Juices enriched with phenolic extracts from grapes

Abstract

The chemical composition of organic compounds in the extractable organic matter of propolis collected from the Baha region of Saudi Arabia was investigated. The propolis samples were extracted with methanol followed by column chromatography and collected in fractions (15 ml), then analysed by gas chromatography-mass spectrometry (GC-MS). Samples were injected with and without derivatization using BSTFA simultaneously. The results showed that a total of 61 chemical compounds were characterized and identified by analysing each of the fractions. Out of these, 33 compounds have not been reported previously. The Baha sample contains a high amount of aromatic acids, alcohol and phenol aldehydes. In addition to these, some other compounds (aliphatic acids, sugar derivatives, steroid derivatives and flavone derivatives) were also present. Some of the identified compounds have shown diverse biological activities: antimicrobial, anti-inflammatory, and analgesic activities. Methanolic extraction of propolis followed by column chromatography and GC-MS resulted in the separation of a high number of compounds compared with propolis samples from different geographical regions. The new identified compounds were found related to the flora of the Baha region. Therefore, the composition of propolis differs according to the plants found in the area in which it is produced. This may be used in the determination of a geographical area as the source of a propolis sample.

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

“…Altunkaya et al ( 2013 ) observed in their study when pomegranate peel extract (500 mg/100 mL) was added to apple juice, the relative level of free radicals dropped by 5% while TPC was amplified by 19% in contrast to the control. Kulichová et al ( 2018 ) have found that TPC, FRAP, DPPH, catechin, and epicatechin concentrations improved by roughly 70, 140, 190, 50, and 160 percent, compared to non-fortified juices when an extract of grape press oil cake was added (50 mg/100 mL). The same extract was employed by the authors to fortify apple juice and got comparable outcomes using the procedures mentioned above.…”

Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach

“…Adiamo et al [65] showed that the addition of orange peel and pulp phenolic extracts in carrot juice enhanced its phenolic content and antioxidant activity; however, higher amounts of phenolic and antioxidant activity were obtained in juice containing peel phenolic extract. Kulichová et al [66] evaluated the impact of phenolic extracts from oil cake of white grapes in apple and grape juices, concluding that the juice with 1 g/L of extract increased in antioxidant capacity and total polyphenol content two-fold [66]. Larrosa et al [67] reported that inserting an phenolic-enriched extract from blanched artichoke by-product in a tomato juice resulted in higher antioxidant activity (measured by in vitro methods) and, consequently, a longer shelf life for the tomato juice.…”

Fruit‐based juices: Focus on antioxidant properties—Study approach and update

“…Nowadays, emerging studies on effect of isolated fractions rich in biologically active compounds on specific and targeted biochemical functions and their biological role are being carried out and addressed in perspective of the application and uses in nutraceutical and functional foods (Andrew & Izzo, ; Daliu, Santini, & Novellino, ; Santini et al, ; Santini & Novellino, ; Santini, Novellino, Armini, & Ritieni, ; Santini, Tenore, & Novellino, ; Speranza et al, ). In this context, several works have studied the use of bioactive components or antioxidant extracts as additional ingredient in fruit‐based juice and their related implemented properties (Ivanišová et al, ; Kulichová et al, ; Tarazona‐Díaz, Martínez‐Sánchez, & Aguayo, ) or new juice formulation (Lachowicz & Oszmiański, ). Emerging direction was the addition of active ingredient from food wastes in formulation of fruit‐based juice (Afkhami, Goli, & Keramat, ; López‐Nicolás, González‐Bermúdez, Ros‐Berruezo, & Frontela‐Saseta, ; Martinez, Valderrama, Moreno, & De Bruijn, ).…”