A Strategy to Minimize the Chlorophyll Content in the Phenolic Extract of Sugar Beet Leaves: Can this Extract Work as a Natural Antioxidant in Vegetable Oils?
Peyman Ebrahimi, Ipek Bayram, Dasha Mihaylova, Anna Lante
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Abstract
The presence of chlorophylls in phenolic extracts may limit their use in food products due to undesirable coloration. This project seeks to minimize the co-extraction of chlorophylls during the ultrasonic-assisted extraction (UAE) of polyphenols from sugar beet leaves (SBLs) by optimizing the extraction condition using response surface methodology (RSM). Optimization aimed to minimize the chlorophyll yield (CY) of the extraction while maximizing the total phenolic content (TPC) and total flavonoid content (TFC) with the lowest possible amount of sample. Optimized extraction parameters were 25% ethanol as solvent, 8 min extraction time, and 3.98% (w/v) solid:liquid ratio. The experimental values at optimized condition were 11.49 ± 0.66 mmol gallic acid equivalent (GAE)/L TPC, 2.09 ± 0.06 mmol quercetin equivalent/L TFC, and 0.05 ± 0.01 mg/g CY. In the optimized extract, the ferric reducing antioxidant power (FRAP) was 3.16 ± 0.25 mmol trolox equivalent/L, and trans-ferulic acid had the highest concentration (123.39 ± 4.13 µmol/L) among the detected phenolic compounds. The optimized extract, at a phenolic concentration of 300 µmol GAE/L, chelated cupric and ferrous ions by 48.95 ± 1.06%, and 66.18 ± 1.31%, respectively. Adding the optimized extract to vegetable oils increased their oxidative stability significantly (p < 0.05). The antioxidant activity index of the optimized extract in all the cases was comparable to butylated hydroxytoluene (BHT), confirming that the obtained extract could be a reliable substitute for synthetic antioxidants. The results of this study are important in enhancing the utilization of extracts recovered from food by-products in the food industry.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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