Isolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery products

LWT

Volumn 117, Issue , 2020, Pages

  Souza, Mariana C ^a   Santos, Mariana P ^a   Sumere, Beatriz R ^a   Silva, Laise C ^a   Cunha, Diogo T ^a   Martínez, Julian ^a   Barbero, Gerardo F ^b   Rostagno, Mauricio A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Chromatography; Food technology; Phenolic compounds; Purification; Solid phase extraction

Indexed keywords

BAKERIES; BAKERY PRODUCTS; CAFFEINE; CHROMATOGRAPHY; FLAVONOIDS; FOOD TECHNOLOGY; ORGANIC SOLVENTS; PHASE SEPARATION; PURIFICATION; TEA;

CONVENTIONAL METHODS; EXTRACTION TEMPERATURES; PHENOLIC COMPOUNDS; PRESSURIZED LIQUID EXTRACTION; PROCESSING CONDITION; SIMULTANEOUS EXTRACTIONS; SOLID-PHASE EXTRACTION; TWO-STAGE PROCESS;

EXTRACTION;

EID: 85072668169     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108661     Document Type: Article

References (34)

1. Ananingsih, V. K., Gao, J., & Zhou, W. (2013). Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming. Food and Bioprocess Technology, 6, 3400-3411. https://doi.org/10.1007/s11947-012-0986-3
2. Bermejo, D. V., Mendiola, J. A., Ibanez, E., Reglero, G., & Fornari, T. (2015). Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures. Food and Bioproducts Processing, 96, 106-112. https://doi.org/10.1016/j.fbp.2015.07.008
3. Chemat, F., Rombaut, N., Sicaire, A. G., Meullemiestre, A., Fabiano-Tixier, A. S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications: A review. Ultrasonics Sonochemistry, 34, 540-560. https://doi.org/10.1016/j.ultsonch.2016.06.035
4. Chen, L., Teng, H., Xie, Z., Cao, H., Cheang, W. S., Skalicka-Woniak, K., Georgiev, M.I. & Xiao, J. (2018). Modifications of dietary flavonoids towards improved bioactivity: An update on structure-activity relationship. Critical Reviews in Food Science and Nutrition, 58, 513-527. https://doi.org/10.1080/10408398.2016.1196334
5. Dawidowicz, A. L., & Wianowska, D. (2005). PLE in the analysis of plant compounds: Part I. The application of PLE for HPLC analysis of caffeine in green tea leaves. In Journal of Pharmaceutical and Biomedical Analysis, 37, 1155-1159. https://doi.org/10.1016/j.jpba.2004.10.038
6. Friedman, M. (2007). Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas. Molecular Nutrition and Food Research, 51, 116-134. https://doi.org/10.1002/mnfr.200600173
7. Garcia-Lafuente, A., Guillamon, E., Villares, A., Rostagno, M. A., & Martinez, J. A. (2009). Flavonoids as anti-inflammatory agents: Implications in cancer and cardiovascular disease. Inflammation Research, 58, 537-552. https://doi.org/10.1007/s00011-009-0037-3
8. Ignat, I., Volf, I., & Popa, V. I. (2011). A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chemistry, 126, 1821-1835. https://doi.org/10.1016/j.foodchem.2010.12.026
9. Karadag, A., Ozcelik, B., & Saner, S. (2009). Review of methods to determine antioxidant capacities. Food Analytical Methods, 2, 41-60. https://doi.org/10.1007/s12161-008-9067-7
10. Kelebek, H. (2016). LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature. Food Chemistry, 204, 227-238. https://doi.org/10.1016/j.foodchem.2016.02.132
11. Kuhnert, N., Drynan, J. W., Obuchowicz, J., Clifford, M. N., & Witt, M. (2010). Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation. Rapid Communications in Mass Spectrometry, 24, 3387-3404. https://doi.org/10.1002/rcm.4778
12. Kuhr, S., & Engelhardt, U. H. (1991). Determination of flavanols, theogallin, gallic acid and caffeine in tea using HPLC. Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung, 192, 526-529. https://doi.org/10.1007/BF01202507
13. Lucena, R. (2012). Extraction and stirring integrated techniques: Examples and recent advances. Analytical and Bioanalytical Chemistry, 403, 2213-2223. https://doi.org/10.1007/s00216-012-5826-9
14. Luque de Castro, M. D., & Priego-Capote, F. (2010). Soxhlet extraction: Past and present panacea. Journal of Chromatography A, 1217, 2383-2389. https://doi.org/10.1016/j.chroma.2009.11.027
15. Luthria, D. L., Biswas, R., & Natarajan, S. (2007). Comparison of extraction solvents and techniques used for the assay of isoflavones from soybean. Food Chemistry, 105, 325-333. https://doi.org/10.1016/j.foodchem.2006.11.047
16. MacDonald-Wicks, L. K., Wood, L. G., & Garg, M. L. (2006). Methodology for the determination of biological antioxidant capacity in vitro: A review. Journal of the Science of Food and Agriculture, 86, 2046-2056. https://doi.org/10.1002/jsfa.2603
17. Ning, J., Hou, G. G., Sun, J., Wan, X., & Dubat, A. (2017). Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT - Food Science and Technology, 79, 342-348. https://doi.org/10.1016/j.lwt.2017.01.052
18. Palma, M., Pineiro, Z., & Barroso, C. G. (2002). In-line pressurized-fluid extraction-solid-phase extraction for determining phenolic compounds in grapes. Journal of Chromatography A, 968, 1-6. https://doi.org/10.1016/S0021-9673(02)00823-3
19. Perumalla, A. V. S., & Hettiarachchy, N. S. (2011). Green tea and grape seed extracts - Potential applications in food safety and quality. Food Research International, 44, 827-839. https://doi.org/10.1016/j.foodres.2011.01.022
20. Pico, Y. (2013). Ultrasound-assisted extraction for food and environmental samples. TrAC - Trends in Analytical Chemistry 43, 84-99. https://doi.org/10.1016/j.trac.2012.12.005
21. Pineiro, Z., Palma, M., & Barroso, C. G. (2004). Determination of catechins by means of extraction with pressurized liquids. In Journal of Chromatography A, 1026, 19-23. https://doi.org/10.1016/j.chroma.2003.10.096
22. Priego-Capote, F. & de la Torre, M. P. D. (2013). Accelerated liquid extraction. In Rostagno, M. A., Prado, J. M., & Kraus, G. A. (Eds.), Natural Product Extraction: Principles and Applications, (pp. 157-195). Cambridge: The Royal Society of Chemistry.
23. Rostagno, M. A., Manchon, N., D'Arrigo, M., Guillamon, E., Villares, A., Garcia-Lafuente, A., Ramos, A. & Martinez, J. A. (2011). Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column. Analytica Chimica Acta, 685, 204-211. https://doi.org/10.1016/j.aca.2010.11.031
24. Rostagno, M. A., Palma, M., & Barroso, C. G. (2004). Pressurized liquid extraction of isoflavones from soybeans. Analytica Chimica Acta, 522, 169-177. https://doi.org/10.1016/j.aca.2004.05.078
25. Rostagno, M. A., Villares, A., Guillamon, E., Garcia-Lafuente, A., & Martinez, J. A. (2009). Sample preparation for the analysis of isoflavones from soybeans and soy foods. Journal of Chromatography A, 1216, 2-29. https://doi.org/10.1016/j.chroma.2008.11.035
26. Santos, M. P., Souza, M. C., Sumere, B. R., da Silva, L. C., Cunha, D. T., Bezerra, R. M. N., & Rostagno, M. A. (2019). Extraction of bioactive compounds from pomegranate peel (Punica granatum L.) with pressurized liquids assisted by ultrasound combined with an expansion gas. Ultrasonics Sonochemistry, 54, 11-17. https://doi.org/10.1016/j.ultsonch.2019.02.021
27. Sui, X., Zhang, Y., & Zhou, W. (2016). Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility. Food Chemistry, 196, 910-916. https://doi.org/10.1016/j.foodchem.2015.09.113
28. Sumere, B. R., de Souza, M. C., dos Santos, M. P., Bezerra, R. M. N., da Cunha, D. T., Martinez, J., & Rostagno, M. A. (2018). Combining pressurized liquids with ultrasound to improve the extraction of phenolic compounds from pomegranate peel (Punica granatum L.). Ultrasonics Sonochemistry, 48, 151-162. https://doi.org/10.1016/j.ultsonch.2018.05.028
29. Swieca, M., Gawlik-Dziki, U., Dziki, D., & Baraniak, B. (2017). Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity. Food Chemistry, 221, 1451-1457. https://doi.org/10.1016/j.foodchem.2016.11.006
30. Tian, M., Yan, H., & Row, K. H. (2010). Solid-phase extraction of caffeine and theophylline from green tea by a new ionic liquid-modified functional polymer sorbent. Analytical Letters, 43, 110-118. https://doi.org/10.1080/00032710903276554
31. Turkmen, N., Sari, F., & Velioglu, Y. S. (2006). Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chemistry, 99, 835-841. https://doi.org/10.1016/j.foodchem.2005.08.034
32. Wu, J., Lin, L., & Chau, F. T. (2001). Ultrasound-assisted extraction of ginseng saponins from ginseng roots and cultured ginseng cells. Ultrasonics Sonochemistry, 8, 347-352. https://doi.org/10.1016/S1350-4177(01)00066-9
33. Xu, J., Wang, W., & Li, Y. (2019). Dough properties, bread quality, and associated interactions with added phenolic compounds: A review. Journal of Functional Foods, 52, 629-639. https://doi.org/10.1016/j.jff.2018.11.052
34. Zhu, F., Sakulnak, R., & Wang, S. (2016). Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chemistry, 194, 1217-1223. https://doi.org/10.1016/j.foodchem.2015.08.110