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Industrial multi‑fruits juices by‑products: total antioxidant capacity and phenolics profle by LC–MS/MS to ascertain their reuse potential

2020-11Journal article Restricted access
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dc.contributor.authorAndrade, Mariana
dc.contributor.authorTorres, Lucilia
dc.contributor.authorSanches-Silva, Ana
dc.contributor.authorBarbosa, Cássia
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorRamos, Fernando
dc.contributor.authorQuirós, Ana
dc.contributor.authorKhwaldia, Khaoula
dc.contributor.authorSendón, Raquel
dc.date.accessioned2021-03-15T16:59:58Z
dc.date.available2021-03-15T16:59:58Z
dc.date.issued2020-11
dc.description.abstractMany food formulations use fruits as their main component generating, in most cases, a large portion of fruits by-products which are generally considered as food waste. These by-products, due to its varied composition of active compounds, must be discarded in a responsible and ecological manner by the food industries, which can increase the fnal cost of the food formulation. The compounds present in this by-products can be useful to the food industry due to their antioxidant and antimicrobial activities and, its reuse is important to establish a circular economy in the food industry. In this study, the anti oxidant potential of ethanolic extracts of fruit by-products was evaluated. Also, the principal phenolic compounds of these by-products were determined by HPLC–DAD and HPLC–ESI–MS/MS. The formulation 1 (F1) of juice by-products was composed by the by-products of the juice prepared with ginger and apple (50:50, w/w) and the formulation 2 (F2) of juice by-products was made up of the by-products of the juice prepared with apple, carrot, beet and ginger (50:29:20:1, w/w). The extracts obtained from the freeze-dried by-products presented higher antioxidant capacity and higher amounts of phenolic compounds, namely favonoids, that the extracts obtained from the fresh by-products. Also, the extracts obtained from F1 presented a higher antioxidant capacity than the extracts from F2, mostly due to its high content in ginger. The obtained results from the diferent assays are in agreement among them and indicate that the F1 extract is the most suitable candidate to be applied to food applications and, active food packaging due to its high antioxidant capacitypt_PT
dc.description.sponsorshipThis work was carried out in the frame of the VIPACFood project. This project is funded by ARIMNet2 (Coordination of Agri cultural Research in the Mediterranean; 2014–2017), an ERA-NET Action fnanced by the European Union under the Seventh Frame work Programme. In Spain this action is co-funded by the Spanish National Institute for Agricultural and Food Research and Technology (MINECO-INIA) ref. APCIN2016-00061-00-00. Cássia H. Barbosa is grateful for her research grant in the frame of the VIPACFood pro ject (ARIMNET2/0003/2016). Mariana Andrade and Fernando Ramos would like to thank the INTERREG V A Spain-Portugal Programme (POCTEP) through the project 0377_IBERPHENOL_6_E regard ing the phenolic compounds part. The work was also supported by UIDB/00211/2020 with funding from FCT/MCTES through national funds. Mariana Andrade is also grateful for her research grant (SFRH/BD/138730/2018) funded by the Foundation for Science and Technol ogy (FCT)pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationEur Food Res Technol. 2020;246:2271-2282. doi: 10.1007/s00217-020-03571-3. Epub 2020 Jul 27pt_PT
dc.identifier.doi10.1007/s00217-020-03571-3pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/7502
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationCenter for the Study of Animal Science
dc.relationDesenvolvimento de embalagens ativas à base de subprodutos alimentares e extratos de plantas: redução do desperdício alimentar aumentando o tempo de vida útil dos alimentos
dc.relation.publisherversionhttps://link.springer.com/article/10.1007%2Fs00217-020-03571-3pt_PT
dc.subjectIndustrial Fruits by-productspt_PT
dc.subjectAntioxidant Capacitypt_PT
dc.subjectPhenolic Compounds ·pt_PT
dc.subjectHPLC–DADpt_PT
dc.subjectHPLC–MS/MSpt_PT
dc.subjectActive Food Packagingpt_PT
dc.subjectEthanolic Extractspt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectToxicologia dos Alimentospt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectToxicologiapt_PT
dc.titleIndustrial multi‑fruits juices by‑products: total antioxidant capacity and phenolics profle by LC–MS/MS to ascertain their reuse potentialpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCenter for the Study of Animal Science
oaire.awardTitleDesenvolvimento de embalagens ativas à base de subprodutos alimentares e extratos de plantas: redução do desperdício alimentar aumentando o tempo de vida útil dos alimentos
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00211%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F138730%2F2018/PT
oaire.citation.endPage2282pt_PT
oaire.citation.startPage2271pt_PT
oaire.citation.titleEuropean Food Research and Technologypt_PT
oaire.citation.volume246pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7
relation.isProjectOfPublication07a898b4-10b7-4db7-b93d-6f32966b65e3
relation.isProjectOfPublication.latestForDiscovery69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7

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