Phenolic components from carrot (Daucus carota L.) pomace: Optimizing the extraction and assessing its potential antioxidant and antimicrobial activities
Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quali...
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| Published in | Heliyon Vol. 10; no. 17; p. e36971 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
15.09.2024
Elsevier |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 μg/mL, respectively. Together with Staphylococcus aureus, the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale.
•Carrot pomace is one of the important agro-industrial wastes, obtained during carrot juice processing.•Polyphenols from carrot pomace were extracted using maceration and ultrasound-assisted extraction (UAE) procedures.•The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with the sonication power of 250 w.•The total phenolic compounds and scavenging the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 μg/mL, respectively.•The maximum zone of inhibition was noted in contrast to Staphylococcus aureus (12 mm). |
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| AbstractList | Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 μg/mL, respectively. Together with Staphylococcus aureus, the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale. Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC 50 : 55 ± 1 μg/mL, respectively. Together with Staphylococcus aureus , the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale. • Carrot pomace is one of the important agro-industrial wastes, obtained during carrot juice processing. • Polyphenols from carrot pomace were extracted using maceration and ultrasound-assisted extraction (UAE) procedures. • The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with the sonication power of 250 w. • The total phenolic compounds and scavenging the DPPH radical were 85 mg GAE/gr and EC 50 : 55 ± 1 μg/mL, respectively. • The maximum zone of inhibition was noted in contrast to Staphylococcus aureus (12 mm). Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 μg/mL, respectively. Together with Staphylococcus aureus, the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale.Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 μg/mL, respectively. Together with Staphylococcus aureus, the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale. Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 μg/mL, respectively. Together with Staphylococcus aureus, the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale. •Carrot pomace is one of the important agro-industrial wastes, obtained during carrot juice processing.•Polyphenols from carrot pomace were extracted using maceration and ultrasound-assisted extraction (UAE) procedures.•The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with the sonication power of 250 w.•The total phenolic compounds and scavenging the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 μg/mL, respectively.•The maximum zone of inhibition was noted in contrast to Staphylococcus aureus (12 mm). Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC : 55 ± 1 μg/mL, respectively. Together with , the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale. |
| ArticleNumber | e36971 |
| Author | Abbasi, Amin Mortazavi, Seyed Ali Sabahi, Sahar |
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| Keywords | Antimicrobial activity Carrot pomace Antioxidant activity Food safety Maceration Ultrasound-assisted extraction Optimization |
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| SubjectTerms | Antimicrobial activity Antioxidant activity Carrot pomace Food safety Maceration Optimization Ultrasound-assisted extraction |
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| Title | Phenolic components from carrot (Daucus carota L.) pomace: Optimizing the extraction and assessing its potential antioxidant and antimicrobial activities |
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