scholarly journals Enzyme‐assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low‐cost cocktail from Auricularia fuscosuccinea

2021 ◽  
Author(s):  
Romina O. Coniglio ◽  
Gabriela V. Díaz ◽  
Ramona C. Barua ◽  
Edgardo Albertó ◽  
Pedro D. Zapata
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Low Cost ◽  
Assisted Extraction ◽  
Enzyme Assisted Extraction

scholarly journals Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110621
Author(s):  
Gabriela A. Macedo ◽  
Ádina L. Santana ◽  
Lauren M. Crawford ◽  
Selina C. Wang ◽  
Fernanda F.G. Dias ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Pomace ◽  
Assisted Extraction ◽  
Enzyme Assisted Extraction

scholarly journals Enzyme-assisted extraction of carotenoids and phenolic compounds from sunflower wastes using green solvents

3 Biotech ◽  
2020 ◽  
Vol 10 (9) ◽  
Author(s):  
Gabriella N. Ricarte ◽  
Maria Alice Z. Coelho ◽  
Isabel M. Marrucho ◽  
Bernardo Dias Ribeiro
Keyword(s):  
Phenolic Compounds ◽  
Green Solvents ◽  
Assisted Extraction ◽  
Enzyme Assisted Extraction

Ultrasound-Assisted Extraction of Antioxidant and Antibacterial Phenolic Compounds from Steam-Exploded Sugarcane Bagasse

Sugar Tech ◽  
2018 ◽  
Vol 20 (5) ◽  
pp. 599-608 ◽  
Author(s):  
Wachiraya Juttuporn ◽  
Patcharin Thiengkaew ◽  
Akkaratch Rodklongtan ◽  
Mangkorn Rodprapakorn ◽  
Pakamon Chitprasert
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

scholarly journals Ultrasound-Assisted Extraction of Flavonoids from Kiwi Peel: Process Optimization and Bioactivity Assessment

2021 ◽  
Vol 11 (14) ◽  
pp. 6416
Author(s):  
Miguel Giordano ◽  
José Pinela ◽  
Maria Inês Dias ◽  
Ricardo C. Calhelha ◽  
Dejan Stojković ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Low Cost ◽  
Vero Cells ◽  
Extraction Yield ◽  
Raw Material ◽  
Ultrasonic Power ◽  
Ultrasound Assisted Extraction ◽  
Food Preservatives ◽  
Assisted Extraction ◽  
Ultrasound Assisted

The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.

scholarly journals Enzyme-assisted extraction of phenolic compounds from murucizeiro leaves (Byrsonima crassifolia)

2020 ◽  
Vol 16 (5) ◽  
Author(s):  
Johnatt Allan Rocha Oliveira ◽  
Andrea Komesu ◽  
Luiza Helena Da Silva Martins ◽  
Hervé Rogez ◽  
Rosinelson Da Silva Pena
Keyword(s):  
Phenolic Compounds ◽  
Byrsonima Crassifolia ◽  
Assisted Extraction ◽  
Enzyme Assisted Extraction

scholarly journals Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 517
Author(s):  
Raúl López-Fernández-Sobrino ◽  
Maria Margalef ◽  
Cristina Torres-Fuentes ◽  
Javier Ávila-Román ◽  
Gerard Aragonès ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antihypertensive Effect ◽  
Soluble Fraction ◽  
Antihypertensive Activity ◽  
Total Phenolic ◽  
Hypertensive Rats ◽  
Lowering Effect ◽  
Assisted Extraction ◽  
The One ◽  
Enzyme Assisted Extraction

The antihypertensive effect of the soluble fraction of wine lees (WL) from Cabernet variety grapes was recently reported by our group. This blood pressure (BP)-lowering effect was attributed to the presence of flavanols and anthocyanins. In this context, phenolic-enriched wine lees (PWL) could potentially exhibit a stronger bioactivity. Therefore, the aim of this study was to obtain a soluble fraction of WL with increased phenolic content and evaluate its functionality. The PWL were obtained using an enzyme-assisted extraction based on the hydrolysis of WL proteins with Flavourzyme®. They contained 57.20% more total phenolic compounds than WL, with anthocyanins and flavanols being the largest families present. In addition, PWL also showed greater angiotensin-converting enzyme inhibitory and antioxidant activities. Finally, the antihypertensive activity of the PWL was evaluated in spontaneously hypertensive rats. A single dose of 5 mL/kg body weight of PWL showed a greater BP-lowering effect than the one shown by WL. Moreover, this antihypertensive effect was more prolonged than the one produced by the antihypertensive drug Captopril. These results demonstrate that enzymatic protein hydrolysis is a useful method to maximize the extraction of phenolic compounds from WL and to obtain extracts with enhanced functionalities.

scholarly journals Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace

2021 ◽  
Vol 288 ◽  
pp. 110128 ◽  
Author(s):  
Aline Soares Cascaes Teles ◽  
Davy William Hidalgo Chávez ◽  
Maria Alice Zarur Coelho ◽  
Amauri Rosenthal ◽  
Leda Maria Fortes Gottschalk ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Grape Pomace ◽  
Assisted Extraction ◽  
Enzyme Assisted Extraction

scholarly journals Peroxidase from green zucchini (Cucurbita pepo L.) immobilized on natural polymers removes phenolic compounds from water samples

2018 ◽  
Vol 13 (6) ◽  
pp. 1
Author(s):  
Thâmara Machado e Silva ◽  
Aline Rodrigues dos Santos ◽  
Samantha Salomão Caramori
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Physical Adsorption ◽  
Low Cost ◽  
Industrial Effluents ◽  
Industrial Wastes ◽  
Natural Polymers ◽  
Microporous Material ◽  
Industrial Operations ◽  
Cashew Tree

Phenolic compounds occur in effluents from a wide variety of industrial operations, and they present toxicity and generate environmental problems. The treatment of these wastes via enzyme immobilization indicates that peroxidase (E.C.1.11.1.7) is the enzyme with the widest application. In the same process, biodegradable polymers have generated significant interest from research and industrial communities. Here we applied biopolymers from sugarcane bagasse (SB) and Cerrado cashew-tree polysaccharide (PEJU-GO) as supports for peroxidase immobilization from crude green zucchini extract via physical adsorption and covalent bonding. In addition, we used these systems in the removal of phenols from industrial effluents. Electron microscopy showed a fibrous surface for SB and a microporous material for PEJU-GO, characteristics that facilitate the immobilization. The infrared of both materials elucidated characteristic bands of sugars. For operational stability after 30 days of storage, the immobilized peroxidase retained 69 and 50% activity for SB and PEJU-GO, respectively. The systems were able to remove up to 79% of phenolics from industrial wastes. Therefore, the biopolymers from sugarcane bagasse and cashew-tree polysaccharide are promising sources for biotechnology, especially when used for peroxidase immobilization. This will support enzymatic activity in laboratory practice, with homogeneous behavior in different pH conditions, at low cost, biodegradable, non-toxic and extracted in a sustainable way.

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