3
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Towards a Zero-Waste Biorefinery Using Edible Oils as Solvents for the Green Extraction of Volatile and Non-Volatile Bioactive Compounds from Rosemary

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          The zero-waste biorefinery concept inspired a green oleo-extraction of both natural volatile (e.g., borneol, camphor, o-cymene, eucalyptol, limonene, α-pinene, and terpinen-4-ol) and non-volatile (e.g., carnosol, carnosic, and rosmarinic acid) bioactive compounds from rosemary leaves with vegetable oils and their amphiphilic derivatives as simple food-grade solvents. It is noteworthy that soybean oil could obtain the highest total phenolic compounds (TPCs) among 12 refined oils including grapeseed, rapeseed, peanut, sunflower, olive, avocado, almond, apricot, corn, wheat germ, and hazelnut oils. Furthermore, the addition of oil derivatives to soybean oils, such as glyceryl monooleate (GMO), glyceryl monostearate (GMS), diglycerides, and soy lecithin in particular, could not only significantly enhance the oleo-extraction of non-volatile antioxidants by 66.7% approximately, but also help to remarkably improve the solvation of volatile aroma compounds (VACs) by 16% in refined soybean oils. These experimental results were in good consistency with their relative solubilities predicted by the more sophisticated COSMO-RS (COnductor like Screening MOdel for Real Solvents) simulation. This simple procedure of using vegetable oils and their derivatives as bio-based solvents for simultaneously improving the extraction yield of natural antioxidants and flavors from rosemary showed its great potential in up-scaling with the integration of green techniques (ultrasound, microwave, etc.) for zero-waste biorefinery from biomass waste to high value-added extracts in future functional food and cosmetic applications.

          Related collections

          Most cited references28

          • Record: found
          • Abstract: not found
          • Article: not found

          Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

            Bookmark
            • Record: found
            • Abstract: found
            • Article: found
            Is Open Access

            Green Extraction of Natural Products: Concept and Principles

            The design of green and sustainable extraction methods of natural products is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Herein we aimed to introduce the six principles of green-extraction, describing a multifaceted strategy to apply this concept at research and industrial level. The mainstay of this working protocol are new and innovative technologies, process intensification, agro-solvents and energy saving. The concept, principles and examples of green extraction here discussed, offer an updated glimpse of the huge technological effort that is being made and the diverse applications that are being developed.
              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective

                Bookmark

                Author and article information

                Journal
                Antioxidants (Basel)
                Antioxidants (Basel)
                antioxidants
                Antioxidants
                MDPI
                2076-3921
                21 May 2019
                May 2019
                : 8
                : 5
                : 140
                Affiliations
                [1 ]JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; twyong@ 123456jnu.edu.cn
                [2 ]GREEN Extraction Team, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France; purepharm@ 123456hotmail.com (K.B.); njara.rakotomanomana@ 123456univ-avignon.fr (N.R.); anne-sylvie.fabiano@ 123456univ-avignon.fr (A.-S.F.-T.)
                [3 ]Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla 90112, Thailand
                [4 ]INRA, UMR408, Securité et Qualité des Produits d’Origine Végétale, F-84000 Avignon, France; Romain.Bott@ 123456paca.inra.fr
                Author notes
                [* ]Correspondence: yingli@ 123456jnu.edu.cn (Y.L.); farid.chemat@ 123456univ-avignon.fr (F.C.); Tel.: +86-20-85223429 (Y.L.); +33-490144465 (F.C.)
                Author information
                https://orcid.org/0000-0002-3289-0509
                https://orcid.org/0000-0002-1712-3969
                Article
                antioxidants-08-00140
                10.3390/antiox8050140
                6562763
                31117251
                367d050a-1fd5-401d-8797-54b00e029ff6
                © 2019 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 06 May 2019
                : 18 May 2019
                Categories
                Article

                green oleo-extraction,zero-waste biorefinery,natural antioxidants and flavors,food-grade solvents,vegetable oils and derivatives,relative solubility simulation

                Comments

                Comment on this article