Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

Goldsmith, Chloe D.; Vuong, Quan V.; Stathopoulos, Costas E.; Roach, Paul D.; Scarlett, Christopher J.

doi:10.1016/j.lwt.2017.10.065

Cited by 95 publications

(66 citation statements)

References 31 publications

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“…Notably, the use of a mixture of ethanol and water, as the solvent is more efficient in the phenolic extraction than the use of a pure solvent. Goldsmith et al [19] optimised the UAE of olive pomace while only using water and achieved a maximum of 19.7 mg GAE/g OP, which is lower than the values that were obtained in the present work. The amplitude and extraction time had a positive effect over the entire range (Figure 2b) and amplitude had the greater positive effect.…”

Section: Influence Of the Factors On The Uae Of Eop And Model Equationscontrasting

confidence: 85%

Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace

et al. 2019

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Currently, interest in finding new feedstock as sources of natural food antioxidants is growing. The extracted olive pomace (EOP), which is an agro-industrial residue from the olive pomace extracting industries, is generated yearly in big amounts, mainly in the Mediterranean countries. EOP was subjected to an ultrasound assisted extraction with ethanol-water mixtures. The effect of main parameters, such as ethanol concentration (30–70% v/v), ultrasound amplitude (20–80%), and extraction time (5–15 min), on the extraction of antioxidant compounds was evaluated according to a Box–Behnken experimental design. The antioxidant capacity of the resulting extracts was determined by measuring their content in total phenolic compounds (TPC) and flavonoids (TFC), as well as their antioxidant activity by DPPH, ferric reducing antioxidant power (FRAP), and ABTS assays. Considering the simultaneous maximization of these five responses, the optimal conditions were found to be 43.2% ethanol concentration, 70% amplitude, and 15 min. The ultrasound assisted extraction of EOP under these optimized conditions yielded an extract with a phenolic and flavonoid content (per gram of EOP) of 57.5 mg gallic acid equivalent (GAE) and 126.9 mg rutin equivalent (RE), respectively. Likewise, the values for DPPH, ABTS, and FRAP assay (per gram of EOP) of 56.7, 139.1, and 64.9 mg Trolox equivalent, respectively were determined in the optimized extract.

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Section: Influence Of the Factors On The Uae Of Eop And Model Equationscontrasting

confidence: 85%

Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace

et al. 2019

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“…These controversial findings might be related to the changes in the plant climate and locality, and the various solvents used for EOs extraction (El‐Ghorab, Nauman, Anjum, Hussain, & Nadeem, ). Phenolic compounds are generally contributed to the antioxidant activity of plants (Chua et al, ; Goldsmith, Vuong, Stathopoulos, Roach, & Scarlett, ).…”

Section: Resultsmentioning

confidence: 99%

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

kiarsi¹,

Hojjati²,

Behbahani³

et al. 2020

Journal of Food Safety

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Nutmeg (Myristica fragrans) seed was subjected to the hydro‐distillation method to extract its essential oil (NEO). Its main constituents were α‐pinene (20.16%), sabinene (14.45%), and β‐pinene (13.26%) with great antimicrobial and antioxidant actions. A novel edible coating was then fabricated based on the sage seed mucilage (SSM) and NEO, to ameliorate the quality and shelf‐life of beef slices. The NEO‐loaded SSM coating was able to significantly decrease the population of total viable count, Escherichia coli, Staphylococcus aureus, psychrotrophic bacteria, and fungi. Moreover, lipid oxidation of beef slices was remarkably suppressed upon the application of bioactive NEO‐loaded SSM edible coating, as compared with the control by Day 6. The coated beef sample, especially NEO‐rich SSM coated ones perceived a higher consumer acceptance and firmness than the SSM coated and noncoated samples. The SSM edible coating containing NEO could therefore have the potential to control the growth of pathogenic microorganisms and lipid oxidation, and to improve the color stability and sensory properties of meat and meat products.

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“…In order to compensate the reduction of the capacities caused by a shorter shaking time, the sonication time should be prolonged. Many researches already pointed out that power ultrasound could effectively increase antioxidant capacity in many extractions (Goldsmith, Vuong, Stathopoulos, Roach, & Scarlett, ). In conclusion, according to results, it shows UAE could improve the antioxidant activity of CSS extracts and shorten the extraction time.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Wen

Zhang

Rai

et al. 2019

J Food Process Engineering

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Coffee silverskin (CSS) has various nutritional and functional properties, enabling it for valuable applications. Ultrasound‐assisted extraction (UAE) is an efficient and economic extraction technique. In this research, UAE was employed in the extraction of bioactive compounds from CSS with water and methanol–water mixture as solvent. Extraction efficacy between the UAE‐treated extracts and the UAE‐untreated (control) was assessed in terms of the total phenolic content (TPC), caffeine content, chlorogenic acids (CGAs), and antioxidant capacities. The yields of TPC were in the range from 5.80 ± 0.06 to 8.94 ± 0.01 mg GAE/g sample. Phenolic content and antioxidant activity were highly enhanced by applying UAE compared to the controls. Noticeable caffeine content in the range from 3.27 ± 0.10 to 4.29 ± 0.01 g/100 g sample was found in the CSS samples. CGAs (3‐CGA, 4‐CGA, and 5‐CGA) were all quantified. Methanol–water extracts showed significantly (p < .05) higher TPC, caffeine content, and antioxidant capacity than water extracts. The micro‐structure investigation of CSS indicated UAE can cause cell disruption and micro cracks so that it can be an effective extraction technique. Peleg's model showed a good fitting (R2 > 0.94) to the experimental results on the kinetics of UAE of phenolics compounds. Practical applications Coffee is a most consumed beverage internationally. Due to its great production, large quantities of residues including coffee pulp and husk, coffee silver skin, and spent coffee grounds are generated in the coffee industry. Among them, coffee silverskin (CSS) is a by‐product during the coffee roasting process, which contains nutritional and functional properties. As an efficient and economic novel extraction technique, ultrasound‐assisted extraction (UAE) was employed in the current study to extract bioactive compounds from coffee silverskin with water and methanol–water mixture as solvent in order to overcome various disadvantages encountered by the conventional extraction methods. Results indicated that application of UAE pretreatment showed significantly higher recovery of phenolic compounds compared to the controls and high ultrasound intensity (38 W/cm2) was more effective in recovering polyphenols compared to 5 W/cm2 ultrasonic treatments. Therefore, results from the current study provide useful and practical information for the coffee industry.

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Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

Cited by 95 publications

References 31 publications

Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace

Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

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