On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies

Detalhes bibliográficos
Autor(a) principal: Duarte, Hugo
Data de Publicação: 2023
Outros Autores: Carrera, Ceferino, Aliaño-González, M.J., Gutiérrez-Escobar, Rocío, Jiménez-Hierro, María Jesús, Palma, Miguel, Galego, Ludovina, Romano, Anabela, Medronho, Bruno
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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spelling 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
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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
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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