Agro‐industrial residues are a potential source of bioactive compounds. This research is focused on the extraction of phenolic compounds from agro‐industrial residues produced in large scale in Brazil (peanut and grape marc), as well as to evaluate their antioxidant activity and ability to inhibit glycation reactions and digestive enzymes. As glycation is the main spontaneous cause of protein damage and is involved in the progression of diseases such as diabetes and obesity. The results showed that the major polyphenolics found in the residues were catechin and procyanidin B2. All extracts significantly inhibited the in vitro formation of advanced glycation end products and digestive enzymes (α‐amylase and lipase). This is the first study that compares the effects of peanut skin and grape pomace extracts against glycation. The results corroborate the understanding that using these phenolic extracts may have beneficial effects on preventing diseases related to glycation and suggest their use as a high value‐added agro‐industrial residue.
Practical applications
The glycation process causes oxidative stress, inflammatory responses in the human body, and is related to the progression of diabetes mellitus and obesity. This study showed that the selected industrial residues presented new results in their biological activities, mainly in relation to the high capacity to inhibit glycation and their high activity against alpha‐amylase and lipase enzymes. These residues can then be used for sustainable production of high added value products for both the food industry and the pharmaceutical industry.
BACKGROUND: To reduce postharvest losses, substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. The present study aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) and then evaluate their sensorial characteristics, antimicrobial activities, total phenolic content (TPC) and total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 ′ -azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) methods.
RESULTS: Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and red pitahaya vinegars had 47 and 45 g L −1 acetic acid, respectively, and both vinegars contained approximately 1 g L −1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis. The TPC of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L −1 g gallic acid L −1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars.The sensorial analysis revealed that the consumers 'like moderately' each vinegar, and citric aroma was noted in the physalis vinegar.CONCLUSION: In the present study, vinegars with sensorial characteristics approved by consumers were developed using fruit surpluses, adding value through a new product making use of a simple methodology that is both inexpensive and demonstrates a good yield.
Sensory evaluationThe sensory analyses of the two vinegars (from control and inoculated fermentations) were performed using a consumer acceptance test, followed by a check-all-that-apply (CATA) question. The tests were conducted on 50 untrained tasters aged over J Sci Food Agric 2019; 99: 2267-2274
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