Natural-based antioxidant extracts as potential mitigators of fruit browning
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/31684 |
Resumo: | Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Natural-based antioxidant extracts as potential mitigators of fruit browningNatural-based extractsEnzymatic browningPhenolic compoundsAntioxidant activityFruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.MDPIVeritati - Repositório Institucional da Universidade Católica PortuguesaDias, CindyFonseca, Alexandre M. A.Amaro, Ana L.Vilas-Boas, Ana A.Oliveira, AnaSantos, Sónia A. O.Silvestre, Armando J. D.Rocha, Sílvia M.Isidoro, NélsonPintado, Manuela2021-01-19T15:44:57Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/31684engDias, C., Fonseca, A., Amaro, A. L., Vilas-Boas, A. A., Oliveira, A., Santos, S. A., ... Pintado, M. (2020). Natural-based antioxidant extracts as potential mitigators of fruit browning. Antioxidants, 9(8), 71510.3390/antiox90807152076-392185090669897PMC746362132784698000567162900001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-09-06T12:30:20Zoai:repositorio.ucp.pt:10400.14/31684Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:30:20Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Natural-based antioxidant extracts as potential mitigators of fruit browning |
title |
Natural-based antioxidant extracts as potential mitigators of fruit browning |
spellingShingle |
Natural-based antioxidant extracts as potential mitigators of fruit browning Dias, Cindy Natural-based extracts Enzymatic browning Phenolic compounds Antioxidant activity |
title_short |
Natural-based antioxidant extracts as potential mitigators of fruit browning |
title_full |
Natural-based antioxidant extracts as potential mitigators of fruit browning |
title_fullStr |
Natural-based antioxidant extracts as potential mitigators of fruit browning |
title_full_unstemmed |
Natural-based antioxidant extracts as potential mitigators of fruit browning |
title_sort |
Natural-based antioxidant extracts as potential mitigators of fruit browning |
author |
Dias, Cindy |
author_facet |
Dias, Cindy Fonseca, Alexandre M. A. Amaro, Ana L. Vilas-Boas, Ana A. Oliveira, Ana Santos, Sónia A. O. Silvestre, Armando J. D. Rocha, Sílvia M. Isidoro, Nélson Pintado, Manuela |
author_role |
author |
author2 |
Fonseca, Alexandre M. A. Amaro, Ana L. Vilas-Boas, Ana A. Oliveira, Ana Santos, Sónia A. O. Silvestre, Armando J. D. Rocha, Sílvia M. Isidoro, Nélson Pintado, Manuela |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Dias, Cindy Fonseca, Alexandre M. A. Amaro, Ana L. Vilas-Boas, Ana A. Oliveira, Ana Santos, Sónia A. O. Silvestre, Armando J. D. Rocha, Sílvia M. Isidoro, Nélson Pintado, Manuela |
dc.subject.por.fl_str_mv |
Natural-based extracts Enzymatic browning Phenolic compounds Antioxidant activity |
topic |
Natural-based extracts Enzymatic browning Phenolic compounds Antioxidant activity |
description |
Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2020-01-01T00:00:00Z 2021-01-19T15:44:57Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/31684 |
url |
http://hdl.handle.net/10400.14/31684 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Dias, C., Fonseca, A., Amaro, A. L., Vilas-Boas, A. A., Oliveira, A., Santos, S. A., ... Pintado, M. (2020). Natural-based antioxidant extracts as potential mitigators of fruit browning. Antioxidants, 9(8), 715 10.3390/antiox9080715 2076-3921 85090669897 PMC7463621 32784698 000567162900001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
mluisa.alvim@gmail.com |
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1817546983978565632 |