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Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity

Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may hel...

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Autores principales: Alexandre, Elisabete M. C., Coelho, Marta C., Ozcan, Kardelen, Pinto, Carlos A., Teixeira, José A., Saraiva, Jorge A., Pintado, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999070/
https://www.ncbi.nlm.nih.gov/pubmed/33803279
http://dx.doi.org/10.3390/foods10030570
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author Alexandre, Elisabete M. C.
Coelho, Marta C.
Ozcan, Kardelen
Pinto, Carlos A.
Teixeira, José A.
Saraiva, Jorge A.
Pintado, Manuela
author_facet Alexandre, Elisabete M. C.
Coelho, Marta C.
Ozcan, Kardelen
Pinto, Carlos A.
Teixeira, José A.
Saraiva, Jorge A.
Pintado, Manuela
author_sort Alexandre, Elisabete M. C.
collection PubMed
description Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70 °C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70 °C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.
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spelling pubmed-79990702021-03-28 Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity Alexandre, Elisabete M. C. Coelho, Marta C. Ozcan, Kardelen Pinto, Carlos A. Teixeira, José A. Saraiva, Jorge A. Pintado, Manuela Foods Article Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70 °C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70 °C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH. MDPI 2021-03-09 /pmc/articles/PMC7999070/ /pubmed/33803279 http://dx.doi.org/10.3390/foods10030570 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Alexandre, Elisabete M. C.
Coelho, Marta C.
Ozcan, Kardelen
Pinto, Carlos A.
Teixeira, José A.
Saraiva, Jorge A.
Pintado, Manuela
Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity
title Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity
title_full Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity
title_fullStr Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity
title_full_unstemmed Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity
title_short Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity
title_sort emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999070/
https://www.ncbi.nlm.nih.gov/pubmed/33803279
http://dx.doi.org/10.3390/foods10030570
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