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Issue 3, 2019
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Development of a natural preservative obtained from male chestnut flowers: optimization of a heat-assisted extraction technique

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Abstract

The aim of this work was to optimize the conditions for the extraction of phenolic compounds (PC) from male chestnut flowers using heat-assisted extraction in developing extracts rich in PC for potential industrial application as a natural ingredient. The study conditions of time (t), temperature (T), solvent (S, water–ethanol mixtures) and solid-to-liquid ratio (S/L) were optimized. The responses used were obtained from the quantification of the fourteen major individual PC identified by HPLC-DAD-ESI/MS (seven hydrolysable tannins and seven flavonoids). The recovery of hydrolysable tannins was higher than that of flavonoids, with trigalloyl-HHDP-glucoside being the major one. The conditions that maximized the PC content were t = 20.0 ± 37.7 min, T = 25.0 ± 5.7 °C, S = 0.0 ± 8.7% ethanol and S/L = 82.8 g L−1, producing an extract with 86.5 mg PC g−1 of extract. The results highlight the potential of valorising chestnut flower agro-residues as a productive source of PC for the development of bio-based ingredients for food/pharmaceutical/cosmeceutical industrial applications able to compete with synthetic compounds.

Graphical abstract: Development of a natural preservative obtained from male chestnut flowers: optimization of a heat-assisted extraction technique

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Article information


Submitted
13 Nov 2018
Accepted
18 Feb 2019
First published
19 Feb 2019

Food Funct., 2019,10, 1352-1363
Article type
Paper

Development of a natural preservative obtained from male chestnut flowers: optimization of a heat-assisted extraction technique

C. Caleja, L. Barros, M. A. Prieto, A. Bento, M. B. P. P. Oliveira and I. C. F. R. Ferreira, Food Funct., 2019, 10, 1352
DOI: 10.1039/C8FO02234H

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