Assisted extraction of rosemary antioxidants with green solvents

Autores
Rodríguez Rojo, Soraya; Visentin, Alexis Nahuel; Maestri, Damian; Cocero, María J.
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The use of natural antioxidants in the food industry has increased in the last years and there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. In this work the extraction of antioxidants from rosemary with ethanol and water as solvents has been studied using different extraction processes (conventional, microwave assisted – MAE – and ultrasound assisted – USAE –) and plant pretreatments (deoiled and milled, deoiled and fresh plant). Total phenolic compounds in the extracts were determined by the Folin–Ciocalteu assay and HPLC with UV detection was employed for the quantitation of the main antioxidant compounds: rosmarinic acid and carnosic acid. The antioxidant activity of the extract was determined by the DPPHradical dot scavenging assay. The double pretreatment, deoiling by solvent free microwave extraction (SFME) and milling, has shown to be essential to overcome inner mass transfer limitations. Extraction efficiency can be additionally enhanced by microwave and ultrasound assisted extraction process, being this latter more significant in aqueous extracts.
Fil: Rodríguez Rojo, Soraya. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
Fil: Visentin, Alexis Nahuel. Universidad de Valladolid. Escuela de Ingenierías Industriales; España. Universidad Nacional de Rio Cuarto; Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Cocero, María J.. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
Materia
Rosemary Antioxidants
Extraction
Green Solvents
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/17546
Acceder
id CONICETDig_0e22ab2e160ad07270223f9485a7c117
oai_identifier_str oai:ri.conicet.gov.ar:11336/17546
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Assisted extraction of rosemary antioxidants with green solventsRodríguez Rojo, SorayaVisentin, Alexis NahuelMaestri, DamianCocero, María J.Rosemary AntioxidantsExtractionGreen Solventshttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The use of natural antioxidants in the food industry has increased in the last years and there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. In this work the extraction of antioxidants from rosemary with ethanol and water as solvents has been studied using different extraction processes (conventional, microwave assisted – MAE – and ultrasound assisted – USAE –) and plant pretreatments (deoiled and milled, deoiled and fresh plant). Total phenolic compounds in the extracts were determined by the Folin–Ciocalteu assay and HPLC with UV detection was employed for the quantitation of the main antioxidant compounds: rosmarinic acid and carnosic acid. The antioxidant activity of the extract was determined by the DPPHradical dot scavenging assay. The double pretreatment, deoiling by solvent free microwave extraction (SFME) and milling, has shown to be essential to overcome inner mass transfer limitations. Extraction efficiency can be additionally enhanced by microwave and ultrasound assisted extraction process, being this latter more significant in aqueous extracts.Fil: Rodríguez Rojo, Soraya. Universidad de Valladolid. Escuela de Ingenierías Industriales; EspañaFil: Visentin, Alexis Nahuel. Universidad de Valladolid. Escuela de Ingenierías Industriales; España. Universidad Nacional de Rio Cuarto; ArgentinaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Cocero, María J.. Universidad de Valladolid. Escuela de Ingenierías Industriales; EspañaElsevier2012-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/17546Rodríguez Rojo, Soraya; Visentin, Alexis Nahuel; Maestri, Damian; Cocero, María J.; Assisted extraction of rosemary antioxidants with green solvents; Elsevier; Journal Of Food Engineering; 109; 1; 3-2012; 98-1030260-8774enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877411005231info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.09.029info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:42:20Zoai:ri.conicet.gov.ar:11336/17546instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:42:20.978CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Assisted extraction of rosemary antioxidants with green solvents
title Assisted extraction of rosemary antioxidants with green solvents
spellingShingle Assisted extraction of rosemary antioxidants with green solvents
Rodríguez Rojo, Soraya
Rosemary Antioxidants
Extraction
Green Solvents
title_short Assisted extraction of rosemary antioxidants with green solvents
title_full Assisted extraction of rosemary antioxidants with green solvents
title_fullStr Assisted extraction of rosemary antioxidants with green solvents
title_full_unstemmed Assisted extraction of rosemary antioxidants with green solvents
title_sort Assisted extraction of rosemary antioxidants with green solvents
dc.creator.none.fl_str_mv Rodríguez Rojo, Soraya
Visentin, Alexis Nahuel
Maestri, Damian
Cocero, María J.
author Rodríguez Rojo, Soraya
author_facet Rodríguez Rojo, Soraya
Visentin, Alexis Nahuel
Maestri, Damian
Cocero, María J.
author_role author
author2 Visentin, Alexis Nahuel
Maestri, Damian
Cocero, María J.
author2_role author
author
author
dc.subject.none.fl_str_mv Rosemary Antioxidants
Extraction
Green Solvents
topic Rosemary Antioxidants
Extraction
Green Solvents
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The use of natural antioxidants in the food industry has increased in the last years and there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. In this work the extraction of antioxidants from rosemary with ethanol and water as solvents has been studied using different extraction processes (conventional, microwave assisted – MAE – and ultrasound assisted – USAE –) and plant pretreatments (deoiled and milled, deoiled and fresh plant). Total phenolic compounds in the extracts were determined by the Folin–Ciocalteu assay and HPLC with UV detection was employed for the quantitation of the main antioxidant compounds: rosmarinic acid and carnosic acid. The antioxidant activity of the extract was determined by the DPPHradical dot scavenging assay. The double pretreatment, deoiling by solvent free microwave extraction (SFME) and milling, has shown to be essential to overcome inner mass transfer limitations. Extraction efficiency can be additionally enhanced by microwave and ultrasound assisted extraction process, being this latter more significant in aqueous extracts.
Fil: Rodríguez Rojo, Soraya. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
Fil: Visentin, Alexis Nahuel. Universidad de Valladolid. Escuela de Ingenierías Industriales; España. Universidad Nacional de Rio Cuarto; Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Cocero, María J.. Universidad de Valladolid. Escuela de Ingenierías Industriales; España
description The use of natural antioxidants in the food industry has increased in the last years and there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. In this work the extraction of antioxidants from rosemary with ethanol and water as solvents has been studied using different extraction processes (conventional, microwave assisted – MAE – and ultrasound assisted – USAE –) and plant pretreatments (deoiled and milled, deoiled and fresh plant). Total phenolic compounds in the extracts were determined by the Folin–Ciocalteu assay and HPLC with UV detection was employed for the quantitation of the main antioxidant compounds: rosmarinic acid and carnosic acid. The antioxidant activity of the extract was determined by the DPPHradical dot scavenging assay. The double pretreatment, deoiling by solvent free microwave extraction (SFME) and milling, has shown to be essential to overcome inner mass transfer limitations. Extraction efficiency can be additionally enhanced by microwave and ultrasound assisted extraction process, being this latter more significant in aqueous extracts.
publishDate 2012
dc.date.none.fl_str_mv 2012-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/17546
Rodríguez Rojo, Soraya; Visentin, Alexis Nahuel; Maestri, Damian; Cocero, María J.; Assisted extraction of rosemary antioxidants with green solvents; Elsevier; Journal Of Food Engineering; 109; 1; 3-2012; 98-103
0260-8774
url http://hdl.handle.net/11336/17546
identifier_str_mv Rodríguez Rojo, Soraya; Visentin, Alexis Nahuel; Maestri, Damian; Cocero, María J.; Assisted extraction of rosemary antioxidants with green solvents; Elsevier; Journal Of Food Engineering; 109; 1; 3-2012; 98-103
0260-8774
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877411005231
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.09.029
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843605891852533760
score 13.001348

Publicaciones similares