Optimization of Commercial Microwave Assisted-Extraction Conditions for Recovery of Phenolics from Lemon-Scented Tee Tree (Leptospermum petersonii) and Comparison with Other Extraction Techniques

Saifullah, Md.; Akanbi, Taiwo O.; McCullum, Rebecca; Vuong, Quan V.

doi:10.3390/foods11010050

Cited by 15 publications

(3 citation statements)

References 46 publications

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“…The proanthocyanidin content (PC) was determined according to the method reported by Saifullah et al ( 23 ). The mixture of 1 ml of the solution under test, 3 ml of 3% (g/ml) vanillin-methanol solution, and 1.5 ml of concentrated hydrochloric acid was placed in a water bath at 30 °C in the dark for 15 min and then the absorbance at 500 nm was measured with methanol as blank control.…”

Section: Methodsmentioning

confidence: 99%

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

et al. 2022

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The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and changes in protein degradation, phenolic compound release, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antioxidant activity between the two groups were compared. We observed that the soluble protein content of digested black bean tempeh was generally significantly higher than that of digested unfermented black beans at the same digestion stage (P < 0.05). The degree of protein hydrolysis and the content of <10 kDa peptides were also significantly higher in the digested black bean tempeh than in digested unfermented black beans (P < 0.05). SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high-performance liquid chromatography (RP-HPLC) analysis showed that most macromolecular proteins in tempeh had been degraded during fermentation and more of the small peptides were released from black bean tempeh during digestion, respectively. Compared to that of the unfermented black beans, the level of ACE inhibition of black bean tempeh was lower, but this significantly increased to 82.51% following digestion, closing the gap with unfermented black beans. In addition, the total respective levels of phenolics, flavonoids, and proanthocyanidins released from black bean tempeh were 1.21, 1.40, and 1.55 times those of unfermented black beans following in vitro digestion, respectively. Antioxidant activity was also significantly higher in digested black bean tempeh than in digested unfermented black beans and showed a positive correlation with phenolic compound contents (P < 0.05). The results of this study proved that, compared to unfermented black beans, black bean tempeh retained protein and phenolic compound bioaccessibility and antioxidant activity and showed an improved ACE-inhibitory activity even after consumption.

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Section: Methodsmentioning

confidence: 99%

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

et al. 2022

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“…Enzyme extraction can yield components with high biological activity and can also yield the non-extractable polyphenols (NEPs) that are difficult to extract by traditional extract methods, such as pressurized liquid extraction (PLE), combined with enzyme-assisted extraction (EAE) can provide more proanthocyanidins with high antioxidant capacity than those extracted by traditional methods [60]. In addition, microwave-assisted extraction [61,62] and ultrasound-assisted extraction can increase the purity of extracts [63].…”

Section: The Extraction Methods Of Oligomeric Proanthocyanidinsmentioning

confidence: 99%

Oligomeric Proanthocyanidins: An Updated Review of Their Natural Sources, Synthesis, and Potentials

et al. 2023

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Oligomeric Proanthocyanidins (OPCs), as a class of compounds widely found in plants, are particularly abundant in grapes and blueberries. It is a polymer comprising many different monomers, such as catechins and epicatechins. The monomers are usually linked to each other by two types of links, A-linkages (C-O-C) and B-linkages (C-C), to form the polymers. Numerous studies have shown that compared to high polymeric procyanidins, OPCs exhibit antioxidant properties due to the presence of multiple hydroxyl groups. This review describes the molecular structure and natural source of OPCs, their general synthesis pathway in plants, their antioxidant capacity, and potential applications, especially the anti-inflammatory, anti-aging, cardiovascular disease prevention, and antineoplastic functions. Currently, OPCs have attracted much attention, being non-toxic and natural antioxidants of plant origin that scavenge free radicals from the human body. This review would provide some references for further research on the biological functions of OPCs and their application in various fields.

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“…To ensure the maximum recovery of phenolic compounds from plant material, the selection of an extraction technique and associated process parameters is a crucial step. In addition to the established conventional extraction techniques, advanced techniques have become the "state of the art" approaches for the sustainable production of polyphenolrich herbal extracts [30,31], expanding their potential application in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Teucrium montanum L.—Unrecognized Source of Phenylethanoid Glycosides: Green Extraction Approach and Elucidation of Phenolic Compounds via NMR and UHPLC-HR MS/MS

Mandura Jarić,

Čikoš,

Pocrnić

et al. 2023

Antioxidants

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Health-oriented preferences, a demand for innovative food concepts, and technological advances have greatly influenced changes in the food industry and led to remarkable development of the functional food market. Incorporating herbal extracts as a rich source of bioactive compounds (BC) could be an effective solution to meet the high demand of consumers in terms of expanding the high-quality range of functional foods. The aim of this study is the valorization of the bioactive potential of T. montanum L., an understudied Mediterranean plant species, and the in-depth elucidation of a polyphenolic profile with a UHPLC-HR MS/MS and NMR analysis. The total phenolic content (TPC) and antioxidant capacity (AC) were determined on heat-assisted (HAE), microwave-assisted (MAE) and subcritical water (SWE) extracts. In terms of antioxidant capacity, SWE extracts showed the most notable potential (ABTS: 0.402–0.547 mmol eq Trolox g−1 dw, DPPH: 0.336–0.427 mmol eq Trolox g−1 dw). 12 phenolic compounds were identified in the samples of T. montanum from six microlocations in Croatia, including nine phenylethanoid glycosides (PGs) with total yields of 30.36–68.06 mg g−1 dw and 25.88–58.88 mg g−1 dw in HAE and MAE extracts, respectively. Echinacoside, teupolioside, stachysoside A, and poliumoside were the most abundant compounds HAE and MAE extracts, making T. montanum an emerging source of PGs.

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Optimization of Commercial Microwave Assisted-Extraction Conditions for Recovery of Phenolics from Lemon-Scented Tee Tree (Leptospermum petersonii) and Comparison with Other Extraction Techniques

Cited by 15 publications

References 46 publications

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

Oligomeric Proanthocyanidins: An Updated Review of Their Natural Sources, Synthesis, and Potentials

Teucrium montanum L.—Unrecognized Source of Phenylethanoid Glycosides: Green Extraction Approach and Elucidation of Phenolic Compounds via NMR and UHPLC-HR MS/MS

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