Recovery Of Phenolic Compounds Research Articles

Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds

The industrial processing of pineapples generates a substantial quantity of by-products, including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple, including its by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of extracts from pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds in different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics (from 93 to 114% to 105–129%) and antioxidants (from 54 to 56% to 84–87%), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72 to 0.85% and 109–155%, respectively). Overall, the findings of this study highlight that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee, possibly due to its ability to cleave proteins. These outcomes point out that industrial by-products can be transformed into economic value by being reintroduced into the production process through suitable treatment instead of disposal.

Optimising the recovery of phenolic compounds and antioxidant activity from orange peels through solid-state fermentation

It is widely recognised that orange peels contain a considerable quantity of phenolics, primarily in the form of glycosides. The process of fermentation holds potential as a viable method for extracting phenolic compounds and facilitating their biotransformation into novel metabolites. The aim of this study was to assess the enhanced release of phenolic compounds through the process of solid-state fermentation of orange peels using microorganisms. Following a 6-day incubation period, the methanol extract obtained from the sample fermented with starter Banh men exhibited the highest concentration of total phenolic compounds (17.57 ± 0.34 mg GAE/g DW) and demonstrated the most significant DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (55.03%). The Reverse Phase High Performance Liquid Chromatography (RP-HPLC) analysis revealed that the predominant phenolic compounds in all fermented samples were flavonoid aglycones, specifically naringenin, hesperetin, and nobiletin. Conversely, in the unfermented orange peels, the major compound observed was the glycoside derivative hesperidin.

Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating.

Both grape pomace and whey are waste products from the food industry that are rich in valuable ingredients. The utilization of these two by-products is becoming increasingly possible as consumer awareness of upcycling increases. The biological activities of grape pomace extract (GPE) are diverse and depend on its bioavailability, which is influenced by processes in the digestive system. In this work, goat whey protein (GW) was used as the primary coating to protect the phenolic compounds of GPE during the spray drying process. In addition, trehalose (T), sucrose (S), xylose (X), and maltodextrin (MD) were added to the goat whey proteins as co-coatings and protein stabilizers. All spray drying experiments resulted in microcapsules (MC) with a high encapsulation efficiency (77.6-95.5%) and yield (91.5-99.0%) and almost 100% recovery of phenolic compounds during the release test. For o-coumaric acid, the GW-coated microcapsules (MC) showed a bioavailability index of up to 731.23%. A semi-crystalline structure and hydrophilicity were characteristics of the MC coated with 10% T, S, X, or 5% MD. GW alone or in combination with T, S, MD, or X proved to be a promising carrier for polyphenols from grape pomace extract and ensured good bioavailability of these natural antioxidants.

Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity.

Orange processing generates peel by-products rich in phenolic compounds, particularly flavanones like hesperidin and narirutin, offering potential health benefits. Utilizing these by-products is of significant interest in supporting Spain's circular bioeconomy. Therefore, the aim of this study was to investigate the fermentation of orange peels by different lactic acid bacteria (LAB) strains and its impact on phenolic composition and antioxidant activity. Three different LAB strains, two Lactiplantibacillus plantarum, and one Levilactobacillus brevis were utilized. The phenolic compounds were measured by HPLC-ESI-TOF-MS, and antioxidant activity was assessed using DPPH and ABTS methods. The growth of the LAB strains varied, showing initial increases followed by gradual declines, with strain-specific patterns observed. Medium acidification occurred during fermentation. A phenolic analysis revealed an 11% increase in phenolic acids in peels fermented by La. plantarum CECT 9567-C4 after 24 h, attributed to glycosylation by LAB enzymes. The flavonoid content exhibited diverse trends, with Le. brevis showing an 8% increase. The antioxidant assays demonstrated strain- and time-dependent variations. Positive correlations were found between antioxidant activity and total phenolic compounds. The results underscore the importance of bacterial selection and fermentation time for tailored phenolic composition and antioxidant activity in orange peel extracts. LAB fermentation, particularly with La. plantarum CECT 9567 and Le. brevis, holds promise for enhancing the recovery of phenolic compounds and augmenting antioxidant activity in orange peels, suggesting potential applications in food and beverage processing.

Role of infrared-assisted extraction of antioxidant phytochemicals in enhancing antimicrobial activity of Phaeodactylumtricornutum

Microalgae are a sustainable source of highly bioactive and nutritious biomolecules such as polyphenols, and carotenoids. The efficiency of a novel infrared (IR) technology in terms of optimization of phytochemical (phenolic compounds, chlorophylls and carotenoids) recovery from P. tricornutum was studied using Response Surface Methodology (RSM). Optimized antioxidant activity (870 ± 22 μg TE/mL) and phenolic compound concentration (562 ± 7 mg GAE/100 g DM) were obtained using IR at 33 °C for 12 min at pH 7. In addition, chlorophyll A (26.54 ± 2.78 mg/100 g DM) and carotenoids (9.61 ± 0.40 mg/100 g DM) were recovered at the simultaneous optimal IR conditions: 56 °C, 36 min, pH 9.5. Compared to conventional aqueous extraction, IR enhanced by 10.06% the recovery of phenolic compounds and ameliorated their biological activities by 36.24% for DPPH, 17.24% for CUPRAC, 14.50% for TEAC, and 4.60% for FRAP. Finally, IR bioactive extracts also exhibited antibacterial effects against S. aureus. In conclusion, the richness of P. tricornutum in phytochemicals makes it a valuable alternative food source. IR technology proved to be an efficient method for the recovery of high-added value compounds from microalgae. Antioxidant and pigment-rich microalgae extracts can be used as dietary supplements.

Recovery of phenolic compounds from wild bilberry, blackcurrant and blackberry pomaces by maceration and ultrasound-assisted extraction

Recovery of phenolic compounds from wild bilberry, blackcurrant and blackberry pomaces by maceration and ultrasound-assisted extraction

Study on the effect of transition zone-condensation field for the evolution and selective condensation of biomass pyrolysis vapors

The effect of regulating the transition zone temperature and the intensity of the condensation field on the characteristic parameters and important components of bio-oil was studied during the pyrolysis of cotton straw. A new approach was provided to improve the possibility for refined condensation of biomass pyrolysis vapors, increase the bio-oil yield and recovery of important components. The Logistic model effectively tracked the evolution of the characteristic components of the bio-oil and comprehensively demonstrated the selective condensation effect of the biomass pyrolysis vapors. It was found that higher transition zone temperatures improved pyrolysis vapors condensation. The temperature gradient affected the content of important components in bio-oil. Adjusting the transition zone temperature promoted the initial separation of unfavorable components such as water in the bio-oil, and the enrichment of critical organic components was achieved in combination with the condensation field. The high transition zone temperature and weak condensation field contributed to an increase in the recovery of total phenolic compounds from 0.69 wt% to 8.20 wt%.

Optimization of Ultrasonic Extraction Parameters for the Recovery of Phenolic Compounds in Brown Seaweed: Comparison with Conventional Techniques.

Seaweed, in particular, brown seaweed, has gained research interest in the past few years due to its distinctive phenolic profile that has a multitude of bioactive properties. In order to obtain the maximum extraction efficiency of brown seaweed phenolic compounds, Response Surface Methodology was utilized to optimize the ultrasound-assisted extraction (UAE) conditions such as the amplitude, time, solvent:solid ratio, and NaOH concentration. Under optimal conditions, UAE had a higher extraction efficiency of free and bound phenolic compounds compared to conventional extraction (stirred 16 h at 4 °C). This led to higher antioxidant activity in the seaweed extract obtained under UAE conditions. The profiling of phenolic compounds using LC-ESI-QTOF-MS/MS identified a total of 25 phenolics with more phenolics extracted from the free phenolic extraction compared to the bound phenolic extracts. Among them, peonidin 3-O-diglucodise-5-O-glucoside and hesperidin 5,7-O-diglucuronide are unique compounds that were identified in P. comosa, E. radiata and D. potatorum, which are not reported in plants. Overall, our findings provided optimal phenolic extraction from brown seaweed for research into employing brown seaweed as a functional food.

Cyclodextrin-assisted extraction as a green alternative for the recovery of phenolic compounds from Helichrysum plicatum DC. flowers

Helichrysum plicatum DC. is an important source of bioactive secondary metabolites with a variety of pharmacological activities. To obtain highly potent extracts with the maximum level of phenolic glycosides and total phenolic compounds, this study aimed to establish an eco-friendly cyclodextrin-assisted extraction procedure from H. plicatum flowers. Response surface methodology (RSM) and artificial neural networks (ANN) were used to optimize the ultrasound-assisted extraction (UAE) by evaluating sonication temperature, time, concentrations of ethanol and two types of cyclodextrins (β-CD and HP-β-CD). Comprehensive statistical validation revealed better predicting capacity of the created ANN models compared to the traditional RSM. The highest positive effects were observed for the ethanol concentration and the extraction temperature. Both types of CDs showed not only positive impact on the extraction efficiency of bioactives, but also on their stability after exposure to stress conditions. Molecular docking was used to additionally reveal interactions within the studied inclusion complexes. Conclusively, the HP-β-CD-assisted extraction conducted at 80 °C for 40 min, utilizing 62% ethanol and 1.60% HP-β-CD, was the most optimal due to its ability to minimize ethanol consumption while achieving maximal recovery of bioactives, in comparison to β-CD (80%). Under these optimized conditions, experimentally obtained results for isoquercitrin (0.50 mg/g DW), kaempferol-3-O-glucoside (5.83 mg/g DW), apigenin-7-O-glucoside (1.34 mg/g DW), and total polyphenolic (28.51 mg GAE/g DW) content were in agreement with the values predicted by ANN.

Ultrasonic-assisted extraction to enhance the recovery of bioactive phenolic compounds from Commiphora gileadensis leaves

The “ultrasonic-assisted extraction (UAE)” method was utilized in this work to assess how different process parameters affected the yield and recovery of phenolic compounds from the leaf of Commiphora gileadensis, which is one of the medicinal plants with a variety of biological functions. Its leaf is used for a various of therapeutic applications, such as the treatment of bacterial infections, inflammation, and wound healing. The “One-Factor-At-a-Time (OFAT)” approach was employed to examine the impacts of various UAE process parameters on the process of extraction, which include time of extraction, sample/solvent ratio, ultrasonic frequency, and solvent (ethanol) concentration. The extracts were then investigated for the presence of several phytochemicals using analytical techniques such as “Gas Chromatography-Mass Spectroscopy (GC–MS)” and “Fourier Transform Infrared Spectroscopy (FTIR)” studies. The findings showed that the maximum extraction yield, the total phenolic content (TPC), and the total flavonoids content (TFC) of the ethanolic extract of the leaves of C. gileadensis using the UAE method were at 31.80 ± 0.41 %, 96.55 ± 2.81 mg GAE/g d.w. and 31.66 ± 2.01 mg QE/g d.w. accordingly under a procedure duration of 15 min, ultrasonic frequency of 20 kHz, solvent/sample ratio of 1:20 g/mL, and solvent concentration of 40 % v/v. The leaves extract of C. gileadensis included 25 phenolic compounds that were previously unreported, and GC–MS analysis confirmed their presence. Hence, it follows that the UAE technique can successfully extract the phytochemicals from C. gileadensis for a variety of therapeutic uses.

Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation.

The online version contains supplementary material available at 10.1007/s13197-024-05969-3.

Investigation of phenolic compounds recovery from brewery wastewater with coupled membrane and adsorption process

Recovery of phenolic compounds from food-processing by-products represents an interest for various industrial sectors. The potential of a coupled ultrafiltration and adsorption or ion exchange resin process was analyzed to recover phenolic compounds from a brewery liquid residue. Ultrafiltration yielded a 95% removal of turbidity-causing compounds without significant modification of the chemical composition of brewery by-products. After a pH optimization step, ten different macroporous resins, including MN202, SP700, HP2MGL, LXA8302, LWT510, XAD16N, FPX66, WA20, WA30 and SCAV4, were screened for phenolic compounds sorption. Resins were selected through a multi-step batch test procedure according to their performance in phenolic compounds adsorption capacity, phenolic compounds selectivity compared to carbohydrates and price. The strong base resin SCAV4 with OH- counter ion showed the highest adsorption capacity, 35.4 ± 0.8 mg·gdryresin−1, with selective sorption of phenolic compounds. Higher temperatures of 48 °C improved the adsorption and desorption performances of LXA8302 and SCAV4 resins, compared to 25 °C. Up to 70% of phenolic compounds were desorbed from adsorption resin with adequate solvent.

Removal and recovery of phenolic compounds from OMW by a cationic resin

Olive mill wastewater (OMW) is rich in valuable compounds such as phenolic compounds. Amberlite@HPR1100 was applied as adsorbent to recover these added-value compounds from OMW. For synthetic OMW, Langmuir isotherm and pseudo-second order kinetic model were able to predict the experimental data instead for real effluent, were the Freundlich isotherm and the pseudo-first order kinetic model the best fits. The continuous process was also studied, for real OMW the tbp, tst and tex were 1.27 min, 84.4 min and 575 min, respectively. After 645 min of adsorption, 42 % of phenolic content was adsorbed into the resin. An industrial column for recovering phenolic compounds from OMW was designed, which should have around 5 m and 0.6 m of height and diameter, respectively, filled with 112 kg of resin (dry basis). The desorption process for real OMW with acetone 80 % recovery was accomplished after 5 h of contact.

Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion.

Fallen young rambutan fruit is an underrated agricultural waste which may contain several bioactive compounds. In this study, fallen young rambutan fruit was assessed regarding its phenolic contents and antioxidant activities. In order to expand its utilization, rambutan extract-loaded hydrogel beads were developed by a basic spherification technique using sodium alginate. The effect of ratios of polymer and extract and different calcium sources were evaluated. The recovery of bioactive compounds from the hydrogel beads was determined using in vitro gastrointestinal digestion models. Use of 50% (v/v) ethanol yielded rambutan extract with good chemical properties. The production of hydrogel beads using a ratio of 1:3 with calcium lactate provided the highest production yield of 122.94%. The hydrogel beads developed using the ratio of 1:3 with a combination of calcium lactate and calcium chloride showed high recovery of phenolic compounds and antioxidant activity after simulated intestinal digestion, which were greater compared to unencapsulated extract. The findings demonstrate that the ratio of wall material to rambutan extract and the calcium source influence the physical properties, chemical properties and in vitro gastrointestinal digestion stability of alginate beads. The obtained hydrogel beads may have potential for application in the food or pharmaceutical industries. © 2024 Society of Chemical Industry.

Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques.

The study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900W power for durations of 30, 60, and 90s; ultrasonic-assisted extraction (UAE) at 100% amplitude for periods of 5, 10, and 15min; and high-pressure processing (HPP) at pressures of 400 and 500MPa for durations of 1, 5, and 10min. The highest yield in terms of total phenolic content (PC) was obtained in UAE with a value of 45.13±1.09mg gallic acid equivalent (GAE)/100g fresh weight (FW). The highest PC content was determined using HPP-500MPa for 10min, resulting in 40mg GAE/100g, and MAE for 90s, yielding 34.40mg GAE/100g FW. The highest value of antioxidant activity (AA) was obtained by UAE in 51.9%±0.71%. The PCs were identified through the utilization of Fourier transform infrared (FTIR) spectroscopy and high-performance liquid chromatography (HPLC). Utilizing multivariate analysis, the construction of chemometric models were executed to predict AA or total PC of the extracts, leveraging the information from IR spectra. The FTIR spectrum revealed bands associated with apigenin, and the application of HPP resulted in concentrations of 5.41±0.25mg/100g FW for apigenin and 1.30±0.15mg/100g FW for protocatechuic acid. Furthermore, HPLC analysis detected the presence of protocatechuic acid, caffeic acid, p-coumaric acid, and apigenin in both green extraction methods and the classical method. Apigenin emerged as the predominant phenolic compound in peach extracts. The highest concentrations of apigenin, p-coumaric acid, and protocatechuic acid were observed under HPP treatment, measuring 5.41±0.25, 0.21±0.04, and 1.30±0.15mg/kg FW, respectively.

Amine-modified halloysite nanotube embedded PEI cryogels as adsorbent nanoarchitectonics for recovery of valuable phenolic compounds from olive mill wastewater

Here, natural tubular clays, halloysite nanotubes (Hal), were modified with ethylenediamine (EDA), triethylenetetramine (TETA), pentaethylenehexamine (PEHA), and polyethyleneimine (PEI) to enhance their adsorption capabilities for phenolic compound for the treatment of olive mill wastewater (OMWW). Among the modified Hal adsorbents, Hall-PEHA adsorbent demonstrated a higher surface charge of +15.9 ± 1.9 mV and a larger surface area of 24.8 m2/g. The hydroxytyrosol, tyrosol, and oleuropein adsorption from their 1000 mg/L 10 mL single aqueous solutions were determined as 696 ± 44, 536 ± 36 and 91 ± 22 mg/g, respectively. Furthermore, it was determined that 90 ± 8%, 45 ± 0%, and 35 ± 3% of hydroxytyrosol, tyrosol, and oleuropein phenolic compounds were recovered from their 10 mL of 1000 mg/L aqueous mixture solution. On the other hand, the Hal-PEI adsorbents were able to adsorb 7.1 ± 1.2, 3.3 ± 0.5 and 0.5 ± 0.05 mg/g of hydroxytyrosol, tyrosol, and oleuropein compounds, respectively, from the actual OMWW. These values correspond to approximately 85 ± 8%, 71 ± 10%, and 70 ± 7% of the total amount of these compounds present in the OMWW. The PEI cryogel composite system, where Hal-PEHA was embedded into PEI cryogels (Hal-PEHA@PEI), exhibited improved adsorption amount for hydroxytyrosol, tyrosol, and oleuropein compounds from the actual OMWW compared to Hal-PEHA alone. The Hal-PEHA@PEI composite system adsorption amount was determined as 7.6 ± 1.6, 3.4 ± 0.2 and 0.7 ± 0.02 mg/g of hydroxytyrosol, tyrosol, and oleuropein compounds, respectively. These values correspond to approximately 90 ± 3%, 73 ± 3%, and 92 ± 3% of the total amount of these compounds present in the OMWW.

Impact of Different Solvents and Temperatures on the Extraction of Bioactive Compounds from Rose Fruits (Rosa rugosa) Pomace

The use of waste brings many environmental and economic benefits to the country. One of the by-products of the fruit industry in Poland is rose fruits pomace. Rose fruit has great nutritional value and is a rich source of beneficial bioactive compounds. The aim of this study was to investigate the effects of temperature (25, 45, and 65 °C), time extraction (15, 30, 45, and 60 min), and different solvents on the recovery of total phenolic compounds (measured by Folin–Ciocalteu) and L-ascorbic acid (measured by the HPLC method) of rose fruits (Rosa rugosa) pomace. Higher temperatures (45 °C and 65 °C) showed a higher content of L-ascorbic acid but also faster degradation of this acid after 30 min of extraction. The highest content of polyphenolic compounds was obtained using 50% acetone at 65 °C (average 37.28 mg gallic acid equivalents/g of freeze-dried pomace) and the lowest using 100% acetone at 25 °C (average 12.46 mg gallic acid equivalents/g of freeze-dried pomace). The highest yield of L-ascorbic acid from pomace was obtained using water as a solvent (average 33.64 mg L-ascorbic acid/g of freeze-dried pomace). Rose fruits pomace extracts could therefore be used as natural bioactive molecules for many industrial applications.

Characterization of the Chemical Composition and Biological Activities of Bog Bilberry (Vaccinium uliginosum L.) Leaf Extracts Obtained via Various Extraction Techniques.

This investigation aimed to assess the chemical composition and biological activities of bog bilberry (Vaccinium uliginosum L.) leaves. Hydroethanolic extracts were obtained using four extraction techniques: one conventional (CE) and three alternative methods; ultrasound (UAE), microwave (MAE) and high-pressure (HPE) extractions. Spectrophotometric analysis was conducted to determine their chemical content, including the total phenolic content (TPC) and total flavonoid content (TFC). Furthermore, their antioxidative and antimicrobial properties were evaluated. HPLC (high performance liquid chromatography) analysis identified and quantified 17 phenolic compounds, with chlorogenic acid being the predominant compound, with the lowest level (37.36 ± 0.06 mg/g) for the bog bilberry leaf extract obtained by CE and the highest levels (e.g., HPE = 44.47 ± 0.08 mg/g) for the bog bilberry leaf extracts obtained by the alternative methods. Extracts obtained by HPE, UAE and MAE presented TPC values (135.75 ± 2.86 mg GAE/g; 130.52 ± 1.99 mg GAE/g; 119.23 ± 1.79 mg GAE/g) higher than those obtained by the CE method (113.07 ± 0.98 mg GAE/g). Regarding the TFC values, similar to TPC, the highest levels were registered in the extracts obtained by alternative methods (HPE = 43.16 ± 0.12 mg QE/g; MAE = 39.79 ± 0.41 mg QE/g and UAE = 33.89 ± 0.35 mg QE/g), while the CE extract registered the lowest level, 31.47 ± 0.28 mg QE/g. In the case of DPPH (1,1-diphenyl-2-picrylhydrazyl) antioxidant activity, the extracts from HPE, UAE and MAE exhibited the strongest radical scavenging capacities of 71.14%, 63.13% and 60.84%, respectively, whereas the CE extract registered only 55.37%. According to Microbiology Reader LogPhase 600 (BioTek), a common MIC value of 8.88 mg/mL was registered for all types of extracts against Staphylococcus aureus (Gram-positive bacteria) and Salmonella enterica (Gram-negative bacteria). Moreover, the alternative extraction methods (UAE, HPE) effectively inhibited the growth of Candida parapsilosis, in comparison to the lack of inhibition from the CE method. This study provides valuable insights into bog bilberry leaf extracts, reporting a comprehensive evaluation of their chemical composition and associated biological activities, with alternative extraction methods presenting greater potential for the recovery of phenolic compounds with increased biological activities than the conventional method.

Optimization of extraction conditions for the recovery of phenolic compounds and antioxidants from aromatic plants

Optimization of extraction conditions for the recovery of phenolic compounds and antioxidants from aromatic plants

Comparison of extraction technique on recovery of phenolic compounds obtained from papaya leaves (Carica papaya L. leaves)

Comparison of extraction technique on recovery of phenolic compounds obtained from papaya leaves (Carica papaya L. leaves)