Optimization and characterization of chestnut shell pigment extract obtained microwave assisted extraction by response surface methodology.
Food Chem
; 443: 138424, 2024 Jun 15.
Article
em En
| MEDLINE
| ID: mdl-38301551
ABSTRACT
The objective of this study is to find optimum conditions to valorize chestnut shell bioactive compounds with coloring pigments through microwave-assisted extraction. With this aim, response surface methodology with central composite design was used. Microwave power (800 W), extraction time (12 min) and solvent concentration (NaOH 0.115 mol/L) were determined as the optimum conditions to maximize the responses like color value, total phenolic content and total antioxidant capacity. In the optimized extract (OE), characterization of brown melanin like pigments were assessed by Spectrophotometer, Fourier Transform Infrared Spectrometer and major phenolics were identified as; gallic acid, ellagic acid, protocatechuic acid, catechin, and epicatechin as 0.53, 0.48, 0.46, 0.46, 0.14 mg/g dried weight (dw) by High Performance Liquid Chromatography, respectively. In terms of antibacterial activity, OE inhibited the growth of Staphylococcus aureus. Consequently, chestnut shells were successfully processed into natural coloring agents that were possessing strong brown color properties as well as high bioactive potential.
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Base de dados:
MEDLINE
Assunto principal:
Extratos Vegetais
/
Catequina
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article