Optimization of the extraction of antioxidants from Moringa leaves: A comparative study between ultrasound‐ and ultra‐homogenizer‐assisted extractions

Pereira, Juliana Marques; Viell, Franciele Leila Giopato; Lima, Patrícia Casarin de; Silva, Evandro; Pilau, Eduardo Jorge; Corrêa, Rúbia Carvalho Gomes; Bona, Evandro; Vieira, Angélica Marquetotti Salcedo

doi:10.1111/jfpp.15512

Cited by 6 publications

(5 citation statements)

References 63 publications

(80 reference statements)

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“…These conditions are similar to those reported by [13], 60 min and 60 °C, and by [18] 3). [14,21] to maximize the extraction of flavonoid compounds were 5 and 15 min, respectively; these values are lower than those reported to maximize the extraction of phenolic compounds of 42 and 60 min in other studies [13,18].…”

Section: Evaluation Of Abtscontrasting

confidence: 70%

“…This result is greater than the value of 13.4 mg GAE/g of total phenolic found in extract of leaves of M. oleifera collected in Italy by using an optimization by UAE [13]. In another study done in Brazil was reported concentrations up to 26.6 mg GAE/g using UAE technology in M. oleifera leaves [14]. In Mexico, was obtained around 12 mg GAE/g of an extract of phenolic compounds from M. oleifera leaves [2].…”

Section: Evaluation Of Abtsmentioning

confidence: 57%

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Ultrasound-assisted extraction of phenolic compounds from Moringa oleifera leaves by response surface methodology

Tranquilino-Rodríguez,

Martinez-Flores

2023

BCHD

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Background: Moringa oleifera is a tree that grows in tropical and subtropical areas around the world. Its leaves, seeds, bark, roots, and flowers are used as ingredients in meals and medicinal applications. Moringa leaf extracts have been studied to contain antioxidant compounds such as phenolic molecules. Recent extraction techniques such as ultrasound and microwaves are alternatives to increase the extraction performance of phenolic compounds while preserving their antioxidant activity.Objective: The approach consisted of optimizing, using a Composite Central Design of Response Surface Methodology (CCD-RMS), the process conditions, for ultrasound-assisted extraction (UAE) of antioxidant phenolic compounds from Moringa oleifera leaves. Methods: A 33 CCD-RMS was used; three independent variables were studied: ethanol concentration (25%, 50%, 75%), time (10, 20, and 30 min), and temperature (25, 37.5, and 50°C). The results showed that the optimal UAE conditions were an ethanol concentration of 52.4%, extraction time of 3.2 min, and temperature of 58.5°C; under these conditions the phenolic content was 13.92±0.21 mg GAE/g sample the total flavonoid content was 10.60±0.06 mg QE/g sample, and 52.22±2.01% and 72.81±1.58% of DPPH• and ABTS•+ radicals were inhibited, respectively.Conclusion: This optimization will make it possible to assess better use of M. oleifera leaves as an antioxidant ingredient in functional food development.Keywords: Moringa oleifera, composite central design, optimization, flavonoids, phenols, antioxidant activity.

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Section: Evaluation Of Abtscontrasting

confidence: 70%

Section: Evaluation Of Abtsmentioning

confidence: 57%

Ultrasound-assisted extraction of phenolic compounds from Moringa oleifera leaves by response surface methodology

Tranquilino-Rodríguez,

Martinez-Flores

2023

BCHD

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“…The total phenolic content of M. oleifera leaves extract was 1333.84 mg GAE/ml of dry weight and showed a concentration dependent DPPH radical‐scavenging activity with EC 50 of around 12.43 mg extract/ml. Pereira et al (2021) reported similar values of total phenolics in their work with M. oleifera extract using ultrasound and ultra‐homogenizer extraction.…”

Section: Resultsmentioning

confidence: 56%

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Francelin

Santos

Claus

et al. 2022

Food Processing Preservation

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The present study investigates the effect of Moringa oleifera Lam. leaf hydroalcoholic extract at four levels on the shelf‐life and quality of chicken mortadella. The extracts showed phenolic compounds content of 1333.84 mg GAE/ml and antioxidant activity of EC50 of 12.43 mg extract/ml. The different mortadella formulations were characterized according to approximate composition, fatty acids profile, microbiological, sensory, and lipid oxidation analyses. The results showed no significant difference for approximate composition, pH, Aw, color, fatty acids profile, and lipid oxidation analysis between the formulations and during the storage. The control sample without M. oleifera showed more hardness and the microbiology results showed that the extract was efficient in all samples. In sensory analysis, none of the formulations presented were rejected by the panelists. Results showed that it is possible to produce a safer chicken mortadella with less synthetic antioxidants, maintaining the quality of the product using 0.25% of natural antioxidants. Practical applications In order to prevent lipid oxidation in meat products, the industries generally use synthetic antioxidants to ensure greater durability of their products, but the use of synthetic antioxidants can bring harm for the health of consumers. Thus, currently industries are studying the replacement of these substances by natural extracts containing antioxidants. One of the alternatives is to use leaves of Moringa oleifera Lam. extracts. This study demonstrated the effectiveness of the Moringa oleifera leaf extract in the conservation of mortadella, preventing microbial contamination and lipid oxidation for up to 120 days under refrigeration.

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“…Because of the very high pressure, cell damages occur, which in turn can result in improved extraction performances. Both HHP and PEF have already been used in extraction procedures for grapes ( 31 ), moringa ( 32 ), red cherries ( 33 ), tea leaves ( 34 ), ginger ( 34 ), and tomatoes ( 35 ). The improvement of citrus juice quality was the focus of earlier investigations on the effects of the PEF or HHP procedure ( 36–38 ), whereas the citrus peel was sparingly handled and evaluated to optimize the aforementioned extraction techniques ( 39 ).…”

Section: Introductionmentioning

confidence: 99%

Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects

Afifi,

Gök,

Eikenberg

et al. 2023

Front. Nutr.

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IntroductionCitrus fruits are one of the most frequently counterfeited processed products in the world. In the juice production alone, the peels, divided into flavedo and albedo, are the main waste product. The extracts of this by-product are enriched with many bioactive substances. Newer extraction techniques generally have milder extraction conditions with simultaneous improvement of the extraction process.MethodsThis study presents a combinatorial approach utilizing data-independent acquisition-based ion mobility spectrometry coupled to tandem mass spectrometry. Integrating orthogonal collision cross section (CCS) data matching simultaneously improves the confidence in metabolite identification in flavedo and albedo tissues from Citrus sinensis. Furthermore, four different extraction approaches [conventional, ultrasonic, High Hydrostatic Pressure (HHP) and Pulsed Electric Field (PEF)] with various optimized processing conditions were compared in terms of antioxidant effects and flavonoid profile particularly polymethoxy flavones (PMFs).ResultsA total number of 57 metabolites were identified, 15 of which were present in both flavedo and albedo, forming a good qualitative overlapping of distributed flavonoids. For flavedo samples, the antioxidant activity was higher for PEF and HHP treated samples compared to other extraction methods. However, ethyl acetate extract exhibited the highest antioxidant effects in albedo samples attributed to different qualitative composition content rather than various quantities of same metabolites. The optimum processing conditions for albedo extraction using HHP and PEF were 200 MPa and 15 kJ/kg at 10 kV, respectively. While, HHP at medium pressure (400 MPa) and PEF at 15 kJ/kg/3 kV were the optimum conditions for flavedo extraction.ConclusionChemometric analysis of the dataset indicated that orange flavedo can be a valid source of soluble phenolic compounds especially PMFs. In order to achieve cross-application of production, future study should concentrate on how citrus PMFs correlate with biological engineering techniques such as breeding, genetic engineering, and fermentation engineering.

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Optimization of the extraction of antioxidants from Moringa leaves: A comparative study between ultrasound‐ and ultra‐homogenizer‐assisted extractions

Cited by 6 publications

References 63 publications

Ultrasound-assisted extraction of phenolic compounds from Moringa oleifera leaves by response surface methodology

Ultrasound-assisted extraction of phenolic compounds from Moringa oleifera leaves by response surface methodology

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects

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