通过生物精炼过程获得的哈斯鳄梨皮提取物的抗氧化和神经保护潜力：农业食品废物增值的可持续战略

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-26 DOI:10.1016/j.lwt.2024.117119

Juan Felipe Grisales-Mejía , Gerardo Álvarez-Rivera , Margarita M. Andrade-Mahecha , Hugo A. Martínez-Correa , Jose A. Mendiola , Alejandro Cifuentes , Elena Ibañez

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引用次数: 0

摘要

本研究提出了一种新的三步生物炼制方法，用于从哈斯鳄梨（Persea americana, Mill.）外果皮中提取生物活性化合物。通过依次使用超临界CO2、CO2膨胀乙醇和亚临界水，我们有效地回收了一系列具有不同植物化学特征和有效生物活性的提取物。我们的创新提取策略优于传统方法，展示了生物精炼在农业副产品可持续增值方面的潜力。中、高提取物具有较强的抗氧化和抗胆碱酯酶活性。例如，co2膨胀乙醇提取物的ABTS自由基阳离子清除能力为3.01±0.06 mmol Trolox当量/g，抗胆碱酯酶活性的SC50值为53.4±1.2 μg/mL。这些发现强调了将生物炼制过程纳入循环经济倡议的可行性，以创造高价值的生物产品，同时最大限度地减少浪费。

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Antioxidant and neuroprotective potential of extracts from Hass avocado peel obtained through a biorefinery process: A sustainable strategy for the valorization of agro-food waste

This study presents a novel three-step biorefinery approach for extracting bioactive compounds from Hass avocado (Persea americana, Mill.) epicarp. By sequentially using supercritical CO₂, CO₂-expanded ethanol, and subcritical water, we efficiently recovered a diverse range of extracts with distinct phytochemical profiles and potent biological activities. Our innovative extraction strategy outperformed conventional methods, demonstrating the potential of biorefinery for sustainable valorization of agricultural byproducts. Medium and high extracts exhibited strong antioxidant and anticholinesterase activity. For example, the CO₂-expanded ethanol extracts demonstrated an ABTS radical cation scavenging capacity of 3.01 ± 0.06 mmol Trolox equivalents/g and an SC50 value of 53.4 ± 1.2 μg/mL for anticholinesterase activity. These findings highlight the feasibility of integrating biorefinery processes into circular economy initiatives to create high-value bioproducts while minimizing waste.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.