abstract
Deep eutectic solvents (DES) have been explored as an alternative to hazardous solvents to extract natural bioactive compounds. In this work, choline chloride-based DES (neat and hydrated) were assessed in the extraction of phenolics from rosemary leaves. The DES studied on an initial screening showed a total phenolic content (TPC) up to 220% higher than the control. The solubilities of the main rosemary biocompounds, estimated by COSMO-RS, showed a positive correlation to TPC. Choline chloride:1,2-propanediol (CPH) was selected for further optimization. At the optimal conditions (65 degrees C, liquid: solid ratio of 40:1 and 50 %wt of water), the antioxidant activity and TPC were 80 mg of Trolox equivalent/g and 78 mg of gallic acid equivalent/g, respectively. The antimicrobial activity of the optimized extract revealed inhibition of 39-51% to all bacteria tested. In summary, an extract with good antioxidant and antimicrobial activities was obtained from rosemary leaves using CPH as solvent.
keywords
COSMO-RS; ANTIMICROBIAL ACTIVITIES; ASSISTED EXTRACTION; BIOACTIVE COMPOUNDS; IONIC LIQUIDS; CARNOSIC ACID; ANTIOXIDANT; ANTIBACTERIAL; CHEMISTRY; DESIGN
subject category
Engineering, Chemical
authors
Wojeicchowski, JP; Marques, C; Igarashi-Mafra, L; Coutinho, JAP; Mafra, MR
our authors
Projects
CICECO - Aveiro Institute of Materials (UIDB/50011/2020)
CICECO - Aveiro Institute of Materials (UIDP/50011/2020)
Collaboratory for Emerging Technologies, CoLab (EMERGING TECHNOLOGIES)
acknowledgements
This work was partly developed within the scope of the project CICECO-Aveiro Institute of Materials, UIDB/50011/2020 & UIDP/50011/2020, financed by national funds through the Portuguese Foundation for Science and Technology/MCTES. J.P. Wojeicchowski acknowledges Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES, Brazil) (88881.361904/2019-01) and Banco Santander S.A (Brazil) for the scholarship. M. R. Mafra and L. IgarashiMafra are grateful to the Brazilian National Council for Scientific and Technological Development (CNPq - Grant 310182/2018-2 and 308517/2018-0, respectively). The authors thank the Federal University of Paran ' a (UFPR) and the Graduation Program of Food Engineering (PPGEAL-UFPR), for the technical support provided, and are grateful to Ana Maria Ferreira, for helping in the chromatographic analysis.