Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds

Abstract

The present study aimed to evaluate the pulsed electric field (PEF)-assisted extraction of phytochemicals from Salvia officinalis L. leaves. The study parameters included a PEF pulse duration of 10 or 100 μs for 30 min, using different “green” extraction solvents: pure ethanol, pure water, and their mixtures at 25, 50, and 75% v/v concentrations. The resulting extracts were evaluated against reference extracts obtained without PEF. For estimation of the extraction efficiency, the content in total polyphenols, individual polyphenols, and volatile compounds, as well as the resistance to oxidation, were determined. The optimal PEF contribution on the total and individual polyphenols, rosmarinic acid, extractability (up to 73.2% and 403.1% increase, respectively) was obtained by 25% v/v aqueous ethanol solvent using a pulse duration of 100 μs. PEF was proven to also affect the final concentration and composition of volatile compounds of the extracts obtained.

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation

“…The method was conducted according to the method by Athanasiadis et al [ 89 ]. Briefly, a Shimadzu liquid chromatograph (CBM-20A) and a Shimadzu detector (SPD-M20A) were used.…”

Optimization of Pulsed Electric Field as Standalone “Green” Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves

“…The leaves had a moisture and volatiles content of about 50% (w/w). Equation (2) was used to get the dry matter (g) determination for each sample [37]:…”

“…For the determination of the water content of each batch of pulverized leaves, an adequate quantity was weighed before and after drying until constant weight, at 85 • C using an oven (Binder BD56, Bohemia, NY, USA). The following Equation (1) was then used for the calculation of the percentage of moisture and volatiles content [37]: % Moisture and volatiles content =…”

“…Towards that end, we performed a process optimization study by first choosing the best extraction chamber geometry and then by fine-tuning important PEF parameters such as the electric field strength (E), pulse shape, pulse duration (t pulse ), pulse period (T), and the total extraction duration (t extraction ). The average particle size, solvent type, pH, solvent to OLL ratio, and extraction temperature were kept constant throughout this study based on screening and findings from previous studies of our group [36,37]. The produced extracts were evaluated via comparison amongst them and against extracts obtained without the application of PEF.…”

Valorisation of food processing wastes using PEF and its economic advances – recent update

“…However, factors such as pH, pulse width, pulse form, sample matrix density, conductivity, treatment time, and ionic strength of solvent play a major role in deciding the performance of PEF treatment (Xi et al ., 2021; Piasecka et al ., 2022). Thus, PEF with suitable operation parameters can effectively recover bioactive compounds such as proteins, lipids, carotenoid pigments, polyphenols, and chitin from food processing industries wastes and by‐products (Athanasiadis et al ., 2021; Pinheiro et al ., 2021). This review briefly explains the basics of PEF along with its effect on bioactive compounds extraction yield and quality.…”