Thermomechanical Texturing by Instant Controlled Pressure-Drop DIC or How to Dramatically Intensify both Polyphenol Extraction and Antioxidant Activity of Algerian Myrtle Leaves

doi:10.15344/2456-8171/2019/148

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International Journal of Clinical Nutrition & Dietetics Volume 5 (2019), Article ID 5:IJCND-148, 15 pages
https://doi.org/10.15344/2456-8171/2019/148

Research Article
Special Issue: Functional Foods and Nutraceuticals: Their Role in Disease Prevention

Thermomechanical Texturing by Instant Controlled Pressure-Drop DIC or How to Dramatically Intensify both Polyphenol Extraction and Antioxidant Activity of Algerian Myrtle Leaves

Baya Berka^1,2, Colette Besombes^{1, 🆔} , Aicha Hassani² and Karim Allaf^1,*,🆔

¹La Rochelle University, Laboratory of Engineering Science for Environment LaSIE - UMR-CNRS 7356; avenue Michel Crepeau 17042 La Rochelle cedex 01, France
²Ecole Normale Supérieure de Kouba, B.P.92, Vieux-Kouba, 16500 Alger, Algeria

Corresponding Author Details: Prof. Karim Allaf, LaSIE - UMR-CNRS 7356, avenue Michel Crepeau 17042 La Rochelle cedex 01, France; Tel: +33685816912; E-mail: kallaf@univ-lr.fr

Received: 14 October 2019; Accepted: 29 December 2019; Published: 31 December 2019

Citation: Berka B, Besombes C, Hassani A, Allaf K (2019) Thermomechanical Texturing by Instant Controlled Pressure-Drop DIC or How to Dramatically Intensify both Polyphenol Extraction and Antioxidant Activity of Algerian Myrtle leaves. Int J Clin Nutr Diet 5: 148. doi: https://doi.org/10.15344/2456-8171/2019/148

Copyright: © 2019 Berka et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Properly stirred solvent extraction has normally mass transfer diffusion as the limiting phenomenon. The texturing by instant-controlled pressure drop DIC can usually intensify the process. In the case of myrtle leaves, DIC operating parameters of dry saturated steam pressure, processing-time, and number of cycles were studied. The instant cooling by dropping pressure towards a vacuum of 5 kPa, and optimized DIC-texturing implied 140%, 250%, and 228% higher yields of flavonol, total flavonoid, and total phenol, respectively, in shorter time of 14 versus 110 min. The antioxidant activity reached up to 2.8 higher than untextured leaves and 62 higher than BHT.

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