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Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of spinach leaf processing, but there is little...

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Autores principales: Różyło, Renata, Piekut, Jolanta, Dziki, Dariusz, Smolewska, Marzena, Gawłowski, Sławomir, Wójtowicz, Agnieszka, Gawlik-Dziki, Urszula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740432/
https://www.ncbi.nlm.nih.gov/pubmed/36500267
http://dx.doi.org/10.3390/molecules27238174
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author Różyło, Renata
Piekut, Jolanta
Dziki, Dariusz
Smolewska, Marzena
Gawłowski, Sławomir
Wójtowicz, Agnieszka
Gawlik-Dziki, Urszula
author_facet Różyło, Renata
Piekut, Jolanta
Dziki, Dariusz
Smolewska, Marzena
Gawłowski, Sławomir
Wójtowicz, Agnieszka
Gawlik-Dziki, Urszula
author_sort Różyło, Renata
collection PubMed
description Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of spinach leaf processing, but there is little information regarding their processing and possible reuse. In this study, wet and dry ball mill micronization, in combination with freeze drying, was used to process spinach stems and leaves to obtain functional powders. The color and particle size of the micronized spinach leaf and stem powders were evaluated. The antioxidant activity (AA) of the powders and phenolic compounds present in them were determined using GC-MS analysis. The results obtained showed that the dry micronization of leaves and stems resulted in smoother and brighter powders than wet micronization. Significantly smaller particle sizes were achieved using the dry micronization of the leaves and stems (Dv50 = 19.5 and 10.1 µm, respectively) rather than wet micronization (Dv50 = 84.6 and 112.5 µm, respectively). More phenolic compounds, such as o-coumaric acid and gallic acid, were extracted from the dry-micronized powders. The dry micronization of the stems significantly increased the total phenolic content, and the AA of these powders was also increased. These findings demonstrate that spinach leaves and stems subjected to dry micronization can be valuable functional components of food.
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spelling pubmed-97404322022-12-11 Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems Różyło, Renata Piekut, Jolanta Dziki, Dariusz Smolewska, Marzena Gawłowski, Sławomir Wójtowicz, Agnieszka Gawlik-Dziki, Urszula Molecules Article Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of spinach leaf processing, but there is little information regarding their processing and possible reuse. In this study, wet and dry ball mill micronization, in combination with freeze drying, was used to process spinach stems and leaves to obtain functional powders. The color and particle size of the micronized spinach leaf and stem powders were evaluated. The antioxidant activity (AA) of the powders and phenolic compounds present in them were determined using GC-MS analysis. The results obtained showed that the dry micronization of leaves and stems resulted in smoother and brighter powders than wet micronization. Significantly smaller particle sizes were achieved using the dry micronization of the leaves and stems (Dv50 = 19.5 and 10.1 µm, respectively) rather than wet micronization (Dv50 = 84.6 and 112.5 µm, respectively). More phenolic compounds, such as o-coumaric acid and gallic acid, were extracted from the dry-micronized powders. The dry micronization of the stems significantly increased the total phenolic content, and the AA of these powders was also increased. These findings demonstrate that spinach leaves and stems subjected to dry micronization can be valuable functional components of food. MDPI 2022-11-24 /pmc/articles/PMC9740432/ /pubmed/36500267 http://dx.doi.org/10.3390/molecules27238174 Text en © 2022 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
Różyło, Renata
Piekut, Jolanta
Dziki, Dariusz
Smolewska, Marzena
Gawłowski, Sławomir
Wójtowicz, Agnieszka
Gawlik-Dziki, Urszula
Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems
title Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems
title_full Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems
title_fullStr Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems
title_full_unstemmed Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems
title_short Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems
title_sort effects of wet and dry micronization on the gc-ms identification of the phenolic compounds and antioxidant properties of freeze-dried spinach leaves and stems
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740432/
https://www.ncbi.nlm.nih.gov/pubmed/36500267
http://dx.doi.org/10.3390/molecules27238174
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