Characterization of dried horseradish leaves pomace: phenolic compounds profile and antioxidant capacity, content of organic acids, pigments and volatile compounds

Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.

Download Full-text

Evaluation of Extracts Obtained from FruitWastes Using Different Methods

Ingeniería ◽

10.14483/23448393.16525 ◽

2020 ◽

Vol 26 (1) ◽

pp. 77-92

Author(s):

Ciliana Florez Montes ◽

Andrés Felipe Rojas González ◽

Sneyder Rodríguez Barona

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Total Phenolic ◽

Microwave Assisted Extraction ◽

Total Phenolic Compounds ◽

Grape Seeds ◽

Microwave Assisted ◽

Assisted Extraction ◽

Pharmaceutical Industries

Context: Currently, the increase in agroindustrial waste generation has encouraged the search for viable use alternatives. In this paper, four methods to obtain extracts from mango, soursop, and grape peels, as well as and grape seeds, are studied. Their efficiency is analyzed through extraction yields and antioxidant capacity characterization of the extracts. Method: The extraction was performed using solvent, Soxhlet, microwave-assisted, and ultrasound assisted extraction. The characterization of the extracts was made by total phenolic compounds and flavonoids quantification, as well as antioxidant capacity determination, using the DPPH, FRAP, and ORAC tests. Results: It was found that grape seed extracts obtained by different extraction methods, highlighting those obtained by microwave assisted extraction, present a high total content phenolic compounds (>321.381,41 ± 3.476,85 μg Gallic Acid/g) and flavonoids (>103.232,01 ± 4.638,19 μg Quercetin/g), in addition to high antioxidant activity, according to the results of the DPPH (<1,06 ± 0,01), FRAP (>152.280,08 ± 5.197,53 µg TROLOX/g), and ORAC (>124.566,81 ± 581,96 μg TROLOX/g) tests. Conclusions: The results presented in this study suggest that the extracts obtained from grape seeds, especially those obtained by means of microwave-assisted extraction, have a potential use in food and pharmaceutical industries, due to their high antioxidant capacity and their total phenolic compounds and flavonoids content.

Download Full-text

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Foods ◽

10.3390/foods9091206 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1206 ◽

Cited By ~ 2

Author(s):

Hafiz A. R. Suleria ◽

Colin J. Barrow ◽

Frank R. Dunshea

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Phenolic Content ◽

Antioxidant Properties ◽

Antioxidant Potential ◽

Fruit Peel ◽

Diverse Range ◽

Mango Peel

Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAP (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.

Download Full-text

Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

Food Chemistry ◽

10.1016/j.foodchem.2020.126783 ◽

2020 ◽

Vol 322 ◽

pp. 126783 ◽

Cited By ~ 3

Author(s):

Débora P. Moraes ◽

Jesús Lozano-Sánchez ◽

Marina L. Machado ◽

Márcia Vizzotto ◽

Micheli Lazzaretti ◽

...

Keyword(s):

Chemical Composition ◽

Phenolic Compounds ◽

Antioxidant Capacity

Download Full-text

Characterization of volatile compounds and organic acids in ultra-high-temperature milk packaged in tetra brik cartons

International Journal of Food Properties ◽

10.1080/10942912.2016.1213280 ◽

2016 ◽

Vol 20 (7) ◽

pp. 1511-1521 ◽

Cited By ~ 12

Author(s):

Ahmet Dursun ◽

Zehra Güler ◽

Yunus Emre Şekerli

Keyword(s):

High Temperature ◽

Organic Acids ◽

Volatile Compounds ◽

Ultra High Temperature

Download Full-text

Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds

Food Chemistry ◽

10.1016/j.foodchem.2012.09.007 ◽

2013 ◽

Vol 136 (2) ◽

pp. 947-954 ◽

Cited By ~ 53

Author(s):

Rafaela Guimarães ◽

Lillian Barros ◽

Montserrat Dueñas ◽

Ricardo C. Calhelha ◽

Ana Maria Carvalho ◽

...

Keyword(s):

Phenolic Compounds ◽

Organic Acids

Download Full-text

Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from Eastern Anatolia

Canadian Journal of Plant Science ◽

10.1139/cjps-2015-0070 ◽

2016 ◽

Vol 96 (1) ◽

pp. 27-33 ◽

Cited By ~ 12

Author(s):

Mustafa Kenan Gecer ◽

Meleksen Akin ◽

Muttalip Gundogdu ◽

Sadiye Peral Eyduran ◽

Sezai Ercisli ◽

...

Keyword(s):

Phenolic Compounds ◽

Vitamin C ◽

Organic Acids ◽

Antioxidant Capacity ◽

Chlorogenic Acid ◽

Phenolic Acids ◽

Malic Acid ◽

Coumaric Acid ◽

Black And White ◽

White Mulberry

Mulberries, Morus spp., grow in different growing regions of Turkey with a high diversity providing an opportunity to select superior accessions. The goal of the study was to determine the differences in phytochemical components and horticultural characteristics between white and black mulberry accessions in the Igdir province. Fruits of black and white mulberries collected from Igdir province were assayed for various horticultural characteristics including berry width, berry length, berry weight, and berry peduncle length. Samples were also assayed for vitamin C, organic acids (citric, tartaric, malic, succinic, and fumaric), sugars (glucose and fructose), phenolic acids (catechin, rutin, quercetin, chlorogenic, ferulic, o-coumaric, p-coumaric, caffeic, syringic, vanillic, and gallic acids), and antioxidant capacity [Trolox equivalent antioxidant capacity (TEAC) assay]. Differences (P < 0.05) were noted between accessions in berry length and berry weight. Malic acid was found to be the predominant organic acid regardless of species. Rutin (for black mulberry) and chlorogenic acid (for white mulberry) were the predominant phenolic acids. Black mulberry had higher glucose and fructose content than white mulberry. Analysis showed that black mulberry had higher content of tartaric acid, malic acid, TEAC, fructose, glucose, catechin, rutin, quercetin, o-coumaric acid, and caffeic acid compared with white mulberry (P < 0.01); however, white mulberry had higher content of succinic acid, vitamin C, chlorogenic acid, ferulic acid, p-coumaric acid, syringic acid, and gallic acid (P < 0.01). Our results provide a reference for further studies of mulberry fruits in detection of organic acids, sugars, antioxidant capacity, and phenolic compounds. Also, it is clear that we need standardized testing, extraction, and analysis protocols to compare genotypes grown in different countries.

Download Full-text