Use of emerging technologies in the extraction of lupeol, α-amyrin and β-amyrin from sea grape (Coccoloba uvifera L.)

Abstract

Emerging technologies are being explored to improve extraction yields of phytochemicals or high-value biological compounds. The aim of this study was to evaluate the extraction of lupeol, α-, and β-amyrin from fruit, leaf and stem of the sea grape tree ( L.) using technologies such as Ultrasound Assisted Extraction (UAE) and High Hydrostatic Pressure Extraction (HHPE). Results were compared to conventional extraction (maceration). Analysis with thin-layer chromatography revealed the presence of lupeol in all studied parts of the tree. Optimal extraction conditions for UAE and HHPE were found; the highest concentration of triterpenes was obtained by UAE after evaluating conventional and non-conventional techniques. Finally, analysis of different tree parts and other vegetable sources showed that the best source of triterpenes was the leaf.

Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf

“…Coccoloba uvifera L leaf extract was obtained using the procedure described by Ramos-Hernández et al (2018) whit modifications. The ground leaf was mixed with hexane in a 1:10 ratio.…”

“…Subsequently, the extract was filtered and the solvent was evaporated (RV 10 basic S1, IKA, Staufen, DEU). The concentrated extract (yield of 0.4%, Ramos-Hernández et al, 2018 ) was stored at room temperature until use.…”

“…Coccoloba uvifera L. (sea grape) is a fruit rich in phytochemicals like polyphenols, flavonoids, and anthocyanins, which give it antioxidant properties ( Ramos-Bell, Calderón-Santoyo, Barros-Castillo, & Ragazzo-Sánchez, 2020 ), while Coccoloba uvifera L. leaf extract is a source with high content of pentacyclic triterpenes (PTs) such as lupeol, α- and β-amyrin ( Ramos-Hernández, Calderón-Santoyo, Navarro-Ocaña, Barros-Castillo, & Ragazzo-Sánchez, 2018 ). PTs are high-value biological compounds (HVBC) that, in recent years, have aroused interest due to their comprehensive spectrum of biological activities ( Salvador et al, 2017 ).…”

Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added

“…The functional importance of agave fructans is that they can be used as food ingredient of low caloric content (1 kcal/g), have shown health benefits with a prebiotic effect, enable greater absorption of minerals, inhibit the development of common types of cancer in the colon, and decrease triglycerides and blood cholesterol (García‐Gamboa, Gradilla‐Hernández, Ortiz‐Basurto, García‐Reyes, & González‐Avila, 2020; Zamora‐Gasga, Bello‐Pérez, Ortiz‐Basurto, Tovar, & Sáyago‐Ayerdi, 2014). Particularly, fractions with a high degree of polymerization have demonstrated potential for their use as an industrial food ingredient, stabilizer, and encapsulant of bioactive compounds and probiotics, because this AFHDP has been shown to have lyoprotectant, thermo, and photoprotective capacity, in addition to reducing the photo‐oxidation process (Aldrete‐Herrera et al, 2019; Ceja‐Medina et al, 2020; Cruz‐Salas, Prieto, Calderón‐Santoyo, Lagarón, & Ragazzo‐Sánchez, 2019; Ortiz‐Basurto, Rubio‐Ibarra, Ragazzo‐Sanchez, Beristain, & Jiménez‐Fernández, 2017; Ramos‐Hernández, Calderón‐Santoyo, Navarro‐Ocaña, Barros‐Castillo, & Ragazzo‐Sánchez, 2018; Rodríguez‐Furlán et al, 2014). From the above, the objective of this study was to determine the effect of operating conditions on the microfiltration of raw cow skimmed milk, to obtain microbiologically‐stable milk added with fructans of a high degree of polymerization, suitable for the production of safe unpasteurized high‐quality products and an extended shelf‐life.…”

An Improved Scalable Synthesis of α- and β-Amyrin

“…Over the past decades, there have been several studies on purification and identification of sources for these compounds. However, it is still an ongoing task to gain access to α- and β-amyrin [ 6 , 13 ]. The first partial synthesis of β-amyrin was done by Barton in 1968 [ 14 ], and the first total synthesis of β-amyrin was accomplished by E.J.…”