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Development of a natural preservative from chestnut flowers: ultrasound-assisted extraction optimization and functionality assessment

2021Artigo científico Acesso aberto
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dc.contributor.authorAlaya, Ikbel Ben
dc.contributor.authorPereira, Eliana
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPinela, José
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorSoković, Marina
dc.contributor.authorKostić, Marina
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorEssid, Faten
dc.contributor.authorCaleja, Cristina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T11:27:42Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T11:27:42Z
dc.date.issued2021
dc.description.abstractThis study was carried out with the aim of optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from male chestnut flowers (C. sativa Mill) to develop a bioactive extract with potential to be used as a natural antioxidant preservative ingredient in the food in-dustry. Time (t, 1–39 min), solvent concentration (S, 0–100%), and ultrasonic power (P, 5–500 W) were used as the independent variables for a 5-level experimental circumscribed central composite design (CCCD) coupled with response surface methodology (RSM) to optimize the extraction of phenolic compounds by UAE. Regarding the variables, the three showed a significant effect on the extraction of phenolic compounds. The content of phenolic compounds (including flavonoids and tannins) and the extraction yield (extract weight gravimetrically assessed) were the response criteria for the optimization. Based on the statistically validated predictive polynomial models, it was possible to reach a maximum content of phenolic compounds at the global optimal conditions of 24 ± 3 min, 259 ± 16 W, and 51 ± 7% ethanol. Additionally, pentagalloyl-glucoside and trigalloyl-hexahydroxydiphenoyl-glucoside were the major phenolic compounds identified. The optimized extract was then analyzed for their biological properties. The bioactive potential of the chestnut flower extract obtained under these optimized conditions was evaluated using in vitro assays for antioxidant, anti-inflammatory, and antimicrobial activity, as well as cytotoxicity and hepatotoxicity tests. The results revealed that the enriched extract has antioxidant, antitumoral, and anti-inflammatory activities without toxicity issues. Overall, this study allowed to define the optimal conditions for the extraction of phenolic compounds from chestnuts male flowers by UAE, to obtain an enriched extract with biological properties that could be further used as a natural antioxidant ingredient with applications on functional foods.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). M.I. Dias, R.C. Calhelha and L. Barros would like to thank the national funding by FCT, P.I., through the institutional scientific employment program-contract. J. Pinela also thanks FCT for his contract (CEECIND/01011/2018) under the individual scientific employment program-contract. The research leading to these results was supported by MICINN supporting the Ramón and Cajal grant for M.A. Prieto (RYC-2017-22891) and by Xunta de Galicia supporting the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096) and the program EXCELENCIA-ED431F 2020/12. To the project AllNat for the contract of C. Caleja (Project AllNat POCI-01-0145-FEDER-030463) and to the Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural® for the contract of E. Pereira.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationAlaya, Ikbel Ben; Pereira, Eliana; Dias, Maria Inês; Pinela, José; Calhelha, Ricardo C.; Soković, Marina; Kostić, Marina; Prieto, Miguel A.; Essid, Faten; Caleja, Cristina; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Development of a natural preservative from chestnut flowers: Ultrasound-assisted extraction optimization and functionality assessment. Chemosensors. ISSN 2227-9040. 9:6, p. 1-19en_EN
dc.identifier.doi10.3390/chemosensors9060141en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24332
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectCastanea sativa millen_EN
dc.subjectCircumscribed central composite designen_EN
dc.subjectPhenolic compoundsen_EN
dc.subjectPreservative and functional propertiesen_EN
dc.subjectResponse surface methodologyen_EN
dc.subjectUltrasonic-assisted extractionen_EN
dc.titleDevelopment of a natural preservative from chestnut flowers: ultrasound-assisted extraction optimization and functionality assessmenten_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
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person.givenNameEliana
person.givenNameMaria Inês
person.givenNameJosé
person.givenNameRicardo C.
person.givenNameMiguel A.
person.givenNameCristina
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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