Abstract
The aim of this study was to develop a new comprehensive extraction protocol based on green technology for the enhanced release of polyphenolic compounds from plant cells. In this work, extracts from yerba mate and yellow lupine seed were obtained by using three different extraction techniques: maceration, supercritical fluid extraction with co-solvent (SFE) and enzyme assisted-supercritical fluid extraction with co-solvent (EA-SFE). Several experimental parameters such as time, type of solvent and co-solvent as well as CO2 flow rate were selected to obtain the highest extraction efficiency. The chemical profiles in the obtained extracts and their biological activity were evaluated. HPLC-MS/MS analysis indicated that the level of phenolic compounds in extracts from yerba mate obtained by EA-SFE was approximately five times higher than for maceration and 3.2 times higher than for SFE. In the case of extracts from yellow lupine seed an approximately 5.6-fold increase was observed in comparison with maceration and SFE with 96% MeOH, and 2.9 times for SFE with 96% EtOH. The developed protocol with a mix of enzymes commonly applied in the agricultural industry significantly raises the efficiency of liberation of secondary metabolites.
Highlights
Plants are basically an unlimited source of biologically active compounds, and the products obtained from them are increasingly being used in the pharmaceutical and cosmetics industries, and in the food industry
Our research offers a new enzyme assisted-supercritical fluid extraction with co-solvent (EA-supercritical fluid extraction (SFE)) method as a “green” protocol for the extraction of high-values phenolics and other antioxidants from yerba mate and yellow lupine, which could be used in the food, cosmetic and pharmaceutical industries
In our work we have used the most popular solvents to evaluate their effectiveness in extraction of biological materials of different structures, i.e., seeds rich in proteins and vegetative tissues whose cell walls are rich in cellulose and pectin
Summary
Plants are basically an unlimited source of biologically active compounds, and the products obtained from them are increasingly being used in the pharmaceutical and cosmetics industries, and in the food industry. The largest group of bioactive compounds in plants are polyphenols which exhibit antioxidant and antibacterial properties and can be used as natural preservatives of cosmetic and food products. They can enhance their microbiological safety and extend the shelf-life. The development of the organic cosmetic and food industry will provide in the future to much greater use of natural preservatives of plant origin but importantly they should be obtained in the environmentally friendly way [1]. It has been shown that their level in Molecules 2020, 25, 2074; doi:10.3390/molecules25092074 www.mdpi.com/journal/molecules
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