Phenolic compounds in crude extracts were obtained from defatted sunflower seed flour using sodium bisulfite and ethanol solutions as extracting agents. The antioxidant, antimicrobial, anti-proliferative, and DNA protective activities of the phenolic compounds in crude extract were analyzed. The phenolic compound contents were determined as chlorogenic acid (CGA) equivalent, presenting 11.57 and 15.44 g CGA eq/100g regarding the sodium bisulfite extract and ethanolic extract, respectively. The ORAC, DPPH, and ABTS methods were used to evaluate antioxidant activity. Both extracts presented antioxidant properties, considering that the ethanolic extract demonstrated higher values (EC
50
0.36 g extract/g DPPH•). The antimicrobial action was analyzed as to the minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of 4 kinds of bacteria (
Escherichia coli
,
Pseudomonas aeruginosa
,
Staphylococcus aureus
, and
Bacillus subtilis
). The ethanolic extract was effective against all of these microorganisms, out of which
E. coli
was the most sensitive, with a MIC of 11.6 mg CGA/mL. The ethanolic extract presented DNA protective activity without cytotoxic activity concerning
in vitro
anti-proliferative assay. These findings can be considered as initial evidence of the potential use of phenolic compounds obtained from sunflower seed flour as natural additives in the food industry.
Biotechnological production is an
economical and sustainable pathway
to produce some natural terpenes of major industrial importance such
as limonene (LIM) and α-terpineol (α-TOH). Thus, in this
article, the raw and nonpurified product obtained from the LIM biotransformation
(mixture of soybean oil, LIM, and α-TOH), namely as a biotransformation
product (BP), was encapsulated into nanoemulsion (NEs) using Quillaja
saponins as a natural small-molecule surfactant. Since the long-term
physicochemical stability of the NEs is questionable, the emulsion
was kept at different storage temperatures (5, 25, 50 °C) up
to 280 days, turbidity and mean droplet diameter being selected as
destabilization criteria. Furthermore, gas chromatography was applied
to track and monitor the concentration of LIM and α-TOH that
could be retained in NEs over time. The NEs that were kept at both
5 and 25 °C were considered stable up to the 280th day, although
these monoterpenes were more retained in an emulsion stored at 5 °C.
The results also showed that the NEs displayed substantial physicochemical
stability at room temperature, indicating that the encapsulation of
the BP may work as an alternative natural-friendly nanocolloidal system
to deliver these monoterpenes in foodstuff.
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