Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures

Makris, Dimitris P.; Boskou, George; Andrikopoulos, Nikolaos K.

doi:10.1016/j.biortech.2006.10.003

Cited by 141 publications

(76 citation statements)

References 11 publications

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“…Researchers have proposed the use of apple pomace for the production of different value-added products including enzymes, organic acids, ethanol, aroma compounds and natural antioxidants [27]. The antioxidant compounds from waste products of the food industry could be used to increase the stability of foods by preventing lipid peroxidation, and also for protecting living systems from oxidative damage by scavenging oxygen free radicals [28].…”

Section: Introductionmentioning

confidence: 99%

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Maragò¹,

Iacopini²,

Camangi³

et al. 2015

Fruits

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-Introduction. Apples have been part of the human diet since ancient times and are one of the most commonly consumed fruit worldwide, rich in phenolic compounds. Phenolics are naturally occurring non-nutritive plant compounds, possessing several health benefits. The effect of storage conditions on phenolics concentrations and on the antioxidant activity of apple juice and pomace was studied. Materials and Methods. Experiments were carried out with two apple varieties, an ancient Tuscan variety, Panaia-red, and a commercial variety, Golden Delicious. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of DPPH• radical, and inhibition of tyrosine nitration mediated by peroxynitrite (ONOO − ). Analyses of juices were carried out immediately after production and after 2 weeks storage in 3 different temperature conditions: 4 • C, -20 • C and room temperature after pasteurisation. Results and discussion. Highly significant differences were recorded between the two varieties, the Panaia-red juice having a higher concentration of phenolic compounds and a higher antioxidant activity. During apple juice storage, phenolic compound concentrations and antioxidant capacity remained quite stable. A correlation between antioxidant activity and phenolic concentration was observed (0.69 r 0.97). Conclusion. The effects of a short storage time and different conditions of storage on the phenolic concentration and antioxidant activity seem to be less relevant than variety effects. The apple pomace revealed an amount of phenolic compounds, ranging from 6.8 to 15.5 mg GAE 100 g −1 DM of total polyphenols, which paves the way for their use as ingredients in foods lacking in polyphenols.Keywords: Italy / apple / Malus domestica / DPPH• radical / phenolics / shelf-life / tyrosine nitration Résumé -Profil phénolique et activité anti-oxydante du jus et du marc de pomme : effets des conditions de stockage. Introduction. Depuis la plus haute Antiquité, les pommes ont fait partie de l'alimentation humaine et constituent l'un des fruits les plus consommés au monde, et riches en composés phénoliques. Les composés phénoliques sont des composés végétaux naturels non nutritifs mais possédant de nombreuses propriétés nutritionnelles bénéfiques pour la santé. L'étude porte sur l'effet des conditions de stockage sur la concentration de ces composés phénoliques et sur l'activité anti-oxydante du jus de pomme et du marc. Matériel et méthodes. Les expériences ont été réalisées avec deux variétés de pomme, une variété ancienne toscane, Panaia-rouge, et une variété commerciale, Golden Delicious. L'activité anti-oxydante a été évaluée au moyen de deux tests in vitro : la réactivité avec le radical libre DPPH•, et l'inhibition de la nitration de la tyrosine induite par le peroxynitrite (ONOO − ). Les analyses de jus ont été effectuées immédiatement après production et après 2 semaines de stockage à températures différentes : +4 • C, -20 • C, ou à température ambiante après pasteurisation. Résultats et discussi...

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Section: Introductionmentioning

confidence: 99%

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Maragò¹,

Iacopini²,

Camangi³

et al. 2015

Fruits

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show abstract

“…In many research centers, there has been growing efforts to find alternative uses for the organic material generated by the agriculture industry (CATANEO et al, 2008). The use of vegetable waste to extract bioactive compounds that could be used in the food, pharmaceutical, and cosmetics industry would be an effective low cost option that would also lessen their environmental impact (MAKRIS; BOSKOU; ANDRIKOPOULOS, 2007). In addition to that, it would be a viable alternative to explore antioxidant composites of the waste from the tropical fruits juice processing (OLIVEIRA et al, 2009).…”

Section: Acid) Radical Scavenging Capacitymentioning

confidence: 99%

Evaluation of antioxidant activity of agro-industrial waste of acerola (Malpighia emarginata D.C.) fruit extracts

Caetano¹,

Araújo²,

Lima³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…It is awaited that the discarded waste materials could be utilized for further industrial purposes viz. fermentation, extraction of bioactive components, extraction of functional ingredients etc and making them full use in the food, pharmaceutical as well as cosmetics industry (Makris et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Screening of Fruit Wastes as Pectin Source

Begum

Yusof

Aziz

et al. 2017

J. Environ. Sci. & Natural Resources

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This study was carried out on estimation of inedible part (waste) of fruit and screening for potential pectin content (calcium pectate) in fruit wastes with respect to type, location and maturity. Fruit waste generation was significantly different in different fruit type, variety and maturity. In a whole fruit, amount of fruit waste (peel & core) was significantly higher than amount of fruit pulp. Among the waste evaluated the overall calcium pectate producing potential in order of merit were lemon, dragon fruit, guava, mango, jackfruit, banana, pomegranate, papaya, watermelon and pineapple. Unused fruit waste could be potential sources of pectin production.

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Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures

Cited by 141 publications

References 11 publications

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Evaluation of antioxidant activity of agro-industrial waste of acerola (Malpighia emarginata D.C.) fruit extracts

Screening of Fruit Wastes as Pectin Source

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