In this paper, the gas-assisted combined with glycerol extraction (GAGE) for polyphenol recovery from lotus seedpods (LSPs) was modeled and optimized. Box-Behnken design was applied to optimize the total polyphenol content (TPC) of LSP along with enhancing antioxidant activities using response surface methodology based on the TPC extraction yield (%), which was affected by glycerol concentration, time, temperature, and glycerol-to-solid ratio. The optimal conditions for the LSP extract were glycerol-to-solid ratio, 42 mL/g; time, 50 min; concentration of glycerol, 45%; and temperature, 70 °C. Ultra-high-pressure liquid chromatography integrated with triple-time-of-flight mass spectrophotometry (UPLC-Triple-TOF/MS) analysis revealed nine biologically active polyphenols. Furthermore, Fourier-transform infrared spectroscopy and scanning electron microscopy results demonstrated the effect and influence during extraction. The findings suggested that GAGE is a potential, green, and high-efficiency alternative that could be used to recover polyphenols from plant source byproducts.
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http://dx.doi.org/10.1021/acsomega.1c04190 | DOI Listing |
Food Res Int
January 2025
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy; Institute of Food Science & Technology, National Research Council, Via Roma 52, 83100, Avellino, Italy. Electronic address:
The winemaking process generates huge amounts of waste every year. Fermented grape pomace, the major by-waste product, holds significant value due to its chemical composition and technological properties. In this study a multi-omics approach was employed for the detailed molecular characterization of fermented grape pomace from Montepulciano grape, a widely used Italian red grape variety.
View Article and Find Full Text PDFPharmaceutics
December 2024
Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy.
Background/objectives: Nowadays, sustainability efforts focus on extracting natural cosmeceutical ingredients, such as polyphenols, from agri-food waste, for example, black bentonite (BB). The aims of this work were to validate an antioxidant cosmetic ingredient obtained from the waste BB and embed it into an ad hoc designed oromucosal spray intended for oral cavity wellness.
Methods: Focusing on sustainability, the study tested PEG200, propylene glycol, and their mixtures as unconventional and green extraction solvents, aligned with a waste-to-market approach.
Nutrients
December 2024
Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen Macarena/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
Transient ischemic attack (TIA) is a well-established risk factor for future strokes, making interventions that target recovery and vascular risk crucial. This study aimed to assess the safety and clinical effects of a polyphenol-rich extract in post-TIA patients. A randomized, triple-blind, placebo-controlled trial was conducted with participants who had a history of TIA or minor stroke and who received 1 g of Salicornia extract or placebo over 11 months.
View Article and Find Full Text PDFMolecules
December 2024
Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples Federico II, 83100 Avellino, Italy.
The polyphenol extraction and evolution during a traditional 14-day fermentation of the Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first time investigated, with the purpose of optimizing the phenolic profile in finished wines. Anthocyanins, BSA-reactive tannins, iron-reactive phenols, and vanillin-reactive flavans (VRFs) were analyzed in the free-run must, pressed pomace liquid, and in pomace extracts at different maceration times. Experimental evidence suggested that, instead of the typical 14-day maceration of Aglianico grapes, it is recommendable to choose an 11-day maceration in order to prevent the over-extraction of polyphenols that may detrimentally affect the sensory characteristics of wines.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland.
Grape pomace, the solid residue from winemaking, is a rich source of polyphenolic compounds with significant antioxidant properties. However, the efficient extraction of these valuable compounds remains a challenge. This study focuses on optimizing the conditions for the enzyme-assisted extraction of polyphenolic compounds from red grape pomace using cellulase, hemicellulase, and pectinase.
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