Valorization of Phenolic and Carotenoid Compounds of <i>Sechium edule</i> (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches
Chayote leaves are known for culinary and traditional medicine applications. This work intended to recover carotenoids and phenolic compounds from chayote leaves using the ultrasound-assisted extraction (UAE). A Box–Behnken design was employed to investigate the impact of extraction time, temperatur...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/21/7193 |
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| author | Elsa F. Vieira Suene Souza Manuela M. Moreira Rebeca Cruz Aline Boatto da Silva Susana Casal Cristina Delerue-Matos |
| author_facet | Elsa F. Vieira Suene Souza Manuela M. Moreira Rebeca Cruz Aline Boatto da Silva Susana Casal Cristina Delerue-Matos |
| author_sort | Elsa F. Vieira |
| collection | DOAJ |
| description | Chayote leaves are known for culinary and traditional medicine applications. This work intended to recover carotenoids and phenolic compounds from chayote leaves using the ultrasound-assisted extraction (UAE). A Box–Behnken design was employed to investigate the impact of extraction time, temperature, and ultrasonic power on the recovery of total carotenoids, total phenolic compounds, and antioxidant activities. For comparative purposes, chayote leaf extracts were prepared by maceration (ME) and microwave-assisted extraction (MAE), using the same time and temperature conditions optimized by UAE. Extraction at 50 °C and 170 Watts for 30 min provided the optimal UAE conditions. UAE showed better extraction efficacy than ME and MAE. The HPLC analysis of the extracts showed that the xanthophyll class was the main class of carotenoids, which constituted 42–85% of the total carotenoid content, followed by β-carotene and tocopherol. Moreover, 26 compounds, classified as phenolic acids, flavonols, flavonoids and other polar compounds, were identified in the chayote leaf extracts. Flavonols accounted for 55% of the total compounds quantified (the major compound was myricetin) and phenolic acids represented around 35%, mostly represented by ferulic acid, chlorogenic acid and (+)-catechin. This study revealed the potential of UAE as an effective green extraction technique to recover bioactive compounds from chayote leaves, for food, and for pharmaceutical and cosmetic applications. |
| first_indexed | 2024-03-09T18:49:24Z |
| format | Article |
| id | doaj.art-e20a2be39bdc48759f8eea2d5d24d2fe |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T18:49:24Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e20a2be39bdc48759f8eea2d5d24d2fe2023-11-24T06:00:08ZengMDPI AGMolecules1420-30492022-10-012721719310.3390/molecules27217193Valorization of Phenolic and Carotenoid Compounds of <i>Sechium edule</i> (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction ApproachesElsa F. Vieira0Suene Souza1Manuela M. Moreira2Rebeca Cruz3Aline Boatto da Silva4Susana Casal5Cristina Delerue-Matos6REQUIMTE/LAQV, Polytechnic of Porto—School of Engineering (ISEP/IPP), Rua Doctor António Bernardino de Almeida, 4249-015 Porto, PortugalFaculty of Nutrition and Food Sciences, Rua do Campo Alegre, 4150-180 Porto, PortugalREQUIMTE/LAQV, Polytechnic of Porto—School of Engineering (ISEP/IPP), Rua Doctor António Bernardino de Almeida, 4249-015 Porto, PortugalREQUIMTE/LAQV, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, PortugalREQUIMTE/LAQV, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, PortugalREQUIMTE/LAQV, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, PortugalREQUIMTE/LAQV, Polytechnic of Porto—School of Engineering (ISEP/IPP), Rua Doctor António Bernardino de Almeida, 4249-015 Porto, PortugalChayote leaves are known for culinary and traditional medicine applications. This work intended to recover carotenoids and phenolic compounds from chayote leaves using the ultrasound-assisted extraction (UAE). A Box–Behnken design was employed to investigate the impact of extraction time, temperature, and ultrasonic power on the recovery of total carotenoids, total phenolic compounds, and antioxidant activities. For comparative purposes, chayote leaf extracts were prepared by maceration (ME) and microwave-assisted extraction (MAE), using the same time and temperature conditions optimized by UAE. Extraction at 50 °C and 170 Watts for 30 min provided the optimal UAE conditions. UAE showed better extraction efficacy than ME and MAE. The HPLC analysis of the extracts showed that the xanthophyll class was the main class of carotenoids, which constituted 42–85% of the total carotenoid content, followed by β-carotene and tocopherol. Moreover, 26 compounds, classified as phenolic acids, flavonols, flavonoids and other polar compounds, were identified in the chayote leaf extracts. Flavonols accounted for 55% of the total compounds quantified (the major compound was myricetin) and phenolic acids represented around 35%, mostly represented by ferulic acid, chlorogenic acid and (+)-catechin. This study revealed the potential of UAE as an effective green extraction technique to recover bioactive compounds from chayote leaves, for food, and for pharmaceutical and cosmetic applications.https://www.mdpi.com/1420-3049/27/21/7193chayote leavesultrasound-assisted extractionoptimizationcarotenoidsphenolic compounds |
| spellingShingle | Elsa F. Vieira Suene Souza Manuela M. Moreira Rebeca Cruz Aline Boatto da Silva Susana Casal Cristina Delerue-Matos Valorization of Phenolic and Carotenoid Compounds of <i>Sechium edule</i> (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches Molecules chayote leaves ultrasound-assisted extraction optimization carotenoids phenolic compounds |
| title | Valorization of Phenolic and Carotenoid Compounds of <i>Sechium edule</i> (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches |
| title_full | Valorization of Phenolic and Carotenoid Compounds of <i>Sechium edule</i> (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches |
| title_fullStr | Valorization of Phenolic and Carotenoid Compounds of <i>Sechium edule</i> (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches |
| title_full_unstemmed | Valorization of Phenolic and Carotenoid Compounds of <i>Sechium edule</i> (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches |
| title_short | Valorization of Phenolic and Carotenoid Compounds of <i>Sechium edule</i> (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches |
| title_sort | valorization of phenolic and carotenoid compounds of i sechium edule i jacq swartz leaves comparison between conventional ultrasound and microwave assisted extraction approaches |
| topic | chayote leaves ultrasound-assisted extraction optimization carotenoids phenolic compounds |
| url | https://www.mdpi.com/1420-3049/27/21/7193 |
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