Publicação
Ohmic heating-based extraction of biocompounds from cocoa bean shell
| Resumo: | Cocoa bean shell (CBS), a by-product of the chocolate industry, was employed as substrate for the sustainable recovery of bioactive compounds using ohmic heating (OH). Total phenolic content and antioxidant activity of the treated CBS were optimized by experimental design. Maximum extraction of antioxidant phenolic compounds (23mg GAE/g CBS) was obtained at 67°C, 50min and 44% ethanol (v/v). The antioxidant activity of the extracts obtained under of the central point conditions was 284.5M Fe2+/g extract (FRAP) and 36.4MTE/g extract (DPPH). The use of OH increased the extraction of bioactive phenolic compounds when compared to the conventional process (CH) (approximately 40%). An increased on the chemical antioxidant activity was also observed, ranging from 4 to 20%. The metabolic activity of the extracts obtained by the two methods (OH and CH) was evaluated in non-tumoral (HEK293T and L929) and tumoral cell lines (Caco-2, HT-29, and HeLa). The CBS extracts presented low toxicity in non-tumoral cells and ROS preventive effects. These characteristics make them ideal to be used in food processing and formulation, as well as nutraceutical products due to their antioxidant protection. The use of OH results in an extract with higher phenolic content and higher antioxidant activity and low environmental impact. |
|---|---|
| Autores principais: | Sánchez, M. |
| Outros Autores: | Santos, Pedro Miguel Ferreira; Dias, Joana Sofia Gomes; Botelho, C. M.; Laca, A.; Rocha, Cristina M. R. |
| Assunto: | Cocoa bean shell Antioxidants Phenolic compounds Ohmic heating Green technology |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| _version_ | 1866878108163899392 |
|---|---|
| author | Sánchez, M. |
| author2 | Santos, Pedro Miguel Ferreira Dias, Joana Sofia Gomes Botelho, C. M. Laca, A. Rocha, Cristina M. R. |
| author2_role | author author author author author |
| author_facet | Sánchez, M. Santos, Pedro Miguel Ferreira Dias, Joana Sofia Gomes Botelho, C. M. Laca, A. Rocha, Cristina M. R. |
| author_role | author |
| contributor_name_str_mv | Universidade do Minho |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Sánchez, M.\"},{\"Person.name\":\"Santos, Pedro Miguel Ferreira\"},{\"Person.name\":\"Dias, Joana Sofia Gomes\"},{\"Person.name\":\"Botelho, C. M.\"},{\"Person.name\":\"Laca, A.\"},{\"Person.name\":\"Rocha, Cristina M. R.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Universidade do Minho |
| datacite.creators.creator.creatorName.fl_str_mv | Sánchez, M. Santos, Pedro Miguel Ferreira Dias, Joana Sofia Gomes Botelho, C. M. Laca, A. Rocha, Cristina M. R. |
| datacite.date.Accepted.fl_str_mv | 2023-06-26T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-06-30T17:59:34Z |
| datacite.date.embargoed.fl_str_mv | 2023-06-30T17:59:34Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Cocoa bean shell Antioxidants Phenolic compounds Ohmic heating Green technology |
| datacite.titles.title.fl_str_mv | Ohmic heating-based extraction of biocompounds from cocoa bean shell |
| dc.contributor.none.fl_str_mv | Universidade do Minho |
| dc.creator.none.fl_str_mv | Sánchez, M. Santos, Pedro Miguel Ferreira Dias, Joana Sofia Gomes Botelho, C. M. Laca, A. Rocha, Cristina M. R. |
| dc.date.Accepted.fl_str_mv | 2023-06-26T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-06-30T17:59:34Z |
| dc.date.embargoed.fl_str_mv | 2023-06-30T17:59:34Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/1822/85289 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Cocoa bean shell Antioxidants Phenolic compounds Ohmic heating Green technology |
| dc.title.fl_str_mv | Ohmic heating-based extraction of biocompounds from cocoa bean shell |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Cocoa bean shell (CBS), a by-product of the chocolate industry, was employed as substrate for the sustainable recovery of bioactive compounds using ohmic heating (OH). Total phenolic content and antioxidant activity of the treated CBS were optimized by experimental design. Maximum extraction of antioxidant phenolic compounds (23mg GAE/g CBS) was obtained at 67°C, 50min and 44% ethanol (v/v). The antioxidant activity of the extracts obtained under of the central point conditions was 284.5M Fe2+/g extract (FRAP) and 36.4MTE/g extract (DPPH). The use of OH increased the extraction of bioactive phenolic compounds when compared to the conventional process (CH) (approximately 40%). An increased on the chemical antioxidant activity was also observed, ranging from 4 to 20%. The metabolic activity of the extracts obtained by the two methods (OH and CH) was evaluated in non-tumoral (HEK293T and L929) and tumoral cell lines (Caco-2, HT-29, and HeLa). The CBS extracts presented low toxicity in non-tumoral cells and ROS preventive effects. These characteristics make them ideal to be used in food processing and formulation, as well as nutraceutical products due to their antioxidant protection. The use of OH results in an extract with higher phenolic content and higher antioxidant activity and low environmental impact. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://prod-dspace.uminho.pt/bitstreams/01ee0277-a191-4359-ace3-335bf9b50c7c/download |
| id | rum_7aed315ddc0bf3c00a4314e42949300c |
| identifier.url.fl_str_mv | https://hdl.handle.net/1822/85289 |
| instacron_str | repositorium |
| institution | Universidade do Minho |
| instname_str | Universidade do Minho |
| language | eng |
| network_acronym_str | rum |
| network_name_str | RepositóriUM - Universidade do Minho |
| oai_identifier_str | oai:repositorium.uminho.pt:1822/85289 |
| organization_str_mv | urn:organizationAcronym:repositorium |
| person_str_mv | Sánchez, M. Santos, Pedro Miguel Ferreira Dias, Joana Sofia Gomes Botelho, C. M. Laca, A. Rocha, Cristina M. R. |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | RepositóriUM - Universidade do Minho |
| repository_id_str | urn:repositoryAcronym:rum |
| service_str_mv | urn:repositoryAcronym:rum |
| spelling | engElsevierporCocoa bean shell (CBS), a by-product of the chocolate industry, was employed as substrate for the sustainable recovery of bioactive compounds using ohmic heating (OH). Total phenolic content and antioxidant activity of the treated CBS were optimized by experimental design. Maximum extraction of antioxidant phenolic compounds (23mg GAE/g CBS) was obtained at 67°C, 50min and 44% ethanol (v/v). The antioxidant activity of the extracts obtained under of the central point conditions was 284.5M Fe2+/g extract (FRAP) and 36.4MTE/g extract (DPPH). The use of OH increased the extraction of bioactive phenolic compounds when compared to the conventional process (CH) (approximately 40%). An increased on the chemical antioxidant activity was also observed, ranging from 4 to 20%. The metabolic activity of the extracts obtained by the two methods (OH and CH) was evaluated in non-tumoral (HEK293T and L929) and tumoral cell lines (Caco-2, HT-29, and HeLa). The CBS extracts presented low toxicity in non-tumoral cells and ROS preventive effects. These characteristics make them ideal to be used in food processing and formulation, as well as nutraceutical products due to their antioxidant protection. The use of OH results in an extract with higher phenolic content and higher antioxidant activity and low environmental impact.application/pdfporOhmic heating-based extraction of biocompounds from cocoa bean shellSánchez, M.Santos, Pedro Miguel FerreiraDias, Joana Sofia GomesBotelho, C. M.Laca, A.Rocha, Cristina M. R.HostingInstitutionOrganizationalUniversidade do Minhoe-mailmailto:repositorium@usdb.uminho.ptrepositorium@usdb.uminho.ptISSNIsPartOf2212-4292DOIIsPartOf10.1016/j.fbio.2023.1028862023-06-30T17:59:34Z2023-06-262023-06-26T11:03:51Z2023-06-26T00:00:00ZHandlehttps://hdl.handle.net/1822/85289http://purl.org/coar/access_right/c_abf2open accessCocoa bean shellAntioxidantsPhenolic compoundsOhmic heatingGreen technology1518118 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://prod-dspace.uminho.pt/bitstreams/01ee0277-a191-4359-ace3-335bf9b50c7c/download |
| spellingShingle | Ohmic heating-based extraction of biocompounds from cocoa bean shell Sánchez, M. Cocoa bean shell Antioxidants Phenolic compounds Ohmic heating Green technology |
| status | SINGLETON |
| subject.fl_str_mv | Cocoa bean shell Antioxidants Phenolic compounds Ohmic heating Green technology |
| title | Ohmic heating-based extraction of biocompounds from cocoa bean shell |
| title_full | Ohmic heating-based extraction of biocompounds from cocoa bean shell |
| title_fullStr | Ohmic heating-based extraction of biocompounds from cocoa bean shell |
| title_full_unstemmed | Ohmic heating-based extraction of biocompounds from cocoa bean shell |
| title_short | Ohmic heating-based extraction of biocompounds from cocoa bean shell |
| title_sort | Ohmic heating-based extraction of biocompounds from cocoa bean shell |
| topic | Cocoa bean shell Antioxidants Phenolic compounds Ohmic heating Green technology |
| topic_facet | Cocoa bean shell Antioxidants Phenolic compounds Ohmic heating Green technology |
| url | https://hdl.handle.net/1822/85289 |
| visible | 1 |