Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: a simple food safe extraction method

Chaliha, Mridusmita, Williams, David, Edwards, David, Pun, Sharon, Smyth, Heather and Sultanbawa, Yasmina (2017) Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: a simple food safe extraction method. Journal of Medicinal Plants Research, 11 5: 96-106. doi:10.5897/JMPR2016.6285


Author Chaliha, Mridusmita
Williams, David
Edwards, David
Pun, Sharon
Smyth, Heather
Sultanbawa, Yasmina
Title Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: a simple food safe extraction method
Formatted title
Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: a simple food safe extraction method
Journal name Journal of Medicinal Plants Research   Check publisher's open access policy
ISSN 1996-0875
Publication date 2017-02-01
Sub-type Article (original research)
DOI 10.5897/JMPR2016.6285
Open Access Status DOI
Volume 11
Issue 5
Start page 96
End page 106
Total pages 11
Place of publication Victoria Island, Lagos Nigeria
Publisher Academic Journals
Collection year 2018
Language eng
Abstract A food grade compatible enzyme assisted extraction (EAE) technique for extracting bioactive compounds from freeze-dried Kakadu plum puree was evaluated. To optimise the extraction, a central composite rotatable design (CCRD) was conducted and effects of solvent concentration, enzyme concentration and time of reaction on extracted levels of free ellagic acid (fEA), ascorbic acid (AA) and total phenolic content (TPC) were determined. In the extracts, concentration of fEA ranged from 53.6 to 266.6 mg/100 g dry weight (DW) of Kakadu plum puree; AA 63.7 to 112.1 mg/100 g DW and TPC levels of 73.23 to 104.74 mg of gallic acid equivalent (GAE)/g. Extraction yield of fEA ranged from 10.3 to 51.3%. The model was found to be suitable for extraction of fEA - an important bioactive compound with documented antimicrobial properties from Kakadu plum fruit. A solvent (propylene glycol) concentration of 1.5% (w/w), enzyme (pectolytic enzymes) concentration of 300 mg/L and extraction time of 15 h was ascertained as optimum for the fEA extraction delivering a yield of 51.3%. The extraction method described here facilitates the provision of a simple, cost effective food-grade compatible extract that by-passes the need for organic solvents thereby obtaining an EA-rich aqueous extract with enhanced biological activities. This simple extraction method can also be applied to other EA rich plant material like pomegranate and peel of many common fruits which are generated as food processing by-products and can be easily adopted by numerous industries.
Keyword Central composite rotatable design
Ellagic acid
Enzyme assisted extraction
Kakadu plum fruit
Terminalia ferdinandiana
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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Created: Thu, 23 Feb 2017, 12:19:26 EST by Mridusmita Chaliha on behalf of Centre for Nutrition and Food Sciences