Evaluation of the suitability of low hazard surfactants for the separation of phenols and carotenoids from red‐flesh orange juice and olive mill wastewater using cloud point extraction

Katsoyannos, Evagelos; Gortzi, Olga; Chatzilazarou, Arhontoula; Athanasiadis, Vassilis; Tsaknis, John; Lalas, Stavros

doi:10.1002/jssc.201200356

Cited by 44 publications

(26 citation statements)

References 43 publications

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“…In addition, Tween 80 was explored to separate phenols and carotenoids from OMW. The DPPH test demonstrated that the recovered carotenoids maintained high antiradical activity (Katsoyannos et al., ).…”

Section: Perspectives In Nutrient Recovery From Fvpi Wastewatermentioning

confidence: 99%

“…Solvent extraction is widely used in nutrients recovery for water samples, such as recovery of melanoidins and polyphenols by methyl ethyl ketone from sugarcane molasses distillery wastewater (Kaushik, Basu, Raturi, Batra, & Balakrishnan, 2018), saponin by n-butanol from the aqueous extract of reetha (Sapindus mukorossi) pericarp (Samal, Das, & Mohanty, 2017), and aromatic oils contained higher amounts of citral by n-hexane and ethyl acetate from lemongrass (Cymbopogon flexuosus) condensate waste water (Rao, Adinarayana, Kumar, Rajput, & Syamasundar, 2016). However, the low selectivity of extraction is the main disadvantage and requires the further steps to obtain pure targeted compounds, though it is simple to operate (Ji & Min, 2016;Katsoyannos et al, 2012).…”

Section: Chemical Technologiesmentioning

confidence: 99%

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Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Chen

Zhang

Tian

et al. 2019

Comp Rev Food Sci Food Safe

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The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value‐added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by‐products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.

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Section: Perspectives In Nutrient Recovery From Fvpi Wastewatermentioning

confidence: 99%

Section: Chemical Technologiesmentioning

confidence: 99%

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Chen

Zhang

Tian

et al. 2019

Comp Rev Food Sci Food Safe

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“…Total carotenoids were determined according to the method described by Katsoyannos et al, (2012) using a Shimadzu CBM-20A (Shimadzu Europa GmbH, Germany) liquid chromatograph equipped with a SIL-20AC auto sampler and a CTO-20AC column oven. Detection was carried out using a Shimadzu SPD-M20A diode array detector set at 450 nm.…”

Section: Determination Of Total Carotenoidsmentioning

confidence: 99%

Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils

et al. 2018

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SUMMARY:In this study, various vegetable oils were enriched with carotenoids originating from dry tomato waste using ultrasound-assisted extraction, microwave-assisted extraction and maceration. Analyses of total carotenoids, color and oxidative stability (determined by free radical scavenger activity, peroxide value, Rancimat method and DSC analysis) were carried out. Commercial oils without enrichment were used for comparison. The results showed that the carotenoid contents of the oils increased significantly by increasing incorporation of dry tomato waste. Also, maceration proved to extract significantly higher amounts of these compounds. In some oils the extraction of dry tomato waste improved their oxidative and thermal stability while in others it caused an increase in the peroxide value and a decrease in induction time. Finally, the color parameters of the oils were significantly influenced. Enriched oils could be a potential source of bioactive compounds and might have significant antioxidant activity when ingested as part of a dietary regime. KEYWORDS:Carotenoids; Color; Extraction; Oxidative Stability; Tomato waste; Vegetable oils RESUMEN: Efecto de los carotenoides, extraídos de residuos de tomates secos, sobre la estabilidad y caracterís-ticas de aceites vegetales. En este estudio varios aceites vegetales se enriquecieron con carotenoides obtenidos a partir de residuos de tomates secos utilizando extracción asistida por ultrasonido, extracción asistida por microondas y maceración. Se llevó a cabo un análisis de los carotenoides totales, el color y la estabilidad oxidativa (determinada por la actividad captadora de radicales libres, el índice de peróxidos, el método Rancimat y el análisis DSC). Los aceites comerciales sin enriquecimiento se usaron como testigos. Los resultados mostraron que el contenido de carotenoides de los aceites aumentó significativamente al aumentar la incorporación de residuos secos de tomate. Además, la maceración demostró extraer cantidades significativamente más altas de estos compuestos. En algunos aceites, el residuo seco de tomates mejoró su estabilidad oxidativa y térmica, mientras que en otros causó un aumento en el índice de peróxido y una disminución en el tiempo de inducción. Finalmente, los parámetros de color de los aceites se vieron significativamente influenciados. Los aceites enriquecidos podrían ser una fuente potencial de compuestos bioactivos y podrían tener una actividad antioxidante significativa cuando se ingieren como parte de un régimen dietético.

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“…Katsoyannos et al [49] also used multistep CPE, for both olive mill wastewater and red-flesh orange juice. Several surfactants were studied for phenols and carotenoid recovery.…”

Section: Applicationsmentioning

confidence: 99%

Water as Green Solvent for Extraction of Natural Products

Petigny

Özel

Périno

et al. 2015

Green Extraction of Natural Products

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IntroductionWater is the most abundant molecule on the earth, covering 70% of its surface. Life processes on this planet are crucially dependent on the presence of water. It is often recognized that water has tremendous benefits as a green extraction solvent because it is not only inexpensive and environmentally benign but it is also nonflammable and nontoxic, providing opportunities for clean processing and pollution prevention. The water molecule contains three nuclei, one modestly heavy (oxygen), and two light ones (hydrogen). Because of water's electronic structure, the oxygen atom has a slight negative charge on it and the hydrogen atoms have a slightly positive charge [1]. When water molecules are closed together, their positive and negative regions are attracted, these attractive forces are known as hydrogen bonds. The energy associated with a hydrogen bond is 8-40 kJ/mol. The O-H bond lengths are 0.9572 Å and the average HOH bond angle is 104.52 ∘ , slightly smaller than the tetrahedral angle (109.5 ∘ ). The molecule is very small with a hard sphere diameter of 2.75 Å. The smallness of the water molecule has important consequences for the hydration of solutes. The contours of the total electron density in the HOH plane of the water molecule indicate a shape not far from spherical. The water molecule has a dipole moment of 1.85 D with two partial positive charges on the hydrogen atoms and a single zone of negative charge on the oxygen atom.It is well known that water molecules are strongly associated in the liquid phase by H-bonding. Hydrogen bonds result dominantly from electrostatic interactions with a light contribution of covalent bond formation. The H-bond interactions in liquid water constitute a 3-D H-bond network with localized and structured clustering. Therefore, the liquid structure is not determined by hard-core repulsions between the individual water molecules but rather by intermolecular and directional H-bonding. The broad variation of H-bond angles further demonstrates the noncrystalline arrangement of the water molecules and appears to indicate that some bond angle distortion in the H-bonds is rather easily allowed in the liquid. It is important to recognize that intermolecular interaction Green Extraction of Natural Products: Theory and Practice, First Edition. Edited by Farid Chemat and Jochen Strube.

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Evaluation of the suitability of low hazard surfactants for the separation of phenols and carotenoids from red‐flesh orange juice and olive mill wastewater using cloud point extraction

Cited by 44 publications

References 43 publications

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils

Water as Green Solvent for Extraction of Natural Products

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