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Development of a microwave‐assisted extraction method for the recovery of bioactive inositols from lettuce ( Lactuca sativa) byproducts
Author(s) -
Zuluaga Ana M.,
MenaGarcía Adal,
ChitoTrujillo Diana,
RadaMendoza Maite,
Sanz María L.,
RuizMatute Ana I.
Publication year - 2020
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.202000201
Subject(s) - lactuca , extraction (chemistry) , chromatography , chemistry , sucrose , fructose , botany , food science , biology
Abstract A microwave‐assisted extraction (MAE) method was developed for the extraction of bioactive inositols (D‐ chiro ‐ and myo ‐inositols) from lettuce ( Lactuca sativa ) leaves as a strategy for the revalorization of these agrofood residues. Gas chromatography‐mass spectrometry was selected for the simultaneous determination of inositols and sugars (glucose, fructose, and sucrose) in these samples. A Box–Behnken experimental design was used to maximize the extraction of inositols based on the results of single factor tests. Optimal conditions of the extraction process were as follows: liquid‐to‐solid ratio of 100:1 v/w, 40°C, 30 min extraction time, 20:80 ethanol:water (v/v), and one extraction cycle. When compared with conventional solid‐liquid extraction (SLE), MAE was found to be more effective for the extraction of target bioactive carbohydrates (MAE 5.42 mg/g dry sample versus SLE 4.01 mg/g dry sample). Then, MAE methodology was applied to the extraction of inositols from L. sativa leaves of different varieties (var. longifolia , var. capitata and var. crispa ). D‐ chiro ‐ and myo ‐inositol contents varied between 0.57–7.15 and 0.83–3.48 mg/g dry sample, respectively. Interfering sugars were removed from the extracts using a biotechnological procedure based on the use of Saccharomyces cerevisiae for 24 h. The developed methodology was a good alternative to classical procedures to obtain extracts enriched in inositols from lettuce residues, which could be of interest for the agrofood industry.