Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients

Kammerer, Dietmar R.; Kammerer, Judith; Valet, Regine; Carle, Reinhold

doi:10.1016/j.foodres.2014.06.012

Cited by 178 publications

(116 citation statements)

References 82 publications

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“…Microwave-assisted extraction (MAE) has been widely applied for the recovery of bioactive compounds and it is considered one of the dominant trends in the "green chemistry" movement [11][12][13]. Application of MAE not only reduces the extraction time and amount of solvent required, but also increases the extraction yield with less degradation of bioactive compounds [12,14,15].…”

Section: Methodsmentioning

confidence: 99%

Optimum Conditions for Microwave Assisted Extraction for Recovery of Phenolic Compounds and Antioxidant Capacity from Macadamia (Macadamia tetraphylla) Skin Waste Using Water

Dailey

Vuong

2015

Processes

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Abstract:This study aimed to develop optimal microwave assisted extraction conditions for recovery of phenolic compounds and antioxidant properties from the macadamia skin, an abundant waste source from the macadamia industry. Water, a safe, accessible, and inexpensive solvent, was used as the extraction solvent and Response Surface Methodology (RSM) was applied to design and analyse the conditions for microwave-assisted extraction (MAE). The results showed that RSM models were reliable for the prediction of extraction of phenolic compounds and antioxidant properties. Within the tested ranges, MAE radiation time and power, as well as the sample-to-solvent ratio, affected the extraction efficiency of phenolic compounds, flavonoids, proanthocyanidins, and antioxidant properties of the macadamia skin; however, the impact of these variables was varied. The optimal MAE conditions for maximum recovery of TPC, flavonoids, proanthocyanidins and antioxidant properties from the macadamia skin were MAE time of 4.5 min, power of 30% (360 W) and sample-to-water ratio of 5 g/100 mL. Under these conditions, an extract could be prepared with TPC of 45 mg/g, flavonoids of 29 mg RUE/g of dried macadamia skin.

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Section: Methodsmentioning

confidence: 99%

Optimum Conditions for Microwave Assisted Extraction for Recovery of Phenolic Compounds and Antioxidant Capacity from Macadamia (Macadamia tetraphylla) Skin Waste Using Water

Dailey

Vuong

2015

Processes

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“…The amount of flavonols in our samples averaged 7.73±0.11 mg QE g -1 d.m. Similarly to the anthocyanins, it was reported that the results for flavonols tend to show large variations 4 . For instance, almost exactly the same values (7.41±2.43 mg g -1 ) as our results were obtained for evaluating flavonols in commercially available grape marc skin extracts 50 .…”

Section: Influence Of Extraction Parameters On Concentrations Of Flavmentioning

confidence: 96%

“…Twenty percent of the grape in wine production accounts for by-products, such as grape pomace 3 , totaling nearly 11 million tons of grape by-products per year (other recent sources reported pomace production of 5-14 million tons) 4 . Overproduction of grape pomace can be challenging for industrial waste management 5 , or it can be prudently used as a valuable raw material for functional food production 6 .…”

Section: Introductionmentioning

confidence: 99%

“…Hence, as expected, this type of food market has the fastest growth rate in the world, suggesting that interest for processing raw materials such as grape pomace will only increase in the future 8 . Grape pomace from most grape varieties (with both seeds and skins) are recognized as an economical source for the recovery of a large number of biologically active compounds (BAC), primarily polyphenols 4,9 . Polyphenols such as flavonoids, phenolic acids, phenolic alcohols, stilbenes, and lignans, are the main phenolic compounds found in pomace 10 .…”

Section: Introductionmentioning

confidence: 99%

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Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology

Putnik

Kovačević

Radojčin

et al. 2017

Chem.Biochem.Eng.Q.

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Grape pomace is recognized as an economical source for the recovery of a large number of biologically active compounds, such as polyphenols. Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food industry. This study aimed to quantify the amounts of recovered flavonoids (total flavonoids, proanthocyanidins, anthocyanins, and flavonols) from grape skin pomace (Vitis vinifera L. cv. Merlot) under conventional extraction with different acidities (0.5 % -1 % HCl) and lengths of extraction time (30-60 minutes). The grand average values in this study were as follows: (i)

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“…Food, pharmaceutical and nutraceutical industries are interested in [354] clean recovery of valuable compounds. Thus, exploration of more efficient, cost-effective and eco-friendly techniques of polyphenol extraction, that is anthocyanins, from food matrices and waste plant food processing residues (grape fruit, fruits by-products, winery waste materials, by-products) is a challenge [355][356][357][358][359][360]. In any case, in order to ascertain the nutraceutical potential of bioactive compounds, quantification [359,361] is required, thus obtaining vital information for future food industrial applications.…”

Section: Final Commentsmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients

Cited by 178 publications

References 82 publications

Optimum Conditions for Microwave Assisted Extraction for Recovery of Phenolic Compounds and Antioxidant Capacity from Macadamia (Macadamia tetraphylla) Skin Waste Using Water

Optimum Conditions for Microwave Assisted Extraction for Recovery of Phenolic Compounds and Antioxidant Capacity from Macadamia (Macadamia tetraphylla) Skin Waste Using Water

Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology

Antioxidant Capacity of Anthocyanin Pigments

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