Development and validation of an efficient ultrasound assisted extraction of phenolic compounds from flax (Linum usitatissimum L.) seeds |
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| Institution: | 1. Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), UPRES EA 1207, Université d’Orléans, Chartres, France;2. Conditions Extrêmes et Matériaux: Haute Température et Irradiation (CEMHTI) UPR3079, CNRS Orléans, France;3. Ecole Sciences industrielles et technologies de l’information (SITI), Département Chimie Alimentation Santé Environnement Risque (CASER), Le CNAM Paris, France;4. Service de Transformations Chimiques et Pharmaceutiques, ERL CNRS 3193, Le CNAM Paris, France;1. Centre RAPSODEE, UMR CNRS 5302, Université de Toulouse, Ecole des Mines d’Albi, 81013 Albi Cedex 09, France;2. Université Claude Bernard Lyon 1; LAGEP, UMR CNRS 5007, Campus de la Doua, Bt. CPE, 69616 Villeurbanne, France;1. Department of Oil and Fiber Crops, N.I.Vavilov Research Institute of Plant Industry, 190000, B. Morskaya, 42, Saint-Petersburg, Russia;2. University of Rouen, Chemistry Laboratory PBS, UMR 6270, CNRS, FR 3038, 76821 Mont-Saint-Aignan, France;1. School of Food Science and Technology, South China University of Technology, Guangzhou 510641, China;2. Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA;3. Department of Wine, Food and Molecular Bioscience, Lincoln University, Canterbury 7647, New Zealand;1. Fructus, 21400, Novosadski put 15/2, Ba?ka Palanka, Serbia;2. Faculty of Technology, University of Novi Sad, 21000, Bulevar Cara Lazara 1, Novi Sad, Serbia;1. Inter-departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), Alma Mater Studiorum-University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy;2. Department of Analytical Chemistry, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain;3. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayaza?a Campus, 34469 Maslak, Istanbul, Turkey;4. Pizzoli SpA, via Zenzalino Nord 1, 40054 Budrio, Bologna, Italy;5. Department of Agriculture and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy;6. Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain;7. Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain |
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| Abstract: | Flaxseed accumulates in its seedcoat a macromolecular complex composed of lignan (secoisolariciresinol diglucoside, SDG), flavonol (herbacetin diglucoside, HDG) and hydroxycinnamic acids (p-couramic, caffeic and ferulic acid glucosides). Their antioxidant and/or cancer chemopreventive properties support their interest in human health and therefore, the demand for their extraction. In the present study, ultrasound-assisted extraction (UAE) of flaxseed phenolic compounds was investigated. Scanning Electron Microscopy imaging and histochemical analysis revealed the deep alteration of the seedcoat ultrastructure and the release of the mucilage following ultrasound treatment. Therefore, this method was found to be very efficient for the reduction of mucilage entrapment of flaxseed phenolics. The optimal conditions for UAE phenolic compounds extraction from flaxseeds were found to be: water as solvent supplemented with 0.2 N of sodium hydroxide for alkaline hydrolysis of the SDG–HMG complex, an extraction time of 60 min at a temperature of 25 °C and an ultrasound frequency of 30 kHz. Under these optimized and validated conditions, highest yields of SDG, HDG and hydroxycinnamic acid glucosides were detected in comparison to other published methods. Therefore, the procedure presented herein is a valuable method for efficient extraction and quantification of the main flaxseed phenolics. Moreover, this UAE is of particular interest within the context of green chemistry in terms of reducing energy consumption and valuation of flaxseed cakes as by-products resulting from the production of flax oil. |
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| Keywords: | Ultrasound-assisted extraction Flaxseed Phenolic compounds Lignan Flavanol |
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