Sensory Evaluation, Biochemical, Bioactive and Antioxidant Properties in Fruits of Wild Blackthorn (Prunus spinosa L.) Genotypes from Northeastern Türkiye

Ilhan

2023

Horticulturae

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Wild edible fruits are an important source for agriculture worldwide suffering from genetic erosion due to a severe genetic diversity reduction and domestication hindrance. In Türkiye, underutilized Prunus spinosa fruits are increasingly being considered as genetic resources and are marginally used by small farmers constituting a real safety valve for the sustainability of the processing plum value chain. Fruits of those plum genotypes differ in their biometric, processing and functional quality attributes. In this study, fruits of eight wild grown blackthorn (Prunus spinosa) genotypes were sampled from the Ispir district of the Erzurum province and subjected to sensory, morphological, biochemical and antioxidant characterization. Aroma, taste and juiciness were used as the criteria for sensory analysis, and a trained panel of ten experts established and evaluated the sensory characteristics of the fruits of the blackthorn. Fruit weight, fruit skin and flesh color as L*, a* and b* values were the main morphological parameters. For biochemical and bioactive analysis, organic acids, SSC (Soluble Solid Content), vitamin C, total anthocyanins, total phenolic content and total antioxidant capacity were determined. Antioxidant capacity was determined by FRAP (ferric reducing antioxidant power) assay. The results indicated significant differences among genotypes for most of the traits. The fruit weight was found between 2.78–3.67 g. The skin L*, a* and b* values were 13.11–16.12, 2.56–3.85 and 2.01–3.44, respectively. The flesh L*, a* and b* values were in the ranges of 17.45–20.37, 4.88–6.73 and 4.12–5.66, respectively. The SSC content ranged from 18.66% to 21.07%. The total phenolic content (TPC), total anthocyanin content (TAC) and ferric reducing antioxidant power (FRAP) were between 372–504 mg GAE/100 g; 53–72 mg cy-3 g eq./100 g and 107–134 mmol Fe (II) eq./g, respectively. The dominant organic acid was malic acid for all genotypes and varied from 1.04 g/100 g to 1.52 g/100 g fresh weight base. The data showed that the analyzed blackthorns, particularly PS-5, PS-3 and PS-2 had bigger fruits indicate their suitability for fresh and dried consumption, PS-1 and PS-3 had higher juiciness, indicating their suitability for processing, and PS-4 and PS-6 had higher human health promoting compounds (higher total phenolic content and antioxidant capacity), making them suitable for future use as functional foods and as promising sources of natural antioxidants.

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Ultrasound-assisted extraction of phenolic compounds in blackthorn (Prunus spinosa L.): characterization, antioxidant activity and optimization by response surface methodology

Cited by 7 publications

References 34 publications

Comparison of ohmic heating‐ and microwave‐assisted extraction techniques for avocado leaves valorization: Optimization and impact on the phenolic compounds and bioactivities

Comparison of ohmic heating‐ and microwave‐assisted extraction techniques for avocado leaves valorization: Optimization and impact on the phenolic compounds and bioactivities

Enhancing Antioxidant Properties of Prunus spinosa Fruit Extracts via Extraction Optimization

Sensory Evaluation, Biochemical, Bioactive and Antioxidant Properties in Fruits of Wild Blackthorn (Prunus spinosa L.) Genotypes from Northeastern Türkiye

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