High hydrostatic pressure extraction of phenolic compounds from Maclura pomifera fruits

2012 ◽  
Vol 11 (4) ◽  
Author(s):  
Ergin M. ALTUNER
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Maclura Pomifera ◽  
Pressure Extraction

scholarly journals A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Claudia Giovagnoli-Vicuña ◽  
Sebastián Pizarro ◽  
Vilbett Briones-Labarca ◽  
Álvaro Delgadillo
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Square Wave Voltammetry ◽  
Ultrasound Assisted Extraction ◽  
Dry Extract ◽  
Wave Voltammetry ◽  
Assisted Extraction ◽  
Pressure Extraction ◽  
Ultrasound Assisted ◽  
Antioxidant Effects

Square wave voltammetry (SWV) analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of fruit mixture extracts from grape (G), lemon (L), and blueberry (B) obtained by conventional extraction, ultrasound-assisted extraction, and high hydrostatic pressure extraction. The experimental results showed antagonistic antioxidant effects in all binary mixture extracts (L-G, L-B, and G-B). In DPPH and FRAP assays, the greatest antioxidant capacity was found in the G-B mixture (108.7 and 108.8 μmol TE g−1 dry extract, respectively) obtained by high hydrostatic pressure extraction; however, there were no significant differences when measured by ultrasound-assisted extraction. For TPC and TFC assays, the greatest values were for G-B (6.67 mg GA g−1 dry extract) and L-G (1.63 mg QE g−1 dry extract), respectively. SWV experiments showed antagonistic behavior in the mixtures. Among the different ratios of the fruit mixture extracts evaluated by SWV, 1 : 1 (w/w) combination showed the greatest antagonistic antioxidant effects. SWV suggests the components of the mixture with the highest antioxidant capacity oxidize after mixing. The results indicate that the presence of natural bioactive antioxidants in fruit mixtures does not guarantee that the interactions are synergistic.

scholarly journals Enhanced Antioxidant Capacity of Puffed Turmeric (Curcuma longa L.) by High Hydrostatic Pressure Extraction (HHPE) of Bioactive Compounds

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1690
Author(s):  
Yohan Choi ◽  
Wooki Kim ◽  
Joo-Sung Lee ◽  
So Jung Youn ◽  
Hyungjae Lee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
High Hydrostatic Pressure ◽  
Ethanol Concentration ◽  
Curcuma Longa ◽  
Influential Factor ◽  
Chemical Changes ◽  
Antioxidant Power ◽  
Pressure Extraction

Turmeric (Curcuma longa L.) is known for its health benefits. Several previous studies revealed that curcumin, the main active compound in turmeric, has antioxidant capacity. It has been previously demonstrated that puffing, the physical processing using high heat and pressure, of turmeric increases the antioxidant and anti-inflammatory activities by increasing phenolic compounds in the extract. The current study sought to determine if high hydrostatic pressure extraction (HHPE), a non-thermal extraction at over 100 MPa, aids in the chemical changes and antioxidant functioning of turmeric. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) analyses were conducted and assessed the content of total phenol compounds in the extract. The chemical changes of curcuminoids were also determined by high performance liquid chromatography (HPLC). Among the three variables of ethanol concentration, pressure level, and treatment time, ethanol concentration was the most influential factor for the HHPE of turmeric. HHPE at 400 MPa for 20 min with 70% EtOH was the optimal extraction condition for the highest antioxidant activity. Compositional analysis revealed that 2-methoxy-4-vinylphenol was produced by puffing. Vanillic acid and ferulic acid content increased with increasing HHPE time. Synergistic effect was not observed on antioxidant activity when the turmeric was sequentially processed using puffing and HHPE.

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

2010 ◽  
Vol 30 (4) ◽  
pp. 507-513 ◽  
Author(s):  
C. Queiroz ◽  
C. F.F. Moreira ◽  
F. C. Lavinas ◽  
M. L.M. Lopes ◽  
E. Fialho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction

2009 ◽  
Vol 382 (1-2) ◽  
pp. 139-143 ◽  
Author(s):  
Jun Xi ◽  
Deji Shen ◽  
Shou Zhao ◽  
Bingbing Lu ◽  
Ye Li ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Green Tea ◽  
High Hydrostatic Pressure ◽  
Tea Leaves ◽  
Green Tea Leaves ◽  
Pressure Extraction

Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice

2021 ◽  
pp. 108201322110043
Author(s):  
Tianshun Chen ◽  
Bin Li ◽  
Chi Shu ◽  
Jinlong Tian ◽  
Ye Zhang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
Enzyme Activities ◽  
High Hydrostatic Pressure ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Combined Effect ◽  
Soluble Solids ◽  
Microbial Load ◽  
Blueberry Juice

The current study is aimed to evaluate the combined effect of thermosonication (TS) and high hydrostatic pressure (HHP) on enzyme activities (polyphenolase and peroxidase), microbial load and phenolic compounds (phenols, flavonoids, and anthocyanins) of blueberry juice. Blueberry juice has been treated with TS (40 kHz and 240 W) at different temperatures (25 °C and 45 °C) for 15 mins with subsequent different HHP (200, 400 and 600 MPa) for 5 mins at room temperature. The results revealed that a combined use of HHP of 400 MPa and 600 MPa with TS at 45 °C not only reduced microorganisms below 1 logCFU/mL, but also significantly inactivated enzymes. The treatments also increased the phenolic compounds, peroxyl radical scavenging capacity (PSC), and DPPH free radical scavenging activity to a higher level without causing any changes in soluble solids and pH. Therefore, the combination of HHP and TS can be used as a novel alternative nonthermal technology to improve the nutritional qualities of blueberry juice, which produces a desirable, healthy juice for consumers.

scholarly journals Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5252
Author(s):  
Andrea Gómez-Maqueo ◽  
Dora Steurer ◽  
Jorge Welti-Chanes ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
Indirect Effects ◽  
High Hydrostatic Pressure ◽  
Prickly Pear ◽  
Hydroxybenzoic Acid ◽  
Direct Effects ◽  
Food Matrix ◽  
Health Promoting ◽  
Commercial Processing

High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear fruits (Opuntia ficus-indica L. Mill. var. Pelota and Sanguinos) treated with HHP (100, 350, and 600 MPa; come-up time and 5 min). The effects of HHP on pulps (edible fraction) and peels (sources of potential healthy ingredients) were assessed. In pulps, betanin bioaccessibility increased (+47% to +64%) when treated at 350 MPa/5 min. In HHP-treated pulps, increases in the bioaccessibility of piscidic acid (+67% to +176%) and 4-hydroxybenzoic acid glycoside (+126% to 136%) were also observed. Isorhamnetin glycosides in peels treated at 600 MPa/CUT had higher bioaccessibility (+17% to +126%) than their controls. The effects of HHP on the bioaccessibility of health-promoting compounds are not exclusively governed by extractability increases of antioxidants in the food matrix (direct effects). In this work we found evidence that indirect effects (effects on the food matrix) could also play a role in the increased bioaccessibility of antioxidants in fruits treated with HHP.

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