Valorization of sage extracts (Salvia officinalis L.) obtained by high voltage electrical discharges: Process control and antioxidant properties
| Autor: | Predrag Putnik, Nadica Maltar-Strmečki, Marija Badanjak Sabolović, Mojca Semenčić Čakić, Danijela Bursać Kovačević, Filip Šupljika, Domagoj Vrsaljko, Igor Dubrović, Marinela Nutrizio, Jasenka Gajdoš Kljusurić, Anet Režek Jambrak |
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| Jazyk: | chorvatština |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Antioxidant medicine.medical_treatment chemistry.chemical_element 01 natural sciences Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology Differential scanning calorimetry 010608 biotechnology medicine Fourier transform infrared spectroscopy Chromatography Ethanol Pesticide residue Chemistry SAGE Physics Extraction (chemistry) 04 agricultural and veterinary sciences General Chemistry 040401 food science Nitrogen 6. Clean water Food Technology High voltage electrical discharge Dalmatian sage Green chemistry Antioxidant activity Sustainability Food Science |
| Zdroj: | Innovative Food Science & Emerging Technologies |
| Popis: | Study explored high voltage electrical discharge (HVED) for recovery of bioactive compounds from Dalmatian sage. HVED parameters were: treatment time (3, 9 min), ethanol content (0, 25, 50%, v/v), voltage for argon (15, 20 kV) and nitrogen (20, 25 kV). Findings were compared to conventional extraction (CE) with assessment of total phenolic content (TPC), antioxidant activity (EPR), NIR spectroscopy, colorimetric parameters, Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). Raw sage was analyzed for pesticide residues and heavy metals. The optimal HVED extraction expressed as TPC 57.21 mg GAE/g was obtained with nitrogen/9 min/25 kV/33% of ethanol. Sage is safe for extraction in terms of pesticide residues and heavy metals. HVED electroporation facilitated the extraction of bioactive compounds and produced extracts with high antioxidant potential, thus confirmed HVED as “green” extraction for sustainable functional food production. |
| Databáze: | OpenAIRE |
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