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Supercritical fluid-assisted extraction of hop cone residue from craft breweries

2023Journal article Open access
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dc.contributor.authorInumaro, Rodrigo Sadao
dc.contributor.authorCasalvara, Rhaira Fernanda Ayoub
dc.contributor.authorCorrêa, Rúbia C.G.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPereira, Carla
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorPimentel, Tatiana Colombo
dc.contributor.authorGonçalves, José Eduardo
dc.contributor.authorCardozo-Filho, Lucio
dc.date.accessioned2018-05-02T09:32:18Z
dc.date.available2018-05-02T09:32:18Z
dc.date.issued2023
dc.description.abstractThis study aimed to use supercritical fluid-assisted extraction in hop cone residue from craft breweries and define the best extraction parameters. Yield, compounds extracted, in vitro chemical and cell-based antioxidant ac-tivities, and antimicrobial and cytotoxic potentials were evaluated. The variables studied were temperature (40-60 degrees C), pressure (10-20 MPa), and ethanol percentage as co-solvent (5-10%) using a Taguchi experimental design (11 runs). The extracts showed inhibitory action towards Gram-positive and Gram-negative bacteria, mainly Proteus mirabilis and Enterococcus faecalis (MICs = 5-10 mg/mL). Furthermore, up to the maximum tested concentration (400 & mu;g/mL), the extracts showed no hepatotoxicity on a healthy porcine liver cell line (PLP2), indicating safety for food and pharmacological applications. Lower temperatures (40 degrees C), pressures (10 MPa), and ethanol percentages (5%) resulted in higher concentrations of some compounds (alpha-copaene, & gamma;-elemene, & gamma;-muurolene, & alpha;-muurolene, caryophyllene oxide) and higher antioxidant activity in cell-based assays, but lower yields. At the same time, lower temperatures (40 degrees C) and pressures (10 MPa) but higher ethanol percentages (10%) resulted in higher concentrations of other compounds (nerolidyl acetate, linalyl isobutyrate, & alpha;-acorenol, and geranyl isovalerate) and increased antioxidant activity in chemical systems. Our results support that the hop cone residue can be used to obtain supercritical fluid-assisted extracts with biological potentialities that might virtually be upcycled into multifunctional ingredients for the food and pharmacological industries. Using 40 degrees C, 10 MPa, and 5 or 10% ethanol percentage as process parameters is advisable.pt_PT
dc.description.sponsorshipThe authors extend gratitude to the Brazilian National Council for Scientific and Technological Development – CNPq (Process no. 308505/ 2019-2) and the Foundation for Science and Technology (FCT, Portugal) for financially supporting CIMO (UIDB/00690/2020 and UIDP/00690/ 2020) and SusTEC (LA/P/0007/2021). Additionally, they acknowledge the Coordination for the Improvement of Higher Education Personnel (CAPES) and research contributions from Cesumar Institute of Science, Technology, and Innovation (ICETI), Cesumar University (Unicesumar), Instituto Polit´ecnico de Bragança (IPB), and State University of Maringa (UEM). Lastly, they appreciate national funding by FCT, P.I., for institutional scientific employment program contracts for L. Barros, C. Pereira, and R. Calhelha, and the individual scientific employment program contract for S.A. Heleno (CEECIND/03040/2017).
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationInumaro, Rodrigo Sadao; Casalvara, Rhaira Fernanda Ayoub; Corrêa, Rúbia C.G.; Barros, Lillian; Pereira, Carla; Calhelha, Ricardo M.; Heleno, Sandrina A.; Pimentel, Tatiana Colombo; Gonçalves, José Eduardo; Cardozo-Filho, Lucio (2023). Supercritical fluid-assisted extraction of hop cone residue from craft breweries. Journal of CO2 Utilization. eISSN 2212-9839. 72, p. 1-10pt_PT
dc.identifier.doi10.1016/j.jcou.2023.102498
dc.identifier.eissn2212-9839
dc.identifier.issn2212-9820
dc.identifier.urihttp://hdl.handle.net/10198/17541
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPressurized fluidspt_PT
dc.subjectCo-solventpt_PT
dc.subjectBrewery residuept_PT
dc.subjectHealth extractspt_PT
dc.subjectGreen extractionpt_PT
dc.titleSupercritical fluid-assisted extraction of hop cone residue from craft breweriespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleJournal of CO2 Utilizationpt_PT
person.familyNameCorrêa
person.familyNameBarros
person.familyNamePereira
person.familyNameCalhelha
person.familyNameHeleno
person.givenNameRúbia C.G.
person.givenNameLillian
person.givenNameCarla
person.givenNameRicardo C.
person.givenNameSandrina A.
person.identifier469085
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person.identifier.ciencia-idEF10-2739-2B70
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person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.orcid0000-0003-0269-4344
person.identifier.orcid0000-0002-9050-5189
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person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0001-7224-1098
person.identifier.ridJ-3600-2013
person.identifier.ridK-1629-2016
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person.identifier.scopus-author-id37661286600
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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