The Role of Fruit by-Products as Bioactive Compounds for Intestinal Health

Abstract

The fruit processing industry generates large amounts of wastes (pomace, seeds, peels) that causes negative environmental impact with considerable treatment expenses. Nevertheless, various studies demonstrated that these by-products are still rich in bioactive compounds, especially dietary fibres and phenolic compounds, thus leading to significant chemical, physical and biological properties. These characteristics make fruits by-products a good source for new supplements in food products having important effect on intestinal function. Thus, the aim of this review is to evaluate the different bioactive compounds isolated from fruit by-products and to analyse their application in various formulations for the food and nutraceutical industries. In consideration of the biological properties of these compounds, their role in the functioning and action on intestine and gut flora was discussed.

Evaluation of Turkish Delight Prepared With Pigments And Essential Oils Extracted From Clementine (Citrus Clementine) Peels As Natural Antioxidants

“…The major compounds of clementine essential oils were D-Limonene 66.88%, while the dominant components clementine essential oils were Diethyl malate 6.79 % and Linalool 5.25%, Geranial and α-Terpinene (1.66 and 1.62%) were identified by the GC/MS analyses (Table 1). It has been found by Zhang et al and Chaouch et al 16,8 that the yield of citrus essential oils in most of the cases ranged from 0.2-2.0% which is following our results. It has been found by Chen et al 17 that the total oil yield from sweet orange 0.80%, eureka lemon 0.90%, and mandarin 0.80% which were lower than our results.…”

Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization

“…Numerous studies have shown that waste from fruit processing has a high content of bioactive compounds with high antioxidant capacity [16,17], with a beneficial role on human health [18][19][20]. International scientific research has focused on the characterization of fruit by-products and their further incorporation for the development of functional foods and beverages [21].…”

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

“…The most common key compounds from F&V by-products are polyphenols ( Figure 1 : phenolic acids and their polymeric derivatives, such as lignans, stilbenes, tannins, and flavonoids) in skins, pulp, seeds, or pomace [ 24 ]. Phenolic acids are common in F&V by-products such as apple pomace (chlorogenic acid, and cryptochlorogenic acid) [ 25 ], artichoke (bracts, leaves and stems) (chlorogenic acid) [ 26 ], mango kernel and leaves (gallic acid, and ellagic acid) [ 27 ], pomegranate peel (caffeic acid, chlorogenic acid, ellagic acid, and gallic acid) [ 28 ], potato peel (chlorogenic acid, ferulic, gallic, protocatechuic and caffeic acid) [ 29 ], tomato peel (3-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and 3,4,5-tri-caffeoylquinic acid) [ 30 ] and blueberry pomace (cinnamic acid derivatives) [ 22 , 31 , 32 , 33 ]. Among flavonoids, flavones, flavanones, anthocyanidins, and flavonols can be found in grape pomace (catechins, anthocyanins, stilbenes, and flavonol glycosides), onion skin (quercetin 3,40-O-diglucoside and quercetin 4-o-monoglucoside and isorhamnetin-3-glucoside) [ 34 ], tomato peel (lycopene, naringenin chalcone and naringenin) [ 30 ], apple pomace (hydroxycinnamates, phloretin glycosides, quercetin glycosides, catechins, procyanidins, and epicatechin) [ 25 ], figs peel (cyanidin-3-rutinoside, cyanidin-3,5-diglucoside, cyanidin-3-O-diglucoside, epitecatechin, catechin and quercetin-rutinoside) [ 32 ], blueberry pomace (anthocyanins and flavonol-glycosides) [ 33 ], and citrus peel (eriocitrin, hesperidin, and naringin) [ 22 , 31 , 32 , 35 ].…”