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Título: | Development of a microwave-assisted extraction method for the recovery of bioactive inositols from lettuce (Lactuca sativa) byproducts |
Autor: | Zuluaga, A. M.; Mena-García, Adal CSIC ORCID; Chito-Trujillo, Diana M.; Rada-Mendoza, Maite; Sanz, M. Luz CSIC ORCID ; Ruiz-Matute, Ana I. CSIC ORCID | Palabras clave: | Gas chromatography-mass spectrometry (GC-MS) Inositols Lettuce (Latuca sativa) Microwave-assisted extraction Valorization |
Fecha de publicación: | 2020 | Editor: | John Wiley & Sons | Citación: | Electrophoresis 41: 1804-1811 (2020) | Resumen: | A microwave-assisted extraction (MAE) method was developed for the extraction of bioactive inositols (D-chiro- and myo-inositols) from lettuce (Lactuca sativa) leaves as a strategy for the revalorization of these agrofood residues. Gas chromatography-mass spectrometry was selected for the simultaneous determination of inositols and sugars (glucose, fructose, and sucrose) in these samples. A Box–Behnken experimental design was used to maximize the extraction of inositols based on the results of single factor tests. Optimal conditions of the extraction process were as follows: liquid-to-solid ratio of 100:1 v/w, 40°C, 30 min extraction time, 20:80 ethanol:water (v/v), and one extraction cycle. When compared with conventional solid-liquid extraction (SLE), MAE was found to be more effective for the extraction of target bioactive carbohydrates (MAE 5.42 mg/g dry sample versus SLE 4.01 mg/g dry sample). Then, MAE methodology was applied to the extraction of inositols from L. sativa leaves of different varieties (var. longifolia, var. capitata and var. crispa). D-chiro- and myo-inositol contents varied between 0.57–7.15 and 0.83–3.48 mg/g dry sample, respectively. Interfering sugars were removed from the extracts using a biotechnological procedure based on the use of Saccharomyces cerevisiae for 24 h. The developed methodology was a good alternative to classical procedures to obtain extracts enriched in inositols from lettuce residues, which could be of interest for the agrofood industry. | Versión del editor: | http://dx.doi.org/10.1002/elps.202000201 | URI: | http://hdl.handle.net/10261/230283 | DOI: | 10.1002/elps.202000201 | Identificadores: | doi: 10.1002/elps.202000201 issn: 0173-0835 e-issn: 1522-2683 |
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