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Protein Extraction from Daucus carota L. Root Peel: Optimization of Extraction Solvent and Procedure
Jovanović, Aleksandra A.
Rakin, Sandra
Kartalović, Brankica
Vukosavljev, Mirjana
Lupulović, Diana
Gnjatović, Marija
Daucus carota L. (carrot) is used due to its nutraceutical and health benefits, related to the presence of phenolic compounds, carotenoids, and ascorbic acid which possesses antioxidant, anti-aging, anti-inflammatory, and anti-proliferative activities. In addition, the anti-freeze proteins from D. carota can be successfully extracted and are more suitable for industrial applications as cryoprotectants. Thus, in the present research, polyphenol and protein extractions from D. carota root peel were optimized to obtain polyphenol- and/or protein-rich extracts from waste. Polyphenol and protein extractions from carrot root peel were performed via varying extraction mediums (water, 30% ethanol, and extraction buffer) and extraction techniques (heat- and ultrasound-assisted procedures, HAE and UAE, respectively). The total polyphenol content was in a range of 1.04 to 1.91 mg gallic acid equivalent/g of fresh plant material, achieving the highest values in the following samples: water and UAE>ethanol and HAE. The total protein content values varied in a range of 5.21 to 8.76 mg albumin equivalent/g of fresh plant material, achieving the highest yields in the following extracts: extraction buffer and HAE≥water and HAE≥water and UAE. Since polyphenol and protein extracts can be further used for food products, the choice of solvent was an essential step. In all samples, extraction solvent type significantly affected polyphenol and protein yields. Ethanol carrot extracts showed significantly lower protein content but high polyphenol yield. Water extracts showed high polyphenol and protein contents, while the samples prepared using extraction buffer possessed high protein yield but low polyphenol concentration. On the other hand, only in the case of the extraction buffer, the high temperature provided the extract with a statistically significantly higher protein yield in comparison to the UAE parallel. Namely, the extraction procedure did not have a significant influence on the protein concentration of the water and ethanol extracts, while in the case of extraction buffer, the high temperature provided the extract with a statistically significantly higher protein content compared to the parallel obtained by ultrasound waves. However, the extraction technique significantly affected the polyphenol content depending on the employed extraction medium. The highest polyphenol yield was achieved using water and UAE, while the highest protein content was in the sample prepared using extraction buffer and HAE. Future experiments can be focused on the investigation of individual target polyphenols and proteins of D. carota peel and their potential implementation in food and functional food products. The potential application of prepared extracts into food, functional food, or dietary supplements would realize the principle of the circular economy - from waste to bioactive formulation or value-added product.
engleski
2025-03-01
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