Extracts from mango peel by-product obtained by supercritical CO2 and pressurized solvent processes

Garcia-Mendoza, Maria del Pilar; Paula, Julia T.; Paviani, Losiane C.; Cabral, Fernando A.; Correa, Humberto

doi:10.1016/j.lwt.2015.01.026

Cited by 95 publications

(44 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Among all the varieties, Langra was reported to have highest phenolic content of 60.48 mg GAE/g, which could be result of enzymatic reactions during different ripening stages of mango cultivars. The studies conducted by Garcia‐Mendoza, Paula, Paviani, Cabral, and Martinez‐Correa () and Liu, Zhang, Ma, and Fu () revealed the total phenolic content in the range of 15.80–41.63 and 1.68–13.28 mg GAE/g, respectively, which is lower than that of reported in the present study. The higher content of total phenolics might be due to more retention of thermo‐labile bioactive compounds by LN 2 ‐aided grinding.…”

Section: Resultscontrasting

confidence: 86%

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Kaur

Srivastav

2018

J Food Process Preserv

View full text Add to dashboard Cite

Mango peel waste (MPW) represents 15–20% of the overall mass of fruit. Hence, an attempt has been made to utilize MPW from six cultivars (Chausa, Langra, Neelum, Barah masi, Dashehari, and Fazli). The mango peel powder (MPP) was obtained using Cryo‐Ball mill, which uses liquid nitrogen to achieve low temperature. The samples were subjected to proximate, mineral composition and SEM analysis. The MPP extracts were screened for their TPC, TFC, and IC50 values. The samples had considerable amount of protein (5.39–6.06%) and crude fiber (6.43–11.80%). Interestingly, significant amount of P and Cl was recorded with highest value in Barah masi (13.53%) and Chausa (2.89%), respectively, which are not reported earlier. Langra, Neelum, and Chausa were found to have highest values for TPC, TFC, and IC50 as 60.48 mg GAE/g, 135.04 mg QE/g, and 490.75 µg/mL, respectively. This study will provide the insight of relationship between Cryogenic grinding and retention of beneficial components. Practical applications The Cryogenic grinding (Cryo‐grinding) is an emerging technology which is used for retention of beneficial components and results in end product with improved quality. This study will highlight the link between Cryo‐grinding and retention of bioactive compounds. The chemical and mineral composition data obtained for Cryo‐ground samples (mango peel powder) suggests their great potential to be used for the fortification of food products. In addition, it reduces problems related to waste disposal and improves functional quality of the food. The findings of this study will enlighten the researchers about incorporation of LN2 in grinding operation of heat‐sensitive products.

show abstract

Section: Resultscontrasting

confidence: 86%

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Kaur

Srivastav

2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Bioactive compounds in mango peel are generally extracted via the following methods: extraction with 80% ethanol by sonication for 3 days at room temperature [18]; extraction performed three times with methanol, for 3 h per time [19]; extraction with 95% ethanol three times, 72 h per time [20]; extraction with acetone or ethyl acetate for up to 20 h [21][22][23]; extraction by microwave-assisted method [24,25]; or extraction with supercritical CO 2 , followed by pressurized ethanol [26]. However, these methods generally involve the use of a large volume of solvents, require a long extraction time, consume a lot of energy, are costly, and sometimes are not eco-friendly.…”

Section: Introductionmentioning

confidence: 99%

Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indicaL.) Peels

Huang

Kuo

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

During the processing of mango, a huge amount of peel is generated, which is environmentally problematic. In the present study, a compressional-puffing process was adopted to pretreat the peels of various mango cultivars, and then the bioactive compounds of mango peels were extracted by water or ethanol. The phenolic compound compositions as well as the free radical-scavenging, antiinflammatory, and antibacterial activities of water extract (WE) and ethanol extract (EE) from nonpuffed (NP) and compressionalpuffed (CP) mango peels were further evaluated. It was found that compressional-puffing could increase the yield of extracts obtained from most mango varieties and could augment the polyphenol content of extracts from Jinhwang and Tainoung number 1 (TN1) cultivars. The WE and EE from TN1 exhibited the highest polyphenol content and the greatest free radical-scavenging activities among the mango cultivars tested. Seven phenolic compounds (gallic acid, pyrogallol, chlorogenic acid, p-hydroxybenzoic acid, p-coumaric acid, ECG, and CG) were detected in CPWE (compressional-puffed water extract) and CPEE (compressionalpuffed ethanol extract) from TN1, and antioxidant stability of both CPWE and CPEE was higher than that of vitamin C. Further biological experiments revealed that CPEE from TN1 possessed the strongest anti-inflammatory and antibacterial activities, and thus it is recommended as a multibioactive agent, which may have applications in the food, cosmetic, and nutraceutical industries.

show abstract

“…On the other hand, process integration includes prior unit operation (fermentation, extraction, enzyme pre-treatment, physical fractionation or size reduction) followed by sub-or supercritical extraction or fractionation processes (supercritical chromatography, enzymatic conversion, precipitation and coating of solutes, among others) [45]. Regarding this approach, recent reports suggest the combined use of extraction processes, such as supercritical CO 2 followed by pressurized liquid extraction (PLE, employing ethanol and water) for improving the recovery of compounds with different polarities and bio-functionalities [44,48,49,50]. Another exceptionally versatile process that has been used in the integrated SF-processes is the Supercritical Antisolvent Fractionation (SAF), which benefits from the antisolvent properties of supercritical carbon dioxide (SC-CO 2 ) and allows for the precipitation of insoluble compounds in the SC-CO 2 organic solution mixture [45,51].…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Green Sub- and Supercritical Processes to Obtain Carnosic Acid and Carnosol-Enriched Rosemary Extracts with in Vitro Anti-Proliferative Activity on Colon Cancer Cells

Sánchez‐Camargo

García‐Cañas

Herrero

et al. 2016

IJMS

View full text Add to dashboard Cite

In the present work, four green processes have been compared to evaluate their potential to obtain rosemary extracts with in vitro anti-proliferative activity against two colon cancer cell lines (HT-29 and HCT116). The processes, carried out under optimal conditions, were: (1) pressurized liquid extraction (PLE, using an hydroalcoholic mixture as solvent) at lab-scale; (2) Single-step supercritical fluid extraction (SFE) at pilot scale; (3) Intensified two-step sequential SFE at pilot scale; (4) Integrated PLE plus supercritical antisolvent fractionation (SAF) at pilot scale. Although higher extraction yields were achieved by using PLE (38.46% dry weight), this extract provided the lowest anti-proliferative activity with no observed cytotoxic effects at the assayed concentrations. On the other hand, extracts obtained using the PLE + SAF process provided the most active rosemary extracts against both colon cancer cell lines, with LC50 ranging from 11.2 to 12.4 µg/mL and from 21.8 to 31.9 µg/mL for HCT116 and HT-29, respectively. In general, active rosemary extracts were characterized by containing carnosic acid (CA) and carnosol (CS) at concentrations above 263.7 and 33.9 mg/g extract, respectively. Some distinct compounds have been identified in the SAF extracts (rosmaridiphenol and safficinolide), suggesting their possible role as additional contributors to the observed strong anti-proliferative activity of CA and CS in SAF extracts.

show abstract

Extracts from mango peel by-product obtained by supercritical CO2 and pressurized solvent processes

Cited by 95 publications

References 51 publications

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indicaL.) Peels

Comparative Study of Green Sub- and Supercritical Processes to Obtain Carnosic Acid and Carnosol-Enriched Rosemary Extracts with in Vitro Anti-Proliferative Activity on Colon Cancer Cells

Contact Info

Product

Resources

About