| Title | Optimizing conditions for the recovery of lignans from sesame cake using three green extraction methods: Microwave-, ultrasound- and accelerated-assisted solvent extraction |
|---|---|
| ID_Doc | 15702 |
| Authors | Bouloumpasi, E; Skendi, A; Christaki, S; Biliaderis, CG; Irakli, M |
| Title | Optimizing conditions for the recovery of lignans from sesame cake using three green extraction methods: Microwave-, ultrasound- and accelerated-assisted solvent extraction |
| Year | 2024 |
| Published | |
| Abstract | Lignans, a group of polyphenolic low molecular weight bioactive compounds with health benefits, are major constituents of sesame cake (SC), a by-product derived from sesame oil processing. The utilization of this by-product in the food or nutraceutical industries could explore its valorization route in compliance with sustainability and circular economy principles. This study aimed to investigate the impact of different environmental-friendly processing approaches such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and accelerated solvent extraction (ASE) for lignans extraction from SC using central composite design (CCD) with response surface methodology (RSM). Sesaminol triglucoside (SETRI) and sesaminol diglucoside (SEDI) were identified and quantified as the major lignan glucosides in SC. Ethanol/water mixture was selected as 'green' solvent for all extraction methods. The influence of ethanol concentration (X-1), extraction time (X-2), temperature (X-3) and solid-to-solvent (SS) ratio or solid weight (X-4) on extraction yield (EY), SETRI and SEDI contents for each technique was examined. The developed models exhibited a high degree of desirability (> 0.72) with determined optimal levels of extraction parameters as follows: X-1 = 71%, X-2 = 10 min, X-3 = 50 degrees C, X-4 = 1.50 g/20 mL for UAE; X-1 = 80%, X-2 = 5 min, X-3 = 50 degrees C, X-4 = 0.85 g/20 mL for MAE; X-1 = 80%, X-2 = 20 min, X-3 = 65 degrees C, X-4 = 2 g for ASE. Under these optimal conditions, the experimental values for EY, SETRI and SEDI contents in SC extracts were: 8.28%, 105.98 mg/g and 16.93 mg/g, respectively for UAE; 8.75%, 105.41 mg/g and 18.76 mg/g, respectively for MAE; 9.34%, 108.00 mg/g and 18.34 mg/g, respectively for ASE. The ANOVA analysis from the RSM were fitted with quadratic models yielding acceptable R-2 (> 0.87), adjusted R-2 (> 0.77), predicted R-2 (> 0.74), and nonsignificant lack-of-fit (p > 0.05) values. Ethanol concentration and solid-to-solvent ratio were the most influencing factors affecting lignans extraction. Although ASE was found as the most suitable method for extracting lignans from SC, from an industrial viewpoint, UAE could be a more affordable technique due to advances in ultrasonic processing devices for large scale applications. |
Similar Articles
| ID | Score | Article |
|---|---|---|
26609
|
Teixeira, FS; Costa, PT; Vidigal, SS; Pintado, M; Pimentel, LL; Rodríguez-Alcalá, LM Toward Sustainable Wax Extraction from the Saccharum officinarum L. Filter Cake Byproduct: Process Optimization, Physicochemical Characterization, and Antioxidant Performance(2023)Acs Sustainable Chemistry & Engineering, 11, 36 | |
| 22325
|
Roselli, V; Pugliese, G; Leuci, R; Brunetti, L; Gambacorta, L; Tufarelli, V; Piemontese, L Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy(2024)Molecules, 29.0, 11 | |
| 12849
|
Ordaz-Rodríguez, SB; Abadía-García, L; Huerta-Manzanilla, EL; Mendoza-Sánchez, M Ultrasound-assisted extraction of pomegranate peel antioxidants: A green process to obtain a meat preservative(2022)Journal Of Food Processing And Preservation, 46.0, 7 | |
| 25382
|
Baiano, A; De Pilli, T; Fiore, A Green and sustainable techniques to increase the extraction of phenolic compounds from turnip greens by-products(2024)Journal Of Food Process Engineering, 47, 5 | |
| 22240
|
Fontecha-Cámara, MA; Delgado-Blanca, I; Mañas-Villar, M; Orriach-Fernández, FJ; Soriano-Cuadrado, B Extraction and Depolymerization of Lignin from Different Agricultural and Forestry Wastes to Obtain Building Blocks in a Circular Economy Framework(2024)Polymers, 16.0, 14 | |
| 13879
|
Boateng, ID; Mustapha, A; Daubert, CR; Kuehnel, L; Kumar, R; Flint-Garcia, S; Agliata, J; Wan, CX; Somavat, P Novel Two-pot Microwave Extraction of Purple Corn Pericarp's Phenolics and Evaluation of the Polyphenol-rich Extract's Product Quality, Bioactivities, and Structural Properties(2023)Food And Bioprocess Technology, 16, 11 | |
| 9733
|
Albuquerque, BR; Pinela, J; Pereira, C; Calhelha, RC; Oliveira, I; Heleno, S; Oliveira, MBPP; Barros, L Optimization and comparison of heat- and ultrasound-assisted extraction methods for anthocyanin recovery from Sicana odorifera fruit epicarp(2023) | |
| 21904
|
Cano-Lamadrid, M; Martínez-Zamora, L; Castillejo, N; Artés-Hernández, F From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization(2022)Foods, 11.0, 17 |