RSM based optimized enzyme-assisted extraction of antioxidant phenolics from underutilized watermelon (Citrullus lanatus Thunb.) rind

Mushtaq, Muhammad; Sultana, Bushra; Bhatti, Haq Nawaz; Asghar, Muhammad

doi:10.1007/s13197-014-1562-9

Cited by 91 publications

(39 citation statements)

References 27 publications

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“…The results were in coordination with antimicrobial effect of WMRE as indicated by zone of inhibition in the present study. Haggag et al (2011) and Mushtaq et al (2015) also attributed antibacterial activity of WMRE to high phenolic compounds (110.85 ± 8.85 mg GAE/g of freshWRM extracts).…”

Section: Microbial Qualitymentioning

confidence: 97%

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Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

Kumar

Mehta

Malav

et al. 2018

J Food Process Preserv

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The present study was undertaken to evaluate antioxidant and antimicrobial efficacy of ethanolic extract of watermelon rind (WMRE) incorporated at 0.10% level in pork patties. The selected patties along with positive control (with 0.02% butylated hydroxyl anisole) and control samples were packaged in aerobic packaging and evaluated for various oxidative and microbiological stability parameters for 28 days under refrigeration (4 ± 1°C). The indicators of lipid peroxidation viz. thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) showed an increasing trend for control as well as treated products; however, treated product showed a significantly (P < 0.05) lower value than control. Microbiological and sensory qualities were maintained better for treatment throughout storage period. Thus, WMRE has potential to enhance storage stability of aerobically packaged pork patties stored at refrigeration temperature (4 ± 1°C) owing to its antioxidant and antimicrobial potency. Practical applications A huge quantity of watermelon rind is generated each year from watermelon fruit industry and their proper disposal remains a major environmental concern. The rind is very rich source of valuable bioactive compounds exerting antioxidant and antimicrobial effect. By harvesting through suitable extraction protocols and innovative processing technologies, these compounds could be utilized in developing functional meat products with higher antioxidant and antimicrobial properties, resulting in their improved oxidative stability and extension of storage life. This would also ensure profitable returns to farmers and proper disposal of watermelon rind thus ushering overall integrated development of agro‐meat industry.

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Section: Microbial Qualitymentioning

confidence: 97%

“…The rind is mostly underutilized as feed or fertilizers. As per an estimate by Mushtaq et al (), more than 90% of watermelon rind is still not utilized and dumped into environment. This rind making up about 30%–33% of total weight of watermelon, poses a serious concern for solid waste disposal in agro‐industry.…”

Section: Introductionmentioning

confidence: 95%

Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

Kumar

Mehta

Malav

et al. 2018

J Food Process Preserv

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“…The enzyme-based extraction of bioactive compounds from plants is a potential alternative to conventional solvent-based extraction methods (Puri et al, 2012), for example, the RSM based optimized enzyme-assisted extraction of antioxidant phenolics from underutilized watermelon (Citrullus lanatus Thunb.) (Mushtaq et al, 2015). Enzyme-assisted extraction has the advantage of being a green alternative to Braz.…”

Section: Introductionmentioning

confidence: 99%

Enzyme-assisted extraction of polyphenols from green yerba mate

Heemann

Heemann²,

Kalegari

et al. 2019

Braz. J. Food Technol.

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The enzyme-assisted extraction of bioactive compounds from plants has been studied as an alternative green technology and the carbohydrases have been candidates to improve the extraction process of numerous such compounds from plants. Polyphenols are secondary plant metabolites, generally involved in the defense against different types of stress and yerba mate (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) is a natural source of these antioxidant compounds. The aim of this work was to evaluate the enzyme-assisted extraction of polyphenols from green yerba mate employing response surface methodology (RSM), in order to determine the best extraction conditions. The independent variables were temperature (33.2 to 66.8 °C), enzyme concentration (0 to 336 FGBU/100g), reaction time (19 to 221 minutes) and pH (2.82 to 6.18). The use of carbohydrases increased the extraction of polyphenols from about 38.67% to 52.08%. The present results showed that all the independent variables were significant at the linear level and that temperature and pH were not significant at the quadratic level. The interactions of temperature and pH; enzyme and reaction time; and enzyme and pH were significant. The regression model presented a determination coefficient (R 2 ) close to 0.85 and a fitted value close to 0.45. Considering the results of this study and their industrial viability, the best conditions for the extraction of polyphenols from green yerba mate are a temperature of 50.0 °C, enzyme concentration of 168 FGB/100 g, reaction time of 120 minutes and pH value of 4.50. This study was the first RSM-based report of the optimization of the enzyme-assisted extraction of total phenolic compounds from green yerba mate.

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“…In order to improve the extraction efficiency, several extraction methods such as ultrasound-assisted extraction (UAE) [14], microwave-assisted extraction [15], enzyme-assisted extraction [16], and pressurized fluid extraction [17] have been developed to extract antioxidants from natural products. UAE is a green extraction technique due to its advantages over conventional methods, such as the higher extraction efficiency, the shorter extraction time and the lower solvent consumption [18,19,20].…”

Section: Introductionmentioning

confidence: 99%

Extraction of Natural Antioxidants from the Thelephora ganbajun Mushroom by an Ultrasound-Assisted Extraction Technique and Evaluation of Antiproliferative Activity of the Extract against Human Cancer Cells

Zheng

Zhou

et al. 2016

IJMS

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The Thelephora ganbajun mushroom has been found to be a potential rich source of natural antioxidants. In this study, an ultrasound-assisted extraction (UAE) technique together with GRAS (generally recognized as safe) solvents (ethanol and water) was used to maximize the extraction of antioxidants from Thelephora ganbajun. Five extraction parameters (ethanol concentration, solvent to solid ratio, extraction time, temperature and ultrasound power) were investigated by single-factor experiments, and then a central composite rotatable design was employed to study interaction of three key extraction parameters. The optimum conditions were as follows: 57.38% ethanol, 70.15 mL/g solvent to solid ratio, 10.58 min extraction time, 40 °C extraction temperature and 500 W ultrasound power. Under the optimum conditions, the antioxidant activity obtained was 346.98 ± 12.19 µmol Trolox/g DW, in accordance with the predicted value of 344.67 µmol Trolox/g DW. Comparison of UAE with conventional maceration and Soxhlet extraction, the UAE method showed stronger extract efficiency in a shorter extraction time. These results showed that UAE was an effective technique to extract antioxidants from Thelephora ganbajun. Furthermore, the extracts obtained under the optimized conditions exhibited antiproliferative activities toward human lung (A549), breast (MCF-7), liver (HepG2) and colon (HT-29) cancer cells, especially for liver and lung cancer cells. In addition, rutin, 2-hydrocinnamic acid and epicatechin were identified in the extract, which might contribute to antioxidant and antiproliferative activities.

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RSM based optimized enzyme-assisted extraction of antioxidant phenolics from underutilized watermelon (Citrullus lanatus Thunb.) rind

Cited by 91 publications

References 27 publications

Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

Enzyme-assisted extraction of polyphenols from green yerba mate

Extraction of Natural Antioxidants from the Thelephora ganbajun Mushroom by an Ultrasound-Assisted Extraction Technique and Evaluation of Antiproliferative Activity of the Extract against Human Cancer Cells

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