Antioxidant Compounds from Agro-Industrial Residue

Abstract

Agro-industrial residues are a potential source of antioxidant compounds, which in general are phenolic compounds with a large chemical variability. The structure and the complexity of the phenolic compounds (polyphenols) determine their antioxidant capacity, pretreatments, and extraction methods. This chapter gives an overview of the chemical complexity of the phenolic compounds found in extractable and non-extractable fractions of agro-industrial residues, and representative compounds that are present in such residues are shown. Moreover, extraction methods described in this review showed the use of nonconventional technologies and chemical, enzymatic, or thermic treatments, useful to transform non-extractable polyphenols (NEP) to extractable polyphenol (EP) and then apply the EP extraction methods and recover antioxidants.

LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications

“…Moreover, the complex chemical structure of phenolic compounds and their extraction from vegetal tissues are important factors to take into account. In this sense, low-molecular-weight phenols such as flavonoids, hydroxycinnamic or benzoic acids in free form or as glycosides are easily extractable, whereas tannins, such as proanthocyanidins, present low solubility and matrix availability [31]. As it is impossible to develop an extraction method suitable for all phenolic compounds from plant sources, extraction becomes a key step in the obtainment of antioxidant compounds, with hydroalcoholic solvents such as methanol/water generally used for this purpose [32].…”

Vegetal Polyphenol Extracts as Antioxidants for the Stabilization of PLA: Toward Fully Biobased Polymer Formulation

“…The extraction of polyphenols was performed by MAE as the most appropriate and practical method. Among the extraction techniques, MAE represents indeed an efficient and fast solid/liquid extraction method, widely used for green extraction of polyphenols, allowing shorter extraction times and reduced solvent consumption. ,− A mixture of water and ethanol, commonly used to target polyphenols, was chosen as a suitable ecofriendly solvent to realize the screening of extractions from various biomass wastes (food peels, industrial residues, and wild plant leaves). The nature and proportion of polyphenols extracted from the vegetal extracts depend on both vegetal matrices and conditions of extraction.…”

Extraction of phenolic compounds from agro-industrial by-products by fungal fermentation with potential use as additives for meat and meat products. A review

“…In previous investigations to reduce lipid and protein oxidation and microbial growth in meat and meat products, extracts rich in phytochemicals have been obtained from plants, herbs, and species, and used instead of synthetic preservatives (Jiang and Xiong, 2016). In addition, the reuse of agro-industrial by-products such as peel pomace and seeds offers an alternative source of additives with antioxidant and antimicrobial properties (Hernández-Carlos et al, 2019).…”

“…Moreover, several extraction methods have been developed to obtain bioactive compounds from agro-industrial by-products, such as conventional (maceration and 67 hydrodistillation extraction) and unconventional (ultrasonic, microwave, supercritical fluid, and enzyme extraction) methods. These extraction methods in combination with a solvent system of different polarities, including water, acetone, ethanol, methanol, hexane, and petroleum ether, improve the types of compounds that can be extracted (Azmir et al, 2013;Hernández-Carlos et al, 2019). However, biotechnological methods such as fungal fermentation-assisted extraction (SSF and SCF) has been suggested as an additional alternative to obtain bioactive compounds from agro-industrial by-products (Papaspyridi et al, 2012;Santana-Méridas et al, 2012).…”