Polyphenols from different agricultural residues: extraction, identification and their antioxidant properties
Agricultural residues like sugarcane bagasse (SCB), corn husk (CH), peanut husk (PNH), coffee cherry husk (CCH), rice bran (RB) and wheat bran (WB) are low-value byproducts of agriculture. They have been shown to contain significant levels of phenolic compounds with demonstrated antioxidant properti...
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| Veröffentlicht in: | Journal of food science and technology 2015-05, Vol.52 (5), p.2761-2769 |
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| creator | Vijayalaxmi, S. Jayalakshmi, S. K. Sreeramulu, K. |
| description | Agricultural residues like sugarcane bagasse (SCB), corn husk (CH), peanut husk (PNH), coffee cherry husk (CCH), rice bran (RB) and wheat bran (WB) are low-value byproducts of agriculture. They have been shown to contain significant levels of phenolic compounds with demonstrated antioxidant properties. In this study, the effects of two types of solvent extraction methods: solid–liquid extraction (SLE) and hot water extraction on the recovery of phenolic compounds from agricultural residues were investigated to optimize the extraction conditions based on total phenolic content (TPC), total tannin content (TTC) and total flavonoids content (TFC). Methanol (50 %) was found to be the most efficient solvent for the extraction of phenolics with higher DPPH, nitric oxide radical scavenging and reducing power activity, followed by ethanol and water. The phenolic compounds of methanolic extracts (50 %) were determined by reverse phase high performance liquid chromatography; in addition gallic acid became the major phenolic acid present in all the agricultural residues whereas ferulic acid, epicatechin, catechin, quercitin and kampferol present in lesser amounts. The present investigation suggested that agricultural residues are potent antioxidants. The overall results of this research demonstrated the potential of agricultural residues to be an abundant source of natural antioxidants suitable for further development into dietary supplements and various food additives. |
| doi_str_mv | 10.1007/s13197-014-1295-9 |
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K. ; Sreeramulu, K.</creator><creatorcontrib>Vijayalaxmi, S. ; Jayalakshmi, S. K. ; Sreeramulu, K.</creatorcontrib><description>Agricultural residues like sugarcane bagasse (SCB), corn husk (CH), peanut husk (PNH), coffee cherry husk (CCH), rice bran (RB) and wheat bran (WB) are low-value byproducts of agriculture. They have been shown to contain significant levels of phenolic compounds with demonstrated antioxidant properties. In this study, the effects of two types of solvent extraction methods: solid–liquid extraction (SLE) and hot water extraction on the recovery of phenolic compounds from agricultural residues were investigated to optimize the extraction conditions based on total phenolic content (TPC), total tannin content (TTC) and total flavonoids content (TFC). Methanol (50 %) was found to be the most efficient solvent for the extraction of phenolics with higher DPPH, nitric oxide radical scavenging and reducing power activity, followed by ethanol and water. The phenolic compounds of methanolic extracts (50 %) were determined by reverse phase high performance liquid chromatography; in addition gallic acid became the major phenolic acid present in all the agricultural residues whereas ferulic acid, epicatechin, catechin, quercitin and kampferol present in lesser amounts. The present investigation suggested that agricultural residues are potent antioxidants. The overall results of this research demonstrated the potential of agricultural residues to be an abundant source of natural antioxidants suitable for further development into dietary supplements and various food additives.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1295-9</identifier><identifier>PMID: 25892773</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>Acids ; Agriculture ; Analysis ; Antioxidants ; Aqueous solutions ; Bagasse ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cocoa ; Coffee ; Crop residues ; Developing countries ; Ethanol ; Flavonoids ; Food ; Food additives ; Food Science ; Free radicals ; Fruits ; Investigations ; LDCs ; Liquid chromatography ; Nitric oxide ; Nutrition ; Original ; Original Article ; Phenols ; Polyphenols ; Raw materials ; Rice ; Rice bran ; Solvent extraction ; Solvent extraction processes ; Solvents ; Studies ; Sugarcane ; Waste materials ; Wheat bran</subject><ispartof>Journal of food science and technology, 2015-05, Vol.52 (5), p.2761-2769</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c540t-2363497fead161931d1bd0d44202d2618d1992d6e6514dd652eb1d432eee4f943</citedby><cites>FETCH-LOGICAL-c540t-2363497fead161931d1bd0d44202d2618d1992d6e6514dd652eb1d432eee4f943</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4397302/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4397302/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,724,777,781,882,27905,27906,41469,42538,51300,53772,53774</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25892773$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Vijayalaxmi, S.</creatorcontrib><creatorcontrib>Jayalakshmi, S. K.</creatorcontrib><creatorcontrib>Sreeramulu, K.</creatorcontrib><title>Polyphenols from different agricultural residues: extraction, identification and their antioxidant properties</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Agricultural residues like sugarcane bagasse (SCB), corn husk (CH), peanut husk (PNH), coffee cherry husk (CCH), rice bran (RB) and wheat bran (WB) are low-value byproducts of agriculture. They have been shown to contain significant levels of phenolic compounds with demonstrated antioxidant properties. In this study, the effects of two types of solvent extraction methods: solid–liquid extraction (SLE) and hot water extraction on the recovery of phenolic compounds from agricultural residues were investigated to optimize the extraction conditions based on total phenolic content (TPC), total tannin content (TTC) and total flavonoids content (TFC). Methanol (50 %) was found to be the most efficient solvent for the extraction of phenolics with higher DPPH, nitric oxide radical scavenging and reducing power activity, followed by ethanol and water. The phenolic compounds of methanolic extracts (50 %) were determined by reverse phase high performance liquid chromatography; in addition gallic acid became the major phenolic acid present in all the agricultural residues whereas ferulic acid, epicatechin, catechin, quercitin and kampferol present in lesser amounts. The present investigation suggested that agricultural residues are potent antioxidants. The overall results of this research demonstrated the potential of agricultural residues to be an abundant source of natural antioxidants suitable for further development into dietary supplements and various food additives.</description><subject>Acids</subject><subject>Agriculture</subject><subject>Analysis</subject><subject>Antioxidants</subject><subject>Aqueous solutions</subject><subject>Bagasse</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cocoa</subject><subject>Coffee</subject><subject>Crop residues</subject><subject>Developing countries</subject><subject>Ethanol</subject><subject>Flavonoids</subject><subject>Food</subject><subject>Food additives</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Fruits</subject><subject>Investigations</subject><subject>LDCs</subject><subject>Liquid chromatography</subject><subject>Nitric oxide</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Phenols</subject><subject>Polyphenols</subject><subject>Raw materials</subject><subject>Rice</subject><subject>Rice bran</subject><subject>Solvent extraction</subject><subject>Solvent extraction processes</subject><subject>Solvents</subject><subject>Studies</subject><subject>Sugarcane</subject><subject>Waste materials</subject><subject>Wheat bran</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kU1v1DAQhi0EolXpD-CCLHHhQMDjj3jNAQlVfEmV4ABnyxtPdl0lcbCTqv33zGpLVZDwZcaeZ17P6GXsOYg3IIR9W0GBs40A3YB0pnGP2Klw1jQbLeRjyoWUDYAxJ-y81itBR0m7keIpO5Fm46S16pSN3_NwO-9xykPlfckjj6nvseC08LArqVuHZS1h4AVriivWdxxvlhK6JeXpNU-RwNSnLhzuPEyRL3tMhTJ6uEmRIp9LnrEsCesz9qQPQ8Xzu3jGfn76-OPiS3P57fPXiw-XTWe0WBqpWqWd7TFEaMEpiLCNImothYyyhU0E52RssTWgY2yNxC1ErSQi6t5pdcbeH3XndTti7GhI2sHPJY2h3Pockv-7MqW93-Vrr5WzSkgSeHUnUPIv2nrxY6odDkOYMK_VQ2t165SyhtCX_6BXeS0TrXeglNBEAlFwpLqSay3Y3w8Dwh_89Ec_PfnpD356Rz0vHm5x3_HHPQLkEahUmnZYHnz9X9XfOs-tjw</recordid><startdate>20150501</startdate><enddate>20150501</enddate><creator>Vijayalaxmi, S.</creator><creator>Jayalakshmi, S. 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K.</au><au>Sreeramulu, K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Polyphenols from different agricultural residues: extraction, identification and their antioxidant properties</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-05-01</date><risdate>2015</risdate><volume>52</volume><issue>5</issue><spage>2761</spage><epage>2769</epage><pages>2761-2769</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Agricultural residues like sugarcane bagasse (SCB), corn husk (CH), peanut husk (PNH), coffee cherry husk (CCH), rice bran (RB) and wheat bran (WB) are low-value byproducts of agriculture. They have been shown to contain significant levels of phenolic compounds with demonstrated antioxidant properties. In this study, the effects of two types of solvent extraction methods: solid–liquid extraction (SLE) and hot water extraction on the recovery of phenolic compounds from agricultural residues were investigated to optimize the extraction conditions based on total phenolic content (TPC), total tannin content (TTC) and total flavonoids content (TFC). Methanol (50 %) was found to be the most efficient solvent for the extraction of phenolics with higher DPPH, nitric oxide radical scavenging and reducing power activity, followed by ethanol and water. The phenolic compounds of methanolic extracts (50 %) were determined by reverse phase high performance liquid chromatography; in addition gallic acid became the major phenolic acid present in all the agricultural residues whereas ferulic acid, epicatechin, catechin, quercitin and kampferol present in lesser amounts. The present investigation suggested that agricultural residues are potent antioxidants. The overall results of this research demonstrated the potential of agricultural residues to be an abundant source of natural antioxidants suitable for further development into dietary supplements and various food additives.</abstract><cop>India</cop><pub>Springer India</pub><pmid>25892773</pmid><doi>10.1007/s13197-014-1295-9</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acids Agriculture Analysis Antioxidants Aqueous solutions Bagasse Chemistry Chemistry and Materials Science Chemistry/Food Science Cocoa Coffee Crop residues Developing countries Ethanol Flavonoids Food Food additives Food Science Free radicals Fruits Investigations LDCs Liquid chromatography Nitric oxide Nutrition Original Original Article Phenols Polyphenols Raw materials Rice Rice bran Solvent extraction Solvent extraction processes Solvents Studies Sugarcane Waste materials Wheat bran |
| title | Polyphenols from different agricultural residues: extraction, identification and their antioxidant properties |
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