Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues
Bravo de Esmolfe (BE) is a traditional Portuguese apple highly appreciated by consumers due to its peculiar flavor and aroma. This apple contains higher concentration of phenolic compounds than other cultivars and is thus considered a rich source of antioxidants. Its sensorial and functional propert...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/9/1469 |
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| author | Mário Bordalo Inês J. Seabra Andreia Bento Silva Ana Paula Terrasso Catarina Brito Margarida Serra Maria R. Bronze Catarina M. M. Duarte Mara E. M. Braga Hermínio C. de Sousa Ana Teresa Serra |
| author_facet | Mário Bordalo Inês J. Seabra Andreia Bento Silva Ana Paula Terrasso Catarina Brito Margarida Serra Maria R. Bronze Catarina M. M. Duarte Mara E. M. Braga Hermínio C. de Sousa Ana Teresa Serra |
| author_sort | Mário Bordalo |
| collection | DOAJ |
| description | Bravo de Esmolfe (BE) is a traditional Portuguese apple highly appreciated by consumers due to its peculiar flavor and aroma. This apple contains higher concentration of phenolic compounds than other cultivars and is thus considered a rich source of antioxidants. Its sensorial and functional properties have attracted farmers’ associations to increase BE production. However, a large quantity of apples is wasted due to storage/transportation procedures that impact BE’s quality attributes. In this work, we applied high-pressure extraction methodologies to generate antioxidant-rich fractions from BE residues aiming at adding high value to these agro-food by-products. We performed a first extraction step using supercritical CO<sub>2</sub>, followed by a second extraction step where different CO<sub>2</sub> + ethanol mixtures (10–100% <i>v</i>/<i>v</i>) were tested. All experiments were carried out at 25 MPa and 50 °C. Extracts were characterized in terms of global yield, phenolic content and antioxidant activity using chemical (ORAC, HOSC, HORAC) and cell-based assays (CAA). We demonstrated that, although the pressurized 100% ethanol condition promoted the highest recovery of phenolic compounds (509 ± 8 mg GAE/100 g BE residues), the extract obtained with 40% ethanol presented the highest CAA (1.50 ± 0.24 µmol QE/g dw) and ORAC (285 ± 16 µmol TEAC/g dw), as well as HOSC and HORAC values, which correlated with its content of epicatechin and procyanidin B2. Noteworthy, this fraction inhibited free radical production in human neurospheroids derived from NT2 cells, a robust 3D cell model for neuroprotective testing. |
| first_indexed | 2024-03-10T07:56:12Z |
| format | Article |
| id | doaj.art-7d43596da9ba4ae0a9994e51c8b8c966 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T07:56:12Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-7d43596da9ba4ae0a9994e51c8b8c9662023-11-22T11:49:16ZengMDPI AGAntioxidants2076-39212021-09-01109146910.3390/antiox10091469Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple ResiduesMário Bordalo0Inês J. Seabra1Andreia Bento Silva2Ana Paula Terrasso3Catarina Brito4Margarida Serra5Maria R. Bronze6Catarina M. M. Duarte7Mara E. M. Braga8Hermínio C. de Sousa9Ana Teresa Serra10iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugalCIEPQPF, Department of Chemical Engineering, Faculty of Sciences and Technology (FCTUC), University of Coimbra, Rua Sílvio Lima, Pólo II—Pinhal de Marrocos, 3030-790 Coimbra, PortugalInstituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157 Oeiras, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugalInstituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157 Oeiras, PortugalCIEPQPF, Department of Chemical Engineering, Faculty of Sciences and Technology (FCTUC), University of Coimbra, Rua Sílvio Lima, Pólo II—Pinhal de Marrocos, 3030-790 Coimbra, PortugalCIEPQPF, Department of Chemical Engineering, Faculty of Sciences and Technology (FCTUC), University of Coimbra, Rua Sílvio Lima, Pólo II—Pinhal de Marrocos, 3030-790 Coimbra, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugalBravo de Esmolfe (BE) is a traditional Portuguese apple highly appreciated by consumers due to its peculiar flavor and aroma. This apple contains higher concentration of phenolic compounds than other cultivars and is thus considered a rich source of antioxidants. Its sensorial and functional properties have attracted farmers’ associations to increase BE production. However, a large quantity of apples is wasted due to storage/transportation procedures that impact BE’s quality attributes. In this work, we applied high-pressure extraction methodologies to generate antioxidant-rich fractions from BE residues aiming at adding high value to these agro-food by-products. We performed a first extraction step using supercritical CO<sub>2</sub>, followed by a second extraction step where different CO<sub>2</sub> + ethanol mixtures (10–100% <i>v</i>/<i>v</i>) were tested. All experiments were carried out at 25 MPa and 50 °C. Extracts were characterized in terms of global yield, phenolic content and antioxidant activity using chemical (ORAC, HOSC, HORAC) and cell-based assays (CAA). We demonstrated that, although the pressurized 100% ethanol condition promoted the highest recovery of phenolic compounds (509 ± 8 mg GAE/100 g BE residues), the extract obtained with 40% ethanol presented the highest CAA (1.50 ± 0.24 µmol QE/g dw) and ORAC (285 ± 16 µmol TEAC/g dw), as well as HOSC and HORAC values, which correlated with its content of epicatechin and procyanidin B2. Noteworthy, this fraction inhibited free radical production in human neurospheroids derived from NT2 cells, a robust 3D cell model for neuroprotective testing.https://www.mdpi.com/2076-3921/10/9/1469Bravo de EsmolfeappleantioxidantsCO<sub>2</sub> extractionphenolic compoundsCaco-2 cells |
| spellingShingle | Mário Bordalo Inês J. Seabra Andreia Bento Silva Ana Paula Terrasso Catarina Brito Margarida Serra Maria R. Bronze Catarina M. M. Duarte Mara E. M. Braga Hermínio C. de Sousa Ana Teresa Serra Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues Antioxidants Bravo de Esmolfe apple antioxidants CO<sub>2</sub> extraction phenolic compounds Caco-2 cells |
| title | Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues |
| title_full | Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues |
| title_fullStr | Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues |
| title_full_unstemmed | Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues |
| title_short | Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues |
| title_sort | using high pressure technology to develop antioxidant rich extracts from bravo de esmolfe apple residues |
| topic | Bravo de Esmolfe apple antioxidants CO<sub>2</sub> extraction phenolic compounds Caco-2 cells |
| url | https://www.mdpi.com/2076-3921/10/9/1469 |
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