Green Extraction of Hodgsonia heteroclita Oilseed Cake Powder to Obtain Optimal Antioxidants and Health Benefits

What if the leftover seed cake from your kitchen could fight Alzheimer's and hypertension? A new study turns this biowaste into a treasure trove of health-promoting compounds.

Most biowaste from food preparation ends up as worthless, hard-to-manage environmental burdens. But scientists have found a way to give one such byproduct a second life. The oilseed cake powder (OCP) left after extracting oil from Hodgsonia heteroclita seeds is packed with hidden phytochemicals. Using a simple, eco-friendly method, researchers optimized the extraction process with a Box–Behnken design and response surface methodology. The winning recipe: 30°C for 5 hours in 50% ethanol, yielding a total phenolic content of 414.23 mg gallic acid equivalent per 100 g dry weight. Mass spectrometry revealed 4-hydroxybenzoic acid and ferulic acid as the major compounds. But the real excitement lies in what these compounds can do. The OCP extract showed antioxidant activity and potential inhibitory effects on enzymes linked to Alzheimer's disease (BACE-1) and hypertension (ACE), while being safe for DNA. This means a simple, green extraction can transform waste into a valuable source of health-promoting agents, offering a sustainable path for both waste management and functional food development.

Key Points

• Optimized green extraction at 30°C, 5h, 50% ethanol
• High phenolic content: 414.23 mg GAE/100g DW
• Potential anti-Alzheimer and anti-hypertension activity