Ultrasound-assisted extraction of polyphenols from pineapple skin

Yahya, Nur Azzanizawaty; Wahab, Roswanira Abdul; Xine, Therese Lim Shuh; Hamid, Mariani Abdul

doi:10.1063/1.5125506

Cited by 15 publications

(13 citation statements)

References 28 publications

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“…Both solvents contributed to the extraction process, water acting as a swelling agent and ethanol, acting on the cell wall of the substrate [38]. The highest value obtained in the treatments performed (779.92 mg GAE/g d.m) was higher than that reported by [39] who performed ultrasound assisted extraction on the Merr variety of pineapple peels, obtaining under the optimal conditions (5 min; 50% ethanol: water; 65% amplitude; 35:1 mL/g liquid-solid) a value of 708.10 mg GAE/g d.m.…”

Section: Ultrasound-assisted Extraction Processmentioning

confidence: 72%

“…The dynamically formed cavitation bubbles that implode in the surrounding liquid disintegrate the cell wall of the substrate, thereby releasing phenolic compounds that were not released during the fermentation process. It is relevant to highlight that these effects can only occur in liquids and solid materials containing liquids [39]. These beneficial effects have been evidenced in a wide variety of plant substrates [61,62].…”

Section: Total Phenolic Content and Antioxidant Activity By Dpph And ...mentioning

confidence: 99%

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Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

et al. 2022

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Antioxidant phenolic compounds were extracted from fermented samples of Golden pineapple peels via an ultrasound method. The fermentation conditions to maximize the production of phenolic content and antioxidant activity were previously determined (pH: 5.5, T: 37.3 °C and 85% moisture content). A central composite design with 20 treatments was applied to evaluate the effect of the ethanol concentration, time, and temperature on the production of phenolic compounds and antioxidant activity of the extracts. The statistical analysis showed that the optimal conditions to produce extracts with high phenolic content and antioxidant activity were: 62 °C, 30 min and 58% ethanol. We obtained 866.26 mg gallic acid equivalents (GAE)/g d.m in total phenolic content and for antioxidant activity expressed as percentage inhibition, 80.06 ± 1.02% for ABTS and 63.53 ± 2.02% for DPPH, respectively. The bioactive compound profile in the extracts was identified and quantified using ultra-high performance liquid chromatography (UHPLC), this method showed the presence of rosmarinic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, quercetin-3 glucoside, rutine, quercetin, kaempherol-3 glucoside and gallic acid, demonstrating the great potential of these by-products to obtain components that can benefit the consumer’s health.

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Section: Ultrasound-assisted Extraction Processmentioning

confidence: 72%

Section: Total Phenolic Content and Antioxidant Activity By Dpph And ...mentioning

confidence: 99%

Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

et al. 2022

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“…The canning industry is producing large quantities of solid and liquid wastes, could be a potential source for the extraction of beneficial bioactive compounds including bromelain [33] [34], fibers, protein, carotenoid, mineral composition, total polyphenol content [35] [36]. Gallic acid (31.76 mg/100g dry extracts), catechin (58.51 mg/100g), epicatechin (50.00 mg/100 g), and ferulic acid (19.50 mg/100g) were found to be the main polyphenolics in pineapple peels [37], vitamin C, carotenoid, phenolic compounds, flavonoids [38] [39] [40] [41]. Arsyada et al [42], reported that pineapple peel extract contains chemical compounds namely: flavonoids, saponins, tannins, and enzymes bromelain and flavonoids were the highest concentration of chemical compounds in pineapple peel extract.…”

Section: Bioactive Components In Pineapple Wastementioning

confidence: 99%

“…They studied the total phenolic content and antioxidant activities of methanolic extracts of pineapple residues (including pulp, seeds, and peels from a local juice factory) using DPPH and superoxide anion scavenging activity. Hossain et al [37] extracted total polyphenols of pineapple with different solvents, and the results showed that the polyphenolic contents of the extracts were found to be highest in methanol corresponding to the highest antioxidant properties. Gallic acid, catechin, epicatechin, and ferulic acid were found to be the main polyphenolics in pineapple peels.…”

Section: Antioxidant Capacity Of Pineapple Peelsmentioning

confidence: 99%

Pineapple (<i>Ananas comosus</i> L. Merr.), Waste Streams, Characterisation and Valorisation: An Overview

Hikal¹,

Mahmoud²,

Ahl³

et al. 2021

OJE

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Processing pineapple industry produces huge amounts of waste thus contributing to worsen the global environmental problem. Valorising pineapple waste through further processing until it is transformed into valuable products using environmentally friendly techniques is both, a challenge, and an opportunity. The aim of this review is to characterize and highlight the phytochemical constituents of pineapple peel, their biological activity, and to evaluate the current state-of-art for the utilization of pineapple waste from the processing industry for obtaining pharmaceuticals, food, and beverages, biocombustibles, biodegradable fibers, and other different usage. Pineapple residues are rich in many bioactive compounds such as ferulic acid, vitamin A and C as antioxidant, and containing alkaloids, flavonoids, saponins, tannins, cardiac glycoside, steroids, triterpenoids and phytosterols may provide a good source of several beneficial properties, as well as bromelain that showed significant anticancer activity. Also, pineapple processing residues contain important volatile compounds used as aroma enhancing products and have high potential to produce value-added natural essences.

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“…Process of the search and selection of documents, n = 7[63][64][65][66][67][68][69], n = 18[70][71][72][73][74][75][76][77][78][79][80][81][82][83][84][85][86][87], n = 10[45,46,61,62,[88][89][90][91][92][93].…”

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confidence: 99%

Food Waste in the Countries of the Gulf Cooperation Council: A Systematic Review

Bilali

Hassen

2020

Foods

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Food waste (FW) is a critical challenge in the Gulf Cooperation Council (GCC). This paper analyzes research dealing with food waste in the GCC countries (viz. Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates). It draws upon a systematic review performed on Scopus in January 2020. The paper covers both bibliometrics (e.g., authors, affiliations, journals) and research topics (e.g., causes, food supply chain stages, extent and quantity, food security, economic impacts, environmental implications, management strategies). A main finding of the review is the scarcity of data on FW in the GCC in general and in Kuwait, Oman, and Bahrain in particular. Most of the selected articles address FW reuse and recycling (e.g., waste-to-energy conversion, compost production). Indeed, other FW management strategies, such as reduction/prevention and redistribution, are overlooked. The systematic review highlights that further research on FW in the GCC is highly needed with a focus on the identified research gaps such as causes and drivers, trends, magnitude and extent, environmental and economic impacts, along with implications of food wastage in terms of food security. Since food wastage is a common issue for all GCC countries, these research gaps should be addressed in a shared regional research agenda.

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Ultrasound-assisted extraction of polyphenols from pineapple skin

Cited by 15 publications

References 28 publications

Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

Pineapple (<i>Ananas comosus</i> L. Merr.), Waste Streams, Characterisation and Valorisation: An Overview

Food Waste in the Countries of the Gulf Cooperation Council: A Systematic Review

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Ultrasound-assisted extraction of polyphenols from pineapple skin

Cited by 15 publications

References 28 publications

Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

Pineapple (&lt;i&gt;Ananas comosus&lt;/i&gt; L. Merr.), Waste Streams, Characterisation and Valorisation: An Overview

Food Waste in the Countries of the Gulf Cooperation Council: A Systematic Review

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Pineapple (<i>Ananas comosus</i> L. Merr.), Waste Streams, Characterisation and Valorisation: An Overview