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Título: | Apple Pomace Extract as a Sustainable Food Ingredient | Autor: | Fernandes, Pedro A. R. Ferreira, Sónia S. Bastos, Rita Ferreira, Isabel Cruz, Maria T. Pinto, António Coelho, Elisabete Passos, Cláudia P. Coimbra, Manuel A. Cardoso, Susana M. Wessel, Dulcineia F. |
Palavras-chave: | polyphenols; antioxidant; anti-inflammatory; extraction; functional food | Data: | 21-Jun-2019 | Editora: | MDPI | Projeto: | Thanks are due to the University of Aveiro and FCT/MCT for the financial support for the QOPNA research Unit (FCT UID/QUI/00062/2019) and to CITAB research Unit (FCT UID/AGR/04033/2019) through national funds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement, and to the Portuguese NMR Network. Pedro A. R. Fernandes (SFRH/BD/107731/2015) and Elisabete Coelho (SFRH/BPD/70589/2010) were supported by FCT/MEC grants. Claudia Passos acknowledges FCT (CEECIND/01873/2017) contract. Susana M. Cardoso thanks the research contract under the project AgroForWealth: Biorefining of agricultural and forest by-products and wastes: integrated strategic for valorisation of resources towards society wealth and sustainability (CENTRO-01-0145-FEDER-000001), funded by Centro2020, through FEDER and PT2020. Thanks are due to Indumape for providing the apple pomace and to project Profitapple 3862. | Título da revista, periódico, livro ou evento: | Antioxidants | Volume: | 8 | Número: | 6 | Resumo: | Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of polyphenols. This type of extraction allowed us to obtain 296 g of extract per kg of dry apple pomace, including 3.3 g of polyphenols and 281 g of carbohydrates. Ultrafiltration and solid-phase extraction using C18 cartridges of the hot water extract suggested that, in addition to the apple native polyphenols detected by ultra-high-pressure liquid chromatography coupled to a diode-array detector and mass spectrometry UHPLC-DAD-ESI-MSn, polyphenols could also be present as complexes with carbohydrates. For the water-soluble polyphenols, antioxidant and anti-inflammatory effects were observed by inhibiting chemically generated hydroxyl radicals (OH•) and nitrogen monoxide radicals (NO•) produced in lipopolysaccharide-stimulated macrophages. The water-soluble polyphenols, when incorporated into yogurt formulations, were not affected by fermentation and improved the antioxidant properties of the final product. This in vitro research paves the way for agro-food industries to achieve more diversified and sustainable solutions towards their main by-products. | URI: | https://hdl.handle.net/10316/106809 | ISSN: | 2076-3921 | DOI: | 10.3390/antiox8060189 | Direitos: | openAccess |
Aparece nas coleções: | FFUC- Artigos em Revistas Internacionais |
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Ficheiro | Descrição | Tamanho | Formato | |
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Apple-pomace-extract-as-a-sustainable-food-ingredientAntioxidants.pdf | 893.78 kB | Adobe PDF | Ver/Abrir |
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