scholarly journals Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1469 ◽  
Author(s):  
Mário Bordalo ◽  
Inês J. Seabra ◽  
Andreia Bento Silva ◽  
Ana Paula Terrasso ◽  
Catarina Brito ◽  
...  

Bravo de Esmolfe (BE) is a traditional Portuguese apple highly appreciated by consumers due to its peculiar flavor and aroma. This apple contains higher concentration of phenolic compounds than other cultivars and is thus considered a rich source of antioxidants. Its sensorial and functional properties have attracted farmers’ associations to increase BE production. However, a large quantity of apples is wasted due to storage/transportation procedures that impact BE’s quality attributes. In this work, we applied high-pressure extraction methodologies to generate antioxidant-rich fractions from BE residues aiming at adding high value to these agro-food by-products. We performed a first extraction step using supercritical CO2, followed by a second extraction step where different CO2 + ethanol mixtures (10–100% v/v) were tested. All experiments were carried out at 25 MPa and 50 °C. Extracts were characterized in terms of global yield, phenolic content and antioxidant activity using chemical (ORAC, HOSC, HORAC) and cell-based assays (CAA). We demonstrated that, although the pressurized 100% ethanol condition promoted the highest recovery of phenolic compounds (509 ± 8 mg GAE/100 g BE residues), the extract obtained with 40% ethanol presented the highest CAA (1.50 ± 0.24 µmol QE/g dw) and ORAC (285 ± 16 µmol TEAC/g dw), as well as HOSC and HORAC values, which correlated with its content of epicatechin and procyanidin B2. Noteworthy, this fraction inhibited free radical production in human neurospheroids derived from NT2 cells, a robust 3D cell model for neuroprotective testing.

2019 ◽  
Vol 150 ◽  
pp. 112-121 ◽  
Author(s):  
Ana Carolina de Aguiar ◽  
Ana Paula da Fonseca Machado ◽  
Célio Fernando Figueiredo Angolini ◽  
Damila Rodrigues de Morais ◽  
Andressa Mara Baseggio ◽  
...  

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1216
Author(s):  
Valentina Melini ◽  
Francesca Melini ◽  
Francesca Luziatelli ◽  
Maurizio Ruzzi

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.


2014 ◽  
Vol 34 (4) ◽  
pp. 447-451 ◽  
Author(s):  
R. Casquete ◽  
S.M. Castro ◽  
M.C. Villalobos ◽  
M.J. Serradilla ◽  
R.P. Queirós ◽  
...  

Separations ◽  
2021 ◽  
Vol 8 (5) ◽  
pp. 62
Author(s):  
Junxi Du ◽  
Biming Zhong ◽  
Vigasini Subbiah ◽  
Colin J. Barrow ◽  
Frank R. Dunshea ◽  
...  

Custard apple is an edible fruit grown in tropical and subtropical regions. Due to its abundant nutrient content and perceived health benefits, it is a popular food for consumption and is utilized as a medicinal aid. Although some published research had provided the phenolic compound of custard apple, the comprehensive phenolic profiling of Australian grown custard apple is limited. Hence, this research aimed to evaluate the phenolic content and antioxidant potential by various phenolic content and antioxidant assays, followed by characterization and quantification of the phenolic profile using LC-ESI-QTOF-MS/MS and HPLC-PDA. African Pride peel had the highest value in TPC (61.69 ± 1.48 mg GAE/g), TFC (0.42 ± 0.01 mg QE/g) and TTC (43.25 ± 6.70 mg CE/g), followed by Pink’s Mammoth peel (19.37 ± 1.48 mg GAE/g for TPC, 0.27 ± 0.03 mg QE/g for TFC and 10.25 ± 1.13 mg CE/g for TTC). African Pride peel also exhibited the highest antioxidant potential for TAC (43.41 ± 1.66 mg AAE/g), FRAP (3.60 ± 0.14 mg AAE/g) and ABTS (127.67 ± 4.60 mg AAE/g), whereas Pink’s Mammoth peel had the highest DPPH (16.09 ± 0.34 mg AAE/g), RPA (5.32 ± 0.14 mg AAE/g), •OH-RSA (1.23 ± 0.25 mg AAE/g) and FICA (3.17 ± 0.18 mg EDTA/g). LC-ESI-QTOF-MS/MS experiment successfully characterized 85 phenolic compounds in total, encompassing phenolic acids (20), flavonoids (42), stilbenes (4), lignans (6) and other polyphenols (13) in all three parts (pulp, peel and seeds) of custard apple. The phenolic compounds in different portions of custard apples were quantified by HPLC-PDA, and it was shown that African Pride peel had higher concentrations of the most abundant phenolics. This is the first study to provide the comprehensive phenolic profile of Australian grown custard apples, and the results highlight that each part of custard apple can be a rich source of phenolics for the utilization of custard apple fruit and waste in the food, animal feeding and nutraceutical industries.


2018 ◽  
Vol 17 (4) ◽  
pp. 337-348
Author(s):  
Bai Zhouya ◽  
Huang Xiaojun ◽  
Meng Jinxia ◽  
Kan Lijiao ◽  
Nie Shaoping

Distribution of phenolic compounds and antioxidant activities was surveyed in 24 varieties of Chinese cowpea from 4 provinces. Identity of phytochemicals were determined by UPLC-ESIQTOF-MS/MS and quantified by HPLC-ESI-QqQ-MS/MS. Seven phenolic acids, 16 flavonoids and 9 other compounds were identified and several of these were quantified. Quercetin-3-glucoside and kaempferol-glucoside were the major phenolic compounds. In addition, our study indicated that OJYDH cultivar from Jiangxi province had the highest total phenolic content, total flavonoid content and stronger antioxidant activities than other cowpea cultivars. This study made a comprehensive investigation on antioxidants from cowpea and provided the useful data to support its function.


2018 ◽  
Vol 69 (8) ◽  
pp. 1976-1979
Author(s):  
Ioana Asofiei ◽  
Ioan Calinescu ◽  
Adina Ionuta Gavrila ◽  
Daniel Ighigeanu ◽  
Diana Martin

It was designed and built a laboratory experimental installation (LEI) for the microwave pretreatment of vegetable materials. To study the influence of microwave pretreatment on the total phenolic content (TPC), a conventional extraction of polyphenols from treated and untreated fresh sea buckthorn leaves was performed. For short extraction times, the amount of phenolic compounds was higher for the extracts obtained from treated leaves, but a long pretreatment time (28 s) led to a decrease in TPC. The qualitative analysis showed that the chemical composition is not affected by the microwave pretreatment.


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