Advertisement

Waste and Biomass Valorization

, Volume 10, Issue 11, pp 3397–3402 | Cite as

Effects of Hydrothermal Methods such as Steam Explosion and Microwave Irradiation on Extraction of Water Soluble Antioxidant Materials from Garlic Husk

  • Yuko Noda
  • Chikako Asada
  • Chizuru Sasaki
  • Yoshitoshi NakamuraEmail author
Original Paper
  • 149 Downloads

Abstract

Extraction of water soluble antioxidant materials from garlic husk (GH) was investigated using two hydrothermal methods, steam explosion (SE, 200 and 213 °C for 5 min) and microwave irradiation method (MW, 180 and 200 °C for 2 and 5 min). Water extract was evaluated by EC50 value (a concentration at a radical scavenging activity of 50%) and amount of phenolic compounds (expressed as catechin equivalent). Compared with the EC50 value (12.73 g/l) and amount of phenolic compounds (1.9 mg-catechin equiv./g-dry treated GH) of extract obtained from treated GH by conventional heating method using autoclave (121 °C for 10 min) combined with milling, the EC50 value decreased (increased the radical scavenging activity) and the amount of phenolic compounds increased dramatically with the extract obtained from treated GH by SE and MW, respectively. The lowest EC50 value (0.26 g/l) and the highest amount of phenolic compounds (40.0 mg-catechin equiv./g-dry treated GH) were attained by MW at treatment temperature of 200 °C for 5 min. Furthermore, relationship of EC50 value of extract obtained from treated GH by SE and MW and severity factor of each treatment condition indicated that appropriate severity factor to extract antioxidant material from GH highly using two hydrothermal methods, i.e. SE and MW could be around 3.0.

Keywords

Garlic husk Antioxidant Steam explosion Microwave irradiation treatment Food waste 

References

  1. 1.
    Patel, S.: Cereal bran fortified-functional foods for obesity and diabetes management: triumphs, hurdles and possibilities. J. Funct. Foods 14, 255–269 (2015)CrossRefGoogle Scholar
  2. 2.
    Figueiredo-González, M., Valentão, P., Andrade, P.B.: Tomato plant leaves: from by-products to the management of enzymes in chronic diseases. Ind. Crops Prod. 94, 621–629 (2016)CrossRefGoogle Scholar
  3. 3.
    Embuscado, M.E.: Spices and herbs: natural sources of antioxidant—a mini review. J. Funct. Foods 18, 811–819 (2015)CrossRefGoogle Scholar
  4. 4.
    Zeng, M., He, Z., Zheng, Z., Qin, F., Tao, G., Zhang, S., Gao, Y., Chen, J.: Effect of six Chinese spices on heterocyclic amine profiles in roast beef patties by ultra-performance liquid chromatography-tandem mass spectrometry and principal component analysis. J. Agric. Food Chem. 62, 9908–9915 (2014)CrossRefGoogle Scholar
  5. 5.
    Qin, L., Chen, H.: Enhancement of flavonoids extraction from fig leaf using steam explosion. Ind. Crops Prod. 69, 1–6 (2015)CrossRefGoogle Scholar
  6. 6.
    Jung, Y.M., Lee, S.H., Lee, D.S., You, M.J., Chung, I.K., Cheon, W.H., Kwon, Y.S., Lee, Y.J., Ku, S.K.: Fermented garlic protects diabetic, obese mice when fed a high-fat diet by antioxidant effects. Nutr. Res. 31, 387–396 (2011)CrossRefGoogle Scholar
  7. 7.
    Jang, E.K., Seo, J.H., Lee, S.P.: Physiological activity and antioxidative effects of aged black garlic (Allium sativum, L.) extract and its constituents. Korean Soc. Food Sci. Technol. 40, 443–448 (2008)Google Scholar
  8. 8.
    Noda, Y., Asada, C., Sasaki, C., Hashimoto, S., Nakamura, Y.: Extraction method for increasing antioxidant activity of raw garlic using steam explosion. Biochem. Eng. J. 73, 1–4 (2013)CrossRefGoogle Scholar
  9. 9.
    Vasanthi, H.R., Rarameswari, R.P.: Indian spices for healthy heart—an overview. Curr. Cardiol. Rev. 6, 274–279 (2010)CrossRefGoogle Scholar
  10. 10.
    Bordia, A., Verma, S.K., Srivastava, K.C.: Effect of ginger (Zingiber officinale Roscoe) and fenugreek (Trigonella foenumgraecum L.) on blood lipids, blood sugar and platelet aggregation in patients with coronary artery disease. Prostaglandins Leukot. Essent. Fatty Acids 56, 379–384 (1997)CrossRefGoogle Scholar
  11. 11.
    Rahman, K.: Historical perspective on garlic and cardiovascular disease. J. Nutr. 131, 977–979 (2001)CrossRefGoogle Scholar
  12. 12.
    Tsubaki, S., Onda, A., Yanagisawa, K., Azuma, J.: Microwave-assisted hydrothermal hydrolysis of maltose with addition of microwave absorbing agents. Procedia Chem. 4, 288–293 (2012)CrossRefGoogle Scholar
  13. 13.
    Yin, C.: Microwave-assisted pyrolysis of biomass for liquid biofuels production. Bioresour. Technol. 120, 273–284 (2012)CrossRefGoogle Scholar
  14. 14.
    Hinneburg, I., Dorman, H.J.D., Hitltunen, R.: Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem. 97, 122–129 (2006)CrossRefGoogle Scholar
  15. 15.
    Terasawa, N., Yamazaki, N., Fukui, Y.: Antioxidant activity of water extracts of herbs. Nippon Shokuhin Kagaku Kogaku Kaishi 48, 99–104 (2001)CrossRefGoogle Scholar
  16. 16.
    Braca, A., Tommasi, N.D., Bari, L.D., Pizza, C., Politi, M., Morelli, I.: Antioxidant principles from Bauhinia tarapotensis. J. Nat. Prod. 64, 892–895 (2001)CrossRefGoogle Scholar
  17. 17.
    Singlton, V.L., Rossi, J.A.J.: Calorimetry of total phenolics with phosphomolybdic-phosphotungsic acid reagents. Am. J. Enol. Vitic. 16, 144–153 (1965)Google Scholar
  18. 18.
    Overend, R.P., Chornet, E.: Fractionation of lignocellulosics by steam-aqueous pretreatments. Philos. Trans. R. Soc. Lond. A321, 523–536 (1987)CrossRefGoogle Scholar
  19. 19.
    Wu, M.M., Chang, K., Gregg, D.J., Boussaid, A., Beaston, R.P., Saddler, J.N.: Optimazation of steam explosion to enhance hemicellulose recovery and enzymatic hydrolysis of cellulose in softwoods. Appl. Biochem. Biotechnol. 77, 47–57 (1999)CrossRefGoogle Scholar
  20. 20.
    Garrote, G., Dominguez, H., Prajo, J.C.: Hydrothermal processing of lignocellulosic materials. Holz. Roh. Werkstoff. 57, 191–202 (1999)CrossRefGoogle Scholar
  21. 21.
    Gao, H., Shupe, T.F., Ebarhardt, T.L., Hse, C.Y.: Antioxidant activity of extracts from wood and bark of Port Orford cedar. J. Wood Sci. 53, 147–152 (2007)CrossRefGoogle Scholar
  22. 22.
    Ichikawa, M., Ryu, K., Yoshida, J., Ide, N., Kodera, Y., Sasaoka, T., Rosen, R.T.: Identification of six phenylpropanoids from garlic skin as major antioxidants. J. Agric. Food Chem. 51, 7313–7317 (2003)CrossRefGoogle Scholar
  23. 23.
    Thostenson, E.T., Chou, T.W.: Microwave processing: fundamentals and applications. Compos. A 30, 1055–1071 (1999)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Shokukobo Nodaya Co.HigashiosakaJapan
  2. 2.Faculty of Bioscience and BioindustryTokushima UniversityTokushimaJapan

Personalised recommendations