Browsing by Author "Barbosa-Pereira, Letricia"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
- Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?Publication . Barbosa, Cássia; Andrade, Mariana; Sendón, Raquel; Sanches-Silva, Ana; Ramos, Fernando; Vilarinho, Fernanda; Khwaldia, Khaoula; Barbosa-Pereira, LetriciaFruit by-products have a low economic value and have proven biological activities, such as antioxidant capacity due to the presence of active compounds. The main objective of this study was to obtain and determine the antioxidant capacity, through DPPH radical assay and β-carotene bleaching assay, of three food grade extracts from apple, lemon, and orange industrial by-products. Furthermore, the extracts were characterized by ultra-high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS/MS). LC with diode array detector (LC-DAD) was used for the quantification of the main polyphenols. Lemon extract presented the highest inhibition percentage of DPPH radical (51.7%) and the highest total phenolics content (43.4 mg GAE/g) from the by-products studied. Orange by-product was that with the higher number of polyphenols while lemon extract was that with the highest content of individual phenolics. The by-product obtained from the lemon was that with higher amounts of hydroxycinnamic acids (407 µg/g of by-product), mainly chlorogenic acid (386.7 µg/g), followed by the apple by-product (128.0 µg/g of by-product), which showed higher amounts of rosmarinic and chlorogenic acids. These industrial by-products have great potential as a source of natural antioxidants to be used directly as food additives or to be incorporated in packaging to produce active food packaging.
- Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MSPublication . Barbosa-Pereira, Letricia; Andrade, Mariana; Barbosa, Cássia; Vilarinho, Fernanda; Sanches-Silva, Ana; Bernaldo de Quirós, Ana; Sendón, RaquelThe bioconversion of fruit by-products into new functional and clean label ingredi ents/additives represents a sustainable approach with great potential for application in the food sector. The aim of this work was the exhaustive characterization of the different extracts yielded from by-products of orange and lemon juice extraction (mix of peel, pom ace and seeds) by the identification and quantification of the polyphenols recognized by their antioxidant properties and thus their potential health benefits. Ethanolic extracts were characterized by liquid chromatography coupled to mass spectrometry (LC– MS/MS). Separation was performed on a Kinetex® EVO C18 100 Å (150 × 3 mm, 5 µm) column using water and methanol acidified with 0.1% formic acid as a mobile phase. Liq uid chromatography with diode array detector (LC–DAD) was used for the quantification of the main polyphenols. Orange by-product was that with a high number of polyphenols, while lemon extract was that with high concentrations. The main compounds present in orange by-product were Naringenin-7-O-rutinoside, Hesperetin-7-O-rutinoside, and Iso sakuranetin-7-O-rutinoside. Lemon extract was characterized by the presence of Apig enin-6,8-di-C-glucoside, Eriodyctiol-O-rutinoside, and Hesperetin-7-O-rutinoside. The polyphenolic profiles of the by-products were similar to those described by other authors for the respective fruit juices, but the concentrations could be up to 10-fold higher accord ing to the variety of the fruit [1,2]. The results highlight that the origin of the extract affects its composition and therefore its chemical characterization is mandatory for food applica tion. These fruit by-products may be a low-cost source of polyphenols that could be used as food ingredients/additives minimizing their environmental impact.