Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds

Campone, Luca; Celano, Rita; Piccinelli, Anna Lisa; Pagano, Imma; Carabetta, Sonia; Sanzo, Rosa Di; Russo, Mariateresa; Ibáñez, Elena; Ibáñez, Elena; Rastrelli, Luca

doi:10.1016/j.foodchem.2018.07.042

Cited by 98 publications

(57 citation statements)

References 36 publications

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“…In another study, the outer layer of red onion showed the highest antioxidants and antioxidant activities than the purple, white, and green varieties of onion, as determined by in vitro antioxidant and free radical scavenging activities (Prakash et al, 2007). In a recent study, Campone et al (2018) optimized the extraction of phenolic compounds from brown onion. They compared ultrasound-assisted extraction and supercritical carbon dioxide/cosolvent extraction and found that phenolics from the latter method showed better antioxidant activity.…”

Section: Onionsmentioning

confidence: 99%

Phenolic compounds in agri-food by-products, their bioavailability and health effects

Shahidi¹,

Varatharajan²,

Oh³

et al. 2019

JFB

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Phenolic compounds constitute a large and diverse group of secondary metabolites derived from phenylalanine and tyrosine and are widely distributed throughout the plant kingdom. They could be divided into different classes such as simple phenol, phenyl acetic acid, hydroxybenzoic acid, hydroxycinnamic acid, and other phenylpropanoids as well as condensed tannins (proanthocyanidins) and hydrolysable tannins, among others, depending on their basic carbon skeleton structure. Phenolic compounds in plant-based foods have been suggested to have a number of beneficial health effects including prevention of cancer, cardiovascular disease, diabetes, immune disorders, neurogenerative disease and others. These properties are largely attributable to the antioxidant activity of the phenolic compounds as well as other mechanisms of action. Therefore, nutraceuticals of plant origin may evolve to be considered a vital aspect of dietary-disease preventive food components. Agri-food industries generate substantial quantities of phenolic rich by-products, which could serve as an attractive and commercially viable source of nutraceuticals. This contribution mainly summarizes the occurrence of phenolic compounds and some other bioactives in various Agri-food by-products, their bioavailability and health benefits.

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Section: Onionsmentioning

confidence: 99%

Phenolic compounds in agri-food by-products, their bioavailability and health effects

Shahidi¹,

Varatharajan²,

Oh³

et al. 2019

JFB

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“…e DPPH°assay was used to evaluate the antioxidant activity of all extracts; the parameters used were previously described by Brand-Williams et al [39] with some modification in order to be performed in 96-well microplate. e experimental conditions were reported by Campone et al [40] and were as follows: 5 μL of XAD extracts in the range of 1-15 mg•mL − 1 was mixed to 195 μL of DPPH°standard solution at concentration of 120 μM, at room temperature, and protected from light. After 90 min, the absorbance was read at 515 nm using a Multiskan Go spectrophotometer ( ermo Fischer Scientific).…”

Section: Radical Dpph Scavenging Activitymentioning

confidence: 99%

Development of an Enriched Polyphenol (Natural Antioxidant) Extract from Orange Juice (Citrus sinensis) by Adsorption on Macroporous Resins

Campone

Celano

Rizzo

et al. 2020

Journal of Food Quality

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Orange (Citrus sinensis) juice contains a high amount of antioxidant compounds, such as polyphenols and vitamins. The aim of this work was to develop an adsorption procedure for the quantitative recovery of polyphenols from fresh orange juice. Different macroporous resins have been selected to evaluate their affinity for phenolic compound in order to purify the antioxidant compounds from the orange juice. The main compounds of orange juice were firstly characterized using an UPLC-UV-HRMS to define the metabolite profile, and subsequently three different types of adsorbent (XAD-2, XAD-4, and XAD-16N) were tested to concentrate these bioactive compounds. The time of contact was selected based on kinetic studies, and subsequently the adsorption and elution conditions were optimized in order to maximize the recovery of phenolic compounds to obtain an extract rich of bioactive compounds. Lastly, antioxidant capacity of the orange juice extract of selected macroporous resin, obtained under optimized conditions, was determined by in vitro antioxidant assays.

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“…The reuse of onion by-products in high-value functional and healthy ingredients may offer the opportunity to valorize these low-cost food by-products in economically interesting perspectives, exploiting their potential applications in functional foods, supplements, cosmetics, and nutraceutical products. This comes in a context in which consumers increasingly refuse synthetic food supplements, expressing their preferences for ingredients from natural sources with beneficial effects on health [ 7 , 8 ]. It has been reported that the major by-products resulting from the industrial peeling of onion bulbs are dried skin, the outer two fleshy leaves, and the top and bottom bulbs, which are not edible and are removed before processing [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…It has been reported that the major by-products resulting from the industrial peeling of onion bulbs are dried skin, the outer two fleshy leaves, and the top and bottom bulbs, which are not edible and are removed before processing [ 9 ]. Onion wastes, due to a rapid phytopathogens growth and to their strong unique smell, are not suitable for fodder or landfill disposal [ 7 ]. Therefore, the development of strategies to valorize these by-products is immediately required, with benefits for both processors and consumers, while significantly reducing the negative impact on the environment.…”

Section: Introductionmentioning

confidence: 99%

“…The main phytochemicals found in onions are phenolic acids, anthocyanins, cepaenes, thiosulfinates, and flavonoids [ 10 ], whereas the major bioactive compounds found in skins are phenolics as quercetin and quercetin glycosides [ 11 ]. Quercetin is of great interest due to its antimicrobial and antioxidant activity, which are strongly related with a role in cancer prevention, inflammatory disorders, cardiovascular diseases [ 12 ], anti-inflammatory activity, antihistamine effect, allergy medication, anticancer and antivirus activities, and reducing blood pressure in hypertensive subjects [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients

et al. 2020

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This study focuses on combining different bioprocessing tools in order to develop an in-depth engineering approach for enhancing the biological properties of two valuable food by-products, namely fish waste and yellow onion skins, in a single new bioactive formulation. Bone tissue from phytophagous carp (Hypophthalmichthys molitrix) was used to obtain bioactive peptides through papain-assisted hydrolysis. The peptides with molecular weight lower than 3 kDa were characterized through MALDI-ToF/ToF mass spectrometry and bioinformatics tools. As a prerequisite for microencapsulation, the ability of these peptides to bind the flavonoids extracted from yellow onion skins was further tested through fluorescence quenching measurements. The results obtained demonstrate a considerable binding potency with a binding value of 106 and also the presence of one single or one class of binding site during the interaction process of flavonoids with peptides, in which the main forces involved are hydrogen bonds and van der Waals interactions. In the freeze-drying microencapsulation process, an efficiency for total flavonoids of 88.68 ± 2.37% was obtained, considering the total flavonoids and total polyphenols from the powder of 75.72 ± 2.58 quercetin equivalents/g dry weight (DW) and 97.32 ± 2.80 gallic acid equivalents/g DW, respectively. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) test on the L929 cell line cultivated in the presence of different concentrations of microencapsulated samples (0.05–1.5 mg/mL) proved no sign of cytotoxicity, the cell viability being over 80% for all the samples.

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Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds

Cited by 98 publications

References 36 publications

Phenolic compounds in agri-food by-products, their bioavailability and health effects

Phenolic compounds in agri-food by-products, their bioavailability and health effects

Development of an Enriched Polyphenol (Natural Antioxidant) Extract from Orange Juice (Citrus sinensis) by Adsorption on Macroporous Resins

Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients

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