Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment

Autores
Giordano, Miguel; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo C.; Stojkovic, Dejan; Sokovic, Marina; Tavares, Débora; Cánepa, Analía Laura; Ferreira, Isabel C. F. R.; Caleja, Cristina; Barros, Lillian
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.
Fil: Giordano, Miguel. Instituto Politecnico de Braganca; Portugal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; Argentina
Fil: Pinela, José. Instituto Politecnico de Braganca; Portugal
Fil: Dias, Maria Inês. Instituto Politecnico de Braganca; Portugal
Fil: Calhelha, Ricardo C.. Instituto Politecnico de Braganca; Portugal
Fil: Stojkovic, Dejan. University Of Belgrade; Serbia
Fil: Sokovic, Marina. University Of Belgrade; Serbia
Fil: Tavares, Débora. Kiwicoop; Portugal
Fil: Cánepa, Analía Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; Argentina
Fil: Ferreira, Isabel C. F. R.. Instituto Politecnico de Braganca; Portugal
Fil: Caleja, Cristina. Instituto Politecnico de Braganca; Portugal
Fil: Barros, Lillian. Instituto Politecnico de Braganca; Portugal
Materia
ACTINIDIA DELICIOSA
BIOACTIVE PROPERTIES
BY-PRODUCT VALORIZATION
EXTRACTION OPTIMIZATION
NATURAL INGREDIENTS
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:11336/151255
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/151255
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessmentGiordano, MiguelPinela, JoséDias, Maria InêsCalhelha, Ricardo C.Stojkovic, DejanSokovic, MarinaTavares, DéboraCánepa, Analía LauraFerreira, Isabel C. F. R.Caleja, CristinaBarros, LillianACTINIDIA DELICIOSABIOACTIVE PROPERTIESBY-PRODUCT VALORIZATIONEXTRACTION OPTIMIZATIONNATURAL INGREDIENTShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.Fil: Giordano, Miguel. Instituto Politecnico de Braganca; Portugal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; ArgentinaFil: Pinela, José. Instituto Politecnico de Braganca; PortugalFil: Dias, Maria Inês. Instituto Politecnico de Braganca; PortugalFil: Calhelha, Ricardo C.. Instituto Politecnico de Braganca; PortugalFil: Stojkovic, Dejan. University Of Belgrade; SerbiaFil: Sokovic, Marina. University Of Belgrade; SerbiaFil: Tavares, Débora. Kiwicoop; PortugalFil: Cánepa, Analía Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; ArgentinaFil: Ferreira, Isabel C. F. R.. Instituto Politecnico de Braganca; PortugalFil: Caleja, Cristina. Instituto Politecnico de Braganca; PortugalFil: Barros, Lillian. Instituto Politecnico de Braganca; PortugalMDPI AG2021-07-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/151255Giordano, Miguel; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo C.; Stojkovic, Dejan; et al.; Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment; MDPI AG; Applied Sciences (Switzerland); 11; 14; 12-7-20212076-3417CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/app11146416info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3417/11/14/6416info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:19Zoai:ri.conicet.gov.ar:11336/151255instacron: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:34982025-09-29 09:36:20.059CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
title Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
spellingShingle Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
Giordano, Miguel
ACTINIDIA DELICIOSA
BIOACTIVE PROPERTIES
BY-PRODUCT VALORIZATION
EXTRACTION OPTIMIZATION
NATURAL INGREDIENTS
title_short Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
title_full Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
title_fullStr Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
title_full_unstemmed Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
title_sort Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
dc.creator.none.fl_str_mv Giordano, Miguel
Pinela, José
Dias, Maria Inês
Calhelha, Ricardo C.
Stojkovic, Dejan
Sokovic, Marina
Tavares, Débora
Cánepa, Analía Laura
Ferreira, Isabel C. F. R.
Caleja, Cristina
Barros, Lillian
author Giordano, Miguel
author_facet Giordano, Miguel
Pinela, José
Dias, Maria Inês
Calhelha, Ricardo C.
Stojkovic, Dejan
Sokovic, Marina
Tavares, Débora
Cánepa, Analía Laura
Ferreira, Isabel C. F. R.
Caleja, Cristina
Barros, Lillian
author_role author
author2 Pinela, José
Dias, Maria Inês
Calhelha, Ricardo C.
Stojkovic, Dejan
Sokovic, Marina
Tavares, Débora
Cánepa, Analía Laura
Ferreira, Isabel C. F. R.
Caleja, Cristina
Barros, Lillian
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ACTINIDIA DELICIOSA
BIOACTIVE PROPERTIES
BY-PRODUCT VALORIZATION
EXTRACTION OPTIMIZATION
NATURAL INGREDIENTS
topic ACTINIDIA DELICIOSA
BIOACTIVE PROPERTIES
BY-PRODUCT VALORIZATION
EXTRACTION OPTIMIZATION
NATURAL INGREDIENTS
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 nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.
Fil: Giordano, Miguel. Instituto Politecnico de Braganca; Portugal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; Argentina
Fil: Pinela, José. Instituto Politecnico de Braganca; Portugal
Fil: Dias, Maria Inês. Instituto Politecnico de Braganca; Portugal
Fil: Calhelha, Ricardo C.. Instituto Politecnico de Braganca; Portugal
Fil: Stojkovic, Dejan. University Of Belgrade; Serbia
Fil: Sokovic, Marina. University Of Belgrade; Serbia
Fil: Tavares, Débora. Kiwicoop; Portugal
Fil: Cánepa, Analía Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigación y Tecnología Química. Universidad Tecnológica Nacional. Facultad Regional Córdoba. Centro de Investigación y Tecnología Química; Argentina
Fil: Ferreira, Isabel C. F. R.. Instituto Politecnico de Braganca; Portugal
Fil: Caleja, Cristina. Instituto Politecnico de Braganca; Portugal
Fil: Barros, Lillian. Instituto Politecnico de Braganca; Portugal
description The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-12
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/11336/151255
Giordano, Miguel; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo C.; Stojkovic, Dejan; et al.; Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment; MDPI AG; Applied Sciences (Switzerland); 11; 14; 12-7-2021
2076-3417
CONICET Digital
CONICET
url http://hdl.handle.net/11336/151255
identifier_str_mv Giordano, Miguel; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo C.; Stojkovic, Dejan; et al.; Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment; MDPI AG; Applied Sciences (Switzerland); 11; 14; 12-7-2021
2076-3417
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/app11146416
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3417/11/14/6416
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
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
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 13.070432

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