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Evaluation of the Phytochemistry-Therapeutic Activity Relationship for Grape Seeds Oil. LIFE (BASEL, SWITZERLAND) 2023; 13:life13010178. [PMID: 36676127 PMCID: PMC9864701 DOI: 10.3390/life13010178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 01/04/2023] [Accepted: 01/04/2023] [Indexed: 01/11/2023]
Abstract
Seeds' abundant biologically active compounds make them a suitable primary platform for the production of natural extracts, innovative foods, medicines, and cosmetics. High levels of industrial and agricultural residues and byproducts are generated during the processing of grapes, although some parts can also be repurposed. This paper examines the phytochemical composition, manufacturing processes, and health-improving attributes of many varieties of grape oil derived using various extraction methods. Since the results are influenced by a range of factors, they are expressed differently among studies, and the researchers employ a variety of measuring units, making it difficult to convey the results. The primary topics covered in most papers are grape seed oil's lipophilic fatty acids, tocopherols, and phytosterols. In addition, new methods for extracting grape seed oil should therefore be designed; these methods must be affordable, energy-efficient, and environmentally friendly in order to increase the oil's quality by extracting bioactive components and thereby increasing its biological activity in order to become part of the overall management of multiple diseases.
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Shakhbanov KS, Abdulagatov IM, Aliev AM. Supercritical Carbon Dioxide Extraction of Parthenocissus Wild Grape Seed Fatty Oil. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY B 2022. [DOI: 10.1134/s1990793122070144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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3
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Barriga Sanchez ME, Castro Rumiche CF, Sanchez Gonzales GC, Rosales-Hartshorn M. Functional and chemical qualities of Vitis labrusca grape seed oil extracted by supercritical CO2. REVISTA COLOMBIANA DE QUÍMICA 2022. [DOI: 10.15446/rev.colomb.quim.v50n3.95469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Grape seed oil, which is extracted with highly toxic organic solvents that are harmful to human health, is produced from tons of grape pomace waste, generated during winemaking. Sometimes, this waste is used to make compost or is burnt, which causes environmental contamination. The functional qualities, antioxidant capacity (AC), α-tocopherol and total phenolic compounds content (TPC) of Black Borgoña (Vitis labrusca) grape seed oil, extracted by supercritical CO2, were evaluated. The high content of linoleic acid (w-6) and monounsaturated fatty acids contributed to the beneficial effect on the functional quality indices, which were 0.20, 0.23, 11.80 for IA, IT and H:H, respectively. In addition, a POV of 6.23 ± 0.08 milliequivalents of peroxide/kg oil and an anisidine index of 2.70 ± 0.05 indicated a good quality oil. Also, a high concentration of α-tocopherol (9.82 ± 0.02 mg/100 g oil) and a high TPC (114.14 ± 3.24 mg GAE/kg oil) were obtained. This study demonstrated that supercritical CO2 extraction is a suitable method for the delivery of a high-quality grape seed oil.
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BARRIGA-SÁNCHEZ M, CAMPOS MARTINEZ M, CÁCERES YPARRAGUIRRE H, ROSALES-HARTSHORN M. Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.71822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Correlations between Total Antioxidant Capacity, Polyphenol and Fatty Acid Content of Native Grape Seed and Pomace of Four Different Grape Varieties in Hungary. Antioxidants (Basel) 2021; 10:antiox10071101. [PMID: 34356334 PMCID: PMC8300998 DOI: 10.3390/antiox10071101] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/05/2021] [Accepted: 07/05/2021] [Indexed: 12/16/2022] Open
Abstract
Grape pomace is a valuable source of various bioactive compounds such as plant-derived polyphenols and polyunsaturated fatty acids (PUFAs). The commercial demand of grape skin and seed powders as nutraceuticals is still growing. However, no distinction is currently made between unfermented native grape seed and grape seed pomace powders regarding their antioxidant activities. Our aim was to find the relationship between the polyphenol and fatty acid content as well as the antioxidant capacity of native and fermented grape seeds of four different grape varieties harvested in the Villány wine region. According to our results, none of the three investigated polyphenols (resveratrol, rutin, quercetin) could be detected in native grape seed samples in correlation with their significantly lower total antioxidant capacities compared to fermented seed samples. Pinot Noir (PN) grape seed pomace samples with the highest resveratrol and oil content showed significantly higher total antioxidant capacity than Cabernet Sauvignon (CS), Syrah (S) and Blue Portugal (BP) samples. Based on the statistical analysis, positive correlation was found between the fatty acid content and the resveratrol concentration in the pomace samples of different grape varieties. In contrast, rutin concentrations were negatively proportional to the fatty acid content of the fermented samples. No significant correlation was found considering the quercetin content of the samples. According to our findings, grape pomace seems a more promising source in the production of nutraceuticals, since it contains polyphenols in higher concentration and exerts significantly higher antioxidant activity than native grape seeds.
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Grape ( Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry. Foods 2020; 9:foods9101360. [PMID: 32992712 PMCID: PMC7599587 DOI: 10.3390/foods9101360] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 12/14/2022] Open
Abstract
Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.
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7
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Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications. Processes (Basel) 2020. [DOI: 10.3390/pr8080925] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications.
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8
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Advances in various techniques for isolation and purification of sterols. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2393-2403. [PMID: 32549589 DOI: 10.1007/s13197-019-04209-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/01/2019] [Accepted: 12/11/2019] [Indexed: 10/25/2022]
Abstract
Plants consist of triterpenoids such as phytosterols (PT) (C29H50O) with steroidal nuclei, including sitosterol, stigmasterol, brassicasterol and campesterol. They are hydrophobic but soluble in alcohol and other organic solvents and are isolated from industrial waste deodorizer distillates of various edible oil industries. They exist as free PT or their ester derivatives in soybean, rice, wheat, oat, cottonseed and corn fiber, and other cereals and grains. Conventional isolation techniques such as solvent extraction, distillation, evaporative fractionation, saponification and chemical esterification are employed for isolation and purification of PT. The present article reviews the various advanced separation techniques like solvent crystallization, supercritical fluid extraction, high speed counter-current chromatography and enzymatic process as strategic methods to isolate and purify sterols.
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Dujmić F, Kovačević Ganić K, Ćurić D, Karlović S, Bosiljkov T, Ježek D, Vidrih R, Hribar J, Zlatić E, Prusina T, Khubber S, Barba FJ, Brnčić M. Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees. Foods 2020; 9:foods9040472. [PMID: 32283874 PMCID: PMC7230992 DOI: 10.3390/foods9040472] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 12/03/2022] Open
Abstract
This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE.
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Affiliation(s)
- Filip Dujmić
- Laboratory for Thermodynamics, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Karin Kovačević Ganić
- Laboratory for Technology and Analysis of Wine, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Duska Ćurić
- Laboratory for Cereal Chemistry and Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Sven Karlović
- Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (S.K.); (T.B.); (D.J.)
| | - Tomislav Bosiljkov
- Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (S.K.); (T.B.); (D.J.)
| | - Damir Ježek
- Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (S.K.); (T.B.); (D.J.)
| | - Rajko Vidrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia; (R.V.); (J.H.); (E.Z.)
| | - Janez Hribar
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia; (R.V.); (J.H.); (E.Z.)
| | - Emil Zlatić
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia; (R.V.); (J.H.); (E.Z.)
| | - Tihomir Prusina
- Čitluk Winery dd, Kralja Tomislava 28, 88260 Čitluk, Bosnia and Herzegovina;
| | - Sucheta Khubber
- Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali 140306, Punjab, India;
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
- Correspondence: (F.J.B.); (M.B.); Tel.: +34-96-3544-972 (F.J.B.); +38-5146-052-23 (M.B.); Fax: +34-96-5344-954 (F.J.B.)
| | - Mladen Brnčić
- Laboratory for Thermodynamics, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
- Correspondence: (F.J.B.); (M.B.); Tel.: +34-96-3544-972 (F.J.B.); +38-5146-052-23 (M.B.); Fax: +34-96-5344-954 (F.J.B.)
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10
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de Souza RDC, Machado BAS, Barreto GDA, Leal IL, dos Anjos JP, Umsza-Guez MA. Effect of Experimental Parameters on the Extraction of Grape Seed Oil Obtained by Low Pressure and Supercritical Fluid Extraction. Molecules 2020; 25:E1634. [PMID: 32252316 PMCID: PMC7180707 DOI: 10.3390/molecules25071634] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/23/2020] [Accepted: 03/26/2020] [Indexed: 11/17/2022] Open
Abstract
Grape seeds are an important byproduct from the grape process. The objective of this work was to evaluate the effect of experimental parameters (temperature and time of pretreatment with ultrasound) to obtain grape seed oil using low pressure (Soxhlet-Sox and Bligh Dyer-BD) and high pressure (supercritical carbon dioxide-SFE) methods. The best condition for pretreatment of samples was 30 min of sonication at 30 °C before extraction by Sox or BD. Ultrasound pretreatment was efficient to increase oil extraction yield by 32.10 (Sox), 20.31 (BD) and 12.54% (SFE), depending on the extraction method used as well as, and certainly influenced the total phenolic concentration in 311 (Sox), 234 (BD), and 184 (SFE)%. Ten fatty acids were identified in the oils, the major ones being 18:2ω-6cis (linoleic 52.39%-63.12%), 16:0 (palmitic 20.22%-26.80%) and 18:0 (stearic 8.52%-13.68%). The highest epicatechin concentration was identified in the BD sample: 30-30 (150.49 ± 5.98mg/kg), which presented a concentration of ≥3 times compared to the control (56.68 ± 1.81mg/kg). Ultrasound pretreatment also contributed positively (56% and 99% increase) in the α-tocopherol content of the SFE: 30-30 and BD: 30-30 samples, respectively. The results indicate that the ultrasound pretreatment is a suitable technology to improve the quality of the oil from the grape seed.
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Affiliation(s)
| | - Bruna Aparecida Souza Machado
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Gabriele de Abreu Barreto
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Ingrid Lessa Leal
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Jeancarlo Pereira dos Anjos
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
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11
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Ramazanov AS, Shakhbanov KS. Supercritical Fluid Extraction of Oils and Waxes from Grape Seeds with Carbon Dioxide. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY B 2020. [DOI: 10.1134/s1990793119070212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Kadri S, El Ayed M, Mabrouk M, Limam F, Elkahoui S, Aouani E, Mokni M. Characterization, anti-oxidative effect of grape seed powder and in silico affinity profiling of polyphenolic and extra-phenolic compounds for calpain inhibition. J Pharm Biomed Anal 2019; 164:365-372. [DOI: 10.1016/j.jpba.2018.11.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/26/2018] [Accepted: 11/01/2018] [Indexed: 12/19/2022]
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13
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Lu F, Kuhnle GK, Cheng Q. Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.043] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Mushtaq M, Sultana B, Akram S, Anwar F, Adnan A, Rizvi SSH. Enzyme-assisted supercritical fluid extraction: an alternative and green technology for non-extractable polyphenols. Anal Bioanal Chem 2017; 409:3645-3655. [PMID: 28331956 DOI: 10.1007/s00216-017-0309-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 03/02/2017] [Accepted: 03/09/2017] [Indexed: 01/21/2023]
Abstract
This contribution proposes an enzyme-assisted eco-friendly process for the extraction of non-extractable polyphenols (NEPPs) from black tea leftover (BTLO), an underutilized tea waste. BTLO hydrolyzed with various enzyme formulations was extracted using supercritical carbon dioxide and ethanol as co-solvent (SC-CO2 + EtOH). A conventional solvent extraction (CSE) was performed using EtOH + H2O (80:20, v/v) for comparison purposes. The results revealed that hydrolysis of BTLO with 2.9% (w/w) kemzyme at 45 °C and pH 5.4 for 98 min improved the liberation of NEPPs offering 5-fold higher extract yield (g/100 g) as compared with non-treated BTLO. In vitro antioxidant evaluation and LC-MS characterization of extracts revealed the presence of phenolic acids (mainly caffeic and para-coumaric acid) of high antioxidant value. Scanning electron micrograph of the hydrolyzed BTLO samples indicated noteworthy changes in the ultrastructure of BTLO. Moreover, polyphenol extracts obtained by SC-CO2 + EtOH extraction were found to be cleaner and richer in polyphenols as compared to CSE. The devised enzyme-assisted SC-CO2 + EtOH extraction process in the present work can be explored as an effective biotechnological mean for the optimal recovery of antioxidant polyphenols. Graphical abstract Enzymatic pretreatment can effectively liberate non-extractable polyphenols (NEPPs) while hydrolyzing the cellulosic and hemicellulosic framework of black tea left overs (BTLO).
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Affiliation(s)
- Muhammad Mushtaq
- Department of Chemistry, University of Agriculture, Faisalabad, 38040, Pakistan.,Food Science, Cornell University, 366 Stocking Hall, Ithaca, NY, 14852, USA.,Department of Chemistry, GC University, Lahore, 55300, Pakistan
| | - Bushra Sultana
- Department of Chemistry, University of Agriculture, Faisalabad, 38040, Pakistan.
| | - Sumia Akram
- Department of Chemistry, University of Agriculture, Faisalabad, 38040, Pakistan.,Food Science, Cornell University, 366 Stocking Hall, Ithaca, NY, 14852, USA
| | - Farooq Anwar
- Department of Chemistry, University of Sargodha, University Road, Sargodha, 40100, Pakistan
| | - Ahmad Adnan
- Department of Chemistry, GC University, Lahore, 55300, Pakistan
| | - Syed S H Rizvi
- Food Science, Cornell University, 366 Stocking Hall, Ithaca, NY, 14852, USA
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15
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Garavaglia J, Markoski MM, Oliveira A, Marcadenti A. Grape Seed Oil Compounds: Biological and Chemical Actions for Health. Nutr Metab Insights 2016; 9:59-64. [PMID: 27559299 PMCID: PMC4988453 DOI: 10.4137/nmi.s32910] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 07/20/2016] [Accepted: 07/22/2016] [Indexed: 12/30/2022] Open
Abstract
Grape seed oil is rich in phenolic compounds, fatty acids, and vitamins, with economic importance to pharmaceutical, cosmetic, and food industry. Its use as an edible oil has also been suggested, especially due to its pleasant sensory characteristics. Grape seed oil has beneficial properties for health that are mainly detected by in vitro studies, such as anti-inflammatory, cardioprotective, antimicrobial, and anticancer properties, and may interact with cellular and molecular pathways. These effects have been related to grape seed oil constituents, mainly tocopherol, linolenic acid, resveratrol, quercetin, procyanidins, carotenoids, and phytosterols. The aim of this article was to briefly review the composition and nutritional aspects of grape seed oil, the interactions of its compounds with molecular and cellular pathways, and its possible beneficial effects on health.
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Affiliation(s)
- Juliano Garavaglia
- Institute of Technology in Food for Health, University of Vale do Rio dos Sinos (UNISINOS), São Leopoldo, Rio Grande do Sul, Brazil.; Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre, Rio Grande do Sul, Brazil
| | - Melissa M Markoski
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology of Rio Grande do Sul (IC/FUC), Porto Alegre, Brazil.; Cellular and Molecular Cardiology Laboratory, Institute of Cardiology of Rio Grande do Sul (IC/FUC), Porto Alegre, Brazil
| | - Aline Oliveira
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology of Rio Grande do Sul (IC/FUC), Porto Alegre, Brazil
| | - Aline Marcadenti
- Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre, Rio Grande do Sul, Brazil.; Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology of Rio Grande do Sul (IC/FUC), Porto Alegre, Brazil
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16
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Jokić S, Bijuk M, Aladić K, Bilić M, Molnar M. Optimisation of supercritical CO2extraction of grape seed oil using response surface methodology. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12986] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Stela Jokić
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; Franje Kuhača 20 31000 Osijek Croatia
| | - Marco Bijuk
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; Franje Kuhača 20 31000 Osijek Croatia
| | - Krunoslav Aladić
- Croatian Veterinary Institute; Branch - Veterinary Institute Vinkovci; Josipa Kozarca 24 32100 Vinkovci Croatia
| | - Mate Bilić
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; Franje Kuhača 20 31000 Osijek Croatia
| | - Maja Molnar
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; Franje Kuhača 20 31000 Osijek Croatia
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17
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Dranca F, Oroian M. Total Monomeric Anthocyanin, Total Phenolic Content and Antioxidant Activity of Extracts from Eggplant (Solanum Melongena L.) Peel Using Ultrasonic Treatments. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12312] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Florina Dranca
- Faculty of Food Engineering; Stefan cel Mare University of Suceava; Suceava 720225 Romania
| | - Mircea Oroian
- Faculty of Food Engineering; Stefan cel Mare University of Suceava; Suceava 720225 Romania
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18
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Ghitescu RE, Volf I, Carausu C, Bühlmann AM, Gilca IA, Popa VI. Optimization of ultrasound-assisted extraction of polyphenols from spruce wood bark. ULTRASONICS SONOCHEMISTRY 2015; 22:535-41. [PMID: 25132494 DOI: 10.1016/j.ultsonch.2014.07.013] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2013] [Revised: 01/28/2014] [Accepted: 07/17/2014] [Indexed: 05/09/2023]
Abstract
Here we describe the ultrasound-assisted extraction of the phenolic compounds from spruce wood bark and present a straight-forward experimental planning method, allowing the optimisation of the process. The effect of ethanol concentration, temperature and extraction time were evaluated through a 3(2)·2 experimental planning. The efficiency of the extraction process was appreciated based on factorial ANOVA results. The maximum extraction yield of total polyphenols (13.232mg gallic acid equivalents (GAE)/g of spruce bark tested) was obtained using a process time of 60min, an extraction temperature of 54°C and a concentration of ethanol of 70% respectively. These results indicate that an important quantity of bioactive compounds can be extracted from spruce wood bark by ultrasound assisted extraction technology.
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Affiliation(s)
- Roxana-Elena Ghitescu
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, 71 A Mangeron Blvd., 700050 Iasi, Romania; Laboratory for Protection and Physiology, Empa, Swiss Federal Laboratories for Materials Science and Technology, Lerchenfeldstrasse 5, St. Gallen 9014, Switzerland.
| | - Irina Volf
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, 71 A Mangeron Blvd., 700050 Iasi, Romania
| | - Constantin Carausu
- "Gheorghe Asachi" Technical University, Department of Machine Manufacturing Technology, 71 A Mangeron Blvd., 700050 Iasi, Romania
| | - Ana-Maria Bühlmann
- Laboratory for Protection and Physiology, Empa, Swiss Federal Laboratories for Materials Science and Technology, Lerchenfeldstrasse 5, St. Gallen 9014, Switzerland
| | - Iulian Andrei Gilca
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, 71 A Mangeron Blvd., 700050 Iasi, Romania
| | - Valentin I Popa
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, 71 A Mangeron Blvd., 700050 Iasi, Romania
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Yener ME. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products. FOOD ENGINEERING SERIES 2015. [DOI: 10.1007/978-3-319-10611-3_9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Aizpurua-Olaizola O, Ormazabal M, Vallejo A, Olivares M, Navarro P, Etxebarria N, Usobiaga A. Optimization of supercritical fluid consecutive extractions of fatty acids and polyphenols from Vitis vinifera grape wastes. J Food Sci 2014; 80:E101-7. [PMID: 25471637 DOI: 10.1111/1750-3841.12715] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2014] [Revised: 10/01/2014] [Accepted: 10/19/2014] [Indexed: 11/30/2022]
Abstract
In this study, supercritical fluid extraction has been successfully applied to a sequential fractionation of fatty acids and polyphenols from wine wastes (2 different vitis vinifera grapes). To this aim, in a 1st step just fatty acids were extracted and in a 2nd one the polyphenols. The variables that affected to the extraction efficiency were separately optimized in both steps following an experimental design approach. The effect of extraction temperature flow, pressure, and time were thoroughly evaluated for the extraction of fatty acids, whereas the addition of methanol was also considered in the case of the polyphenols extraction. A quantitative extraction with high efficiency was achieved at a very short time and low temperatures. Concerning quantification, fatty acids were determined by means of gas chromatography coupled to mass spectrometry after a derivatization step, whereas the polyphenols were analyzed by means of high performance liquid chromatography coupled to tandem mass spectrometry and the Folin-Ciocalteu method.
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Affiliation(s)
- Oier Aizpurua-Olaizola
- Analytical Chemistry Dept, Univ. of the Basque Country (UPV/EHU), Barrio Sarriena s/n, 48940, Leioa, Spain
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21
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Bashipour F, Ghoreishi SM. Response surface optimization of supercritical CO2 extraction of α-tocopherol from gel and skin of Aloe vera and almond leaves. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.09.034] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Supercritical CO2 extraction of oil from seeds of six grape cultivars: Modeling of mass transfer kinetics and evaluation of lipid profiles and tocol contents. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.06.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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de Melo M, Silvestre A, Silva C. Supercritical fluid extraction of vegetable matrices: Applications, trends and future perspectives of a convincing green technology. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.04.007] [Citation(s) in RCA: 229] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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24
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Yaqoob S, Sultana B, Mushtaq M. In vitro Antioxidant Activities of Trianthema portulacastrum L. Hydrolysates. Prev Nutr Food Sci 2014; 19:27-33. [PMID: 24772406 PMCID: PMC3999805 DOI: 10.3746/pnf.2014.19.1.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2013] [Accepted: 03/10/2014] [Indexed: 11/13/2022] Open
Abstract
Hydrolysates of Trianthema portulacastrum in acidified methanol were evaluated for their total phenolic (TP) constituents and respective antioxidant activities using in vitro assays (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, percent inhibition of linoleic acid peroxidation, and ferric reducing power). The observed results indicate that root, shoot, and leaf fractions of T. portulacastrum contain 50.75~98.09 mg gallic acid equivalents/g dry weight of TP. In addition, these fractions have substantial reducing potentials (0.10~0.59), abilities to inhibit peroxidation (43.26~89.98%), and DPPH radical scavenging capabilities (6.98~311.61 μg/mL IC50). The experimental data not only reveal T. portulacastrum as potential source of valuable antioxidants, but also indicate that acidified methanol may be an ideal choice for the enhanced recovery of phenolic compounds with retained biological potential for the food and pharmaceutical industry.
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Affiliation(s)
- Sadaf Yaqoob
- Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad 38040, Pakistan
| | - Bushra Sultana
- Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad 38040, Pakistan
| | - Muhammad Mushtaq
- Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad 38040, Pakistan ; Institute of Food Science, Cornell University, Ithaca, NY 14850, USA
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Particle formation by supercritical fluid extraction and expansion process. ScientificWorldJournal 2013; 2013:538584. [PMID: 24223031 PMCID: PMC3816082 DOI: 10.1155/2013/538584] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2013] [Accepted: 09/04/2013] [Indexed: 11/18/2022] Open
Abstract
Supercritical fluid extraction and expansion (SFEE) patented technology combines the advantages of both supercritical fluid extraction (SFE) and rapid expansion of supercritical solution (RESS) with on-line coupling, which makes the nanoparticle formation feasible directly from matrix such as Chinese herbal medicine. Supercritical fluid extraction is a green separation technology, which has been developed for decades and widely applied in traditional Chinese medicines or natural active components. In this paper, a SFEE patented instrument was firstly built up and controlled by LABVIEW work stations. Stearic acid was used to verify the SFEE process at optimized condition; via adjusting the preexpansion pressure and temperature one can get different sizes of particles. Furthermore, stearic acid was purified during the SFEE process with HPLC-ELSD detecting device; purity of stearic acid increased by 19%, and the device can purify stearic acid.
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