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Valuable Compounds Extraction from Cereal Waste and By-Products
Published in Francisco J. Barba, Elena Roselló-Soto, Mladen Brnčić, Jose M. Lorenzo, Green Extraction and Valorization of By-Products from Food Processing, 2019
Manuel Viuda-Martos, Juana Fernández-López, José Angel Pérez-Álvarez
Polyphenols are considered secondary metabolites of higher plants and due to their characteristics are considered as phytochemicals since they naturally give protection to plants against various pathogens, such as fungi and/or bacteria, against ultraviolet light. They can also act as phytoalexins protecting the plant from predators or increasing the astringency of the fruits, which makes the food quite unpleasant for its consumption (Luithui et al., 2019). The polyphenolic compounds are mainly composed of phenolic acids and flavonoids. Phenolic acids are found in most of the plants and fruits, in which they contribute to their color and pleasant taste. In nature, it’s possible to find two types of phenolic acids: those derived from benzoic acid and those derived from the cinnamic acid. Hydroxybenzoic acids, as shown in Figure 6.2a, are components of complex structures, such as hydrolyzable tannins (gallotannins or ellagitannins) (Juurlink et al., 2014), while hydroxycinnamic acids (Figure 6.2b) are more common in cereals than hydroxybenzoic acids. These compounds basically consist of p-coumaric, caffeic, ferulic, and sinapic acids (El Gharras, 2009). They possess nutraceutical potential as anti-inflammatory, anticarcinogenic, antimicrobial, and antioxidant activities. Furthermore, these substances have beneficial effects against diarrhea, ulcers, or cardiovascular problems. In cereals, these bioactive compounds are predominantly found in the outermost layers of the bran (Chandrasekara and Shahidi, 2010; Gorinstein et al., 2007; Sidhu et al., 2007).
Phenolic Compounds potential health Benefits and toxicity
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Deep Jyoti Bhuyan, Amrita Basu
Phenolic acids are divided into two subgroups: hydroxybenzoic and hydroxycinnamic acids (Balasundram et al. 2006). Phenolic acids are significant components of fruit and vegetables. These compounds play an important role in color stability, aroma profile and antioxidant activity. They act as acids because of their carboxylic group (Fleuriet and Macheix 2003). Ellagic and gallic acids are two major dietary hydroxybenzoic acids in berries and nuts (Maas et al. 1991, King and Young 1999). Caffeic, ferulic, p-coumaric and sinapic acids are the most common hydroxycinnamic acids and aromatic in Nature (Bravo 1998, Balasundram et al. 2006). Chlorogenic acid is an important member of this group with regard to food material and is the key substrate for enzymatic browning of fruits, such as apples and pears (Eskin 1990, Ho 1992). Chlorogenic acid is commonly found in higher quantities in seeds, such as coffee beans, sunflower seeds and grains and is formed when caffeic acid is combined with quinic acid (Sondheimer 1958, King and Young 1999).
Fruit and Vegetable Waste An Economic Alternate to Costlier Raw Materials for Value Added Products
Published in Gunjan Mukherjee, Sunny Dhiman, Waste Management, 2023
Andrea Komesu, Luiza Helena da Silva Martins, Poornima Pandey, Arindam Kuila, Carolina Ferreira Andrade Penteado, Eduardo Dellosso Penteado, Johnatt Allan Rocha de Oliveira
The concentration and the type of phenolic compounds in potato waste are affected by agrotechnical processes, climate conditions and processing method (Torres and Domínguez 2019). Most of phenolic compounds are phenolic acids (chlorogenic acid, caffeic acid, ferulic acid, coumaric acid, protocatechuic acid, gallic acid and vanillic acid) and flavonoids which have antioxidant, antimicrobial or antitumoral activities (Priendniece et al. 2017). These components act in defense against diseases and protect cells from oxidation and free-radical damage and they could be used in food and non-food applications (Riciputi et al. 2018).
Reactive extraction of protocatechuic acid by di-n-octylamine and optimisation with Box–Behnken design
Published in Indian Chemical Engineer, 2023
İsmayil İsayev, Özge Demir, Aslı Gök, Şah İsmail Kırbaşlar
Phenolic acids are organic compounds that naturally occur in certain plant species. Phenolic acids have a carboxylic group in the molecular structure. Protocatechuic acid (PCA), gallic acid, caffeic acid, ferulic acid and vanillic acid are the most abundant carboxylic acids in the plant kingdom [1]. PCA has anti-bacterial, antiviral, anticancer, antiulcer, anti-inflammatory, antidiabetic, antiageing and antioxidant activities [1–3]. PCA is detected in many fruits, plants, vegetables and spices such as plums [1,4], berries [5], grapes [4], bran [1], brown rice [1], lettuce [5] and green and black tea [1,3,6]. PCA is also found in industrial olive processing and wine distillery wastewaters [7]. Several techniques were applied to study PCA recovery from plant matrices including adsorption [8–10], extraction [11], supercritical carbon dioxide [12] and capillary electrophoresis [13,14]. However, direct recovery of PCA from plant matrices is a highly complex and costly process [5]. On the other hand, PCA can be separated from industrial wastewater streams [15] or biologically produced by microbial fermentation [16–18]. PCA has been produced in the fermentation broth by several microorganisms [16–21]. Consequently, the studies regarding PCA recovery from aqueous solutions and fermentation broth are of great significance. Electro-dialyses [15], adsorption [22–26] and classical solvent extraction methods have been used to recover PCA from aqueous solutions. However, these methods are time-consuming, energy-intensive and less selective [4].
Application of a binary mixture of bio-extract on organic cotton fabric
Published in The Journal of The Textile Institute, 2022
M. Janarthanan, Subrata Das, M. Jayapradeep, S. SumaiyaZainab, S. Venkatesh
Polyphenols compound has higher antioxidant, anti-allergic, anti-platelet, anti-tumor, and anti-inflammatory activities. It is used to cure the tumor, cancer and burned wounds. Phenolic acid compounds have the property of resisting oxidative damage, which leads to various diseases such as degeneration, cardiovascular, cancer, and inflammation. Mainly tumor cells, including leukemia cells, have higher levels of reactive oxygen species (ROS) than other normal cells and are especially sensitive to oxidative cells. Flavanoids compound is responsible for the production of higher antioxidant, anti-allergic, anti-platelet, anti-tumor, and anti-inflammatory activities. It has the properties of curing wounds and killing microbes. Tannins compound have properties such as anti-microbial, anti-inflammatory, anti-cancer and anti-tumor activity, anti-allergic and anti-platelet. It is used to cure cancer, burned wounds, and antidote for poison. The structure of terpenoids has biological activity and can be used to treat many diseases, especially malaria. They have properties such as anti-microbial, anti-inflammatory, anti-cancer, and anti-tumor activity.
Phenolic compounds and antioxidants from Eucalyptus camaldulensis as affected by some extraction conditions, a preparative optimization for GC-MS analysis
Published in Preparative Biochemistry & Biotechnology, 2019
Alyaa Nasr, Tehmina Saleem Khan, Guo-Ping Zhu
Phenolic constituents are broadly distributed in various plant species and ranging from simple forms counting phenolic acids to more complex structures such as tannins. The variations in the number and location of hydroxyl groups on the aromatic ring give rise to different phenolic acids, which frequently occur either in the form of esters or glycosides. Both hydroxylcinnamic acids and hydroxybenzoic acids are two main groups of phenolic acids.[11,12] Besides their significant involvement as major antioxidant compounds in animal and plant cells; phenolic acids also play a vital role in plants because they are associated with a lot of biological functions, for instance; in nutrient uptake, protein synthesis, enzymatic activities, photosynthesis and allelopathy.[13]