Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
Autor(a) principal: | |
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Data de Publicação: | 2023 |
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/10400.5/29790 |
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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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 |
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1799136894402953216 |