Naslov
Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Autori
Roselló-Soto, Elena ; Barba, Francisco J. ; Putnik, Predrag ; Bursać Kovačević, Danijela ; Lorenzo, Jose M. ; Cantavella-Ferrero, Yara

Izvornik
Foods (2304-8158) 7 (2018), 161; 161, 12

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

Ključne riječi
horchata de chufa ; tiger nuts ; by-products ; antioxidant capacity ; flavonoids ; phenolic compounds

Sažetak
During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa, ” a high quantity of by-products are generated. These byproducts are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%) ; (ii) temperature (40, 50 and 60 C), and (iii) extraction time (1, 2 and 3 h). The obtained results showed that solvent type, temperature, and time significantly influenced (p < 0.05) all investigated parameters. The highest content of total polyphenols (16.02 mg GAE/100 g of dry matter ; d.m.), and total flavonoids (30.09 mg CE/100 g d.m.) was achieved by ethanol at 25% (v/v), after 3 h of extraction with temperatures of 60 C and 50 C, respectively. The highest value of antioxidant capacity (1759.81 M Trolox equivalents/g d.m.) was observed with 50% aqueous ethanol (v/v), at 60 C, and 3 h of extraction. From the obtained results, it can be concluded that the by-products of “Horchata de Chufa” are an important source of antioxidant bioactive compounds.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Inozemne institucije koautora na radu:
Nutrition and Food Science Area, Preventive
Medicine and Public Health, Food Sciences,
Toxicology and Forensic Medicine Department,
Faculty of Pharmacy, Universitat de València,
Spain ;
Centro Tecnológico de la Carne de Galicia,
Ourense, Spain

POVEZANOST RADA