Extraction of antioxidant polyphenolic compounds from peanut skin using water-ethanol at high pressure and temperature conditions

Bodoira, Romina Mariana; Rossi, Yanina; Montenegro, Mariana; Maestri, Damián; Velez, Alexis

doi:10.1016/j.supflu.2017.05.011

Cited by 56 publications

(82 citation statements)

References 27 publications

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“…Recent studies have focused on extraction of phenolic compounds by means of solvents accepted by food industry, for example, water and ethanol, in combination with the assisted extraction techniques such as pressurized liquid extraction, microwave extraction, and ultrasonic assisted extraction (Bodoira, Rossi, Montenegro, Maestri, & Velez, ; Bodoira, Velez, Andreatta, Martínez, & Maestri, ; Caleja, Barros, Prieto, Barreiro Oliveira, & Ferreira, ; Duba, Casazza, Mohamed, Perego, & Fiori, ; Xu, Wang, Liu, Yuan, & Gao, ). Subcritical water extraction (SWE) (also known as pressurized hot water extraction) uses water as solvent between 100 °C and 374 °C.…”

Section: Introductionmentioning

confidence: 99%

“…The knowledge of the relationships among temperature, pressure, and solvent capacity has allowed to design SFE processes to selectively extract different phenolic compounds from various vegetable matrices such as peanut skin (Bodoira, Rossi et al., ), grape pomace (Aliakbarinan, Fathi, Perego, & Dehghani, ), coriander (Zekovic et al., ), flaxseed (Kanmaz, ), and sesame seeds (Bodoira, Velez et al., ), among others. The benefits of SFE as green technology for extraction of plant biologically active compounds are widely documented in various systematic reviews and meta‐analyses (Bubalo, Vidovic, Redovnikovic, & Jokic, ; Herrero et al., ; Teo et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization

Bodoira

Velez

Rovetto

et al. 2019

Journal of Food Science

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A process to obtain phenolic compounds with antioxidant properties from pistachio nuts using water/ethanol mixture under high temperature and pressure conditions was carried out. To optimize extraction conditions and antioxidant activity of bioactive compounds, theoretical models were scanned against experimental data. Phenolic profile was dominated by several flavonoids and gallic acid derivatives. A fitted model for phenolic compounds extraction presented a maximum predicted value under the following conditions: 220°C extraction temperature, 6.5 MPa pressure, and 50% ethanol. Beneath these conditions, phenolic extracts gave the highest radical scavenging capacity, similar to that reached by using commercial antioxidants. A mathematical model, namely two-site desorption kinetic model, showed to be suitable for the description of extraction kinetics under the optimal operation conditions. Overall, the process described in this study shows a potential alternative method for extraction of pistachio bioactive compounds.Practical Application: Pistachio nuts are known to contain a vast array of phenolic and polyphenolic substances having strong antioxidant properties. Currently, the use of natural antioxidants in the food industry has increased, in consequence there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. This study describes a safe, inexpensive, and short-time method (subcritical fluid extraction) to obtain antioxidant extracts from defatted pistachio nuts. This type of process may be adapted toward applications at industrial scale.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization

Bodoira

Velez

Rovetto

et al. 2019

Journal of Food Science

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“…Solvent extraction can be done in the two ways: aqueous phase and organic phase. Extraction of the aqueous phase is done using water as solvent, while the organic phase uses organic solvent (Bodoira et al, 2017;Chen et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical compounds and antioxidant activity of Coleus tuberosus flesh and peel on different solvent

Nugraheni¹,

Santoso²,

Windarwati³

2018

Food Res.

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Three different solvents were used to extract the phytochemical compounds in the peel and flesh of Coleus tuberosus. The results of extraction with different solvents were compared based on the levels of phytochemicals compounds and its antioxidant activity. Extraction of bioactive compounds was done by the maceration method using methanol, ethyl acetate, and chloroform for seven days at a ratio of 1:5 (w/v). Determination of total phenolic contents and flavonoids was conducted via spectrophotometric method. Antioxidant activity was evaluated based on DPPH, peroxide value and TBA value. The results showed that the methanol solvent extracted higher total phenolic and flavonoids compounds than the ethyl acetate and chloroform. The antioxidant activity of methanol extracts was higher compared to ethyl acetate and chloroform extracts for both flesh and peel of C. tuberosus. The extract of the peel of C. tuberosus had antioxidant activity higher compared to the flesh extract with the use of methanol, ethyl acetate or chloroform as solvent. There was a positive and significant correlation between total phenolic and flavonoids content against DPPH and a negative and significant correlation with peroxide and TBA value.

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“…Sobre a otimização da extração de compostos fenólicos com atividade antioxidante em amendoim, alguns estudos já foram realizados utilizando a película (Nepote et al, 2005;Ballard et al, 2010;Zhang et al, 2013a;Zhang et al, 2013b;Bodoira et al, 2017;Franco et al, 2018), porém não há estudos sobre a otimização da extração dos compostos fenólicos dos cotilédones. Assim, o objetivo deste trabalho foi otimizar a extração de compostos fenólicos com atividade antioxidante, provenientes dos cotilédones e películas de dois genótipos de amendoim (tolerante e susceptível ao estresse hídrico), utilizando a metodologia de superfície de resposta.…”

Section: Introductionunclassified

“…Pertencente à família das leguminosas, o amendoim (Arachis hypogaea L.), além do seu alto valor nutritivo conferido pelo teor de proteínas e lipídeos, também é considerado fonte de compostos fenólicos, sendo que a maior concentração deles se localiza no tegumento, ou película (Bodoira et al,2017).…”

Section: Introductionunclassified

Propriedades funcionais em genótipos de amendoim adaptados ao semiárido: capacidade de desativação de espécies reativas do oxigênio e acessibilidade de polifenóis

Massarioli¹

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Extraction of antioxidant polyphenolic compounds from peanut skin using water-ethanol at high pressure and temperature conditions

Cited by 56 publications

References 27 publications

Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization

Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization

Phytochemical compounds and antioxidant activity of Coleus tuberosus flesh and peel on different solvent

Propriedades funcionais em genótipos de amendoim adaptados ao semiárido: capacidade de desativação de espécies reativas do oxigênio e acessibilidade de polifenóis

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