Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield
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ORIGINAL ARTICLE
Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield Alfredo Aires1
•
Rosa Carvalho2
Revised: 21 October 2019 / Accepted: 23 April 2020 Association of Food Scientists & Technologists (India) 2020
Abstract A response surface methodology was used to study the conditions for a maximum recovery of phenolics from processing kiwi fruit residues. Ethanolic extracts were prepared with different conditions of pH (2, 5, 10), temperature (30, 50 and 70 8C) and time (10, 20, 30 min). Total phenolics, total flavonoids content and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl scavenging capacity and ferric reducing antioxidant power were determined. Samples from optimal extraction condition were injected HPLC-DAD system to access the phenolic profile and content. The best extraction conditions were pH solvent of 2, 70 8C of temperature and 20 min of extraction. Ten phenolics were identified: caffeic acid and its derivatives, chlorogenic acid and ferulic acid, (?)-catechin, (-)-epicatechin), rutin and quercitrin. These phenolics often reported as having important antioxidant, antiinflammatory, antiaging and anticancer activities, turn this residues and excellent source of bioactive compounds to be used in agro-food, cosmetics or phytochemical industries. Keywords Kiwi fruit; processing Residues Bioactive phytochemicals Bio-based products Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04466-7) contains supplementary material, which is available to authorized users. & Alfredo Aires [email protected] 1
Centre for the Research and Technology for AgroEnvironment and Biological Sciences, CITAB, University of Tra´s-Os-Montes E Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal
2
Agronomy Department, School of Agrarian and Veterinarian Sciences, University of Tra´s-Os-Montes E Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal
Introduction Phenolics are a group of hydroxylated molecules largely present in plants, gathered in different type of structures with a common aromatic ring (Działo et al. 2016), which have been associated with important antioxidant anti-inflammatory, antidiabetic, anti-aging, anticancer and antimicrobial (Johansson et al. 2014; Peng et al. 2016; Lemus-Mondaca et al. 2018; Lu et al. 2018; Ahangarpour et al. 2019; Caban et al. 2019; Cesari et al. 2019; Elfalleh et al. 2019; Zhu et al. 2019) activities. In recent years, the growing antibiotic resistance phenomena from bacteria to currents drugs and the need for having safe and environmental friendly antioxidant compounds in food industry, increased the looking for new materials to recover highly effective antioxidant compounds, including phenolics. Among those materials, pomaces from different fruits processing industry have been assayed to evaluate its own potential to be a source of natural antioxidant compounds. Kiwi fruit (Actinidia deliciosa) is from a perennial vine plant that contains high levels
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