Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology

Food Chemistry
Diana PintoFrancisca Rodrigues

Abstract

The objective of this study was to evaluate the optimal Subcritical Water Extraction (SWE) conditions of antioxidants and polyphenols from chestnut shells using Response Surface Methodology (RSM). A central composite design (CCD) was conducted to analyse the time (6-30 min) and temperature (51-249 °C) effects in antioxidant activity (ABTS, DPPH and FRAP) and Total Phenolic Compounds (TPC). TPC ranged from 315.21 to 496.80 mg gallic acid equivalents (GAE)/g DW; the DPPH from 549.23 to 1125.68 mg Trolox equivalents (TE)/g DW; ABTS varied between 631.16 and 965.45 mg ascorbic acid equivalents (AAE)/g DW and FRAP from 2793.95 to 11393.97 mg ferrous sulphate equivalents (FSE)/g DW. The optimal extraction conditions were 30 min/220 °C, revealing excelling scavenging efficiencies against HOCl (IC50 = 0.79 µg/mL) and O2- (IC50 = 12.92 µg/mL) without toxicity on intestinal cells (0.1 µg/mL). The phenolic composition revealed high amounts of pyrogallol and protocatechuic acid. SWE can be a useful extraction technique for the recovery of polyphenolics from chestnut shells.

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Citations

Mar 23, 2021·Journal of Food Biochemistry·Meiyi HuXuedong Chang
May 1, 2021·International Journal of Environmental Research and Public Health·Kang Hyun LeeHah Young Yoo
May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ana Margarida SilvaFrancisca Rodrigues
Jul 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Valentina Melini, Francesca Melini
Jul 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yan ChengYu Yang
Jul 30, 2021·Journal of the Science of Food and Agriculture·Somaris E QuintanaLuis A García-Zapateiro

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