Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques

Crupi, Pasquale; Dipalmo, Tiziana; Clodoveo, Maria Lisa; Toci, Aline Theodoro; Coletta, Antonio

doi:10.1007/s00217-017-3030-z

Cited by 36 publications

(30 citation statements)

References 37 publications

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“…According to the previously published research (Crupi et al ., 2018b), the optimal phenolic extraction conditions were established in this study based on comparative experiments. It was found that 95% ethanol was the most efficient extraction solvent, as the total peak areas of the resultant phenolic compounds identified at 280, 330, 370 and 520 nm were generally higher, compared to those for extracts in methanol, ethyl acetate and petroleum ether.…”

Section: Resultsmentioning

confidence: 99%

Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis

Jia

Waterhouse

Sun‐Waterhouse

et al. 2019

Int J of Food Sci Tech

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Summary In this study, 12 sweet cherry varieties grown in Shandong (China) were compared based on their quality indices and high performance liquid chromatography (HPLC) fingerprints, along with chemometric discrimination by similarity analysis, hierarchical clustering analysis and principal component analysis. The established sample preparation and analysis methods represented a non‐targeted and practical approach with reasonably high sensitivity, precision, stability and reproducibility, providing comprehensive evaluation of the quality of sweet cherries while allowing the tentative classification of cherry varieties. The results revealed the variety‐dependent nature of the HPLC fingerprints of sweet cherries, and the fruit groupings according to their chemical composition (three groups based on phenolics, or four groups if organic acids were of main interest). All cherries were rich in organic acids, hydroxycinnamic acids, hydroxybenzoic acids, anthocyanins, flavan‐3‐ols, flavonols and other flavonoids, with malic acid, cyanidin‐3‐O‐rutinoside, p‐coumaroylquinic acid, neochlorogenic acid and rutin as the characteristic compounds (in the range of 0.57–1.80, 0.002–1.390, 0.370–3.083, 0.38–1.87 and 0.020–0.167 mg g−1 fruit fresh weight, respectively). While anthocyanin and flavonol patterns were useful for a varietal assignment of cherries, cyanidin‐3‐O‐rutinoside could represent a preliminary index for grouping similar cultivars and colours.

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Section: Resultsmentioning

confidence: 99%

Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis

Jia

Waterhouse

Sun‐Waterhouse

et al. 2019

Int J of Food Sci Tech

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“…Then extraction with an organic solvent was done to recover less polar polyphenols. Anthocyanin yields found were better (5967-131, 868 mg/kg dm) [24] than those obtained from grape skins from fresh fruits (1211.8 mg/kg dm) [21] due to previous thermic and enzymatic treatments during wine production, which helped release anthocyanins.…”

Section: Ars Extractionmentioning

confidence: 80%

“…For example, anthocyanidins, procyanidins, and flavonols were obtained from grape skins using MAE and UAE at 50 AE 5°C. This work also demonstrated that the yields obtained by MAE with UAE were improved up to 40% (86.39-121.18 mg/100 g dm) [21]. Acid conditions have also been tested to improve the extraction of anthocyanins (anthocyanidin glycosides) from grape peels separated from red grape pomace from vintages 2001 to 2002.…”

Section: Ars Extractionmentioning

confidence: 83%

“…Cyanidin 32 Saskatoon berry pomace [15], grape skin [21], blueberry waste [33] Malvidin 33 Grape skin [21], blueberry waste [33] Peonidin 34 Grape skin [21], grape pomace [24], blueberry waste [33] Petunidin 35 Grape pomace [24], blueberry waste [33] Flavonol Quercetin 36 and glycosides Saskatoon berry pomace [15], Vidal grape pomace [27], pear fiber [3], grape skin [21], mango peels [31], jocote peels [19], grape pomace [24], lemon pomace [34] Kaempferol 37 and glycosides Vidal grape pomace [27], grape skin [21], mango peels [31], jocote [19], lemon pomace [35], pomegranate seeds [29] Isorhamnetin 38, glycosides Apple fiber [3], grape skin [21] Myricetin 39 glycosides Grape skin [21] Rhamnetin 40 glycosides Mango peels [27], jocote peels [19] Flavanone Naringenin 41 Orange peels [18], lemon pomace [34] Naringin 42 Orange peels [18], lemon pomace [34], yuzu peels (Citrus junos) [16] Hesperidin 43 Orange peels [18], lemon pomace [34], yuzu peels (Citrus junos) [16] Narirutin 44 Orange peels [18] Hesperetin 45 Orange peels [18], lemon pomace [34] Flavone…”

Section: Example Of Arsmentioning

confidence: 99%

“…Antioxidant Compounds from Agro-Industrial Residue DOI: http://dx.doi.org /10.5772/intechopen.85184 mainly pomace, peels, seeds, and fibers from fruits such as acerola (Malpighia) [12], coffee [13], mandarin oranges (Citrus) [14], berries [15], yuzu (Citrus) [16], mangoes [17], apples [3], pears [3], oranges [18], jocote (Spondias purpurea L.) [19], cocoa husks [20], and grapes [21].…”

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confidence: 99%

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Antioxidant Compounds from Agro-Industrial Residue

Hernández-Carlos¹,

Santos-Sánchez²,

Salas-Coronado³

et al. 2019

Antioxidants

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Agro-industrial residues are a potential source of antioxidant compounds, which in general are phenolic compounds with a large chemical variability. The structure and the complexity of the phenolic compounds (polyphenols) determine their antioxidant capacity, pretreatments, and extraction methods. This chapter gives an overview of the chemical complexity of the phenolic compounds found in extractable and non-extractable fractions of agro-industrial residues, and representative compounds that are present in such residues are shown. Moreover, extraction methods described in this review showed the use of nonconventional technologies and chemical, enzymatic, or thermic treatments, useful to transform non-extractable polyphenols (NEP) to extractable polyphenol (EP) and then apply the EP extraction methods and recover antioxidants.

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Optimization and component identification of ultrasound‐assisted extraction of functional compounds from waste blackberry (Rubus fruticosus Pollich) seeds

Yang,

Wang,

Zhou

et al. 2024

J Sci Food Agric

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BACKGROUNDBlackberry seeds, as a by‐product of processing, have potential bioactive substances and activities. A response surface method was used to determine the optimal conditions of blackberry seed extracts (BSEs) with high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity by ultrasound‐assisted extraction (UAE). The composition and antioxidant capacity of BSEs were further analyzed.RESULTSThe optimal conditions were material‐to‐liquid ratio of 0.07 g mL−1, ethanol concentration of 56%, extraction temperature of 39 °C and ultrasonic power of 260 W. Using these conditions, the extraction yield and total polysaccharide, phenolic and anthocyanin contents in BSEs were 0.062 g g−1 and 633.91, 36.21 and 3.07 mg g−1, respectively. The Fourier transform infrared spectra of BSEs exhibited characteristic peaks associated with polysaccharide absorption. The antioxidant capacity, DPPH and 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging activity, and ferric reducing antioxidant power of BSEs were 1533.19, 1021.93 and 1093.38 mmol Trolox equivalent g−1, respectively. The delphinidin‐3‐O‐glucoside, paeoniflorin‐3‐O‐glucoside and cyanidin‐3‐O‐arabinoside contents in BSEs were 3.05,12.76 and 1895.90 ± 3.45 μg g−1. Five polyphenols including gallic acid, coumaric acid, ferulic acid, catechin and caffeic acid were identified and quantified in BSEs with its contents at 8850.43, 5053.26, 4984.65, 1846.91 and 192.40 μg g−1.CONCLUSIONThese results provide a method for preparing BSE containing functional components such as polysaccharides, phenols and anthocyanins through UAE, and BSEs have potential application in food industries. © 2024 Society of Chemical Industry.

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Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques

Cited by 36 publications

References 37 publications

Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis

Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis

Antioxidant Compounds from Agro-Industrial Residue

Optimization and component identification of ultrasound‐assisted extraction of functional compounds from waste blackberry (Rubus fruticosus Pollich) seeds

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