A green ultrasound-assisted enzymatic extraction method for efficient extraction of total polyphenols from Empetrum nigrum and determination of its bioactivities

Yuan Gao; Yutong Shi; Na Miao; Wenxin Xing; Cholil Yun; Shengfang Wang; Wenjie Wang; Huimei Wang

Journal of Industrial and Engineering Chemistry, Vol.109, 559-567, May, 2022

DOI10.1016/j.jiec.2022.02.041 Export Citation

A green ultrasound-assisted enzymatic extraction method for efficient extraction of total polyphenols from Empetrum nigrum and determination of its bioactivities

Yuan Gao¹, Yutong Shi¹, Na Miao¹, Wenxin Xing², Cholil Yun^{1, 3}, Shengfang Wang¹, Wenjie Wang^{1, †}, and Huimei Wang^{1, †}

¹Key Laboratory of Forest Plant Ecology, Ministry of Education, College of Chemistry, Chemistry Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
²Engineering Research Centre of Molecular Diagnostics of the Ministry of Education, Department of Biomedical Sciences, Xiamen University, Xiamen 361101, China
³College of Forest Science, Kim Il Sung University, Pyongyang 999093, Democratic People’s Republic of Korea

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In this study, a green and efficient ultrasound-assisted enzymatic extraction (UAEE) method was established for total polyphenols (TPP) extraction from E. nigrum aerial parts. Fractional Factorial design (FFD) was initially implemented for the selection of significant parameters affecting TPP yield and then Box- Behnken design-response surface methodology (BBD-RSM) was employed to optimize the parameters. The optimum extraction conditions for UAEE were as follows: incubation temperature of 38.39 ℃, incubation time of 3.39 h, tannase of 386.53 U/g of sample (U/g), and cellulase of 224.42 U/g. Under the optimum conditions, the TPP yield was 52.17 ± 0.39 mg/g, which was 1.62 and 1.73 times those of the methods of ultrasound-assisted extraction (UAE) and enzyme-assisted extraction (EAE), respectively. The crude extract was purified by HPD-600 microporous resin, and the purity was improved from 8.11% to 22.56%. In addition, the results of antioxidant and antibacterial activity assays showed that the purified extract has stronger bioactivities in contrast with the crude extract. This study indicated that UAEE was an effective technique for the extraction of TPP from the aerial parts of E. nigrum, and TPP extracted by this extraction method could be applied in pharmaceuticals, cosmetics, and food industries.

Keywords:Empetrum nigrum;Ultrasound-assisted enzymatic extraction;Total polyphenols;Bioactivities

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[3] Toiron C, Rumbero A, Wollenweber E, Arriaga FJ, Bruix M, Tetrahedron Lett., 36, 6559 (1995)

[4] Li H, Jean S, Webster D, Robichaud GA, Calhoun LA, Johnson JA, Gray CA, J. Natural Products, 78, 2837 (2015)

[5] Zhang J, Lee TG, J. Ind. Eng. Chem., 98, 350 (2021)

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[7] Mojzer EB, Hrncic MK, Škerget M, Knez Z, Bren U, Molecules, 21, 901 (2016)

[8] Qin FL, Yao L, Lu CR, Li C, Zhou YY, Su CH, Chen B, Shen YH, Food Chem. Toxicol., 129, 354 (2019)

[9] Gao MZ, Cui Q, Wang LT, Meng Y, Yu L, Li YY, Fu YJ, Microchem J., 154, 104598 (2020)

[10] Qiu LQ, Zhang M, Chitrakar B, Bhandari B, Ultrason. Sonochem., 68, 105230 (2020)

[11] Sánchez-Camargo ADP, Ballesteros-Vivas D, Buelvas-Puello LM, Martinez-Correa HA, Parada-Alfonso F, Cifuentes A, Ferreira SRS, Gutiérrez LF, Lwt, 137, 110414 (2021)

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[13] Olawuyi IF, Kim SR, Hahn D, Lee WY, Food Hydrocolloids, 100, 105396 (2020)

[14] You QH, Yin XL, Zhao YP, Carbohydr. Polym., 98, 607 (2013)

[15] Yazdi APG, Barzegar M, Sahari MA, Gavlighi HA, Food Sci. Nutr., 7, 356 (2019)

[16] Chi YL, Deng YL, Pu SH, Ren Y, Zhao ZF, He Q, RSC Adv., 11, 4547 (2021)

[17] Xue HK, Tan JQ, Li Q, Tang JT, Cai X, Food Anal. Methods, 1 (2021)

[18] Fernandez K, Vega M, Aspe E, Food Chem., 168, 7 (2015)

[19] Choudhari SM, Ananthanarayan L, Food Chem., 102, 77 (2007)

[20] Haslam E, Stangroom JE, Biochem. J., 99, 28 (1966)

[21] Meini MR, Cabezudo I, Boschetti CE, Romanini D, Food Chem., 283, 257 (2019)

[22] Ma Y, Li J, Tong F, Xin XL, Aisa HA, Ind. Crop. Prod., 153, 112592 (2020)

[23] Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C, Free Radic. Biol. Med., 26, 1231 (1999)

[24] Martins IM, Roberto BS, Blumberg JB, Chen CYO, Macedo GA, Food Res. Int., 89, 533 (2016)

[25] Wu LF, Li L, Chen SJ, Wang L, Lin X, Sep. Purif. Technol., 247, 117014 (2020)

[26] Zhang XJ, Zhu KX, Xie JH, Chen Y, Tan LH, Liu S, Dong RH, Zheng YT, Yu Q, Lwt, 138, 110400 (2021)

[27] Abdullah S, Pradhan RC, Pradhan D, Mishra S, Food Chem., 339, 127862 (2021)

[28] Poornima S, Divya P, Karmegam N, Karthik V, Subbaiya R, J. Biosci. Bioeng., 130, 571 (2020)

[29] Park SY, Lee ES, Han SH, Lee HY, Lee S, J. Food Biochem., 36, 675 (2012)

[30] Singh S, Agarwal M, Bhatt A, Goyal A, Moholkar VS, Bioresour. Technol., 192, 636 (2015)

[31] Gao Y, Xing W, Wang H, Bull. Entomol. Res., 21, 626 (2020)

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