6533b852fe1ef96bd12aacc2

RESEARCH PRODUCT

Ultrasound as a Promising Tool for the Green Extraction of Specialized Metabolites from Some Culinary Spices

Sanja RadmanJana ŠIc ŽLaburMarko BrajerQiang XiaSuzana Rimac-brnčićZhenzhou ZhuFrancisco J. BarbaSandra VoćaNabil GrimiNataša HulakAnte Galić

subject

VitaminAntioxidantmedicine.medical_treatmentPharmaceutical Scienceantioxidant capacityGinger01 natural sciencesArticleAnalytical Chemistrylcsh:QD241-441chemistry.chemical_compoundCurcuma0404 agricultural biotechnologylcsh:Organic chemistryDrug DiscoverymedicinePhenolsFood sciencePhysical and Theoretical ChemistryCurcumaGarlicCarotenoidComputingMilieux_MISCELLANEOUSspiceschemistry.chemical_classificationbioactive compoundsantimicrobial activityBacteriaVitamin CbiologyPlant Extracts010401 analytical chemistryOrganic ChemistryExtraction (chemistry)food and beverages04 agricultural and veterinary sciencesbiology.organism_classificationAllium sativum040401 food scienceAnti-Bacterial Agents0104 chemical scienceschemistryChemistry (miscellaneous)Bioactive compounds ; Antioxidant capacity ; Antimicrobial activity ; Ultrasonic extraction ; SpicesMolecular Medicineultrasonic extraction

description

Spices are a popular food of plant origin, rich in various phytochemicals and recognized for their numerous properties. The aim of the study was to evaluate the antioxidant and antimicrobial activity, as well as the content of specialized metabolites, of aqueous extracts of three spice species––garlic (Allium sativum L.), ginger (Zingiber officinalle L.) and turmeric (Curcuma longa L.)––prepared by green extraction methods. Ultrasound treatment increased the chromaticity parameter b value of turmeric and ginger extracts, thus indicating a higher yellow color predominantly due to curcuminoids characteristic of these species. Ultrasound-assisted extraction significantly increased the content of total soluble solids, phenolic compounds, total carotenoids and vitamin C. The temperature of the system was also an important factor, with the highest (70 °C) conditions in ultrasound-assisted extraction having a positive effect on thermolabile compounds (vitamin C, phenolics, total carotenoids). For example, turmeric extract treated with ultrasound at 70 °C had up to a 67% higher vitamin C content and a 69.4% higher total carotenoid content compared to samples treated conventionally at the same temperature, while ginger extracts had up to 40% higher total phenols. All different concentrations of spice extracts were not sufficient for complete inhibition of pathogenic bacterial strains of Salmonella, L. monocytogenes and S. aureus

yearjournalcountryeditionlanguage
2021-03-25Molecules
https://doi.org/10.3390/molecules26071866