Combined recovery of polysaccharides and polyphenols from Rosa damascena wastes

Slavov, Anton; Denev, Petko; Панчев, И.; Shikov, Vasil; Nenov, Nenko; Yantcheva, Nikoleta; Vasileva, Ivelina

doi:10.1016/j.indcrop.2017.02.017

Cited by 42 publications

(36 citation statements)

References 30 publications

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“…In our study, the total phenolic compounds found in cacao waste were comparable with values for a carob flour (Petkova et al 2017) and higher than in some medicinal plants (Wojdyło et al 2007). Similar results for the extractability of phenolic compounds from rose waste were observed by Slavov et al (2017). The highest antioxidant activities evaluated by both methods (DPPH and FRAP) demonstrated 50% ethanol extracts: 82.82±1.72 and 31.13±0.70 mM TE.g -1 for the cacao waste and 14.53±0.35 and 13.42±0.64 mM TE.g -1 for the rose waste, respectively.…”

Section: Resultssupporting

confidence: 81%

“…Total flavonoid content was determined using Al(NO3)3 reagent and measuring the absorbance at 415 nm according to Kivrak et al (2009). The DPPH and FRAP assays were performed according to the procedure described by Slavov et al (2017). The individual amino acids were determined after derivatization as described by Aronal et al (2012) using an HPLC system ELITE LaChrome (Hitachi) equipped with diode array detector Elite LaChrome L-2455.…”

Section: Page 10mentioning

confidence: 99%

“…In order to additionally enhance the antioxidant activity and search for new aroma profile, ethanolic extract of waste rose biomass (in combination with waste cacao husks) was also used for formulation of liqueur beverages. This approach allows for better utilization of the wastes generated by the essential oil industry (in particular, the rose oil industry), having in mind the polyphenol and aroma metabolites content in the rose waste (Slavov et al 2017). Four variants (according to Table 1) were tested and compared to control samples made with commercial cacao powder or its ethanolic extract.…”

Section: Aroma (Volatile) Substances In 50% Ethanolicmentioning

confidence: 99%

“…Bulgaria is one of the major world producers of rose aroma products based principally on the beautiful Rosa damascena Mill. Distillation or extraction of the rose flowers leads to formation of large amounts of residual material which is underused but has a potential as source of polyphenols (Eren et al 2015;Slavov et al 2017), polysaccharides (Slavov et al 2013;, aroma products (Stefanov 2016), biosorbent (Rabbani et al 2015;, feed additive (Balev et al 2015), etc. Alternative approaches are exploitation of novel methods for valorization of the cacao husks and rose wastes.…”

Section: Introductionmentioning

confidence: 99%

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Valorization of cocoa and rose waste for preparation of liqueurs

Vasileva

Krastev

Slavov

et al. 2019

FSAB

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Cacao and rose waste, generated yearly by chocolate and rose-oil industry, respectively, pose to the manufacturers' difficulties for disposal. These by-products are underused and represent also sources of valuable substances: polyphenols, polysaccharides, aroma substances, etc. The aim of the present work was to characterize cacao waste and evaluate possibility for preparation of liqueurs with substituted cacao and aromatized with rose waste. The cacao waste was investigated for total dietary fibres (63.58±0.22% DW), proteins (15.80±0.11% DW), and hexane-soluble substances (13.39±0.08% DW). The most abundant essential amino acids were lysine, phenylalanine and threonine: 1.35±0.13, 1.00±0.08 and 0.73±0.11 g.100g -1 waste, respectively. Water, 50% and 95% ethanol extracts were obtained and the highest amount of polyphenols were extracted with 50% ethanol: 5.86±0.39 mg GAE.g -1 dry weight (DW) for cacao waste and 3.33±0.39 mg QE.g -1 DW for rose waste. The antioxidant activity of 50% ethanol extracts, evaluated by DPPH and FRAP (82.82±1.72 and 31.13±0.70 mM TE.g -1 DW cacao waste, respectively; and 14.53±0.35 and 13.42±0.64 mM TE.g -1 DW rose waste, respectively) suggested that cacao and rose wastes had a potential as antioxidant supplements. The most prevalent aroma substances in cacao ethanol (50%) extract was hexanal (10.33±0.12% of TIC) and for rose extract: β-phenylethyl alcohol (17.14±0.18% of TIC). A novel possibility for valorization of cacao and rose wastes was explored and liqueurs with substituted cacao powder with cacao waste and added rose waste extracts were obtained. Sensory evaluation revealed that cacao pod husks were a promising constituent for preparation of low-alcoholic beverages.

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Section: Resultssupporting

confidence: 81%

Section: Page 10mentioning

confidence: 99%

Section: Aroma (Volatile) Substances In 50% Ethanolicmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Valorization of cocoa and rose waste for preparation of liqueurs

Vasileva

Krastev

Slavov

et al. 2019

FSAB

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“…There is no sufficient information in the literature regarding the treatment of rose processing wastewater. In recent years, some researchers have carried out studies on polyphenol recovery from wastewater (Rusanov et al, 2014;Slavov et al, 2017a;Slavov et al, 2017b). But, there is only one study on the treatment of rose processing wastewater was carried out by Avşar et al (2007).…”

Section: Introductionmentioning

confidence: 99%

Treatment of Rose Processing Wastewater By Sunlight/TiO2 Photocatalysis Process

Çanci

Kılıç

2020

Bilge International Journal of Science and Technology Research

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The objective of this study was to investigate the photocatalytic treatment of rose processing wastewater by using sunlight and TiO 2 . Rose processing wastewater contains high concentrations of chemical oxygen demand, high amount of solid matters and dark color. The effect of various operating conditions such as irradiation time, catalyst loading and pH on COD and color removal were determined. The highest color removal and COD removal was found to be 51.7 % and 15.7%, respectively with 2 g/L TiO2 catalyst dose at pH 4. Sunlight was used as an economic irradiation source for photocatalytic treatment of rose processing wastewater.

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