Natural-based antioxidant extracts as potential mitigators of fruit browning

Detalhes bibliográficos
Autor(a) principal: Dias, Cindy
Data de Publicação: 2020
Outros Autores: 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
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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spelling 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
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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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