Comparative Study of Subcritical Water and Microwave-Assisted Extraction Techniques Impact on the Phenolic Compounds and 5-Hydroxymethylfurfural Content in Pomegranate Peel

Vladić, Jelena; Janković, Teodora; Živković, Jelena; Tomić, Milan; Zdunić, Gordana; Šavikin, Katarina; Vidović, Senka

doi:10.1007/s11130-020-00848-6

Cited by 23 publications

(16 citation statements)

References 33 publications

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“…Most experiments have proven that SBWE is superior to maceration, Soxhlet, and MAE [ 109 , 112 , 125 ], whereas Vladić et al concluded that the lower temperatures of SBWE are more convenient for the valorization of pomegranate peel and MAE is more efficient than SBWE for the extraction of phenolics from pomegranate peel while obtaining a 5-hydroxymethylfurfural-free extract [ 109 ].…”

Section: Compounds Extracted By Subcritical Watermentioning

confidence: 99%

Subcritical Water Extraction of Natural Products

et al. 2021

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Subcritical water refers to high-temperature and high-pressure water. A unique and useful characteristic of subcritical water is that its polarity can be dramatically decreased with increasing temperature. Therefore, subcritical water can behave similar to methanol or ethanol. This makes subcritical water a green extraction fluid used for a variety of organic species. This review focuses on the subcritical water extraction (SBWE) of natural products. The extracted materials include medicinal and seasoning herbs, vegetables, fruits, food by-products, algae, shrubs, tea leaves, grains, and seeds. A wide range of natural products such as alkaloids, carbohydrates, essential oil, flavonoids, glycosides, lignans, organic acids, polyphenolics, quinones, steroids, and terpenes have been extracted using subcritical water. Various SBWE systems and their advantages and drawbacks have also been discussed in this review. In addition, we have reviewed co-solvents including ethanol, methanol, salts, and ionic liquids used to assist SBWE. Other extraction techniques such as microwave and sonication combined with SBWE are also covered in this review. It is very clear that temperature has the most significant effect on SBWE efficiency, and thus, it can be optimized. The optimal temperature ranges from 130 to 240 °C for extracting the natural products mentioned above. This review can help readers learn more about the SBWE technology, especially for readers with an interest in the field of green extraction of natural products. The major advantage of SBWE of natural products is that water is nontoxic, and therefore, it is more suitable for the extraction of herbs, vegetables, and fruits. Another advantage is that no liquid waste disposal is required after SBWE. Compared with organic solvents, subcritical water not only has advantages in ecology, economy, and safety, but also its density, ion product, and dielectric constant can be adjusted by temperature. These tunable properties allow subcritical water to carry out class selective extractions such as extracting polar compounds at lower temperatures and less polar ingredients at higher temperatures. SBWE can mimic the traditional herbal decoction for preparing herbal medication and with higher extraction efficiency. Since SBWE employs high-temperature and high-pressure, great caution is needed for safe operation. Another challenge for application of SBWE is potential organic degradation under high temperature conditions. We highly recommend conducting analyte stability checks when carrying out SBWE. For analytes with poor SBWE efficiency, a small number of organic modifiers such as ethanol, surfactants, or ionic liquids may be added.

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Section: Compounds Extracted By Subcritical Watermentioning

confidence: 99%

Subcritical Water Extraction of Natural Products

et al. 2021

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“…Nevertheless, in the EOP aqueous extracts obtained in the BBD experiments, the concentrations of furfural and 5-hydroxymethylfurfural were lower than 0.012 g/L and 0.006 g/L, respectively. These values are very low with respect to another study on mandarin peels when subcritical water extraction was applied, which required more severe thermal conditions (130 °C, 20 min, 20% w / v ) [ 28 ]. Therefore, these results highlight the fact that the thermal degradation of the EOP carbohydrates was negligible under the tested MAWE conditions.…”

Section: Resultsmentioning

confidence: 73%

“…The thermal degradation of carbohydrates in foods, like xylose and glucose, generates the undesirable compounds furfural and 5-hydroxymethylfurfural, respectively [ 28 ]. At high concentrations, these degradation compounds can reduce the food quality [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Optimization of Microwave-Assisted Water Extraction to Obtain High Value-Added Compounds from Exhausted Olive Pomace in a Biorefinery Context

Gómez‐Cruz

Contreras

Romero

et al. 2022

Foods

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Microwave-assisted water extraction (MAWE) was evaluated to obtain the valuable bioactive compounds hydroxytyrosol and mannitol from exhausted olive pomace (EOP). The influence of the operational parameters solid loading (3–15%, w/v), temperature (40–100 °C), and extraction time (4–40 min) was studied using an experimental design. The optimized conditions maximizing their joint extraction were 12% w/v solid loading, 100 °C temperature, and 16 min. It was possible to solubilize 5.87 mg of hydroxytyrosol/g EOP and 46.70 mg mannitol/g EOP. The extracts were also further characterized by liquid chromatography–mass spectrometry, which detected other hydroxytyrosol derivatives such as oleacein, verbascoside, and oleuropein. Moreover, the applied MAWE conditions promoted the co-extraction of proteinaceus material, which was also evaluated. In order to carry out an integral valorization of this waste, the extracted EOP solid was further evaluated chemically and microscopically before recovering the bioactive triterpenes. In particular, maslinic acid and oleanolic acid were obtained, 9.54 mg/g extracted solid and 3.60 mg/g extracted solid, respectively. Overall, MAWE can be applied as a first stage in the fractionation of EOP to support its valorization in a biorefinery framework.

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“…The results were compared with those obtained by UAE studied in a previous work by the same research team, concluding that the MW method presented a 1.7-fold higher yield after 4 min than after 10 min by UAE [ 58 ]. Regarding phenolic extraction, another study indicated that MAE (low MW power and 50% ethanol) was useful for phytochemical extraction [ 59 ]. Although there are relevant and promising results, they are nonunanimous and scarce.…”

Section: Pomegranate Peel Phenolic Compounds Extraction Techniquesmentioning

confidence: 99%

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

Cano‐Lamadrid

Martínez-Zamora

Castillejo

et al. 2022

Foods

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The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.

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Comparative Study of Subcritical Water and Microwave-Assisted Extraction Techniques Impact on the Phenolic Compounds and 5-Hydroxymethylfurfural Content in Pomegranate Peel

Cited by 23 publications

References 33 publications

Subcritical Water Extraction of Natural Products

Subcritical Water Extraction of Natural Products

Optimization of Microwave-Assisted Water Extraction to Obtain High Value-Added Compounds from Exhausted Olive Pomace in a Biorefinery Context

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

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