Analysis of phenolics in the peel and pulp of wild apples (Malus sylvestris (L.) Mill.)

Mihailović, Nevena R.; Mihailović, Vladimir; Kreft, Samo; Ćirić, Andrija; Joksović, Ljubinka; Đurđević, Predrag

doi:10.1016/j.jfca.2017.11.007

Cited by 38 publications

(30 citation statements)

References 54 publications

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“…Previously, Russell, et al [78] reported a higher content of phenolic acids, including gallic acid, protocatechuic acid, p-hydroxybenzoic acid, syringic acid, and sinapinic acid, in apple peels than in the peel of pears of Scottish varieties, which is consistent with our results. The study of Mihailović, et al [79] indicated that chlorogenic acid was the most dominant phenolic acid presented in the apple peel, which is in agreement with our study, which detected the highest chlorogenic acid content of 11.2 ± 0.1 mg/g for apple peels. Moreover, Veberic, et al [80] also reported that chlorogenic acid was the most abundant phenolic acid in the apple peel with the content range of 4.1-79.5 mg/100 g. The variation can be attributed to a difference in apple varieties.…”

Section: Phenolic Acidssupporting

confidence: 93%

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Suleria

Barrow

Dunshea

2020

Foods

223

157

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Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAP (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.

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Section: Phenolic Acidssupporting

confidence: 93%

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Suleria

Barrow

Dunshea

2020

Foods

223

157

View full text Add to dashboard Cite

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“…This observed difference could be partly due to the mono‐ring phenolics protocatechuic acid and gallic acid, which are unstable under high pH conditions . In addition, quercetin O ‐glycosides such as rutin and hyperoside tend to hydrolyze or degrade in acidic pH conditions and/or by enzymatic reactions …”

Section: Resultsmentioning

confidence: 99%

“…37,38 In addition, quercetin O-glycosides such as rutin and hyperoside tend to hydrolyze or degrade in acidic pH conditions and/or by enzymatic reactions. 39 of sand rice porridge. To the best of our knowledge, this is the first study to evaluate the effects of in vitro gastrointestinal digestion on phenolic release and antioxidant capacity of the solid residue.…”

Section: Phenolic Profilesmentioning

confidence: 99%

Phenolic profile and antioxidant properties of sand rice (Agriophyllum squarrosum) as affected by cooking and in vitro digestion

et al. 2019

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BACKGROUND Sand rice (Agriophyllum squarrosum) is an underutilized pseudocereal bearing edible seeds. In this study, the phenolics and antioxidant activity of sand rice seeds after cooking and in vitro digestion were extensively investigated. RESULTS Total phenolic content (TPC) of the sand rice seeds was slightly increased whereas total flavonoid content (TFC) decreased after boiling. Furthermore, nine compounds were detected in the uncooked seeds, with hyperoside (169.19 ± 6.59 µg g−1 dry weight (DW)), protocatechuic acid (167.46 ± 7.21 µg g−1 DW), and rutin (83.15 ± 3.26 µg g−1 DW) as the major components. Apart from the bioaccessible phenolics in the aqueous fraction, these compounds retained in the solid residue of the porridge were released to varying degrees during simulated digestion. In addition, these phenolic extracts also exerted considerable antioxidant potency, which was positively correlated with their corresponding TPC, TFC, and phenolic profiles. CONCLUSION These results indicated that both boiling and in vitro digestive treatments could considerably enhance the release of bioactive compounds and thus contribute antioxidant properties to sand rice porridge. These findings suggest that sand rice seed is a potential functional food and an excellent natural antioxidant source. © 2019 Society of Chemical Industry

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“…Total flavonoids content (TFC) was determined through colorimetric technique by Mihailović et al () with slight modified procedure. The extracted sample (50 µl) of each developmental stage was mixed 30 µl solution of sodium nitrite with 5% of concentration and adding 60 µl of AlCl 3 (10%).…”

Section: Methodsmentioning

confidence: 99%

Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus ) juice

Raju

Deka

2018

J Food Process Preserv

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The main aim of the paper was to evaluate the quality attributes and consumer acceptability of blood fruit (Haematocarpus validus) juice treated by thermosonication (TS) process. The major process parameters, temperature, processing time, and power load were experimented and the treated samples compared with the conventional pasteurized and untreated juice sample. Results obtained showed the TS-treated juice sample (TS-7) at 55°C/5 min/1.4 W/ml gives the maximum inactivation of pectin methyl esterase (PME), peroxidase (PO), and polyphenol oxidase (PPO) enzymes, microorganism (total bacteria and yeast and mold), and also excellent sensory qualities. In addition to this, higher retention of ascorbic acid, polyphenols, flavonoids, antioxidant, flavonols, anthocyanins was noted, besides preserving the original color. This optimized TS technique can be employed in numerous beverages industries to produce high quality of fruits and vegetables juices, squash, cordial, and other products. Practical applicationsIncreased health consciousness dictates various lifestyles changes and the need for better quality product in terms of freshness, less or no addictive usage and longer shelf life is warrant. The paper presents such technique: thermosonication (TS) which when employed in beverage's preparation gives the above-stated attributes. TS is a novel and viable technique that is employed to replace the conventional thermal processing. This shall provide great assistance to the commercial beverage industries to cater the health conscious population or otherwise and nonetheless, produced healthier, more stable and quality products which can be of therapeutic used.

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Analysis of phenolics in the peel and pulp of wild apples (Malus sylvestris (L.) Mill.)

Cited by 38 publications

References 54 publications

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Phenolic profile and antioxidant properties of sand rice (Agriophyllum squarrosum) as affected by cooking and in vitro digestion

Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus ) juice

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