Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace

Detalhes bibliográficos
Autor(a) principal: Ferreira, Joana
Data de Publicação: 2023
Outros Autores: Tkacz, Karolina, Turkiewicz, Igor Piotr, Santos, Maria Isabel, Belas, Adriana, Lima, Ana, Wojdyło, Aneta, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/29790
Resumo: The main goal of this research was to investigate how particle size influences the characteristics of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment methods on the phenolic content and associated bioactivities. Pear pomace flour was fractionated into different particle sizes, namely 1 mm, 710 m, 180 m, 75 m and 53 m. Then two extraction methods, namely maceration with methanol and two-step extraction with hexane via Soxhlet followed by ultrasound extraction with methanol, were tested. Total phenolic and total flavonoid contents ranged from 375.0 to 512.9 mg gallic acid/100 g DW and from 24.7 to 34.6 mg quercetin/100 g DW, respectively. Two-step extraction provided antioxidant activity up to 418.8 (in FRAP assay) and 340.0 mg Trolox/100 g DW (in DPPH assay). In order to explore various bioactive properties, this study assessed the inhibitory effects of enzymes, specifically -amylase and -glucosidase (associated with antidiabetic effects), as well as angiotensin-converting enzyme (linked to potential antihypertensive benefits). Additionally, the research investigated antibacterial potential against both Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria, revealing significant results (p < 0.05), particularly in the case of the two-step extraction method. This investigation underscores the substantial value of certain food industry wastes, highlighting their potential as bioactive ingredients within the framework of a circular economy.
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spelling Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomacepear pomaceantidiabeticACETPCTFCantioxidantThe main goal of this research was to investigate how particle size influences the characteristics of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment methods on the phenolic content and associated bioactivities. Pear pomace flour was fractionated into different particle sizes, namely 1 mm, 710 m, 180 m, 75 m and 53 m. Then two extraction methods, namely maceration with methanol and two-step extraction with hexane via Soxhlet followed by ultrasound extraction with methanol, were tested. Total phenolic and total flavonoid contents ranged from 375.0 to 512.9 mg gallic acid/100 g DW and from 24.7 to 34.6 mg quercetin/100 g DW, respectively. Two-step extraction provided antioxidant activity up to 418.8 (in FRAP assay) and 340.0 mg Trolox/100 g DW (in DPPH assay). In order to explore various bioactive properties, this study assessed the inhibitory effects of enzymes, specifically -amylase and -glucosidase (associated with antidiabetic effects), as well as angiotensin-converting enzyme (linked to potential antihypertensive benefits). Additionally, the research investigated antibacterial potential against both Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria, revealing significant results (p < 0.05), particularly in the case of the two-step extraction method. This investigation underscores the substantial value of certain food industry wastes, highlighting their potential as bioactive ingredients within the framework of a circular economy.MDPIRepositório da Universidade de LisboaFerreira, JoanaTkacz, KarolinaTurkiewicz, Igor PiotrSantos, Maria IsabelBelas, AdrianaLima, AnaWojdyło, AnetaSousa, Isabel2024-01-11T17:41:04Z2023-112023-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/29790engFerreira, J.; Tkacz, K.; Turkiewicz, I.P.; Santos, M.I.; Belas, A.; Lima, A.;Wojdyło, A.; Sousa, I. Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace. Foods 2023, 12, 4325.10.3390/foods12234325info: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:RCAAP2024-01-14T01:32:37Zoai:www.repository.utl.pt:10400.5/29790Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:40:29.081874Repositório 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 Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
title Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
spellingShingle Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
Ferreira, Joana
pear pomace
antidiabetic
ACE
TPC
TFC
antioxidant
title_short Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
title_full Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
title_fullStr Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
title_full_unstemmed Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
title_sort Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
author Ferreira, Joana
author_facet Ferreira, Joana
Tkacz, Karolina
Turkiewicz, Igor Piotr
Santos, Maria Isabel
Belas, Adriana
Lima, Ana
Wojdyło, Aneta
Sousa, Isabel
author_role author
author2 Tkacz, Karolina
Turkiewicz, Igor Piotr
Santos, Maria Isabel
Belas, Adriana
Lima, Ana
Wojdyło, Aneta
Sousa, Isabel
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Ferreira, Joana
Tkacz, Karolina
Turkiewicz, Igor Piotr
Santos, Maria Isabel
Belas, Adriana
Lima, Ana
Wojdyło, Aneta
Sousa, Isabel
dc.subject.por.fl_str_mv pear pomace
antidiabetic
ACE
TPC
TFC
antioxidant
topic pear pomace
antidiabetic
ACE
TPC
TFC
antioxidant
description The main goal of this research was to investigate how particle size influences the characteristics of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment methods on the phenolic content and associated bioactivities. Pear pomace flour was fractionated into different particle sizes, namely 1 mm, 710 m, 180 m, 75 m and 53 m. Then two extraction methods, namely maceration with methanol and two-step extraction with hexane via Soxhlet followed by ultrasound extraction with methanol, were tested. Total phenolic and total flavonoid contents ranged from 375.0 to 512.9 mg gallic acid/100 g DW and from 24.7 to 34.6 mg quercetin/100 g DW, respectively. Two-step extraction provided antioxidant activity up to 418.8 (in FRAP assay) and 340.0 mg Trolox/100 g DW (in DPPH assay). In order to explore various bioactive properties, this study assessed the inhibitory effects of enzymes, specifically -amylase and -glucosidase (associated with antidiabetic effects), as well as angiotensin-converting enzyme (linked to potential antihypertensive benefits). Additionally, the research investigated antibacterial potential against both Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria, revealing significant results (p < 0.05), particularly in the case of the two-step extraction method. This investigation underscores the substantial value of certain food industry wastes, highlighting their potential as bioactive ingredients within the framework of a circular economy.
publishDate 2023
dc.date.none.fl_str_mv 2023-11
2023-11-01T00:00:00Z
2024-01-11T17:41:04Z
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/10400.5/29790
url http://hdl.handle.net/10400.5/29790
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ferreira, J.; Tkacz, K.; Turkiewicz, I.P.; Santos, M.I.; Belas, A.; Lima, A.;Wojdyło, A.; Sousa, I. Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace. Foods 2023, 12, 4325.
10.3390/foods12234325
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
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