Naslov
Effect of enzymatic pretreatment prior ultrasound- assisted extraction of sage polyphenols

Autori
Dent, Maja ; Supičić, Alen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
CEFood Congress Book "Food, technology and nutrition for healthy people in a healthy environment" / Peter Raspor, Irena Vovk, Andrej Ovca, Sonja Smole Možina, Bojan Butinar, Mojca Jevšnik - Ljubljana, 2022, 189-189

ISBN
978-961-95942-0-9

Skup
11th Central European Congress on Food and Nutrition (CEFood)

Mjesto i datum
Čatež ob Savi, Slovenija, 27.09.2022. - 30.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
enzymatic pretreatment, sage, polyphenols, ultrasound-assisted extraction

Sažetak
Sage (Salvia officinalis L.) is rich in biologically active compounds, among which the most important are polyphenolic compounds. It is a growing interest in efficient and environmentally acceptable extraction methods with low solvent consumption, short extraction time and high extraction yield. The ultrasound-assisted extraction employing an ultrasonic device with direct cavitation using lower solvent consumption and short extraction time can result in higher recovery of polyphenolic compounds. Enzyme- assisted extraction has been intensively studied in the last years, enzymes can degrade and disrupt plant cell wall components, thus enabling better release and more efficient extraction of bioactive compounds from plants. We hypothesized that enzymatic pretreatment prior ultrasonic extraction can improve the recovery of polyphenols from sage. The aim of this study was to optimized extraction time of ultrasound-assisted extraction (ultrasonic output power of 200 W, a probe diameter of 14 mm). Furthermore, enzymatic pretreatment with addition of 5 mg and 50 mg of each enzyme (celulase, pectinase, xylanase and mixture of celulase- pectinase-xylanase) was performed at 40 ˚C for 1 h prior ultrasound-assisted extraction of polyphenols. Ultrasound-assisted extraction of polyphenols from sage was performed after enzymatic pretreatment with ultrasonic device for 5 minutes with aqueous methanol (1:1, v/v). The mass fraction of polyphenols (35.5 mg/g) extracted with ultrasound-assisted extraction under optimal extraction time of 5 minutes using methanol (1:1, v/v) was higher than mass fraction of polyphenols after enzymatic pretreatment (6.2-12.9 mg/g). However, enzymatic pretreatment prior ultrasonic extraction did not increase the mass fraction of total polyphenols compared to ultrasonic pretreatment. This suggests that the enzymatic pretreatment prior ultrasonic extraction has to be carefully re-evaluated. We have demonstrated the valuable effects of ultrasound-assisted extraction for only 5 minutes on the recovery of polyphenols from sage. In our case, ultrasound-assisted extraction of sage was enough to disrupt the cells and addition of enzymes was redundant.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Interdisciplinarne prirodne znanosti, Prehrambena tehnologija

POVEZANOST RADA