Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products

Molina, Adriana K.; Gomes, Leonardo Corrêa; Prieto, Miguel A.; Ferreira, Isabel C.F.R.; Pereira, Carla; Días, María Inês; Barros, Lillian

doi:10.1016/j.focha.2022.100048

Cited by 9 publications

(9 citation statements)

References 23 publications

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“…Other non-conventional methods are also studied for the extraction of chlorophylls in order to obtain better extraction results. Molina et al (2022) extracted chlorophylls from the aerial parts of tomato and carrot, using maceration as well as ultrasound-assisted extractions and evaluating different parameters in each of them [ 119 ]. The ultrasound technique was more effective than maceration, where tomato aerial parts revealed a higher concentration of chlorophylls (211.6 ± 0.3 μg/g) than carrot aerial parts (110.4 ± 0.4 μg/g) did.…”

Section: Extraction and Purification Of Plant-based Extractsmentioning

confidence: 99%

Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

et al. 2023

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Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.

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Section: Extraction and Purification Of Plant-based Extractsmentioning

confidence: 99%

Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

et al. 2023

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“…Regarding the extraction of chlorophyll from by-products with UAE, there are very few studies carried out, in the last 5 years only 4 works were found, of which one is a conference abstract ( 99 ) and other used UAE as part of the analytical method ( 100 ). All studies evaluated chlorophyll extraction from leaves (agricultural waste produced during harvest).…”

Section: Extraction Of Natural Pigments With Ultrasound-assisted Extr...mentioning

confidence: 99%

“…All studies evaluated chlorophyll extraction from leaves (agricultural waste produced during harvest). Chlorophyll was extracted by UAE from the powder of the dry leaves of carrot ( 99 ), papaya ( 101 ), cassava ( 100 ), and olive ( 102 ). Among the processing conditions performed in the mentioned studies, ultrasound probe and bath were used, a maximum temperature of 50°C, extraction times from 5 min to 90 min, S/L ratio from 0.033 to 0.05 g/mL using as solvents water, hexane, acetone, or a mixture of water with ethanol.…”

Section: Extraction Of Natural Pigments With Ultrasound-assisted Extr...mentioning

confidence: 99%

“…Among the processing conditions performed in the mentioned studies, ultrasound probe and bath were used, a maximum temperature of 50°C, extraction times from 5 min to 90 min, S/L ratio from 0.033 to 0.05 g/mL using as solvents water, hexane, acetone, or a mixture of water with ethanol. According to Molina et al ( 99 ) the UAE proved to be more efficient than maceration extraction and compared to water and hexane, ethanol allowed the extraction of greater amounts of chlorophylls. For instance, Zulqarnain et al ( 101 ) determined that the optimal conditions for chlorophyll extraction from papaya leaf powder were ethanol 80%, 5 min, 35°C and 1 g of raw material, obtaining a chlorophyll yield of 40% (0.4 g/g) in the extract, which in the purified form was composed of chlorophyll-a (14.125 mg/g) and chlorophyll-b (19.845 mg/g).…”

Section: Extraction Of Natural Pigments With Ultrasound-assisted Extr...mentioning

confidence: 99%

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Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

Linares

Rojas

2022

Front. Nutr.

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Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.

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“…The extracts obtained were analyzed to quantify the contents of lutein and β-carotene. High performance liquid chromatography (HPLC; Dionex Ultimate 3000 UPLC and Linear Ion Trap LTQ XL, Thermo Scientific, San José, CA, USA), coupled to a diode array detector (DAD), and an electrospray ionization source (ESI), coupled to a mass spectrometer (MS), were used as previously described by Molina et al (2022). The chromatographic separation was achieved in a Synergy 4u Hydro-RP column (4.6 Â 250 mm, 4 μm, Phenomenex, Canada) thermostatized at 30 C. Double online detection was carried out in the DAD at 430 and 470 nm, used as preferred wavelengths (maximum intensities for carotenoids).…”

Section: Lutein and β-Carotene Assessment By Hplc Analysismentioning

confidence: 99%

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

Murillo-Cruz

Rodrigues

Días

et al. 2022

J Americ Oil Chem Soc

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This study evaluated the effects of lutein or β‐carotene incorporation (0.1 mg/ml) on the quality, sensory attributes and stability of Arbequina, Picual or Royal monovarietal extra virgin olive oils. The fortification significantly decreased (p value < 0.05) the chemical quality of the fortified oils (peroxide values: +3% to +34%; extinction coefficients: +4% to +55%). The negative impact was higher on Arbequina oil, followed by Royal and Picual oils, especially in lutein fortified oils. Nevertheless, all fortified oils fulfilled the legal thresholds required by extra virgin category. Compared with the unfortified ones, fortified oils showed significantly lower (p value < 0.05) stability and total phenol content (−6% and −12%, respectively). The fortification changed the oils' green color into a yellowish‐orange color. Bitterness, pungency and sweetness varied significantly (p value < 0.05) with the type of monovarietal olive oil. Bitter and pungent intensities increased in Arbequina and Picual fortified oils (+29% to +191%, especially for the former) and decreased in Royal fortified oils (−42% and −62%, respectively). The fortification increased the sweetness of Picual and Royal oils (+109% and +10%), but decreased in Arbequina oils (−74%). The physicochemical‐sensory changes induced by the fortification allowed a clear differentiation of the monovarietal oils and, for each oil cultivar, by fortification agent. The use of an electronic tongue further confirmed the fortification impact at the phenolic and sensory levels, allowing the discrimination of unfortified and fortified oils and the quantification of oils' bitterness, pungency or sweetness and, in a less extent, the total phenols contents.

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Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products

Cited by 9 publications

References 23 publications

Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

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