Improvements in the aqueous extraction of polyphenols from borage (Borago officinalis L.) leaves by pulsed electric fields: Pulsed electric fields (PEF) applications

Industrial Crops and Products

Volumn 65, Issue , 2015, Pages 390-396

  Segovia, Francisco J ^a   Luengo, Elisa ^b   Corral Pérez, Juan J ^a   Raso, Javier ^b   Almajano, María Pilar ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Antioxidant activity; Aqueous extraction; Borage; Phenolic compounds; Pulsed electric fields

Indexed keywords

AGENTS; ANTIOXIDANTS; EXTRACTION;

ANTI-OXIDANT ACTIVITIES; AQUEOUS EXTRACTION; BORAGE; PHENOLIC COMPOUNDS; PULSED ELECTRIC FIELD;

ELECTRIC FIELDS;

ANTIOXIDANT; AQUEOUS SOLUTION; ELECTRIC FIELD; HERB; LEAF; PHENOL; PHENOLIC COMPOUND; TEMPERATURE EFFECT;

BORAGINACEAE; BORAGO OFFICINALIS;

EID: 84949624700     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2014.11.010     Document Type: Article

References (49)

1. Alarcón E., Campos A.M., Edwards A.M., Lissi E., López-Alarcón C. Food Chemistry Antioxidant capacity of herbal infusions and tea extracts: a comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies. Food Chem. 2008, 107:1114-1119.
2. Angersbach A., Heinz V., Knorr D. Effects of pulsed electric fields on cell membranes in real food systems. Innov. Food Sci. Emerg. Technol. 2000, 1:135-149.
3. Atala E., Vásquez L., Speisky H., Lissi E., López-Alarcón C. Ascorbic acid contribution to ORAC values in berry extracts: an evaluation by the ORAC-pyrogallol red methodology. Food Chem. 2009, 113:331-335.
4. Bandoniene D., Murkovic M. The detection of radical scavenging compounds in crude extract of borage (Borago officinalis L.) by using an on-line HPLC-DPPH method. J. Biochem. Biophys. Methods 2002, 53:45-49.
5. Barba F.J., Jäger H., Meneses N., Esteve M.J., Frígola a., Knorr D. Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innov. Food Sci. Emerg. Technol. 2012, 14:18-24.
6. Bisby R.H., Brooke R., Navaratnam S. Effect of antioxidant oxidation potential in the oxygen radical absorption capacity (ORAC) assay. Food Chem. 2008, 108:1002-1007.
7. Bucic-Kojic A., Sovová H., Planinic M., Tomas S. Temperature-dependent kinetics of grape seed phenolic compounds extraction. Exp. Model. Food Chem. 2013, 136:1136-1140.
8. Cacace J.E., Mazza G. Mass transfer process during extraction of phenolic compounds from milled berries. J. Food Eng. 2003, 59:379-389.
9. Ciriano M.G.-I., De García-Herreros C., Larequi E., Valencia I., Ansorena D., Astiasarán I. Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA. Meat Sci. 2009, 83:271-277.
10. Conforti F., Sosa S., Marrelli M., Menichini F., Statti G.a., Uzunov D., Tubaro A., Menichini F., Loggia R., Della In vivo anti-inflammatory and in vitro antioxidant activities of Mediterranean dietary plants. J. Ethnopharmacol. 2008, 116:144-151.
11. El-belghiti K., Rabhi Z., Vorobiev E. Kinetic model of sugar diffusion from sugar beet tissue treated by pulsed electric field. J. Sci. Food Agric. 2005, 218:213-218.
12. Ersus S., Barrett D.M. Determination of membrane integrity in onion tissues treated by pulsed electric fields: use of microscopic images and ion leakage measurements. Innov. Food Sci. Emerg. Technol. 2010, 11:598-603.
13. Eshtiaghi M.N., Knorr D. High electric field pulse pretreatment: potential for sugar beet processing. J Food Eng. 2002, 52:265-272.
14. Fincan M., Devito F., Dejmek P. Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment. J. Food Eng. 2004, 64:381-388.
15. Foster R.H., Hardy G., Alany R.G. Borage oil in the treatment of atopic dermatitis. Nutrition 2010, 26:708-718.
16. Gachovska T., Cassada D., Subbiah J., Hanna M., Thippareddi H., Snow D. Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing. J. Food Sci. 2010, 75:E323-E329.
17. Gachovska T.K., Adedeji A.a., Ngadi M.O. Influence of pulsed electric field energy on the damage degree in alfalfa tissue. J. Food Eng. 2009, 95:558-563.
18. Galanakis C.M. Recovery of high components from food wastes: conventional, emerging technologies and commercialized applications. Trends Food Sci. Technol. 2012, 26:68-87.
19. Gilani A.H., Bashir S., Khan A. Pharmacological basis for the use of Borago officinalis in gastrointestinal, respiratory and cardiovascular disorders. J. Ethnopharmacol. 2007, 114:393-399.
20. Gironi F., Piemonte V. Temperature and solvent effects on polyphenol extraction process from chestnut tree wood. Chem. Eng. Res. Des. 2011, 89:857-862.
21. Gómez-Estaca J., Giménez B., Montero P., Gómez-Guillén M.C. Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. J. Food Eng. 2009, 92:78-85.
22. Krishnaiah D., Sarbatly R., Nithyanandam R. A review of the antioxidant potential of medicinal plant species. Food Bioprod. Process. 2011, 89:217-233.
23. Lebovka N.I., Praporscic I., Vorobiev E. Combined treatment of apples by pulsed electric fields and by heating at moderate temperature. J. Food Eng. 2004, 65:211-217.
24. Loginova K.V., Shynkaryk M.V., Lebovka N.I., Vorobiev E. Acceleration of soluble matter extraction from chicory with pulsed electric fields. J. Food Eng. 2010, 96:374-379.
25. López N., Puértolas E., Condón S., Raso J., Alvarez I. Enhancement of the extraction of betanine from red beetroot by pulsed electric fields. J. Food Eng. 2009, 90:60-66.
26. Luengo E., Álvarez I., Raso J. Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields. Innov. Food Sci. Emerg. Technol. 2013, 17:79-84.
27. Manach C., Scalbert A., Morand C., Rémésy C., Jiménez L. Polyphenols: food sources and bioavailability. Am. J. Clin. Nutr. 2004, 79:727-747.
28. Mertz C., Gancel A.-L., Gunata Z., Alter P., Dhuique-Mayer C., Vaillant F., Perez A.M., Ruales J., Brat P. Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits. J. Food Compos. Anal. 2009, 22:381-387.
29. Morales-de la Peña M., Salvia-Trujillo L., Rojas-Graü M.a., Martín-Belloso O. Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage. LWT - Food Sci. Technol. 2010, 43:872-881.
30. Moure A., Cruz J.M., Franco D., Domínguez J.M., Sineiro J., Domínguez H., Núñez M.J., Parajó J.C. Natural antioxidants from residual sources. Food Chem. 2001, 72:145-171.
31. Ninfali P., Mea G., Giorgini S., Rocchi M., Bacchiocca M., Campanella T., Crocicchia L. Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Br. J. Nutr. 2005, 93:257-266.
32. Nobel P. Book review. J. Plant Physiol. 1999, 156:429.
33. Parniakov O., Lebovka N.I., Hecke E., Vorobiev E. Pulsed electric field assisted pressure extraction and solvent extraction from mushroom (Agaricus bisporus). Food Bioprocess Technol. 2013, 7:174-183.
34. Pinelo M., Rubilar M., Jerez M., Sineiro J., Núñez M.J. Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. J. Agric. Food Chem. 2005, 53:2111-2117.
35. Prior R., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 2005, 4290-4302.
36. Puértolas E., Cregenzán O., Luengo E., Alvarez I., Raso J. Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato. Food Chem. 2013, 136:1330-1336.
37. Puértolas E., López N., Saldaña G., Álvarez I., Raso J. Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale. J. Food Eng. 2010, 98:120-125.
38. Puértolas E., Luengo E., Alvarez I., Raso J. Improving mass transfer to soften tissues by pulsed electric fields: fundamentals and applications. Annu. Rev. Food Sci. Technol. 2012, 11. 1-11.20.
39. Santas J., Carbo R., Gordon M., Almajano M. Comparison of the antioxidant activity of two Spanish onion varieties. Food Chem. 2008, 107:1210-1216.
40. Segovia F., Lupo B., Peiró S., Gordon M., Almajano M. Extraction of antioxidants from borage (Borago officinalis L.) Leaves-optimization by response surface method and application in oil-in-water emulsions. Antioxidants 2014, 3:339-357.
41. Shynkaryk M.V., Lebovka N.I., Lanoisellé J.-L., Nonus M., Bedel-Clotour C., Vorobiev E. Electrically-assisted extraction of bio-products using high pressure disruption of yeast cells (Saccharomyces cerevisiae). J. Food Eng. 2009, 92:189-195.
42. Singleton V., Rossi J. This Week' s Citation Classic®. Am. J. Enol. Viticult. 1965, 144-158.
43. Soto C., Concha J., Zuniga M.E. Antioxidant content of oil and defatted meal obtained from borage seeds by an enzymatic-aided cold pressing process. Process Biochem. 2008, 43:696-699.
44. Vallverdu A., Odriozola-serrano I., Oms-oliu G., Lamuela-ravento R.M., Elez-mart P., Mart O. Changes in the polyphenol profile of tomato juices processed by pulsed electric fields. J. Agric. Food Chem. 2012, 60:9667-9672.
45. Vallverdu A., Oms-oliu G., Odriozola-serrano I., Mar R., Mart O., Elez-mart P. Effects of pulsed electric fields on the bioactive compound content. J. Agric. Food Chem. 2012, 60:3126-3134.
46. Wang H., Cao G., Prior R.L. Total antioxidant capacity of fruits. J. Agric. Food Chem. 1996, 44:701-705.
47. Wettasinghe M., Shahidi F. Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage (Borago officinalis L) seeds. Food Chem. 1999, 67:399-414.
48. Wettasinghe M., Shahidi F., Amarowicz R., Abou-Zaid M.M. Phenolic acids in defatted seeds of borage (Borago officinalis L). Food Chem. 2001, 75:49-56.
49. Wijngaard H., Hossain M.B., Rai D.K., Brunton N. Techniques to extract bioactive compounds from food by-products of plant origin. Food Res. Int. 2012, 46:505-513.