Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology

Pinto, Diana; Vieira, Emília; Peixoto, Andreia F.; Freire, Cristina; Freitas, Víctor de; Costa, Paulo; Delerue–Matos, Cristina; Rodrigues, Francisca

doi:10.1016/j.foodchem.2020.127521

Cited by 139 publications

(115 citation statements)

References 38 publications

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“…Pinto and his co-workers [ 110 ] have evaluated the optimal SBWE conditions of antioxidants and polyphenols from chestnut shells using response surface methodology (RSM). The optimal extraction conditions were determined by RSM as 220 °C/30 min.…”

Section: Compounds Extracted By Subcritical Watermentioning

confidence: 99%

Subcritical Water Extraction of Natural Products

et al. 2021

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Subcritical water refers to high-temperature and high-pressure water. A unique and useful characteristic of subcritical water is that its polarity can be dramatically decreased with increasing temperature. Therefore, subcritical water can behave similar to methanol or ethanol. This makes subcritical water a green extraction fluid used for a variety of organic species. This review focuses on the subcritical water extraction (SBWE) of natural products. The extracted materials include medicinal and seasoning herbs, vegetables, fruits, food by-products, algae, shrubs, tea leaves, grains, and seeds. A wide range of natural products such as alkaloids, carbohydrates, essential oil, flavonoids, glycosides, lignans, organic acids, polyphenolics, quinones, steroids, and terpenes have been extracted using subcritical water. Various SBWE systems and their advantages and drawbacks have also been discussed in this review. In addition, we have reviewed co-solvents including ethanol, methanol, salts, and ionic liquids used to assist SBWE. Other extraction techniques such as microwave and sonication combined with SBWE are also covered in this review. It is very clear that temperature has the most significant effect on SBWE efficiency, and thus, it can be optimized. The optimal temperature ranges from 130 to 240 °C for extracting the natural products mentioned above. This review can help readers learn more about the SBWE technology, especially for readers with an interest in the field of green extraction of natural products. The major advantage of SBWE of natural products is that water is nontoxic, and therefore, it is more suitable for the extraction of herbs, vegetables, and fruits. Another advantage is that no liquid waste disposal is required after SBWE. Compared with organic solvents, subcritical water not only has advantages in ecology, economy, and safety, but also its density, ion product, and dielectric constant can be adjusted by temperature. These tunable properties allow subcritical water to carry out class selective extractions such as extracting polar compounds at lower temperatures and less polar ingredients at higher temperatures. SBWE can mimic the traditional herbal decoction for preparing herbal medication and with higher extraction efficiency. Since SBWE employs high-temperature and high-pressure, great caution is needed for safe operation. Another challenge for application of SBWE is potential organic degradation under high temperature conditions. We highly recommend conducting analyte stability checks when carrying out SBWE. For analytes with poor SBWE efficiency, a small number of organic modifiers such as ethanol, surfactants, or ionic liquids may be added.

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Section: Compounds Extracted By Subcritical Watermentioning

confidence: 99%

Subcritical Water Extraction of Natural Products

et al. 2021

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“…Tannin content in CS was higher than that of phenolic acids and flavonoids (Pinto et al, 2021). Tannins can be divided into two types: hydrolysable tannins and condensed tannins.…”

Section: Tanninsmentioning

confidence: 84%

Bioactive phenolic components and potential health effects of chestnut shell: A review

Xiao-kuan

Chang

2021

J. Food Biochem.

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The chestnut, belonging to the Angiosperm family Fagaceae, is a crop mainly consumed in North America, Europe, and East Asia. The Chinese, European, North American, and Korean/Japanese chestnut are the four main varieties Ertürk et al., 2006;Otles & Selek, 2012). Chestnuts are considered an important tree species to the agriculture and forestry economies, and the chestnut fruit has been one of the most important food resources in rural areas of Europe for many centuries (Squillaci et al., 2018). As a traditional food, chestnuts are usually eaten fresh, cooked, steamed, roasted, boiled, or fried (Ozcan et al., 2017). Moreover, the food industry also utilizes a large number of techniques to obtain different chestnut products such as

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“…Additionally, 1.2% lipid and 2.4% ash were present in CNS (Table 2). Worldwide, about 2.4 million tons of chestnuts are produced annually [5], and the production of CNS is estimated to be about 365-566 thousand tons per year. Therefore, the potential of CNS that can be utilized as a carbon source in biorefinery was estimated to be about 173-361 thousand tons.…”

Section: Effect Of Koh Concentration On Pretreatment Of Chestnut Shellsmentioning

confidence: 99%

“…Chestnut has received attention in the European food industry because it is a resource to produce marron glace and chestnut flour used for gluten-free diets [4]. According to a report by Pinto et al, world chestnut production was estimated to be 2.4 million tons in 2019 [5]. During the chestnut processing, outer shells (8.9-13.5%) and inner shells (6.3-10.1%) are generated as the residues [6].…”

Section: Introductionmentioning

confidence: 99%

Improvement of Enzymatic Glucose Conversion from Chestnut Shells through Optimization of KOH Pretreatment

Lee

et al. 2021

IJERPH

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Worldwide, about one-third of food produced for human consumption is wasted, which includes byproducts from food processing, with a significant portion of the waste still being landfilled. The aim of this study is to convert chestnut shells (CNSs) from food processing into a valuable resource through bioprocesses. Currently, one of the highest barriers to bioprocess commercialization is low conversion of sugar from biomass, and KOH pretreatment was suggested to improve enzymatic digestibility (ED) of CNS. KOH concentration of 3% (w/w) was determined as a suitable pretreatment solution by a fundamental experiment. The reaction factors including temperature, time and solid/liquid (S/L) ratio were optimized (77.1 g/L CNS loading at 75 °C for 2.8 h) by response surface methodology (RSM). In the statistical model, temperature and time showed a relatively significant effect on the glucan content (GC) and ED, but S/L ratio was not. GC and ED of the untreated CNS were 45.1% and 12.7%, respectively. On the other hand, GC and ED of pretreated CNS were 83.2% and 48.4%, respectively, and which were significantly improved by about 1.8-fold and 3.8-fold compared to the control group. The improved ED through the optimization is expected to contribute to increasing the value of byproducts generated in food processing.

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Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology

Cited by 139 publications

References 38 publications

Subcritical Water Extraction of Natural Products

Subcritical Water Extraction of Natural Products

Bioactive phenolic components and potential health effects of chestnut shell: A review

Improvement of Enzymatic Glucose Conversion from Chestnut Shells through Optimization of KOH Pretreatment

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