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Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity
Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 fo...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614849/ https://www.ncbi.nlm.nih.gov/pubmed/34829670 http://dx.doi.org/10.3390/antiox10111800 |
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author | Montenegro-Landívar, María Fernanda Tapia-Quirós, Paulina Vecino, Xanel Reig, Mònica Valderrama, César Granados, Mercè Cortina, José Luis Saurina, Javier |
author_facet | Montenegro-Landívar, María Fernanda Tapia-Quirós, Paulina Vecino, Xanel Reig, Mònica Valderrama, César Granados, Mercè Cortina, José Luis Saurina, Javier |
author_sort | Montenegro-Landívar, María Fernanda |
collection | PubMed |
description | Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g(−1) fresh weight (fw) and 0.8 mg GAE g(−1) fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g(−1) and 0.04 mg TE g(−1), respectively). |
format | Online Article Text |
id | pubmed-8614849 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-86148492021-11-26 Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity Montenegro-Landívar, María Fernanda Tapia-Quirós, Paulina Vecino, Xanel Reig, Mònica Valderrama, César Granados, Mercè Cortina, José Luis Saurina, Javier Antioxidants (Basel) Article Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g(−1) fresh weight (fw) and 0.8 mg GAE g(−1) fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g(−1) and 0.04 mg TE g(−1), respectively). MDPI 2021-11-11 /pmc/articles/PMC8614849/ /pubmed/34829670 http://dx.doi.org/10.3390/antiox10111800 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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Montenegro-Landívar, María Fernanda Tapia-Quirós, Paulina Vecino, Xanel Reig, Mònica Valderrama, César Granados, Mercè Cortina, José Luis Saurina, Javier Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity |
title | Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity |
title_full | Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity |
title_fullStr | Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity |
title_full_unstemmed | Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity |
title_short | Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity |
title_sort | recovery of added-value compounds from orange and spinach processing residues: green extraction of phenolic compounds and evaluation of antioxidant activity |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614849/ https://www.ncbi.nlm.nih.gov/pubmed/34829670 http://dx.doi.org/10.3390/antiox10111800 |
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