Caferana seeds (Bunchosia glandulifera) as a new source of nutrients: Evaluation of the proximal composition, solvent extraction, bioactive compounds, and δ-lactam isolation

Fraga, Sara; Nasário, Fábio Domingues; Gonçalves, Daniel; Cabral, Fernando A.; Máximo, Guilherme J.; Meirelles, Antônio José de Almeida; Marsaioli, Anita Jocelyne; Sampaio, Klicia Araújo

doi:10.1016/j.fochx.2021.100161

Cited by 2 publications

(2 citation statements)

References 32 publications

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“…They were also analyzed the seeds of Bunchosia glandulifera, evidencing the presence of phenolic compounds, caffeine, and δ-lactam, which they associated with the beneficial effects on mental health described by populations consuming this product [140]. According to Lee et al, identified a new nitrophenyl glycoside, ginkgonitroside, which they isolated from Ginkgo biloba leaves.…”

Section: Food Waste and Novel Bioactive Compoundsmentioning

confidence: 99%

New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste

Fraguela-Meissimilly,

Bastías-Monte,

Vergara

et al. 2023

Molecules

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Growing consumer interest in healthy foods has led to an increased demand for bioactive compounds derived from eco-technologies. This review highlighted two emerging technologies, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE), which are based on clean processes aimed at recovering bioactive compounds from different food sources. We studied how the different processing conditions provide many advantages and a great opportunity to obtain compounds with antioxidant, antibacterial, antiviral, or antifungal activity from plant matrices and industrial biowaste, especially antioxidant compounds (anthocyanins and polyphenols) due to their important role in health promotion. Our research was conducted through a systematic search in different scientific databases related to the PLE and SFE topics. The review analyzed the optimal extraction conditions using these technologies, which lead to the efficient extraction of bioactive compounds, the use of different equipment, and recent combinations of SFE and PLE with other emerging technologies. This has given rise to the development of new technological innovations, new commercial applications, and the detailed recovery of various bioactive compounds extracted from different plant and marine life food matrices. These two environmentally friendly methodologies are fully valid and have great future application prospects in biowaste valorization. They represent a feasible technological tool that can promote the implementation of a circular economy model for the food industry. The underlying mechanisms of these techniques were discussed in detail and supported by current literature.

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Section: Food Waste and Novel Bioactive Compoundsmentioning

confidence: 99%

New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste

Fraguela-Meissimilly,

Bastías-Monte,

Vergara

et al. 2023

Molecules

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“…At the same time, the growing attention to the environment has led to the study of new procedures for reducing chemical additives and waste in the food sector (Pellegrini et al ., 2006; Maltese et al ., 2009; Fraga et al ., 2021; Liu et al ., 2021; Mesquita et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

By‐product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta

Santis

Ferri

Rossi

et al. 2022

Int J of Food Sci Tech

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Raspberry pomace, the main by-product of the raspberry juice extraction process, consists mainly of raspberry peels and seeds, rich in polyphenols and fibres. The recovery of this waste by drying and fine grinding gives a powder suitable for many applications. This study aimed to assess the technical quality, functional properties, and consumer acceptability of five pasta samples produced by replacing durum wheat semolina (Triticum durum) with 3.70%, 5.61%, 7.69%, 9.88%, and 12.00% raspberry powder. The control sample was 100% hard semolina pasta. The cooked pasta (RP) with 7.69% raspberry powder replacement showed higher acceptability values, a slight decrease in hardness, compactness, and time of optimal cooking (OCT) than the control semolina pasta (CP). Furthermore, the "half of the maximum inhibitory concentration" (IC 50 ), evaluated through the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS) tests, showed an increase of about twice the antioxidant activity compared to the semolina paste, both before and after cooking.

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Caferana seeds (Bunchosia glandulifera) as a new source of nutrients: Evaluation of the proximal composition, solvent extraction, bioactive compounds, and δ-lactam isolation

Abstract: Graphical abstract

Cited by 2 publications

References 32 publications

New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste

New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste

By‐product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta

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