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Barba FJ, Rajha HN, Debs E, Abi-Khattar AM, Khabbaz S, Dar BN, Simirgiotis MJ, Castagnini JM, Maroun RG, Louka N. Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip. Molecules 2022; 27:molecules27165222. [PMID: 36014470 PMCID: PMC9416142 DOI: 10.3390/molecules27165222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022] Open
Abstract
An ecofriendly extraction technology using infrared (IR) irradiation Ired-Irrad® was applied to purple corn cobs to enhance polyphenol recovery for the first time. The IR extraction efficiency was compared to that of the water bath (WB) method. Response surface methodology (RSM) using a central composite design was conducted to determine the effect of the experimental conditions (extraction time and treatment temperature) and their interactions on the total polyphenol and anthocyanin yields. Optimal extraction of total phenolic compounds (37 mg GAE/g DM) and total monomeric anthocyanins (14 mg C3G/g DM) were obtained at 63 °C for 77 min using IR as an extraction technique and water as a solvent. HPLC revealed that the recovery of peonidin 3-O-glucoside and cyanidin 3-O-glucoside was enhanced by 26% and 34%, respectively, when using IR. Finally, purple corn cobs’ spray-dried extract was proven to be an important natural colorant of pickled turnip. It offers great potential for use as a healthy alternative to the carcinogenic rhodamine B synthetic dye, which was banned.
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Affiliation(s)
- Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: ; Tel.: +34-963-544-972
| | - Hiba N. Rajha
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
- Ecole Supérieure d’Ingénieurs de Beyrouth (ESIB), Université Saint-Joseph de Beyrouth, CST Mkalles Mar Roukos, Beirut 1107 2050, Lebanon
| | - Espérance Debs
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P.O. Box 100, Tripoli 1300, Lebanon
| | - Anna-Maria Abi-Khattar
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Stéphanie Khabbaz
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Basharat Nabi Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 192122, India
| | - Mario J. Simirgiotis
- Institute of Pharmacy, Faculty of Sciences, Universidad Austral de Chile, Elena Haverbeck S-N, Valdivia 5090000, Chile
| | - Juan Manuel Castagnini
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - Richard G. Maroun
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Nicolas Louka
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
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Abi-Khattar AM, Boussetta N, Rajha HN, Abdel-Massih RM, Louka N, Maroun RG, Vorobiev E, Debs E. Mechanical damage and thermal effect induced by ultrasonic treatment in olive leaf tissue. Impact on polyphenols recovery. Ultrason Sonochem 2022; 82:105895. [PMID: 34972073 PMCID: PMC8799614 DOI: 10.1016/j.ultsonch.2021.105895] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 12/12/2021] [Accepted: 12/24/2021] [Indexed: 05/05/2023]
Abstract
The influence of ultrasound treatment (US) on cellular damage of olive leaf tissue was studied. Mechanical damage and thermal effect of US were characterized. The level of tissue damage was defined by the diffusivity disintegration index ZD based on the diffusivity of solutes extracted from olive leaves differently treated. The Arrhenius form using the temperature dependences of the thermal treatment time within the temperature interval 20-90 °C was observed for the thermal process. The corresponding activation energy ΔUT was estimated as 57 kJ/mol. The temperature dependences of electrical conductivity were measured for extracts of intact and maximally treated olive leaves. Then the diffusivity disintegration index ZD and total phenolic compounds recovery for three studied US powers were calculated (100, 200, and 400 W). The results evidenced that the mechanically stimulated damage in olive leaf tissue can occur even at a low US power of 100 W if treatment time is long enough (t = 3.5 h). The US treatment noticeably accelerated the diffusion process mechanically in addition to its thermal effect. Trials in aqueous solution revealed the dependence of polyphenols extraction on damage level with respect to the US power applied.
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Affiliation(s)
- Anna-Maria Abi-Khattar
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Nadia Boussetta
- Université de Technologie de Compiègne, Génie des Procédés Industriels, EA 4297, Unité Transformations Intégrées de la Matière Renouvelable, 60205 Compiègne Cedex, France
| | - Hiba N Rajha
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon; Ecole Supérieure d'Ingénieurs de Beyrouth (ESIB), Saint-Joseph University, CST Mkalles Mar Roukos, P. O. Box 11-514, Riad El Solh, Beirut 1107 2050, Lebanon
| | - Roula M Abdel-Massih
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P. O. Box 100, Tripoli, Lebanon
| | - Nicolas Louka
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Richard G Maroun
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Eugene Vorobiev
- Université de Technologie de Compiègne, Génie des Procédés Industriels, EA 4297, Unité Transformations Intégrées de la Matière Renouvelable, 60205 Compiègne Cedex, France
| | - Espérance Debs
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P. O. Box 100, Tripoli, Lebanon.
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Abi-Khattar AM, Rajha HN, Abdel-Massih RM, Habchi R, Maroun RG, Debs E, Louka N. "Intensification of Vaporization by Decompression to the Vacuum" (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves. Food Chem 2020; 342:128236. [PMID: 33092913 DOI: 10.1016/j.foodchem.2020.128236] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 08/28/2020] [Accepted: 09/25/2020] [Indexed: 01/08/2023]
Abstract
Impact of the "Intensification of Vaporization by Decompression to the Vacuum" (IVDV) on extraction of polyphenols from olive leaves was investigated. Using Response Surface Methodology, the effect of three variables were studied: initial water content of leaves, processing time and steam pressure on total phenolic content (TPC). Extractions of TPC from leaves were achieved either using 100% water as a solvent (w100), or 50% (v/v) aqueous ethanol (w50). Following IVDV pretreatment, TPC yields were enhanced with both solvents by approximately 3 times compared to the negative controls. Furthermore, oleuropein and hydroxytyrosol were intensified by up to 600% and 238% respectively. Antioxidant-antiradical assays revealed higher activities, up to 3.5 times, in extracts from IVDV-treated leaves. Calculation of the extraction indices Zp, reflecting cellular damage, confirmed the beneficial effect of IVDV on the extraction yield. Finally, Scanning Electron Microscopy (SEM) permitted the morphological observation of IVDV-treated as compared to untreated leaves.
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Affiliation(s)
- Anna-Maria Abi-Khattar
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon.
| | - Hiba N Rajha
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon; Ecole Supérieure d'Ingénieurs de Beyrouth (ESIB). Université Saint-Joseph, CST Mkalles Mar Roukos, P. O. Box 11-514, Riad El Solh, Beirut 1107 2050, Lebanon.
| | - Roula M Abdel-Massih
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, Tripoli, P. O. Box 100, Lebanon.
| | - Roland Habchi
- 2 EC2M, Faculty of Sciences 2, Campus Pierre Gemayel, Fanar, Lebanese University, 90656, Lebanon.
| | - Richard G Maroun
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon.
| | - Espérance Debs
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, Tripoli, P. O. Box 100, Lebanon.
| | - Nicolas Louka
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon.
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Rajha HN, Abi-Khattar AM, El Kantar S, Boussetta N, Lebovka N, Maroun RG, Louka N, Vorobiev E. Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102212] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Abi-Khattar AM, Rajha HN, Abdel-Massih RM, Maroun RG, Louka N, Debs E. Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad ®, an Environmentally-Friendly Innovative Technology. Antioxidants (Basel) 2019; 8:antiox8070227. [PMID: 31323872 PMCID: PMC6680986 DOI: 10.3390/antiox8070227] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/12/2019] [Accepted: 07/13/2019] [Indexed: 01/03/2023] Open
Abstract
Optimization of infrared-assisted extraction was conducted using Response Surface Methodology (RSM) in order to intensify polyphenol recovery from olive leaves. The extraction efficiency using Ired-Irrad®, a newly-patented infrared apparatus (IR), was compared to water bath (WB) conventional extraction. Under optimal conditions, as suggested by the model and confirmed experimentally, the total phenolic content yield was enhanced by more than 30% using IR as contrasted to WB, which even required 27% more ethanol consumption. High Performance Liquid Chromatography analyses quantified the two major phenolic compounds of the leaves: Oleuropein and hydroxytyrosol, which were both intensified by 18% and 21%, respectively. IR extracts increased the antiradical activity by 25% and the antioxidant capacity by 51% compared to WB extracts. On the other hand, extracts of olive leaves obtained by both techniques exhibited equal effects regarding the inhibition of 20 strains of Staphylococcusaureus, with a minimum inhibitory concentration (MIC) varying between 3.125 and 12.5 mg/mL. Similarly, both extracts inhibited Aflatoxin B1 (AFB1) secretion by Aspergillus flavus, with no growth inhibition of the fungus. Finally, optimization using RSM allowed us to suggest other IR operating conditions aiming at significantly reducing the consumption of energy and solvent, while maintaining similar quantity and quality of phenolic compounds as what is optimally obtained using WB.
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Affiliation(s)
- Anna-Maria Abi-Khattar
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Hiba N Rajha
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | | | - Richard G Maroun
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon.
| | - Nicolas Louka
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Espérance Debs
- Department of Biology, University of Balamand, Tripoli, P. O. Box 100, Lebanon
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