Antioxidant and antibacterial activity of different extracts from herbs obtained by maceration or supercritical technology

Vieitez, Ignácio; Maceiras, Lucía; Jachmanián, Iván; Alborés, Silvana

doi:10.1016/j.supflu.2017.09.025

Cited by 83 publications

(48 citation statements)

References 47 publications

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“…The condensed fluid extracts the solute from sample efficiently, thus increasing the mass transfer coefficient as the pressure increased at constant temperature and flow rate. The results obtained was similar with a trend observe in extraction of rosemary using supercritical carbon dioxide [38]. The highest yield was observed at approximately 2.1 wt% of extraction yield operated at 50°C and 400 bar.…”

Section: Kinetic Modelssupporting

confidence: 89%

Kinetic Modeling of Supercritical Fluid Extraction of Betel Nut

Ruslan¹,

Idham²,

Zaini³

et al. 2018

Int. J. Automot. Mech. Eng.

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Supercritical fluid extraction is an advanced extraction technique that suitable for heat sensitive and active compound material from plants and herbs. Understanding the effect of extraction parameters on mass transfer coefficient at solid and fluid phase can determine the dominating extraction regime thus performance of the extraction may be enhanced. The aim of this research was to determine the mass transfer coefficient in solid and fluid phase using kinetic modelling approach. Grounded betel nuts were treated with supercritical carbon dioxide with 5% methanol as co-solvent to determine its mass transfer coefficient in solid and fluid phase for the following extraction conditions; pressure, 20 to 30 MPa; temperature, 50 to 70 °C; and flow rate, 2 to 4 mL/min. Simplified Sovová model was coupled with Broken and Intact Cell model to determine the mass transfer coefficients. Results show the mass transfer coefficients of solid phase and liquid phase are in the ranges of 0.00015 to 0.00353 m 3 /min and 0.3497 to 3.9623 m 3 /min, respectively. The overall absolute average relative deviation was observed to be 7.39%.

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Section: Kinetic Modelssupporting

confidence: 89%

Kinetic Modeling of Supercritical Fluid Extraction of Betel Nut

Ruslan¹,

Idham²,

Zaini³

et al. 2018

Int. J. Automot. Mech. Eng.

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“…A great deal of attention is paid today to extraction mechanisms from various plant materials to obtain bioactive compounds with beneficial effects on human health . Nowadays, there is the practice of the maceration of plant material, especially fruit, with pectinase enzymes and supercritical extracts, which have proven efficient antioxidant activity . Alcoholic beverages and liqueurs made with maceration or distillation of several medicinal or aromatic plants can be considered a good source of bioactive compounds, mostly various polyphenolic antioxidants, and are today very popular alcohol‐based beverages .…”

Section: Introductionmentioning

confidence: 99%

Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one‐month maceration process

Šenica

Mikulič-Petkovšek

2019

J Sci Food Agric

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BACKGROUND: Herbs are rich in various beneficial bioactive compounds and they can be used for many different purposes. One of the most common is maceration of herbs in alcohol. Different substances respond differently to extraction in prepared solutions. It is very important to enhance the highest proportion of beneficial ingredients during the maceration process in a herbal liqueur. A comparative analysis of numerous different phenolic compounds from eight of the most frequently used herbs for making aperitifs in Europe was performed. RESULTS:In the comparison among all studied herbs, the highest phenolic content was found with Artemisia absinthium (wormwood) (14.61 mg g −1 ) and Mentha piperita (peppermint) (13.89 mg g −1 ), while the lowest content was found with Centaurium erythraea (common centaury) (3.96 mg g −1 ). Salvianolic acid isomers and caffeic acid derivatives were the greatest contributors to the total phenolic content in lemon balm, wormwood, peppermint, fennel and sage. These compounds contain more hydroxyl groups and they were better extracted at the beginning of the maceration process. Caraway and common centaury contain more flavonols (quercetin and kaempferol derivatives), with higher chemical stability and fewer hydroxyl groups in their structure. CONCLUSION: The compositions of eight herbal liqueurs were highly related to the presence of different herbal ingredientsand their solubility in the extract over time. Most flavonol derivatives were extracted over a longer time and the two liqueurs (common centaury and caraway) therefore had the highest phenolic contents after 3 weeks of maceration. Comparison of phenolics among eight different medicinal speciesIn previous experimental work, wormwood and peppermint had the highest levels of total phenolic content among all the J Sci Food Agric 2020; 100: 343-353Mean ± standard errors are presented. Different letters (a-d) in the same column for individual herbs indicate significant differences in phenolic contents between different steeping days (P < 0.05) by Duncan's multiple range test.Bold indicates the sum of individual phenolic compounds.

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“…The SFE of unmoisturized egg yolk samples with a larger particle size (32.2%,>25 mm) removed more fat and cholesterol than the smaller particle size -(0.6%,>25 mm) due to the easier and even diffusion of CO2 throughout the sample Other important applications of SFE are such as decaffeination of tea (Ilgaz et al, 2018), extraction of flavors from herbs (Vieitez et al, 2018), extraction of fats and oils (Jahurul et al, 2018), dealcoholisation of alcoholic beverages (Silva et al, 2017), extraction of aromas of from different juices (Sharifi at al., 2019), extraction of sugars from bamboo (Zou et al, 2018), extraction of coloring compounds such as carminic acid (Prabhu and Bhute, 2012), extraction of antioxidants such as vitamin E and C (Gustinelli et al, 2018), de-acidification of oil for example olive oil (Garmus et al, 2019), rice brain oil (Sookwong and Mahatheeranont, 2017), extraction of tocopherols from vegetable oils (Majid et al, 2019) and inhibition of pectinase of orange juice (Mushtaq et al, 2015). The other food products specially, puffed food such as ready to eat cereals, pasta and confectionary with improved texture, color and taste can be produced by combination of extrusion technology with SFE and combination of this new technology is named as Supercritical Extrusion Fluids (SCFX).…”

Section: Processmentioning

confidence: 99%

Applications and opportunities of supercritical fluid extraction in food processing technologies: A review

Majid¹

2019

Int. j. adv. appl. sci.

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The food industry is always in search of best processing technologies to achieve a natural compound with maximum purity. An increase in interest of functional food has brought a sharp rise demand of naturally occurring compounds achieved via natural processes. The traditional solvent extraction processes have shown certain limitations; such as flammability, toxicity, carcinogenicity, mutagenicity and limited recovery. The studies on costeffective and eco-friendly processes are still limited. This review focuses on an innovative, environmentally clean tool for food processing technologies and their role in improving food sustainability. Supercritical Fluid Extraction (SFE) technique, however, is already in use for more than 40 years by academia and industries. This can be a successful tool for food processing and can be used for the extraction of selective components. Development of a sustainable and environmentally clean process to achieve natural ingredients is an area undergoing intense studies in food science. Here, we discuss principle applications of SFE to extract natural ingredients from different food materials and by-products. A supercritical fluid is non-flammable, nontoxic, eco-friendly and easily recoverable. These can be easily eliminated from the extract by altering the pressure and temperature conditions. Supercritical fluids are preferred method of extraction from solid samples, different fractional liquids and for chromatographic separations. The cost of SFE is competitive, moreover, in some cases, SFE is the only way to achieve product satisfaction. The design and development of analytical and industrial plants are reviewed. An overview of commercial applications and illustrations of recent development describes new horizons for SFE in food processing industries.

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Antioxidant and antibacterial activity of different extracts from herbs obtained by maceration or supercritical technology

Cited by 83 publications

References 47 publications

Kinetic Modeling of Supercritical Fluid Extraction of Betel Nut

Kinetic Modeling of Supercritical Fluid Extraction of Betel Nut

Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one‐month maceration process

Applications and opportunities of supercritical fluid extraction in food processing technologies: A review

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