Microwave Assisted Extraction Of Phenolic Compounds From Broccoli Brassica Oleracea By Products Leaves And Stems And Broccoli Edibles Florets

"Food safety and the management of organic waste and loss, such as food waste, are problems of global interest. Fruit and vegetable by-products are listed as one of the main food wastes; among these wastes, there is a large number of vegetables of high global production, such as broccoli, however, broccoli florets are the ones that are commonly consumed in food, causing the broccoli by-products, such as stems, and leaves to be discarded. Broccoli by-products contain significant amounts of bioactive compounds, which are chemical compounds with beneficial properties for human consumption since they have antioxidant, antimicrobial, and anti-inflammatory properties. Among the bioactive compounds, phenolics are of great interest nowadays and their importance is growing.Phenolic compounds can be recovered from broccoli by-products through extraction techniques. Microwave-assisted extraction is an unconventional extraction technique that allows various compounds to be recovered, such as phenolic compounds from plants, in short periods of time, with high efficiency. However, there is not enough research regarding the optimization and validation of microwave-assisted extraction to recover phenolic compounds from broccoli by-products.Therefore, the purpose of this master's project was to perform the optimization of microwave-assisted extraction to recover phenolic compounds from broccoli by-products, which include stems and leaves, and compare them with the edible parts, known as florets. As a first step, the effect of three operational variables such as time, temperature, and methanol concentration in the microwave extraction process was evaluated, these variables were selected according to the literature review. The variables were optimized through a Response Surface Analysis to obtain the maximum total phenolic response of the broccoli stems, leaves, and florets. As a result, the optimal variables were determined to be 10 min, 73.27°C, and 80% methanol for broccoli leaves, 15.9 min, 74.45°C, and 74.54% methanol for broccoli stems, and 18.9 min, 75°C, and 80% methanol for broccoli florets.The second stage of the project involved determining antioxidant activity, identifying the main phenolic acids in broccoli extracts, and comparing microwave and maceration extraction methods. Broccoli stems had the lowest antioxidant activity and total phenolic content, while leaves had the highest. In addition, when compared to maceration extraction, microwave extraction increased phenolic production in all broccoli extracts. Finally, the last stage of this thesis consisted of the analysis of the behavior of acetone, water, and methanol, as polar compounds, and hexane, as a non-polar compound, in the microwave extraction process of broccoli stems, florets, and leaves. The results showed that polar solvents favor the extraction of phenolic compounds from broccoli extracts; however, some solvents such as methanol and acetone can degrade the compounds if they exceed 85°C of temperature.In general, this project offers a comprehensive review of different extraction techniques of bioactive compounds from several fruit and vegetable by-products; In addition, it provides a broad view of the behavior of the main variables in the microwave extraction of phenolic compounds from broccoli, which serves as a basis for the extraction of phenols in this type of plants"--

Moringa oleifera Lam. (MO), commonly known as drumstick tree, is one of Asian multipurpose tree. A few studies have reported the presence of phenolic compounds responsible for antioxidant activity in MO leaves. In this study, microwave-assisted extraction was employed to extract the phenolic compounds. To achieve high yield of total phenolic content (TPC), the extraction process parameters-extraction time, temperature, sample/solvent ratio, solvent composition, and microwave power-were optimized by using response surface methodology. The phenolic profile and antioxidant activities, based on ferric reducing/antioxidant power (FRAP) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assays, of the extract obtained under the optimum conditions were also evaluated.

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Recent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included. Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds Authored and edited by the top worldwide experts in their field Discusses the current and potential applications and predicts future trends of each compound group

Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.

This text presents the principles of mineral nutrition in the light of current advances. For this second edition more emphasis has been placed on root water relations and functions of micronutrients as well as external and internal factors on root growth and the root-soil interface.

Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.

This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers the current status and future potential of food compounds, as well as extraction technologies for bioactives derived from plant, fungi and marine-derived bioactive agents. Finally, health-promoting effects of plant, fungi and marine-derived bioactive agents are discussed. Chapters come from top researchers in this area from around the globe. The volume caters to the needs of undergraduate and post-graduate students in the area of food biotechnology, food bioprocessing, biotechnology, food engineering, etc., and also contains information pertinent to researchers.