EventsThe 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
Event submissions
Published
with-doi10.3390/Foods2022-13032
This submission belongs to the session 6. Nutraceuticals and Functional Foods of the event The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
Published date
13 Oct, 2022
Academic Editor
author-avatarAntonio Cilla
Citation
Filipe Fernandes, Kiano Gorissen, Cristina Delerue-Matos, Clara Grosso, Valorisation of agro-food by-products for the extraction of phenolic compounds, in Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing, 1 October–15 October 2022, MDPI: Basel, Switzerland, doi: 10.3390/Foods2022-13032
Share
Email
Facebook
Twitter
LinkedIn

Valorisation of agro-food by-products for the extraction of phenolic compounds

image
Filipe Fernandes 1
Kiano Gorissen 2,3
image
Cristina Delerue-Matos 2
image
Clara Grosso 2
1. REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal, Portugal
2. REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
3. Chemistry Department, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium
Abstract

The agro-food industries are responsible for the creation of vast amounts of by-products. With sustainability in mind, the valorisation of these residues is of the utmost importance. One of the many ways these residues can be valorised is by extracting bioactive compounds, namely phenolic compounds1. These compounds are abundant in plants and have remarkable bioactivities, namely antioxidant activity. Hence, they are much sought after in several industries, such as the nutraceutical, cosmetic and biomedical industries2.

The aim of this work was to extract phenolic compounds from several types of by-products from different agro-food industries and quantify their antioxidant activity through TPC, DPPH•, and ABTS•+ scavenging activities, and FRAP assay. The highest extraction yields obtained were for the pineapple core (64.70%), oat concentrate (59.92%), and mango peel (55.65%). The post-distillation residue of Cistus ladanifer L. stems and leaves and spent coffee grounds were the samples presenting the highest TPC values (134.64 ± 14.73 - 201.16 ± 4.02 mg gallic acid/ g dry extract), as well as those displaying the strongest DPPH• (569.64 ± 78.08 - 831.04 ± 92.51 mg TROLOX eq/ g dry extract) and ABTS•+( 1060.99 ± 173.59 - 2998.99 ± 353.70 mg TROLOX eq/ g dry extract) scavenging activities. For the FRAP assay, the highest values obtained were for the spent coffee ground, frozen coffee silverskins, and dried Stevia rebaudiana Bertoni (22.32 ± 3.25 - 86.06 ± 5.74 μmol ascorbic acid eq/ g dry extract).

The results obtained offer valuable information that demonstrates the potential for valorisation of these by-products.

References

  1. Gil-Martín, E. et al. Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products. Food Chemistry 378, 131918 (2022).
  2. Alara, O. R., Abdurahman, N. H. & Ukaegbu, C. I. Extraction of phenolic compounds: A review. Current Research in Food Science 4, 200–214 (2021).
Keywords
By-products
phenolic compounds
antioxidant activity
Manuscript
Valorisation of agro-food by-products for the extraction of phenolic compounds_CG_15082022 (1)[2764] final.pdf
Histopathological evaluation of mice’s liver and kidney after exposure to an elderberry extract
Staphylococcus aureus inactivation in a non-ready-to-eat sausage formulated with Bixa orellana extract: A dynamic model