Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction

Giuseppe Caputo, Renata Adami, Ernesto Reverchon, Giuseppe Caputo, Mariarosa Scognamiglio, Miguel A. Meneses

Risultato della ricerca: Article

36 Citazioni (Scopus)

Abstract

Supercritical Antisolvent Extraction (SAE) was used in the recovery of antioxidant compounds from mango by-products. The antioxidant extract was obtained by solid-liquid extraction using aqueous acetone (80% v/v) and subsequent adsorption/desorption in C18 cartridge. Recovery of antioxidants was performed by SAE using SC-CO2 as antisolvent. The temperature and pressure parameters were varied in the range 35-45°C and 8-15 MPa. The SAE process allowed the recovery of about 90% of the initial phenolic compounds, the best recovery was obtained at 40°C and 10 MPa and the main compounds were mangiferin, isomangiferin, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-xyloside, quercetin 3-O-arabinoside, quercetin and kaempferol. The product obtained was a dry powder, spherical nanoparticles with a particle diameter of 143 ± 40 nm with an antioxidant activity of 851.9 μMol TE/g and a half inhibition concentration of DPPH radical of 90 μg/mL. The analyses performed indicated that SAE processing of natural extracts is effective for improving the activity of natural antioxidant compounds by producing nanoparticles
Lingua originaleEnglish
pagine (da-a)45-53
Numero di pagine9
RivistaJournal of Food Engineering
Volume163
Stato di pubblicazionePublished - 2015

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Mangifera
Mangifera indica
quercetin
byproducts
phenolic compounds
Antioxidants
Quercetin
antioxidants
nanoparticles
Nanoparticles
galactosides
extracts
kaempferol
Acetone
mangoes
desorption
Powders
acetone
Adsorption
glucosides

All Science Journal Classification (ASJC) codes

  • Food Science

Cita questo

Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction. / Caputo, Giuseppe; Adami, Renata; Reverchon, Ernesto; Caputo, Giuseppe; Scognamiglio, Mariarosa; Meneses, Miguel A.

In: Journal of Food Engineering, Vol. 163, 2015, pag. 45-53.

Risultato della ricerca: Article

Caputo, Giuseppe ; Adami, Renata ; Reverchon, Ernesto ; Caputo, Giuseppe ; Scognamiglio, Mariarosa ; Meneses, Miguel A. / Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction. In: Journal of Food Engineering. 2015 ; Vol. 163. pagg. 45-53.
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abstract = "Supercritical Antisolvent Extraction (SAE) was used in the recovery of antioxidant compounds from mango by-products. The antioxidant extract was obtained by solid-liquid extraction using aqueous acetone (80{\%} v/v) and subsequent adsorption/desorption in C18 cartridge. Recovery of antioxidants was performed by SAE using SC-CO2 as antisolvent. The temperature and pressure parameters were varied in the range 35-45°C and 8-15 MPa. The SAE process allowed the recovery of about 90{\%} of the initial phenolic compounds, the best recovery was obtained at 40°C and 10 MPa and the main compounds were mangiferin, isomangiferin, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-xyloside, quercetin 3-O-arabinoside, quercetin and kaempferol. The product obtained was a dry powder, spherical nanoparticles with a particle diameter of 143 ± 40 nm with an antioxidant activity of 851.9 μMol TE/g and a half inhibition concentration of DPPH radical of 90 μg/mL. The analyses performed indicated that SAE processing of natural extracts is effective for improving the activity of natural antioxidant compounds by producing nanoparticles",
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T1 - Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction

AU - Caputo, Giuseppe

AU - Adami, Renata

AU - Reverchon, Ernesto

AU - Caputo, Giuseppe

AU - Scognamiglio, Mariarosa

AU - Meneses, Miguel A.

PY - 2015

Y1 - 2015

N2 - Supercritical Antisolvent Extraction (SAE) was used in the recovery of antioxidant compounds from mango by-products. The antioxidant extract was obtained by solid-liquid extraction using aqueous acetone (80% v/v) and subsequent adsorption/desorption in C18 cartridge. Recovery of antioxidants was performed by SAE using SC-CO2 as antisolvent. The temperature and pressure parameters were varied in the range 35-45°C and 8-15 MPa. The SAE process allowed the recovery of about 90% of the initial phenolic compounds, the best recovery was obtained at 40°C and 10 MPa and the main compounds were mangiferin, isomangiferin, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-xyloside, quercetin 3-O-arabinoside, quercetin and kaempferol. The product obtained was a dry powder, spherical nanoparticles with a particle diameter of 143 ± 40 nm with an antioxidant activity of 851.9 μMol TE/g and a half inhibition concentration of DPPH radical of 90 μg/mL. The analyses performed indicated that SAE processing of natural extracts is effective for improving the activity of natural antioxidant compounds by producing nanoparticles

AB - Supercritical Antisolvent Extraction (SAE) was used in the recovery of antioxidant compounds from mango by-products. The antioxidant extract was obtained by solid-liquid extraction using aqueous acetone (80% v/v) and subsequent adsorption/desorption in C18 cartridge. Recovery of antioxidants was performed by SAE using SC-CO2 as antisolvent. The temperature and pressure parameters were varied in the range 35-45°C and 8-15 MPa. The SAE process allowed the recovery of about 90% of the initial phenolic compounds, the best recovery was obtained at 40°C and 10 MPa and the main compounds were mangiferin, isomangiferin, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-xyloside, quercetin 3-O-arabinoside, quercetin and kaempferol. The product obtained was a dry powder, spherical nanoparticles with a particle diameter of 143 ± 40 nm with an antioxidant activity of 851.9 μMol TE/g and a half inhibition concentration of DPPH radical of 90 μg/mL. The analyses performed indicated that SAE processing of natural extracts is effective for improving the activity of natural antioxidant compounds by producing nanoparticles

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JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

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