Evaluation and optimization of microwave‐assisted extraction of bioactive compounds from eggplant peel by‐product

Abstract

Plant by-products processing industries are rich and inexpensive sources of valuable bioactive compounds, including polyphenols, carotenoids, flavonoids, anthocyanins, and vitamins. The nonedible portions constitute 25%-30% of plant by-products. The term "by-product" means reusable wastes with a good market value. In the processing of fruits and vegetables, such wastes are mainly peels, seeds, skins, leaves, unusable pulp, and stems. In addition to dealing with pollution problems, they can be sources of valuable bioactive compounds with beneficial effects on human health

Optimization in the Aqueous Two Phase Extraction of a Toxic Metabolite, Solasodine, From S. Mauritianum and Analysis via UHPLC-qTOF-MS

“…The observed increment in the yield of solasodine with increase in mass can be attributed to the increased mass transfer of metabolites from the plant matrix to the solvent when larger weights of the plant material were used. This observation is in agreement with what was reported by Doulabi et al (2020).…”

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

“…Other agri-food by-products have been exploited for anthocyanin extraction, such as black carrot pomace [ 39 ], eggplant by-product [ 40 , 41 ], black soybean seed coat [ 42 ], purple corn cob and corn husk [ 43 ], onion peel [ 44 ], black rice bran [ 45 ], and some berry by-products (e.g., blueberry [ 46 ], red raspberry [ 47 ], sweet cherry [ 48 ], sour cherry [ 49 ], bilberry [ 50 ], blackcurrant [ 51 ], blackberry [ 52 ], jabuticaba [ 53 ], black chokeberry [ 54 ], and mulberry [ 55 ], among others). Nonetheless, they are less explored and less known when compared to grape pomace.…”

“…Indeed, several studies conducted with MW have shown an increase in anthocyanin extraction from agri-food by-products as these parameters are intensified. When evaluating the MW treatment effect on eggplant peel, Doulabi et al [ 40 ] reported that the anthocyanin extraction enhances as the microwave power increases (100–300 W). Şahin et al [ 49 ] verified that anthocyanin recovery from sour cherry peels gradually enhanced as the microwave power (350–500 W) and irradiation time (0.5–1.5 min) increased.…”

“…Nevertheless, it was noted that increasing microwave powers (340–680 W) and irradiation times superior to 9.86 min harmed anthocyanin recovery [ 39 ]. Doulabi et al [ 40 ] and Backes et al [ 136 ] noticed that the longer the irradiation time, the lower the anthocyanin recovery from eggplant peel and fig peel, respectively. Likewise, excessively long irradiation times beyond optimal point can also result in a reduction in the anthocyanin extraction from grape pomace [ 124 , 125 ], blueberry peel [ 121 ], blackcurrant bagasse [ 51 ], black rice bran [ 45 ], black carrot pomace [ 39 ], and corn husk [ 43 ].…”

Optimization of aqueous enzyme‐assisted extraction of rosmarinic acid from rosemary ( Rosmarinus officinalis L.) leaves and the antioxidant activity of the extract

“…Developing new extraction techniques for food and pharmaceutical industries has increasingly attracted considerable interest because of safety concerns, the demand for minimizing the energy costs, environmental restrictions, and public health regulations (Carvalho et al, 2005;Chen et al, 2020;Doulabi et al, 2020).…”