Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice

Zhu, Min; Huang, Yousheng; Wang, YangLing; Shi, Ting; Zhang, Lulu; Chen, Yi; Xie, Mingyong

doi:10.1016/j.foodchem.2018.07.151

Cited by 85 publications

(43 citation statements)

References 31 publications

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“…Alim et al () found that the main compounds also included quercetin and epigallocatechin. Several factors can influence the phytochemicals contents such as cultivars, the degree of fruit ripening, environmental conditions, and the extraction methods (Zhu et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Comparative assessment of phytochemical profiles and antioxidant and antiproliferative activities of kiwifruit ( Actinidia deliciosa ) cultivars

et al. 2019

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The present study was designed to analyze and compare phytochemical activities of four different cultivars of kiwifruit. Among all investigated varieties, Hua You (HY) and Cui Xiang (CUX) displayed the maximum concentration of phytochemical content, and the highest total phenolic results were observed in HY and CUX cultivars with 220.20 ± 1.12 mg GAE/100 g and 218.04 ± 1.11 mg GAE/100 g FW, respectively. Likewise, the richest total flavonoids results were estimated in red kiwifruit (RKF) and CUX varieties with 49.082 ± 0.14 mg CE/100 g FW and 48.327 ± 0.14 mg CE/100 g FW, respectively. Moreover, tests for oxygen radical scavenging capacity (ORAC) and peroxyl radical scavenging capacity (PSC) were observed maximum in RKF cultivar showing 131.229 ± 5.91 μM Trolox equivalent/g FW and 85.957 ± 11.75 μM vitamin C equivalent/g FW, respectively. Furthermore, the highest cellular antioxidant activity (CAA) with No PBS wash protocol was depicted in RKF 237.544 ± 4.12 μM QE equivalent/g FW with the lowest EC50 0.0128 mg/ml. In addition, high‐performance liquid chromatography (HPLC) analysis confirmed the presence of ferulic acid, naringin, gallic acid, syringic acid, caffeic acid, rutin, protocatechuic acid, salicylic acid, and catechin in kiwifruit. Catechin as one main content in our study is consistent with the recent reports. The result suggested that the phytochemical profile and bioactivities were significantly affected by the type of cultivars. Practical applications Kiwifruit is widely consumed over the world for its rich nutritious and medicinal values. Currently, phytochemicals are considered as one of the main bioactive components of kiwifruits, which are responsible for lots of bioactivities, such as antitumor, anti‐inflammatory, antioxidant, hypoglycemic, and hypolipidemic activities. There are varieties of kiwifruits, and the bioactive components and bioactivities are greatly affected by the cultivars. But there have been no comparative studies on the phytochemicals from different varieties. This study aimed to make a comprehensive assessments of the free, bound, and total phenolics and flavonoids, as well as the chemical‐based and cell‐based antioxidant activities of four different subspecies of kiwifruit. This work would be beneficial to elucidate the function differences of different kiwifruit phytochemicals, promote its further research, as well as provide a basis for selecting cultivars.

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Section: Resultsmentioning

confidence: 99%

“…Several factors can influence the phytochemicals contents such as cultivars, the degree of fruit ripening, environmental conditions, and the extraction methods (Zhu et al, 2019).…”

Section: Hplc Analysismentioning

confidence: 99%

Comparative assessment of phytochemical profiles and antioxidant and antiproliferative activities of kiwifruit ( Actinidia deliciosa ) cultivars

et al. 2019

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“…After harsh juice processing, the experimental group still presented 37.2 ± 1.3 mg GAE/g dry powder polyphenols, and 18.5 ± 0.8 mg RE/g dry powder flavonoids, which indicated that aronia processing by-products are an effective resource for antioxidant materials. Various studies have also reported that phenolic compounds remain in by-products after juice processing [9,[39][40][41]. However, the polyphenols and flavonoids extracted from the bioelastomer were found to be lower than the powder.…”

Section: Antioxidant Activity Of Aronia Powders and Bioelastomersmentioning

confidence: 99%

Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products

Lee

Chun

Jang

et al. 2020

Foods

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Carbon-neutral and eco-friendly biomass-based processes are recognized as a frontier technology for sustainable development. In particular, biopolymers are expected to replace petrochemical-based films that are widely used in food packaging. In this study, the fabrication conditions of functional (antioxidant and antibacterial) bioelastomers were investigated using by-products from the juice processing (experimental group) and freeze-dried whole fruit (control group). Bioelastomer was fabricated by a casting method in which polydimethylsiloxane (PDMS) was mixed with 25 or 50 wt% aronia powder (juice processing by-products and freeze-dried whole fruit). The mechanical properties of the bioelastomers were measured based on tensile strength and Young’s modulus. When the mixture contained 50 wt% aronia powder, the strength was not appropriate for the intended purpose. Next, the surface and chemical properties of the bioelastomer were analyzed; the addition of aronia powder did not significantly change these properties when compared to PDMS film (no aronia powder). However, the addition of aronia powder had a significant effect on antioxidant and antimicrobial activities and showed higher activity with 50 wt% than with 25 wt%. In particular, bioelastomers fabricated from aronia juice processing by-products exhibited approximately 1.4-fold lower and 1.5-fold higher antioxidant and antimicrobial activities, respectively, than the control group (bioelastomers fabricated from freeze-dried aronia powder).

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“…The absorbance of samples was determined by using spectrophotometer (IRMECO, Geesthacht, Germany) at 517 nm. The decrease in the absorbance was calculated by Equation (15) and expressed as percent free radical scavenging activity [5,6].…”

Section: Free Radical Scavenging Activity (Dpph)mentioning

confidence: 99%

“…Currently, some advanced techniques (including membranes separation, spray drying, etc.) are being investigated to replace conventional evaporation-crystallization process [5,6]. However, microwave has not been used for concentration of sugarcane juice.…”

Section: Introductionmentioning

confidence: 99%

Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice

et al. 2019

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Sugarcane juice is a perishable food with a good nutritional profile. Thus, there is a need to increase its shelf life by reducing water content which facilitates storage and transportation. In this study, process conditions were optimized to concentrate the sugarcane juice at various microwave powers (30, 50, 80, 100 W). A central composite design was applied to optimize the process conditions (power and time). The overall evaporation time depends on microwave powers; increase in power reduced the processing time. The results showed that at 100 W sugarcane juice was concentrated to 75° brix for 15 min which reduced the energy consumption to 1.3 times compared to other powers. Moreover, microwave processing better retained the sensory properties of concentrate and preserved its antioxidant activity. Thus, 100 W was most energy efficient in concentrating sugarcane juice. In general, microwave processing reduced the processing time and cost making it a sustainable approach to concentrate juices.

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Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice

Cited by 85 publications

References 31 publications

Comparative assessment of phytochemical profiles and antioxidant and antiproliferative activities of kiwifruit ( Actinidia deliciosa ) cultivars

Comparative assessment of phytochemical profiles and antioxidant and antiproliferative activities of kiwifruit ( Actinidia deliciosa ) cultivars

Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products

Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice

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