On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies
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/10400.1/20107 |
Resumo: | The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called “Aguardente de Medronho”. During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 ◦C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15–20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health. |
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On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookiesArbutus unedo L.Distillate pomaceUltrasound-assisted extractionAntioxidant activityFunctional cookiesThe fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called “Aguardente de Medronho”. During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 ◦C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15–20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health.MDPISapientiaDuarte, HugoCarrera, CeferinoAliaño-González, M.J.Gutiérrez-Escobar, RocíoJiménez-Hierro, María JesúsPalma, MiguelGalego, LudovinaRomano, AnabelaMedronho, Bruno2023-10-30T14:13:53Z2023-10-092023-10-13T12:07:56Z2023-10-09T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/20107engFoods 12 (19): 3707 (2023)10.3390/foods121937072304-8158info: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:RCAAP2023-11-01T02:00:33Zoai:sapientia.ualg.pt:10400.1/20107Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:26:14.946918Repositório 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 |
On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies |
title |
On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies |
spellingShingle |
On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies Duarte, Hugo Arbutus unedo L. Distillate pomace Ultrasound-assisted extraction Antioxidant activity Functional cookies |
title_short |
On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies |
title_full |
On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies |
title_fullStr |
On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies |
title_full_unstemmed |
On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies |
title_sort |
On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies |
author |
Duarte, Hugo |
author_facet |
Duarte, Hugo Carrera, Ceferino Aliaño-González, M.J. Gutiérrez-Escobar, Rocío Jiménez-Hierro, María Jesús Palma, Miguel Galego, Ludovina Romano, Anabela Medronho, Bruno |
author_role |
author |
author2 |
Carrera, Ceferino Aliaño-González, M.J. Gutiérrez-Escobar, Rocío Jiménez-Hierro, María Jesús Palma, Miguel Galego, Ludovina Romano, Anabela Medronho, Bruno |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Duarte, Hugo Carrera, Ceferino Aliaño-González, M.J. Gutiérrez-Escobar, Rocío Jiménez-Hierro, María Jesús Palma, Miguel Galego, Ludovina Romano, Anabela Medronho, Bruno |
dc.subject.por.fl_str_mv |
Arbutus unedo L. Distillate pomace Ultrasound-assisted extraction Antioxidant activity Functional cookies |
topic |
Arbutus unedo L. Distillate pomace Ultrasound-assisted extraction Antioxidant activity Functional cookies |
description |
The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called “Aguardente de Medronho”. During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 ◦C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15–20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-30T14:13:53Z 2023-10-09 2023-10-13T12:07:56Z 2023-10-09T00:00:00Z |
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/10400.1/20107 |
url |
http://hdl.handle.net/10400.1/20107 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Foods 12 (19): 3707 (2023) 10.3390/foods12193707 2304-8158 |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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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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1799134144615153664 |