WORKSHOP: VALORISATION OF TRADITIONAL PROCESSING OF INDIGENOUS AND Major families of phenolic compounds Introduction UNDERUTILISED FRUITS Institute of Technology of Cambodia, Phnomenh, Cambodia January 14-16, 2013. The workshop is funded under the project "International network on preserving safety and n utrition of indigenous fruits and their derivatives", by the Leverhulme Trust, UK There is a general tendency nowadays toward using The typical structural characteristic shared by most polyphenols: the three- natural coloring in foods as a substitute to chemical food membered flavan ring system. PURIFICATION OF ANTHOCYANIN BY coloring that has harmful physiological effects. POLYMERIC ADSORBENT RESINS Their role in fruits/ vegetables: Studies are being done accordingly to develop food • responsible for structural coloring products from natural sources such as barberry, and protective functions. Suzie ZOZIO, Dominique PALLET, Max REYNES blackberry…the pigment of which contain various phenolic • contributing to flavour, Integrated Food Processing Research color, astringency and compounds/anthocyanins. UnitCIRAD - Département PERSYST34398. bitterness. Montpellier cedex 5 Prices for anthocyanins or other polyphenol extracts cover a wide range depending on the concentration of active Justine Y.Phuong P. H. BOFFO Their role in human health: based on their antioxidant activity against reactive components, .….costs into the hundreds of dollars/ Faculty of Food Science and Technology species involved in aging and in chronic, autoimmune, inflammatory, coronary, cancer kilogram. Nong Lam University, Vietnam and degenerative diseases. 1 2 3 Nathan, 2009 Anthocyanin molecules Antioxidant interest: Separation process problematic research Characteristics High T ° : leads to color loss, Maillard reactions since extracts ORAC value apply to water-soluble antioxidants Conventional may contain high amounts of sugar. -Belong to the flavonoid group of polyphenol process Organic solvant : causes pseudoallergic reactions in humans. The higher the number, the stronger the antioxidant properties. -Water soluble pigments, responsible for the red, purple , and blue colors of fruits, vegetables, and flowers. Açai Blackberry Strawberry Raspberry Red dragon White dragon Structure OH Absorption- ORAC value OH OH desorption 48,6 - 61,5 13,7 - 25,1 18,3 - 22,9 19,2 - 22,6 7.59-10.76 2.96-5.23 OH process OH O + O + OH ORAC = (Oxygen Radical Absorbance Capacity), (µmol eq trolox /g) (Del Pozo Insfran,D.,2007, USDA, 2004) O O • minimizes degradation, simplicity of design, operation and scale up, Rutinoside OH The USDA recommends the consuming of 3,000 to 5,000 ORAC units/day. Glucose OH • ease of regeneration and Cyanidin-3-glucoside Cyanidin-3-rutinoside • low cost. 4 5 6 1
Step 1: Which type of Resin could be used Resin purification process Major types of adsorbents for anthocyanin purification? Nature of the solvent : polar, non-polar Activated carbon; 2 steps process Functionality of solute: aromatic, high electron density, saturated C-C bond Mineral adsorbents include siliceous Polarisation: the solute has groups that can be easily polarised or not. Easily polarised: – CO 2 H, -NH 2 materias, clay and natural zeolites; and Can be polarised under extreme conditions: 1. Adsorption of the ACNs on resins polymeric adsorbents (resin). Size of solute : Small molecule: molecular < 1000 D, large molecule: molecular > 10,000 D Available Resins: - Approved by for food contact use, by the European • Polystyrene – divinylbenzene copolymers, 2. Desorption • Polymethacrylate, RESIN code of regulation. • Divinylbenzene-ethylvinylbenzene coopolymers, and • Vinylpyridine. - Most of the impurities are removed. It’s a Polystyrene – divinylbenzene copolymers , with a specific surface area, porosity, and pore radius (C 24 H 24 ). 7 8 9 Adsorption of anthocyanins on resins- Step 2: Which solvant for desorption of Desorption of anthocyanins from resins- anthocyanins? Step 1. Step 2. Alcohols: With an organic solvent which can weaken the attractive forces Hydrophobic interaction, hydrogen bonding between the solute and the polymer for removing ACNs Methanol ? Ethanol ? Propanol ? Methanol : more efficient (96% to 100% of anthocyanins could be recovered) in desorbing anthocyanins from the polystyrene – divinylbenzene copolymerisate than ethanol and 2-propanol. At the beginning 10 11 12 At the end 2
Research Proposal Result of ACN’s purification with resin Cashew apple phenolics 1978 : Satyanarayana,extracted, purified and Purity of final characterised three flavonols from an Indian variety, Extraction and purification extract (ACN/DM) Juice Final Yield ACN % Yield DM % i.e. quercetin 3-O-galactoside, myricetin, and Extract (extract/juice) (extract/juice) of Polyphenols from cashew apples waste and quercetin. ACN contents 40,8 130,8 BBerry (mg/100mL) 6,05 19,46% 2001 , Moura & 2007 de Abreu, colorimetrically of betalains from pitaya by-products 96 E 1%1cm 4 36 measured yellow flavonoids and anthocyanins from VI/BI 24.6 34.1 Brazilian variety… without further characterisation. ACN contents 31,2 54,3 2009 , Laetitia extracted Monomeric phenols by Açai (mg/100mL) 31,32 8% 87 acetone/water (60:40) from the skin and flesh of four E 1%1cm 17,8 48 cashew apple from Brazil and Bénin (West Africa). VI/BI 54.4 51 2012 , ADOU, phenolic profile of the two varieties of DM = Dry matter ACN = Anthocyanins VI = Violet Index ; BI = Brown Index cashew (anacardium occidentale L.) cultivated in Côte E 1%1cm = Strength colour : correspond to the Abs of (x g) pigment in 100mL buffer pH3 d’Ivoire. - Simplicity , - Great % of ACN’s recovery - Increase of the colour strength, - No colour degradation 13 14 15 Cashew apple phenolics Cashew apple phenolics Skins from red Benin variety and organe Brazil: anthocyanidin glycosides. Skins from the apples were 1520 times richer in total phenolic compounds than their fleshes, reaching 30 110 and 2 5 mg/100 g fresh weight, respectively. African apples: be richer in skin flavonols and flavonol glycosides than Brazilian ones, while the reverse situation was found in the flesh. Figure 1. Cashew apple from Brazil (A-B), cashew apple from Benin (C-D). (Laetitia, 2009). 16 17 18 3
Extraction technology and Dragon fruit phenolics Dragon fruit phenolics Purification Process Hylocereus undatus : white dragon fruit and in order to gain better views on the Extraction techniques, which have been replacing conventional Hylocereus polyrhizus : red dragon fruit. ones, include: antioxidant level and activities in supercritical fluid extraction (SFE), Hylocereus species,… pressurized liquid extraction (PLE), Total phenolic content (TPC) assay microwave-assisted extraction (MAE) and further studies on purification, demonstrated that peels of both Hylocereus ultrasound-assisted extraction (UAE). species contained higher phenolic identification and quantification of Membrance extraction content than the pulps. each phenolic compound and other These alternative techniques reduce considerably the use of solvents and accelerate the extraction process. The phenolic content in peels of white dragon non-phenolic compounds such as was higher than red dragon , carotenoids and betalains Purification polymeric adsorber resin: polystyrene- but the phenolic content in pulps of white divinylbenzene copolymerisate polymer (PSDVB). dragon was much lower than red dragon . Nurliyana, 2010 19 20 21 WORKSHOP: VALORISATION OF TRADITIONAL PROCESSING OF INDIGENOUS AND UNDERUTILISED FRUITS Institute of Technology of Cambodia, Phnomenh, Cambodia January 14-16, 2013. The workshop is funded under the project "International network on preserving safety and n utrition of indigenous fruits and their derivatives", by the Leverhulme Trust, UK Thank you for your r welcome come and for your r liste teni ning Justine Y.Phuong P. H. BOFFO Faculty of Food Science and Technology Nong Lam University, Vietnam 22 4
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