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Optimization of the extraction of phenolic compounds from chestnut tree flowers

2018Conference object Open access
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dc.contributor.authorCaleja, Cristina
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorBento, Albino
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-10-29T10:20:51Z
dc.date.available2018-10-29T10:20:51Z
dc.date.issued2018
dc.description.abstractThe chestnut tree fruits represent one of the most economically important agro-food material in the northeaster region of Portugal. Tones of bio-residues are generated annually (branches, leaves, flowers, etc) and used, in the better cases, as natural fertilizers or, in a less environmental friendly cases, burned. Otherwise, scientific reports have been relating the consumption of some synthetic compounds present in foods with undesirable effects on the human health. Such results are pushing the food-industry to look for alternatives that meet consumer needs towards a more natural market. Therefore, the aim of this work was to valorise chestnut flowers’ (CF) bio-residues and to develop a profitable natural antioxidant. Although less exploited for economical purposes, CF have been used since ancient times in the preparation of infusions due to the high concentration of active phenolic compounds (PC) beneficial to the human health. Recent research has shown that CF possesses high abundance of PC that can be used in the preservation of foods due to their capacity to inhibit lipid peroxidation and microbial proliferation. However, to compete with the price-value of synthetic antioxidants typically applied, the PC extracted from CF need to be maximized. Therefore, the conditions of time (t), temperature (T) and solvent (S) that favours the extraction by maceration of PC were optimized by response surface methodology using a 5-level experimental design. The responses used as criteria were the quantification of the fourteen individual PC by HPLC-DAD and the extraction yield of the obtained extract (E). The models developed were successfully fitted to the data and used to determine optimal extraction conditions (t= 120.0±12.4 min, T= 85.0±6.7 ºC and S= 44.5 % of ethanol) producing 55.37±2.20 mg PC/g E. The results highlight the potential of valorising CF bio-residues as a productive source of PC for the development of a natural preservative that may be able to compete with synthetic compounds typically applied in the food-industry.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), REQUIMTE (UID/QUI/50006/2013 - POCI/01/0145/ FERDER/007265) and C. Caleja (SFRH/BD/93007/2013) grant. This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE. The authors are grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. To Xunta de Galicia for financial support for the post-doctoral researcher of M.A. Prieto.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCaleja, Cristina; Prieto, M.A.; Barros, Lillian; Bento, Albino; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2018). Optimization of the extraction of phenolic compounds from Chestnut. In UNIFood Conference. Belgrado, Sérviapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/18117
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectChestnut tree flowerspt_PT
dc.titleOptimization of the extraction of phenolic compounds from chestnut tree flowerspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.citation.conferencePlaceBelgrado, Sérviapt_PT
oaire.citation.titleUNIFood Conferencept_PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNamePrieto
person.familyNameBarros
person.familyNameBento
person.familyNameFerreira
person.givenNameCristina
person.givenNameMiguel A.
person.givenNameLillian
person.givenNameAlbino
person.givenNameIsabel C.F.R.
person.identifier107688
person.identifier469085
person.identifier144781
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id221E-1E00-AB74
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person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridG-4516-2011
person.identifier.ridJ-3600-2013
person.identifier.ridN-9706-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id36868826600
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
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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