From waste to wealth: High recovery of nutraceuticals from pomegranate seed waste using a green extraction process

Talekar, Sachin; Patti, Antonio F.; Singh, Ramkrishna; Vijayraghavan, R.; Arora, Amit

doi:10.1016/j.indcrop.2017.12.023

Cited by 66 publications

(39 citation statements)

References 44 publications

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“…On the other hand, oil extraction recovery with the AEAE process represented up to 55% of that obtained with hexane. It seems that a relationship exists between increased oil extractability and protein breakdown as previously reported by Talekar, Patti, Singh, Vijayraghavan, and Arora () and Campbell and Glatz (). An alkaline protease with broad substrate specificity appears to hydrolyze every protein in the oil body interface, facilitating oil droplet release into the aqueous medium, as described by Campbell and Glatz ().…”

Section: Resultssupporting

confidence: 75%

“…The release of lipids into the aqueous medium is facilitated at higher temperature (60 °C) as the protein matrix is extensively hydrolyzed, allowing the extraction of oil bodies, as previously observed by Talekar et al. (). On the other hand, extending the reaction time from 1 to 3 hr had no significant effect on total yield.…”

Section: Resultsmentioning

confidence: 68%

“…At 60°C, diffusion of solvent and solutes is facilitated, and protease activity is promoted, since this is the optimum temperature for the alkaline protease used in our process. The release of lipids into the aqueous medium is facilitated at higher temperature (60°C) as the protein matrix is extensively hydrolyzed, allowing the extraction of oil bodies, as previously observed by Talekar et al (2018). On the other hand, extending the reaction time from 1 to 3 hr had no significant effect on total yield.…”

Section: Food Chemistrymentioning

confidence: 53%

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Enzyme‐Assisted Extraction of Bioactive Compounds from Raspberry (Rubus idaeus L.) Pomace

Saad¹,

Louvet

Tarrade

et al. 2019

Journal of Food Science

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Industrial processing of raspberries into juice and jam results in the production of with high content of lipophilic and hydrophilic phytochemicals. Usually considered as waste, raspberry pomace is occasionally cold‐pressed to recover specialty oil. However, the resulting pomace press‐cake (PPC) still contains 30% to 35% of lipophilic compounds, such as essential fatty acids, tocols, phytosterols, and ellagitannins initially present in pomace. In a perspective of sustainable development, we investigate an eco‐friendly process using an aqueous enzyme‐assisted extraction (AEAE) to simultaneously and effectively recover lipophilic compounds and polyphenols from the PPC. The performance of different combinations of carbohydrases and proteases was compared. After selecting the best enzymatic system, a definitive screening design involving six factors was then implemented to optimize the process. Under optimized conditions, 1.2 units of thermostable alkaline protease/100 g PPC, pH 9, 60 °C, and 2 hr hydrolysis, more than 38% of total PPC lipophilic content were recovered in the aqueous medium. The recovery of polyphenols and antioxidant activity was, respectively, 48% and 25% higher than obtained by extraction with methanol/acetone/water mixture. Such an AEAE extract might prove useful in food and nutraceutical applications. Practical Application Raspberry pomace, a food industrial by‐product, is often considered as waste. However, it is a rich source of phytochemicals, such as tocols, polyphenols, and polyunsaturated fatty acids. To overcome the drawbacks of organic solvent use, an enzyme‐assisted extraction process was developed as an eco‐friendly alternative to recover these bioactive compounds. Definitive screening design experimental design was used to enhance polyphenols and lipophilics extraction yields while reducing process costs. This extract is an oil‐in‐water emulsion, with high content in antioxidant phytochemicals, which might have potential for use in nutraceutical applications. Therefore, this green process developed for the valorization of raspberry pomace is considered as a perspective of sustainable development.

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Section: Resultssupporting

confidence: 75%

Section: Resultsmentioning

confidence: 68%

Section: Food Chemistrymentioning

confidence: 53%

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Enzyme‐Assisted Extraction of Bioactive Compounds from Raspberry (Rubus idaeus L.) Pomace

Saad¹,

Louvet

Tarrade

et al. 2019

Journal of Food Science

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“…Seeds of Annona squamosa or custard apple fruits are poisonous, but they contain acetogenins, which possess phytochemical values as these group of polyketides can be potent inhibitors of mitochondrial complex I, as well as exhibit anti-cancer and pesticidal activities [138]. Further, with regard to pomegranate seed waste (obtained after processing from juice industry), oil extracted is reported to contain high amounts of conjugated fatty acids and dietary fibres [139]. Seeds and seed oil of avocado fruit (Persea Americana Mill.)…”

Section: Bioactive Compounds From Seedsmentioning

confidence: 99%

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

2020

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Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted.

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“…They are rich in macromolecules including carbohydrates, oils, and proteins as well as phytochemicals including phenolic compounds, vitamins, and minerals etc. (1). Due to their low economic value, seeds are generally used as animal feed or fuel (2) and they create significant environmental pollution (3).…”

Section: Introductionmentioning

confidence: 99%

The Comparison of the Quality Properties of Some Commercial Cold Pressed Seed Oils

Özyurt

2019

Journal of the Turkish Chemical Society Section A: Chemistry

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In this study, the aim is to explain some quality properties of five different kinds of seed oils produced by the cold pressed extraction method. Coffee bean, pomegranate seed, cherry seed, apricot seed, and fig kernel cold pressed oils that are produced in the domestic market of Turkey were evaluated in terms of their some quality characteristics such as peroxide values, free fatty acidity, and UV-specific extinction values, total phenolic compounds and antioxidant activity. The highest levels of peroxide values and free fatty acid values were determined in coffee bean oil with abundances of 26.34 mEqO2/kg oil and 2.07 mg KOH/g oil, respectively. Coffee bean oil also had relatively high UV-specific extinction values (K232 values 4.04 and K270 values 3.99). In the results of the total phenolic compound analysis performed to recognize the effects on health, this value was highest in coffee bean oil, with 1380 mg GAE/L oil. The results of the highest antioxidant activity were examined in the fig kernel oil. These values were compared with the studies in the literature and evaluated according to the legal boundaries.

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From waste to wealth: High recovery of nutraceuticals from pomegranate seed waste using a green extraction process

Cited by 66 publications

References 44 publications

Enzyme‐Assisted Extraction of Bioactive Compounds from Raspberry (Rubus idaeus L.) Pomace

Enzyme‐Assisted Extraction of Bioactive Compounds from Raspberry (Rubus idaeus L.) Pomace

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

The Comparison of the Quality Properties of Some Commercial Cold Pressed Seed Oils

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