Comparative Analysis of Sustainable Extraction Methods and Green Solvents for Olive Leaf Extracts with Antioxidant and Antihyperglycemic Activities.

Olive leaves are agro-industrial waste that pose an environmental management problem. However, they contain polyphenolic compounds with important bioactive properties beneficial to human. This study aimed to evaluate the effectiveness of two extraction technologies (pressurized liquid extraction and ultrasound-assisted extraction) combined with green solvents (pure water, 15% ethanol, and 15% glycerol) at 50 °C and 70 °C.

Development of antioxidant films based on anthocyanin microcapsules extracted from purple corn cob and incorporated into a chitosan matrix.

Biodegradable food packaging films were prepared from chitosan incorporated with microencapsulated anthocyanins powder (MAP) that was extracted from purple corn cob using the casting method. Anthocyanins extracts were microencapsulated with maltodextrin, gum arabic, and soy protein using a spray-drying method. The film based on chitosan and MAP (CHt@MAP) was prepared through citric acid cross-linking and plasticization with glycerol.

Pressurized Liquid Extraction of Antioxidant and α-Amylase-Inhibitory Compounds from Red Seaweed Using Water-Ethanol Mixtures.

Red seaweeds from the coastal shores of Ilo (Peru) are a natural source of high-value compounds beneficial to health due to their high antioxidant capacity. Thus, this work evaluated the effect of water-ethanol mixtures (0, 15, and 30%; /) at high temperatures (90, 120, and 150 °C) on the polyphenol content, antioxidant capacity, and polyphenols profile of red seaweed () during a pressurized liquid extraction process, whose parameters were set at 10 atm, with a single cycle of extraction and a volume of 150%. An increase in temperature and ethanol had a positive effect on antioxidant compounds.

Divergent effects of azithromycin on purple corn (Zea mays L.) cultivation: Impact on biomass and antioxidant compounds.

The present study assessed the impact of using irrigation water contaminated with Azithromycin (AZM) residues on the biomass and antioxidant compounds of purple corn; for this purpose, the plants were cultivated under ambient conditions, and the substrate used consisted of soil free from AZM residues, mixed with compost in a ratio of 1:1 (v/v). The experiment was completely randomized with four replications, with treatments of 0, 1, 10, and 100 μg/L of AZM. The results indicate that the presence of AZM in irrigation water at doses of 1 and 10 μg/L increases the weight of dry aboveground biomass, while at an amount of 100 μg/L, it decreases.

Exploring a Sustainable Process for Polyphenol Extraction from Olive Leaves.

Olive leaves are residues from pruning and harvesting and are considered an environmental management problems. Interestingly, these residues contain high polyphenol concentrations, which can be used to treat chronic diseases. However, these compounds are a technological challenge due to their thermolability and reactivity during extraction.

Selective Recovery of Polyphenols from Discarded Blueberries ( L.) Using Hot Pressurized Liquid Extraction Combined with Isopropanol as an Environmentally Friendly Solvent.

The use of water-ethanol mixtures in hot pressurized liquid extraction (HPLE) to recover phenolic compounds from agro-industrial waste has been successfully investigated. However, the unresolved challenge of reducing solvent costs associated with the process hinders the scaling of this eco-friendly technology. This study evaluated the use of isopropanol as an alternative, lower-cost solvent for recovering polyphenols from discarded blueberries through the HPLE process.

Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines.

The presence of antibiotic residues in drinking water may be a source of contamination, which could affect the diffusion of polyphenols into the wine must during the traditional fermentation process. Antibiotic residues such as ivermectin, hydroxychloroquine, ciprofloxacin, and azithromycin on the diffusion of polyphenols and anthocyanins during wine fermentation were studied. Different samples were taken at different periods (0, 48, 96, and 168 h) to analyse the total polyphenols, anthocyanin content, and antioxidant capacity, which were correlated with Peleg's equation to establish the diffusion kinetics of these compounds.

Effect of the Integrated Addition of a Red Tara Pods () Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers.

A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440-2560 µg/mL of dough water) and NaCl (0.3-1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of crackers.

Chemical Properties of Vitis Vinifera Pomace Extracts Obtained by Hot Pressurized Liquid Extraction, and Their Inhibitory Effect on Type 2 Diabetes Mellitus Related Enzymes.

Grape pomace polyphenols inhibit Type 2 Diabetes Mellitus (T2DM)-related enzymes, reinforcing their sustainable recovery to be used as an alternative to the synthetic drug acarbose. Protic co-solvents (ethanol 15% and glycerol 15%) were evaluated in the hot pressurized liquid extraction (HPLE) of Carménère pomace at 90, 120, and 150 °C in order to obtain extracts rich in monomers and oligomers of procyanidins with high antioxidant capacities and inhibitory effects on α-amylase and α-glucosidase. The higher the HPLE temperature (from 90 °C to 150 °C) the higher the total polyphenol content (~79%, ~83%, and ~143% for water-ethanol, water-glycerol and pure water, respectively) and antioxidant capacity of the extracts (Oxygen Radical Absorbance Capacity, ORAC), increased by ~26%, 27% and 13%, while the half maximal inhibitory concentration (IC) decreased by ~65%, 67%, and 59% for water-ethanol, water-glycerol, and pure water extracts, respectively).

Glycerol as Alternative Co-Solvent for Water Extraction of Polyphenols from Pomace: Hot Pressurized Liquid Extraction and Computational Chemistry Calculations.

Glycerol is a co-solvent for water extraction that has been shown to be highly effective for obtaining polyphenol extracts under atmospheric conditions. However, its efficacy under subcritical conditions has not yet been studied. We assessed different water-glycerol mixtures (15%, 32.

The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts.

Sequential extraction and purification stages are required to obtain extracts rich in specific polyphenols. However, both separation processes are often optimized independently and the effect of the integrated process on the global recovery of polyphenols has not been fully elucidated yet. We assessed the impact of hot-pressurized liquid extraction (HPLE) conditions (temperature: 90-150 °C; ethanol concentration: 15%-50%) on the global recovery of specific phenolic acids, flavanols, flavonols and stilbenes from grape pomace in an integrated HPLE/resin purification (RP) process.

The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction-Resin Purification Process.

Hot pressurized liquid extraction has been used to obtain polyphenols; however, its operating conditions can generate hydroxymethylfurfural, a potential human carcinogen. The addition of ethanol can reduce process temperatures and retain extraction efficiencies, but the ethanol may reduce the recovery of polyphenols in the subsequent purification stage, affecting the antioxidant properties of the extracts. This study evaluates a combined hot pressurized liquid extraction-resin purification process to obtain polyphenol extracts from spent ground coffee reduced in hydroxymethylfurfural.

Polyphenols of Grapes.

is the emblematic grape of Chile. Recent studies indicate that it has a different polyphenolic profile than other commercial varieties of grape among other factors, due to its long maturation period. The grape and wine of Carménère stand out for having high concentrations of anthocyanins (malvidin), flavonols (quercetin and myricetin) and flavanols (catechin, epicatechin and epigallocatechin).