Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk

Dewi, Shinta Rosalia; Stevens, Lee A.; Pearson, Amy E.; Ferrari, Rebecca; Irvine, Derek J.; Binner, Eleanor

doi:10.1016/j.fbp.2022.05.011

Cited by 18 publications

(10 citation statements)

References 44 publications

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“…According to Kiralan et al [ 31 ], pecan nut oil contains the following phenolics: gallic acid, protocatechuic, catechin, ferulic, sinapic, naringenin, chlorogenic, and luteolin. Therefore, the solubility behavior found in this work follows the same trend as reported by Dewi et al [ 30 ], which means increasing the ethanol concentration increases the distance between the phenolic compounds and solvent. This behavior does not favor phenolic compound extraction.…”

Section: Resultssupporting

confidence: 89%

“…Furthermore, ethanol solutions have presented interesting results in TPC extraction. The work performed by Dewi et al [ 30 ] showed that solvent selection is a critical parameter in enhancing the TPC in cacao pod husk. The authors investigated the impact of different solvents (methanol, ethanol, 1-propanol, 1-butanol, 1-pentanol, deionized water, 50% ( v / v ) aqueous methanol, and 50% ( v / v ) aqueous ethanol) on TPC using the Hansen solubility parameter (HSP) prediction to define the miscibility behavior of solvents with gallic acid as a standard phenolic compound.…”

Section: Resultsmentioning

confidence: 99%

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Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

Alves

Canabarro

Boeira

et al. 2023

Foods

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The excessive consumption of plastic packaging and its consequent disposal and accumulation in the environment have aroused the interest of researchers in developing packaging that can cause less harm to nature. In this sense, this article presents research on the addition of antioxidant extracts from pecan nut cake in biodegradable packaging made with a polymeric mixture of gelatin and corn starch. The films produced were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thickness, mechanical properties, water vapor permeability (WVP), solubility, water contact angle, optical properties, in vitro bioactive activity, and biodegradability. A higher concentration of total phenolic compounds (101.61 mg GAE/g) was found for the condition where alcohol content and extraction time were 65% and 20 min, respectively. Pecan nut cake (PNC( extracts did not influence the film’s tensile strength, and elongation at break was tightly increased by adding 10–20% extracts. The film’s characterization pointed to more than 67% solubility, and adding PNC extract implied more hydrophilic surfaces (contact angles lower than 65°). Furthermore, the film opacity showed a linear relation with PNC extract concentration, and a higher luminosity (L*) was observed for the film without extract. Furthermore, the antioxidant activity of the films was enhanced with the addition of PNC extracts, and complete biodegradation was observed until the ninth day. Therefore, biodegradable films prepared from a mixture of gelatin starch and enriched with PNC extracts showed excellent mechanical properties and potential as carriers of antioxidant compounds, allowing us to propose their use as active packing.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

Alves

Canabarro

Boeira

et al. 2023

Foods

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“…The amounts of TPC in the ethanolic extracts of the CPH and CBS are shown in Table 2. According to various authors, the TPC extracted from the CPH with different solvents and conditions range between 2.07 and 107.3 mg GAE/g [58][59][60][61][62]. The values found in the present study are within the mentioned ranges and are not significantly different (p > 0.05) between the CPH and CBS (10.08 ± 1.40 mg GA/g and 13.04 ± 0.10 mg GA/g, respectively).…”

Section: Quantification and Identification Of Total Phenolic Compound...supporting

confidence: 64%

Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol

Ramos,

Cisneros-Yupanqui,

Santisteban Soto

et al. 2023

Fermentation

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Cocoa pod husks (CPH) and cocoa bean shells (CBS) are the main by-products of the cocoa industry and a source of bioactive compounds. These residues are not completely used and thrown in the fields without any treatment, causing environmental problems. Looking for a holistic valorization, the aim of this work was first to deeply characterize CPH and CBS in their chemical composition, amino acid, and fatty acid profiles, as well as their application as antioxidants. CBS had a high level of protein (17.98% DM) and lipids (16.24% DM) compared with CPH (4.79 and 0.35% DM respectively). Glutamic acid and aspartic acid were the predominant amino acids. The total phenolic compounds (TPC) detected in the ethanolic extracts of CPH and CBS were similar to pyrogallol as the main detected polyphenol (72.57 mg/L). CBS ethanolic extract showed a higher antioxidant activity than CPH. Both extracts increased the oxidation stability of soybean oil by 48% (CPH) and 32% (CBS). In addition, alkaline pretreatment of CPH was found suitable for the release of 15.52 ± 0.78 g glucose/L after subsequent saccharification with the commercial enzyme Cellic®. CTec2. Alkaline hydrolyzed and saccharified CPH (Ahs-CPH) was assessed for the first time to obtain polyhydroxy alkanoate (PHAs) and bioethanol. Ahs-CPH allowed the growth of both Cupriavidus necator DSM 545 and Saccharomyces cerevisiae Fm17, well-known as PHA- and bioethanol-producing microbes, respectively. The obtained results suggest that such agricultural wastes have interesting characteristics with new potential industrial uses that could be a better alternative for the utilization of biomass generated as million tons of waste annually.

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“…The variation in total polyphenol content clearly varied with the polarity of the solvents used. However, not only the polarity of the solvents, but also other parameters such as pH, extraction time, methods, and temperature can affect the extraction yield and total phenolic content [21][22][23].…”

Section: Phytochemical Profilesmentioning

confidence: 99%

Selectivity Tuning by Natural Deep Eutectic Solvents (NADESs) for Extraction of Bioactive Compounds from Cytinus hypocistis—Studies of Antioxidative, Enzyme-Inhibitive Properties and LC-MS Profiles

et al. 2022

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In the present study, the extracts of Cytinus hypocistis (L.) L using both traditional solvents (hexane, ethyl acetate, dichloromethane, ethanol, ethanol/water, and water) and natural deep eutectic solvents (NADESs) were investigated in terms of their total polyphenolic contents and antioxidant and enzyme-inhibitive properties. The extracts were found to possess total phenolic and total flavonoid contents in the ranges of 26.47–186.13 mg GAE/g and 0.68–12.55 mg RE/g, respectively. Higher total phenolic contents were obtained for NADES extracts. Compositional differences were reported in relation to antioxidant potential studied by several assays (DPPH: 70.19–939.35 mg TE/g, ABTS: 172.56–4026.50 mg TE/g; CUPRAC: 97.41–1730.38 mg TE/g, FRAP: 84.11–1534.85 mg TE/g). Application of NADESs (choline chloride—urea 1:2, a so-called Reline) allowed one to obtain the highest number of extracts having antioxidant potential in the radical scavenging and reducing assays. NADES-B (protonated by HCl L-proline-xylitol 5:1) was the only extractant from the studied solvents that isolated a specific fraction without chelating activity. Reline extract exhibited the highest acetylcholinesterase inhibition compared to NADES-B and NADES-C (protonated by H2SO4 L-proline-xylitol 5:1) extracts, which showed no inhibition. The NADES extracts were observed to have higher tyrosinase inhibitory properties compared to extracts obtained by traditional organic solvents. Furthermore, the NADES extracts were relatively better inhibitors of the diabetic enzymes. These findings provided an interesting comparison in terms of total polyphenolic content yields, antioxidant and enzyme inhibitory properties (cholinesterase, amylase, glucosidase, and tyrosinase) between traditional solvent extracts and NADES extracts, used as an alternative. While the organic solvents showed better antioxidant activity, the NADES extracts were found to have some other improved properties, such as higher total phenolic content and enzyme-inhibiting properties, suggesting functional prospects for their use in phytonutrient extraction and fractionation. The obtained results could also be used to give a broad overview of the different biological potentials of C. hypocistis.

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Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk

Cited by 18 publications

References 44 publications

Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol

Selectivity Tuning by Natural Deep Eutectic Solvents (NADESs) for Extraction of Bioactive Compounds from Cytinus hypocistis—Studies of Antioxidative, Enzyme-Inhibitive Properties and LC-MS Profiles

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