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Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?
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Advisor(s)
Abstract(s)
Fruit 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.
Description
This article belongs to the Section Food Quality and Safety
Keywords
Antioxidant Capacity Apple Industrial by-products LC-DAD Lemon Orange UHPLC ESI-MS/MS Segurança Alimentar Composição dos Alimentos Toxicologia dos Alimentos Toxicologia
Pedagogical Context
Citation
Foods. 2021 Jan 29;10(2):272. doi: 10.3390/foods10020272
Publisher
Foods