Disca Vincenzo, Travaglia Fabiano, Carini Chiara, Coïsson Jean Daniel, Cravotto Giancarlo, Arlorio Marco, Locatelli Monica
Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy.
Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy.
Antioxidants (Basel). 2024 Sep 10;13(9):1097. doi: 10.3390/antiox13091097.
The extraction of bioactive compounds from food by-products is one of the most important research areas for the nutraceutical, pharmaceutical, and food industries. This research aimed to evaluate the efficiency of Ultrasound-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE), either alone or in combination, of phenolic compounds from cocoa bean shells (CBSs). These extraction techniques were compared with conventional methods, such as under simple magnetic stirring and the Soxhlet apparatus. After the preliminary characterization of the gross composition of CBSs, the total polyphenol content and radical scavenging of extracts obtained from both raw and defatted cocoa bean shells were investigated. Quantification of the main polyphenolic compounds was then performed by RP-HPLC-DAD, identifying flavonoids and phenolic acids, as well as clovamide. The application of MAE and UAE resulted in a similar or superior extraction of polyphenols when compared with traditional methods; the concentration of individual polyphenols was variously influenced by the extraction methods employed. Combining MAE and UAE at 90 °C yielded the highest antiradical activity of the extract. Spectrophotometric analysis confirmed the presence of high-molecular-weight melanoidins, which were present in higher concentrations in the extracts obtained using MAE and UAE, especially starting from raw material. In conclusion, these results emphasize the efficiency of MAE and UAE techniques in obtaining polyphenol-rich extracts from CBS and confirm this cocoa by-product as a valuable biomass for the recovery of antioxidant compounds, with a view to possible industrial scale-up.
从食品副产品中提取生物活性化合物是营养保健品、制药和食品工业最重要的研究领域之一。本研究旨在评估超声辅助提取（UAE）和微波辅助提取（MAE）单独或联合使用从可可豆壳（CBS）中提取酚类化合物的效率。将这些提取技术与传统方法进行比较，如简单磁力搅拌和索氏提取器。在对CBS的总成分进行初步表征后，研究了从生可可豆壳和脱脂可可豆壳中获得的提取物的总多酚含量和自由基清除能力。然后通过RP-HPLC-DAD对主要多酚化合物进行定量，鉴定出黄酮类化合物、酚酸以及丁香酰胺。与传统方法相比，MAE和UAE的应用在多酚提取方面具有相似或更好的效果；所采用的提取方法对单个多酚的浓度有不同程度的影响。在90℃下将MAE和UAE结合使用可使提取物的抗自由基活性最高。分光光度分析证实了存在高分子量的类黑素，在使用MAE和UAE获得的提取物中，尤其是从原料中获得的提取物中，类黑素的浓度更高。总之，这些结果强调了MAE和UAE技术从CBS中获得富含多酚提取物的效率，并证实这种可可副产品是回收抗氧化化合物的宝贵生物质，有望实现工业规模扩大。
