Supercritical fluid-assisted extraction of hop cone residue from craft breweries

• Autor(a) principal: Inumaro, Rodrigo Sadao
• Data de Publicação: 2018
• Outros Autores: Casalvara, Rhaira Fernanda Ayoub, Corrêa, Rúbia C.G., Barros, Lillian, Pereira, Carla, Calhelha, Ricardo M., Heleno, Sandrina A., Pimentel, Tatiana Colombo, Gonçalves, José Eduardo, Cardozo-Filho, Lucio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/17541
• topic: Pressurized fluids; Co-solvent; Brewery residue; Health extracts; Green extraction

This study aimed to use supercritical fluid-assisted extraction in hop cone residue from craft breweries and define the best extraction parameters. Yield, compounds extracted, in vitro chemical and cell-based antioxidant ac-tivities, and antimicrobial and cytotoxic potentials were evaluated. The variables studied were temperature (40-60 degrees C), pressure (10-20 MPa), and ethanol percentage as co-solvent (5-10%) using a Taguchi experimental design (11 runs). The extracts showed inhibitory action towards Gram-positive and Gram-negative bacteria, mainly Proteus mirabilis and Enterococcus faecalis (MICs = 5-10 mg/mL). Furthermore, up to the maximum tested concentration (400 & mu;g/mL), the extracts showed no hepatotoxicity on a healthy porcine liver cell line (PLP2), indicating safety for food and pharmacological applications. Lower temperatures (40 degrees C), pressures (10 MPa), and ethanol percentages (5%) resulted in higher concentrations of some compounds (alpha-copaene, & gamma;-elemene, & gamma;-muurolene, & alpha;-muurolene, caryophyllene oxide) and higher antioxidant activity in cell-based assays, but lower yields. At the same time, lower temperatures (40 degrees C) and pressures (10 MPa) but higher ethanol percentages (10%) resulted in higher concentrations of other compounds (nerolidyl acetate, linalyl isobutyrate, & alpha;-acorenol, and geranyl isovalerate) and increased antioxidant activity in chemical systems. Our results support that the hop cone residue can be used to obtain supercritical fluid-assisted extracts with biological potentialities that might virtually be upcycled into multifunctional ingredients for the food and pharmacological industries. Using 40 degrees C, 10 MPa, and 5 or 10% ethanol percentage as process parameters is advisable.