Bioactives Screening in Overripe Fruits and Vegetables by Liquid Chromatography Coupled to Photodiode Array and Mass Spe
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Bioactives Screening in Overripe Fruits and Vegetables by Liquid Chromatography Coupled to Photodiode Array and Mass Spectrometry Detection Margita Utczás 1,2 & Francesco Cacciola 3 Luigi Mondello 2,4,5
&
Daniele Giuffrida 3 & Marina Russo 4 & Ivana Bonaccorsi 5 & Paola Dugo 2,4,5 &
Received: 22 December 2017 / Accepted: 9 April 2018 # Springer Science+Business Media, LLC, part of Springer Nature 2018
Abstract Food waste production generated by large distribution represents an emerging issue due to the large polluting impact and, at the same time, due to the enormous increase of nutrients’ need worldwide. Overripe fruits are considered as Bfood wastes^ despite they could be yet rich sources of food ingredients and bioactives, such as carotenoids and polyphenols. In this work, a phytochemical screening of 20 selected overripe vegetables and fruits was accomplished by liquid chromatography coupled to photodiode array and mass spectrometry detection. The obtained results showed that the low-sugar-content fruits and vegetables had a higher bioactive content compared to the high-sugar fruits; in particular, tomato, wild swiss chard, green bell pepper, and lettuce leaves were the richest in bioactive phytochemicals. Green bell peppers showed the highest pigment content (875.3 mg/ kg), whereas tomato, wild swiss chard, and lettuce leaves showed the highest polyphenol contents, 4541.9, 1692.4, and 712.9 mg/ kg, respectively. This is the first work where a large-scale monitoring of bioactives in overripe fruits was carried out and two mixtures of fresh and dry material for animal feed are presented. Keywords Carotenoids . Polyphenols . Overripe fruits . Food analysis . Liquid chromatography . Mass spectrometry
Introduction Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12161-018-1257-3) contains supplementary material, which is available to authorized users. * Francesco Cacciola [email protected] 1
University of Physical Education, Alkotás utca 44, Budapest 1123, Hungary
2
Chromaleont s.r.l., c/o Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, viale Annunziata, 98168 Messina, Italy
3
Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, Via Consolare Valeria, 98125 Messina, Italy
4
Department of Medicine, University Campus Bio-Medico of Rome, Via Álvaro del Portillo 21, 00128 Rome, Italy
5
Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, Viale Annunziata, 98168 Messina, Italy
It is notorious that the growing, processing, and preparation of food result in the production of various degree of waste material (Sharma et al. 2017). The term Bfood wastes^ differs from Bfood by-products,^ the latter considered as secondary product derived from a manufacturing process. Although some food industry by-products and food wastes have been utilized, e.g., natural dyes for textile dy
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