Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel

Difonzo, Graziana; Vollmer, Kathrin; Caponio, Francesco; Pasqualone, Antonella; Carle, Reinhold; Steingass, Christof B.

doi:10.1016/j.foodcont.2018.09.015

Cited by 61 publications

(48 citation statements)

References 26 publications

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“…12, were hydroxycinnamoyl glycosides. The same molecules were identified by Steingass, et al [40] and lately confirmed by Jandrić, et al [42] and Difonzo, et al [43]. The caffeoyl aldarate (no.…”

Section: Phenolic Compoundssupporting

confidence: 57%

“…Likewise, compound no. 14, with [M − H] − precursor ions at m/z 371, 249, 175, and 121, was not identified, and the result was also corroborated by the research work of Steingass, Jutzi, Müller, Carle, and Schmarr [40] and Difonzo, Vollmer, Caponio, Pasqualone, Carle, and Steingass [43].…”

Section: Other Compoundssupporting

confidence: 53%

“…One Some differences were expected in the mass fragmentation between the pineapple by-products (peel and stem), but also some similarities. Pineapple stem is the connection between the pineapple crown with the fruit, while the transition between pineapple peel and pulp are not clearly defined; therefore, compounds only identified in the pulp or stem parts may also be detected in the outer parts [43].…”

Section: Other Compoundsmentioning

confidence: 99%

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Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Campos

Ribeiro

Teixeira

et al. 2020

Foods

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Industrial by-products are produced every day through fruit processing industries. Pineapple is not an exception; when processed, around 60% (w/w) of its weight are peels, stem, trimmings, and crown, the only used fruit part for human consumption. Due to high concerns of sustainability in the food system and negative high impact of human practice in the environment, a strategy has to be developed. Therefore, a green chemistry approach was applied to pineapple by-products to make an integrated valorization by the extraction of bioactive molecules. Two pineapple by-products (peels and stems) were studied, applying a green chemistry approach, which means the non-use of organic solvents or extreme methodologies. A subdivision of each by-product was done by the application of a juice machine. The peels and stems in the fresh state were ground separately, creating two fractions for each by-product—a juice and a wet pulp (press cake). The press cake was characterized, dried, and ground to create a fine powder flour. To the juice, a precipitation methodology with polysaccharides was applied, which allowed the bromelain separation (developing of an enzymatic fraction) from the fruit juice. The enzymatic extract was freeze-dried, and the juice was spray-dried, developing two more fine powders. Thus, three new ingredients were produced from each by-product, creating a total of six new ingredients. Overall, the enzymatic fractions represented around 0.26% (w/w) of pineapple weight. Pineapple stem juice represented 4.8% (w/w), and peel juice represented 17.3% (w/w). Pineapple stem flour represented 3.1% (w/w), and peel flour represented 11.4% (w/w) of the total pineapple weight. To valorize the by-products juices, a full characterization was performed of bioactive molecules and biological activities. When comparing the two juices, the peel juice showed lower content of total phenolic compounds, lower antioxidant capacity, and lower content of vitamin C. The different phenolic compounds were identified by HPLC analysis in the two pineapple by-products juices. However, the same compounds in both juices were quantified (chlorogenic, caffeic, and ferulic acids). On the other hand, the by-products flours had a high content of insoluble dietary fiber (IDF), mainly cellulose and hemicellulose. Therefore, the approach applied in this work opens the door to the production of green products, as a result of by-products valorization. This could be applied not only in the food industry but also in the nutraceutical and cosmetic industries.

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Section: Phenolic Compoundssupporting

confidence: 57%

Section: Other Compoundssupporting

confidence: 53%

Section: Other Compoundsmentioning

confidence: 99%

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Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Campos

Ribeiro

Teixeira

et al. 2020

Foods

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“…Based on the fragmentation profile presented, the ions with m/z 383 and 399 were classified as Syringoyl hexoside and 4-Hydroxy-2,5dimethyl-3(2H)-furanone malonyl, respectively. These compounds were previously found by Difonzo et al 32 employing HPLC-DAD-(HR)-ESI-MS for analysis of pineapple juices. It is also noteworthy that in the present study, syringoyl hexoside was found in 57% (n = 4) of the beverages evaluated, and presence of pineapple in Sample G stands out.…”

Section: Chemical Profile Of Mixed Beverages By Ps-msmentioning

confidence: 54%

Physicochemical Characterization, Antioxidant Activity and Fingerprints of Industrialized “Detox” Mixed Beverages by Paper Spray Mass Spectrometry

Silva¹,

Augusti²,

Melo³

et al. 2020

Quím. Nova

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The objective of this work was to determine the chemical composition, total phenolic compounds content, antioxidant capacity through the ABTS (2,20-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) method, as well as to evaluate the use of paper spray ionization mass spectrometry (PS-MS) to obtain fingerprints in different brands of mixed industrialized beverage based on fruits and vegetables with "detox" denomination. The carbohydrate contents ranged from 4.17% (sample D) to 12.72% (sample G). The differences may be related to the composition and proportion of the ingredients present in each formulation. The contents of total phenolic compounds varied between 26.75 mg GAE (gallic acid equivalents) g -1 (sample F) to 48.61 mg GAE g -1 (sample D). The samples A, B and C contain cabbage, spinach and parsley and presented significantly higher phenolic compounds content than the other samples. The antioxidant activity values varied between 1.76 µmol L -1 Trolox g-1 (sample B) to 18.95 µmol L -1 Trolox g-1 (sample E). The brands E, F, and G, that presented higher antioxidant potential, have ingredients pineapple, apple, cabbage, and ginger as common. The analysis of PS-MS allowed for the identification of a number of substances, including organic acids, sugars, and phenolic acids. PS-MS is a relatively simple method, fast and efficient to obtain fingerprints of mixed beverages.

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“…On addition, the use of PCA enables identification of relationships between variables and analyzed samples. This application has been used in the analysis of food quality as a powerful tool for sample discrimination based on chemical composition (Alves et al, 2013;Costa et al, 2019;Fidelis et al, 2017;Ribeiro et al, 2010) and physicochemical properties (Conti et al, 2018;Difonzo et al, 2019;Lu et al, 2017;Šamec et al, 2016).…”

Section: Quality Pattern Evaluation Of Frozen Soursop Pulps: An Assesmentioning

confidence: 99%

Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis

et al. 2020

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On the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluation, samples were digested in a closed microwave system and the elements K, P, S, Ca, Mg, Fe, Cu, Zn, and Mn were quantified through inductively coupled plasma optical emission spectrometry (OCP DES). Soluble solids content ranged from 4.77 to 15.37 °Brix among the different brands of analyzed frozen pulps. Titratable acidity (equivalent to citric acid) and pH ranged from 0.49 to 1.00 and 3.61 to 4.57, respectively. Some samples presented irregularities in regard to quality pattern established in the Brazilian legislation. The following range of concentration, in μg g -1 , were found for essential elements: 0.30-0.88) and Zn (0.36-0.84). The use of principal component analysis (PCA) enabled a more in-depth data analysis, performing correlations between different variables and frozen pulp brands.Practical Application: The majority of recently published studies on soursop pulps only address evaluation of physicochemical properties and/or antioxidant activity. Thus, the innovative feature of this work is the assessment of quality pattern of frozen soursop pulps, correlating physicochemical properties with their mineral composition. For this, chemometric tools and a large number of samples have been used.

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Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel

Cited by 61 publications

References 26 publications

Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Physicochemical Characterization, Antioxidant Activity and Fingerprints of Industrialized “Detox” Mixed Beverages by Paper Spray Mass Spectrometry

Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis

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