Ultrasound-Assisted Natural Deep Eutectic Solvents Extraction of Bilberry Anthocyanins: Optimization, Bioactivities, and Storage Stability (original) (raw)
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Antioxidants
Interest in bioactive phytochemicals and sustainable processes is the driving force behind this study on two novel green extraction methods for the recovery of anthocyanins from the residues of blueberry processing. Five natural deep eutectic solvents (NADES) have been tested for anthocyanin extraction. Acidified hydroalcoholic solutions were used as benchmarks and the shelf life of eutectic systems was monitored. The most promising NADES was tested in microwave (MAE)- and ultrasound-assisted extractions (UAEs), and Peleg’s kinetic model was used. Both the enabling technologies provided performance that was superior to that of conventional extraction. MAE and UAE yielded up to 25.83 and 21.18 mg/gmatrix of total anthocyanin content, respectively, after 15 and 30 min. Moreover, a preliminary test for extract concentration and NADES recycling was performed using resin adsorption. Finally, the antiproliferative activity of the extracts was determined by a CellTiter 96® AQueous One Solu...
Chemical Engineering Research and Design, 2013
Black chokeberry fruits are very rich in antioxidant phenolics. After juice extraction, the wastes of pressed berries (juice production by-products) still contain important amount of phenolic species and namely anthocyanins. Ultrasound assisted extraction (UAE) from such wastes was studied. The influence of extraction time (0-240 min), temperature (20-70 • C), solvent composition (0-50% ethanol in water) and ultrasound power (0-100 W) on anthocyanins and polyphenols yields and on antioxidant capacity of the extracts was studied. High temperature and ethanol content in the solvent improved greatly the extraction yields. Ultrasounds improved mainly the extraction kinetics. Ultrasound effect was higher in the beginning of extraction process and at low temperatures. Suitability of UAE for preparation of antioxidant-rich plant extracts at reduced time and energy was confirmed obtaining high extraction efficiencies and high antioxidant capacities of Aronia extracts. To optimize extraction conditions a kinetic mathematical model, based on Peleg's equation and considering also the rate of anthocyanins thermal degradation, was proposed. The influences of extraction time, temperature, solvent composition and ultrasound power on polyphenols and anthocyanins yields and on antioxidant capacity were considered. The optimal conditions for anthocyanins extraction predicted by this model were experimentally validated.
Journal of Food Processing and Preservation, 2017
Jabuticaba (Myrciaria cauliflora) is a dark berry, endemic to the south and central regions of South America, rich in anthocyanins and polyphenols. This study evaluated the ultrasound-assisted extraction of bioactive compounds from jabuticaba peel, developed a new mathematical model for the process, and estimated the model parameters. Extraction was carried out using water as solvent aiming its direct use in food formulations. The main anthocyanin (cyanidin-3-O-glucoside) and the main polyphenol (ellagic acid) from jabuticaba peel were extracted and quantified by LC-MS and HPLC. The results indicate that lowering the pH increased the extraction of the anthocyanin and had only slight effect on the extraction of ellagic acid. The application of ultrasound at 25 kHz favored the extraction of both compounds. Processing time of 20 min increased the yield of both compounds, while over processing ([ 20 min) let to the sonochemical-induced hydrolysis of cyanidin-3-O-glucoside and ellagic acid. The highest yield of bioactive compounds was attained at 25 kHz, 20 min of extraction and pH 1.5 (8.9 mg/g dry peel of gallic acid equivalent, 0.9 mg/g dry peel of ellagic acid, and 7.9 mg/g dry peel of cyanidin-3-O-glucoside). The new mathematical model considered the mass transfer between the powder and the liquid media, and the sonochemical-induced hydrolysis of the compound. The model was able to predict satisfactorily the extraction process and the hydrolysis effect.
Natural deep eutectic solvents as a biocompatible tool for the extraction of blueberry anthocyanins
Journal of Food Composition and Analysis, 2020
Natural deep eutectic solvents as a biocompatible tool for the extraction of blueberry anthocyanins Dariane Trivisiol da Silva (Investigation) (Methodology) (Data curation) (Writing-original draft) (Writing-review and editing) (Visualization), Roberson Pauletto (Conceptualization) (Methodology) (Validation), Sabrina da Silva Cavalheiro (Investigation) (Visualization), Vivian Caetano Bochi (Methodology) (Validation), Eliseu Rodrigues (Methodology) (Resources), Julia Weber (Investigation), Cristiane de Bonada Silva (Investigation) (Resources), Fernando Dal Pont Morisso (Investigation) (Resources), Milene Teixeira Barcia (Formal analysis) (Conceptualization) (Supervision) (Writing-original draft), Tatiana Emanuelli (Conceptualization) (Resources) (Supervision) (Writingoriginal draft) (Writing-review and editing) (Funding acquisition) (Project administration)
Journal of Food Engineering, 2017
Conventional and ultrasound assisted extraction of anthocyanins from grape pomace are here analyzed and compared. Mathematical modeling is used firstly to represent the extraction process and determine the associated mass transport parameters, and afterwards, to obtain useful predictions on how the system behaves under different operating conditions. The mathematical model here developed is based on firstprinciples, aided by , in order to more accurately describe the underlying phenomena that govern the extraction process behavior. Extraction of anthocyanins from grape pomace is performed using a hydro alcoholic solution as solvent, and experimental runs at different temperatures were carried out for both conventional and ultrasoundassisted techniques. A good agreement between experimental and computed extraction yields was achieved as the reported statistical parameters indicate. Obtained results highlight the performance differences between both processes, and pinpoint which variables impact the most in the extraction yield.
Food chemistry, 2018
The goal of this study was to compare anthocyanin extraction from Arbutus unedo L. fruits, by using two techniques assisted by different energy sources, heat and ultrasound. In order to obtain the conditions that maximize anthocyanin extraction, a response surface methodology was applied using the circumscribed central composite design of three variables with five levels. Three anthocyanin compounds were identified by HPLC-DAD-ESI/MS, being cyanidin-3-glucoside the main molecule. Heat assisted extraction proved to be the most effective method at 5 min, 90 °C and 80% of ethanol, yielding 51.2% of extract, with a total anthocyanin content of 382.4 µg/g dried fruit, and 744.6 µg/g extract. These response values were slightly improved by studying the solid/liquid effect at the optimal conditions in dose-response format, showing steady extraction values from 5 to 40 g/L. Results show the possibility of using A. unedo fruits as a source of anthocyanin compounds for industrial applications.
Acta chimica Slovenica, 2013
Blackberry and sweet cherry are important plant foods rich in anthocyanins well-known for their pharmacological and antioxidant effects. The aim of the present paper was to comparatively investigate conventional and ultrasound-assisted extraction procedures in order to isolate an enriched crude anthocyanin extract from blackberry (Thornfree cultivar) and sweet cherry (Black Gold cultivar). Hydroethanolic solution and acidified ethanol were used to conventionally extract anthocyanins by a discontinuous process at 4 degreeC for 2/ 24 hours. Added hydrochloric acid in ethanol of different concentrations proved to be more efficient in both type of samples. In the ultrasound-assisted extraction, the highest recovered anthocyanin content in blackberry (107.81 mg 100 g(-1) FM) was obtained with a 10/1 solvent/solid ratio (v/w) at 30 degreeC for 5 minutes, while a 15/1 solvent/solid ratio (v/w) at 30 degreeC for 20 minutes lead to an increased antioxidant capacity as determined by ferric re...
Industrial Crops and Products, 2010
Flowers of Delonix regia trees from Ivory Coast are traditionally macerated in water to prepare beverages with beneficial health properties mainly due to their polyphenolic contents. Different maceration procedures, mimicking the traditional process, were compared on the basis of polyphenol content followed by HPLC-DAD analysis. Under optimized maceration ratio (R = plant sample weight/maceration media volume), plant extractions were compared, including acidified-water-based media and assisted-ultrasound or stirring extraction procedures. Diffusion kinetics of polyphenol families (anthocyanins, flavonols and phenolic acids) were followed by HPLC and lead to find optimum ratio (R = 1/100). Flavonol contents were 28.5, 31, and 33.5 mol g −1 (expressed as quercetin equivalent), using acidified-water (0.01N) media with sulphuric or citric acids. Anthocyanin and phenolic acid contents were within the same range for these water media (5.6 mol g −1 as cyanidin equiv. and 27.5 mol g −1 as gallic acid (GA) equiv., respectively). Ultrasound-assisted procedure shortened maceration time (three times shorter) but did not show higher level of total polyphenol than stirring-assisted procedure (39 mol g −1 GA equiv.). This eco-friendly and low-cost extraction process will provide to African people, with safer quality and longer availability, polyphenol-rich bio-products.