Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-11-20 DOI:10.1007/s00217-024-04622-9

Lucia Sportiello, Roberta Tolve, Federico Grassi, Matteo Zanoni, Barbara Simonato, Fabio Favati

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引用次数: 0

Abstract

The food industry requires novel green solvents to extract bioactive compounds, particularly regarding agrifood by-product valorization. Considering this, an eco-friendly ultrasound-assisted method for extracting phenolic compounds from the processing residues of red chicory of Treviso Precoce IGP using natural deep eutectic solvents (NaDESs) has been developed. Citric acid:choline chloride (1:2) was identified as the most suitable NaDES based on its stability and extraction capability towards phenolic compounds. Using a three-factor, three-level Box–Behnken experimental design combined with Response Surface Modeling, the maximization of polyphenol yield by optimizing the water percentage in NaDES, the ultrasound extraction time, and the citric acid: choline chloride molar ratio has been obtained. The maximum extraction yield (117.43 ± 0.33 and 2894 ± 0.22 μg/mL of chlorogenic and chicoric acids, respectively) was obtained by using a 3:2 citric acid:choline chloride molar ratio with 25% of water and by sonicating the extracts for 49 min. Considering the green nature, biodegradability, and low cost of NaDES, the obtained polyphenolic extracts are expected to offer advantages in industrial food and pharmaceutical applications, eliminating the need for expensive downstream purification steps.

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用天然深共晶溶剂从菊苣副产物中环保提取花青素化合物

食品工业需要新的绿色溶剂来提取生物活性化合物，特别是关于农产品副产品的增值。为此，研究了一种利用天然深共晶溶剂（NaDESs）从Treviso Precoce IGP红菊苣加工残留物中提取酚类化合物的超声辅助环保方法。基于柠檬酸：氯化胆碱（1:2）的稳定性和对酚类化合物的提取能力，确定其为最合适的NaDES。采用三因素、三水平Box-Behnken实验设计，结合响应面模型，通过优化NaDES中水含量、超声提取时间、柠檬酸与氯化胆碱的摩尔比，得到了多酚收率的最大化。在柠檬酸：氯化胆碱摩尔比为3:2、水质量为25%的条件下，超声提取49 min，绿原酸和绿原酸的提取率最高，分别为117.43±0.33和2894±0.22 μg/mL。考虑到NaDES的绿色、可生物降解性和低成本，所获得的多酚提取物有望在工业食品和制药应用中具有优势。不需要昂贵的下游净化步骤。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.