Greener ultrasound-assisted extraction of bioactive phenolic compounds in Croton heliotropiifolius Kunth leaves

Sousa, Cheila Bonati do Carmo de; Anjos, Gilvanda Leão dos; Nóbrega, Rafaela Simão Abrahão; Magaton, Andréia da S.; Miranda, Fabricio Mendes; Dias, Fábio de S.

doi:10.1016/j.microc.2020.105525

Cited by 18 publications

(6 citation statements)

References 34 publications

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“…This extraction method is based on the creation of cavitation bubbles when ultrasound waves pass through the extraction system, creating alternate decompression and compression cycles, which result in the compression and expansion of bubbles. When this bubbles grow too large to be contained by the surface tension force, they collapse, thus creating localized high pressure and temperature zones that cause plant tissues rupture and improve the release of intracellular compounds into the solvent (Magaton et al, 2020;Pimentel-Moral et al, 2020). This extraction method can be affected by several factors such as , 2016).…”

Section: Ultrasound-assisted Extractionmentioning

confidence: 99%

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Bessa

Francisco

Dias

et al. 2021

Front. Sustain. Food Syst.

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The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.

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Section: Ultrasound-assisted Extractionmentioning

confidence: 99%

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Bessa

Francisco

Dias

et al. 2021

Front. Sustain. Food Syst.

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“…In the case of the UAE of phenolic compounds from Croton heliotropiifolius Kunth leaves (DD and Pareto chart), the higher yield was obtained at experimental conditions of 11.4 mL of 37.5% v/v ethanol at a temperature of 54.8 • C for 39.5 min [147]. Additionally, DD was used to find the ideal values for the extractor solution volume and sonication time for the UAE of polyphenols from Physalis angulate L. by Moreira et al [136], who informed that the best conditions for the extractor solvent was the ratio of 57:35:8 in water: ethanol: methanol.…”

Section: Doehlert Designmentioning

confidence: 99%

“…This design is generated from regular geometric shapes with k + 1 vertices (k-dimensional simplexes), circumventing a central point indicating an optimal region [67]. An important feature of DD is that it enables the examination of multiple variables with different levels within a single matrix, reducing the number of experiments [147].…”

Section: Doehlert Designmentioning

confidence: 99%

Design of Experiments for Optimizing Ultrasound-Assisted Extraction of Bioactive Compounds from Plant-Based Sources

Anaya-Esparza,

Aurora-Vigo,

Villagrán

et al. 2023

Molecules

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Plant-based materials are an important source of bioactive compounds (BC) with interesting industrial applications. Therefore, adequate experimental strategies for maximizing their recovery yield are required. Among all procedures for extracting BC (maceration, Soxhlet, hydro-distillation, pulsed-electric field, enzyme, microwave, high hydrostatic pressure, and supercritical fluids), the ultrasound-assisted extraction (UAE) highlighted as an advanced, cost-efficient, eco-friendly, and sustainable alternative for recovering BC (polyphenols, flavonoids, anthocyanins, and carotenoids) from plant sources with higher yields. However, the UAE efficiency is influenced by several factors, including operational variables and extraction process (frequency, amplitude, ultrasonic power, pulse cycle, type of solvent, extraction time, solvent-to-solid ratio, pH, particle size, and temperature) that exert an impact on the molecular structures of targeted molecules, leading to variations in their biological properties. In this context, a diverse design of experiments (DOEs), including full or fractional factorial, Plackett–Burman, Box-Behnken, Central composite, Taguchi, Mixture, D-optimal, and Doehlert have been investigated alone and in combination to optimize the UAE of BC from plant-based materials, using the response surface methodology and mathematical models in a simple or multi-factorial/multi-response approach. The present review summarizes the advantages and limitations of the most common DOEs investigated to optimize the UAE of bioactive compounds from plant-based materials.

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“…Ultrasonication-extracted particles with small particle size and larger α helix structure have improved emulsifying power when treated with sonication for 30 min at 20 kHz. Cheila et al (45) designated ultrasonication as a greener approach for the extraction of bioactives from the leaves of velame. Ultrasound increased the yield of extracted bioactives to 94% in 39.5 min using indirect ultrasonication.…”

Section: Applicationsmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Greener ultrasound-assisted extraction of bioactive phenolic compounds in Croton heliotropiifolius Kunth leaves

Cited by 18 publications

References 34 publications

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Design of Experiments for Optimizing Ultrasound-Assisted Extraction of Bioactive Compounds from Plant-Based Sources

Non-thermal Technologies for Food Processing

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