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Enzyme-assisted supercritical fluid extraction: an alternative and green technology for non-extractable polyphenols

Analytical and Bioanalytical Chemistry volume 409, pages 3645–3655 (2017)Cite this article

Abstract

This contribution proposes an enzyme-assisted eco-friendly process for the extraction of non-extractable polyphenols (NEPPs) from black tea leftover (BTLO), an underutilized tea waste. BTLO hydrolyzed with various enzyme formulations was extracted using supercritical carbon dioxide and ethanol as co-solvent (SC-CO2 + EtOH). A conventional solvent extraction (CSE) was performed using EtOH + H2O (80:20, v/v) for comparison purposes. The results revealed that hydrolysis of BTLO with 2.9% (w/w) kemzyme at 45 °C and pH 5.4 for 98 min improved the liberation of NEPPs offering 5-fold higher extract yield (g/100 g) as compared with non-treated BTLO. In vitro antioxidant evaluation and LC-MS characterization of extracts revealed the presence of phenolic acids (mainly caffeic and para-coumaric acid) of high antioxidant value. Scanning electron micrograph of the hydrolyzed BTLO samples indicated noteworthy changes in the ultrastructure of BTLO. Moreover, polyphenol extracts obtained by SC-CO2 + EtOH extraction were found to be cleaner and richer in polyphenols as compared to CSE. The devised enzyme-assisted SC-CO2 + EtOH extraction process in the present work can be explored as an effective biotechnological mean for the optimal recovery of antioxidant polyphenols.

Enzymatic pretreatment can effectively liberate non-extractable polyphenols (NEPPs) while hydrolyzing the cellulosic and hemicellulosic framework of black tea left overs (BTLO)

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Acknowledgments

The work presentment in this paper was financially sponsored by Higher Education Commission (HEC), Pakistan, under the International Research Support Initiative Program (IRSIP); PIN: IRSIP 24 PS 17.

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Authors and Affiliations

  1. Department of Chemistry, University of Agriculture, Faisalabad, 38040, Pakistan

    Muhammad Mushtaq, Bushra Sultana & Sumia Akram

  2. Food Science, Cornell University, 366 Stocking Hall, Ithaca, NY, 14852, USA

    Muhammad Mushtaq, Sumia Akram & Syed S. H. Rizvi

  3. Department of Chemistry, GC University, Lahore, 55300, Pakistan

    Muhammad Mushtaq & Ahmad Adnan

  4. Department of Chemistry, University of Sargodha, University Road, Sargodha, 40100, Pakistan

    Farooq Anwar

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Correspondence to Bushra Sultana.

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Mushtaq, M., Sultana, B., Akram, S. et al. Enzyme-assisted supercritical fluid extraction: an alternative and green technology for non-extractable polyphenols. Anal Bioanal Chem 409, 3645–3655 (2017). https://doi.org/10.1007/s00216-017-0309-7

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