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Sanches VL, Strieder MM, Breitkreitz MC, Bezerra RMN, O Chaves J, Lopes de Oliveira I, de Souza Mesquita LM, Viganó J, Sanches Contieri L, Stein Pizani R, Rostagno MA. Pressurized liquid extraction assisted by high-intensity ultrasound to obtain hesperidin from lime waste: Integration of in-line purification and on-line chromatographic analysis. Food Res Int 2024; 182:114134. [PMID: 38519156 DOI: 10.1016/j.foodres.2024.114134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 01/23/2024] [Accepted: 02/16/2024] [Indexed: 03/24/2024]
Abstract
Hesperidin is a phenolic compound usually found in citrus fruits, which is known for its anti-inflammatory and antioxidant properties. This bioactive compound has already been used to formulate medications to treat chronic venous insufficiency. In this work, through a system which allows the in-line coupling of the pressurized liquid extraction (PLE) and high-intensity ultrasound (HIUS) with solid phase extraction (SPE), and analysis by high-performance liquid chromatography with UV-Vis detector (HPLC-UV) in on-line mode, a method was developed to obtain, separate, and quantify hesperidin from the industrial waste of lime. An eco-friendly approach with water and ethanol as extraction solvents was used. Parameters such as temperature (80, 100, and 120 °C) and HIUS power (0, 200, and 400 W) were evaluated regarding hesperidin yield. In this context, the higher hesperidin yield (18.25 ± 1.52 mg/g) was achieved using water at a subcritical state (120 °C and 15 MPa). The adsorbent SepraTM C-18-E isolated hesperidin from the other extracted compounds employing 50% ethanol in the SPE elution. The possibility ofon-lineanalysis coupling a high-performance liquid chromatograph to an ultraviolet detector (HPLC-UV) system was studied and shown to be a feasible approach for developing integrated technologies. Conventional extractions and their antioxidant capacities were evaluated, highlighting the advantages of the HIUS-PLE-SPE extractive method. Furthermore, the on-linechromatographic analysis showed the potential of the HIUS-PLE-SPE- HPLC-UV system to quantify the extracted compounds in real time.
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Affiliation(s)
- Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Monique Martins Strieder
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Marcia Cristina Breitkreitz
- Laboratory of Pharmaceutical Research and Chemometrics (LabFarQui), Institute of Chemistry, University of Campinas (UNICAMP), Rua Josué de Castro s/n, 13083-970 Campinas, São Paulo, Brazil
| | - Rosângela Maria Neves Bezerra
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Jaísa O Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Isadora Lopes de Oliveira
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Juliane Viganó
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, 13635-900, Pirassununga, SP, Brazil
| | - Letícia Sanches Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Rodrigo Stein Pizani
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil.
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Pizani RS, Viganó J, Contieri LS, Strieder MM, Kamikawashi RK, Vilegas W, de Souza Mesquita LM, Rostagno MA. New selective and sustainable ultrasound-assisted extraction procedure to recover carnosic and rosmarinic acids from Rosmarinus officinalis by sequential use of bio-based solvents. Food Chem 2024; 435:137540. [PMID: 37778266 DOI: 10.1016/j.foodchem.2023.137540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 10/03/2023]
Abstract
Carnosic (CA) and rosmarinic (RA) acids are the primary phenolic acids in hydrophilic rosemary extracts. Their combination exhibits high antioxidant activity and can be explored in several applications. This study aimed to develop an extraction procedure using bio-based solvents to recover two rosemary extracts, one rich in CA and the other in RA. By using ultrasound-assisted extraction (UAE) and a pool of 34 solvents, we evaluated nominal power (W), extraction time (min), and solvent water percentage (% H2O) regarding yield and selectivity. The authors propose a sequential UAE procedure validated by applying ethanol 99.5 % (v/v), 240 W, and 5 min to recover a rich fraction of 24.0 mgCA.gbiomass-1; followed by a second step using AmAc:LA (1:2 M ratio), 20 % H2O (m/m), 320 W, and 5 min that resulted in 8.4 mgRA.gbiomass-1. Our results indicate that modulating the solvent composition and process temperature is critical to increasing extraction yields and selectivity.
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Affiliation(s)
- Rodrigo S Pizani
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, São Paulo, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, São Paulo, Brazil; Centro de Ciências da Natureza, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12 - SP 189, Buri, SP 18290-000, Brazil
| | - Letícia S Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, São Paulo, Brazil
| | - Monique M Strieder
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, São Paulo, Brazil
| | - Renan K Kamikawashi
- UNESP - São Paulo State University, Institute of Biosciences, São Vicente, Brazil
| | - Wagner Vilegas
- UNESP - São Paulo State University, Institute of Biosciences, São Vicente, Brazil
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, São Paulo, Brazil
| | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, São Paulo, Brazil.
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de Souza Mesquita LM, Contieri LS, Sanches VL, Kamikawachi R, Sosa FHB, Vilegas W, Rostagno MA. Fast and green universal method to analyze and quantify anthocyanins in natural products by UPLC-PDA. Food Chem 2023; 428:136814. [PMID: 37429238 DOI: 10.1016/j.foodchem.2023.136814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 05/12/2023] [Revised: 06/22/2023] [Accepted: 07/03/2023] [Indexed: 07/12/2023]
Abstract
This work developed a universal UPLC-PDA method based on safe reagents to analyze anthocyanins from different foods. Nine foods were studied by the developed chromatographic method, which was constructed using a solid core C18 column and a binary mobile phase composed of (A) water (0.25 molcitric acid.Lsolvent-1), and (B) ethanol. A total running time of 6 min was obtained, the faster comprehensive method for anthocyanins analysis. Mass spectrometry analysis was employed to identify a comprehensive set of 53 anthocyanins comprising glycosylated and acylated cyanidin, pelargonidin, malvidin, peonidin, petunidin, and delphinidin derivatives. Cyanidin-3-O-glucoside (m/z+ 449) and cyanidin-3-O-rutinoside (m/z+ 595) were used as standards to validate the accuracy of the developed method. The analytical parameters were evaluated, including intra-day and inter-day precision, robustness, repeatability, retention factor (k), resolution, and peak symmetry factor. The current method demonstrated excellent chromatographic resolution, making it a powerful tool for analyzing anthocyanins pigments.
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Affiliation(s)
- Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, Limeira, São Paulo 13484-350, Brazil.
| | - Letícia S Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, Limeira, São Paulo 13484-350, Brazil
| | - Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, Limeira, São Paulo 13484-350, Brazil
| | - Renan Kamikawachi
- UNESP - Universidade Estadual Paulista, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, São Paulo, Brazil
| | - Filipe H B Sosa
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Wagner Vilegas
- UNESP - Universidade Estadual Paulista, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, São Paulo, Brazil
| | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, Limeira, São Paulo 13484-350, Brazil.
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de Souza Mesquita LM, Sosa FHB, Contieri LS, Marques PR, Viganó J, Coutinho JAP, Dias ACRV, Ventura SPM, Rostagno MA. Combining eutectic solvents and food-grade silica to recover and stabilize anthocyanins from grape pomace. Food Chem 2023; 406:135093. [PMID: 36470084 DOI: 10.1016/j.foodchem.2022.135093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 08/16/2022] [Revised: 11/14/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022]
Abstract
Concentrated in the skins of red grapes are the anthocyanins, the primary colorants responsible for the fruits' reddish-purple color. These colorants are recognized for their significant antioxidant properties and potent nutraceutical and pharmaceutical ingredients. Nevertheless, their widespread use is compromised by the (i) need for more efficient yet sustainable downstream processes for their recovery and (ii) by the challenges imposed by their poor stability. In this work, these drawbacks were overcome by applying eutectic solvents and stabilizing agents. Besides, the anthocyanins were successfully loaded into a solid host material (approved in both food and pharmaceutical sectors) based on silicon dioxide (SiO2, loading capacity: 1extract:7silica m/m). Summing up, with the process developed, the extraction yield (21 mganthocyanins.gbiomass-1) and the stability (under 55, 75, and 95 °C) of the recovered anthocyanins were over three times better than with the conventional process. Finally, the raw materials and solvents were recycled, allowing an economical and environmentally friendly downstream process.
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Affiliation(s)
- Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, Sao Paulo, Brazil; Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Filipe H B Sosa
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Letícia S Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, Sao Paulo, Brazil; Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Priscilla R Marques
- Evonik Brasil LTDA, Rua Arquiteto Olavo Redig de Campos, 105, Torre A, 04711-904 São Paulo, Sp, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, Sao Paulo, Brazil
| | - João A P Coutinho
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ana C R V Dias
- CESAM - Centre for Environmental and Marine Studies, Department of Environment and Planning, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Sónia P M Ventura
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, Sao Paulo, Brazil.
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Sanches VL, de Souza Mesquita LM, Viganó J, Contieri LS, Pizani R, Chaves J, da Silva LC, de Souza MC, Breitkreitz MC, Rostagno MA. Insights on the Extraction and Analysis of Phenolic Compounds from Citrus Fruits: Green Perspectives and Current Status. Crit Rev Anal Chem 2022:1-27. [PMID: 35993795 DOI: 10.1080/10408347.2022.2107871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Abstract
Citrus fruits (CF) are highly consumed worldwide, fresh, processed, or prepared as juices and pies. To illustrate the high economic importance of CF, the global production of these commodities in 2021 was around 98 million tons. CF's composition is considered an excellent source of phenolic compounds (PC) as they have a large amount and variety. Since ancient times, PC has been highlighted to promote several benefits related to oxidative stress disorders, such as chronic diseases and cancer. Recent studies suggest that consuming citrus fruits can prevent some of these diseases. However, due to the complexity of citrus matrices, extracting compounds of interest from these types of samples, and identifying and quantifying them effectively, is not a simple task. In this context, several extractive and analytical proposals have been used. This review discusses current research involving CF, focusing mainly on PC extraction and analysis methods, regarding advantages and disadvantages from the perspective of Green Chemistry.
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Affiliation(s)
- Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
- Centro de Ciências da Natureza, Universidade Federal de São Carlos, Buri, São Paulo, Brazil
| | - Letícia S Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Rodrigo Pizani
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Jaísa Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Laíse Capelasso da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | | | | | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
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Sanches VL, Cunha TA, Viganó J, de Souza Mesquita LM, Faccioli LH, Breitkreitz MC, Rostagno MA. Comprehensive analysis of phenolics compounds in citrus fruits peels by UPLC-PDA and UPLC-Q/TOF MS using a fused-core column. Food Chem X 2022; 14:100262. [PMID: 35243328 PMCID: PMC8867044 DOI: 10.1016/j.fochx.2022.100262] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [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: 12/24/2021] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 11/27/2022] Open
Abstract
In this work, a method based on ultra-high-performance liquid chromatography with a photodiode array detector (UPLC-PDA) was developed to comprehensively analyze phenolic compounds in peels of lime (Citrus × latifolia), lemon (Citrus limon), and rangpur lime (Citrus × limonia). The reverse-phase separation was achieved with a C18 fused-core column packed with the smallest particles commercially available (1.3 um). The method was successfully coupled with high-resolution mass spectrometry (HRMS), allowing the detection of 24 phenolic compounds and five limonoids in several other citrus peels species: key lime, orange and sweet orange, tangerine, and tangerine ponkan, proving the suitability for comprehensive analysis in citrus peel matrices. Additionally, the developed method was validated according to the Food and drug administration (FDA) and National Institute of Metrology Quality and Technology (INMETRO) criteria, demonstrating specificity, linearity, accuracy, and precision according to these guidelines. System suitability parameters such as resolution, tailoring, plate count were also verified.
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Affiliation(s)
- Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Tanize A Cunha
- Department of Clinical Analysis, Toxicology and Food Science, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Av. do Café, s/n, Ribeirão Preto, SP 14040-903, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
| | - Lúcia Helena Faccioli
- Department of Clinical Analysis, Toxicology and Food Science, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Av. do Café, s/n, Ribeirão Preto, SP 14040-903, Brazil
| | - Marcia Cristina Breitkreitz
- Laboratory of Pharmaceutial Research and Chemometrics (LabFarQui), Institute of Chemistry, University of Campinas (UNICAMP), Rua Josué de Castro s/n, 13083-970, Campinas, São Paulo, Brazil
| | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, 1300, 12383-250 Limeira, SP, Brazil
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Dias ALB, de Aguiar AC, Rostagno MA. Extraction of natural products using supercritical fluids and pressurized liquids assisted by ultrasound: Current status and trends. Ultrason Sonochem 2021; 74:105584. [PMID: 33975187 PMCID: PMC8122360 DOI: 10.1016/j.ultsonch.2021.105584] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [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: 12/29/2020] [Revised: 04/12/2021] [Accepted: 05/03/2021] [Indexed: 05/16/2023]
Abstract
Natural products are a source of a wide range of chemical compounds, from pigments to bioactive compounds, which can be extracted and used in different applications. Due to consumer awareness, the interest in natural compounds significantly increased in the last decades, prompting the search for more efficient and environmentally friendly extraction techniques and methods. Pressurized liquids and fluids (sub and supercritical) are being explored to extract natural compounds within the green process concept. The combination of these techniques with ultrasound has emerged as an alternative to intensify the extraction process efficiently. In this context, this work presents a comprehensive review and current insights into the use of high-pressure systems, specifically supercritical fluid extraction and pressurized liquid extraction assisted by ultrasound, as emerging technologies for extracting bioactive compounds from natural products. The extraction mechanisms, applications, and the influence of operational parameters in the process are addressed, in addition to an analysis of the main challenges to be overcome for widespread application.
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Affiliation(s)
- Arthur Luiz Baião Dias
- Laboratory of High Pressure in Food Engineering, Department of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, Brazil
| | - Ana Carolina de Aguiar
- Laboratory of High Pressure in Food Engineering, Department of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, Brazil
| | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, UNICAMP, 13484-350 Limeira, SP, Brazil.
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Pena FL, Souza MC, Valle MCPR, Bezerra RMN, Rostagno MA, Antunes AEC. Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12735] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Fabíola L Pena
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Mariana C Souza
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Maria Carolina P R Valle
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Rosangela M N Bezerra
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Maurício A Rostagno
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Adriane E C Antunes
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
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Lachos-Perez D, Tompsett GA, Guerra P, Timko MT, Rostagno MA, Martínez J, Forster-Carneiro T. Sugars and char formation on subcritical water hydrolysis of sugarcane straw. Bioresour Technol 2017; 243:1069-1077. [PMID: 28764113 DOI: 10.1016/j.biortech.2017.07.080] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [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: 05/26/2017] [Revised: 07/13/2017] [Accepted: 07/14/2017] [Indexed: 06/07/2023]
Abstract
Subcritical water has potential as an environmentally friendly solvent for applications including hydrolysis, liquefaction, extraction, and carbonization. Here, we report hydrolysis of sugarcane straw, an abundant byproduct of sugar production, in a semi-continuous reactor at reaction temperatures ranging from 190 to 260°C and at operating pressures of 9 and 16MPa. The target hydrolysis products were total reducing sugars. The main products of sugarcane straw hydrolysis were glucose, xylose, arabinose, and galactose in addition to 5- hydroxymethylfurfural and furfural as minor byproducts. Fourier transform infrared spectroscopy and thermogravimetric analysis provided additional information on the surface and bulk composition of the residual biomass. Char was present on samples treated at temperatures equal to and greater than 190°C. Samples treated at 260°C contained approximately 20wt% char, yet retained substantial hemicellulose and cellulose content. Hydrolysis temperature of 200°C provided the greatest TRS yield while minimizing char formation.
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Affiliation(s)
- D Lachos-Perez
- School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, n. 80, 13083-862 Campinas, SP, Brazil
| | - G A Tompsett
- Department of Chemical Engineering, Worcester Polytechnic Institute, 100 Institute Road, Goddard Hall 123, Worcester, MA 01609, United States
| | - P Guerra
- Department of Chemical Engineering, Worcester Polytechnic Institute, 100 Institute Road, Goddard Hall 123, Worcester, MA 01609, United States
| | - M T Timko
- Department of Chemical Engineering, Worcester Polytechnic Institute, 100 Institute Road, Goddard Hall 123, Worcester, MA 01609, United States
| | - M A Rostagno
- School of Applied Sciences, University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Julian Martínez
- School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, n. 80, 13083-862 Campinas, SP, Brazil
| | - T Forster-Carneiro
- School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, n. 80, 13083-862 Campinas, SP, Brazil.
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T. Santos D, N. Cavalcanti R, A. Rostagno M, L. Queiroga C, N. Eberlin M, Angela A. Meireles M. Extraction of Polyphenols and Anthocyanins from the Jambul (Syzygium cumini) Fruit Peels. ACTA ACUST UNITED AC 2013. [DOI: 10.5923/j.fph.20130301.02] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Manchón N, D'Arrigo M, García-Lafuente A, Guillamón E, Villares A, Martínez JA, Ramos A, Rostagno MA. Comparison of different types of stationary phases for the analysis of soy isoflavones by HPLC. Anal Bioanal Chem 2011; 400:1251-61. [PMID: 21274519 DOI: 10.1007/s00216-011-4673-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2010] [Revised: 01/06/2011] [Accepted: 01/07/2011] [Indexed: 12/22/2022]
Abstract
Nowadays, there are new technologies in high-performance liquid chromatography columns available enabling faster and more efficient separations. In this work, we compared three different types of columns for the analysis of main soy isoflavones. The evaluated columns were a conventional reverse phase particle column, a fused-core particle column, and a monolithic column. The comparison was in terms of chromatographic parameters such as resolution, asymmetry, number of theoretical plates, variability of retention time, and peak width. The lower column pressure was provided by the monolithic column, although lower chromatographic performance was achieved. Conventional and fused-core particle columns presented similar pressure. Results also indicate that direct transfer between particle and monolithic columns is not possible requiring adjustment of conditions and a different method optimization strategy. The best chromatographic performance and separation speed were observed for the fused-core particle column. Also, the effect of sample solvent on the separation and peak shape was evaluated and indicated that monolithic column is the most affected especially when using higher concentrations of acetonitrile or ethanol. Sample solvent that showed the lowest effect on the chromatographic performance of the columns was methanol. Overall evaluation of methanol and acetonitrile as mobile phase for the separation of isoflavones indicated higher chromatographic performance of acetonitrile, although methanol may be an attractive alternative. Using acetonitrile as mobile phase resulted in faster, higher resolution, narrower, and more symmetric peaks than methanol with all columns. It also generated the lower column pressure and flatter pressure profile due to mobile phase changes, and therefore, it presents a higher potential to be explored for the development of faster separation methods.
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Affiliation(s)
- N Manchón
- Centro para la Calidad de los Alimentos, Instituto Nacional de Investigación Y Tecnología Agraria y Alimentaria (INIA), c/José Tudela s/n, 42004 Soria, Spain
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Manchón N, D'Arrigo M, García-Lafuente A, Guillamón E, Villares A, Ramos A, Martínez JA, Rostagno MA. Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles. Talanta 2010; 82:1986-94. [PMID: 20875606 DOI: 10.1016/j.talanta.2010.08.050] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2010] [Revised: 08/17/2010] [Accepted: 08/26/2010] [Indexed: 11/25/2022]
Abstract
The recent development of fused-core technology in HPLC columns is enabling faster and highly efficient separations. This technology was evaluated for the development of an fast analysis method for the most relevant soy isoflavones. A step-by-step strategy was used to optimize temperature (25-50°C), flow rate (1.2-2.7 mL/min), mobile phase composition and equilibration time (1-5 min). Optimized conditions provided a method for the separation of all isoflavones in less than 5.8 min and total analysis time (sample-to-sample) of 11.5 min. Evaluation of chromatographic performance revealed excellent reproducibility, resolution, selectivity, peak symmetry and low limits of detection and quantification levels. The use of a fused-core column allows highly efficient, sensitive, accurate and reproducible determination of isoflavones with an outstanding sample throughout and resolution. The developed method was validated with different soy samples with a total isoflavone concentration ranging from 1941.53 to 2460.84 μg g(-1) with the predominant isoflavones being isoflavone glucosides and malonyl derivatives.
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Affiliation(s)
- N Manchón
- Centro para la Calidad de los Alimentos, Instituto Nacional de Investigación Y Tecnología Agraria y Alimentaria (INIA), C/José Tudela s/n, 42004 Soria, Spain
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Rostagno MA, Villares A, Guillamón E, García-Lafuente A, Martínez JA. Sample preparation for the analysis of isoflavones from soybeans and soy foods. J Chromatogr A 2009; 1216:2-29. [PMID: 19041977 DOI: 10.1016/j.chroma.2008.11.035] [Citation(s) in RCA: 120] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2008] [Revised: 11/03/2008] [Accepted: 11/13/2008] [Indexed: 12/31/2022]
Abstract
This manuscript provides a review of the actual state and the most recent advances as well as current trends and future prospects in sample preparation and analysis for the quantification of isoflavones from soybeans and soy foods. Individual steps of the procedures used in sample preparation, including sample conservation, extraction techniques and methods, and post-extraction treatment procedures are discussed. The most commonly used methods for extraction of isoflavones with both conventional and "modern" techniques are examined in detail. These modern techniques include ultrasound-assisted extraction, pressurized liquid extraction, supercritical fluid extraction and microwave-assisted extraction. Other aspects such as stability during extraction and analysis by high performance liquid chromatography are also covered.
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Affiliation(s)
- M A Rostagno
- Centro para la Calidad de los Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Campus Universitario "Duques de Soria", 42004 Soria, Spain.
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