Comparison of different extraction methods on yield, purity, antioxidant, and antibacterial activities of proanthocyanidins from chokeberry (Aronia melanocarpa)

Peng, Mengchen; Jiang, Chengyu; Jing, Huijuan; Du, Xiaojing; Fan, Xiaoyuan; Zhang, Yangyang; Islam, Serajul

doi:10.1007/s11694-022-01319-z

Cited by 9 publications

(6 citation statements)

References 49 publications

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“…In addition, statistical analysis revealed positive correlations (r = 0.4226-0.8603) between the AC determined by DPPH and FRAP tests and the total contents of phenolics and flavonoids in five extracts from Greek medicinal plants (dittany, fennel, marjoram, mint, and sage) prepared using LA-based DESs, EtOH (60%), and UAE techniques [24]. Similarly, ABTS values for ethanolic extracts of chokeberry (Aronia melanocarpa) prepared by four different extraction methods (UMAE, UAE, MAE, and TSE) highly correlated with DPPH results (r = 0.9843) [26]. High correlation coefficients (0.813-0.906) between ACs determined by DPPH, ABTS, and FRAP assays were also found for water infusions of 87 medicinal herbs and spices [4].…”

Section: Correlations Between Antioxidant Capacity Methodsmentioning

confidence: 83%

Green Solvent Extraction of Antioxidants from Herbs and Agro-Food Wastes: Optimization and Capacity Determination

Hamieau,

Loulergue,

Szydłowska-Czerniak

2024

Applied Sciences

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Herbs and agro-food wastes are rich sources of bioactive compounds vital for organisms and valuable for many fields of industry. Therefore, in this study, green deep eutectic solvents (DESs) such as choline chloride/citric acid (ChCl:CitA), glucose/citric acid (Gu:CitA), glucose/urea (Gu:U), betaine/citric acid (B:CitA), and betaine/urea (B:U) at a molar ratio of 1:1 for ultrasound-assisted extraction (UAE) of antioxidants from four herbs (chamomile—Cha, lemon balm—LB, mint—M, and nettle—N) and two agro-food wastes (buckwheat husk—BH and chokeberry pomace—ChoP) were proposed. The antioxidant capacity (AC) of the obtained extracts was evaluated utilizing three antioxidant assays: cupric reducing antioxidant capacity (CUPRAC = 0.0–429.9 μmol of Trolox (TE)/g); 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS = 0.0–146.5 μmol TE/g); and 2,2-diphenyl-1-picrylhydrazyl (DPPH = 11.9–170.3 μmol TE/g). The LB extracts revealed the highest CUPRAC (59.3–429.9 μmol TE/g), ABTS (30.7–144.3 μmol TE/g), and DPPH (32.6–170.3 μmol TE/g) values. Due to the lowest antioxidant potential of LB extracts prepared using ChCl:CitA (AC = 30.7–59.3 μmol TE/g) and the highest AC demonstrated by extracts based on B:U (AC = 144.3–429.9 μmol TE/g), the UAE conditions using a new DES consisting of ChCl and U were optimized by the Box–Behnken design (BBD). Effects of three independent variables, molar ratios of the ChCl and U (mol/mol), water content (%), and sonication time (t) on the AC of LB extracts were studied by response surface methodology (RSM). The results of principal component analysis (PCA) and hierarchical cluster analysis (HCA) demonstrated that different DESs had great differences in the extraction of antioxidant compounds from herbs and agro-food residues.

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Section: Correlations Between Antioxidant Capacity Methodsmentioning

confidence: 83%

Green Solvent Extraction of Antioxidants from Herbs and Agro-Food Wastes: Optimization and Capacity Determination

Hamieau,

Loulergue,

Szydłowska-Czerniak

2024

Applied Sciences

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“…As discussed in Section 3.3 , the enhancement of polyphenols may result from structural changes in the food matrix due to the enzymatic hydrolysis of fibrous polymers in the lentil hull cell walls. Proanthocyanidins are also the main polyphenolic compounds that are retained in apple pomace because they readily bind to cell-wall polysaccharides through hydrogen bonding and/or hydrophobic interactions [ 47 ]. Similar to our results, Oszmianski et al [ 48 ] demonstrated that enzymatic preparations containing pectinase (Pectinex Yield Mash, Pectinex Smash XXL and Pectinex XXL) increased the polymeric procyanidin contents in puree-enriched cloudy juices.…”

Section: Resultsmentioning

confidence: 99%

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

et al. 2022

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In this study, the comprehensive chemical characterization of red lentil hulls obtained from the industrial production of football and split lentils was described. The lentil hulls were rich in dietary fiber (78.43 g/100 g dry weight with an insoluble to soluble fiber ratio of 4:1) and polyphenols (49.3 mg GAE/g dry weight, of which 55% was bound phenolics), which revealed the suitability of this lentil by-product as a source of bioactive compounds with recognized antioxidant and prebiotic properties. The release of oligosaccharides and phenolic compounds was accomplished by enzymatic hydrolysis, microwave treatment and a combination of both technologies. The key role played by the selection of a suitable enzymatic preparation was highlighted to maximize the yield of bioactive compounds and the functional properties of the lentil hull hydrolysates. Out of seven commercial preparations, the one with the most potential for use in a commercial context was Pectinex® Ultra Tropical, which produced the highest yields of oligosaccharides (14 g/100 g lentil hull weight) and free phenolics (45.5 mg GAE/100 g lentil hull weight) and delivered a four-fold increase in terms of the original antioxidant activity. Finally, this enzyme was selected to analyze the effect of a microwave-assisted extraction pretreatment on the yield of enzymatic hydrolysis and the content of free phenolic compounds and oligosaccharides. The integrated microwave and enzymatic hydrolysis method, although it increased the solubilization yield of the lentil hulls (from 25% to 34%), it slightly decreased the content of oligosaccharides and proanthocyanidins and reduced the antioxidant activity. Therefore, the enzymatic hydrolysis treatment alone was more suitable for producing a lentil hull hydrolysate enriched in potential prebiotics and antioxidant compounds.

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“…On the other hand, the liberation and synthesis of phenolic compounds involve specific mechanisms. -Sánchez et al, 2014). In addition, CP treatment exhibits the potential to maintain the sensory quality of food products while minimizing the effects of heat on their nutritious qualities (Schnabel et al, 2019).…”

Section: The Effect Of Cold Plasma On the Bioaccessibility/bioavailab...mentioning

confidence: 99%

“…Chokeberries are used in various products, including juices, nectars, wines, and liqueurs. Chokeberries ( Aronia melanocarpa ) contain procyanidins, flavonols, and phenolic acids (Peng et al., 2022). An atmospheric CP jet, utilizing a single electrode configuration with a 4 W power output, and argon flow rate of 0.75 dm 3 /min for 3 and 5 min, was used to process the chokeberry juice samples prepared via cold press extraction.…”

Section: Application Of Cold Plasma On Fruits and Fruit Juicesmentioning

confidence: 99%

Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices

Zargarchi,

Hornbacher,

Afifi

et al. 2024

Food Frontiers

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In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro‐discharges, glow discharges, and gliding arc discharges. However, the effects of these different types of CP on the chemical compounds of fruits and juices are not fully understood. In this review, we summarize (I) the current knowledge on the use of CP for the preservation and processing of fruits and juices; (II) the diverse types of CP sources and explore their applications within a scientific context; (III) the physicochemical transformations that take place in fruits and juices following CP treatment; and (IV) the changes observed in antioxidant activity, vitamin C content, phenolic compounds, and their bioaccessibility. Numerous studies have explored CP's influence on microbial contamination, shelf life, enzymes, and various physicochemical changes. This review uniquely centers its attention on the impact of CP on bioactive phenolic compounds, their bioaccessibility, vitamin C content, and antioxidant activity in different types of fruits and fruit juices. Additionally, this review delves into the assessment of selected sensory properties, notably color, which is an important parameter for consumer acceptance. By focusing on these particular aspects, we aim to provide a targeted and comprehensive analysis of CP's effects on essential nutritional and quality attributes of fruits and fruit juices, distinct from the broader spectrum covered in the existing literature.

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Comparison of different extraction methods on yield, purity, antioxidant, and antibacterial activities of proanthocyanidins from chokeberry (Aronia melanocarpa)

Cited by 9 publications

References 49 publications

Green Solvent Extraction of Antioxidants from Herbs and Agro-Food Wastes: Optimization and Capacity Determination

Green Solvent Extraction of Antioxidants from Herbs and Agro-Food Wastes: Optimization and Capacity Determination

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices

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