Agro-industrial potential of exotic fruit byproducts as a source of food additives

Ayala-Zavala, J. Fernando; Vega-Vega, Violeta; Rosas-Domínguez, Cindy; Palafox-Carlos, H.; Villa-Rodríguez, José A.; Siddiqui, Mohammed Wasim; Dávila-Aviña, Jorge; González‐Aguilar, Gustavo A.

doi:10.1016/j.foodres.2011.02.021

Cited by 549 publications

(324 citation statements)

References 86 publications

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“…This observation may be due to the highest values of phenolic contains in mango seed pulp than mango seed kernel ( Table 2). The similar results are obtained by (Kalt, 2005;Ayala-Zavala et al, 2011). They reported that the phenolic compounds are located preferentially in peel and seeds and in a lesser extent in the flesh.…”

Section: Discussionsupporting

confidence: 85%

Natural Antioxidant Ingredient From by-Products of Fruits

El-Baroty

Khalil²,

Mostafa³

2014

American Journal of Agricultural and Biological Sciences

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The contents of total phenolics compounds and their phenolic constituents were quantified in organic and aqueous of four varieties (Zebdia, Sukkari, taimor and Hindi) of mango (Mangifera indica L.), seeds pulp and kernel, one varieties of pomegranate (Punica ranatum L., peel) and peanut (Arachis hypogaea L., Giza 6, shell) by-products. The antioxidant activities of all by products extracts were assessed by five antioxidant methods as well as by rancimate test. The total Phenolic content of aqueous and organic extracts of among all mango varieties, pomegranate and peanut shell showed the content values ranging from 71.06 to 124.18 mg/100g, 95.07 to 124.18 mg/100g and 41.64 to 71.06, respectively. Nineteen phenolic compounds were identified by High Performance Liquid Chromatography (HPLC) among all mango varieties, of which vanillic acid, benzoic acid and mangiferin were occurred in high amounts. The major phenolic compounds were detected in pomegranate and peanut shell were chlorogenic and gallic and caffeic (24.42%), respectively. All fruits by products were exhibited remarkable antioxidant activity, with various degrees in all tested methods. However, among all by-products extracts, organic extract had higher antioxidant than that aqueous extracts toward all antioxidant tested. Mango kernel peel and pomegranates showed high radical scavenging activity, which could be compared with the synthetic antioxidants Butylated Hydroxyanisol (BHA). However, all by-products extracts exhibited high inhibit effect against the lipid peroxidation of sunflower oil (at 100°C) as assessed by rancimat methods. However, this antioxidant activity was found to be strong significant correlation with phenolic contents (p<0

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Section: Discussionsupporting

confidence: 85%

Natural Antioxidant Ingredient From by-Products of Fruits

El-Baroty

Khalil²,

Mostafa³

2014

American Journal of Agricultural and Biological Sciences

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“…Other pharmacological activities have been described for the guava, such as an antiseptic effect, the treatment of diarrhea, dysentery, diabetes mellitus, and others (Gutiérrez, Mitchell, Solis, 2008). Also, its use is suggested among other agroindustrial products, as a food additive endowed with antimicrobial, texturizing and antioxidant activities (Ayala-Zavala et al, 2011;Ashraf et al, 2016), however, its use as a source of antioxidants for cosmetic application has so far not been studied in detail.…”

Section: Introductionmentioning

confidence: 99%

Guava: phytochemical composition of a potential source of antioxidants for cosmetic and/or dermatological applications

Chiari-Andréo

Trovatti

Marto

et al. 2017

Braz. J. Pharm. Sci.

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Guava (Psidium guajava L.) is a native fruit of the American tropics with commercial applications for its taste, flavor and aroma. Numerous pharmacological uses have been described for it, such as the antiseptic effect of its leaves, the use of the fresh fruit and tea from its leaves for the treatment of diarrhea, dysentery, diabetes mellitus, and others. However, considering its rich composition, the guava also is a potential source of antioxidants to be used in the development of new formulations for cosmetic and/or dermatological applications, the main focus of this research. Herein, we describe the study of the phytochemical composition and the antioxidant activity of a guava extract prepared with non-toxic solvents aiming its use at biological applications. High performance liquid chromatography and mass spectrometry were employed to identify the major components, while thermoanalytical measurements and hot stage microscopy were used to assess the chemical stability of guava fruit extract. The antioxidant activity was also evaluated assessing the SOD-like activity and ABTS free radical scavenger. The results show that the extract is a rich source of phenolic compounds, such as quercetin, kaempferol, schottenol, among many others. All of the components found in guava extract exhibit biological effects according to the literature data, mainly antioxidant properties. Uniterms

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“…Include groups of compounds such as carotenoids, flavonoids, phenolic acids, glucosinolates, dietary fiber, phytosterols, monoterpenes and very active molecules like ascorbic acid (Ayala-Zavala et al 2011). Currently, their use and consumption have been gained increasing interest among consumers and researchers because studies have been associated with a positive effect on human health.…”

Section: Bioactive Compounds As Food Additives: Advantages and Disadvmentioning

confidence: 99%

“…Extracted bioactive compounds can be incorporated to produce new functional foods, enhancing its shelf life, nutritional quality and increasing consumer acceptance of these commodities. Among the most used bioactive compounds are antioxidants, antimicrobials, probiotics and flavors, in addition to nutraceutical substances (Ayala- Zavala et al 2011;Muranyi 2013).…”

Section: Introductionmentioning

confidence: 99%

Edible coatings as encapsulating matrices for bioactive compounds: a review

et al. 2014

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Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelflife as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.

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Agro-industrial potential of exotic fruit byproducts as a source of food additives

Cited by 549 publications

References 86 publications

Natural Antioxidant Ingredient From by-Products of Fruits

Natural Antioxidant Ingredient From by-Products of Fruits

Guava: phytochemical composition of a potential source of antioxidants for cosmetic and/or dermatological applications

Edible coatings as encapsulating matrices for bioactive compounds: a review

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