Comparison of green technologies for valorizing sugar beet (Beta vulgaris L.) leaves Comparison of green technologies for valorizing sugar beet (Beta vulgaris L.) leaves
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Abstract
This study is focused on valorizing sugar beet (Beta vulgaris L.) leaves, a prominent by-product wasted during the process of sugar beet. For doing so, Ultrasound-Assisted Extraction (UAE), Pressurized Liquid Extraction (PLE), and Maceration Extraction (ME) methods were compared by evaluating the extraction yield, Total Phenolic Compounds (TPC), Total Flavonoid Content (TFC), individual phenolic profile, and antioxidant activity (i.e., DPPH, FRAP, and ABTS). EtOH 70% was employed as the extracting solvent. The TPC for UAE and PLE methods was 4.90±0.083 and 6.46±0.33 mg GAE.mL-1, respectively, differing significantly (P<0.05) from each other. Moreover, the extract obtained by the PLE method had the highest TFC (1.45±0.06 mg QE.mL-1). The antioxidant activity of PLE extract was higher than other samples, differing significantly (P<0.05) in FRAP and ABTS methods. Benzoic acid was present only in the PLE extract, while PLE and ME recovered the highest quantity of syringic acid (0.35±0.00 mg.mL-1) and pyrogallol (74.80±0.01 mg.mL-1), respectively. However, the extraction yield obtained by the UAE method (19.58±0.33%) was significantly higher than the other methods. Therefore, despite the higher TPC and antioxidant activity achieved by the PLE method, it was proved that UAE yields higher polyphenolic compounds with a lower quantity of beet leaves.
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Azuma K., Ippoushi K., Ito H., Higashio H., Terao J. Evaluation of antioxidative activity of vegetable extracts in linoleic acid emulsion and phospholipid bilayers. Journal of the Science of Food and Agriculture, 1999, 79(14): 2010-2016. http://doi.org/10.1002/(SICI)1097-0010(199911)79:14<2010::AID-JSFA471>3.0.CO;2-U
Bengardino M.B., Fernandez M. V., Nutter J., Jagus R.J., Agüero M. V. Recovery of bioactive compounds from beet leaves through simultaneous extraction: Modelling and process optimization. Food and Bioproducts Processing, 2019, 118(11): 227-236. http://doi.org/10.1016/j.fbp.2019.09.013
Biondo P.B.F., Boeing J.S., Barizão É.O., de Souza N.E., Matsushita M., de Oliveira C.C., Boroski, M., Visentainer J.V. Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: A chemical composition study. Food Science and Technology, 2014, 34(1): 94-101. http://doi.org/10.1590/S0101-20612014005000007
Cassiana Frohlich P., Andressa Santos K., Din Mahmud Hasan S., Antônio da Silva E. Evaluation of the ethanolic ultrasound-assisted extraction from clove (Syzygium aromaticum) leaves and chemical characterization of the extracts. Food Chemistry, 2022, 373-Part A(3): 131351. http://doi.org/10.1016/j.foodchem.2021.131351
Cea Pavez I., Lozano-Sánchez J., Borrás-Linares I., Nuñez H., Robert P., Segura-Carretero A. Obtaining an extract rich in phenolic compounds from olive pomace by pressurized liquid extraction. Molecules, 2019, 24(17): 3108. http://doi.org/10.3390/molecules24173108
Chemat F., Zill-e-Huma, Khan M.K. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 2011, 18(4): 813-835. http://doi.org/10.1016/j.ultsonch.2010.11.023
Chikane T., Patil S., Bhushette P., Sonawane S.K. Comparative assessment optimization and characterization of bioactive constituents from Amarantusspecies: An indigenous lesser-known vegetables of India. Food Science and Applied Biotechnology, 2021, 4(2): 183-193. https://doi.org/10.30721/fsab2021.v4.i2.142
Cisneros-Yupanqui M., Chalova V.I., Kalaydzhiev H.R., Mihaylova D., Krastanov A.I., Lante A. Preliminary characterisation of wastes generated from the rapeseed and sunflower protein isolation process and their valorisation in delaying oil oxidation. Food and Bioprocess Technology, 2021, 14(10): 1962-1971. http://doi.org/10.1007/s11947-021-02695-y
Coelho M.I., Pereira R.N.C., Teixeira J.A., Pintado M.E. Valorization of tomato wastes: influence of ohmic heating process on polyphenols extraction time. Archives of the International Society of Antioxidants in Nutrition and Health (ISANH), 2017, 5(2): 37-40. http://doi.org/10.18143/AISANH_v5i2_11
da Rosa G.S., Vanga S.K., Gariepy Y., Raghavan V. Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.). Innovative Food Science and Emerging Technologies, 2019, 58(12): 102234. http://doi.org/10.1016/j.ifset.2019.102234
da Silva L.G.S., Morelli A.P., Pavan I.C.B., Tavares M.R., Pestana N.F., Rostagno M.A., Simabuco F.M., Bezerra R.M.N. Protective effects of beet (Beta vulgaris) leaves extract against oxidative stress in endothelial cells in vitro. Phytotherapy Research, 2020, 34(6): 1385-1396. http://doi.org/10.1002/ptr.6612
Ebrahimi P., Lante A. Environmentally friendly techniques for the recovery of polyphenols from food by-products and their impact on polyphenol oxidase: A critical review. Applied Sciences, 2022, 12(4): 1923. http://doi.org/10.3390/app12041923
Ebrahimi P., Lante A. Polyphenols: A comprehensive review of their nutritional properties. The Open Biotechnology Journal, 2021, 15(1): 164-172. http://doi.org/10.2174/1874070702115010164
El-Gengaihi S.E., Hamed M.A., Aboubaker D.H., Mossa A.T.H. Flavonoids from sugar beet leaves as hepatoprotective agent. International Journal of Pharmacy and Pharmaceutical Sciences, 2016, 8(4): 281-286. Available at: https://innovareacademics.in/journals/index.php/ijpps/article/view/10121/4192
Fernandez M.V., Jagus R.J., Agüero M.V. Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens. Acta Scientific Nutritional Health, 2017, 1(3): 37-45. Available at: https://ri.conicet.gov.ar/bitstream/handle/11336/103186/CONICET_Digital_Nro.9d327de5-4412-4cf3-8c79-b96d54d78d42_A.pdf?sequence=2&isAllowed=y
Giacometti J., Žauhar G., Žuvić M. Optimization of ultrasonic-assisted extraction of major phenolic compounds from olive leaves (Olea europaea L.) using response surface methodology. Foods, 2018, 7(9): 7090149. http://doi.org/10.3390/foods7090149
Keshavarzi M., Najafi G., Gavlighi H.A., Seyfi P., Ghomi H. Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma. Journal of Food Science, 2020, 85(10): 3415-3422. http://doi.org/10.1111/1750-3841.15448
Kolev N. Natural antioxidants – an alternative for reduction of nitrites in cooked meat products. Food Science and Applied Biotechnology, 2022, 5(1): 64-76. https://doi.org/10.30721/fsab2022.v5.i1.167
Lante A., Friso D. Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion. Food Research International, 2013, 54(1): 269-276. http://doi.org/10.1016/j.foodres.2013.07.009
Lante A., Nardi T., Zocca F., Giacomini A., Corich V. Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems. Journal of Agricultural and Food Chemistry, 2011, 59(10): 5318-5324. http://doi.org/10.1021/jf2003317
Lante A., Tinello F., Mihaylova D. Valorization of onion extracts as anti-browning agents. Food Science and Applied Biotechnology, 2020, 3(1): 16-21. http://doi.org/10.30721/fsab2020.v3.i1.87
Machado A.P.D.F., Pereira A.L.D., Barbero G.F., Martínez J. Recovery of anthocyanins from residues of Rubus fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their combination. Food Chemistry, 2017, 231(9): 1-10. http://doi.org/10.1016/j.foodchem.2017.03.060
Massini L., Rico D., Martin-Diana A.B., Barry-Ryan C. Apple peel flavonoids as natural antioxidants for vegetable juice applications. European Food Research and Technology, 2016, 242(9): 1459-1469. http://doi.org/10.1007/s00217-016-2646-8
Mazzutti S., Rodrigues L.G.G., Mezzomo N., Venturi V., Ferreira S.R.S. Integrated green-based processes using supercritical CO2 and pressurized ethanol applied to recover antioxidant compounds from cocoa (Theobroma cacao) bean hulls. The Journal of Supercritical Fluids, 2018, 135(5): 52-59. http://doi.org/10.1016/j.supflu.2017.12.039
Mihaylova D., Desseva I., Stoyanova M., Petkova N., Terzyiska M., Lante A. Impact of in vitro gastrointestinal digestion on the bioaccessibility of phytochemical compounds from eight fruit juices. Molecules, 2021, 26(4): 1187. http://doi.org/10.3390/molecules26041187
Motikar P.D., More P.R., Arya S.S. A novel, green environment-friendly cloud point extraction of polyphenols from pomegranate peels: A comparative assessment with ultrasound and microwave-assisted extraction. Separation Science and Technology (Philadelphia), 2020, 56(6): 1014-1025. http://doi.org/10.1080/01496395.2020.1746969
Ninčević Grassino A., Ostojić J., Miletić V., Djaković S., Bosiljkov T., Zorić Z., Ježek D., Brnčić S.R., Brnčić M. Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste. Innovative Food Science & Emerging Technologies, 2020, 64(8): 102424. http://doi.org/10.1016/J.IFSET.2020.102424
Nutter J., Fernandez M. V, Jagus R.J., Agüero M. V. Development of an aqueous ultrasound-assisted extraction process of bioactive compounds from beet leaves: a proposal for reducing losses and increasing biomass utilization. Journal of the Science of Food and Agriculture, 2020, 101(5): 1989-1997. http://doi.org/10.1002/jsfa.10815
Oliveira A.M.B., Viganó J., Sanches V.L., Rostagno M.A., Martínez J. Extraction of potential bioactive compounds from industrial Tahiti lime (Citrus latifólia Tan.) by-product using pressurized liquids and ultrasound-assisted extraction. Food Research International, 2022, 157(7): 111381. http://doi.org/10.1016/j.foodres.2022.111381
Pellegrini M.C., Ponce A.G. Beet (Beta vulgaris) and leek (Allium porrum) leaves as a source of bioactive compounds with anti-quorum sensing and anti-biofilm activity. Waste and Biomass Valorization, 2020, 11(8): 4305-4313. http://doi.org/10.1007/s12649-019-00775-x
Petkova N., Ivanov I., Mihaylova D., Lante A. Effect of pressure liquid extraction and ultrasonic irradiation frequency on inulin, phenolic content and antioxidant activity in burdock (Arctium lappa L.) roots. Acta Scientiarum Polonorum, Hortorum Cultus, 2020, 19(3): 125-133. http://doi.org/10.24326/asphc.2020.3.11
Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 1999, 26(9-10): 1231-1237. http://doi.org/10.1016/S0891-5849(98)00315-3
Rodsamran P., Sothornvit R. Extraction of phenolic compounds from lime peel waste using ultrasonic-assisted and microwave-assisted extractions. Food Bioscience, 2019, 28(4): 66-73. http://doi.org/10.1016/j.fbio.2019.01.017
Rosa G.S. da, Martiny T.R., Dotto G.L., Vanga S.K., Parrine D., Gariepy Y., Lefsrud M., Raghavan V. Eco-friendly extraction for the recovery of bioactive compounds from Brazilian olive leaves. Sustainable Materials and Technologies, 2021, 28(7): e00276. http://doi.org/10.1016/j.susmat.2021.e00276
Rufino A.T., Costa V.M., Carvalho F., Fernandes E. Flavonoids as antiobesity agents: A review. Medicinal Research Reviews, 2021, 41(1): 556-585. http://doi.org/10.1002/MED.21740
Setyaningsih W., Saputro I.E., Palma M., Barroso C.G. Pressurized liquid extraction of phenolic compounds from rice (Oryza sativa) grains. Food Chemistry, 2016, 192(2): 452-459. http://doi.org/10.1016/j.foodchem.2015.06.102
Shofian N.M., Hamid A.A., Osman A., Saari N., Anwar F., Dek M.S.P., Hairuddin, M.R. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. International Journal of Molecular Sciences, 2011, 12(7): 4678-4692. http://doi.org/10.3390/ijms12074678
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How to Cite
LANTE, Anna; EBRAHIMI, Peyman; MIHAYLOVA, Dasha.
Comparison of green technologies for valorizing sugar beet (Beta vulgaris L.) leaves.
Food Science and Applied Biotechnology, [S.l.], v. 5, n. 2, p. 119-130, oct. 2022.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/213>. Date accessed: 12 sep. 2024.
doi: https://doi.org/10.30721/fsab2022.v5.i2.213.