Recent advances in the extraction of polyphenols from eggplant and their application in foods

Agregán, Rubén; Munekata, Paulo E. S.; Feng, Xi; Astray, Gonzalo; Gullón, Beatriz; Lorenzo, José M.

doi:10.1016/j.lwt.2021.111381

Cited by 23 publications

(9 citation statements)

References 92 publications

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“…Eggplant ( Solanum melongena L.), one of the popular species like tomato, pepper and potato, is widely distributed in South-east Asia such as China, Thailand and India [1] , [2] . It was reported that about 55 million tons of eggplant were produced worldwide in 2019, and more than 80 % of this production was distributed between China and India [3] . Nowadays, a large number of eggplant varieties ranging in size (from a few grams to more than a kilo), shape (semi-long, long, oblong, globular, and ovoid), and color (purple, white, violet, and green) are cultivated in the temper, subtropics and atetropics areas [4] , [5] .…”

Section: Introductionmentioning

confidence: 99%

Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design

Liao

Xue²,

Li³

2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design

Liao

Xue²,

Li³

2022

Ultrasonics Sonochemistry

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“…Actually, consumers are more concerned about the relationship between diet and health, which has led the food industry to develop new foodstuff that not only provides the necessary nutrients but also promotes health through diet. It is well-known that the regular intake of food enriched with different bioactive compounds can prevent various disorders related to lifestyle such as obesity, cancer, diabetes, hypertension and cardiovascular diseases (Agregán et al, 2021). As above mentioned, Red eggplant is an excellent source of phytochemicals, highlighted by its high level of phenolic compounds with antioxidant activity and some antibacterial activity, so it can be used for preparing different functional foods with beneficial properties.…”

Section: Antibacterial Activitymentioning

confidence: 99%

Extracts From Red Eggplant: Impact of Ohmic Heating and Different Extraction Solvents on the Chemical Profile and Bioactivity

Ferreira-Santos

Duca²,

Genisheva

et al. 2021

Front. Sustain. Food Syst.

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Eggplants contain a multitude of biocompounds with nutritional and/or biological activities. The objective of this work was to study the nutritional, chemical and bioactive value of red eggplant from Rotonda, Italy. Ohmic heating (OH) was compared to conventional heating, as different solvents were used (water, ethanol 30, 50, and 90% and methanol) for biocompounds extraction. Extracts were evaluated for their total phenolic compounds, antioxidant and antibacterial activities, and its toxicity was assessed in cells, L929 and Caco-2. The nutritional characterization of Rotonda's eggplant demonstrated that it is rich in carbohydrates (65%), fiber (12.5%), proteins (13%), lipids (7.6%) and minerals. Potassium is the mineral with the highest concentration in the red eggplant (27.24 mg/g). Phenolic composition of the obtained extracts was dependent on the extraction method, as well as on the solvent. The use of OH method increased the extraction of biocompounds, especially when using 50% of ethanol as solvent. The main phenolic compounds found in the extracts of this eggplant variety were ellagic acid, p-coumaricic acid, epicatechin, narginin, taxifolin and kaempferol. Antioxidant activity was positively correlated with the total amounts of phenolics. Red Eggplant extracts showed activity against Gram-negative bacteria (E. coli and S. enterica), however, they did not demonstrate activity against Gram-positive bacteria. The extracts obtained did not show cytotoxic effects in fibroblast and colorectal studied cells. Ohmic heating is a sustainable technology that increases the extraction yield of biocompounds, with reduced energy consumption and the resulting extracts show low toxicity and high biological activity.

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“…Ultrasound-assisted extraction is one of the most safe, rapid, and efficient non-conventional extraction methods. In many cases, ultrasound irradiation minimizes the destruction of thermosensitive chemicals, also using less solvent, taking less time, and producing greater extraction yields [ 15 ]. Ultrasound treatment implies the breakage of cell walls through the bursting of bubbles created by sonic cavitation, improving mass transference of the cellular content to the solvent and thus increasing the extraction yield of bioactive compounds [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity

et al. 2022

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An ultrasound-assisted method was used for the extraction of phenolics from defatted black cumin seeds (Nigella sativa L.), and the effects of several extraction factors on the total phenolic content and DPPH radical scavenging activity were investigated. To improve the extraction efficiency of phenolics from black cumin seed by ultrasonic-assisted extraction, the optimal extraction conditions were determined as follows: ethanol concentration of 59.1%, extraction temperature of 44.6 °C and extraction time of 32.5 min. Under these conditions, the total phenolic content and DPPH radical scavenging activity increased by about 70% and 38%, respectively, compared with conventional extraction. Furthermore, a complementary quantitative analysis of individual phenolic compounds was carried out using the HPLC-UV technique. The phenolic composition revealed high amounts of epicatechin (1.88–2.37 mg/g) and rutin (0.96–1.21 mg/g) in the black cumin seed extracts. Ultrasonic-assisted extraction can be a useful extraction method for the recovery of polyphenols from defatted black cumin seeds.

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Recent advances in the extraction of polyphenols from eggplant and their application in foods

Cited by 23 publications

References 92 publications

Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design

Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design

Extracts From Red Eggplant: Impact of Ohmic Heating and Different Extraction Solvents on the Chemical Profile and Bioactivity

Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity

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