Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels
The impact of hydrogen infusion into solvents on the extraction of phytochemicals was evaluated. Pure (water, ethanol, methanol) and hydrogen-rich solvents at temperatures (25°C and 35°C) were used for extracting phenolics, flavonoids, anthocyanins, and antioxidants from lemon peel. Incorporating hy...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2023-07-01
|
| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1223027/full |
| _version_ | 1797776116919828480 |
|---|---|
| author | Duried Alwazeer Duried Alwazeer Duried Alwazeer Muhammed Allam Elnasanelkasim Muhammed Allam Elnasanelkasim Ayhan Çiğdem Ayhan Çiğdem Tunahan Engin Tunahan Engin Tyler W. LeBaron Tyler W. LeBaron |
| author_facet | Duried Alwazeer Duried Alwazeer Duried Alwazeer Muhammed Allam Elnasanelkasim Muhammed Allam Elnasanelkasim Ayhan Çiğdem Ayhan Çiğdem Tunahan Engin Tunahan Engin Tyler W. LeBaron Tyler W. LeBaron |
| author_sort | Duried Alwazeer |
| collection | DOAJ |
| description | The impact of hydrogen infusion into solvents on the extraction of phytochemicals was evaluated. Pure (water, ethanol, methanol) and hydrogen-rich solvents at temperatures (25°C and 35°C) were used for extracting phenolics, flavonoids, anthocyanins, and antioxidants from lemon peel. Incorporating hydrogen into all solvents increased the extraction of all phytochemicals. The hydrogen incorporation into solvents led to the highest increase in phenolics and flavonoid contents shown for hydrogen-rich methanol (HRM) followed by hydrogen-rich ethanol (HRE) at both 25°C and 35°C. The highest antioxidant extraction was shown for HRM. The hydrogen incorporation showed the highest phytochemical extraction in methanol and at 35°C. The increase in temperature increased the extraction efficiency, but less efficiently than the hydrogen incorporation. The HPLC phenolic profile confirmed the positive effect of both temperature and hydrogen incorporation on the extraction of flavonoids and non-flavonoids. The improvement of the phytochemical extraction by the proposed method can bring many economic and ecological advantages. |
| first_indexed | 2024-03-12T22:45:22Z |
| format | Article |
| id | doaj.art-8f53c8ffde9f414795fc67eb4fffac4c |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-12T22:45:22Z |
| publishDate | 2023-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-8f53c8ffde9f414795fc67eb4fffac4c2023-07-21T06:23:00ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2023-07-01710.3389/fsufs.2023.12230271223027Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peelsDuried Alwazeer0Duried Alwazeer1Duried Alwazeer2Muhammed Allam Elnasanelkasim3Muhammed Allam Elnasanelkasim4Ayhan Çiğdem5Ayhan Çiğdem6Tunahan Engin7Tunahan Engin8Tyler W. LeBaron9Tyler W. LeBaron10Department of Nutrition and Dietetics, Faculty of Health Sciences, Iğdır University, Iğdır, TürkiyeResearch Center for Redox Applications in Foods (RCRAF), Iğdır University, Iğdır, TürkiyeInnovative Food Technologies Development, Application, and Research Center, Iğdır University, Iğdır, TürkiyeResearch Center for Redox Applications in Foods (RCRAF), Iğdır University, Iğdır, TürkiyeInnovative Food Technologies Development, Application, and Research Center, Iğdır University, Iğdır, TürkiyeResearch Center for Redox Applications in Foods (RCRAF), Iğdır University, Iğdır, TürkiyeInnovative Food Technologies Development, Application, and Research Center, Iğdır University, Iğdır, TürkiyeResearch Center for Redox Applications in Foods (RCRAF), Iğdır University, Iğdır, TürkiyeInnovative Food Technologies Development, Application, and Research Center, Iğdır University, Iğdır, TürkiyeDepartment of Kinesiology and Outdoor Recreation, Southern Utah University, Cedar City, UT, United StatesMolecular Hydrogen Institute, Enoch, UT, United StatesThe impact of hydrogen infusion into solvents on the extraction of phytochemicals was evaluated. Pure (water, ethanol, methanol) and hydrogen-rich solvents at temperatures (25°C and 35°C) were used for extracting phenolics, flavonoids, anthocyanins, and antioxidants from lemon peel. Incorporating hydrogen into all solvents increased the extraction of all phytochemicals. The hydrogen incorporation into solvents led to the highest increase in phenolics and flavonoid contents shown for hydrogen-rich methanol (HRM) followed by hydrogen-rich ethanol (HRE) at both 25°C and 35°C. The highest antioxidant extraction was shown for HRM. The hydrogen incorporation showed the highest phytochemical extraction in methanol and at 35°C. The increase in temperature increased the extraction efficiency, but less efficiently than the hydrogen incorporation. The HPLC phenolic profile confirmed the positive effect of both temperature and hydrogen incorporation on the extraction of flavonoids and non-flavonoids. The improvement of the phytochemical extraction by the proposed method can bring many economic and ecological advantages.https://www.frontiersin.org/articles/10.3389/fsufs.2023.1223027/fullphytochemicalsmolecular hydrogentemperatureextractionsolventslemon peel |
| spellingShingle | Duried Alwazeer Duried Alwazeer Duried Alwazeer Muhammed Allam Elnasanelkasim Muhammed Allam Elnasanelkasim Ayhan Çiğdem Ayhan Çiğdem Tunahan Engin Tunahan Engin Tyler W. LeBaron Tyler W. LeBaron Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels Frontiers in Sustainable Food Systems phytochemicals molecular hydrogen temperature extraction solvents lemon peel |
| title | Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels |
| title_full | Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels |
| title_fullStr | Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels |
| title_full_unstemmed | Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels |
| title_short | Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels |
| title_sort | incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics flavonoids anthocyanins and antioxidants the case of lemon peels |
| topic | phytochemicals molecular hydrogen temperature extraction solvents lemon peel |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1223027/full |
| work_keys_str_mv | AT duriedalwazeer incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT duriedalwazeer incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT duriedalwazeer incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT muhammedallamelnasanelkasim incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT muhammedallamelnasanelkasim incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT ayhancigdem incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT ayhancigdem incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT tunahanengin incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT tunahanengin incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT tylerwlebaron incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels AT tylerwlebaron incorporationofmolecularhydrogenintosolventsincreasestheextractionefficiencyofphenolicsflavonoidsanthocyaninsandantioxidantsthecaseoflemonpeels |