Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/32461 |
Resumo: | Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70◦C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70◦C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH. |
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Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activityAntimicrobial activityAntioxidant activityOhmic heating and high-pressure extractionPhenolicsPrickly pear peelPhenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70◦C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70◦C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.Veritati - Repositório Institucional da Universidade Católica PortuguesaAlexandre, Elisabete M. C.Coelho, Marta C.Ozcan, KardelenPinto, Carlos A.Teixeira, José A.Saraiva, Jorge A.Pintado, Manuela2021-04-07T16:46:06Z2021-032021-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/32461eng2304-815810.3390/foods1003057085103023137PMC799907033803279000633667100001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-19T01:37:08Zoai:repositorio.ucp.pt:10400.14/32461Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:26:12.723292Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity |
title |
Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity |
spellingShingle |
Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity Alexandre, Elisabete M. C. Antimicrobial activity Antioxidant activity Ohmic heating and high-pressure extraction Phenolics Prickly pear peel |
title_short |
Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity |
title_full |
Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity |
title_fullStr |
Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity |
title_full_unstemmed |
Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity |
title_sort |
Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity |
author |
Alexandre, Elisabete M. C. |
author_facet |
Alexandre, Elisabete M. C. Coelho, Marta C. Ozcan, Kardelen Pinto, Carlos A. Teixeira, José A. Saraiva, Jorge A. Pintado, Manuela |
author_role |
author |
author2 |
Coelho, Marta C. Ozcan, Kardelen Pinto, Carlos A. Teixeira, José A. Saraiva, Jorge A. Pintado, Manuela |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Alexandre, Elisabete M. C. Coelho, Marta C. Ozcan, Kardelen Pinto, Carlos A. Teixeira, José A. Saraiva, Jorge A. Pintado, Manuela |
dc.subject.por.fl_str_mv |
Antimicrobial activity Antioxidant activity Ohmic heating and high-pressure extraction Phenolics Prickly pear peel |
topic |
Antimicrobial activity Antioxidant activity Ohmic heating and high-pressure extraction Phenolics Prickly pear peel |
description |
Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70◦C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70◦C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-07T16:46:06Z 2021-03 2021-03-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/32461 |
url |
http://hdl.handle.net/10400.14/32461 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods10030570 85103023137 PMC7999070 33803279 000633667100001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131978600022016 |