Evaluation of Roasting Conditions as an Attempt to Improve Bioactive Compounds and Antioxidant Activities of Pine Nut Shell and Skin

Adelina, Nadya Mara; He, Weiyang; Zhang, Ligang; Yang, Kai; Zhang, Ling; Zhao, Yuping

doi:10.1007/s12649-021-01589-6

Cited by 5 publications

(5 citation statements)

References 75 publications

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“…In addition, the processing process can break down covalently bound phenolic compounds into free forms that can increase their antioxidant activity. The same results were obtained by increasing the time and temperature of the drying process, which could increase the antioxidant activity of pine nut skin and shell (Adelina et al, 2021). However, these results were lower compared to the antioxidant performance of jackfruit peel in methanol extract with IC50 1.25 mg/mL and garlic peel in ethanol extract with IC50 0.20 mg/mL (Bhardwaj et al, 2022).…”

Section: Antioxidant Activitysupporting

confidence: 60%

“…Based on the results of the variance test it showed that antioxidant activity in 3 variations of drying time was significantly different (P<0.05). The results were performed in IC50, which is the concentration of extract that could eliminate 50% of free radicals (Adelina et al, 2021). The lower IC50 value is associated with higher antioxidant activity.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…Previous research has also worked to develop some vegetable and fruit peel, such as apple, banana, kiwifruit, garlic, and mango, to be a functional food characterized by their chemical composition (Bhardway et al, 2022). Some studies also revealed that the nutritional composition of the skin or peel was higher than that of the kernel part (Adelina et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus)

Qalbi,

Giovani,

Guo

et al. 2024

J. Agri. Food. Sci. Tech.

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The increasing production and demand of dragon fruit (Hylocereus polyrhizus) in Indonesia produces a high amount of dragon fruit peel waste that can pollute the environment. As an alternative, dragon fruit peel could be applied as a functional food ingredient due to its high fiber content and antioxidant capacity. This study contributed to analyzing the effect of drying time on the physical and chemical characteristics of dragon fruit peel powder. To optimize the functional properties, dragon fruit peel was developed into a powder that was prepared by using a food dehydrator at 60 °C with drying times of 4, 5, and 6 h. The results showed that the longer drying time led to lower moisture and protein content, which reached the lowest at 9.73% and 13.07% with a drying time of 6 h, respectively. Meanwhile, drying time (4-6 h) did not significantly affect the ash (13.74-14.57%), fat (22.46-23.46%), and crude fiber content (29.13-31.75%) of dragon fruit peel powder. The drying time can affect antioxidant activity significantly, while the highest antioxidant activity was found in 6 h drying time (IC50 0.03 gram/mL). The L* value was measured between 29.68-30.23, a* value 9.61-10.34, and b* value 15.20-16.53. The drying time of 4 h could maintain the color of dragon fruit peel and produce the highest yield product at 4.52%. In general, drying dragon fruit peel powder for 4 hours gave the best results for high fiber content and high yield. Drying it for 6 hours was suggested to increase its antioxidant activity.

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Section: Antioxidant Activitysupporting

confidence: 60%

Section: Antioxidant Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus)

Qalbi,

Giovani,

Guo

et al. 2024

J. Agri. Food. Sci. Tech.

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“…Stone pine forests produce a significant amount of biomass in the form of needles, branches, tree trunks, cones, and nut shells [15]. These biomass resources can be utilized efficiently; for example, the needles and branches can be used for mulching, composting, or as a source of organic matter for bioenergy production through processes like pyrolysis or anaerobic digestion.…”

Section: Introduction P Pinea L (Stone Pine) As a Species And Its Eco...mentioning

confidence: 99%

Stone Pine (Pinus pinea L.) High-Added-Value Genetics: An Overview

Simões,

Borges,

Grazina

et al. 2024

Genes

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Stone pine (Pinus pinea L.) has received limited attention in terms of genetic research. However, genomic techniques hold promise for decoding the stone pine genome and contributing to developing a more resilient bioeconomy. Retrotransposon and specific genetic markers are effective tools for determining population-specific genomic diversity. Studies on the transcriptome and proteome have identified differentially expressed genes PAS1, CLV1, ATAF1, and ACBF involved in shoot bud formation. The stone pine proteome shows variation among populations and shows the industrial potential of the enzyme pinosylvin. Microsatellite studies have revealed low levels of polymorphism and a unique genetic diversity in stone pine, which may contribute to its environmental adaptation. Transcriptomic and proteomic analyses uncover the genetic and molecular responses of stone pine to fungal infections and nematode infestations, elucidating the defense activation, gene regulation, and the potential role of terpenes in pathogen resistance. Transcriptomics associated with carbohydrate metabolism, dehydrins, and transcription factors show promise as targets for improving stone pine’s drought stress response and water retention capabilities. Stone pine presents itself as an important model tree for studying climate change adaptation due to its characteristics. While knowledge gaps exist, stone pine’s genetic resources hold significant potential, and ongoing advancements in techniques offer prospects for future exploration.

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“…Moreover, there is a high demand to consider food as a means of improving well-being and health, and not only as a nutrient source and for sensorial appeal [7]. With this respect, various studies have demonstrated that most antioxidants in fruits are located in the skin (peel) or outer soft shell, which indicates that significant amounts of valuable compounds are lost when fruits are processed (e.g., peeled, roasted, or blanched) in the food industry [8,9].…”

Section: Introductionmentioning

confidence: 99%

Improved Recovery of Antioxidant Compounds from Refined Pumpkin Peel Extract: A Mixture Design Method Approach

Mansour,

Falleh,

Nefzi

et al. 2023

Horticulturae

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This study employed the mixture design method to determine optimal solvent combinations, aiming to obtain refined extracts from squash peels with enhanced antioxidant properties. We optimized extraction solvents, focusing on recovering the total phenolic compounds (TPC) and increased antioxidant properties using a second-order polynomial equation through the response surface methodology (RSM). Six solvents (MeOH, Hexane, DCM, EtOAc, BuOH, and water) were assessed for their effects on TPC and antioxidant activity in preliminary experiments. The refined extracts underwent a HPLC analysis for a phenolic composition determination and were further evaluated for their antibacterial activity and cytotoxicity. The results revealed a rich phenolic content in the refined extract from peels of Bejaoui landrace, primarily catechin (8.06 mg/g dry extract (DE)), followed by epicatechin and kaempferol (5 mg/g DE). Antibacterial tests against Enterococcus faecalis, Pseudomonas aeruginosa, Salmonella typhimurium, and Staphylococcus aureus showed significant antimicrobial activities, especially for Karkoubi and batati landraces, where the growth inhibitions were 99%, 96%, 97%, and 80% and 94%, 89%, 98%, and 96% for the respective bacteria. The peel extracts exhibited a negligible cytotoxicity on the RAW264.7 cell line, even at high concentrations. Our findings emphasize the potential antioxidant and antibacterial properties of peel extracts due to diverse phenolic compounds, suggesting the potential use of squash peels in the food and nutraceuticals industries as sources of natural antimicrobial agents.

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Evaluation of Roasting Conditions as an Attempt to Improve Bioactive Compounds and Antioxidant Activities of Pine Nut Shell and Skin

Cited by 5 publications

References 75 publications

Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus)

Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus)

Stone Pine (Pinus pinea L.) High-Added-Value Genetics: An Overview

Improved Recovery of Antioxidant Compounds from Refined Pumpkin Peel Extract: A Mixture Design Method Approach

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