Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity

Elisabete M. C. Alexandre; Marta C. Coelho; Kardelen Ozcan; Carlos A. Pinto; José A. Teixeira; Jorge A. Saraiva; Manuela Pintado

doi:10.3390/foods10030570

Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity

Elisabete M. C. Alexandre^*, Marta C. Coelho, Kardelen Ozcan, Carlos A. Pinto, José A. Teixeira, Jorge A. Saraiva, Manuela Pintado

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70◦C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70◦C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.

Original language	English
Article number	570
Journal	Foods
Volume	10
Issue number	3
DOIs	https://doi.org/10.3390/foods10030570
Publication status	Published - Mar 2021

Keywords

Antimicrobial activity
Antioxidant activity
Ohmic heating and high-pressure extraction
Phenolics
Prickly pear peel

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28894222Final published version, 2.44 MBLicence: CC BY

http://hdl.handle.net/10400.14/32461Licence: CC BY

Cite this

@article{98552df68d4b4b60958f5eaf3748dee8,

title = "Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity",

abstract = "Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70◦C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70◦C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.",

keywords = "Antimicrobial activity, Antioxidant activity, Ohmic heating and high-pressure extraction, Phenolics, Prickly pear peel",

author = "Alexandre, {Elisabete M. C.} and Coelho, {Marta C.} and Kardelen Ozcan and Pinto, {Carlos A.} and Teixeira, {Jos{\'e} A.} and Saraiva, {Jorge A.} and Manuela Pintado",

note = "Funding Information: Acknowledgments: Thanks is due to the Universidade Cat{\'o}lica Portuguesa for the financial support of the CBQF Associate Laboratory under FCT project UID/Multi/50016/2019, the University of Aveiro and FCT/MCT for the financial support of the LAQV-REQUIMTE Research Unit (FCT UIDB/50006/2020) through national funds and, where applicable, cofinanced by FEDER within the PT2020 Partnership Agreement, and the University of Minho under the scope of strategic funding of the UIDB/04469/2020 unit and the BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020–Programa Operacional Regional do Norte. Marta Coelho is also grateful for the financial support of this work from FCT through Doctoral Grant SFRH/BD/111884/2015. Funding Information: Funding: This research was funded by the Portuguese Foundation for Science and Technology (FCT; FCT grant SFRH/BD/111884/2015) and received FCT financial support through UID/Multi/50016/2019, FCT UID/QUI/00062/2019, and UIDB/04469/2020. Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2021",

month = mar,

doi = "10.3390/foods10030570",

language = "English",

volume = "10",

journal = "Foods",

issn = "2304-8158",

publisher = "MDPI",

number = "3",

}

TY - JOUR

T1 - Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity

AU - Alexandre, Elisabete M. C.

AU - Coelho, Marta C.

AU - Ozcan, Kardelen

AU - Pinto, Carlos A.

AU - Teixeira, José A.

AU - Saraiva, Jorge A.

AU - Pintado, Manuela

N1 - Funding Information: Acknowledgments: Thanks is due to the Universidade Católica Portuguesa for the financial support of the CBQF Associate Laboratory under FCT project UID/Multi/50016/2019, the University of Aveiro and FCT/MCT for the financial support of the LAQV-REQUIMTE Research Unit (FCT UIDB/50006/2020) through national funds and, where applicable, cofinanced by FEDER within the PT2020 Partnership Agreement, and the University of Minho under the scope of strategic funding of the UIDB/04469/2020 unit and the BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020–Programa Operacional Regional do Norte. Marta Coelho is also grateful for the financial support of this work from FCT through Doctoral Grant SFRH/BD/111884/2015. Funding Information: Funding: This research was funded by the Portuguese Foundation for Science and Technology (FCT; FCT grant SFRH/BD/111884/2015) and received FCT financial support through UID/Multi/50016/2019, FCT UID/QUI/00062/2019, and UIDB/04469/2020. Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2021/3

Y1 - 2021/3

N2 - Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70◦C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70◦C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.

AB - Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70◦C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70◦C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.

KW - Antimicrobial activity

KW - Antioxidant activity

KW - Ohmic heating and high-pressure extraction

KW - Phenolics

KW - Prickly pear peel

UR - http://www.scopus.com/inward/record.url?scp=85103023137&partnerID=8YFLogxK

U2 - 10.3390/foods10030570

DO - 10.3390/foods10030570

M3 - Article

C2 - 33803279

AN - SCOPUS:85103023137

SN - 2304-8158

VL - 10

JO - Foods

JF - Foods

IS - 3

M1 - 570

ER -

Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity

Abstract

Keywords

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

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Emergent technologies for the extraction of antioxidants from prickly pear peel and their antimicrobial activity

Abstract

Keywords

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

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