Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

Abstract

Antioxidant phenolic compounds were extracted from fermented samples of Golden pineapple peels via an ultrasound method. The fermentation conditions to maximize the production of phenolic content and antioxidant activity were previously determined (pH: 5.5, T: 37.3 °C and 85% moisture content). A central composite design with 20 treatments was applied to evaluate the effect of the ethanol concentration, time, and temperature on the production of phenolic compounds and antioxidant activity of the extracts. The statistical analysis showed that the optimal conditions to produce extracts with high phenolic content and antioxidant activity were: 62 °C, 30 min and 58% ethanol. We obtained 866.26 mg gallic acid equivalents (GAE)/g d.m in total phenolic content and for antioxidant activity expressed as percentage inhibition, 80.06 ± 1.02% for ABTS and 63.53 ± 2.02% for DPPH, respectively. The bioactive compound profile in the extracts was identified and quantified using ultra-high performance liquid chromatography (UHPLC), this method showed the presence of rosmarinic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, quercetin-3 glucoside, rutine, quercetin, kaempherol-3 glucoside and gallic acid, demonstrating the great potential of these by-products to obtain components that can benefit the consumer’s health.

Evaluation of Solid-State Fermentation Conditions from Pineapple Peel Wastes to Release of Bioactive Compounds by <em>Aspergillus niger </em>spp.

“…The results obtained are favorable according to Sepulveda et al [15] since they are within those already reported, reporting that DPPH values ranged from 27.4% ± 0.1 to 82.1% ± 1.4, while ABTS values ranged from 57.1 ± 0.2 to 95.0% ± 0.1, on the other hand, Polania et al [42] used pineapple waste fermented from Rhizopus oryzae to subsequently subject them to ultrasonic treatment, according to the results obtained from fermented extracts (61.46 ± 1.05 and 77.39% ± 1.18, DPPH and ABTS respectively) and combined fermentation with ultrasound (63.53% ± 2.02 and 80.06% ± 1.02, DPPH and ABTS respectively); they are similar to those obtained in the present study. On the other hand, Dulf et al [43], obtained methanol extracts of peach pomace from SSF using A. niger and R. oligosporus, although the antioxidant activity did not correlate with the bioactive compounds, positive results were obtained for inhibition by DPPH.…”

Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies

“…Caffeic acid -6.0 351 ASP39, GLY40, LEU41, LYS42, HIS45, ARG91, MET92, LEU98, LEU102, LEU134, ASN165, LEU166, ASN169, GLY170, SER171, SER172, GLY173, TYR266, GLN267, Hesperidin -8.3 351 ARG32, ALA33, PRO35, GLY40, LEU41, LYS42, VAL44, HIS45, SER83, ALA84, VAL85, ASP87, THR88, ARG91, MET92, LEU98, LEU102, ASN165, ASN169, GLY170, SER171, SER172, GLY173, ILE174, TYR266, GLN267 Ciprofloxacin -6.9 351 TYR86, ASP87, THR88, VAL90, ARG91, GLN94, PHE96, SER97, GLY110, SER111, ILE112, GLY114, ASP115, SER116, ALA117, TYR266, GLN267, VAL268 ARG92, GLN95, PHE97, SER98, TYR99, GLY111, SER112, MET113, GLY115, ASP116, ASN170, PRO219, THR220, ILE264, PRO265, PHE266, GLN267, VAL268, ASN269, LYS270 Caffeic acid -5.9 967 ARG92, GLN95, PHE97, SER98, SER112, MET113, ASP114, GLY115, THR220, ILE264, PRO265, PHE266, GLN267, VAL268, ASN269, LYS270 Hesperidin -10.1 967 GLY41, LEU42, LYS43, HIS46, GLU88, VAL91, ARG92, GLN95, PHE97, SER98, TYR99, PHE110, GLY111, SER112, MET113, ASP114, GLY115, ASP116, GLY117, ASN170, GLY171, ALA172, SER173, THR220, ILE264, PRO265, PHE266, GLN267, VAL268, ASN269, LYS270 Ciprofloxacin -8.0 967 LYS43, HIS46, ARG92, GLN95, PHE97, SER98, TYR9,9 SER112, MET113, ASP114, GLY115, SER173, THR220, PHE266, GLN267, VAL268, ASN269, LYS270 Journal of Food Processing and Preservation method demonstrated the presence of rosmarinic acid, caffeic acid, vanillic acid, ferulic acid, quercetin-3 glucoside, rutin, quercetin, kaempferol-3 gluco-side, and gallic acid, which demonstrates the great potential of these by-products to download components that are beneficial to the consumer's health [31]. Gallic acid, caffeic acid, p-coumaric acid, ferulic acid, are the major polyphenols quantified in papaya peel extracts [32].…”

“…Rosmarinic acid, caffeic acid, and hesperidin were used as ligands. These compounds were reported to be found in pineapple, papaya, and citrus, respectively [31][32][33]. The sdf files of the compounds were retrieved from PubChem using their respective CIDs: 5281792 for rosmarinic acid, 689043 for caffeic acid, and 10621 for hesperidin.…”

Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy

“…Another paper reported UAE combined again with preliminary solid-state fermentation (SSF) on some samples of Golden pineapple peels, using an ultrasonic bath at 35 kHz and varying the ethanol concentration, time and temperature [ 81 ]. Under optimal conditions (58% ethanol, 62 °C and 30 min), the extracts had a total phenolic content of 866.26 mg GAE/g and an activity (DPPH method) of 63.53 ± 2.02% [ 81 ]. UAE was also used in the study of Yahya et al, using 50% ethanol as the solvent at 30 °C [ 82 ].…”