-
OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION OF
ANTIOXIDANTS FROM POTATO PEELS
ASHUTOSH SINGH
Department of Bioresource Engineering
Faculty of Agricultural and Environmental Sciences
McGill University
Ste Anne De Bellevue, Quebec, Canada
August 2010
A thesis submitted to the McGill University in partial
fulfillment of the
requirements of the degree of
Master of Science
in
Bioresource Engineering
2010 Ashutosh Singh
-
ii
OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION OF
ANTIOXIDANTS
FROM POTATO PEELS
Ashutosh Singh
ABSTRACT
Potato processing by industries generates large volumes of
potato peels which are a low-
value by-product. They have been shown to contain significant
levels of phenolic antioxidants
with high antioxidant capacity. In the present study, effect of
microwave-assisted extraction
(MAE) on recovery of phenolic compounds from potato peels was
investigated. Operational
parameters of MAE were optimized using response surface
methodology individually based on
total phenolics, ascorbic acid, chlorogenic acid, caffeic acid,
ferulic acid, DPPH (1,1-diphenyl-2-
picrylhydrazyl) radical scavenging activity.
The independent extraction parameters for MAE such as extraction
time, solvent
concentration and microwave-power level were evaluated using a
central composite design to
access their effects and interactions on the extraction of
phenolics from potato peels. Optimal
predicted contents for total phenolics [3.94 mg g-1
dry weight (DW)] was obtained with a
solvent concentration of 67.3% (v/v), an extraction time of 15
min and a microwave power level
of 14.7% (102 W). Maximum ascorbic acid (1.44 mg g-1
DW), caffeic acid (1.33 mg g-1
DW)
and ferulic acid (0.50 mg g-1
DW) contents were obtained with a solvent concentration of
100%
(v/v), extraction time of 15 min, and power level of 10% (63W),
while the maximum chlorogenic
acid content (1.35 mg g-1
DW) was obtained at a solvent concentration of 100% (v/v),
an
extraction time of 5 min, and a power level of 10% (63W). The
radical scavenging activity of the
extract was evaluated by using 1,1-diphenyl-2-picrylhydrazyl
(DPPH) and optimum antioxidant
activity (74%) was obtained at a solvent concentration of 100%
(v/v), an extraction time of 5
min, and a power level of 10% (63W). MAE was able to extract
higher level of antioxidants
compared to traditional methods of extraction in less time and
with lower solvent consumption.
-
iii
In the second part of the study effect of dielectric properties
of solvent-water mixture
used in MAE on extraction of antioxidants from potato peel was
investigated. Linear regression
models were obtained for establishing the effect of solvent
concentration and temperature on
dielectric properties of solvent-water mixture with and without
introduction of potato peel.
Solvent concentration significantly affected the dielectric
properties of the solvent-water mixture
and the total phenolics content of the extract obtained from the
MAE process.
-
iv
Rsum
Le grand volume de pelures de pomme de terre issues de la
transformation des pommes de terre
par lindustrie alimentaire, reprsente un sous-produit de faible
valeur. Cependant, ces pelures
contiennent une importante quantit de composs phnoliques haute
activit antioxydante. Lors
de la prsente tude, leffet dune extraction assiste par
micro-ondes (EAM) sur la rcupration
de composs phnoliques des pelures de pomme de terre fut tudi.
Les paramtres oprationnels
de lEAM furent optimiss par une mthode de surface rponse pour
les phnoliques totaux,
lacide ascorbique, lacide chlorognique, lacide cafique, lacide
frulique, ainsi que lactivit
dintercepteur radical valu avec DPPH [hydrazyle(diphnyl
picryl)].
Limportance des paramtres de transformation de la EAM, tels la
dure dextraction, la
concentration du solvant (mthanol), et le niveau de puissance
des micro-ondes, sur lextraction
de composs phnoliques des pelures de pomme de terre, fut value
grce un plan central
compos. Un contenu optimal en composs phnoliques totaux [3.94 mg
g-1
poids sec (p.s.)] fut
obtenu avec une concentration du solvant de 67.3% (v/v), une
dure dextraction de 15 min et un
niveau de puissance des micro-ondes de 14.7% (102 W). Les
niveaux maximum dacide
ascorbique acid (1.44 mg g-1
p.s.), dacide cafique acid (1.33 mg g-1
p.s) et dacide frulique
furent obtenus avec une concentration du solvant de 100% (v/v),
une dure dextraction de 15
min et un niveau de puissance des micro-ondes de 10% (63W),
tandis que le niveau maximum
dacide chlorognique (1.35 mg g-1
p.s.) fut obtenu avec une concentration du solvant de 100%
(v/v), une dure dextraction de 5 min et un niveau de puissance
des micro-ondes de 10%
(63 W). Lactivit dintercepteur radical de lextrait fut value
avec un dosage par DPPH, et
atteignit un maximum de 74% pour une concentration du solvant de
100% (v/v), une dure
dextraction de 5 min et un niveau de puissance des micro-ondes
de 10% (63W). LEAM
permetta dextraire des niveaux dantioxydants plus levs que les
mthodes traditionnelles
dextraction, en moins de temps et avec une moindre quantit de
solvant.
Le seconde volet de ltude porta sur les proprits dilectriques du
mlange solvant-eau
utilis dans lEAM des antioxydants des pelures de pomme de terre.
Des modles de rgression
linaire furent dvelopps reliant les effets de la concentration
du solvant et de la temprature sur
les proprits dilectriques du mlange solvant-eau, avec ou sans
pelures. La concentration du
-
v
solvant montra un effet significatif sur les proprits
dilectriques du mlange solvant-eau et sur
la teneur totale en composs phnoliques de lextrait obtenu par
EAM.
-
vi
ACKNOWLEDGEMENTS
I would like to thank my supervisor Dr. G.S.V. Raghavan, for his
guidance and support
throughout my Masters Thesis; above all I am grateful to him for
his encouragement and belief
in me. It has been and will always be a matter of great pride to
work for Dr. Raghavan, his
perpetual energy and enthusiasm in research had motivated all
his advisees including me.
I would like to thank Dr. Stan Kubow for serving on my advisory
committee and for the
guidance that he provided. I would also like to thank Dr. Valrie
Orsat and Dr. Danielle
Donnelly for their scientific advice and support for this
project.
Special thanks to Mr. Yvan Garipy for his patience, knowledge
and his willingness to
help me with all technical problems that I faced during my
masters program. I am also
appreciative of the technical help extended by Dr. Kebba Sabally
for HPLCwith all the
leakages and problems we faced with the instrument!!
I would like to thank the faculty and staff in the Dept. of
Bioresource Engineering.
Special thanks to Mrs. Susan Gregus, Mrs. Abida Subhan and Ms.
Patricia Singleton for their
help in administrative affairs.
I would like to express my appreciation to the people with whom
Ive worked with in Dr.
Raghavans lab including Gopu, Abid, Pansa, Simona, Satya,
Baishali, Valquria, Kirupa,
Ramesh, Winny, Yanti, Juliette and Kartheek. I would like to
extend my special thanks to my
friends Meera, Shireen, Archi, Jamshid and Kumaran for their
love, support and home-cooked
meals!. Thanks for lending me your ears on countless occasions
to vent my frustration. Life at
Mac campus would have been a misery without you all by my
side.
I am grateful to my parents for their love and support. I am
also thankful to almighty God
for 819,936,000 seconds (and still counting) of life on this
beautiful planet Earth.
-
vii
CONTRIBUTIONS OF THE AUTHORS
The work reported here was performed by Ashutosh Singh and
supervised by Dr.
G.S.V Raghavan of the Department of Bioresource Engineering,
Macdonald Campus of McGill
University, Montreal. The entire research work was carried out
at the Postharvest Technology
laboratory, Macdonald Campus of McGill University, Montreal.
The authorship of the first paper (chapter 3) includes Ashutosh
Singh, Dr. Kebba Sabally,
Dr. Stan Kubow, Dr. Danielle Donnelly, Dr. Valrie Orsat, Yvan
Garipy and Dr. G. S. V.
Raghavan. For the second paper (chapter 4) the authorship is
Ashutosh Singh, Pansa Liplap,
Yvan Garipy, Dr. Stan Kubow, Dr. Valrie Orsat and Dr. G. S. V.
Raghavan.
Co-authors, Dr. Danielle Donnelly from Department of Plant
Science, Dr. Stan Kubow
and Dr. Kebba Sabally from School of Dietetics and Human
Nutrition and Pansa Liplap, Yvan
Garipy, Dr. Valrie Orsat from Department of Bioresource
Engineering were involved in the
development, implementation and data analysis. Dr. Stan Kubow
was also the member of
advisory Committee, Yvan Garipy, Dr. Valrie Orsat provided
additional guidance and support
in the development of the manuscripts.
-
viii
TABLE OF CONTENTS
Title Page.... i
Abstract..................................................................................................................................
ii
Rsum
.........................................................................................................................................
iv
Acknowledgements
.................................................................................................
vi
Contributions of the authors
............................................................................vii
Table of contents
.................................................................................................viii
List of Figures
......................................................................................................xii
List of Tables
..............................................................................................................................
xv
CHAPTER 1
INTRODUCTION
.......................................................................................................................
1
CHAPTER 2
LITERATURE REVIEW................................6
Abstract..................................................................................
6
2.1 Lipid oxidation in food and food
products.............................................................................
7
2.1.1 Mechanisms of lipid oxidation.7
2.1.2 Deleterious activity of free radicals and oxidants on
human health. .....10
2.2 Antioxidants ..10
2.2.1 Synthetic Antioxidants. .12
2.2.2 Natural Antioxidants.. 13
2.2.2.1 Polyphenols .... 15
2.2.2.2 Carotenoids.... 18
2.2.2.3 Agricultural residues as sources of natural
antioxidants... 19
2.3 Extraction of phytochemicals from plant materials.. 20
2.3.1 Solid-liquid extraction process 21
2.3.2 Accelerated solvent extraction 23
-
ix
2.3.3 Supercritical fluid extraction.. .. 24
2.3.4 Microwave-Assisted Extraction 25
2.4 Conclusion 30
References 30
CONNECTING TEXT.. 40
CHAPTER 3
OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION OF PHENOLIC
ANTIOXIDANTS FROM POTATO PEELS BY RESPONSE SURFACE
METHOD..41
Abstract. 42
3.1 Introduction. 43
3.2 Materials and Methods 44
3.2.1 Materials 44
3.2.2 Equipment and apparatus... 45
3.2.3 Experimental Design. 45
3.2.4 Preparation of potato peel extracts.. 46
3.2.5 Conventional extraction methods 46
3.2.6 Determination of total phenolic compounds 48
3.2.7 Scavenging activity on 1,1-diphenyl-2-picrylhydrazyl
(DDPH) radicals.. 48
3.2.8 HPLC Analysis.. 48
3.3 Results and discussion... 50
3.3.1 Model Fitting. 50
3.3.1.1 Total Phenolics...... 50
3.3.1.2 Ascorbic acid.. . 52
3.3.1.3 Chlorogenic acid... 53
3.3.1.4 Caffeic acid... 54
3.3.1.5 Ferulic acid. 54
3.3.1.6 Radical scavenging activity .... 54
-
x
3.3.2 Response surface Analysis.. 54
3.4 Comparison of MAE and conventional extraction techniques.
60
3.5 Conclusion..... 63
3.6 Acknowledgements.. 63
References.. 64
CONNECTING TEXT 68
CHAPTER 4
EFFECT OF DIELECTRIC PROPERTIES OF A SOLVENT-WATER MIXTURE
ON
MICROWAVE-ASSISTED EXTRACTION OF ANTIOXIDANTS FROM POTATO
PEELS
...................................................................................................................................
69
Abstract. 70
4.1 Introduction. 71
4.2 Materials and Methods. 73
4.2.1 Materials. 73
4.2.2 Equipment and apparatus.. 73
4.2.3 MAE extraction . 74
4.2.4 Preparation of potato peel extracts.. 75
4.2.5 Determination of total phenolic compounds.. 75
4.2.6 Scavenging activity on 1,1-diphenyl-2-picrylhydrazyl
(DDPH) radicals.. 75
4.2.7 HPLC Analysis.. 76
4.2.8 Statistical analysis . 76
4.3 Results and discussion 76
4.3.1 Effect of temperature on dielectric properties of
methanol-water mixtures 76
4.3.2 Effect of temperature, methanol concentration and presence
of plant material on
dissipation factor (tan) 83
4.3.3 Effect of dielectric properties of methanol fraction on
MAE extraction of
antioxidant 86
4.4 Conclusion.. . 89
References. 90
-
xi
CHAPTER 5
SUMMARY AND CONCLUSIONS.. 92
-
xii
LIST OF FIGURES
Figure 2.1 Free-radical chain mechanism of autoxidative
reactions ...............................8
Figure 2.2 Mechanism of photosensitized
oxidation...............................................................9
Figure 2.3 Deleterious activity of free radicals and oxidants on
human health......................10
Figure 2.4 Antioxidant (AH) reaction with several types of free
radicals generated during lipid
oxidation...................................................................11
Figure 2.5 Interfacial phenomenon of hydrophilic and lipophilic
antioxidants in bulk oil and
oil-in-water emulsion
system............................................................................................12
Figure 2.6 Chemical structure of synthetic
antioxidants.........................................................13
Figure 2.7 Chemical structure of a) hyroxybenzoic b) and
hydroxycinnamic acids...........16
Figure 2.8 Basic structure of a flavonoid
molecule.........................................................17
Figure 2.9 Structure of major classes of
flavonoids............................................18
Figure 2.10 Schematic representation of individual steps in
process of extraction.....................22
Figure 2.11 Schematic of Accelerated Solvent Extraction
instrument........................................23
Figure 2.12 A typical phase
diagram...........................................................................................24
Figure 2.13 Schematic of different MAE
systems.......................................................................27
Figure 2.14 Heating principle of conventional and
microwave-assisted extraction processes28
Figure 3.1 Chromatogram of standards: ascorbic acid (peak 1),
chlorogenic acid (peak 2), caffeic
acid (peak 3), ferulic acid (peak 4) and rutin (peak
5)..................................................................49
Figure 3.2 HPLC Chromatogram of a potato peel polyphenolic
extract. Ascorbic acid (peak 1),
chlorogenic acid (peak 2), caffeic acid (peak 3), ferulic acid
(peak 4) and rutin (peak 5)50
Figure 3.3 Predicted (mg g-1
) vs. measured (mg g-1
) total
phenolics............................................52
Figure 3.4 Predicted vs. actual ascorbic acid content (mg
g-1
).....................................................53
Figure 3.5 Response surface plot of the effect of Methanol
(MeOH) concentration (% v/v) and
extraction time (min) on total phenolics content of potato peel
extract........................................56
-
xiii
Figure 3.6 Response surface plot of the effect of Methanol
(MeOH) concentration and effect of
microwave power on ascorbic acid content of Potato peel
extract................................................57
Figure 3.7 Effect of solvent concentration on concentration of
chlorogenic acid and caffeic
acid.................................................................................................................................................58
Figure 3.8 Effect of solvent concentration on % inhibition of
oxidation by potato peel
extract.............................................................................................................................................59
Figure 3.9 Measured total phenolic and individual phenolic
content in selected potato
cultivars..........................................................................................................................................62
Figure 3.10 Comparison of MAE and conventional extraction
techniques..................................63
Figure 4.1 Dipolar rotation in an electromagnetic
field...............................................................72
Figure 4.2 Schematic of experimental setup for measurement of
dielectric properties of
methanol
fractions..........................................................................................................................74
Figure 4.3 Measured dielectric constant ( ') values for a binary
mixture of methanol-water at
20C, 40C, 60C and 80C, in the presence or absence of a plant
matrix, at different methanol
volume fractions and at frequency 2450
MHz...............................................................................78
Figure 4.4 Measured dielectric loss ( '') factor values for a
binary mixture of methanol-water at
20C, 40C, 60C and 80C, in the presence or absence of a plant
matrix, at different methanol
volume fractions and at frequency 2450
MHz...............................................................................79
Figure 4.5 Measured dielectric constant (') values for different
binary mixture of methanol-
water (0, 35, 65, 100% MeOH) at 20C, 40C, 60C and 80C, with and
without ground dried
potato skin at a, microwave frequency 915 MHz
........................................................................81
Figure 4.6 Measured dielectric loss factor ('') values for
different binary mixture of methanol-
water (0, 35, 65, 100% MeOH) at 20C, 40C, 60C and 80C, with and
without ground dried
potato skin at a, microwave frequency 915 MHz
........................................................................82
Figure 4.7 Effect of temperature, methanol concentration and
potato peel on dissipation factor
(tan ) at 2450
MHz.......................................................................................................................84
Figure 4.8 Effect of temperature, methanol concentration and
potato peel on dissipation factor
(tan ) at 915
MHz.........................................................................................................................85
Figure 4.9 Effect of solvent concentration on ' and
''................................................................87
Figure 4.10 Effect of dielectric constant on total phenolic
content of the potato peel
extract.....87
-
xiv
Figure 4.11 The Effect of solvent concentration on
tan..............................................................88
Figure 4.12 Effect of dissipation factor (tan) on total phenolic
content of the potato peel
extract.............................................................................................................................................89
-
xv
LIST OF TABLES
Table 2.1 Sources of some natural
antioxidants........................................................................14
Table 2.2 Different classes of phenolic acids in
plants...............................................................16
Table 2.3 Phenolic content of agricultural
by-products..............................................................20
Table 2.4 Dielectric constant and dissipation factors for
organic solvents widely used in MAE
processes......................................................................................................................................26
Table 2.5 Comparison of MAE and other extraction
processes.........................................29
Table 3.1 Coded (individually for each treatment factor) and
corresponding actual values of the
independent variables analyzed in
RSM.............................................................................46
Table 3.2 Central composite design for Response Surface Analysis
of antioxidant extraction
from potato peel using
methanol.................................................................................................47
Table 3.3 ANOVA for the effect of solvent concentration (S), and
time (t) on total
phenolics..................................................................................................51
Table 3.4 Optimal conditions and predicted contents of ascorbic,
chlorogenic, caffeic acid,
ferulic acid and total phenolic content of the extract
......................................................60
Table 3.5 Total phenolic and HPLC measured individual phenolic
content in selected potato
cultivars extracted by MAE process
.......................................................61
Table 3.6 Amount of Total phenolics (mg GAE/g dw) extracted by
microwave-assisted
extraction (MAE), heat-reflux (HRE) and overnight extraction
(ONE) techniques ..................62
Table 4.1 Equations obtained defining the relationship of ' and
'' with temperature (T) and
methanol fraction concentration ( [MeOH] ) at 2450 MHz ...80
Table 4.2 Equations obtained defining the relationship of ' and
'' with temperature (T) and
methanol fraction concentration ( [MeOH] ) at 915 MHz
.....83
Table 4.3 Equation obtained defining the relationship tan with
temperature (T) and methanol
fraction concentration ([MeOH] ) at 2450 MHz and 915 MHz .86
-
1
CHAPTER 1
INTRODUCTION
Lipid oxidation is one of the major phenomena that limit the
shelf-life, nutritional and
organoleptic qualities of food products. Development of lipid
peroxidation is influenced by
several factors such as storage, packaging and processing
parameters (Adegoke et al., 1998).
The rate of deterioration caused by lipid oxidation can be
reduced by adding antioxidants to food
products. Food industries extensively use synthetic antioxidants
such as butylated
hydroxytoluene (BHT), butylated hydroxyl anisole (BHA) and
tert-butyl hydroquinone (TBHQ).
However, several studies on animal models have suggested that
synthetic antioxidants can be
associated with unfavourable effects such as increased mutagenic
activity and formation of
tumours causing severe damage to the liver (Kahl, 1984;
Lindenschmidt et al., 1986). Because of
safety concerns and consumer interest in all natural food
products, there is currently much
interest in finding natural substitutes for synthetic
antioxidants. Several natural antioxidants
(e.g., tocopherols) are being widely used as natural
antioxidants in the food industry (Bruun-
Jensen et al., 1996).
There are thousands of naturally-occurring antioxidants
belonging to several different
classes of compounds: e.g., carotenoids, polyphenolics,
polyamines, tannins, catechins.
Polyphenols are the most abundant natural antioxidants present
in plants and plant by-products.
Fresh fruits and vegetables are the greatest source of natural
antioxidants and their consumption
has been positively related to a decrease in the risk of chronic
conditions such as cancer,
atherosclerotic heart disease, neurological disorders, including
Alzheimers and Parkinsons
diseases (Chu et al., 2002). Phenolic compounds with high
antioxidant activity have been
identified in several agro-industrial by-products. Winery
by-products can be used to extract
anthocyanins and flavanols which have been reported to possess
antibacterial, anti-inflammatory,
anti-carcinogenic and antioxidant activities (Corrales et al.,
2008). Ascorbic acid (Vitamin C)
and alpha-tocopherol (Vitamin E) obtained from agricultural
residues are being synergistically
used in the food industry as substitutes to synthetic
antioxidants or as synergists to enhance the
-
2
antioxidant activity of synthetic antioxidants in different food
systems, such as emulsions
(Heinonen et al., 1997).
In several countries, potato (Solanum tuberosum L.) is amongst
the most commonly
consumed vegetables. Potatoes have been reported to contain
several phenolic antioxidants with
several health benefits. In Canada total 2009 potato production
was approximately 4,6 Tg
(Statistics Canada 2009-2010 report on Canadian potato
production), of which roughly 90% was
used in the food industry, consumed directly, fed to livestock,
or kept as seed. Annually, over
50% of Canadas total potato production is processed, mostly for
French fries and chips. (Agri-
Food Trade Service, Agriculture and Agri-Food Canada). The
potato processing industries
generate a large quantity of potato peel, which is either used
as cattle feed or as a source for
biofuel-production. Potato peels have been shown to contain
several important and high market
value phenolic antioxidants, which can substitute for synthetic
ones. Several researchers have
employed traditional solid-liquid extraction techniques to
extract phenolic antioxidants from
potato peels and estimate the antioxidant activity of the
extracts in increasing the shelf-life of
food products (Kanatt et al., 2005; Al-Weshahy and Venket Rao,
2009; Arora and Camire, 1994;
Lachman et al., 2008).
Microwave assisted-extraction is a recently developed technique
which has been widely applied
to the extraction of organic compounds from environmental
samples (Camel, 2000). This
techniques inherent advantages compared to traditional
conventional soli-liquid extraction
techniques (reduction in extraction time, reduction in solvent
consumption) have drawn interest
(Ballard et al., 2010; Dai et al., 1999; Venkatesh and Raghavan,
2004). Localized heating by
microwaves increases the temperature of the solvent above its
boiling point and thus enhances
the extraction efficiency and reduces the extraction time.
Recently studies have used MAE to
extract phenolic antioxidants from agricultural residues such as
peanut (Arachis hypoga L.)
skin (Ballard et al., 2010), longan (Dimocarpus longan Lour.)
peel (Pan et al., 2008) and citrus
peel (Hayat et al., 2009).
-
3
Hypothesis:
Our hypothesis was that microwave-assisted extraction could be
used to extract phenolic
compounds of high antioxidant activity from potato peels with
greater efficiency than
conventional techniques.
Study Rationale:
Consumer concerns and reported harmful effects of synthetic
antioxidants have led the
food industry to reduce their reliance on such compounds to
control oxidative rancidity caused
by lipid peroxidation. Extraction of polyphenols from several
natural sources using traditional
extraction techniques is an expensive process and the yields
obtained are not sufficient to meet
the huge demand. Thus, using agro-industrial residues, such as
potato peel, as a source of natural
antioxidants requires efficient alternative extraction
techniques. Extracting antioxidants from
potato peel waste confers added value on this material. MAE has
proven its worth in extraction
of phenolic antioxidants from several agricultural residues. It
not only maximizes the recovery of
the antioxidants but also reduces the extraction time and
solvent consumption.
Objectives:
The overall objective of this research was to optimize the
extraction of antioxidants from
potato peel.
Specific objectives of each study:
1) Determination of optimal conditions required for
microwave-assisted extraction of
antioxidants from potato peels and comparison of results
obtained with those of
conventional methods of extraction.
2) Investigate the effect of the dielectric properties of
aqueous solvent mixtures on
microwave-assisted extraction of antioxidants from potato
peels.
-
4
References:
Adegoke, G. O., Vijay Kumar, M., Gopala Krishna, A. G.,
Varadaraj, M. C., Sambaiah, K. &
Lokesh, B. R. (1998). Antioxidants and Lipid Oxidation in Foods
- A Critical Appraisal.
Journal of Food Science and Technology 35(4): 283-298.
Al-Weshahy, A. & Venket Rao, A. (2009). Isolation and
characterization of functional
components from peel samples of six potatoes varieties growing
in Ontario. Food
Research International 42(8): 1062-1066.
Arora, A. & Camire, M. E. (1994). Performance of potato
peels in muffins and cookies. Food
Research International 27(1): 15-22.
Ballard, T. S., Mallikarjunan, P., Zhou, K. &O'Keefe, S.
(2010). Microwave-assisted extraction
of phenolic antioxidant compounds from peanut skins. Food
Chemistry 120(4): 1185-
1192.
Bruun-Jensen, L., Skovgaard, I. M., Madsen, E. A., Skibsted, L.
H. &Bertelsen, G. (1996). The
combined effect of tocopherols, L-ascorbyl palmitate and
L-ascorbic acid on the
development of warmed-over flavour in cooked, minced turkey.
Food Chemistry 55(1):
41-47.
Camel, V. (2000). Microwave-assisted solvent extraction of
environmental samples. Trends in
Analytical Chemistry 19(4): 229-248.
Chu, Y. F., Sun, J., Wu, X. &Liu, R. H. (2002). Antioxidant
and antiproliferative activities of
common vegetables. Journal of Agricultural and Food Chemistry
50(23): 6910-6916.
Corrales, M., Toepfl, S., Butz, P., Knorr, D. &Tauscher, B.
(2008). Extraction of anthocyanins
from grape by-products assisted by ultrasonics, high hydrostatic
pressure or pulsed
electric fields: A comparison. Innovative Food Science &
Emerging Technologies 9(1):
85-91.
Dai, J., Yaylayan, V. A., Raghavan, G. S. V. &Pare, J. R.
(1999). Extraction and Colorimetric
Determination of Azadirachtin-Related Limonoids in Neem Seed
Kernel. Journal of
Agricultural and Food Chemistry 47(9): 3738-3742.
Hayat, K., Hussain, S., Abbas, S., Farooq, U., Ding, B., Xia,
S., Jia, C., Zhang, X. &Xia, W.
(2009). Optimized microwave-assisted extraction of phenolic
acids from citrus mandarin
-
5
peels and evaluation of antioxidant activity in vitro.
Separation and Purification
Technology 70(1): 63-70.
Heinonen, M., Haila, K., Lampi, A. M. & Piironen, V. (1997).
Inhibition of oxidation in 10% oil-
in-water emulsions by -carotene with and -tocopherols. Journal
of the American Oil
Chemists' Society 74(9): 1047-1052.
Kahl, R. (1984). Synthetic antioxidants: Biochemical actions and
interference with radiation,
toxic compounds, chemical mutagens and chemical carcinogens.
Toxicology 33(3-4):
185-228.
Kanatt, S. R., Chander, R., Radhakrishna, P. & Sharma, A.
(2005). Potato peel extract - A natural
antioxidant for retarding lipid peroxidation in radiation
processed lamb meat. Journal of
Agricultural and Food Chemistry 53(5): 1499-1504.
Lachman, J., Hamouz, K., Orsk, M., Pivec, V. & Dvok, P.
(2008). The influence of flesh
colour and growing locality on polyphenolic content and
antioxidant activity in potatoes.
Scientia Horticulturae 117(2): 109-114.
Lindenschmidt, R. C., Tryka, A. F., Goad, M. E. & Witschi,
H. P. (1986). The effects of dietary
butylated hydroxytoluene on liver and colon tumor development in
mice. Toxicology
38(2): 151-160.
Pan, Y., Wang, K., Huang, S., Wang, H., Mu, X., He, C., Ji, X.,
Zhang, J. &Huang, F. (2008).
Antioxidant activity of microwave-assisted extract of longan
(Dimocarpus longan Lour.)
peel. Food Chemistry 106(3): 1264-1270.
Venkatesh, M. S. &Raghavan, G. S. V. (2004). An Overview of
Microwave Processing and
Dielectric Properties of Agri-food Materials. Biosystems
Engineering 88(1): 1-18.
-
6
CHAPTER 2
LITERATURE REVIEW
ABSTRACT
Lipid oxidation is one of the major contributor to deterioration
of food products,
particularly meat and meat products. Besides contributing to the
deterioration of foods
organoleptic qualities, food oxidation also leads to a
significant decline in their nutritional
quality. Lipid oxidation also reduces product shelf-life and can
render foods inappropriate for
consumption. At present the food industry uses a variety of
synthetic antioxidants to prevent
lipid oxidation in food products: butylated hydroxytoluene (BHT,
2,6-ditert-butyl-4-
methylphenol) and butylated hydroxyanisole (BHA,
2-tert-butyl-4-hydroxyanisole and 3-tert-
butyl-4-hydroxyanisole). Consumer interest in natural food
additives and their beneficial effects
has increased tremendously, leading to extensive research into
the extraction of naturally-derived
antioxidants, mainly from agricultural material (e.g., potato
by-products, peanut skin, grape
products, etc.) as an alternative to synthetic antioxidants.
This review summarizes recent
research related to agricultural waste materials being used as
alternate sources of natural
antioxidants and their beneficial effect on human health. It
also highlights the use of
conventional (solid-liquid extraction, heat-reflux and Soxhlet
extraction) and novel (microwave-
assisted extraction and supercritical fluid extraction) methods
used for extraction of antioxidants
(e.g., polyphenols, anthocyanins, etc.).
Key word: lipid oxidation, natural antioxidants, synthetic
antioxidants, polyphenols,
anthocyanins, potato peels, microwave-assisted extraction
-
7
2.1 Lipid oxidation in food
Lipids are one of the primary components of several food
products. Lipid oxidation is a
major concern for the food industry as it leads to generation of
undesirable off-flavors
(rancidity), loss of colour, loss of nutrient value and
formation of several toxic byproducts
detrimental to human health (Addis, 1986). Lipids can be
classified as saturated or unsaturated
fatty acids. Saturated fatty acids has all bonding positions
between carbon atoms occupied by
hydrogen atom, but unsaturated fatty acids have one or more
double bonds between carbon
atoms making them susceptible to oxidation as oxygen can attack
these double bonds forming
free radicals and oxidative by-products.
Oxidative rancidity caused by lipid oxidation is the most
important factor that limits the
shelf-life of dairy, fish, oil, meat and meat products (Addis,
1986; Ryan et al., 2008). Due to
strong interactions between proteins and lipids in food, the
oxidative reactions are transferred
from lipids to proteins. Several secondary products of lipid
oxidation like 4-hydroxynoneral (4-
HN, (E)-4-Hydroxy-2-nonenal) and malondialdehyde (MDA,
propanedial) have been known to
interact with proteins. These interactions impact on the
functionality of proteins, causing changes
in texture and nutritional properties (Viljanen et al., 2004;
Sarker et al., 1995).
2.1.1 Mechanisms of lipid oxidation
Oxidative deterioration of food lipids is mainly caused by
auto-oxidative reactions which
are further accompanied by various secondary oxidative and
non-oxidative reactions. Auto-
oxidation of unsaturated fatty acids proceeds through a
free-radical chain mechanism (Fig. 2.1)
involving initiation (formation of free radicals), propagation
(free-radical chain reaction), and
termination steps (formation of non-radical species) (Gray,
1978; Porter et al., 1995).
Initiation
The initiation step is marked with the abstraction of the most
labile hydrogen atoms from
unsaturated fatty acids. Abstraction is caused by oxidizing
agents like singlet oxygen, transition
metals and free radicals, leading to the generation of lipid
free radicals (R). These R
immediately react with oxygen to form lipid peroxyl radicals
(ROO).
-
8
Propagation
During the propagation step the lipid peroxyl radical abstracts
a hydrogen atom from
another unsaturated fatty acid to form a lipid hydroperoxide
(ROOH) and another R; thus
leading to rapid acceleration of free radical formation process
begun in the initiation step.
Lipid hydroperoxides are very unstable and are further degraded
into aldehydes, ketones,
acids and alcohols (Sherwin, 1972). These secondary reaction
products are responsible for the
development of off-flavours and off-odours, as well as further
reactions with other food
constituents like proteins and free amino acids (Gray, 1978;
Kubow, 1992).
Termination
The termination reaction is marked by the formation of stable
non-radical species. Free
radicals (autocatalysts) bind to each other to give rise to
these non-radicals, thus completing the
lipid oxidation cycle.
Initiation: RH Initiator
R
Propagation: R + O2 ROO
ROO + RH ROOH + R
ROOH RO + OH
OH + RH R + H2O (etc.)
Termination: ROO + ROO ROOR + O2
R + R RR
Fig. 2.1 Free-radical chain mechanism of autoxidative reactions
(Sherwin, 1972)
Lipid oxidation can also occur due to photosensitized oxidation
and enzyme-catalyzed oxidation.
-
9
Photosensitized oxidation process
Photo-oxidation of lipids in food occurs due to photodynamic
generation of singlet
oxygen via a photosensitizing agent like a food dye,
chlorophyll, hmoproteins, and flavins
(Tejero et al., 2004). When a photosensitizer (S) is subjected
to ultraviolet light (h ), it reaches
its first excited singlet state (1S). Subsequent exposure brings
the singlet state to a more stable,
long-lived first excited triplet state (3S). The excited
sensitizer can then transfer its excitation
energy to molecular oxygen forming highly reactive singlet
oxygen species (1O2) (Fig 2.2). Since
these sensitizers are fat soluble they can generate reactive
singlet oxygen species which can
directly attack the unsaturated acids in the vicinity.
S + h 1S
3S
3S +
3O2
1O2 +
1S (excitation energy transfer)
1O2 + RH ROOH
Fig 2.2 Mechanism of photosensitized oxidation
Enzyme-catalyzed oxidation
Enzyme-catalyzed oxidations of lipids occur when an endogenous
enzyme catalyzes
reactions that lead to generation of singlet oxygen species. For
example, the enzyme superoxide
dismutase (SOD) catalyzes dismutation of superoxide (O2-) into
oxygen and hydrogen peroxide
(H2O2). Metal ions can react with hydrogen peroxide to form the
reactive hydroxyl radical (OH).
Hydroxyl radical then can attack double bonds in lipids and
cause lipid oxidation (St. Angelo,
1996).
O2- + SOD H2O2 + O2 (1)
Fe2+
+ H2O2 Fe3+
+ OH + OH-
(2)
-
10
2.1.2 Deleterious activity of free radicals and oxidants on
human health
Generation of free radicals and oxidants not only impacts the
food industry, reducing the
quality and shelf-life of food products, but also have a
deleterious effect on human health. When
such compounds are produced in excess they generate a phenomenon
commonly termed as
oxidative stress. Free radicals are deficient in electrons and
get attracted to electron-rich sources
in the cell. Deoxyribonucleic acid (DNA), proteins and lipids
have a high nucleophilic potential
to react with these free radicals to form stable bonds and cause
oxidative and structural damage
(Fig 2.3). Oxidative damage to proteins leads to structural
changes and loss of enzymatic
activity. Damage to DNA produces oxidative DNA lesions which can
cause mutations (Halliwell
and Gutteridge, 1985). If this process is not regulated they can
cause several chronic and
degenerative diseases, for example, several forms of cancer,
cardiovascular (CVD), neurological
and pulmonary diseases which are induced by
free-radical-generated oxidative stress (Halliwell,
1994).
R + DNA, RNA, Proteins, Lipids
Tissue Damage Cancer, CVDs, Aging, etc.
Fig 2.3 Deleterious activity of free radicals and oxidants on
human health
2.2 Antioxidants
It is well known that the food industry employs several measures
to combat lipid
oxidation of food products, including the use of food-grade
synthetic antioxidants like butylated
hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl
gallate (PG, Propyl 3,4,5-
trihydroxybenzoate) and tert-butylhydroquinone (TBHQ,
2-(1,1-Dimethylethyl)-1,4-
benzenediol). Antioxidants are termed as any substance that
prevents or delays oxidation of a
substrate when present in lower concentration than that of the
oxidizable substrate (Shahidi,
2000a; Valenzuela and Nieto, 1996).
Reaction of an antioxidant (AH) and free radicals (Fig 2.4),
generated during lipid
oxidation, is a complex process.
R +AH RH + A
RO + AH ROH + A
-
11
ROO + AH ROOH + A
RR + A RA
RO + A ROA
Fig 2.4 Antioxidant (AH) reaction with several types of free
radicals generated during lipid
oxidation (Adegoke et al., 1998; Dziezak, 1986)
It might be expected that if these antioxidants were present at
adequate levels, they could totally
prevent lipid oxidation; however, this is not possible as the
reaction between free radicals and
antioxidants not only depends on the type of lipid under
investigation but also on the type of
oxidative products generated during the process.
It is useful to understand the structure of the antioxidants as
it governs their functionality.
The tertiary butyl groups of BHT and BHA molecules produce
steric hindrance which suppresses
their free radical inhibitory property and electron release
mechanism (Sherwin, 1972; Shahidi,
2000b). Varieties of free radicals are formed during the
oxidation process and no evidence is
available to suggest that any one antioxidant can intercept and
destroy all the radicals generated.
It would be wise to use a combination of antioxidants for
retarding lipid oxidation in food as they
can act synergistically to enhance the oxidative stability of
the product (Frankel, 1996).
In a series of experiments Frankel (1996) concluded that
interfacial phenomena play an
important role in the action of antioxidants in food and
biological systems. The great majority of
food products exist as emulsions, where the interaction of
antioxidants depends not only on their
solubility but also on the structure of the antioxidants.
Natural antioxidants when present in
adequate amounts have been shown to exhibit complex interfacial
affinity between air-oil and
oil-water interfaces (Frankel, 1996). Frankel also observed that
in food systems of low surface to
volume ratio (e.g. bulk vegetable oils) polar antioxidants
(hydrophilic) are more effective than
non-polar lipid bound (lipophilic) antioxidants as they
accumulate at the air-oil interface where
oxygen concentration and relative oxidation reaction rates are
higher (Fig 2.5). Lipophilic
antioxidants are more effective in food systems of high surface
to volume ratio (e.g. emulsified
oil) and tend to accumulate at oil-water interface (Fig 2.5) to
protect oil against oxidation.
-
12
Comparatively, in the same system hydrophilic antioxidants move
into the water phase and get
too diluted to provide adequate protection from oxidation to the
oil (Frankel, 1996; Frankel et al.,
1994).
Fig 2.5 Interfacial phenomenon of hydrophilic and lipophilic
antioxidants in bulk oil and
oil-in-water emulsion system (Frankel, 1996)
2.2.1 Synthetic Antioxidants
Currently the food industry uses synthetic antioxidants widely
to extend the shelf-life of
various food products. The most commonly used synthetic
antioxidants are BHT, BHA, PG and
TBHQ (Fig 2.6). Due to their proven effectiveness and low cost
these antioxidants are preferred
over natural antioxidants. Their efficiency and stability in
several lipid systems is based on their
structure and ability to donate a hydrogen atom from their
aromatic hydroxyl group to a free
radical and also on their ability to support an unpaired
electron due to delocalization. Both BHT
and BHA are hydrophobic phenolic antioxidants which makes them
suitable for oil-water
emulsion systems. They are commonly used in combination with PG
which is more effective in
intercepting free radicals due to its polyhydroxyl structure
(Sherwin, 1972). The polyhydroxyl
group of PG makes it water soluble and unfit for water-oil
emulsion; a combination with BHT
and BHA provides synergistic effects and improves the overall
free radical intercepting
efficiency.
-
13
Fig 2.6 Chemical structure of synthetic antioxidants (Shahidi,
2000)
Recently the use of TBHQ has increased in the food industry as
it is less volatile and can
endure the high temperatures food products are subjected to
during processing (Schmidt and
Pokorn, 2005). However current consumer interest is in natural
products because of proven
harmful effect of synthetic antioxidants in food. Food
processors are moving towards avoiding
addition of synthetic antioxidants to foods and are interested
in supplying all natural products
for consumers (Zia Ur et al., 2004).
2.2.2 Natural Antioxidants
Stabilization of food products against oxidative rancidity using
natural antioxidants has been
applied for decades. When synthetic antioxidants came on the
market they soon replaced natural
antioxidants as they were cheap, consistent and had a greater
antioxidant capacity. But gradual
change in consumer preference and food safety legislations has
made the use of synthetic
antioxidants more complex, time consuming and expensive.
Comparatively, natural antioxidants
are known to be safe by the perception of consumers and
legislators as they are derived from
unadulterated plant materials. Natural antioxidants including
tocopherol (Vitamin E),
-
14
tocotrienols, sesamol, phospholipids derived from oils and
oilseeds, phenolic compounds,
ascorbic acid, flavonoids, extracts from herbs and
spices like rosemary (Rosmarinus officinalis L.), thyme (Thymus
vulgaris L.) have been proven
to be equally effective in many food systems (Pokorn, 1991).
Natural antioxidants not only provide protection against lipid
oxidation, but have potential health
benefits. They prevent a number of chronic and degenerative
diseases such as CVDs, cancer,
Alzheimers and Parkinsons diseases (Chu et al., 2002; Chung et
al., 1999). Most readily-
available antioxidants are common food ingredients (Table 1).
Effectiveness of natural
antioxidants over synthetic ones has been a topic of debate for
decades. Several researchers have
proved that natural antioxidants are as effective as synthetic
ones when added to food products.
Their antioxidant activities depend very much on the food to
which they are added, their
concentration, availability of oxygen and presence of heavy
metals and various synergists like
citric acid and amino acids (Pokorn, 1991 , 2007). Therefore it
is not possible to state
which type of antioxidant is most effective as they both act
through similar mechanisms.
Table 2.1: Sources of some natural antioxidants (Adapted from
Pokorn, 1991)
Sources Oxidation inhibitors
Oils and oilseeds Tocopherols and its derivatives; olive oil
resins; phospholipids
Oats and rice brans Various lignin-derivatives
Fruits and vegetables Ascorbic acid; hydroxycarboxylic acids;
flavonoids; carotenoids; phenolic compounds
Spices and herbs Phenolic compounds
Proteins and protein hydrolysates
Amino acids; dihydropyridines
Estvez et al. in 2006 studied the antioxidant effect of plant
essential oils (sage (Salvia
officinalis L.) and rosemary (Rosmarinus officinalis L.)) and
BHT on refrigerated stored porcine
liver pt. They analyzed the liver pt for protein oxidation and
modification of hme and non-
hme components. They observed that the addition of rosemary
essential oils significantly
reduced hardness of liver pts. They also reported that both
rosemary and sage essential oils
exhibited similar antioxidant properties as BHT (Estevez et al.,
2006). Freeze-dried extract from
http://en.wikipedia.org/wiki/Carolus_Linnaeushttp://en.wikipedia.org/wiki/Carolus_Linnaeushttp://en.wikipedia.org/wiki/Carolus_Linnaeus
-
15
potato peels and other plant materials have been used as
antioxidants for prevention of oxidation
in meat products (Mansour and Khalil, 2000; Kanatt et al., 2005)
and soybean (Glycine max (L.))
oil (Zia Ur et al., 2004). Mansour and Khalil while investing
the antioxidant activity of several
plant extracts observed a relation between pH and rancid odour
and addition of plant extract.
Antioxidant activity of plant extracts decreased with increase
in pH and products containing
plant extracts had a lower rancid score than products without
any antioxidants. Extracts from
rapeseed (Brassica napus L.) and pine (Pinus spp.) bark have
also proven to be a good sources of
phenolic compounds and suitable for application at industrial
scale for prevention of lipid
peroxidation (Vuorela et al., 2005).
2.2.2.1 Polyphenols
It is generally assumed that an increased consumption of fruits
and vegetables are
associated with a lower risk of chronic and degenerative
diseases such as cancer, CVDs, cataract
and several immunological disorders (Ames et al., 1993; Vinson
et al., 1998). Several
researchers reported a negative association between intake of
total fresh fruits and vegetables and
ischemic heart diseases and cerebrovascular disease mortality
(Armstrong et al., 1975;
Verlangieri et al., 1985; Acheson and Williams, 1983). The
protection that fruits and vegetables
provide against diseases has been attributed to the various
antioxidants contained in them. A
major portion of these antioxidants are phenolics and
polyphenols (Ames, 1983; Steinberg et al.,
1989; Steinberg, 1991). These compounds are also abundant in
agricultural by-products such as
potato peels, hulls, roots, leaves, grape seeds, peanut skins
and in number of herbs and spices.
Polyphenols are secondary plant metabolites and are made up of
several classes of compounds
including phenolic acids, anthocyanins, catechins and flavonoids
(flavones, isoflavones,
flavanones); these compounds confer both desirable and
undesirable food qualities. The
antioxidant activities of these plant metabolites is mainly a
result of their redox properties, which
allow them to act as reducing agents, hydrogen donors and
singlet oxygen quenchers (Kaur and
Kapoor, 2001; Evans, 1997). Phenolic acids (Table 2) consist of
two subgroups, i.e. the
hydroxybenzoic and hydroxycinnamic acids (Fig 2.7).
Hydroxybenzoic acids include gallic acid,
p-hydroxybenzoic acid, protocatechuic acid, syringic acid and
vanillic acids, which have a
common C6-C1 structure. Hydroxycinnamic acids include caffeic,
ferulic and p-coumaric acid
http://en.wikipedia.org/wiki/Carolus_Linnaeushttp://en.wikipedia.org/wiki/Carolus_Linnaeus
-
16
and sinapic acids, these are aromatic compounds with a three
carbon side chain (C6-C3)
(Balasundram et al., 2006; Moyer et al., 2002).
Table 2.2: Different classes of phenolic acids in plants
(Balasundram et al., 2006)
Phenolic acid compounds in plants
Classes Structure
Simple phenolics C6
Hydroxybenzoic acids C6-C1
Phenylacetic acids C6-C2
Hydroxycinnamic acids C6-C3
Napthoquinones C6-C4
Xanthones C6-C1-C6
Anthraquinones C6-C2-C6
Flvanoids, isoflavonoids C6-C3-C6
Lignans (C6-C3)2
Biflavonoids (C6-C3-C6)2
Lignins (C6-C3)n
Tannins (proanthocyanidins) (C6-C3-C6)n
Fig 2.7 Chemical structure of a) hyroxybenzoic b) and
hydroxycinnamic acids
(Balasundram et al., 2006)
-
17
Flavonoids are the largest group of plant phenolics. Their
structure consists of fifteen carbon
atoms arranged in a C6-C3-C6 configuration (diphenylpropane
skeleton). The structure consists of
two benzene rings (A and B) connected to a third heterocyclic
ring (C) by a 3-carbon bridge (Fig
2.8)(Havsteen, 1983; Balasundram et al., 2006).
Fig 2.8 Basic structure of a flavonoid molecule (Balasundram et
al., 2006)
Variation in the substitution on ring C results into major
classes of flavonoids such as
flavonols, flavones, flavanones, isoflavones and anthocyanidin
(Fig 2.9). Isoflavones have been
shown to provide protection against estrogen-related cancers
(e.g., breast, ovarian, prostate and
colon), while other flavonoids have been implicated in
antiproliferative effects in human
intestinal and lung cancer cells (Arai et al., 2000; Wattenberg,
1992; Dziedzic and Hudson,
1983). Flavonols (catechin and catechin gallate esters) are
among the most potential polyphenol
used to combat carcinogenesis. Green tea extract contains high
concentration of catechin and has
been found to act as anti-carcinogenetic antioxidants at all
stages of carcinogenesis (Dreosti,
2000; Blot et al., 1996; Chen et al., 1998). Polyphenols have
also been shown to decrease
formation of atherosclerotic plaques, reduce arterial stiffness
and block low density lipoprotein
(LDL) oxidation, which helps in prevention of heart strokes and
related cardiovascular diseases
(Arai et al., 2000).
Polyphenols are ubiquitous within the plant kingdom. Their
concentration in plants can
vary by many orders of magnitude under the influence of factors
such as season, age, climate and
postharvest storage practices. This suggests that better
processing and storage can improve the
levels of these compounds and also the marketability of the
produce.
-
18
Fig 2.9 Structure of major classes of flavonoids (Balasundram et
al., 2006)
2.2.2.2 Carotenoids
Carotenoids are another set of phytochemicals found in abundance
in fruits and
vegetables. Carotenoids like polyphenols exhibit activity in
protecting from oxidative damage,
increasing metabolic detoxification and inhibiting cancer
initiation (Khachik et al., 1995). These
compounds have a polyene structure which allows them to absorb
light and intercept free
radicals (Britton, 1995). This class of phytochemicals includes
lycopene, -, -, and -carotene,
lutein, zeaxnthin, neoxanthin and viloxanthin. Their antioxidant
activity in plants and several
food products depends on the stability of intermediate formed
during the interception of free
radicals produced from the interaction of light and
photosensitizers (for example, chlorophyll)
(Ames, 1983). Their importance in human health is significant,
they have been proved to provide
protection against tumour initiation and also against
proliferation of already initiated cells. In
human eyes lutein and zeaxanthin are present in the centre of
the retina and have are involved in
the prevention of retinal damage due to aging and also
prevention against cataract formation
(Seddon et al., 1994).
-
19
2.2.2.3 Agricultural residues as sources of natural
antioxidants
Growing interest in finding natural substitutes to synthetic
food antioxidants has led
many investigators to look for appropriate sources of these
antioxidants (Peschel et al., 2006).
Until now most attention has been paid to oral administration of
natural antioxidants like green
tea extract as health supplements or salvia and rosemary
extracts as food additives
., 2001; Karpiska et al., 2000). Fruits and vegetables have been
used to extract
these phytochemicals for commercialisation. The number of
studies on the use of agricultural
residues as a source of antioxidants has risen considerably,
given the interest in deriving added
value from recyclable agro- and food industry wastes (Peschel et
al., 2006). Recycling of several
agricultural and industrial byproducts such as peels and
agro-industry waste water containing
high concentrations of antioxidants supports the idea that
agro-food industry wastes can be used
as alternative sources for the extraction of phytochemicals.
Phenolic compounds with antioxidant activity have been
identified in several agricultural
by-products, such as grape (Vitis vinifera L.) and apple (Malus
domestica Borkh.) peels, rice
(Oryza sativa L.) hulls, almond (Prunus dulcis (Mill.)) hulls,
banana (Musa sapientum L.) peels
etc.. Grape by-products consists mainly of peels and seeds,
containing a high amount of
secondary metabolites including phenolic acids, flavanols and
anthocyanins (Corrales et al.,
2006). The abundance of these phytochemicals has been documented
by a number of studies
(Bonilla et al., 1999; Corrales et al., 2008; Kanner et al.,
1994). Grape seeds and skin contain
high concentrations of proanthocyanadins (Koga et al., 1999). It
is estimated that the phenolic
content of grape skin ranges from 285-550 mg kg-1
skin depending on the grape variety and type
of extraction technique used (Pinelo et al., 2005a; Pinelo et
al., 2005b). Researchers have also
reported that total phenolics in peels of lemon (Citrus limon
(L.)), oranges (Citrus sinensis
(L.)) and grapefruits (Citrus paradisi) were 15% higher than in
peeled fruits (Gorinstein et al.,
2001). Peels of apple, peaches (Prunus persica (L.)) and pears
(Pyrus spp. L.) have been shown
to contain twice the amount of phenolics than the peeled fruits
(Gorinstein et al., 2002). Olive
(Olea europaea L.) mills waste consists mainly of aqueous phase
wastewater or solid phase
pomace (Rodis et al., 2002). Visioli and Galli reported that
depending on the variety and
processing, olive oil mill waste contains 1.0% to 1.8% of total
phenols by weight. Peels and
seeds of tomatoes (Solanum lycopersicum L.) have also been
reported to be a valuable source of
-
20
antioxidant phenolics. They have been found to be a richer
source of phenolic compounds then
the fleshy pulp. Phenolic content (expressed in terms of mg
catechin/100g, fresh weight) of
tomato pulp ranges from 9.2 to 27 mg/100g and that of peels
ranges from 10.4-40 mg/100g.
Phenolic content of several other agricultural by-products are
listed in Table 2.3.
Table 2.3: Phenolic content of agricultural by-products
By-product phytochemicals Concentration (mg/g dry weight
(dw) or mg/g fresh weight (fw)
References
Apple peals flavonoids ,
anthocyanin
2299 52 mg CEa/ 100g dw,
169.7 1.6 mg CGEb/ 100g dw
(Wolfe and Liu,
2003)
Grape seeds flavanols 199mg/ 100g dw (Gonzlez-Params
et al., 2003)
Peanut roots resveratrol 130mg/ 100g dw (Chen et al., 2002)
Grape
cane
trans-resveratrol
trans-viniferin
345 mg/ 100g dw
130 mg/ 100g dw
(Rayne et al., 2008)
Potato peel chlorogenic acid,
caffeic acids
279 mg/ 100g dw,
52mg/100g dw
(Al-Weshahy and
Venket Rao, 2009)
Almond hulls chlorogenic acid,
4-O-caffeoylquinic acid, 3-O-
caffeoylquinic acid
42.52 4.50 mg/100g fw,
7.90 mg/ 100g fw,
3.04 mg/ 100g fw
(Takeoka and Dao,
2003)
sweet potato
leaves
flavonoids 185.01 mg/ kg (green leaves),
426.82 mg/kg (purple leaves)
(Chu et al., 2000)
a CE: catechin equivalents,
b CGE: cyanidin 3-glucoside equivalent
2.3 Extraction of phytochemicals from plant materials
The search of natural sources of antioxidants has led many
research groups to place their
focus on the extraction of antioxidants from plant and
agro-industrial by-products. The extraction
process is one of the most important unit operations in the
agro-food industry. Compounds
obtained from the process may be used as food additives or as
nutraceuticals (Ames, 1983;
Moure et al., 2001).
-
21
At present extraction is carried out using traditional methods
including solid-liquid
extraction, Soxhlet extraction and liquid-liquid extraction.
Disadvantages associated with these
methods are high solvent consumption, risk of thermal
degradation of heat-labile components,
and longer extraction times. Soxhlet is the most widely used
conventional method of extraction
at the lab scale; however, industrial application of this
process show low compound throughput.
Several novel extraction techniques have been sought to
completely remove or reduce the
disadvantages associated with conventional methods. Some of
these novel methods include
microwave-assisted extraction (MAE), supercritical fluid
extraction (SFE), ultrasound-assisted
extraction (UAE) and accelerated solvent extraction (ASE).
Extraction of phytochemicals from agricultural wastes requires
the process to be cost-
effective and efficient. Since the yield of antioxidant
compounds from plant materials is
influenced mainly by the conditions under which the process is
carried out, one must optimize
the extraction process. A few of the most commonly used
conventional and novel extraction
techniques are discussed below.
2.3.1 Solid-liquid extraction process
Solid-liquid extraction (SLE) or leaching is an un-steady mass
transfer operation which
involves removal of the desired component from a solid matrix
using an organic solvent capable
of dissolving the solute (Pinelo et al., 2006). A series of
steps are required for the mass transfer
of solutes from the solid matrix to the solvent: (a) penetration
of solvent into the solid matrix, (b)
solubilization of components, (c) transfer of solute to the
exterior of the solid matrix, (d)
migration of the solute from the solid surface into the bulk of
the solvent (Fig 2.10)
(Giergielewicz-Moajska et al., 2001).
-
22
Fig 2.10 Schematic representation of individual steps in process
of extraction
Since the extraction process depends on physical and chemical
characteristics (e.g.,
viscosity) of the solvent as well as the structure (surface
area) and composition of the solid
matrix; the interaction between these factors is unpredictable
(Pinelo et al., 2004). Temperature
also plays an important role in the extraction process. Increase
in temperature increases the
solubility of the solutes, but most heat-labile phytochemicals
are lost due to this process.
The SLE process has been used in several studies for the
extraction of phytochemicals
from plant materials. The most commonly-used organic solvents in
this process include
methanol, ethanol, water or combinations of these. Choosing the
solvent is one of the most
important steps in this operation, and depends on several
factors previously mentioned, including
extraction temperature and how fast the compound is dissolved
and its equilibrium in the liquid
is reached. The SLE process suffers from several disadvantages
including high solvent
consumption, increased extraction time and poor solute
yield.
-
23
2.3.2 Accelerated solvent extraction
Accelerated solvent extraction (ASE) also known as pressurized
fluid extraction (PFE)
uses high temperatures (40-200C) and pressures (3.3-20 MPa).
High temperatures weaken the
molecular interactions between solute and solid matrix and thus
increase the mass transfer of
solute into the bulk of the solvent; it also reduces the
viscosity and surface tension of the solvent
improving its penetration into the solid matrix. High pressure
is maintained during the process to
retain the boiling solvent in a liquid state and push the
solvent into matrixs micro-pores,
increasing the accessibility of the solute to the solvent (Fig
2.11)(Giergielewicz-Moajska et al.,
2001).
ASE has been utilized in several studies for the extraction of
phytonutrients from plant matrices;
lipids from corn (Zea mays L.), oat (Avena sativa L.) and
egg-containing foods, carotenoids from
processed foods, xanthones and flavanones from root bark,
tocopherols from seeds and nuts,
antioxidants from microalgae and anthocyanins from dried red
grape skin (Giergielewicz-
Moajska et al., 2001; Ibaez et al., 2006; Kawamura et al., 1999;
2006).
Fig 2.11 Schematic of Accelerated Solvent Extraction instrument
(Turner, 2006)
-
24
2.3.3 Supercritical fluid extraction
A liquid or gas becomes supercritical when the temperature and
pressure are increased
beyond their critical points (Tc, Pc) (Fig 2.12). At the
critical point the liquid and gas phase of a
substance are indistinguishable and it exhibits properties of
both liquid and gas (Perretti, 2006).
Several supercritical fluids can be used for extraction process,
but CO2 is the most commonly
utilized because of its low toxicity, low critical temperature
and pressure (31C and 7.3 MPa). It
is also an attractive extraction medium due to its high
diffusivity into solid matrices, and given
that it is gaseous at room temperature and ambient pressure, it
is easily recycled after the solute
dissolved in it is recovered by precipitation upon
depressurization (Turner, 2006; Perretti, 2006).
In the supercritical fluid extraction (SFE) process, the
selectivity of the solvent towards a
specific solute can be adjusted by making small adjustments in
pressure. Variation in pressure
alters the density of the fluid. A compounds solubility
increases with the fluids increasing
density (Turner, 2006; Cavero et al., 2006; Zougagh et al.,
2004).
Fig 2.12 A typical phase diagram (Turner, 2006; D. Steytler,
1996)
-
25
Given SFEs ability to control the solubility and selectivity of
solutes for extraction of
phytochemicals from several natural resources, this process has
been widely studied. The SFE
process is conducted in the absence of oxygen and light, which
provides an added advantage
over conventional methods. SFE has been used for extraction of
vitamin E from wheat [Triticum
stivum L.] germ (Ge et al., 2002), phenolics from number of
products like grape seeds (Palma
et al., 2000), cranberry [Vaccinium macrocarpon Ait.] seeds
(Bhagdeo et al., 2006), lycopene
from tomato by-products (Rozzi et al., 2002), rosemary and sage
(Djarmati et al., 1991).
Methanol has been used as co-solvent by several authors to
extract phenolics as supercritical
fluids are not suitable for polyphenolic extraction. Methanol
enhances the solubility of polar
compounds into the supercritical solvent by introducing stronger
molecular interactions between
them (Palma et al., 2000). The yield obtained by SFE process is
considerably higher than by
conventional methods, but equipment setup and initial investment
costs are very high, making
the process undesirable for industrial use at present.
2.3.4 Microwave-Assisted extraction
Microwaves are a form of non-ionizing electromagnetic radiation
with frequencies
ranging from 300 300 000 MHz. Microwaves are made up of two
oscillating perpendicular
fields, one magnetic and one electric (Vivekananda Mandal,
2007). The oscillation fields cause
molecular motion (ionic conduction) and migration of ions and
dipole rotations. Ionic conduction
is the electrophoretic migration of ions such as salts under an
alternating electric field. The
resistance provided by the solution to the migration of ions
generates friction, which eventually
leads to heating of the solution (Vivekananda Mandal, 2007).
Many molecules exist as electric
dipoles i.e. they have a negatively and positively charged ends.
When placed in an
electromagnetic field these dipoles attempt to orient themselves
according to the polarity of the
field. At an electromagnetic frequency of 2450 MHz, that which
is used in commercial systems,
the electric component of the wave changes at a rate of 4.9 104
sec
-1. At this speed a dipole
fails to realign itself and starts vibrating, which generates
heat due to friction (Eskilsson et al.,
2006; Camel, 2000, 2001).
The ability of a material to interact with microwaves is
dependent on the dielectric
properties of the material: the dielectric constant (') and
dielectric loss (''). The ' is the measure
-
26
of the materials ability to absorb microwave energy and the ''
represents the efficiency of
converting microwave energy into heat. The relationship between
' and '' is given by:
'' = ' tan (2.1)
where tan is the dissipation factor or loss tangent, which
represents the ability of the material to
absorb microwave energy and pass it on in the form of heat to
other molecules. Thus, both '' and
tan determine the amount of heat that will be generated when a
solvent is subjected to
microwave. A list of the organic solvents most widely used in
microwave-assisted extraction
process (Table 2.4), shows that both ethanol and methanol will
absorb fewer microwaves as
compared to water but will dissipate more energy into heat.
Non-polar solvents like acetone and
hexane have no dissipation factor value as they are transparent
to microwaves.
Table 2.4: Dielectric constant and dissipation factors for
organic solvents widely used in
MAE processes (Vivekananda Mandal, 2007)
Solvent Dielectric Constant at 20C Dissipation factor (tan )
Acetone 20.7
Acetonitrile 37.5
Ethanol 24.3 0.25
Hexane 1.89
Methanol 32.6 0.64
2-propanol 19.9 0.67
Water 78.3 0.16
In MAE the samples being processed are subjected to microwave
energy using two
technologies (Fig 2.13): closed vessels (under controlled
pressure and temperature) and open
vessels (at atmospheric pressure) (Camel, 2000; Letellier and
Budzinski, 1999). Both systems
have been shown to have similar efficiencies in extraction of
several analytes from plant and soil
samples (Saim et al., 1997). In open system the maximum
temperature that can be reached is
determined by the boiling point of the solvent or solvent
combination used, whereas in a closed
system temperature it can be elevated by applying correct
pressure, similar to the case of a
pressurized fluid extraction system (Richter et al., 2001;
Venkatesh and Raghavan, 2004).
-
27
Fig 2.13 Schematic of different MAE systems (Camel, 2001)
Conventional solvent extraction methods rely on conductive and
convective processes to heat the
sample, where as microwave heating occurs by direct energy
transfer to the sample (Fig 2.14)
(Venkatesh and Raghavan, 2004; Nemes and Orsat, 2010). Microwave
heating is known to be
volumetric in nature so microwave irradiation produces efficient
internal heating by coupling
microwaves with polar components inside the solvent and the
sample.
-
28
Fig 2.14 Heating principle of conventional and
microwave-assisted extraction processes
(Kaufmann and Christen, 2002)
Ganzler et al. (1986) used a microwave-assisted extraction
process for the extraction of vicine
and convivine from faba (Vicia faba L. beans, and showed this
process to outyield the
conventional Soxhlet extraction process by 20% , 1987; Ganzler
et al., 1986).
After its initial success, MAE process has been widely used for
extraction of phytonutrients from
natural sources and pollutants from environmental samples.
Recently MAE has been widely used
in extraction of phenolics from agro-industrial waste samples
such as pectin from apple pomace
(Wang et al., 2007), phenolics from citrus mandarin (Citrus
reticulata) peels (Hayat et al., 2009),
peanut skin (Ballard et al., 2010), longan peel (Pan et al.,
2008), solanesol from potato leaves and
stems (Chen et al., 2001), flavonoids from the Chinese herb
Radix puerariae (Wang et al., 2010),
Capsaicinoids from capsicum (WILLIAMS et al., 2004). Almost all
the researchers reported that
MAE process provided significantly higher yield than
conventional methods of extraction.
Microwave heating also allows reduction in the volume of solvent
and sample needed for the
extraction, thus being cost effective and efficient (Table
5).
http://en.wikipedia.org/wiki/Carolus_Linnaeus
-
29
Table 2.5 Comparison of MAE and other extraction processes
(Eskilsson and Bjorklund, 2000)
-
30
2.4 Conclusion
Consumer interest and health concerns over use of synthetic
antioxidants in food industry
to combat lipid oxidation, has led demand for natural
antioxidants to sky-rocket in recent
years. Phenolic antioxidants derived from agricultural wastes,
such as potato peels and
other by-products can be viable alternative to synthetic
antioxidants. A novel cost-
effective and energy-efficient method needs to be developed to
improve upon the
conventional methods and make these agricultural by-products an
attractive source with
potential commercial appeal.
2.5 References
Acheson, R. M. and Williams, D. R. R. (1983). "Does consumption
of fruit and vegetables
protect against stroke?" Lancet 1(8335): 1191-1193.
Addis, P. B. (1986). "Occurrence of lipid oxidation products in
foods." Food and Chemical
Toxicology 24(10-11): 1021-1030.
Adegoke, G. O., Vijay Kumar, M., Gopala Krishna, A. G.,
Varadaraj, M. C., Sambaiah, K. and
Lokesh, B. R. (1998). "Antioxidants and Lipid Oxidation in Foods
- A Critical Appraisal."
Journal of Food Science and Technology 35(4): 283-298.
Al-Weshahy, A. and Venket Rao, A. (2009). "Isolation and
characterization of functional
components from peel samples of six potatoes varieties growing
in Ontario." Food
Research International 42(8): 1062-1066.
Ames, B. N. (1983). "Dietary carcinogens and anticarcinogens.
Oxygen radicals and
degenerative diseases." Science 221(4617): 1256-1263.
Ames, B. N., Shigenaga, M. K. and Hagen, T. M. (1993).
"Oxidants, antioxidants, and the
degenerative diseases of aging." PNAS 90(17): 7915-7922.
Arai, Y., Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R.
and Kinae, N. (2000). "Dietary
intakes of flavonols, flavones and isoflavones by Japanese women
and the inverse
correlation between quercetin intake and plasma LDL cholesterol
concentration." Journal
of Nutrition 130(9): 2243-2250.
-
31
Armstrong, B. K., Mann, J. I., Adelstein, A. M. and Eskin, F.
(1975). "Commodity consumption
and ischemic heart disease mortality, with special reference to
dietary practices." Journal of
Chronic Diseases 28(9): 455-469.
B. Valenzuela, A. and K. Nieto, S. (1996). "Synthetic and
natural antioxidants: Food quality
protectors." Grasas y Aceites 47(3): 186-196.
Balasundram, N., Sundram, K. and Samman, S. (2006). "Phenolic
compounds in plants and agri-
industrial by-products: Antioxidant activity, occurrence, and
potential uses." Food
Chemistry 99(1): 191-203.
Ballard, T. S., Mallikarjunan, P., Zhou, K. and O'Keefe, S.
(2010). "Microwave-assisted
extraction of phenolic antioxidant compounds from peanut skins."
Food Chemistry 120(4):
1185-1192.
Bhagdeo, M., Ashraf-Khorassani, M. and Taylor Larry, T. (2006).
"Analysis of Supercritical
CO2 Extractables from Cranberry Seeds." Modern Extraction
Techniques pp. 36-50).
Washington, DC: American Chemical Society.
Blot, W. J., Chow, W. H. and McLaughlin, J. K. (1996). "Tea and
cancer: A review of the
epidemiological evidence." European Journal of Cancer Prevention
5(6): 425-438.
Bonilla, F., Mayen, M., Merida, J. and Medina, M. (1999).
"Extraction of phenolic compounds
from red grape marc for use as food lipid antioxidants." Food
Chemistry 66(2): 209-215.
Britton, G. (1995). "Structure and properties of carotenoids in
relation to function." FASEB
Journal 9(15): 1551-1558.
Buetler, T. M., Renard, M., Offord, E. A., Schneider, H. and
Ruegg, U. T. (2002). "Green tea
extract decreases muscle necrosis in mdx mice and protects
against reactive oxygen
species." American Journal of Clinical Nutrition 75(4):
749-753.
Camel, V. (2000). "Microwave-assisted solvent extraction of
environmental samples." TrAC -
Trends in Analytical Chemistry 19(4): 229-248.
Camel, V. (2001). "Recent extraction techniques for solid
matrices - Supercritical fluid
extraction, pressurized fluid extraction and microwave-assisted
extraction: Their potential
and pitfalls." Analyst 126(7): 1182-1193.
Cavero, S., Garca-Risco, M. R., Marn, F. R., Jaime, L., Santoyo,
S., Seorns, F. J., Reglero, G.
and Ibaez, E. (2006). "Supercritical fluid extraction of
antioxidant compounds from
-
32
oregano: Chemical and functional characterization via LC-MS and
in vitro assays." The
Journal of Supercritical Fluids 38(1): 62-69.
Chen, R. S., Wu, P. L. and Chiou, R. Y. Y. (2002). "Peanut roots
as a source of resveratrol."
Journal of Agricultural and Food Chemistry 50(6): 1665-1667.
Chen, T., Sun, X., Xiao, W., Liu, X., Zhang, W., Ma, K. and Zhu,
Y. (2001). "Optimization of
microwave-assisted extraction of solanesol from potato leaves
and stems." Medicinal
Chemistry Research.
Chen, Z. Y., Wang, L. Y., Chan, P. T., Zhang, Z., Chung, H. Y.
and Liang, C. (1998).
"Antioxidative activity of green tea catechin extract compared
with that of rosemary
extract." JAOCS, Journal of the American Oil Chemists' Society
75(9): 1141-1145.
Chu, Y. F., Sun, J., Wu, X. and Liu, R. H. (2002). "Antioxidant
and antiproliferative activities of
common vegetables." Journal of Agricultural and Food Chemistry
50(23): 6910-6916.
Chu, Y.-H., Chang, C.-L. and Hsu, H.-F. (2000). "Flavonoid
content of several vegetables and
their antioxidant activity." Journal of the Science of Food and
Agriculture 80(5): 561-566.
Chung, H. S., Chang, L. C., Lee, S. K., Shamon, L. A., Van
Breemen, R. B., Mehta, R. G.,
Farnsworth, N. R., Pezzuto, J. M. and Kinghorn, A. D. (1999).
"Flavonoid constituents of
Chorizanthe diffusa with potential cancer chemopreventive
activity." Journal of
Agricultural and Food Chemistry 47(1): 36-41.
Corrales, M., Butz, P. and Tauscher, B. (2006). "Recovery of
anthocyanins and polar
antioxidants from Dornfelder grape pomace (Vitis vinifera spp.)
with high-hydrostatic
pressure." Conference 44th European high pressure research,
Prague, 4-8 September 2006.
Corrales, M., Toepfl, S., Butz, P., Knorr, D. and Tauscher, B.
(2008). "Extraction of
anthocyanins from grape by-products assisted by ultrasonics,
high hydrostatic pressure or
pulsed electric fields: A comparison." Innovative Food Science
& Emerging Technologies
9(1): 85-91.
D. Steytler, i. A. G., M. Lewis (ed.) ( 1996). Separation
processes in the food and biotechnology
industries: Principles and applications: Woodhead Publishing
Limited, Cambridge, UK.
Djarmati, Z., Jankov, R. M., Schwirtlich, E., Djulinac, B. and
Djordjevic, A. (1991). "High
antioxidant activity of extracts obtained from sage by
supercritical co2 extraction." Journal
of the American Oil Chemists Society 68(10): 731-734.
-
33
Dreosti, I. E. (2000). "Antioxidant polyphenols in tea, cocoa,
and wine." Nutrition 16(7-8): 692-
694.
Dziedzic, S. Z. and Hudson, B. J. F. (1983). "Hydroxy
isoflavones as antioxidants for edible
oils." Food Chemistry 11(3): 161-166.
Dziezak, J. D. (1986). "Preservatives: Antioxidants." Food
Technology 40(9): 94-102.
Eskilsson Cecilia, S., Sporring, S. and Bjrklund, E. (2006).
"Fast and Selective Analytical
Procedures for Determination of Persistent Organic Pollutants in
Food and Feed Using
Recent Extraction Techniques." Modern Extraction Techniques pp.
126-145). Washington,
DC: American Chemical Society.
Estavez, M., Ventanas, S. and Cava, R. (2006). "Effect of
natural and synthetic antioxidants on
protein oxidation and colour and texture changes in refrigerated
stored porcine liver pt."
Meat Science 74(2): 396-403.
Evans, R. J. (1997). "Optimizing lipid stability with natural
antioxidants." Natural Antioxidants:
224-244.
Frankel, E. N. (1996). "Antioxidants in lipid foods and their
impact on food quality." Food
Chemistry 57(1): 51-55.
Frankel, E. N., Huang, S. W., Kanner, J. and Bruce German, J.
(1994). "Interfacial phenomena in
the evaluation of antioxidants: Bulk oils vs emulsions." Journal
of Agricultural and Food
Chemistry 42(5): 1054-1059.
, A. (1987). "Microwave-extraction -a new method superseding
traditional
Soxhlet extraction." Zeitschrift fr Lebensmittel-Untersuchung
und -Forschung 184(4):
274-276.
, K. (1986). "A new method for the extraction and high-
performance liquid chromatographic determination of vicine and
convicine in faba beans."
Chromatography 84: 435-442.
Ge, Y., Ni, Y., Yan, H., Chen, Y. and Cai, T. (2002).
"Optimization of the Supercritical Fluid
Extraction of Natural Vitamin E from Wheat Germ Using Response
Surface
Methodology." Journal of Food Science 67(1): 239-243.
Giergielewicz-Moajska, H., Dbrowski, . and Namienik, J. (2001).
"Accelerated Solvent
Extraction (ASE) in the Analysis of Environmental Solid Samples
Some Aspects of
Theory and Practice." Critical Reviews in Analytical Chemistry
31(3): 149 - 165.
-
34
Gonzlez-Params, A. M., Esteban-Ruano, S., Santos-Buelga, C., de
Pascual-Teresa, S. and
Rivas-Gonzalo, J. C. (2003). "Flavanol Content and Antioxidant
Activity in Winery
Byproducts." Journal of Agricultural and Food Chemistry 52(2):
234-238.
Gorinstein, S., Martin-Belloso, O., Park, Y. S., Haruenkit, R.,
Lojek, A., Ciz, M., Caspi, A.,
Libman, I. and Trakhtenberg, S. (2001). "Comparison of some
biochemical characteristics
of different citrus fruits." Food Chemistry 74(3): 309-315.
Gorinstein, S., Martin-Belloso, O., Lojek, A., Ciz, M.,
Soliva-Fortuny, R., Park, Y. S., Caspi, A.,
Libman, I. and Trakhtenberg, S. (2002). "Comparative content of
some phytochemicals in
Spanish apples, peaches and pears." Journal of the Science of
Food and Agriculture 82(10):
1166-1170.
Gray, J. (1978). "Measurement of lipid oxidation: A review."
Journal of the American Oil
Chemists' Society 55(6): 539-546.
Halliwell, B. (1994). "Free radicals, antioxidants, and human
disease: Curiosity, cause, or
consequence?" Lancet 344(8924): 721-724.
Halliwell, B. and Gutteridge, J. M. C. (1985). "The importance
of free radicals and catalytic
metal ions in human diseases." Molecular Aspects of Medicine
8(2): 89-193.
Havsteen, B. (1983). "Flavonoids, a class of natural products of
high pharmacological potency."
Biochemical Pharmacology 32(7): 1141-1148.
Hayat, K., Hussain, S., Abbas, S., Farooq, U., Ding, B., Xia,
S., Jia, C., Zhang, X. and Xia, W.
(2009). "Optimized microwave-assisted extraction of phenolic
acids from citrus mandarin
peels and evaluation of antioxidant activity in vitro."
Separation and Purification
Technology 70(1): 63-70.
Ibaez, E., Herrero, M., Martn-lvarez, P. J., Seorns, F. J.,
Reglero, G. and Cifuentes, A.
(2006). "Accelerated Solvent Extraction: A New Procedure To
Obtain Functional
Ingredients from Natural Sources." Modern Extraction Techniques
pp. 65-78). Washington,
DC: American Chemical Society.
Kanatt, S. R., Chander, R., Radhakrishna, P. and Sharma, A.
(2005). "Potato peel extract - A
natural antioxidant for retarding lipid peroxidation in
radiation processed lamb meat."
Journal of Agricultural and Food Chemistry 53(5): 1499-1504.
Kanner, J., Frankel, E., Granit, R., German, B. and Kinsella, J.
E. (1994). "Natural antioxidants
in grapes and wines." Journal of