Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products
During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions...
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| Format: | Article |
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MDPI AG
2018-10-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/7/10/161 |
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| author | Elena Roselló-Soto Francisco J. Barba Predrag Putnik Danijela Bursać Kovačević Jose M. Lorenzo Yara Cantavella-Ferrero |
| author_facet | Elena Roselló-Soto Francisco J. Barba Predrag Putnik Danijela Bursać Kovačević Jose M. Lorenzo Yara Cantavella-Ferrero |
| author_sort | Elena Roselló-Soto |
| collection | DOAJ |
| description | During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%); (ii) temperature (40, 50 and 60 °C), and (iii) extraction time (1, 2 and 3 h). The obtained results showed that solvent type, temperature, and time significantly influenced (p < 0.05) all investigated parameters. The highest content of total polyphenols (16.02 mg GAE/100 g of dry matter; d.m.), and total flavonoids (30.09 mg CE/100 g d.m.) was achieved by ethanol at 25% (v/v), after 3 h of extraction with temperatures of 60 °C and 50 °C, respectively. The highest value of antioxidant capacity (1759.81 µM Trolox equivalents/g d.m.) was observed with 50% aqueous ethanol (v/v), at 60 °C, and 3 h of extraction. From the obtained results, it can be concluded that the by-products of “Horchata de Chufa” are an important source of antioxidant bioactive compounds. |
| first_indexed | 2024-12-12T20:06:28Z |
| format | Article |
| id | doaj.art-a2369f3a168b4556a469900bf2119904 |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-12T20:06:28Z |
| publishDate | 2018-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a2369f3a168b4556a469900bf21199042022-12-22T00:13:38ZengMDPI AGFoods2304-81582018-10-0171016110.3390/foods7100161foods7100161Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-ProductsElena Roselló-Soto0Francisco J. Barba1Predrag Putnik2Danijela Bursać Kovačević3Jose M. Lorenzo4Yara Cantavella-Ferrero5Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, SpainNutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, SpainFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaCentro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainNutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, SpainDuring the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%); (ii) temperature (40, 50 and 60 °C), and (iii) extraction time (1, 2 and 3 h). The obtained results showed that solvent type, temperature, and time significantly influenced (p < 0.05) all investigated parameters. The highest content of total polyphenols (16.02 mg GAE/100 g of dry matter; d.m.), and total flavonoids (30.09 mg CE/100 g d.m.) was achieved by ethanol at 25% (v/v), after 3 h of extraction with temperatures of 60 °C and 50 °C, respectively. The highest value of antioxidant capacity (1759.81 µM Trolox equivalents/g d.m.) was observed with 50% aqueous ethanol (v/v), at 60 °C, and 3 h of extraction. From the obtained results, it can be concluded that the by-products of “Horchata de Chufa” are an important source of antioxidant bioactive compounds.http://www.mdpi.com/2304-8158/7/10/161horchata de chufatiger nutsby-productsantioxidant capacityflavonoidsphenolic compounds |
| spellingShingle | Elena Roselló-Soto Francisco J. Barba Predrag Putnik Danijela Bursać Kovačević Jose M. Lorenzo Yara Cantavella-Ferrero Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products Foods horchata de chufa tiger nuts by-products antioxidant capacity flavonoids phenolic compounds |
| title | Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products |
| title_full | Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products |
| title_fullStr | Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products |
| title_full_unstemmed | Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products |
| title_short | Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products |
| title_sort | enhancing bioactive antioxidants extraction from horchata de chufa by products |
| topic | horchata de chufa tiger nuts by-products antioxidant capacity flavonoids phenolic compounds |
| url | http://www.mdpi.com/2304-8158/7/10/161 |
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