Aqueous Extraction of Seed Oil from Mamey Sapote (Pouteria sapota) after Viscozyme L Treatment

Tacias-Pascacio, Veymar G.; Rosales-Quintero, Arnulfo; Rodrigues, Rafael C.; Castañeda‐Valbuena, Daniel; Díaz-Suarez, Pablo F.; Torrestiana-Sánchez, Beatriz; Jiménez-Gómez, Erik F.; Fernández‐Lafuente, Roberto

doi:10.3390/catal11060748

Cited by 10 publications

(7 citation statements)

References 93 publications

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“…However, during the last decades, green extraction technologies have been positioned as the most studied methods for the recovery of bioactive compounds [42]. "Green Chemistry" methods have the advantages of reducing extraction times and energy consumption as well as the possibility of using safer solvents [43], potentiating the use of mango wastes and other vegetable extracts in industries such as food and pharmaceuticals.…”

Section: Extraction Methods Of Phenolic Compounds From Mangomentioning

confidence: 99%

Phenolic compounds in mango fruit: a review

et al. 2021

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Mangifera indica fruit (mango) is one of the most commercialized fruits around the world, due to the great variety of existing cultivars from which different food products such as drinks, juices, concentrates, and jams are prepared. The wastes generated during the processing of this fruit (20 million tons), which represent up to 60% of the weight of the fruit and consist mainly of peels (12%) and kernels seeds (20%), cause a series of environmental and economic problems for entrepreneurs in the sector. This is because there are no clear policies for its disposal and reuse. Nevertheless, the development of biotechnological tools has led to these wastes becoming subject of interest for their use in multiple industries such as food and pharmaceuticals, since it has been shown that they can be used as raw material to obtain phenolic compounds with biological activities (antioxidant, antimicrobial, anticancer, etc.). This review compiles the most relevant works from 2016 to 2021 about extraction, quantification, identification, biological activities, and applications of phenolic compounds obtained from the mango tree, with special focus on the fruit, with the objective to promote the use of mango from a sustainable perspective, and with a biorefinery approach.

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Section: Extraction Methods Of Phenolic Compounds From Mangomentioning

confidence: 99%

Phenolic compounds in mango fruit: a review

et al. 2021

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“…Recently, Ladole et al ( 19 ) reported that pH=5 is optimal for tomato lycopene extraction using a pectinase-cellulase enzyme mixture. Interestingly, among the enzyme cocktails tested in this work, the KTN cocktail is the only one with pectinases ( 24 , 33 , 34 ), which might account for the obtained results. Enzymes can increase the yield of carotenoids in tomato extracts because these pigments are accumulated in specialised intracellular organelles and are not readily reached by solvents ( 19 ).…”

Section: Resultsmentioning

confidence: 80%

Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies

Gómez‐Linton

Navarro‐Ocaña

Alavez

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Tomato (Solanum lycopersicum L.) fruit is highly consumed worldwide and contains high levels of carotenoids and tocopherols, two powerful antioxidants. Native tomato genotypes are rarely used in large-scale commercialisation and industries but serve as a reservoir to diversify the species gene pool and can be employed to obtain functional compounds. Extraction methodologies are currently experimenting changes towards cleaner methodologies that are more efficient and environmentally friendly, including avoiding toxic or polluting solvents. Experimental approach. In this study, factorial and fractional factorial designs were used to evaluate the efficiency of digestive enzymes, sonication and green solvents to extract carotenoids and tocopherols from native tomatoes. Results and conclusions. Digestive enzymes and sonication increased the carotenoid content and the antioxidant activity of the obtained extracts when applied individually. However, when these treatments were applied together and in combination with green solvents (ethyl lactate and isopropyl acetate), the obtained extracts had the highest carotenoid and tocopherol contents as well as the maximal antioxidant activity, compared with non-combined treatments. Moreover, a correlation analysis suggested that antioxidant activity resulted from synergistic effects between several antioxidants rather than individual compounds. The tomato extracts were obtained through a relatively rapid extraction method (2 h) and maintained their functional activity. Novelty and scientific contribution. Tomato is one of the most studied fruits, and both the plant and its fruit have been the subject of numerous studies. Functional compound extraction, mainly through environmentally friendly methods, remains an attractive research field for the utilisation of native tomato fruit, enhancing its limited production and use or harnessing the large amount of industrial waste from commercial tomato processing. There are few reports where clean extraction methods are combined; even rarer are those where green solvents are also used. In this work, the combination of different clean extraction technologies improved the extraction of carotenoids and tocopherols and allowed to establish a more efficient process. We believe that these results will stimulate the use of clean technologies and make the native tomato more attractive to harvest for industrial processing or to extract carotenoids and tocopherols for supplements.

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“…A compact and intact structure with many globules and no damage to the cell walls was observed in the untreated sample. However, after the extraction treatments, the surface was observed to be porous with significant damage to the cell wall (Tacias‐Pascacio et al, 2021). Extraction of oil is affected by the degree of penetration and solubility of the organic solvent into the matrix; therefore, the formation of pores observed after soxhlet extraction may be generated by the entry of hexane (Hu et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Mango is one of the notable varieties of tropical fruit recognized worldwide for its pleasant taste, aroma, and nutritional profile (Torres- Le'on et al, 2016). The area under mango cultivation in India has been reported to be around 2.26 million acres, which is 40% of the entire area under fruit cultivation in India (National Mango Database, 2021).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted extraction of mango seed kernel butter and assessment of its physicochemical, thermal, and structural properties

Kaur

Panesar

Anal

2022

J Food Process Engineering

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Mango is an important tropical fruit with worldwide consumption and acceptance; however, the production of a large volume of waste in the form of mango seed kernels after the processing of mango has been a menace to food processing industries.Extraction of mango seed kernel butter from mango seed kernel can be an effective solution for the valorization of these by-products. Among all the green techniques tested in the present studies, ultrasound-assisted extraction gave the highest yield of mango seed kernel butter (11%) at 25 C, 1:20 solid-liquid ratio, 30% amplitude after a treatment time of 10 min. Physicochemical, structural, and thermal profiles of the extracted mango seed kernel butter revealed a comparatively superior quality of fat obtained using the ultrasonication technique as compared to the conventional method. Peroxide value, acid value, and antioxidant activity of mango seed kernel butter obtained using ultrasonication were found to be 2.8 meq/kg, 3.81 mg KOH/g, and 30.7%, respectively. Mango seed kernel butter, being a natural antioxidant, can serve as a promising substitute to edible oils and as a functional food ingredient in bakery and confectionery. Practical applicationsValorization of mango seed kernels for the extraction of mango seed kernel butter offers a sustainable and economical solution for the effective management of byproducts generated after mango processing. The application of ultrasonication can prove to be an effective green technique for the extraction of mango seed kernel butter with a higher yield obtained with lesser time and solvent consumption than conventional techniques. The ultrasonically extracted mango seed kernel butter exhibited better physicochemical and structural attributes than the conventional method without causing any negative impact on the nutritional profile of the obtained fat. The extracted mango seed kernel butter can be utilized as a functional food ingredient in applications of bakery and confectionary industries.

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Aqueous Extraction of Seed Oil from Mamey Sapote (Pouteria sapota) after Viscozyme L Treatment

Cited by 10 publications

References 93 publications

Phenolic compounds in mango fruit: a review

Phenolic compounds in mango fruit: a review

Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies

Ultrasound‐assisted extraction of mango seed kernel butter and assessment of its physicochemical, thermal, and structural properties

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