Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

https://doi.org/10.17221/316/2016-CJFSCitation:VEGA-ARROY D.J., RUÍZ-ESPINOSA H., LUNA-GUEVARA J.J., LUNA-GUEVARA M.L., HERNÁNDEZ-CARRANZA P., ÁVILA-SOSA R., OCHOA-VELASCO C.E. (2017): Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel. Czech J. Food Sci., 35: 456-465.
download PDF
The effect of different solvents and extraction methods on total anthoc yanins, phenolic compounds, and antioxidant capacity from x´kijit (renealmia alpinia Rottb. Maas) peels was evaluated. In order to evaluate the effect of solvents on the bioactive compounds extraction efficienc y and antioxidant capacity, a special cubic mixture design model was implemented with ethanol, methanol, and acetone as solvents and conventional (agitation – 1 and 6 h; Soxhlet – 2 and 4 h), novel (power ultrasound – 2.5 and 5 min) methods, and combination of extraction methods. Acceptable correla - tions between predicted and experimental data were obtained for total anthoc yanins ( r2  = 0.95), phenolic compounds (r2 = 0.78), and antioxidant capacity (r2 = 0.97), with methanol exhibiting the highest extraction yield of bioactive compounds and resultant antioxidant capacity. Although the extraction of total anthocyanins (82.2–85.8 mg cyanidine/ kg) and phenolic compounds (183.6–207.0 mg GAE/kg) was best carried out through Soxhlet, the ultrasonic treat- ment showed similar antioxidant capacity values (27.4–34.3 mg Trolox/kg) to those of 2-h Soxhlet. Moreover, a 5-min ultrasound pretreatment significantly increased (p < 0.05) phenolic compounds by 11, 21 and 12% when combined with agitation 1, 6, and 2-h Soxhlet treatments, respectively ; while the antioxidant capacity increased by 26, 48, and 22% for the same treatments. Ultrasound might be used as a valuable, green alternative procedure for improving the solvent extraction of bioactive compounds.
References:
Achat Sabiha, Tomao Valérie, Madani Khodir, Chibane Mohamed, Elmaataoui Mohamed, Dangles Olivier, Chemat Farid (2012): Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale. Ultrasonics Sonochemistry, 19, 777-786 https://doi.org/10.1016/j.ultsonch.2011.12.006
 
Azmir J., Zaidul I.S.M., Rahman M.M., Sharif K.M., Mohamed A., Sahena F., Jahurul M.H.A., Ghafoor K., Norulaini N.A.N., Omar A.K.M. (2013): Techniques for extraction of bioactive compounds from plant materials: A review. Journal of Food Engineering, 117, 426-436 https://doi.org/10.1016/j.jfoodeng.2013.01.014
 
BALACHANDRAN S, KENTISH S, MAWSON R, ASHOKKUMAR M (2006): Ultrasonic enhancement of the supercritical extraction from ginger. Ultrasonics Sonochemistry, 13, 471-479 https://doi.org/10.1016/j.ultsonch.2005.11.006
 
Cacace J.E., Mazza G. (2003): Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering, 59, 379-389 https://doi.org/10.1016/S0260-8774(02)00497-1
 
Chandrapala Jayani, Oliver Christine, Kentish Sandra, Ashokkumar Muthupandian (2012): Ultrasonics in food processing. Ultrasonics Sonochemistry, 19, 975-983 https://doi.org/10.1016/j.ultsonch.2012.01.010
 
Chemat Farid, Rombaut Natacha, Sicaire Anne-Gaëlle, Meullemiestre Alice, Fabiano-Tixier Anne-Sylvie, Abert-Vian Maryline (2017): Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540-560 https://doi.org/10.1016/j.ultsonch.2016.06.035
 
Chow Rachel, Blindt Renoo, Chivers Robert, Povey Malcolm (2003): The sonocrystallisation of ice in sucrose solutions: primary and secondary nucleation. Ultrasonics, 41, 595-604 https://doi.org/10.1016/j.ultras.2003.08.001
 
Corrales Margarita, García Avelina Fernández, Butz Peter, Tauscher Bernhard (2009): Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. Journal of Food Engineering, 90, 415-421 https://doi.org/10.1016/j.jfoodeng.2008.07.003
 
Corrales M., Toepfl S., Butz P., Knorr D., Tauscher B. (2008): Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science & Emerging Technologies, 9, 85-91 https://doi.org/10.1016/j.ifset.2007.06.002
 
Erkan Mustafa, Wang Shiow Y., Wang Chien Y. (2008): Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biology and Technology, 48, 163-171 https://doi.org/10.1016/j.postharvbio.2007.09.028
 
Gan Chee-Yuen, Latiff Aishah A. (2011): Optimisation of the solvent extraction of bioactive compounds from Parkia speciosa pod using response surface methodology. Food Chemistry, 124, 1277-1283 https://doi.org/10.1016/j.foodchem.2010.07.074
 
GHAFOOR KASHIF, HUI TENG, CHOI YONG HEE (2011): OPTIMIZATION OF ULTRASONIC-ASSISTED EXTRACTION OF TOTAL ANTHOCYANINS FROM GRAPE PEEL USING RESPONSE SURFACE METHODOLOGY. Journal of Food Biochemistry, 35, 735-746 https://doi.org/10.1111/j.1745-4514.2010.00413.x
 
Gomes Wesley Faria, Tiwari Brijesh Kumar, Rodriguez Óscar, de Brito Edy Sousa, Fernandes Fabiano André Narciso, Rodrigues Sueli (2017): Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice. Food Chemistry, 218, 261-268 https://doi.org/10.1016/j.foodchem.2016.08.132
 
Gómez-Betancur I., Benjumea D. (2014): Traditional use of the genus Renealmia and Renealmia alpinia (Rottb.) Maas (Zingiberaceae) – a review in the treatment of snakebites. Asian Pacific Journal of Tropical Medicine, 7: S574–S582.
 
Hernández-Carranza P., Ávila-Sosa R., Guerrero-Beltrán J.A., Navarro-Cruz A.R., Corona-Jiménez E., Ochoa-Velasco C.E. (2016): Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel. Journal of Food Processing and Preservation, 40, 103-115 https://doi.org/10.1111/jfpp.12588
 
Jacotet-Navarro M., Rombaut N., Deslis S., Fabiano-Tixier A.-S., Pierre F.-X., Bily A., Chemat F. (2016): Towards a “dry” bio-refinery without solvents or added water using microwaves and ultrasound for total valorization of fruit and vegetable by-products. Green Chem., 18, 3106-3115 https://doi.org/10.1039/C5GC02542G
 
Ju Zhi Yong, Howard Luke R. (2003): Effects of Solvent and Temperature on Pressurized Liquid Extraction of Anthocyanins and Total Phenolics from Dried Red Grape Skin. Journal of Agricultural and Food Chemistry, 51, 5207-5213 https://doi.org/10.1021/jf0302106
 
Jun Xi, Deji Shen, Ye Li, Rui Zhang (2011): Comparison of in vitro antioxidant activities and bioactive components of green tea extracts by different extraction methods. International Journal of Pharmaceutics, 408, 97-101 https://doi.org/10.1016/j.ijpharm.2011.02.002
 
Khan Muhammad Kamran, Abert-Vian Maryline, Fabiano-Tixier Anne-Sylvie, Dangles Olivier, Chemat Farid (2010): Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel. Food Chemistry, 119, 851-858 https://doi.org/10.1016/j.foodchem.2009.08.046
 
Khonkarn Ruttiros, Okonogi Siriporn, Ampasavate Chadarat, Anuchapreeda Songyot (2010): Investigation of fruit peel extracts as sources for compounds with antioxidant and antiproliferative activities against human cell lines. Food and Chemical Toxicology, 48, 2122-2129 https://doi.org/10.1016/j.fct.2010.05.014
 
Koca I., Ustun N.S., Koca A.F., Karadeniz B. (2008): Chemical composition, antioxidant activity and anthocyanin profiles of purple mulberry (Morus rubra) fruits. Journal of Food, Agriculture and Environment, 6: 39–42.
 
Li Ying, Fabiano-Tixier Anne Sylvie, Tomao Valérie, Cravotto Giancarlo, Chemat Farid (2013): Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent. Ultrasonics Sonochemistry, 20, 12-18 https://doi.org/10.1016/j.ultsonch.2012.07.005
 
Liu Shan, Jiang Lianzhou, Li Yang (2011): Research of aqueous enzymatic extraction of watermelon seed Oil of ultrasonic pretreatment assisted. Procedia Engineering, 15, 4949-4955 https://doi.org/10.1016/j.proeng.2011.08.921
 
Luna-Guevara M.L., Hernández-Carranza P., Luna-Guevara J.J., Flores-Sánchez R., Ochoa-Velasco C.E. (2015): Effect of sonication and blanching postharvest treatments on physicochemical characteristics and antioxidant compounds of tomatoes: fresh and refrigerated. Academia Journal of Agricultural Research, 3: 127–131.
 
MA Y, CHEN J, LIU D, YE X (2009): Simultaneous extraction of phenolic compounds of citrus peel extracts: Effect of ultrasound. Ultrasonics Sonochemistry, 16, 57-62 https://doi.org/10.1016/j.ultsonch.2008.04.012
 
Macía M. (2003): Renealmia Alpinia (Rottb.) Maas (Zingiberaceae): Planta comestible de la Sierra Norte de Puebla (México). Anales Jardín Botánico de Madrid, 60: 183–187.
 
Miguel-Sánchez M., Ochoa-Velasco C.E., López-Pérez J., Hernández-Carranza P., Luna-Guevara J.J., Contreras-Cortes L.E.U., Luna-Guevara M.L. (2015): Caracterización antioxidante de cáscara de x´kijit (Renealmia alpinia) una fruta desconocida. In: XXXVI Encuentro Nacional de la AMIDIQ, May 5–8, 2015, Cancún, Quintana Roo, México.
 
Moldovan Bianca, David Luminiţa, Chişbora Cristian, Cimpoiu Claudia (2012): Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit Extracts. Effects of Temperature, pH and Storage Solvent. Molecules, 17, 11655-11666 https://doi.org/10.3390/molecules171011655
 
Molina-Quijada D. M.A., Medina-Juárez L. A., González-Aguilar G. A., Robles-Sánchez R. M., Gámez-Meza N. (2010): Compuestos fenólicos y actividad antioxidante de cáscara de uva ( Vitis vinifera L.) de mesa cultivada en el noroeste de México Phenolic compounds and antioxidant activity of table grape ( Vitis vinifera L.) skin from northwest Mexico. CyTA - Journal of Food, 8, 57-63 https://doi.org/10.1080/19476330903146021
 
Patist Alex, Bates Darren (2008): Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innovative Food Science & Emerging Technologies, 9, 147-154 https://doi.org/10.1016/j.ifset.2007.07.004
 
Radojković M., Zeković Z., Jokić S., Vidović S., Lepojević Ž., Milošević S. (2012): Optimization of solid-liquid extraction of antioxidants from black mulberry leaves by response surface methodology. Food Technology and Biotechnology, 50: 167–176.
 
Saleh I.A., Vinatoru M., Mason T.J., Abdel-Azim N.S., Aboutabl E.A., Hammouda F.M. (2016): A possible general mechanism for ultrasound-assisted extraction (UAE) suggested from the results of UAE of chlorogenic acid from Cynara scolymus L. (artichoke) leaves. Ultrasonics Sonochemistry, 31, 330-336 https://doi.org/10.1016/j.ultsonch.2016.01.002
 
Spigno Giorgia, Tramelli Lorenza, De Faveri Dante Marco (2007): Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 81, 200-208 https://doi.org/10.1016/j.jfoodeng.2006.10.021
 
Thoo Yin Yin, Ho Swee Kheng, Liang Jia Yun, Ho Chun Wai, Tan Chin Ping (2010): Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia). Food Chemistry, 120, 290-295 https://doi.org/10.1016/j.foodchem.2009.09.064
 
Toma Maricela, Vinatoru M, Paniwnyk L, Mason T.J (2001): Investigation of the effects of ultrasound on vegetal tissues during solvent extraction. Ultrasonics Sonochemistry, 8, 137-142 https://doi.org/10.1016/S1350-4177(00)00033-X
 
Wang Lijun, Weller Curtis L. (2006): Recent advances in extraction of nutraceuticals from plants. Trends in Food Science & Technology, 17, 300-312 https://doi.org/10.1016/j.tifs.2005.12.004
 
World Health Organization (2003): Diet, nutrition and the prevention of chronic diseases. Report of the joint WHO/FAO expert consultation. WHO Technical Report Series, 916. Available at http://www.who.int/dietphysicalactivity/publications/trs916/download/en/ (accessed Feb 28, 2016).
 
Xu Guihua, Ye Xingqian, Chen Jianchu, Liu Donghong (2007): Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract. Journal of Agricultural and Food Chemistry, 55, 330-335 https://doi.org/10.1021/jf062517l
 
Yang Lei, Wang Han, Zu Yuan-gang, Zhao Chunjian, Zhang Lin, Chen Xiaoqiang, Zhang Zhonghua (2011): Ultrasound-assisted extraction of the three terpenoid indole alkaloids vindoline, catharanthine and vinblastine from Catharanthus roseus using ionic liquid aqueous solutions. Chemical Engineering Journal, 172, 705-712 https://doi.org/10.1016/j.cej.2011.06.039
 
Złotek Urszula, Mikulska Sylwia, Nagajek Małgorzata, Świeca Michał (2016): The effect of different solvents and number of extraction steps on the polyphenol content and antioxidant capacity of basil leaves (Ocimum basilicum L.) extracts. Saudi Journal of Biological Sciences, 23, 628-633 https://doi.org/10.1016/j.sjbs.2015.08.002
 
download PDF

© 2019 Czech Academy of Agricultural Sciences