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Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS

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dc.contributor.authorBarbosa-Pereira, Letricia
dc.contributor.authorAndrade, Mariana
dc.contributor.authorBarbosa, Cássia
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorSanches-Silva, Ana
dc.contributor.authorBernaldo de Quirós, Ana
dc.contributor.authorSendón, Raquel
dc.date.accessioned2021-05-12T14:18:14Z
dc.date.available2021-05-12T14:18:14Z
dc.date.issued2020-11
dc.descriptionExtended Abstract do poster publicado em: Proceedings. 2021;70(1):31. Epub 2020 Nov 10. doi: 10.3390/foods_2020-07821. https://www.mdpi.com/2504-3900/70/1/31pt_PT
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/7739
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectFruit by-productspt_PT
dc.subjectPolyphenolspt_PT
dc.subjectFood Additives/ingredientspt_PT
dc.subjectLC-DADpt_PT
dc.subjectLC-MS/MSpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titlePhenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MSpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlace(online)pt_PT
oaire.citation.title1st International Electronic Conference on Food Science and Functional Foods, 10-25 novembro 2020pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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