Optimized Extraction of Polyphenols from Kiwifruit Peels and Their Biological Activities.

IF 2.7 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
BioTech Pub Date : 2024-12-02 DOI:10.3390/biotech13040054
Batoul Shkeir, Nada El Darra, Bilal Azakir, Salma Khazaal, Elie Salem Sokhn, Mohamed Koubaa, Richard G Maroun, Nicolas Louka, Espérance Debs
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Abstract

(1) Background: Kiwifruit is a globally valued fruit. Its industrial processing produces a substantial amount of waste, particularly peels, which present an appealing potential source of bioactive compounds. This study focuses on optimizing the extraction of phenolics from kiwi peels using a water bath (WB) and infrared irradiation (IR) and assessing their biological activities. (2) Methods: Optimal conditions for polyphenol extraction from kiwifruit peels, in terms of temperature and time, were determined using Response Surface Methodology. Total phenolic content (TPC) was measured by the Folin-Ciocalteu method, and antioxidant activity was assessed utilizing the DPPH method. Antibacterial activities against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium were determined using the minimum inhibitory concentration (MIC). The lyophilized extract was tested for its anticancer effect on A549 lung cancer cell lines. The phytochemical profiles of the WB and IR extracts were analyzed through High-Performance Liquid Chromatography (HPLC). (3) Results: The optimal extraction conditions for the WB method were found to be 75 °C for 35 min, and 90 °C for 5 min for IR. The corresponding TPC obtained by IR was 21 mg GAE/g DM, which was 4.4 times higher than that obtained by WB (4.8 mg GAE/g DM). This indicates that IR was more efficient in extracting phenolics from kiwi peels. The antioxidant activity under the optimum conditions of WB and IR was 14 mg TE/g DM and 16 mg TE/g DM, respectively. Both the WB and IR extracts demonstrated antibacterial activity against B. cereus with an MIC value of 25 mg/mL. Additionally, the IR extract displayed an antibacterial effect against S. aureus, with an MIC value of 50 mg/mL. The WB and IR kiwi peel extracts were effective in significantly reducing A549 cell viability at 50 µg/mL and 100 µg/mL, respectively. Caffeic acid (0.54 ppm) and catechin (5.44 ppm) were the major polyphenols identified in WB and IR extracts, as determined by HPLC. (4) Conclusions: IR was more efficient in extracting phenolics from kiwi peels than WB. The findings also suggest that kiwi peel can be effectively utilized as an antioxidant, antibacterial, and anticancer agent.

猕猴桃果皮中多酚的优化提取及其生物活性研究。
(1) 背景:猕猴桃是一种具有全球价值的水果。在工业加工过程中会产生大量废弃物,尤其是果皮,而这些废弃物是生物活性化合物的潜在来源。本研究的重点是利用水浴(WB)和红外照射(IR)优化猕猴桃果皮中酚类物质的提取,并评估其生物活性。(2) 方法:采用响应面法确定从猕猴桃皮中提取多酚的最佳温度和时间条件。总酚含量(TPC)用 Folin-Ciocalteu 法测量,抗氧化活性用 DPPH 法评估。对蜡样芽孢杆菌、金黄色葡萄球菌、大肠杆菌和鼠伤寒沙门氏菌的抗菌活性采用最小抑菌浓度(MIC)进行测定。冻干提取物对 A549 肺癌细胞株的抗癌效果进行了测试。通过高效液相色谱法(HPLC)分析了 WB 和 IR 提取物的植物化学成分。(3) 结果:发现 WB 法的最佳提取条件为 75 °C 35 分钟,IR 法的最佳提取条件为 90 °C 5 分钟。红外法得到的相应 TPC 为 21 mg GAE/g DM,是 WB 法(4.8 mg GAE/g DM)的 4.4 倍。这表明红外法提取猕猴桃皮中酚类物质的效率更高。在最佳条件下,WB 和 IR 的抗氧化活性分别为 14 mg TE/g DM 和 16 mg TE/g DM。WB 和 IR 提取物对蜡样芽孢杆菌都具有抗菌活性,其 MIC 值为 25 mg/mL。此外,IR 提取物对金黄色葡萄球菌也有抗菌作用,其 MIC 值为 50 毫克/毫升。WB和IR猕猴桃皮提取物分别在50微克/毫升和100微克/毫升的浓度下有效地降低了A549细胞的存活率。经 HPLC 测定,咖啡酸(0.54 ppm)和儿茶素(5.44 ppm)是 WB 和 IR 提取物中的主要多酚。(4) 结论:红外提取猕猴桃果皮中的酚类物质的效率高于红外提取。研究结果还表明,猕猴桃皮可以有效地用作抗氧化剂、抗菌剂和抗癌剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
BioTech
BioTech Immunology and Microbiology-Applied Microbiology and Biotechnology
CiteScore
3.70
自引率
0.00%
发文量
51
审稿时长
11 weeks
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