Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction

Moraes, Débora P.; Machado, Marina Lopes; Farias, Carla A. A.; Barin, Juliano Smanioto; Zabot, Giovani L.; Lozano‐Sánchez, Jesús; Ferreira, Daiane; Vizzotto, M.; Leyva-Jiménez, Francisco Javier; Silveira, Tássia Limana da; Ries, Edi Franciele; Barcia, Milene Teixeira

doi:10.1007/s11947-020-02557-z

Cited by 15 publications

(6 citation statements)

References 50 publications

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“…Both were previously identified by Oszmianski et al in wild blackberry fruits [ 7 ]. Ellagic acid appeared at a retention time of 8.726 min and it is considered the main phenolic compound present in blackberry fruits by numerous authors [ 7 , 33 , 36 ]. Nevertheless, the most abundant phenolic acid detected in this work has been ellagic acid pentoside, with a total concentration of 53.6 μg/g d.w. as the sum of its isomers.…”

Section: Resultsmentioning

confidence: 99%

“…Three catechin derivatives, such as epicatechin and two B-type procyanidin dimers (peaks 14, 10 and 15, respectively), were also tentatively identified. All of them, were previously described in blackberry fruits [ 33 , 36 , 37 , 38 ]. Furthermore, at retention times of 9.984 and 10.509 min, two molecules with molecular formula C 30 H 36 O 11 were identified as kadsurarin and its isomer, and at a retention time of 10.74 min, a compound proposed as kadsurenin B was also detected.…”

Section: Resultsmentioning

confidence: 99%

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Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits

Gil-Martínez

Mut-Salud

Ruiz-García

et al. 2023

Foods

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A comprehensive characterization of the phytochemicals present in a blackberry fruit extract by HPLC-TOF-MS has been carried out. The main compounds in the extract were ursane-type terpenoids which, along with phenolic compounds, may be responsible for the bioactivity of the extract. In vitro antioxidant capacity was assessed through Folin–Ciocalteu (31.05 ± 4.9 mg GAE/g d.w.), FRAP (637.8 ± 3.2 μmol Fe2+/g d.w.), DPPH (IC50 97.1 ± 2.4 μg d.w./mL) and TEAC (576.6 ± 8.3 μmol TE/g d.w.) assays. Furthermore, the extract exerted remarkable effects on in vitro cellular antioxidant activity in HUVEC cells at a concentration of 5 mg/mL. Antimicrobial activity of the extract was also tested. Most sensible microorganisms were Gram-positive bacteria, such as E. faecalis, B. cereus and Gram-negative E. coli (MBC of 12.5 mg/mL). IC50 values against colon tumoral cells HT-29 (4.9 ± 0.2 mg/mL), T-84 (5.9 ± 0.3 mg/mL) and SW-837 (5.9 ± 0.2 mg/mL) were also obtained. Furthermore, blackberry extract demonstrated anti-inflammatory activity inhibiting the secretion of pro-inflammatory IL-8 cytokines in two cellular models (HT-29 and T-84) in a concentration-dependent manner. These results support that blackberry fruits are an interesting source of bioactive compounds that may be useful in the prevention and treatment of different diseases, mainly related to oxidative stress.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits

Gil-Martínez

Mut-Salud

Ruiz-García

et al. 2023

Foods

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“…Moraes et al. (2020) reported that microwave hydrodiffusion and gravity extracting method met green chemistry principles, and the extracts had high antioxidant activity. The flavonoids in sea buckthorn have many bioactivities in human health such as antioxidant (Guo et al., 2017), anti‐inflammatory (Wojtunik‐Kulesza et al., 2016), cytoprotective (Larmo et al., 2010), and antibacterial activities (Jeong et al., 2010).…”

Section: Resultsmentioning

confidence: 99%

Effect of heat‐treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids

Liu

Yang

Zhao

et al. 2022

Journal of Food Science

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Sea buckthorn has strong physiological activities, which might be attributed to its flavonoid compounds. The heat treatment could speed up the transformation of the flavonoids, so it would affect the properties of the flavonoids. To explore the effect of the heat‐treating methods on the sea buckthorn pulp flavonoids, the flavonoid compositions, color and taste properties, and antioxidant activity, prepared by three heating methods, were investigated. The results showed that the extractable sea buckthorn flavonoids rose after heat treatment; the high temperature with high‐pressure treatment had the largest yield (3.66 ± 0.21 mg/ml). A total of 16 flavonoid monomers were identified in the sea buckthorn, the content of isorhamnetin‐3‐O‐rutinoside was the highest in the pulp (589.34 ± 4.72 µg/ml), the concentrations of eight monomers increased after heat‐treating, and the treating methods could significantly affect the contents of flavonoid monomers (p < 0.05). The difference in color was positively correlated to the heat‐treating time and temperature (p < 0.01); the ΔE value in high pressure with high temperature treatment was the largest (10.59). The heat treatment enhanced bitterness and acidity, while it greatly reduced the saltiness, umami, and sweetness (p < 0.01). The stronger antioxidant capacity of the total flavonoids was accompanied by the higher temperature and longer time of heat treatment. The antioxidant capacity was closely correlated to the contents of flavonoid monomers. Therefore, the heat treatment boosted the content of the flavonoids, enhanced the taste, and improved the antioxidant properties. Practical Application This study can provide suitable a method for improving the extracting efficiency, improving properties and biological activities of sea buckthorn pulp flavonoids, also provide directions for predicting the antioxidant activity by the flavonoid monomer contents.

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“…Finally, it is also of relevance to this report that in scaled-up MHG extraction of phenolics from fruit, the cost of manufacturing largely depends on the cost of raw material (81.09%), followed by the cost of utilities (13.09%). 39 As the cost of wine pomace is extremely low, MHG is particularly well suited for the valorization of red wine pomace also from a practical application viewpoint.…”

Section: Resultsmentioning

confidence: 99%

Green and Quick Extraction of Stable Biophenol-Rich Red Extracts from Grape Processing Waste

Sciortino

Avellone

Scurria

et al. 2021

ACS Food Sci. Technol.

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The extraction of grape processing waste (wine pomace) via microwave hydrodiffusion and gravity (MHG) from three different cultivars grown in Sicily (Syrah, Perricone, and Nero d’Avola) rapidly affords aqueous extracts highly concentrated in valued biophenols including flavonoids, anthocyanins, and phenolic acids. The method does not employ organic solvent, acid, or base and does not require grinding or freeze-drying of the wine pomace nor separation of the grape skins from seeds and stem. All of the extracts have a pronounced stability, as shown by their red-violet color fully retained after storage for more than a year (15 months) in a freezer under air. Concentrations of phenolics up to 2000 ppm were detected in the aged extracts of Sicily’s local cultivar Perricone, which also has the highest content of flavonoids. These findings provide a simple and economically viable extraction route to biophenol-rich red extracts that can be used as food colorants as well as to formulate nutraceutical, cosmetic, and personal care products starting from an agricultural byproduct available in >10 million tonne yearly amount.

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Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction

Cited by 15 publications

References 50 publications

Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits

Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits

Effect of heat‐treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids

Green and Quick Extraction of Stable Biophenol-Rich Red Extracts from Grape Processing Waste

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