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Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by-products

2014-06-26Journal article Restricted access
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dc.contributor.authorFreitas, A.
dc.contributor.authorMoldão-Martins, M.
dc.contributor.authorCosta, H.S.
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorValente, A.
dc.contributor.authorSanches-Silva, A.
dc.date.accessioned2015-01-05T17:17:51Z
dc.date.available2015-01-05T17:17:51Z
dc.date.issued2014-06-26
dc.description.abstractBACKGROUND: The industrial processing of pineapple generates a high quantity of by-products. To reduce the environmental impact of these by-products and the inherent cost of their treatment, it is important to characterise and valorise these products, converting them into high added value products. Ultra-violet radiation is one of the main sustainable sanitation techniques for fruits. Since this radiation can induce plant stress which can promote the biosynthesis of bioactive compounds, it is important to evaluate its effect in fruits. RESULTS: The amounts of vitamins (C and E) and carotenoids (α-carotene, β-carotene, β-cryptoxanthin, lutein, lycopene, neoxanthin, violaxanthin and zeaxanthin) in pineapple by-products (core and rind) were analysed before and after treatment with UV radiation. All treated and untreated pineapple by-products contained β-carotene as the main carotenoid (rind, 2537-3225 µg; and core, 960-994 µg 100 g(-1) DW). Pineapple rind also contained lutein (288-297 µg 100 g(-1) DW) and α-carotene (89-126 µg 100 g(-1) DW). CONCLUSION: The results provide evidence of the potential of pineapple by-products as a source of bioactive compounds with antioxidant activity, which can be used by pharmaceutical, cosmetics and food industries. In addition, UV-C was shown to be a treatment that can add nutritional value to pineapple by-products.por
dc.description.sponsorshipTânia Gonçalves Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by National Institute of Health Dr. Ricardo Jorge, I.P.por
dc.identifier.citationJ Sci Food Agric. 2015 Jan;95(1):44-52. doi: 10.1002/jsfa.6751. Epub 2014 Jun 26.por
dc.identifier.doi10.1002/jsfa.6751
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10400.18/2574
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley/Society of Chemical Industrypor
dc.relation.publisherversionhttp://onlinelibrary.wiley.com/doi/10.1002/jsfa.6751/abstract;jsessionid=60801E44194F185AC2EA20CD1322B25D.f02t03por
dc.subjectSegurança Alimentarpor
dc.subjectComposição de Alimentospor
dc.subjectUV-C Radiation;por
dc.subjectBioactive Compoundspor
dc.subjectby-productspor
dc.subjectPineapplepor
dc.subjectUltra-high Performance Liquid Chromatographypor
dc.titleEffect of UV-C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by-productspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage52por
oaire.citation.startPage44por
oaire.citation.titleJournal of the Science of Food and Agriculturepor
oaire.citation.volume95(1)por
rcaap.rightsembargoedAccesspor
rcaap.typearticlepor

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