| Popis: |
Food processing generates a substantial volume of solid organic by-products. Although they represent a rich source of bioactive compounds, only small amounts of these by-products are upgraded or recycled and are usually used for composting or even discarded in open areas potentially causing environmental problems. In the food industry, wine and oil by-products are the most abundant worldwide. Furthermore, grape and olive pomace have also been evaluated as a source of antioxidants due to a high content of phenolics. Another interesting by-product from oil production is flaxseed press cake, as a significant source of phenolic compounds lignans, obtained as a by-product of flaxseed oil production. Extraction techniques for such by-products for their evaluation and utilisation should be based on green and sustainable technologies, by following the principles of green extraction. This can be achieved by: (i) improvements to and optimization of existing processes ; (ii) use of non-dedicated equipment ; and (iii) innovations in the processes and procedures used, including the discovery of alternative solvents. Herein, to establish environmentally friendly extraction methods for the phenolics contained in the above-mentioned food by-products, natural deep eutectic solvents were investigated as a green alternative to conventional solvents, coupled with alternative energy sources – ultrasound and microwave irradiation either used independently or simultaneously. Furthermore, biological activities of prepared extracts were valorized by determination of the antioxidant capacity by ORAC (oxygen radical absorbance capacity) and in vitro cytotoxicity on three cell lines (MCF-7, HEK293T and HeLa). |
