Comparative Life Cycle Assessment Study of Green Extraction Processes to Obtain Antioxidants from Rosemary Leaves

Trabajo presentado al 10th International Symposium on Supercritical Fluids celebrado en San Francisco (US) del 13 al 16 de mayo de 2012.Rosemary is one of the most appreciated natural sources for bioactive compounds with different activities such as antioxidant, antimicrobial or anticarcinogenic. Antioxidant activity has been associated to some of its components, among them, phenolic diterpenes such as carnosic acid, carnosol and rosmarinic acid. A careful selection of the extraction process together with the optimization of the extraction conditions, are of high importance to obtain rosemary extracts with high bioactivity. Among the different extraction processes, supercritical fluid extraction (SFE) and pressurized hot water extraction (PHWE) have demonstrated to be the most selective and environmental friendly techniques. However, extracts obtained by these processes usually require a drying step (freeze or hot drying step) which is both energy and time consuming. In this work, a new process combining PHWE and powder formation on-line (water extraction and particle formation on-line process, WEPO®) has been developed to obtain dry antioxidant powder from rosemary leaves in one step. In this process, parameters related to the extraction efficiency and selectivity (water flow rate and temperature) as well as parameters involving spray stability and powder formation have been considered at the same time. The obtained extracts have been evaluated in terms of their antioxidant activity using the DPPH method. Finally, in order to assess the viability and environmental impact of the new process, a comparison with other green processes used for antioxidant extraction from rosemary leaves such as SFE and PHWE (both followed by a freeze drying step) has been performed in terms of Life Cycle Assessment (LCA). Moreover, a sensitivity analysis of the LCA has been carried out to study the different environmental impact between the processes whether they are employed in different countries.This work was supported by AGL2008-05108-C03-01 (Ministerio de Educación y Ciencia), CSD2007-00063 FUN-CFOOD (Programa CONSOLIDER-INGENIO 2010), and S-0505/AGR/000153 (Comunidad Autónoma de Madrid) projects. C.T. acknowledges the Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (FORMAS, 2006-1346); the Swedish Research Council (VR, 2006-4084); and the Swedish Foundation for Strategic Research (SSF, 2005:0073/13, RMA08-0044). M.C-P. thanks MICINN for her “Juan de la Cierva” contract.Peer Reviewe

Aglycone specificity of Thermotoga neapolitana β-glucosidase 1A modified by mutagenesis, leading to increased catalytic efficiency in quercetin-3-glucoside hydrolysis

Background: The thermostable beta-glucosidase (TnBgl1A) from Thermotoga neapolitana is a promising biocatalyst for hydrolysis of glucosylated flavonoids and can be coupled to extraction methods using pressurized hot water. Hydrolysis has however been shown to be dependent on the position of the glucosylation on the flavonoid, and e. g. quercetin-3-glucoside (Q3) was hydrolysed slowly. A set of mutants of TnBgl1A were thus created to analyse the influence on the kinetic parameters using the model substrate para-nitrophenyl-beta-D-glucopyranoside (pNPGlc), and screened for hydrolysis of Q3. Results: Structural analysis pinpointed an area in the active site pocket with non-conserved residues between specificity groups in glycoside hydrolase family 1 (GH1). Three residues in this area located on beta-strand 5 (F219, N221, and G222) close to sugar binding sub-site +2 were selected for mutagenesis and amplified in a protocol that introduced a few spontaneous mutations. Eight mutants (four triple: F219L/P165L/M278I, N221S/P165L/M278I, G222Q/P165L/M278I, G222Q/V203M/K214R, two double: F219L/K214R, N221S/P342L and two single: G222M and N221S) were produced in E. coli, and purified to apparent homogeneity. Thermostability, measured as T-m by differential scanning calorimetry (101.9 degrees C for wt), was kept in the mutated variants and significant decrease (Delta T of 5 -10 degrees C) was only observed for the triple mutants. The exchanged residue(s) in the respective mutant resulted in variations in K-M and turnover. The K-M-value was only changed in variants mutated at position 221 (N221S) and was in all cases monitored as a 2-3 x increase for pNPGlc, while the K-M decreased a corresponding extent for Q3. Turnover was only significantly changed using pNPGlc, and was decreased 2-3 x in variants mutated at position 222, while the single, double and triple mutated variants carrying a mutation at position 221 (N221S) increased turnover up to 3.5 x compared to the wild type. Modelling showed that the mutation at position 221, may alter the position of N291 resulting in increased hydrogen bonding of Q3 (at a position corresponding to the +1 subsite) which may explain the decrease in K-M for this substrate. Conclusion: These results show that residues at the +2 subsite are interesting targets for mutagenesis and mutations at these positions can directly or indirectly affect both K-M and turnover. An affinity change, leading to a decreased K-M, can be explained by an altered position of N291, while the changes in turnover are more difficult to explain and may be the result of smaller conformational changes in the active site

Pressurised hot water extraction in continuous flow mode for thermolabile compounds: extraction of polyphenols in red onions

Abstract Extraction and analysis of labile compounds in complex sample matrices, such as plants, is often a big analytical challenge. In this work, the use of a "green and clean" pressurised hot water extraction (PHWE) approach performed in continuous flow mode is explored. Experimental data for extraction and degradation kinetics of selected compounds were utilised to develop a continuous flow extraction (CFE) method targeting thermolabile polyphenols in red onions, with detection by high-performance liquid chromatography (HPLC)-diode array detection (DAD)-mass spectrometry (MS). Water containing ethanol and formic acid was used as extraction solvent. Method performance was focused on extraction yield with minimal analyte degradation. By adjusting the flow rate of the extraction solvent, degradation effects were minimised, and complete extraction could be achieved within 60 min. The CFE extraction yields of the polyphenols investigated were 80-90 % of the theoretically calculated quantitative yields and were significantly higher than the yields obtained by conventional methanol extraction and static batch extraction (70-79 and 58-67 % of the theoretical yields, respectively). The precision of the developed method was lower than 8 % expressed as relative standard deviation

Composition and physicochemical properties of dried berry pomace

[EN] BACKGROUND Berry pomace is a valuable but little used by-product of juice manufacturing. When processed to a stable fruit powder, the composition differs from that of the whole fruit. To facilitate application in foods, a detailed knowledge of its composition and physicochemical properties is essential. RESULTS Blackcurrant, redcurrant, chokeberry, rowanberry and gooseberry were selected for analysis. All pomace powders had a high fibre content (> 550 g kg(-1)) and a fat content of up to 200 g kg(-1). Despite identical milling conditions, the particle sizes of the pomace powders varied. This can be traced back to seed content and brittleness, which also becomes apparent with respect to surface characteristics. Blackcurrant pomace powder differed from other varieties in terms of its low water-binding capacity (3.2 g g(-1)) and a moderate moisture uptake, whereas chokeberry pomace powder showed the highest polyphenol content and rowanberry pomace powder was rich in flavonols. CONCLUSION The results obtained in the present study provide a comprehensive overview of the properties of berry pomace powder and allow conclusions to be made regarding their applicability for use in complex food systems. (c) 2018 Society of Chemical IndustryThe research project was approved during the second SUSFOOD ERA-Net call (www.susfood-era.net).The funding of the project, assured through the national partner organizations, is gratefully acknowledged: Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004), INIA in Spain and FORMAS in Sweden.Reibner, AM.; Al Hamimi, S.; Quiles Chuliá, MD.; Schmidt, C.; Struck, S.; Hernando Hernando, MI.; Turner, C.... (2018). Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture. 99(3):1284-1293. https://doi.org/10.1002/jsfa.930212841293993Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 124(2), 411-421. doi:10.1016/j.foodchem.2010.06.077Ktenioudaki, A., & Gallagher, E. (2012). Recent advances in the development of high-fibre baked products. Trends in Food Science & Technology, 28(1), 4-14. doi:10.1016/j.tifs.2012.06.004McKee, L. H., & Latner, T. A. (2000). Plant Foods for Human Nutrition, 55(4), 285-304. doi:10.1023/a:1008144310986Dhillon, G. S., Kaur, S., & Brar, S. K. (2013). Perspective of apple processing wastes as low-cost substrates for bioproduction of high value products: A review. Renewable and Sustainable Energy Reviews, 27, 789-805. doi:10.1016/j.rser.2013.06.046Kohajdová, Z., Karovičová, J., & Jurasová, M. (2013). Influence of grapefruit dietary fibre rich powder on the rheological characteristics of wheat flour dough and on biscuit quality. Acta Alimentaria, 42(1), 91-101. doi:10.1556/aalim.42.2013.1.9Struck, S., Plaza, M., Turner, C., & Rohm, H. (2016). Berry pomace - a review of processing and chemical analysis of its polyphenols. International Journal of Food Science & Technology, 51(6), 1305-1318. doi:10.1111/ijfs.13112Skrede, G., Wrolstad, R. E., & Durst, R. W. (2000). Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.). Journal of Food Science, 65(2), 357-364. doi:10.1111/j.1365-2621.2000.tb16007.xHoltung, L., Grimmer, S., & Aaby, K. (2011). Effect of Processing of Black Currant Press-Residue on Polyphenol Composition and Cell Proliferation. Journal of Agricultural and Food Chemistry, 59(8), 3632-3640. doi:10.1021/jf104427rOszmiański, J., & Wojdylo, A. (2005). Aronia melanocarpa phenolics and their antioxidant activity. European Food Research and Technology, 221(6), 809-813. doi:10.1007/s00217-005-0002-5Viuda-Martos, M., López-Marcos, M. 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Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, 72(3), 281-286. doi:10.1016/j.jfoodeng.2004.12.008Vagiri, M., & Jensen, M. (2017). Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction. Food Chemistry, 217, 409-417. doi:10.1016/j.foodchem.2016.08.121Sójka, M., & Król, B. (2008). Composition of industrial seedless black currant pomace. European Food Research and Technology, 228(4), 597-605. doi:10.1007/s00217-008-0968-xSójka, M., Kołodziejczyk, K., & Milala, J. (2013). Polyphenolic and basic chemical composition of black chokeberry industrial by-products. Industrial Crops and Products, 51, 77-86. doi:10.1016/j.indcrop.2013.08.051U.S. Department of Agriculture, Agricultural Research Service USDA National Nutrient Database for Standard Reference https://www.ars.usda.gov/National Institute for Health and Welfare, Fineli Finnish food composition database https://fineli.fi/fineli/en/indexWawer, I., Wolniak, M., & Paradowska, K. (2006). Solid state NMR study of dietary fiber powders from aronia, bilberry, black currant and apple. Solid State Nuclear Magnetic Resonance, 30(2), 106-113. doi:10.1016/j.ssnmr.2006.05.001German Society for Hygiene and Microbiology Mikrobiologische Richt- und Warnwerte zur Beurteilung von Lebensmitteln https://www.dghm-richt-warnwerte.de/deFazaeli, M., Emam-Djomeh, Z., Kalbasi Ashtari, A., & Omid, M. (2012). Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing, 90(4), 667-675. doi:10.1016/j.fbp.2012.04.006Margraf, T., Karnopp, A. R., Rosso, N. D., & Granato, D. (2015). Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates. Journal of Food Science, 80(11), C2397-C2403. doi:10.1111/1750-3841.13077Sajewicz, M., Staszek, D., Wróbel, M. S., Waksmundzka-Hajnos, M., & Kowalska, T. (2012). The HPLC/DAD Fingerprints and Chemometric Analysis of Flavonoid Extracts from the Selected Sage (Salvia) Species. Chromatography Research International, 2012, 1-8. doi:10.1155/2012/230903Ćujić, N., Savikin, K., Miloradovic, Z., Ivanov, M., Vajic, U.-J., Karanovic, D., … Mihailovic-Stanojevic, N. (2018). Characterization of dried chokeberry fruit extract and its chronic effects on blood pressure and oxidative stress in spontaneously hypertensive rats. 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M., Chiffelle, I., & Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91(3), 395-401. doi:10.1016/j.foodchem.2004.04.036Kohajdová, Z., Karovičová, J., Magala, M., & Kuchtová, V. (2014). Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality. Chemical Papers, 68(8). doi:10.2478/s11696-014-0567-1CHEN, J. Y., PIVA, M., & LABUZA, T. P. (1984). Evaluation of Water Binding Capacity (WBC) of Food Fiber Sources. Journal of Food Science, 49(1), 59-63. doi:10.1111/j.1365-2621.1984.tb13668.xTimmermann, E. O. (1989). A B. E. T.-like three sorption stage isotherm. Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases, 85(7), 1631. doi:10.1039/f19898501631Witczak, T., Witczak, M., Socha, R., StĘPień, A., & Grzesik, M. (2016). 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Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS

Brown algae are rich in polyphenolic compounds, phlorotannins, which have been found to possess high in vitro antioxidant capacity, especially DPPH radical scavenging activity, due to the high number of hydroxyl groups. Whereas, the overall antioxidant capacity of brown algae extracts has been widely studied, the antioxidant capacity of individual phlorotannins has been rarely explored. The aim of this study was to determine the structure dependant antioxidant capacity of phlorotannins from Icelandic brown algae, Fucus vesiculosus. The antioxidant capacity of individual phlorotannins was determined by an on-line method using liquid chromatography and an electrochemical detector followed by quadrupole Time of Flight mass spectrometry (UHPLC-DAD-ECD-QTOFMS). Tentative structural elucidation of 13 phlorotannin isomers from EAF was obtained by LC-DAD-QTOFMS, ranging from 374 to 870 Da. On-line determination of antioxidant capacity of the individual phlorotannins generally showed that low molecular phlorotannins exhibited higher antioxidant capacity and that the capacity decreased with polymerisation

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project

This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of OPEN ACCESS Foods 2015, 4 691 processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain.Rohm, H.; Brennan, C.; Turner, C.; Guenther, E.; Campbell, G.; Hernando Hernando, MI.; Struck, S.... (2015). Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project. Foods. 4(4):690-697. doi:10.3390/foods4040690S6906974

Characterization of carotenoids in Rhodothermus marinus

Rhodothermus marinus, a marine aerobic thermophile, was first isolated from an intertidal hot spring in Iceland. In recent years, the R. marinus strain PRI 493 has been genetically modified, which opens up possibilities for targeted metabolic engineering of the species, such as of the carotenoid biosynthetic pathway. In this study, the carotenoids of the R. marinus type‐strain DSM 4252T, strain DSM 4253, and strain PRI 493 were characterized. Bioreactor cultivations were used for pressurized liquid extraction and analyzed by ultra‐high performance supercritical fluid chromatography with diode array and quadropole time‐of‐flight mass spectrometry detection (UHPSFC‐DAD‐QTOF/MS). Salinixanthin, a carotenoid originally found in Salinibacter ruber and previously detected in strain DSM 4253, was identified in all three R. marinus strains, both in the hydroxylated and nonhydroxylated form. Furthermore, an additional and structurally distinct carotenoid was detected in the three strains. MS/MS fragmentation implied that the mass difference between salinixanthin and the novel carotenoid structure corresponded to the absence of a 4‐keto group on the ß‐ionone ring. The study confirmed the lack of carotenoids for the strain SB‐71 (ΔtrpBΔpurAcrtBI’::trpB) in which genes encoding two enzymes of the proposed pathway are partially deleted. Moreover, antioxidant capacity was detected in extracts of all the examined R. marinus strains and found to be 2–4 times lower for the knock‐out strain SB‐71. A gene cluster with 11 genes in two operons in the R. marinusDSM 4252T genome was identified and analyzed, in which several genes were matched with carotenoid biosynthetic pathway genes in other organisms.Vetenskapsrådet, Grant/Award Number: 622-2010-333; Svenska Forskningsrådet Formas, Grant/Award Number: 239-2013-971 and 942-2015-1952; Seventh Framework Programme, Grant/Award Number: 311932Peer Reviewe

Sustainable analytical chemistry-more than just being green

This review article describes analytical chemistry beyond green chemistry and all efforts that contribute to a more sustainable development. A background is given on sustainable development and green chemistry. Examples of "greening" strategies for sample preparation, chromatography, and detection are given. Thereafter, the review discusses how and why a method or a solvent could be claimed as being "green". Green metrics for analytical chemistry is discussed, including the environment, health, and safety (EHS) index and life cycle assessment (LCA). The choice of solvent and the criteria for a solvent being "green" is also discussed. Finally, sustainable analytical chemistry is described by considering the three important "legs" so as to obtain sustainable development-economic feasibility, societal relevance, and environmental soundness. Hopefully, the review article will stimulate some new perspectives on the difference between greenness and sustainability in analytical chemistry