The Use of Microwave and Pulsed Electric Field as a Pretreatment Step in Ultrasonic Extraction of Polyphenols from Defatted Hemp Seed Cake (Cannabis sativa) Using Response Surface Methodology

Food and Bioprocess Technology

Volumn 7, Issue 11, 2014, Pages 3064-3076

  Teh, Sue Siang ^a   Niven, Brian E ^a   Bekhit, Alaa El Din A ^a   Carne, Alan ^a   Birch, Edward John ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Antioxidant capacity; Hemp seed cake; Microwave; Pulsed electric field; Total flavonoids; Total phenolics

Indexed keywords

ACETONE; ELECTRIC FIELDS; ETHANOL; FLAVONOIDS; HEMP; MICROWAVES; ORGANIC SOLVENTS; SURFACE PROPERTIES;

ANTIOXIDANT CAPACITY; HEMP SEEDS; PULSED ELECTRIC FIELD; TOTAL FLAVONOIDS; TOTAL PHENOLICS;

EXTRACTION;

EID: 84911002100     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1313-y     Document Type: Article

References (35)

1. Acosta-Estrada, B. A., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2014). Bound phenolics in foods, a review. Food Chemistry, 152, 46–55.
2. Ade-Omowaye, B. I. O., Angersbach, A., Eshtiaghi, N. M., & Knorr, D. (2000). Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing. Innovative Food Science and Emerging Technologies, 1(3), 203–209.
3. Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (frap) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70–76.
4. Boudet, A.-M. (2007). Evolution and current status of research in phenolic compounds. Phytochemistry, 68(22–24), 2722–2735.
5. Boussetta, N., Vorobiev, E., Le, L. H., Cordin-Falcimaigne, A., & Lanoisellé, J. L. (2012). Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds. LWT - Food Science and Technology, 46(1), 127–134.
6. Box, G. E. P., & Behnken, D. W. (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2(4), 455–475.
7. Bucić-Kojić, A., Planinić, M., Tomas, S., Bilić, M., & Velić, D. (2007). Study of solid–liquid extraction kinetics of total polyphenols from grape seeds. Journal of Food Engineering, 81(1), 236–242.
8. de Ancos, B., Sgroppo, S., Plaza, L., & Cano, M. P. (2002). Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment. Journal of the Science of Food and Agriculture, 82(8), 790–796.
9. Eshtiaghi, M. N., & Knorr, D. (2002). High electric field pulse pretreatment: potential for sugar beet processing. Journal of Food Engineering, 52(3), 265–272.
10. Fincan, M., DeVito, F., & Dejmek, P. (2004). Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment. Journal of Food Engineering, 64(3), 381–388.
11. Guerrero, M. S., Torres, J. S., & Nuñez, M. J. (2008). Extraction of polyphenols from white distilled grape pomace: Optimization and modelling. Bioresource Technology, 99(5), 1311–1318.
12. Gutfinger, T. (1981). Polyphenols in olive oils. Journal of the American Oil Chemists Society, 58(11), 966–968.
13. Hayat, K., Hussain, S., Abbas, S., Farooq, U., Ding, B., Xia, S., et al. (2009). Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro. Separation and Purification Technology, 70(1), 63–70.
14. Hervert-Hernández, D., García, O. P., Rosado, J. L., & Goñi, I. (2011). The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rural diet: Importance of fruit and vegetable variety. Food Research International, 44(5), 1182–1189.
15. Hou, J., He, S., Ling, M., Li, W., Dong, R., Pan, Y., et al. (2010). A method of extracting ginsenosides from Panax ginseng by pulsed electric field. Journal of Separation Science, 33(17–18), 2707–2713.
16. Kandušer, M., & Miklavčič, D. (2009). Electroporation in biological cell and tissue: An overview. In Electrotechnologies for extraction from food plants and biomaterials, (1–37): Springer New York.
17. Kulshrestha, S., & Sastry, S. (2003). Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treatment. Innovative Food Science and Emerging Technologies, 4(2), 189–194.
18. Martin, K. R., & Appel, C. L. (2010). Polyphenols as dietary supplements: A double-edged sword. Nutrition and Dietary Supplements, 2, 1–12.
19. Maskooki, A., & Eshtiaghi, M. N. (2012). Impact of pulsed electric field on cell disintegration and mass transfer in sugar beet. Food and Bioproducts Processing, 90(3), 377–384.
20. Meakin, P. J., & Roberts, J. A. (1990). Dehiscence of Fruit in Oilseed Rape (Brassica napus L.): I. Anatomy of pod dehiscence. Journal of Experimental Botany, 41(8), 995–1002.
21. Oomah, B. D., Mazza, G., & Kenaschuk, E. O. (1996). Flavonoid content of flaxseed. Influence of cultivar and environment. Euphytica, 90(2), 163–167.
22. Pandey, K. B., & Rizvi, S. I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, 2(5).
23. Pap, N., Beszédes, S., Pongrácz, E., Myllykoski, L., Gábor, M., Gyimes, E., et al. (2012). Microwave-assisted extraction of anthocyanins from black currant marc. Food and Bioprocess Technology, 1–9.
24. Pinelo, M., Fabbro, P. D., Manzocco, L., Nuñez, M. J., & Nicoli, M. C. (2005). Optimization of continuous phenol extraction from Vitis vinifera byproducts. Food Chemistry, 92(1), 109–117.
25. Rodríguez-Rojo, S., Visentin, A., Maestri, D., & Cocero, M. J. (2012). Assisted extraction of rosemary antioxidants with green solvents. Journal of Food Engineering, 109(1), 98–103.
26. Saura-Calixto, F. (2011). Dietary fiber as a carrier of dietary antioxidants: An essential physiological function. Journal of Agricultural and Food Chemistry, 59, 43–49.
27. Song, J., Li, D., Liu, C., & Zhang, Y. (2011). Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity. Innovative Food Science and Emerging Technologies, 12(3), 282–287.
28. Spigno, G., & De Faveri, D. M. (2009). Microwave-assisted extraction of tea phenols: A phenomenological study. Journal of Food Engineering, 93(2), 210–217.
29. Sun, L., Zhang, H., & Zhuang, Y. (2012). Preparation of free, soluble conjugate, and insoluble-bound phenolic compounds from peels of rambutan (Nephelium lappaceum) and evaluation of antioxidant activities in vitro. Journal of Food Science, 77(2), C198–C204.
30. Teh, S.-S., & Birch, E. J. (2014). Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes. Ultrasonics Sonochemistry, 21(1), 346–353.
31. Wijngaard, H., Hossain, M. B., Rai, D. K., & Brunton, N. (2012). Techniques to extract bioactive compounds from food by-products of plant origin. Food Research International, 46(2), 505–513.
32. Wolfe, K. L., & Liu, R. H. (2003). Apple peels as a value-added food ingredient. Journal of Agricultural and Food Chemistry, 51(6), 1676–1683.
33. Wong, D. S. (2006). Feruloyl esterase. Applied Biochemistry and Biotechnology, 133(2), 87–112.
34. Yang, B., Zhao, M., Shi, J., Yang, N., & Jiang, Y. (2008). Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp. Food Chemistry, 106(2), 685–690.
35. Zhou, X.-H., Pan, Z.-L., Chen, S.-J., Chen, J., Li, M.-J., & Ai, Z.-L. (2008). Study on optimization of microwave extraction process of polyphenols from rotten jujube peel by using response surface analysis. Food Science, 29(11), 265–268.