Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

Barba, Francisco J.; Zhu, Zhenzhou; Koubàa, Mohamed; Sant’Ana, Anderson S.; Orlien, Vibeke

doi:10.1016/j.tifs.2016.01.006

Cited by 569 publications

(348 citation statements)

References 87 publications

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“…Food, pharmaceutical and nutraceutical industries are interested in [354] clean recovery of valuable compounds. Thus, exploration of more efficient, cost-effective and eco-friendly techniques of polyphenol extraction, that is anthocyanins, from food matrices and waste plant food processing residues (grape fruit, fruits by-products, winery waste materials, by-products) is a challenge [355][356][357][358][359][360]. In any case, in order to ascertain the nutraceutical potential of bioactive compounds, quantification [359,361] is required, thus obtaining vital information for future food industrial applications.…”

Section: Final Commentsmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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Section: Final Commentsmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

show abstract

“…Solid-liquid extraction (SLE) is the most common technique for the removal of polyphenols from plant matrices [6], involving phenomena of mass transport, largely affected by factors such as concentration gradients, diffusion coefficients, particle size, temperature and solvent type. Solvent type is one of the major parameters pertaining to the extraction efficiency and, to date, common industrial solvents are of petrochemical origin [7].…”

Section: Introductionmentioning

confidence: 99%

Low-Transition Temperature Mixtures (LTTMs) Made of Bioorganic Molecules: Enhanced Extraction of Antioxidant Phenolics from Industrial Cereal Solid Wastes

2017

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Several low-transition temperature mixtures (LTTMs), based on L-lactic acid and amino acids but also choline chloride, were synthesized and screened for their effectiveness in extracting antioxidant phenolics from industrial cereal solid wastes. In most cases, highly efficient LTTMs were those composed of L-lactic acid and choline chloride, but LTTMs composed of L-lactic acid and glycine or alanine also exhibited comparable extraction capacity. The extract from barley bran was shown to express powerful antioxidant activity, which was significantly higher than all the other extracts examined. This fact was attributed to the particularly high content in total flavanols. The data suggested that the most effective solvents, as revealed herein, merit further investigation as very promising means of extracting valuable chemicals from industrial agri-food residues. Additionally, barley bran should be more thoroughly examined for its prospect as a waste source of effective antioxidants, which could be used as nutritional supplements and active cosmetic ingredients.

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“…As such, considering residues/by-products or wastes from the food processing industry as abundant, inexpensive, renewable and sustainable sources of bioactive compounds is a great interest to the researchers and producers [5][6][7][8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Mass Proportion, Bioactive Compounds and Antioxidant Capacity of Carrot Peel as Affected by Various Solvents

Nguyen

Scarlett

2016

Technologies

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Abstract:The aim of this study was to determine the mass proportion of carrot root and the effects of four various solvents (methanol, water, ethanol and hexane) on the contents of total phenolics and saponins as well as antioxidant capacity of carrot peel to identify an optimal solvent for effective extraction of bioactive compounds from carrot peel for further investigation. The results showed that carrot root consisted of body, heads and peel with their mass proportion of 83.19%, 5.01% and 14.19% by fresh weight, respectively. Among four solvents tested, methanol obtained the highest levels of extraction yield (54.02% by dry weight), total phenolic content (9.02 mg GAE/g dry weight) and antioxidant capacity (DPPH radical scavenging capacity, cupric ion reducing antioxidant capacity, and ferric reducing antioxidant power) from carrot peel, while water extracted the highest content of saponins (272.9 mg EE/g dry weight) and possessed the maximum ABTS radical scavenging capacity. Therefore, methanol and water are considered for effective extraction of phenolics and saponins from carrot peel, respectively. The phenolic/saponin-enriched extracts are potential sources for further applications in the healthy food and/or pharmaceutical industries.

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Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

Cited by 569 publications

References 87 publications

Antioxidant Capacity of Anthocyanin Pigments

Antioxidant Capacity of Anthocyanin Pigments

Low-Transition Temperature Mixtures (LTTMs) Made of Bioorganic Molecules: Enhanced Extraction of Antioxidant Phenolics from Industrial Cereal Solid Wastes

Mass Proportion, Bioactive Compounds and Antioxidant Capacity of Carrot Peel as Affected by Various Solvents

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