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Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity

2021-03Journal article Open access
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dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorCoelho, Marta C.
dc.contributor.authorOzcan, Kardelen
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorTeixeira, José A.
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-04-07T16:46:06Z
dc.date.available2021-04-07T16:46:06Z
dc.date.issued2021-03
dc.description.abstractPhenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70◦C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70◦C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods10030570pt_PT
dc.identifier.eid85103023137
dc.identifier.issn2304-8158
dc.identifier.pmcPMC7999070
dc.identifier.pmid33803279
dc.identifier.urihttp://hdl.handle.net/10400.14/32461
dc.identifier.wos000633667100001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntimicrobial activitypt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectOhmic heating and high-pressure extractionpt_PT
dc.subjectPhenolicspt_PT
dc.subjectPrickly pear peelpt_PT
dc.titleEmergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue3pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNameAlexandre
person.familyNamePinto
person.familyNameTeixeira
person.familyNameSaraiva
person.familyNamePintado
person.givenNameElisabete
person.givenNameCarlos
person.givenNameJosé
person.givenNameJorge
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-id8A1F-933B-F7D8
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-5742-706X
person.identifier.orcid0000-0002-4918-3704
person.identifier.orcid0000-0002-5536-6056
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-9179-2013
person.identifier.ridY-5551-2018
person.identifier.ridA-6268-2012
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id57188972493
person.identifier.scopus-author-id13402823200
person.identifier.scopus-author-id35583570500
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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