Ultrasound assisted extraction of phenolic compounds from Capparis Ovata var canescens fruit using deep eutectic solvents

Abstract

The aim of this study is to develop a green procedure that provides high‐efficiency extraction of phenolic compounds from Capparis Ovata fruit with Deep Eutectic Solvent (DES) using ultrasound‐assisted extraction method. Ten DES combinations were prepared by mixing various proportions of choline chloride (ChCl), Na‐acetate and Na‐citrate with sugar alcohols, carboxylic acid. These DESs were tested as an effective solvent for recovering phenolic compounds. DES composed of lactic acid combining with ChCl showed the highest efficiency of extraction for phenolic compounds. Optimal extraction conditions were found as follows; 20% water in DES, liquid/solid ratio 20:1 (mL/g), temperature 50℃, and extraction time 30 min. The maximum total phenolic content, total flavonoid content, DPPH inhibition percentage, and ferric reducing power capacity values under optimal conditions were 30.55 ± 0.57 mg GAE/g DW, 13.04 ± 0.4 mg QE/g DW, 98.49 ± 2.51% and 1.79 ± 0.04 (absorbance units), respectively. The concentrations of all phenolic compounds determined by chromatographic method have increased under optimal extraction conditions. Practical applications The application of DES in the extraction of the phenolic compound is an innovative approach for environmentally, friendly, low‐costs, and improving extraction efficiency. Caper fruits are known to be rich sources of bioactive compounds. Caper is consumed as food and traditional folk medicines for their health benefits. At previous studies, a green extraction procedure to obtain phenolic compounds from Capparis Ovata var canescens fruit has not been established by using DES. Therefore, this study aimed to improve a green procedure to obtain phenolic compounds with strong antioxidant properties, which could be employed in the food industry. In addition, determination of optimal extraction conditions has been performed to guide large‐scale production.

Enhanced Total Phenolic Content Extraction From Cucumis Melo L. (Kultik) Kernel by Deep Eutectic Solvent (Des)

“…A significant change in extraction yield according to extraction time was observed, with no significant difference being found after 30 min. This result is in according with the result of previous studies [11,26,37,42]. Even though Wu et.…”

“…It could be due to that adding water to DES could reduce viscosity, and lower viscosity led to higher mass transfer [19]. The same result was also found in previous studies [27,34,37,39]. Moreover, there wasn't any significant difference among DESs including various water content, with 70% DES + 30% water having the highest extraction yield than any combination of DES and water.…”

“…The differences in the results of the studies could be due to many factors, including the part of plant materials, the plant growing conditions, and even the extraction process [31,38]. In addition, the differences in DES extraction yield may happen due to structural differences, which could be easily modified by the choice of DES-forming components shaping hydrogen bond constitution [37].…”

Innovative Process for Dried Caper (Capparis spinosa L.) Powder Production

“…This behavior was opposite to that observed by Aksay et al [ 20 ], who found a lower content in brined and dry salted samples; however, the same authors affirmed that the polyphenol and flavonoid amounts decreased following the fermentation process. In fact, as reported in literature, their amount could be influenced by several factors such as the extraction and analysis methods, harvest regions, and processing since a portion of the polyphenols and flavonoids could be released into the brine or salt [ 14 , 26 , 27 , 28 , 29 ].…”

Simple and reliable eco‐extraction of bioactive compounds from dark chocolate by Deep Eutectic Solvents. A sustainable study

“…In all the DES and conventional extracts Total Flavonoid Content (TFC) was evaluated according to the Aluminium Chloride method described by Ozbek & Ozmen (2022). Briefly, 0.5 mL of the extract, 2 mL of distilled water, and 150 μL NaNO 2 (5%, w/v ) were added to a volumetric flask.…”