Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity

2017 ◽  
Vol 37 ◽  
pp. 501-506 ◽  
Author(s):  
César A. Can-Cauich ◽  
Enrique Sauri-Duch ◽  
David Betancur-Ancona ◽  
Luis Chel-Guerrero ◽  
Gustavo A. González-Aguilar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Fruit Peel ◽  
Tropical Fruit ◽  
Functional Ingredients

scholarly journals Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 584
Author(s):  
Hafza Fasiha Zahid ◽  
Chaminda Senaka Ranadheera ◽  
Zhongxiang Fang ◽  
Said Ajlouni
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Fruit Weight ◽  
Banana Fruit ◽  
Fruit Peel ◽  
Tropical Fruit ◽  
Functional Ingredients ◽  
Potential Applications ◽  
Mango Peel ◽  
Pharmaceutical Industries ◽  
Physical And Chemical

Among the waste by-products generated by the fruit industry (peels, seeds, and skins), fruit peel constitutes the major component. It is estimated that fruit peel accounts for at least 20% of the fresh fruit weight. Fruit peels are considered as major sources of dietary fiber and anticipated to be successfully utilized as prebiotics. This study examined the chemical composition, functional properties and the prebiotic effects of three major tropical fruit peels (apple, banana and mango). The prebiotic effect was tested using three commercial probiotic strains (Lactobacillus rhamnosus, L. casei and Bifidobacterium lactis) individually and in combination. Each probiotic culture was fortified with different concentration (0%, 2% and 4%) of selected fruit peel powder (FPP). Results revealed that all tested FPP significantly (p < 0.05) enhanced the probiotics viable counts, which reached >10 logs after 24 h of incubation. However, the concentration of 2% and 4% FPP showed no significant differences (p > 0.05) on the probiotic viable counts. Additionally, the prebiotic effects of FPP were the same when applied to individual and mixed cultures. This investigation demonstrated that small amount (2%) of apple, banana and mango peel powder could be successfully utilized as prebiotics to enhance the growth of lactic acid bacteria (LAB). Additionally, the studied physical and chemical characteristics of FPP demonstrated their potential applications in the food and pharmaceutical industries as functional ingredients.

scholarly journals Nutritional Characteristics of Australian Grown Feijoa (Acca sellowiana) and Its Antimicrobial Activity

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 100
Author(s):  
Anh Dao Thi Phan ◽  
Mridusmita Chaliha ◽  
Rohan Bicknel ◽  
Yasmina Sultanbawa ◽  
Michael E. Netzel
Keyword(s):  
Antimicrobial Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Food Poisoning ◽  
Biological Properties ◽  
Natural Food ◽  
Fruit Peel ◽  
Tropical Fruit ◽  
Wide Range ◽  
Acca Sellowiana

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana) (including whole fruit with peel, fruit peel and pulp) in order to assess the nutritional quality and antimicrobial activity of this tropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains a high amount of antioxidant flavonoids, but is also a rich source of vitamin C (63 mg/100 g FW in the whole fruit and 95 mg/100 g FW in the peel; Recommended Dietary Intake (RDI) for adults: 45 mg/day). The proximate, essential minerals and selected trace elements indicate that feijoa fruit is a valuable source of dietary fibre and potassium. The edible fruit peel possesses significantly more antioxidant flavonoids and vitamin C than the fruit pulp. This is most probably the reason for the observed strong antimicrobial activity of feijoa peel-extracts against a wide-range of microorganism responsible for food spoilage and food poisoning. The consumption of feijoa, whole fruit with peel, can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.

scholarly journals Bioactive compounds, antioxidant activity, and minerals in flours prepared with tropical fruit peels

2015 ◽  
Vol 44 (4) ◽  
pp. 520-526 ◽  
Author(s):  
L.B.S. Sabino ◽  
M.L.C. Gonzaga ◽  
D.J. Soares ◽  
A.C.S. Lima ◽  
J.S.S. Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Tropical Fruit

scholarly journals Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 169
Author(s):  
M. Antónia Nunes ◽  
Filip Reszczyński ◽  
Ricardo N. M. J. Páscoa ◽  
Anabela S. G. Costa ◽  
Rita C. Alves ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolics ◽  
Olive Pomace ◽  
Functional Ingredients ◽  
Antagonistic Effects ◽  
Phenolics Content ◽  
Individual Use ◽  
The Individual ◽  
Natural Preservatives

Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to assess the phenolics content and antioxidant activity of four monocultivar olive pomaces (Arbosana, Koroneiki, Oliana, and Arbequina) and forty-nine blends prepared with different proportions of each. Additive, synergistic, and antagonistic effects were studied. Among the monocultivar pomaces, Koroneiki and Arbosana were the richest in total phenolics (~15 mg gallic acid eq./g). Most of the interactions found in the blends were additive or synergistic, while very few antagonistic effects were observed. The best results were obtained for those blends where the Koroneiki variety predominated: (i) 90% Koroneiki, 4.75% Oliana, 3.75% Arbequina, 1.5% Arbosana; (ii) 65% Koroneiki, 29% Oliana, 3.25% Arbequina, 2.75% Arbosana; and (iii) 85% Koroneiki, 8.75% Arbequina, 3.5% Arbosana, 2.75% Oliana. In sum, these combinations can be advantageous in comparison to the individual use of monocultivar pomaces, presenting a higher potential to be used as functional ingredients or for bioactive compounds extraction, having in view the obtention of natural preservatives or food/cosmetic formula enhancers.

scholarly journals Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1834
Author(s):  
Candela Teruel-Andreu ◽  
Lucía Andreu-Coll ◽  
David López-Lluch ◽  
Esther Sendra ◽  
Francisca Hernández ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Added Value ◽  
Total Phenols ◽  
Fruit Peel ◽  
Functional Ingredients ◽  
Potential Sources ◽  
Potential Strategy ◽  
By Products

In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated.

ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF Malus floribunda coccinella FRUIT, PEEL AND FLESH

2018 ◽  
Vol 17 (5) ◽  
pp. 47-59
Author(s):  
Hacer Coklar ◽  
Mehmet Akbulut ◽  
Iliasu Alhassan ◽  
Şeyma Kirpitci ◽  
Emine Korkmaz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Fruit Peel ◽  
Malus Floribunda

Temulawak (Curcuma  xanthorrhizaRoxb.) belongs to the family Zingiberaceae, has been empirically used as herbal medicines. The research was aimed to evaluate three promising lines of Temulawak based on their high bioactive contents (xanthorrhizol and curcuminoid) and its in vitro bioactivity (antioxidant and toxicity), and to obtain information on agrobiophysic environmental condition which produced high bioactive compounds. The xanthorrhizol and curcuminoid contents were measured by HPLC. In vitro antioxidant and toxicity were determined by DPPH (1,1-diphenyl-2-picryl-hydrazyl) method and BSLT (Brine Shrimp Lethality Test). The result showed that promising line A produced the highest yield of bioactive and bioactivity, i.e. 0.157 and 0.056 g plant-1of xanthorrizol and curcuminoid respectively. The IC50 of antioxidant activity was 65.09 mg L-1and LC50of toxicity was 69.05 mg L-1. In this study, Cipenjo had the best temulawak performance than two other locations. According to the agrobiophysic parameters, Cipenjo environmental condition was suitable for temulawak cultivation with temperature 28-34 ºC, rainfall ± 223.97 mm year-1 and sandy clay soil. Keywords: antioxidant, curcuminoid, promising lines, temulawak, xanthorrhizol

1970 ◽  
Vol 40 (2) ◽  
Author(s):  
Waras Nurcholis ◽  
Edy Djauhari Purwakusumah ◽  
Mono Rahardjo ◽  
Latifah K. Darusman
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Brine Shrimp ◽  
Clay Soil ◽  
Herbal Medicines ◽  
Environmental Condition ◽  
In Vitro Bioactivity ◽  
The Family ◽  
Promising Line

Temulawak (Curcuma  xanthorrhizaRoxb.) belongs to the family Zingiberaceae, has been empirically used as herbal medicines. The research was aimed to evaluate three promising lines of Temulawak based on their high bioactive contents (xanthorrhizol and curcuminoid) and its in vitro bioactivity (antioxidant and toxicity), and to obtain information on agrobiophysic environmental condition which produced high bioactive compounds. The xanthorrhizol and curcuminoid contents were measured by HPLC. In vitro antioxidant and toxicity were determined by DPPH (1,1-diphenyl-2-picryl-hydrazyl) method and BSLT (Brine Shrimp Lethality Test). The result showed that promising line A produced the highest yield of bioactive and bioactivity, i.e. 0.157 and 0.056 g plant-1of xanthorrizol and curcuminoid respectively. The IC50 of antioxidant activity was 65.09 mg L-1and LC50of toxicity was 69.05 mg L-1. In this study, Cipenjo had the best temulawak performance than two other locations. According to the agrobiophysic parameters, Cipenjo environmental condition was suitable for temulawak cultivation with temperature 28-34 ºC, rainfall ± 223.97 mm year-1 and sandy clay soil. Keywords: antioxidant, curcuminoid, promising lines, temulawak, xanthorrhizol

PHYTOCHEMICAL CONSTITUENTS, ANTIOXIDANT ACTIVITY AND ACUTE ORAL TOXICITY OF POMEGRANATE (PUNICA GRANATUM L.) FRUIT PEEL EXTRACT

2019 ◽  
pp. 7-14
Author(s):  
Hai Trieu Ly ◽  
Tuan Anh Vo ◽  
Viet Hong Phong Nguyen ◽  
Thi My Sa Pham ◽  
Bich Thao Lam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Punica Granatum ◽  
Acute Oral Toxicity ◽  
Oral Toxicity ◽  
Fruit Peel ◽  
Total Polyphenol ◽  
Punica Granatum L

Background: The natural antioxidants have an important role in the prevention of many diseases. The aim of study is to investigate phytochemical components, antioxidant activity and acute oral toxicity of Pomegranate (Punica granatum L.) fruit peel (PFP) extract. Materials and methods: Phytochemicals of PFP were determined by qualitative chemical tests, thin layer chromatography, total polyphenol and flavonoid contents. The PFP extract was evaluated for antioxidant activity by DPPH assay and MDA assay. In vivo acute oral toxicity test was conducted using Karber-Behrens method to determine LD50. Results: Results illustrated that PFP mainly contains flavonoids, alkaloids, tannins, triterpenes, saponins, and coumarins. PFP extract exhibited the total polyphenol and flavonoid contents with 189.97 mg gallic acid equivalent/g dry weight and 9.42 mg quercetin equivalent/g dry weight, respectively. The DPPH free radical scavenging and anti-lipid peroxidation activities of PFP extract were expressed with IC50 value of 4.80 μg/mL and 0.38 μg/ mL, sequentially. Simultaneously, the Dmax (the maximum dose administered to mice that no toxicity was observed) of PFP extract was determined to be 21.28 g/kg, equivalent to 35.64 g dried herb. Conclusion: The PFP extract is relatively safe and revealed high antioxidant activity. Key words: Punica granatum L.; polyphenols; flavonoids; gallic acid; quercetin; antioxidant activity; acute oral toxicity

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

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