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Xavier Rouau - One of the best experts on this subject based on the ideXlab platform.
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potential of dry fractionation of wheat bran for the development of food ingredients part ii electrostatic seParation of particles
Journal of Cereal Science, 2011Co-Authors: Youna Hemery, Ulla Holopainen, Annamaija Lampi, Pekka Lehtinen, Tanja Nurmi, Vieno Piironen, Minnamari Edelmann, Xavier RouauAbstract:Wheat bran is a composite material made of several layers, such as pericarp, testa and aleurone. It could be fractionated into purified fractions, which might either be used as food ingredients, or serve as a starting material for extraction of bioactive compounds. The aim of this work was to evaluate the potential of using electrostatic seParation as a way to obtain purified fractions from wheat bran. Ultrafine-ground bran obtained either by cryogenic grinding or by grinding at ambient temperature was used as starting material. The ultrafine bran was then charged by tribo-electrification and introduced in a chamber containing two high voltage electrodes, where bran particles were seParated depending on their acquired charge, allowing positively and negatively charged fractions to be collected seParately. The particle size distribution, microstructure and biochemical composition of the obtained fractions were studied. The charge of the particles was influenced by their biochemical composition: particles rich in highly branched and cross-linked arabinoxylans (pericarp) were seParated from particles rich in β-glucan, ferulic Acid and Para-Coumaric Acid (aleurone cell walls). The testa and the intracellular compounds from aleurone were not highly charged, neither positively nor negatively. The most positively charged fraction represented 34% of the initial bran, and contained 62% of the ferulic Acid present in the initial bran. The yield of the seParation process was good (5.4% loss), and could be further increased.
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Wheat grain tissue proportions in milling fractions using biochemical marker measurements: Application to different wheat cultivars
Journal of Cereal Science, 2011Co-Authors: C. Barron, Valérie Lullien-pellerin, Marie-francoise Samson, Xavier RouauAbstract:Abstract Measurement of biochemical markers allows the quantification of wheat ( Triticum spp.) grain tissue proportions in milling fractions. In order to evaluate the ability of extending this methodology to an unknown wheat grain batch, the variability of the markers in the different tissues was assessed on various wheat cultivars. Ferulic Acid trimer amounts in the outer pericarp ranged from 0.97 to 1.67 μg mg −1 (dm) with an average value equal to 1.31 μg mg −1 (dm). Alkylresorcinols amounts in a composite layer, including the testa, the inner pericarp and the nucellar epidermis, ranged from 10.5 to 16.7 mg g −1 (dm), with an average value equal to 14.0 mg g −1 (dm). In the aleurone layer, phytic Acid amounts ranged from 94.9 to 187.2 mg g −1 (dm) with an average value equal to 152 mg g −1 (dm) whereas, Para-Coumaric Acid ranged from 0.08 to 0.29 μg mg −1 with an average level of 0.18 μg mg −1 . In the embryonic axis, wheat germ agglutinin ranged from 879 μg g −1 to 2086 μg g −1 with an average value of 1487 μg g −1 . The impact of this variability on tissue proportion determination was evaluated and a strategy to decrease the prediction error was suggested. Percentages of the outer pericarp, intermediate layer (including the testa), aleurone layer and embryonic axis within grains were calculated and their variability discussed.
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Dry-fractionation of wheat bran increases the bioaccessibility of phenolic Acids in breads made from processed bran fractions
Food Research International, 2010Co-Authors: Youna Hemery, Nuria Mateo Anson, Rob Havenaar, Guido R.m.m. Haenen, Martijn W.j. Noort, Xavier RouauAbstract:This study evaluated the potential of using ultra-fine grinding and electrostatic seParation of wheat bran as methods to improve the bioaccessibility of Para-Coumaric Acid (pCA), sinapic Acid (SA) and ferulic Acid (FA) from bran-rich breads. Bran fractions were produced and used to bake white bread, whole-grain bread, and seven different bran-rich breads. The influence of bran particle size and bread composition on the bioaccessibility of pCA, SA and FA was studied using a dynamic computer-controlled in vitro gastro-intestinal model. The amount of bioaccessible phenolic Acids was higher in whole-grain bread and bran-rich breads than in white bread, and the finer the bran particles in bran-rich breads, the more bioaccessible the phenolic Acids. The highest amounts of bioaccessible phenolic Acids were observed for two of the fractions obtained by electrostatic seParation of ground bran. Only the free and conjugated phenolic Acids forms were found to be bioaccessible, and the bioaccessibility of SA was much higher than that of FA, due to the higher solubility of SA. This study demonstrated that the use of bran fractionation to reduce the particle size, Otto include only some parts of the bran in foods, can help developing grain-based products with increased nutritional potential
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Dry-fractionation of wheat bran increases the bioaccessibility of phenolic Acids in breads made from processed bran fractions
Food Research International, 2010Co-Authors: Youna Hemery, Nuria Mateo Anson, Rob Havenaar, Guido R.m.m. Haenen, Martijn W.j. Noort, Xavier RouauAbstract:This study evaluated the potential of using ultra-fine grinding and electrostatic seParation of wheat bran as methods to improve the bioaccessibility of Para-Coumaric Acid (pCA), sinapic Acid (SA) and ferulic Acid (FA) from bran-rich breads. Bran fractions were produced and used to bake white bread, whole-grain bread, and seven different bran-rich breads. The influence of bran particle size and bread composition on the bioaccessibility of pCA, SA and FA was studied using a dynamic computer-controlled in vitro gastro-intestinal model. The amount of bioaccessible phenolic Acids was higher in whole-grain bread and bran-rich breads than in white bread, and the finer the bran particles in bran-rich breads, the more bioaccessible the phenolic Acids. The highest amounts of bioaccessible phenolic Acids were observed for two of the fractions obtained by electrostatic seParation of ground bran. Only the free and conjugated phenolic Acids forms were found to be bioaccessible, and the bioaccessibility of SA was much higher than that of FA, due to the higher solubility of SA. This study demonstrated that the use of bran fractionation to reduce the particle size, or to include only some parts of the bran in foods, can help developing grain-based products with increased nutritional potential. © 2010 Elsevier Ltd.
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Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in milling fractions
Journal of Cereal Science, 2009Co-Authors: Youna Hemery, Joel Abecassis, Valérie Lullien-pellerin, Xavier Rouau, Marie-francoise Samson, Per Åman, Walter Von Reding, Cäcilia Spoerndli, C. BarronAbstract:To produce safe and healthy whole wheat food products, various grain or bran dry fractionation processes have been developed recently. In order to control the quality of the products and to adapt these processes, it is important to be able to monitor the grain tissue proportions in the different milling fractions produced. Accordingly, a quantitative method based on biochemical markers has been developed for the assessment of grain tissue proportions in grain fractions. Grain tissues that were quantified were the outer pericarp, an intermediate layer (including the outer pericarp, the testa and the hyaline layer), the aleurone cell walls, the aleurone cell contents, the endosperm and the germ, for two grain cultivars (Tiger and Crousty). Grain tissues were dissected by hand and analysed. Biochemical markers chosen were ferulic Acid trimer, alkylresorcinols, Para-Coumaric Acid, phytic Acid, starch and wheat germ agglutinin, for outer pericarp, intermediate layer, aleurone cell walls, aleurone cell contents, endosperm and germ respectively. The results of tissue quantification by hand dissection and by calculation were compared and the sensitivity of the method was regarded as good (mean relative errors of 4% and 8% for Crousty and Tiger outer layers respectively). The impact of the analytical variability (maximum 13% relative error on coarse bran) was also regarded as acceptable. Wheat germ agglutinin seems to be a promising marker of wheat germ: even if the quantification method was not able to quantify the germ proportions in milling fractions, it was able to classify these fractions according to their germ content. The efficiency of this method was tested, by assessing the grain tissue proportions of fractions exhibiting very different compositions such as flour, bran and aleurone-rich fractions obtained from three different grain or bran dry fractionation processes (conventional milling, debranning process, production of aleurone-rich fractions from coarse bran). By calculation of the composition of the different products generated, it was possible to study the distribution of the different tissues among fractions resulting from the different fractionation processes. This quantitative method is thus a useful tool for the monitoring and improvement of processes, and allows the effects of these processes to be understood and their adaption to reach the objectives.
Youna Hemery - One of the best experts on this subject based on the ideXlab platform.
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potential of dry fractionation of wheat bran for the development of food ingredients part ii electrostatic seParation of particles
Journal of Cereal Science, 2011Co-Authors: Youna Hemery, Ulla Holopainen, Annamaija Lampi, Pekka Lehtinen, Tanja Nurmi, Vieno Piironen, Minnamari Edelmann, Xavier RouauAbstract:Wheat bran is a composite material made of several layers, such as pericarp, testa and aleurone. It could be fractionated into purified fractions, which might either be used as food ingredients, or serve as a starting material for extraction of bioactive compounds. The aim of this work was to evaluate the potential of using electrostatic seParation as a way to obtain purified fractions from wheat bran. Ultrafine-ground bran obtained either by cryogenic grinding or by grinding at ambient temperature was used as starting material. The ultrafine bran was then charged by tribo-electrification and introduced in a chamber containing two high voltage electrodes, where bran particles were seParated depending on their acquired charge, allowing positively and negatively charged fractions to be collected seParately. The particle size distribution, microstructure and biochemical composition of the obtained fractions were studied. The charge of the particles was influenced by their biochemical composition: particles rich in highly branched and cross-linked arabinoxylans (pericarp) were seParated from particles rich in β-glucan, ferulic Acid and Para-Coumaric Acid (aleurone cell walls). The testa and the intracellular compounds from aleurone were not highly charged, neither positively nor negatively. The most positively charged fraction represented 34% of the initial bran, and contained 62% of the ferulic Acid present in the initial bran. The yield of the seParation process was good (5.4% loss), and could be further increased.
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Dry-fractionation of wheat bran increases the bioaccessibility of phenolic Acids in breads made from processed bran fractions
Food Research International, 2010Co-Authors: Youna Hemery, Nuria Mateo Anson, Rob Havenaar, Guido R.m.m. Haenen, Martijn W.j. Noort, Xavier RouauAbstract:This study evaluated the potential of using ultra-fine grinding and electrostatic seParation of wheat bran as methods to improve the bioaccessibility of Para-Coumaric Acid (pCA), sinapic Acid (SA) and ferulic Acid (FA) from bran-rich breads. Bran fractions were produced and used to bake white bread, whole-grain bread, and seven different bran-rich breads. The influence of bran particle size and bread composition on the bioaccessibility of pCA, SA and FA was studied using a dynamic computer-controlled in vitro gastro-intestinal model. The amount of bioaccessible phenolic Acids was higher in whole-grain bread and bran-rich breads than in white bread, and the finer the bran particles in bran-rich breads, the more bioaccessible the phenolic Acids. The highest amounts of bioaccessible phenolic Acids were observed for two of the fractions obtained by electrostatic seParation of ground bran. Only the free and conjugated phenolic Acids forms were found to be bioaccessible, and the bioaccessibility of SA was much higher than that of FA, due to the higher solubility of SA. This study demonstrated that the use of bran fractionation to reduce the particle size, Otto include only some parts of the bran in foods, can help developing grain-based products with increased nutritional potential
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Dry-fractionation of wheat bran increases the bioaccessibility of phenolic Acids in breads made from processed bran fractions
Food Research International, 2010Co-Authors: Youna Hemery, Nuria Mateo Anson, Rob Havenaar, Guido R.m.m. Haenen, Martijn W.j. Noort, Xavier RouauAbstract:This study evaluated the potential of using ultra-fine grinding and electrostatic seParation of wheat bran as methods to improve the bioaccessibility of Para-Coumaric Acid (pCA), sinapic Acid (SA) and ferulic Acid (FA) from bran-rich breads. Bran fractions were produced and used to bake white bread, whole-grain bread, and seven different bran-rich breads. The influence of bran particle size and bread composition on the bioaccessibility of pCA, SA and FA was studied using a dynamic computer-controlled in vitro gastro-intestinal model. The amount of bioaccessible phenolic Acids was higher in whole-grain bread and bran-rich breads than in white bread, and the finer the bran particles in bran-rich breads, the more bioaccessible the phenolic Acids. The highest amounts of bioaccessible phenolic Acids were observed for two of the fractions obtained by electrostatic seParation of ground bran. Only the free and conjugated phenolic Acids forms were found to be bioaccessible, and the bioaccessibility of SA was much higher than that of FA, due to the higher solubility of SA. This study demonstrated that the use of bran fractionation to reduce the particle size, or to include only some parts of the bran in foods, can help developing grain-based products with increased nutritional potential. © 2010 Elsevier Ltd.
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Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in milling fractions
Journal of Cereal Science, 2009Co-Authors: Youna Hemery, Joel Abecassis, Valérie Lullien-pellerin, Xavier Rouau, Marie-francoise Samson, Per Åman, Walter Von Reding, Cäcilia Spoerndli, C. BarronAbstract:To produce safe and healthy whole wheat food products, various grain or bran dry fractionation processes have been developed recently. In order to control the quality of the products and to adapt these processes, it is important to be able to monitor the grain tissue proportions in the different milling fractions produced. Accordingly, a quantitative method based on biochemical markers has been developed for the assessment of grain tissue proportions in grain fractions. Grain tissues that were quantified were the outer pericarp, an intermediate layer (including the outer pericarp, the testa and the hyaline layer), the aleurone cell walls, the aleurone cell contents, the endosperm and the germ, for two grain cultivars (Tiger and Crousty). Grain tissues were dissected by hand and analysed. Biochemical markers chosen were ferulic Acid trimer, alkylresorcinols, Para-Coumaric Acid, phytic Acid, starch and wheat germ agglutinin, for outer pericarp, intermediate layer, aleurone cell walls, aleurone cell contents, endosperm and germ respectively. The results of tissue quantification by hand dissection and by calculation were compared and the sensitivity of the method was regarded as good (mean relative errors of 4% and 8% for Crousty and Tiger outer layers respectively). The impact of the analytical variability (maximum 13% relative error on coarse bran) was also regarded as acceptable. Wheat germ agglutinin seems to be a promising marker of wheat germ: even if the quantification method was not able to quantify the germ proportions in milling fractions, it was able to classify these fractions according to their germ content. The efficiency of this method was tested, by assessing the grain tissue proportions of fractions exhibiting very different compositions such as flour, bran and aleurone-rich fractions obtained from three different grain or bran dry fractionation processes (conventional milling, debranning process, production of aleurone-rich fractions from coarse bran). By calculation of the composition of the different products generated, it was possible to study the distribution of the different tissues among fractions resulting from the different fractionation processes. This quantitative method is thus a useful tool for the monitoring and improvement of processes, and allows the effects of these processes to be understood and their adaption to reach the objectives.
S M Kars - One of the best experts on this subject based on the ideXlab platform.
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UV-B absorbance and UV-B absorbing compounds (Para-Coumaric Acid) in pollen and sporopollenin: the perspective to track historic UV-B levels.
Journal of photochemistry and photobiology. B Biology, 2001Co-Authors: J Rozema, R A Broekman, P Blokker, B B Meijkamp, N De Bakker, J Van De Staaij, A Van Beem, F Ariese, S M KarsAbstract:UV-B absorbance and UV-B absorbing compounds (UACs) of the pollen of Vicia faba, Betula pendula, Helleborus foetidus and Pinus sylvestris were studied. Sequential extraction demonstrated considerable UV-B absorbance both in the soluble (Acid methanol) and insoluble sporopollenin (acetolysis resistant residue) fractions of UACs, while the wall-bound fraction of UACs was small. The UV-B absorbance of the soluble and sporopollenin fraction of pollen of Vicia faba plants exposed to enhanced UV-B (10 kJ m(-2) day(-1) UV-B(BE)) was higher than that of plants that received 0 kJ m(-2) day(-1) UV-B(BB). Pyrolysis gas chromatography-mass spectrometry (py-GC-MS) analysis of pollen demonstrated that p-Coumaric Acid and ferulic Acid formed part of the sporopollenin fraction of the pollen. The amount of these aromatic monomers in the sporopollenin of Vicia faba appeared to increase in response to enhanced UV-B (10 kJ m(-2) day(-1) UV-B(BE)). The detection limit of pyGC-MS was sufficiently low to quantify these phenolic Acids in ten pollen grains of Betula and Pinus. The experimental data presented provide evidence for the possibility that polyphenolic compounds in pollen of plants are indicators of solar UV-B and may be applied as a new proxy for the reconstruction of historic variation in solar UV-B levels.
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UV-B absorbance and UV-B absorbing compounds (Para-Coumaric Acid) in pollen and sporopollenin: the perspective to track historic UV-B levels.
Journal of Photochemistry and Photobiology B-biology, 2001Co-Authors: J Rozema, R A Broekman, P Blokker, B B Meijkamp, N De Bakker, J Van De Staaij, A Van Beem, F Ariese, S M KarsAbstract:Abstract UV-B absorbance and UV-B absorbing compounds (UACs) of the pollen of Vicia faba, Betula pendula , Helleborus foetidus and Pinus sylvestris were studied. Sequential extraction demonstrated considerable UV-B absorbance both in the soluble (Acid methanol) and insoluble sporopollenin (acetolysis resistant residue) fractions of UACs, while the wall-bound fraction of UACs was small. The UV-B absorbance of the soluble and sporopollenin fraction of pollen of Vicia faba plants exposed to enhanced UV-B (10 kJ m −2 day −1 UV-B BE ) was higher than that of plants that received 0 kJ m −2 day −1 UV-B BE . Pyrolysis gas chromatography–mass spectrometry (py-GC–MS) analysis of pollen demonstrated that p -Coumaric Acid and ferulic Acid formed part of the sporopollenin fraction of the pollen. The amount of these aromatic monomers in the sporopollenin of Vicia faba appeared to increase in response to enhanced UV-B (10 kJ m −2 day −1 UV-B BE ). The detection limit of pyGC–MS was sufficiently low to quantify these phenolic Acids in ten pollen grains of Betula and Pinus .The experimental data presented provide evidence for the possibility that polyphenolic compounds in pollen of plants are indicators of solar UV-B and may be applied as a new proxy for the reconstruction of historic variation in solar UV-B levels.
Farooq Anwar - One of the best experts on this subject based on the ideXlab platform.
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Phenolic compounds, tocochromanols profile and antioxidant properties of winter melon [Benincasa hispida (Thunb.) Cogn.] seed oils
Journal of Food Measurement and Characterization, 2019Co-Authors: Nor Azizah Mohammad, Farooq Anwar, Tahir Mehmood, Azizah Abdul Hamid, Kharidah Muhammad, Nazamid SaariAbstract:The seed oils from two different cultivars of winter melon were evaluated for their phenolics, tocochromanols and antioxidant properties. The oils contained 961.8 to 1027.6 µg/g of total tocochromanols, including α-tocopherol (2–3%), β-tocopherol (46.6–61.7%), γ-tocopherol (23–24.9%), γ-tocotrienol (6.8–8.2%), and δ-tocopherol (4.6–19.2%). Gallic Acid, protocatechuic Acid, 3,4-dihydroxybenzaldehyde, vanillic Acid, vanillin, Para -Coumaric Acid, trans -cinnamic Acid and ferulic Acid were found to be in the range between 12.27 and 17.25 µg/g oil. As far as antioxidant properties is concerned, 80% ethanol seed oil extract (SOE) from cultivar 1 (round) and 100% methanol SOE from cultivar 2 (hybrid round) showed the highest DPPH radical scavenging activity (IC_50 value 7.03 and 6.88 mg/mL, respectively) while 80% methanol SOE from cultivar 2 exhibited the least (IC_50 value 64.71 mg/mL). Trolox equivalent antioxidant capacity of the SOE ranged from 9.82 to 24.61 µg TE/g (cultivar 1) and 12.17–26.83 TE/g (cultivar 2), with 80% ethanol extract having the highest antioxidant potential. The extracted total phenolic compounds were 19.37 to 203.93 µg GAE/g oil for cultivar 1, whereas 30.77 to 190.07 µg GAE/g oil for cultivar 2, with 80% isopropanol recovering the maximum amounts. These results conclude that aqueous alcoholic solvents were a better choice for extraction of potent antioxidants from winter melon seed oils, nevertheless, the antioxidant properties considerably ( p
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Phenolic compounds, tocochromanols profile and antioxidant properties of winter melon [Benincasa hispida (Thunb.) Cogn.] seed oils
Journal of Food Measurement and Characterization, 2018Co-Authors: Nor Azizah Mohammad, Farooq Anwar, Tahir Mehmood, Azizah Abdul Hamid, Kharidah Muhammad, Nazamid SaariAbstract:The seed oils from two different cultivars of winter melon were evaluated for their phenolics, tocochromanols and antioxidant properties. The oils contained 961.8 to 1027.6 µg/g of total tocochromanols, including α-tocopherol (2–3%), β-tocopherol (46.6–61.7%), γ-tocopherol (23–24.9%), γ-tocotrienol (6.8–8.2%), and δ-tocopherol (4.6–19.2%). Gallic Acid, protocatechuic Acid, 3,4-dihydroxybenzaldehyde, vanillic Acid, vanillin, Para-Coumaric Acid, trans-cinnamic Acid and ferulic Acid were found to be in the range between 12.27 and 17.25 µg/g oil. As far as antioxidant properties is concerned, 80% ethanol seed oil extract (SOE) from cultivar 1 (round) and 100% methanol SOE from cultivar 2 (hybrid round) showed the highest DPPH radical scavenging activity (IC50 value 7.03 and 6.88 mg/mL, respectively) while 80% methanol SOE from cultivar 2 exhibited the least (IC50 value 64.71 mg/mL). Trolox equivalent antioxidant capacity of the SOE ranged from 9.82 to 24.61 µg TE/g (cultivar 1) and 12.17–26.83 TE/g (cultivar 2), with 80% ethanol extract having the highest antioxidant potential. The extracted total phenolic compounds were 19.37 to 203.93 µg GAE/g oil for cultivar 1, whereas 30.77 to 190.07 µg GAE/g oil for cultivar 2, with 80% isopropanol recovering the maximum amounts. These results conclude that aqueous alcoholic solvents were a better choice for extraction of potent antioxidants from winter melon seed oils, nevertheless, the antioxidant properties considerably (p < 0.05) varied in relation to extraction solvents and cultivars selected. Data of this study support that the seed oils of the tested cultivars of winter melon are potential dietary source of tocochromanol, phenolic compounds, and natural antioxidants.
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Enzyme-assisted supercritical fluid extraction: an alternative and green technology for non-extractable polyphenols
Analytical and Bioanalytical Chemistry, 2017Co-Authors: Muhammad Mushtaq, Sumia Akram, Bushra Sultana, Ahmad Adnan, Farooq Anwar, Syed Sajjad Hussain RizviAbstract:This contribution proposes an enzyme-assisted eco-friendly process for the extraction of non-extractable polyphenols (NEPPs) from black tea leftover (BTLO), an underutilized tea waste. BTLO hydrolyzed with various enzyme formulations was extracted using supercritical carbon dioxide and ethanol as co-solvent (SC-CO2 + EtOH). A conventional solvent extraction (CSE) was performed using EtOH + H2O (80:20, v/v) for comparison purposes. The results revealed that hydrolysis of BTLO with 2.9% (w/w) kemzyme at 45 °C and pH 5.4 for 98 min improved the liberation of NEPPs offering 5-fold higher extract yield (g/100 g) as compared with non-treated BTLO. In vitro antioxidant evaluation and LC-MS characterization of extracts revealed the presence of phenolic Acids (mainly caffeic and Para-Coumaric Acid) of high antioxidant value. Scanning electron micrograph of the hydrolyzed BTLO samples indicated noteworthy changes in the ultrastructure of BTLO. Moreover, polyphenol extracts obtained by SC-CO2 + EtOH extraction were found to be cleaner and richer in polyphenols as compared to CSE. The devised enzyme-assisted SC-CO2 + EtOH extraction process in the present work can be explored as an effective biotechnological mean for the optimal recovery of antioxidant polyphenols. Graphical abstractEnzymatic pretreatment can effectively liberate non-extractable polyphenols (NEPPs) while hydrolyzing the cellulosic and hemicellulosic framework of black tea left overs (BTLO)
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enzyme assisted supercritical fluid extraction an alternative and green technology for non extractable polyphenols
Analytical and Bioanalytical Chemistry, 2017Co-Authors: Sumia Akram, Bushra Sultana, Ahmad Adnan, Muhammad Mushtaq, Farooq Anwar, Syed Sajjad Hussain RizviAbstract:This contribution proposes an enzyme-assisted eco-friendly process for the extraction of non-extractable polyphenols (NEPPs) from black tea leftover (BTLO), an underutilized tea waste. BTLO hydrolyzed with various enzyme formulations was extracted using supercritical carbon dioxide and ethanol as co-solvent (SC-CO2 + EtOH). A conventional solvent extraction (CSE) was performed using EtOH + H2O (80:20, v/v) for comparison purposes. The results revealed that hydrolysis of BTLO with 2.9% (w/w) kemzyme at 45 °C and pH 5.4 for 98 min improved the liberation of NEPPs offering 5-fold higher extract yield (g/100 g) as compared with non-treated BTLO. In vitro antioxidant evaluation and LC-MS characterization of extracts revealed the presence of phenolic Acids (mainly caffeic and Para-Coumaric Acid) of high antioxidant value. Scanning electron micrograph of the hydrolyzed BTLO samples indicated noteworthy changes in the ultrastructure of BTLO. Moreover, polyphenol extracts obtained by SC-CO2 + EtOH extraction were found to be cleaner and richer in polyphenols as compared to CSE. The devised enzyme-assisted SC-CO2 + EtOH extraction process in the present work can be explored as an effective biotechnological mean for the optimal recovery of antioxidant polyphenols.
Muhammad Mushtaq - One of the best experts on this subject based on the ideXlab platform.
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Enzyme-assisted supercritical fluid extraction: an alternative and green technology for non-extractable polyphenols
Analytical and Bioanalytical Chemistry, 2017Co-Authors: Muhammad Mushtaq, Sumia Akram, Bushra Sultana, Ahmad Adnan, Farooq Anwar, Syed Sajjad Hussain RizviAbstract:This contribution proposes an enzyme-assisted eco-friendly process for the extraction of non-extractable polyphenols (NEPPs) from black tea leftover (BTLO), an underutilized tea waste. BTLO hydrolyzed with various enzyme formulations was extracted using supercritical carbon dioxide and ethanol as co-solvent (SC-CO2 + EtOH). A conventional solvent extraction (CSE) was performed using EtOH + H2O (80:20, v/v) for comparison purposes. The results revealed that hydrolysis of BTLO with 2.9% (w/w) kemzyme at 45 °C and pH 5.4 for 98 min improved the liberation of NEPPs offering 5-fold higher extract yield (g/100 g) as compared with non-treated BTLO. In vitro antioxidant evaluation and LC-MS characterization of extracts revealed the presence of phenolic Acids (mainly caffeic and Para-Coumaric Acid) of high antioxidant value. Scanning electron micrograph of the hydrolyzed BTLO samples indicated noteworthy changes in the ultrastructure of BTLO. Moreover, polyphenol extracts obtained by SC-CO2 + EtOH extraction were found to be cleaner and richer in polyphenols as compared to CSE. The devised enzyme-assisted SC-CO2 + EtOH extraction process in the present work can be explored as an effective biotechnological mean for the optimal recovery of antioxidant polyphenols. Graphical abstractEnzymatic pretreatment can effectively liberate non-extractable polyphenols (NEPPs) while hydrolyzing the cellulosic and hemicellulosic framework of black tea left overs (BTLO)
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enzyme assisted supercritical fluid extraction an alternative and green technology for non extractable polyphenols
Analytical and Bioanalytical Chemistry, 2017Co-Authors: Sumia Akram, Bushra Sultana, Ahmad Adnan, Muhammad Mushtaq, Farooq Anwar, Syed Sajjad Hussain RizviAbstract:This contribution proposes an enzyme-assisted eco-friendly process for the extraction of non-extractable polyphenols (NEPPs) from black tea leftover (BTLO), an underutilized tea waste. BTLO hydrolyzed with various enzyme formulations was extracted using supercritical carbon dioxide and ethanol as co-solvent (SC-CO2 + EtOH). A conventional solvent extraction (CSE) was performed using EtOH + H2O (80:20, v/v) for comparison purposes. The results revealed that hydrolysis of BTLO with 2.9% (w/w) kemzyme at 45 °C and pH 5.4 for 98 min improved the liberation of NEPPs offering 5-fold higher extract yield (g/100 g) as compared with non-treated BTLO. In vitro antioxidant evaluation and LC-MS characterization of extracts revealed the presence of phenolic Acids (mainly caffeic and Para-Coumaric Acid) of high antioxidant value. Scanning electron micrograph of the hydrolyzed BTLO samples indicated noteworthy changes in the ultrastructure of BTLO. Moreover, polyphenol extracts obtained by SC-CO2 + EtOH extraction were found to be cleaner and richer in polyphenols as compared to CSE. The devised enzyme-assisted SC-CO2 + EtOH extraction process in the present work can be explored as an effective biotechnological mean for the optimal recovery of antioxidant polyphenols.
