Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea

Autores
Coniglio, Romina Olga; Díaz, Gabriela Verónica; Bordaquievich, Mayra Florencia; Altamirano, Carlos G.; Alberto, Edgardo Omar; Zapata, Pedro Dario
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Enzyme-assisted extraction offers a sustainable strategy to recover phenolic compounds from plant residues, such as jabuticaba peels, where phenolics are bound to cell wall structures. This study aimed to optimize the recovery of phenolic compounds from jabuticaba peels using a low-cost enzyme cocktail produced by the edible mushroom Auricularia fuscosuccinea LBM 244, an alternative to commercial enzymes. The enzymatic cocktail was obtained by cultivating the fungus on three agricultural residues: sugarcane bagasse, cassava bagasse, and jabuticaba peels. A central composite design was carried out to optimize the conditions for the cocktail enzyme-assisted extraction (pH, temperature and time), using total phenolic content and antioxidant activity (DPPH assay) as response variables. Control extractions with Viscozyme L and alkaline treatment were included for comparison. The phenolic profiles of all extracts were determined by UHPLC-MS/MS. The cocktail produced on sugarcane bagasse showed the highest enzymatic activity (438.22 μg mL−1 total protein content, 113.69 U L−1 β-glucosidase activity and 301.36 U L−1 filter paper activity) and was selected for further extractions. The optimal conditions predicted for the enzyme-assisted extraction were pH 4.57, 56°C, and 11 h. The highest values of total phenolic content (84.60 mg per 100 mL of gallic acid equivalents) and DPPH radical inhibition (46.03%) were obtained with the cocktail enzyme-assisted extraction, while coumaric acid was detected in all the extracts. In conclusion, this extraction using A. fuscosuccinea enzymes efficiently enhanced phenolic recovery from jabuticaba peels. This approach offers a cost-effective alternative to commercial enzymes, holding potential for industrial applications in food and nutraceuticals.
Fil: Coniglio, Romina Olga. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Díaz, Gabriela Verónica. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Bordaquievich, Mayra Florencia. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina
Fil: Altamirano, Carlos G.. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina
Fil: Alberto, Edgardo Omar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina
Fil: Zapata, Pedro Dario. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Materia
jabuticaba
enzymes
Auricularia
extraction
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/272920
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccineaConiglio, Romina OlgaDíaz, Gabriela VerónicaBordaquievich, Mayra FlorenciaAltamirano, Carlos G.Alberto, Edgardo OmarZapata, Pedro DariojabuticabaenzymesAuriculariaextractionhttps://purl.org/becyt/ford/2.8https://purl.org/becyt/ford/2Enzyme-assisted extraction offers a sustainable strategy to recover phenolic compounds from plant residues, such as jabuticaba peels, where phenolics are bound to cell wall structures. This study aimed to optimize the recovery of phenolic compounds from jabuticaba peels using a low-cost enzyme cocktail produced by the edible mushroom Auricularia fuscosuccinea LBM 244, an alternative to commercial enzymes. The enzymatic cocktail was obtained by cultivating the fungus on three agricultural residues: sugarcane bagasse, cassava bagasse, and jabuticaba peels. A central composite design was carried out to optimize the conditions for the cocktail enzyme-assisted extraction (pH, temperature and time), using total phenolic content and antioxidant activity (DPPH assay) as response variables. Control extractions with Viscozyme L and alkaline treatment were included for comparison. The phenolic profiles of all extracts were determined by UHPLC-MS/MS. The cocktail produced on sugarcane bagasse showed the highest enzymatic activity (438.22 μg mL−1 total protein content, 113.69 U L−1 β-glucosidase activity and 301.36 U L−1 filter paper activity) and was selected for further extractions. The optimal conditions predicted for the enzyme-assisted extraction were pH 4.57, 56°C, and 11 h. The highest values of total phenolic content (84.60 mg per 100 mL of gallic acid equivalents) and DPPH radical inhibition (46.03%) were obtained with the cocktail enzyme-assisted extraction, while coumaric acid was detected in all the extracts. In conclusion, this extraction using A. fuscosuccinea enzymes efficiently enhanced phenolic recovery from jabuticaba peels. This approach offers a cost-effective alternative to commercial enzymes, holding potential for industrial applications in food and nutraceuticals.Fil: Coniglio, Romina Olga. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Díaz, Gabriela Verónica. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Bordaquievich, Mayra Florencia. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; ArgentinaFil: Altamirano, Carlos G.. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; ArgentinaFil: Alberto, Edgardo Omar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; ArgentinaFil: Zapata, Pedro Dario. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaJohn Wiley & Sons2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/272920Coniglio, Romina Olga; Díaz, Gabriela Verónica; Bordaquievich, Mayra Florencia; Altamirano, Carlos G.; Alberto, Edgardo Omar; et al.; Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea; John Wiley & Sons; Food Bioengineering; 4; 2; 7-2025; 199-2092770-2081CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/fbe2.70015info:eu-repo/semantics/altIdentifier/doi/10.1002/fbe2.70015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:23:29Zoai:ri.conicet.gov.ar:11336/272920instacron: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:34982025-10-22 11:23:30.293CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea
title Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea
spellingShingle Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea
Coniglio, Romina Olga
jabuticaba
enzymes
Auricularia
extraction
title_short Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea
title_full Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea
title_fullStr Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea
title_full_unstemmed Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea
title_sort Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea
dc.creator.none.fl_str_mv Coniglio, Romina Olga
Díaz, Gabriela Verónica
Bordaquievich, Mayra Florencia
Altamirano, Carlos G.
Alberto, Edgardo Omar
Zapata, Pedro Dario
author Coniglio, Romina Olga
author_facet Coniglio, Romina Olga
Díaz, Gabriela Verónica
Bordaquievich, Mayra Florencia
Altamirano, Carlos G.
Alberto, Edgardo Omar
Zapata, Pedro Dario
author_role author
author2 Díaz, Gabriela Verónica
Bordaquievich, Mayra Florencia
Altamirano, Carlos G.
Alberto, Edgardo Omar
Zapata, Pedro Dario
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv jabuticaba
enzymes
Auricularia
extraction
topic jabuticaba
enzymes
Auricularia
extraction
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.8
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Enzyme-assisted extraction offers a sustainable strategy to recover phenolic compounds from plant residues, such as jabuticaba peels, where phenolics are bound to cell wall structures. This study aimed to optimize the recovery of phenolic compounds from jabuticaba peels using a low-cost enzyme cocktail produced by the edible mushroom Auricularia fuscosuccinea LBM 244, an alternative to commercial enzymes. The enzymatic cocktail was obtained by cultivating the fungus on three agricultural residues: sugarcane bagasse, cassava bagasse, and jabuticaba peels. A central composite design was carried out to optimize the conditions for the cocktail enzyme-assisted extraction (pH, temperature and time), using total phenolic content and antioxidant activity (DPPH assay) as response variables. Control extractions with Viscozyme L and alkaline treatment were included for comparison. The phenolic profiles of all extracts were determined by UHPLC-MS/MS. The cocktail produced on sugarcane bagasse showed the highest enzymatic activity (438.22 μg mL−1 total protein content, 113.69 U L−1 β-glucosidase activity and 301.36 U L−1 filter paper activity) and was selected for further extractions. The optimal conditions predicted for the enzyme-assisted extraction were pH 4.57, 56°C, and 11 h. The highest values of total phenolic content (84.60 mg per 100 mL of gallic acid equivalents) and DPPH radical inhibition (46.03%) were obtained with the cocktail enzyme-assisted extraction, while coumaric acid was detected in all the extracts. In conclusion, this extraction using A. fuscosuccinea enzymes efficiently enhanced phenolic recovery from jabuticaba peels. This approach offers a cost-effective alternative to commercial enzymes, holding potential for industrial applications in food and nutraceuticals.
Fil: Coniglio, Romina Olga. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Díaz, Gabriela Verónica. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Bordaquievich, Mayra Florencia. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina
Fil: Altamirano, Carlos G.. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina
Fil: Alberto, Edgardo Omar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina
Fil: Zapata, Pedro Dario. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Bioquímica Clinica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
description Enzyme-assisted extraction offers a sustainable strategy to recover phenolic compounds from plant residues, such as jabuticaba peels, where phenolics are bound to cell wall structures. This study aimed to optimize the recovery of phenolic compounds from jabuticaba peels using a low-cost enzyme cocktail produced by the edible mushroom Auricularia fuscosuccinea LBM 244, an alternative to commercial enzymes. The enzymatic cocktail was obtained by cultivating the fungus on three agricultural residues: sugarcane bagasse, cassava bagasse, and jabuticaba peels. A central composite design was carried out to optimize the conditions for the cocktail enzyme-assisted extraction (pH, temperature and time), using total phenolic content and antioxidant activity (DPPH assay) as response variables. Control extractions with Viscozyme L and alkaline treatment were included for comparison. The phenolic profiles of all extracts were determined by UHPLC-MS/MS. The cocktail produced on sugarcane bagasse showed the highest enzymatic activity (438.22 μg mL−1 total protein content, 113.69 U L−1 β-glucosidase activity and 301.36 U L−1 filter paper activity) and was selected for further extractions. The optimal conditions predicted for the enzyme-assisted extraction were pH 4.57, 56°C, and 11 h. The highest values of total phenolic content (84.60 mg per 100 mL of gallic acid equivalents) and DPPH radical inhibition (46.03%) were obtained with the cocktail enzyme-assisted extraction, while coumaric acid was detected in all the extracts. In conclusion, this extraction using A. fuscosuccinea enzymes efficiently enhanced phenolic recovery from jabuticaba peels. This approach offers a cost-effective alternative to commercial enzymes, holding potential for industrial applications in food and nutraceuticals.
publishDate 2025
dc.date.none.fl_str_mv 2025-07
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/11336/272920
Coniglio, Romina Olga; Díaz, Gabriela Verónica; Bordaquievich, Mayra Florencia; Altamirano, Carlos G.; Alberto, Edgardo Omar; et al.; Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea; John Wiley & Sons; Food Bioengineering; 4; 2; 7-2025; 199-209
2770-2081
CONICET Digital
CONICET
url http://hdl.handle.net/11336/272920
identifier_str_mv Coniglio, Romina Olga; Díaz, Gabriela Verónica; Bordaquievich, Mayra Florencia; Altamirano, Carlos G.; Alberto, Edgardo Omar; et al.; Optimized Enzymatic Extraction of Phenolic Compounds From Jabuticaba Peels Using Auricularia fuscosuccinea; John Wiley & Sons; Food Bioengineering; 4; 2; 7-2025; 199-209
2770-2081
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/fbe2.70015
info:eu-repo/semantics/altIdentifier/doi/10.1002/fbe2.70015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
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
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score 12.982451

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