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Foods 2018, 7(10), 161; https://doi.org/10.3390/foods7100161

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

1
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
2
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
3
Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Received: 6 September 2018 / Revised: 18 September 2018 / Accepted: 26 September 2018 / Published: 1 October 2018
(This article belongs to the Special Issue Novel Food Processing and Extraction Technologies)
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Abstract

During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%); (ii) temperature (40, 50 and 60 °C), and (iii) extraction time (1, 2 and 3 h). The obtained results showed that solvent type, temperature, and time significantly influenced (p < 0.05) all investigated parameters. The highest content of total polyphenols (16.02 mg GAE/100 g of dry matter; d.m.), and total flavonoids (30.09 mg CE/100 g d.m.) was achieved by ethanol at 25% (v/v), after 3 h of extraction with temperatures of 60 °C and 50 °C, respectively. The highest value of antioxidant capacity (1759.81 µM Trolox equivalents/g d.m.) was observed with 50% aqueous ethanol (v/v), at 60 °C, and 3 h of extraction. From the obtained results, it can be concluded that the by-products of “Horchata de Chufa” are an important source of antioxidant bioactive compounds. View Full-Text
Keywords: horchata de chufa; tiger nuts; by-products; antioxidant capacity; flavonoids; phenolic compounds horchata de chufa; tiger nuts; by-products; antioxidant capacity; flavonoids; phenolic compounds
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Roselló-Soto, E.; Barba, F.J.; Putnik, P.; Bursać Kovačević, D.; Lorenzo, J.M.; Cantavella-Ferrero, Y. Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products. Foods 2018, 7, 161.

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