Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant Capacity
Potato sprouts, an underutilized by-product of potato processing, could be exploited for the recovery of caffeoyl-quinic acids (CQAs), a family of polyphenols with well-recognized biological activities. In this work, the predominant compound of this class, 5-CQA, was extracted by Ultrasound-Assisted...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/2/348 |
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| author | Luciano Mangiapelo Francesca Blasi Federica Ianni Carolina Barola Roberta Galarini Ghaid WA Abualzulof Roccaldo Sardella Claudia Volpi Lina Cossignani |
| author_facet | Luciano Mangiapelo Francesca Blasi Federica Ianni Carolina Barola Roberta Galarini Ghaid WA Abualzulof Roccaldo Sardella Claudia Volpi Lina Cossignani |
| author_sort | Luciano Mangiapelo |
| collection | DOAJ |
| description | Potato sprouts, an underutilized by-product of potato processing, could be exploited for the recovery of caffeoyl-quinic acids (CQAs), a family of polyphenols with well-recognized biological activities. In this work, the predominant compound of this class, 5-CQA, was extracted by Ultrasound-Assisted Extraction (UAE) under conditions optimized by an Experimental Design. The investigated variables solid/solvent ratio (1:10–1:50 g/mL), water content in ethanol (30–100% <i>v</i>/<i>v</i>) and UAE time (5–20 min) highlighted a critical influence of the last two factors on the extraction efficiency: extracts richer in 5-CQA were obtained with lower water content (30%) and time (5 min). The addition of ascorbic acid (1.7 mM) as anti-browning agent to the extraction solvent improved the extraction efficiency of 5-CQA compared to acetic and citric acids (3158.71 μg/mL, 1766.71 μg/mL, 1468.20 μg/mL, respectively). A parallel trend for the three acids and an increase in 5-CQA recovery was obtained with the use of freeze-dried sprouts (4980.05 μg/mL, 4795.62, 4211.25 μg/mL, respectively). Total antioxidant capacity (TAC) in vitro demonstrated UAE being a more valuable technique than conventional maceration. Furthermore, three-times-higher values of TPC (7.89 mg GAE/g) and TAC (FRAP: 24.01 mg TE/g; DPPH: 26.20 mg TE/g; ABTS 26.72 mg TE/g) were measured for the optimized extract compared to the initial one. An HPLC-DAD method was applied to monitor 5-CQA recovery, while an LC-HRMS/MS investigation allowed us to perform analyte identity confirmation along with detection of the glycoalkaloids α-solanine and α-chaconine. This evidence underlines the necessity to develop purification strategies in order to maximize the potential of potato sprout waste as a source of 5-CQA. |
| first_indexed | 2024-03-11T09:14:34Z |
| format | Article |
| id | doaj.art-fc584264f5cf4e91b5d9206da4cace29 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T09:14:34Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-fc584264f5cf4e91b5d9206da4cace292023-11-16T18:46:54ZengMDPI AGAntioxidants2076-39212023-02-0112234810.3390/antiox12020348Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant CapacityLuciano Mangiapelo0Francesca Blasi1Federica Ianni2Carolina Barola3Roberta Galarini4Ghaid WA Abualzulof5Roccaldo Sardella6Claudia Volpi7Lina Cossignani8Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, ItalyIstituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, ItalyIstituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, ItalyDepartment of Medicine and Surgery, University of Perugia, Piazzale Gambuli 1, 06132 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, ItalyPotato sprouts, an underutilized by-product of potato processing, could be exploited for the recovery of caffeoyl-quinic acids (CQAs), a family of polyphenols with well-recognized biological activities. In this work, the predominant compound of this class, 5-CQA, was extracted by Ultrasound-Assisted Extraction (UAE) under conditions optimized by an Experimental Design. The investigated variables solid/solvent ratio (1:10–1:50 g/mL), water content in ethanol (30–100% <i>v</i>/<i>v</i>) and UAE time (5–20 min) highlighted a critical influence of the last two factors on the extraction efficiency: extracts richer in 5-CQA were obtained with lower water content (30%) and time (5 min). The addition of ascorbic acid (1.7 mM) as anti-browning agent to the extraction solvent improved the extraction efficiency of 5-CQA compared to acetic and citric acids (3158.71 μg/mL, 1766.71 μg/mL, 1468.20 μg/mL, respectively). A parallel trend for the three acids and an increase in 5-CQA recovery was obtained with the use of freeze-dried sprouts (4980.05 μg/mL, 4795.62, 4211.25 μg/mL, respectively). Total antioxidant capacity (TAC) in vitro demonstrated UAE being a more valuable technique than conventional maceration. Furthermore, three-times-higher values of TPC (7.89 mg GAE/g) and TAC (FRAP: 24.01 mg TE/g; DPPH: 26.20 mg TE/g; ABTS 26.72 mg TE/g) were measured for the optimized extract compared to the initial one. An HPLC-DAD method was applied to monitor 5-CQA recovery, while an LC-HRMS/MS investigation allowed us to perform analyte identity confirmation along with detection of the glycoalkaloids α-solanine and α-chaconine. This evidence underlines the necessity to develop purification strategies in order to maximize the potential of potato sprout waste as a source of 5-CQA.https://www.mdpi.com/2076-3921/12/2/348potato sprout wasteUAEantioxidant activitychlorogenic acidsLiquid Chromatographyenzymatic browning |
| spellingShingle | Luciano Mangiapelo Francesca Blasi Federica Ianni Carolina Barola Roberta Galarini Ghaid WA Abualzulof Roccaldo Sardella Claudia Volpi Lina Cossignani Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant Capacity Antioxidants potato sprout waste UAE antioxidant activity chlorogenic acids Liquid Chromatography enzymatic browning |
| title | Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant Capacity |
| title_full | Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant Capacity |
| title_fullStr | Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant Capacity |
| title_full_unstemmed | Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant Capacity |
| title_short | Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant Capacity |
| title_sort | optimization of ultrasound assisted extraction of chlorogenic acid from potato sprout waste and enhancement of the in vitro total antioxidant capacity |
| topic | potato sprout waste UAE antioxidant activity chlorogenic acids Liquid Chromatography enzymatic browning |
| url | https://www.mdpi.com/2076-3921/12/2/348 |
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