Publication: Revalorization of broccoli by-products for cosmetic uses using supercritical fluid extraction
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Date
2020-11-27
Authors
Borja Martínez, María ; Lozano Sánchez, Jesús ; Borrás Linares, Isabel ; Pedreño García, María Ángeles ; Sabater Jara, Ana Belén
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Publisher
MDPI
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DOI
https://doi.org/10.3390/antiox9121195
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info:eu-repo/semantics/article
Description
© 2020 by the authors. This manuscript version is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by/4.0/
This document is the Published Manuscript version of a Published Work that appeared in final form in Antioxidants. To access the final edited and published work see https://doi.org/10.3390/antiox9121195
Abstract
The agri-food industry is currently one of the main engines of economic development worldwide.
The region of Murcia is a reference area in Europe for the cultivation of fruits and vegetables and produces
the bulk of Spanish exports of broccoli (Brassica oleracea var. italica). The processing of fresh produce
generates a huge number of by-products that represent an important economic and environmental problem
when discarded. In this work, an advanced extraction technique using environmentally friendly solvents
was applied to assess the revalorization of broccoli by-products, by performing a comparative analysis
with conventional extraction. To achieve this goal, supercritical fluid extraction based on response surface
methodology was performed using CO2 and ethanol as solvents. The results obtained showed that the
supercritical fluid extracts were rich in β-carotene, phenolic compounds, chlorophylls and phytosterols.
Moreover, in bioactivity assays, the supercritical fluid extracts exhibited a high antioxidant activity and a
cytoprotective effect in a non-tumorigenic keratinocyte cell line exposed to ultraviolet B light. The results
indicate that supercritical fluid extracts from broccoli by-products could potentially serve as an ingredient
for cosmetic purposes.
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Citation
Antioxidants, 2020, Vol. 9(12) : 1195
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Este ítem está sujeto a una licencia Creative Commons. http://creativecommons.org/licenses/by/4.0/