Emerging technologies for the extraction of polyphenols from natural sources

Maroun, Richard G.; Rajha, Hiba N.; Darra, Nada El; Kantar, Sally El; Chacar, Stéphanie; Debs, Espérance; Vorobiev, Eugène; Louka, Nicolas

doi:10.1016/b978-0-12-813572-3.00008-7

Cited by 19 publications

(24 citation statements)

References 156 publications

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“…From the hydroxamic acid group, compounds 2 , 4 , 6 , 22 and 23 corresponded to p -coumaric acid at m / z 164, sinapic acid at m / z 209, dicaffeoylquinic acid at m / z 514, ferulic acid glucoside at m / z 355, and p -coumaroyl tartaric acid at m / z 297. The product ions observed in the ESI(-)-MS2 experiment were in agreement with previous findings [ 8 , 47 , 48 ]. p -Coumaric acid was observed as bonded in the fractions before and after digestion and extractable in the PFAC fraction after the digestion process.…”

Section: Resultssupporting

confidence: 92%

“…Phenolic compounds quantified displayed a higher concentration in the undigested fraction, unlike ellagic acid which increased after digestion and the fermentation process in the PFAC fraction, this derived hydroxybenzoic acid was detected in higher concentrations due to the probiotic bacterial fermentation process and the hydrolysis process; previous studies have reported significant increase in yields of ellagic acid because of the solvent effect [ 47 ]. p -Coumaric acid was also higher in the PFAC fraction, before, after digestion and fermentation.…”

Section: Resultsmentioning

confidence: 99%

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Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function

et al. 2021

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Appropriate nutrition targets decrease the risk of incidence of preventable diseases in addition to providing physiological benefits. Dietary fiber, despite being available and necessary in balanced nutrition, are consumed at below daily requirements. Food byproducts high in dietary fiber and free and bonded bioactive compounds are often discarded. Herein, persimmon byproducts are presented as an interesting source of fiber and bioactive compounds. The solvent extraction effects of dietary fiber from persimmon byproducts on its techno- and physio-functional properties, and on the Caco-2 cell model after being subjected to in vitro gastrointestinal digestion and probiotic bacterial fermentation, were evaluated. The total, soluble, and insoluble dietary fiber, total phenolic, carotenoid, flavonoid contents, and antioxidant activity were determined. After in vitro digestion, low quantities of bonded phenolic compounds were detected in all fiber fractions. Moreover, total phenolic and carotenoid contents, as well as antioxidant activity, decreased depending on the extraction solvent, whereas short chain fatty acids production increased. Covalently bonded compounds in persimmon fiber mainly consisted of hydroxycinnamic acids and flavanols. After probiotic bacterial fermentation, few phenolic compounds were determined in all fiber fractions. Results suggest that persimmon’s dietary fiber functional properties are dependent on the extraction process used, which may promote a strong probiotic response and modulate the epithelial barrier function.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function

et al. 2021

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“…However, these techniques present several issues related to polyphenol stability during extraction process and to solvent toxicity, raising concerns about environmental damage and human health (Kelly et al, 2019;Yu et al, 2020). Regarding this, in the last decade, a demand for new extraction techniques has increased searching for higher extraction efficiency while reducing the extraction time, but also considering the ecological footprint of extraction procedures (Maroun et al, 2018;Panja, 2018;Piccolella et al, 2018;Kelly et al, 2019;Ballesteros-Vivas et al, 2020;Pimentel-Moral et al, 2020). Moreover, the analysis and characterization of polyphenols in food samples is quite complex not only due to their high diversity in plant based-foods and beverages but also because of the high complexity of food matrices (Manach et al, 2004;Lucci et al, 2017;Vuolo et al, 2018).…”

Section: Past Present and Future In Polyphenols Upcyclementioning

confidence: 99%

“…Fluid disperses into the solid matrix like a gas and dissolves target compounds like a liquid (Maroun et al, 2018). This extraction process is highly dependent on temperature and pressure.…”

Section: Supercritical Fluid Extractionmentioning

confidence: 99%

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Bessa

Francisco

Dias

et al. 2021

Front. Sustain. Food Syst.

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The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.

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“…A wide range of analytical methods were developed for the extraction of antioxidants from food and their by-products, conventional (Soxhlet extraction, liquid–liquid extraction, solid phase extraction) and non-conventional or emergent techniques (ultrasound, microwave, pulsed electric fields (PEFs), high-voltage electrical discharges, ultrasounds, infrared, supercritical and subcritical fluid extraction, instant controlled pressure drop (DIC), and intensification of vaporization by decompression to the vacuum (IVDV)), and for their content detection (HPLC with UV, fluorescence or photodiode array detector, thin layer chromatography, capillary electrophoresis, supercritical fluid chromatography) [ 56 , 57 ]. However, there are several limitations in using most of them.…”

Section: Antioxidantsmentioning

confidence: 99%

The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants

et al. 2021

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This review aims to pin out the importance of developing a technique for rapid detection of antioxidants, based on molecular imprinting techniques. It covers three major areas that have made great progress over the years in the field of research, namely: antioxidants characterization, molecular imprinting and electrochemistry, alone or combined. It also reveals the importance of bringing these three areas together for a good evaluation of antioxidants in a simple or complex medium, based on selectivity and specificity. Although numerous studies have associated antioxidants with molecular imprinting, or antioxidants with electrochemistry, but even electrochemistry with molecular imprinting to valorize different compounds, the growing prominence of antioxidants in the food, medical, and paramedical sectors deserves to combine the three areas, which may lead to innovative industrial applications with satisfactory results for both manufacturers and consumers.

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Emerging technologies for the extraction of polyphenols from natural sources

Cited by 19 publications

References 156 publications

Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function

Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants

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