Pomegranate and grape by-products: a potential natural alternative for synthetic additives

Andrade, Mariana; Vilarinho, Fernanda; Sendón, Raquel; Castilho, M.; Khwaldia, Khaoula; Sanches Silva, A.; Ramos, F.

http://hdl.handle.net/10400.18/6433

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Abstract(s)

Food waste and food lost are a major problem in today’s world. According to FAO, about one-third of the world’s food production is lost or wasted, where fruits and vegetables represent 45 % of this loss (1). More and more often, fruits reach the consumer in the form of formulations such as juices or pastes, which fruits by-products, composed by seeds, skins, peels, stems and arils, are not included, being most of the times discarded (2). However, these by-products represent a great opportunity, since their economic value is low and they present a high content of bioactive compounds that can be used as additives and active substances in food, cosmetic and pharmaceutical industries (3). The main objective of these study was to obtain ethanolic or aqueous extracts of pomegranate (Punica granatum L.) and grape (Vitis vinifera L.) with a high content in phenolic compounds and, consequently, high antioxidant and antimicrobial activity.

Keywords

Pomegranate (Punica granatum L.) Grape (Vitis vinifera L.) Phenolic Compounds Food Additives Composição dos Alimentos Segurança Alimentar Aditivos Alimentares