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2 pages, 159 KiB

Open AccessEditorial

Green Extraction Technology of Polyphenols from Food By-Products

by Anastasia Kyriakoudi and Ioannis Mourtzinos

Foods 2022, 11(8), 1109; https://doi.org/10.3390/foods11081109 - 13 Apr 2022

Cited by 2 | Viewed by 1435

Abstract

The development of environmentally friendly approaches to produce high-added value compounds is a field of research that has attracted the interest of the scientific community and several industries such as the food and cosmetic industry [...] Full article

(This article belongs to the Special Issue Green Extraction Technology of Polyphenols from Food By-Product)

Research

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16 pages, 2973 KiB

Open AccessArticle

Moringa oleifera Hot Water Extract Protects Vero Cells from Hydrogen Peroxide-Induced Oxidative Stress by Regulating Mitochondria-Mediated Apoptotic Pathway and Nrf2/HO-1 Signaling

by Kirinde Gedara Isuru Sandanuwan Kirindage, Ilekuttige Priyan Shanura Fernando, Arachchige Maheshika Kumari Jayasinghe, Eui-Jeong Han, Mawalle Kankanamge Hasitha Madhawa Dias, Kyung-Pil Kang, Sung-Ig Moon, Tai-Sun Shin, Ayeong Ma and Ginnae Ahn

Foods 2022, 11(3), 420; https://doi.org/10.3390/foods11030420 - 31 Jan 2022

Cited by 14 | Viewed by 3016

Abstract

The present study discloses the identification of phenolic compounds in Moringa oleifera hot water extract (MOH) and the evaluation of its antioxidant activity on H₂O₂-induced oxidative stress in Vero cells. Upon analysis, MOH was found to contain phenolic compounds [...] Read more.

The present study discloses the identification of phenolic compounds in Moringa oleifera hot water extract (MOH) and the evaluation of its antioxidant activity on H₂O₂-induced oxidative stress in Vero cells. Upon analysis, MOH was found to contain phenolic compounds and indicated 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS⁺) radical scavenging with IC₅₀ values of 102.52 and 122.55 µg/mL, respectively. The ferric reducing antioxidant power (FRAP) of MOH indicated a dose-dependent increase with a maximum absorbance at 125 μg/mL and the oxygen radical absorbance capacity (ORAC) of MOH was 1004.95 µmol TE/mg. Results showed that MOH dose-dependently reduced intracellular ROS generation in H₂O₂-stimulated Vero cells while increasing the cell viability. Fluorescence microscopy and flowcytometric analyses have supported the above findings. MOH markedly suppressed the H₂O₂-induced mitochondrial depolarization and apoptosis through suppression of the mitochondrial-mediated apoptosis pathway and activated the Nrf2/HO-1 signaling pathway by possibly involving H₂O₂ generation in cell media. Findings of western blot were supported by immunocytochemistry of Nrf2 nuclear translocation. Thus, MOH bioactivity would potentiate its applications in manufacturing functional food. Full article

(This article belongs to the Special Issue Green Extraction Technology of Polyphenols from Food By-Product)

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13 pages, 2977 KiB

Open AccessEditor’s ChoiceArticle

Ultrasound Assisted Extraction of Polyphenols from Ripe Carob Pods (Ceratonia siliqua L.): Combined Designs for Screening and Optimizing the Processing Parameters

by Maria Lisa Clodoveo, Pasquale Crupi, Marilena Muraglia and Filomena Corbo

Foods 2022, 11(3), 284; https://doi.org/10.3390/foods11030284 - 21 Jan 2022

Cited by 24 | Viewed by 2625

Abstract

Carob pulp has recently received great attention due to its considerable content of polyphenols having a wide range of health promoting effects. In this work, ultrasound assisted extraction was optimized sequentially using a screening Plackett–Burman design and non-standard central composite design coupled to [...] Read more.

Carob pulp has recently received great attention due to its considerable content of polyphenols having a wide range of health promoting effects. In this work, ultrasound assisted extraction was optimized sequentially using a screening Plackett–Burman design and non-standard central composite design coupled to response surface methodology and desirability function statistical tools, to find the best conditions for the extraction of nine polyphenols from carob pods. The gathered mathematical models showed that the highest significant factors influencing the extraction of all compounds were solid–solvent ratio, solvent concentration, and particle size, with the optimal results obtained at values of 0.2 g/mL, 40% ethanol, and 0.3 mm, respectively. Extraction temperature, time, sonication power, and frequency were set at 35 °C, 15 min, 100 W, and 37 kHz, respectively. These parameters help to reduce energy costs and to obtain the best possible extraction of polyphenols. Full article

(This article belongs to the Special Issue Green Extraction Technology of Polyphenols from Food By-Product)

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17 pages, 3509 KiB

Open AccessArticle

Lab Scale Extracted Conditions of Polyphenols from Thinned Peach Fruit Have Antioxidant, Hypoglycemic, and Hypolipidemic Properties

by Kun Dai, Yingying Wei, Shu Jiang, Feng Xu, Hongfei Wang, Xin Zhang and Xingfeng Shao

Foods 2022, 11(1), 99; https://doi.org/10.3390/foods11010099 - 31 Dec 2021

Cited by 9 | Viewed by 2122

Abstract

Thinned peach polyphenols (TPPs) were extracted by ultrasonic disruption and purified using macroporous resin. Optimized extraction conditions resulted in a TPPs yield of 1.59 ± 0.02 mg GAE/g FW, and optimized purification conditions resulted in a purity of 43.86% with NKA-9 resin. TPPs [...] Read more.

Thinned peach polyphenols (TPPs) were extracted by ultrasonic disruption and purified using macroporous resin. Optimized extraction conditions resulted in a TPPs yield of 1.59 ± 0.02 mg GAE/g FW, and optimized purification conditions resulted in a purity of 43.86% with NKA-9 resin. TPPs composition was analyzed by UPLC-ESI-QTOF-MS/MS; chlorogenic acid, catechin, and neochlorogenic acid were the most abundant compounds in thinned peaches. Purified TPPs exhibited scavenging activity on DPPH, ABTS, hydroxyl radical, and FRAP. TPPs inhibited α-amylase and α-glucosidase by competitive and noncompetitive reversible inhibition, respectively. TPPs also exhibited a higher binding capacity for bile acids than cholestyramine. In summary, TPPs from thinned peaches are potentially valuable because of their high antioxidant, hypoglycemic, and hypolipidemic capacities, and present a new incentive for the comprehensive utilization of thinned peach fruit. Full article

(This article belongs to the Special Issue Green Extraction Technology of Polyphenols from Food By-Product)

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12 pages, 1593 KiB

Open AccessArticle

Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08

by Lihua Liu, Chenyi Zhang, Huimin Zhang, Guoqiang Qu, Chun Li and Libo Liu

Foods 2021, 10(6), 1343; https://doi.org/10.3390/foods10061343 - 10 Jun 2021

Cited by 38 | Viewed by 3757

Abstract

Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of Lactobacillus [...] Read more.

Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of Lactobacillus strains were assayed for β-glucosidase activity, and only Lactobacillus rhamnosus L08 (L. rhamnosus L08) showed high cell-membrane associated β-glucosidase activity. We then evaluated the effects of fermentation of apple pomace using the selected strain, focusing on the biotransformation of polyphenols and antioxidant capacity. We found that L. rhamnosus L08 fermentation significantly reduced the contents of quercitrin and phlorizin in apple pomace, while increasing the contents of quercetin and phloretin. The contents of gallic acid, epicatechin acid, caffeic acid, and ferulic acid were also increased in apple pomace after fermentation. In addition, the antioxidant activities of apple pomace were enhanced during fermentation, based on the bioconversion of phenolic profiles. Our results demonstrate that lactic acid bacteria fermentation is a promising approach to enhance the bioactivity of phenolic compounds in apple pomace. Moreover, this study demonstrates that, as a valuable processing by-product with bioactive components, apple pomace can be used in the food industry to provide economic benefits. Full article

(This article belongs to the Special Issue Green Extraction Technology of Polyphenols from Food By-Product)

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17 pages, 2212 KiB

Open AccessArticle

Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents

by Aikaterini Kyriakidou, Dimitris P. Makris, Athina Lazaridou, Costas G. Biliaderis and Ioannis Mourtzinos

Foods 2021, 10(6), 1262; https://doi.org/10.3390/foods10061262 - 02 Jun 2021

Cited by 20 | Viewed by 3898

Abstract

Pomegranate peel is a byproduct of pomegranate juice production, and is rich in polyphenol compounds. The objective of this study was to investigate the incorporation of pomegranate peel extract in chitosan films. Green deep eutectic solvents (DESs) were used as extraction solvents. Choline [...] Read more.

Pomegranate peel is a byproduct of pomegranate juice production, and is rich in polyphenol compounds. The objective of this study was to investigate the incorporation of pomegranate peel extract in chitosan films. Green deep eutectic solvents (DESs) were used as extraction solvents. Choline chloride (ChCl) and glycerol (Gly) were used as the hydrogen bond acceptor and hydrogen bond donor, respectively; the molar ratio of the DES ingredients, ChCl:Gly, was 1:11. The extraction process was optimized by deploying response surface methodology. Under the optimized conditions, the extraction yield in total polyphenols amounted to 272.98 mg of gallic acid equivalents per g of dry matter and, for total flavonoids, 20.12 mg of quercetin equivalents per g of dry matter, with a liquid to solid ratio of 47 mL g⁻¹, time of 70 min, and 30% (v/v) water concentration in the DES. Afterwards, composite chitosan films were prepared by using five different formulations; the DES containing extract was incorporated as a plasticizer in the chitosan films. Specimens of every recipe were submitted to large deformation tensile testing in Texture Analyzer. Furthermore, water sorption behavior and color parameters of the films were determined. Full article

(This article belongs to the Special Issue Green Extraction Technology of Polyphenols from Food By-Product)

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12 pages, 635 KiB

Open AccessArticle

Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction

by Giovanna Fia, Ginevra Bucalossi, Claudio Gori, Francesca Borghini and Bruno Zanoni

Foods 2020, 9(5), 566; https://doi.org/10.3390/foods9050566 - 04 May 2020

Cited by 24 | Viewed by 3014

Abstract

Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is available about the composition of unripe grapes extracts and their extraction techniques. This study aims to evaluate the recovery of bioactive compounds [...] Read more.

Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is available about the composition of unripe grapes extracts and their extraction techniques. This study aims to evaluate the recovery of bioactive compounds and the antioxidant activity of the extract from unripe Sangiovese grapes obtained at an industrial-scale and the composition of the extract during processing. The extraction yield was approximately 75%. During the extraction, the total phenol (TP), antioxidant activity (AA) total anthocyanin (TAnt), pantothenic acid and choline content significantly increased. High concentrations of TP (2522 mgCATeq/L), AA (8227 μmolTEAC/L) and total water-soluble vitamins (1397 μg/L) were reached at the end of process. The antioxidant activity of the extract was positively correlated with all the phenol compounds and the highest correlations were found with procyanidin B1 (r = 0.994; p-value < 0.004), procyanidin B2 (r = 0.989; p-value < 0.004), kaempferol 3-O-glucoside (r = 0.995; p-value < 0.004) and quercetin 3-O-hexoside (r = 0.995; p-value < 0.071). Our findings contribute to the knowledge of the bioactive composition of unripe grapes. An efficient industrial-scale “green” extraction method, ready to be transferred to the wine sector, was developed to obtain a safe extract with a high concentration of bioactive compounds. Full article

(This article belongs to the Special Issue Green Extraction Technology of Polyphenols from Food By-Product)

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Review

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26 pages, 1787 KiB

Open AccessReview

Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves

by Maria Lisa Clodoveo, Pasquale Crupi, Alessandro Annunziato and Filomena Corbo

Foods 2022, 11(1), 103; https://doi.org/10.3390/foods11010103 - 31 Dec 2021

Cited by 32 | Viewed by 4398

Abstract

Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at any given mill, which are generally discarded, causing economic and environmental issues. However, these are rich sources of natural bioactive compounds (i.e., polyphenols), which have [...] Read more.

Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at any given mill, which are generally discarded, causing economic and environmental issues. However, these are rich sources of natural bioactive compounds (i.e., polyphenols), which have health-promoting potential. Thus, the valorization of olive leaves by recovering and reusing their components should be a must for food sustainability and circular economy. This review provides an insight into the principal polyphenols present in olive leaves, together with agronomic variables influencing their content. It also summarizes the recent advances in the application of novel extraction technologies that have shown promising extraction efficacy, reducing the volume of extraction solvent and saving time and cost. Moreover, potential industrial uses and international patents filed in the pharmaceutic, food, and cosmetic sectors are discussed. Full article

(This article belongs to the Special Issue Green Extraction Technology of Polyphenols from Food By-Product)

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