Pallarés Noelia, Berrada Houda, Ferrer Emilia, Rached Wahiba, Pinela José, Mandim Filipa, Pires Tania C S P, Finimundy Tiane C, Barba Francisco J, Barros Lillian
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain.
Centro de Investigação de Montanha (CIMO), Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Foods. 2025 Jan 13;14(2):222. doi: 10.3390/foods14020222.
Underutilized plant species such as (Forssk.) Less., Pomel, and L. have been historically valued in traditional medicine for their potential health benefits. These species present an untapped source of bioactive compounds with significant applications in the food and pharmaceutical industries, including the development of functional foods and additives. Recent advances in food processing have introduced innovative methods, such as pulsed electric fields (PEFs), to enhance the extraction of valuable compounds without compromising their integrity or quality. This study investigates the impact of PEF technology on the recovery of bioactive compounds from these plants, comparing it with conventional maceration (MAC) techniques. Phenolic compound profiles and biological activities, including antioxidant, antimicrobial, anti-inflammatory, and cytotoxic effects, were evaluated. The results demonstrated that for , PEF extraction achieved comparable phenolic content (58 mg/g) to MAC (72 mg/g). However, MAC generally provided higher phenolic yields for other plants. extracts exhibited significant antitumoral and anti-inflammatory potentials. The antimicrobial results indicated that MAC extracts were more effective against bacterial growth, while PEF extracts outperformed MAC against (MIC: 10 mg/mL). Antioxidant potential was observed in both methods, with TBARS IC values ranging from 17 to 79.5 µg/mL. While MAC generally yielded superior results, PEF extraction showed great promise as an environmentally sustainable alternative, eliminating the need for organic solvents and aligning with green extraction principles.
像（Forssk.）Less.、Pomel和L.这样未被充分利用的植物物种，在传统医学中因其潜在的健康益处而一直受到重视。这些物种是生物活性化合物的未开发来源，在食品和制药行业有重要应用，包括功能性食品和添加剂的开发。食品加工的最新进展引入了创新方法，如脉冲电场（PEF），以在不损害其完整性或质量的情况下增强有价值化合物的提取。本研究调查了PEF技术对从这些植物中回收生物活性化合物的影响，并将其与传统浸渍（MAC）技术进行比较。评估了酚类化合物谱和生物活性，包括抗氧化、抗菌、抗炎和细胞毒性作用。结果表明，对于，PEF提取的酚类含量（58毫克/克）与MAC（72毫克/克）相当。然而，MAC通常为其他植物提供更高的酚类产量。提取物表现出显著的抗肿瘤和抗炎潜力。抗菌结果表明，MAC提取物对细菌生长更有效，而PEF提取物在对抗（最低抑菌浓度：10毫克/毫升）方面优于MAC。两种方法都观察到了抗氧化潜力，硫代巴比妥酸反应物（TBARS）的半数抑制浓度（IC）值在17至79.5微克/毫升之间。虽然MAC通常产生更好的结果，但PEF提取作为一种环境可持续的替代方法显示出巨大的潜力，无需有机溶剂，符合绿色提取原则。
