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Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorPallarés, Noelia
dc.contributor.authorBerrada, Houda
dc.contributor.authorFerrer, Emilia
dc.contributor.authorRached, Wahiba
dc.contributor.authorPinela, José
dc.contributor.authorMandim, Filipa
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorBarba, Francisco J.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2025-04-07T15:30:32Z
dc.date.available2025-04-07T15:30:32Z
dc.date.issued2025
dc.description.abstractUnderutilized plant species such as Asteriscus graveolens (Forssk.) Less., Haloxylon scoparium Pomel, and Ruta chalepensis L. have been historically valued in traditional medicine for their potential health benefits. These species present an untapped source of bioactive compounds with significant applications in the food and pharmaceutical industries, including the development of functional foods and additives. Recent advances in food processing have introduced innovative methods, such as pulsed electric fields (PEFs), to enhance the extraction of valuable compounds without compromising their integrity or quality. This study investigates the impact of PEF technology on the recovery of bioactive compounds from these plants, comparing it with conventional maceration (MAC) techniques. Phenolic compound profiles and biological activities, including antioxidant, antimicrobial, anti-inflammatory, and cytotoxic effects, were evaluated. The results demonstrated that for R. chalepensis, PEF extraction achieved comparable phenolic content (58 mg/g) to MAC (72 mg/g). However, MAC generally provided higher phenolic yields for other plants. A. graveolens extracts exhibited significant antitumoral and anti-inflammatory potentials. The antimicrobial results indicated that MAC extracts were more effective against bacterial growth, while PEF extracts outperformed MAC against A. brasiliensis (MIC: 10 mg/mL). Antioxidant potential was observed in both methods, with TBARS IC50 values ranging from 17 to 79.5 µg/mL. While MAC generally yielded superior results, PEF extraction showed great promise as an environmentally sustainable alternative, eliminating the need for organic solvents and aligning with green extraction principles.eng
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020), and national funding by FCT, P.I., through the institutional and individual scientific employment program contract for L. Barros and J. Pinela (CEECIND/01011/2018) contracts.
dc.identifier.doi10.3390/foods14020222
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/34404
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationNot Available
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectPulsed electric fields
dc.subjectMaceration
dc.subjectAlgerian medicinal plants
dc.subjectPhenolic compounds
dc.subjectBiological activities
dc.titleGreen and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Macerationeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.endPage19
oaire.citation.issue2
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePinela
person.familyNameMandim
person.familyNamePires
person.familyNameFinimundy
person.familyNameBarros
person.givenNameJosé
person.givenNameFilipa
person.givenNameTânia C.S.P.
person.givenNameTiane C.
person.givenNameLillian
person.identifier2118829
person.identifier469085
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-idF318-9049-EB99
person.identifier.ciencia-id321E-2D96-00CA
person.identifier.ciencia-id2F18-67B1-776A
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-6494-2326
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
person.identifier.ridQ-2842-2018
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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