首页|Microwave-assisted extraction of phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-extracted mango peel as valorization strategy

Microwave-assisted extraction of phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-extracted mango peel as valorization strategy

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  • NSTL
  • Elsevier
This work includes the second/sequential stage of a green-based valorization strategy of mango peel. An exhausted biomass from a pilot-scale CO2 supercritical extraction process was reused for obtaining phenolic-rich extracts with high antioxidant and anti-proliferative activity, employing microwave-assisted extraction. The effects of microwave power (400-800 W), liquid-to-solid ratio (10-50 mL/g) and extraction time (60-120 s) on process yield, phenolic content, and antioxidant capacity were investigated using a Box-Behnken design. A solution consisting of 60% aqueous ethanol was used as extraction solvent. The results showed that microwave power and liquid-to-solid ratio were the most influential factors on the responses variables. The highest total phenolic content (52.08 mg gallic acid eq./g d. w.) and antioxidant activities (2.75 mmol trolox eq./g extract, and of 6.47 mu g/mL expressed in DPPH, EC50) were obtained at 800 W, 50 g/mL, and 90 s. Mango peel extract recovered at optimal conditions provided high anti-proliferative activity against HT-29 colon cancer cells line, after 24 h treatment (IC50 = 22.98 mu g/mL). Gallic acid derivatives, such as galloyl-esters, xanthones like mangiferin, flavonoids, including quercetin and quercetin glycosides were tentatively identified by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry. Most probably, the compounds responsible for the outstanding anti-proliferative activity.

Fruit processing by-productsGreen extraction processesHT-29 colon cancer cellsMangifera indica L.Box-Behnken experimental design

Cifuentes, Alejandro、Ferreira, Sandra R. S.、Gutierrez, Luis-Felipe、Sanchez-Camargo, Andrea del Pilar、Ballesteros-Vivas, Diego、Miguel Buelvas-Puello, Luis、Martinez-Correa, Hugo A.、Parada-Alfonso, Fabian

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UAM CSIC, Lab Food, Inst Food Sci Res, CIAL, Nicolas Cabrera 9, Madrid 28049, Spain

Univ Fed Santa Catarina, Chem & Food Engn Dept, Lab Thermodynam & Supercrit Technol LATESC, EQA UFSC, CP 476, BR-88040900 Florianopolis, SC, Brazil

Univ Nacl Colombia, Inst Ciencia & Tecnol Alimentos, Carrera 30 45-03,Edificio 500A, Bogota 111321, DC, Colombia

Univ Nacl Colombia, Fac Ciencias, Dept Quim, Food Chem Res Grp,High Pressure Lab, Carrera 30 45-03, Bogota 111321, DC, Colombia

Univ Nacl Colombia, Dept Engn, Carrera 32 12-00, Palmira, Colombia

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2021

10.1016/j.lwt.2020.110414

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.137
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