RESUMEN
One of the principal byproducts of coffee roasting is the coffee parchment. It is abundant in bioactive substances, including derivatives of chlorogenic acids, which are well-known for their exceptional antioxidant effects. It is advantageous to use environmentally friendly extraction techniques on such residues since it adds value to the entire coffee production process supply chain. The aim of this work was to assess and enhance the ability of non-conventional extraction techniques to extract derivatives of chlorogenic acid from coffee parchment. A central composite design was used to maximize the recovery of those phenolic compounds. The optimized extraction conditions were with 5 min extraction period, at a temperature of 70 °C, and 80% ethanol in the extractor solvent. In this conditions extraction recovery of chlorogenic acids was of 0.8% by the use of microwave-aided extraction (MAE). The optimized conditions are practical, economical, and ecologically friendly method to extract phenolic compounds and, consequently, underscores the potential for sustainable utilization of coffee parchment, offering a valuable contribution to the development of environmentally conscious strategies within the coffee industry.
Asunto(s)
Ácido Clorogénico , Coffea , Café , Extractos Vegetales , Ácido Clorogénico/aislamiento & purificación , Ácido Clorogénico/química , Ácido Clorogénico/análisis , Coffea/química , Extractos Vegetales/química , Extractos Vegetales/aislamiento & purificación , Café/química , Fraccionamiento Químico/métodos , Fraccionamiento Químico/instrumentación , Microondas , CalorRESUMEN
This work incorporated bioactives extracted from jabuticaba peel in the form of concentrated extract (JBE) and microencapsulated powders with maltodextrin (MDP) and gum arabic (GAP) in a dairy drink, evaluating its stability, in vitro bioaccessibility, and glycemic response. We evaluated the pH, acidity, colorimetry, total phenolics and anthocyanins, antioxidant capacity, degradation kinetics and half-life of anthocyanins, bioaccessibility, and postprandial glycemic physicochemical characteristics response in healthy individuals. The drinks incorporated with polyphenols (JBE, GAP, and MDP) and the control dairy drink (CDD) maintained stable pH and acidity over 28 days. In color, the parameter a*, the most relevant to the study, was reduced for all formulations due to degradation of anthocyanins. Phenolic and antioxidant content remained constant. In bioaccessibility, we found that after the gastrointestinal simulation, there was a decrease in phenolics and anthocyanins in all formulations. In the glycemic response, we observed that the smallest incremental areas of glucose were obtained for GAP and JBE compared to CDD, demonstrating that polyphenols reduced glucose absorption. Then, the bioactives from jabuticaba peel, incorporated into a dairy drink, showed good storage stability and improved the product's functional aspects.
Asunto(s)
Antocianinas , Antioxidantes , Goma Arábiga , Polifenoles , Polisacáridos , Polifenoles/análisis , Humanos , Polisacáridos/química , Antioxidantes/análisis , Goma Arábiga/química , Antocianinas/análisis , Extractos Vegetales/química , Productos Lácteos/análisis , Glucemia/metabolismo , Frutas/química , Disponibilidad Biológica , Concentración de Iones de Hidrógeno , Digestión , Myrtaceae/química , Composición de Medicamentos , Índice Glucémico , Femenino , Masculino , AdultoRESUMEN
This study presents a sustainable and cost-effective method for preserving the bioactivity of phenolic compounds in olive leaves (OLE) during their application. The extraction and nanoencapsulation of OLE were performed in a single-step process using a rotor-stator system with zein as the encapsulating agent. The nanoprecipitation step was carried out using an aqueous sodium caseinate solution, resulting in spherical particles with an average diameter of about 640 nm, as confirmed by Transmission Electron Microscopy. Thermal characterization showed that the produced nanoparticles were more thermally stable than free OLE until 250 °C, and FTIR spectra indicated effective interaction between the phenolic compounds and zein. Antioxidant activity was evaluated using TBARS, DPPH, ABTS, and FRAP assays, with results showing that encapsulated OLE had lower antioxidant activity than free OLE. The best antioxidant capacity results were determined by TBARS assay, with IC50 results equal to 43 and 103 µgOLE/mL for free and encapsulated OLE, respectively. No anti-inflammatory potential was detected for both samples using the RAW 264.7 model, and only free OLE showed cytotoxic activity against lung cancer and gastric carcinoma. Encapsulated and free OLE were used as antioxidants in soy, palm, and palm kernel oils and compared to BHT using Rancimat. The Schaal Oven Test was also performed, and the PARAFAC chemometric method analyzed the UV-Vis spectra, which revealed high stability of the oil when 300 mg or the nanoparticles were added per kg oil. Results suggested that zein-encapsulated olive leaf antioxidants can improve the oxidative stability of edible oils.
Asunto(s)
Olea , Zeína , Antioxidantes/análisis , Olea/química , Zeína/química , Sustancias Reactivas al Ácido Tiobarbitúrico/análisis , Fenoles/análisis , Aceites/análisis , Hojas de la Planta/química , Estrés OxidativoRESUMEN
The influence of various solvents (H2O, CH3OH, and C2H5OH) on product distribution and nature of products during hydrothermal liquefaction of sargassum tenerrimum algae has been examined. Hydrothermal liquefaction was performed using H2O (260, 280 and 300°C) and organic solvents CH3OH and C2H5OH (280°C) for 15min. The use of organic solvents significantly increased the yield of bio-oil. In the case of liquefaction with CH3OH and C2H5OH, the bio-oil yield was 22.8 and 23.8wt.% respectively whereas the bio-oil yield was 16.33wt.% with H2O. GC-MS analysis of the liquid products indicated the presence of various organic compounds including aromatics, nitrogenated and oxygenated compounds and higher selectivity amount of ester compounds were observed in the presence of alcoholic solvents. NMR and FT-IR showed that present of solvents have an effect on the decomposition of sargassum tenerrimum algae.