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Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

2021-01-29Journal article Open access
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dc.contributor.authorBarbosa, Cássia
dc.contributor.authorAndrade, Mariana
dc.contributor.authorSendón, Raquel
dc.contributor.authorSanches-Silva, Ana
dc.contributor.authorRamos, Fernando
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorKhwaldia, Khaoula
dc.contributor.authorBarbosa-Pereira, Letricia
dc.date.accessioned2021-03-15T17:12:41Z
dc.date.available2021-03-15T17:12:41Z
dc.date.issued2021-01-29
dc.descriptionThis article belongs to the Section Food Quality and Safetypt_PT
dc.description.abstractFruit 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.pt_PT
dc.description.sponsorshipThis work was carried out in the frame of the VIPACFood project (grant agreement no. 618127). This project is funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the Seventh Framework 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 project (ARIM NET2/0003/2016). Mariana Andrade and Fernando Ramos would like to thank the INTERREG V A Spain-Portugal Programme (POCTEP) through the project 0377_IBERPHENOL_6_E regarding the phenolic compounds part. L. Barbosa-Pereira is grateful to the Spanish Ministry of Science, Innovation and Universities for her “Juan de la Cierva—Incorporación” Grant (Agreement No. IJCI 2017-31665). The work was supported by UIDB/00211/2020 and by UIDB/50006/2020 with funding from FCT/MCTES.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods. 2021 Jan 29;10(2):272. doi: 10.3390/foods10020272pt_PT
dc.identifier.doi10.3390/foods10020272pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/7504
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherFoodspt_PT
dc.relation618127pt_PT
dc.relationCenter for the Study of Animal Science
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/10/2/272pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidant Capacitypt_PT
dc.subjectApplept_PT
dc.subjectIndustrial by-productspt_PT
dc.subjectLC-DADpt_PT
dc.subjectLemonpt_PT
dc.subjectOrangept_PT
dc.subjectUHPLC ESI-MS/MSpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectToxicologia dos Alimentospt_PT
dc.subjectToxicologiapt_PT
dc.titleIndustrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCenter for the Study of Animal Science
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00211%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.issue2pt_PT
oaire.citation.startPage272pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
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 página web do editor da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7
relation.isProjectOfPublicationeccce5f3-585c-46ef-9277-7db5962d45f7
relation.isProjectOfPublication.latestForDiscoveryeccce5f3-585c-46ef-9277-7db5962d45f7

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