Naslov
Pulsed electric fields- and ultrasound-assisted green extraction of valuable compounds from Origanum vulgare L. and Thymus serpyllum L.
(Pulsed electric fields‐ and ultrasound‐assisted green extraction of valuable compounds from <i>Origanum v</i> <i>ulgare</i> L. and <i>Thymus serpyllum</i> L.)

Autori
Carpentieri, Serena ; Mazza, Luisa ; Nutrizio, Marinela ; Jambrak, Anet R. ; Ferrari, Giovanna ; Pataro, Gianpiero

Izvornik
International Journal of Food Science & ; Technology (0950-5423) 56 (2021), 10; 4834-4842

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Pulsed electric fields ; ultrasound ; Origanum vulgare L. ; Thymus serpyllum L. ; polyphenols ; antioxidants

Sažetak
This work compared the effects of pulsed electric fields (PEF) and ultrasound (US) technologies on the extent of cell disintegration of two Mediterranean herb tissues (Origanum vulgare L., Thymus serpyllum L.), as well as on the extractability of phenolic compounds during the subsequent hydroalcoholic extraction (0%–50% ethanol in water, v/v) for up to 4 h. The rate of phenolic compounds extraction decreased with time and was predicted rather satisfactorily (R2 = 0.898–0.989) by the Peleg’s model. The application of either PEF or US treatment prior to solid–liquid extraction (SLE) has the potential to reduce duration and concentration of ethanol to achieve the same recovery yield of phenolic compounds. Under optimised PEF (3 kV cm−1, 10 kJ kg−1) and US (400 W, 20 min) treatment conditions, the extracts obtained from either PEF or US pretreated herb samples showed higher total phenolic yield (36% on average) and antioxidant activity (FRAP) (36% on average) as compared to the control extraction, especially when 25% ethanol was used as a solvent. GC/MS analyses revealed no evidence of degradation of individual phenolics due to either PEF or US application.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA