Microwave-Assisted Extraction as a Green Technology Approach to Recover Polyphenols from Castanea sativa Shells
2021; American Chemical Society; Volume: 1; Issue: 2 Linguagem: Inglês
10.1021/acsfoodscitech.0c00055
ISSN2692-1944
AutoresDiana Pinto, Ana Margarida Silva, Víctor de Freitas, Anna Vallverdú‐Queralt, Cristina Delerue‐Matos, Francisca Rodrigues,
Tópico(s)Fermentation and Sensory Analysis
ResumoChestnuts (Castanea sativa) are valuable fruits that are extremely economically important for south European mountainous regions. During chestnut processing, large amounts of C. sativa shells (CSS), an undervalued byproduct, are generated without any economic or social profit. The aim of this paper was to employ microwave-assisted extraction (MAE) to recover polyphenols from CSS using different eco-friendly solvents (water and ethanol). The influence of the solvents on the total phenolic and flavonoid content (TPC and TFC, respectively) and antioxidant and antiradical activity was screened. The best extract was further characterized in terms of the phenolic profile, intestinal cell viability, and biological activities on acetylcholinesterase, amylase, and lipase to evaluate its potential use as a nutraceutical. The TPC varied between 110.96 and 173.89 mg of gallic acid equivalents (GAE)/g of of dry weight (DW), while the TFC ranged from 25.50 to 68.56 mg of catechin equivalents (CE)/g of DW. Beyond the highest TPC and TFC, the aqueous extract revealed the best antioxidant activity and the highest scavenging efficiency on NO● and HOCl, which were selected for the studies. The phenolic profile was characterized by large amounts of hydrolyzable tannins and phenolic acids (ellagic and gallic acids). A stronger inhibitory effect was observed on lipase activity (IC50 = 457.17 μg/mL). Indeed, the extract did not lead to a decrease in Caco-2 or HT29-MTX cell viability up to 100 or 1000 μg/mL, respectively. Overall, these findings demonstrated the efficacy of MAE for the recovery of polyphenol-rich CSS extracts, encouraging their valorization as potential active ingredients for the food and nutraceutical industries.
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