Characterization of Apple Pectin – A Chromatographic Approach

Canteri, Maria Helene Giovanetti; Nogueira, Alessandro; Petkowicz, Carmen Lúcia de Oliveira; Wosiacki, Gilvan

doi:10.5772/52627

Cited by 10 publications

(6 citation statements)

References 33 publications

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“…From 271 kg of apple, 58.24 kg of AP (peel, seeds, and stem) resulted. As such, 21.49% AP was obtained, in the same range as other different publications ( Giovanetti Canteri et al, 2012 ; Candrawinata et al, 2013 ; Gunes et al, 2019 ). After this step, the moisture content obtained for AP (73.70% ± 3.9%) is in the same range as that in the literature, which typically contains 66.4%–78.2% moisture ( Shalini and Gupta, 2010 ; Lobo and Dorta, 2019 ).…”

Section: Resultssupporting

confidence: 85%

“…As such, the residue is composed of a mixture of peel, core, seed, calyx, stem, and pulp. A significant fraction comes from the epi-mesocarp, accounting for 95.5% of the solid waste ( Giovanetti Canteri et al, 2012 ). The AP composition consists of 94.5% flesh and skin, 4.1% seeds, and 1.1% fruit stems ( Candrawinata et al, 2013 ; Gunes et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

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Apple Pomace as a Sustainable Substrate in Sourdough Fermentation

et al. 2021

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Innovations range from food production, land use, and emissions all the way to improved diets and waste management. Global apple production has amounted to over 87 million tons/year, while 18% are processed, resulting in 20–35% (apple fruit fresh weight) apple pomace (AP). Using modern AP management, integrated knowledge in innovative fermentation demonstrates opportunities for reducing environmental pollution and integration into a circular economy. With this association in view, integrating AP flour during sourdough fermentation increases the nutritional value, highlighting a new approach that could guide innovative fermented foods. In this study, the wheat flour (WF) and AP flour were mixed at different ratios, hydrated with water (1:1 w/v), and fermented using a selective culture of Fructilactobacillus florum DSM 22689 and baker’s yeast (single and co-culture). Sourdough fermentation was monitored and analyzed for 72 h. Results suggested that AP may be an important source of organic acids and fermentable sugars that increase nutritional sourdough value. AP flour addition in WF had a positive effect, especially in fermentations with 95% WF and 5% AP, mainly in co-culture fermentation.

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Section: Resultssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation

et al. 2021

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“…Interestingly, it has been previously proposed that plant sources do not contain the long chain n-3 PUFA EPA, DPA, and DHA due to lack of appropriate enzyme machinery for producing them from ALA and LA, yet Guil et al have reported the presence of low amounts of both EPA and DHA in several natural plants [ 30 ], which was also recently observed in tea PL bioactives [ 23 ] but also in the ACBP-derived PL bioactives assessed in the present study and in the PL bioactives of apple products (apple juice and cider) from the same apple varieties (Jonagold, Dabinett, and Aston Bitter) [ 7 ], while apple-derived rhamnogalacturonan II, the most structurally complex segment of the 10% of apple pectin, and its unusual sugar-based compounds have also been reported to contain DHA as determined by GC–MS of their trimethylsilyl-esters O-methyl glycosides [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

Anti-Inflammatory and Anti-Platelet Properties of Lipid Bioactives from Apple Cider By-Products

et al. 2021

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The valorization of food industry by-products as sources of bioactive compounds is at the forefront of research in functional foods and nutraceuticals. This study focuses on bioactives of apple cider by-products (ACBPs) with putative cardio-protective properties. Total lipids (TLs) were extracted from ACBPs of apple varieties that are low (ACBP1), medium (ACBP2), and high (ACBP3) in tannins and were further separated into polar lipids (PLs) and neutral lipids (NLs). The functionality of these lipid extracts and of their HPLC-derived lipid fractions/PL subclasses were assessed in vitro against human platelet aggregation induced by the thrombotic and inflammatory platelet agonists platelet-activating factor (PAF) and adenosine diphosphate (ADP). The fatty acid profile of PLs and their most bioactive lipid fractions were evaluated by GC–MS analysis. The PL extracts exhibited higher specificity against the PAF-induced platelet aggregation compared to their anti-ADP effects, while TL and NL showed lower bioactivities in all ACBPs. HPLC analysis unveiled that the most bioactive PL from all ACBPs were those in PL fraction 3 containing phosphatidylcholines (PCs). PLs from all ACBPs and their PC bioactives were rich in polyunsaturated fatty acids (PUFAs) and especially in the essential omega-6 (n-6) linoleic acid (LA) and omega-3 (n-3) alpha linolenic acid (ALA), with favorably low values of the n-6/n-3 PUFA ratio, thus providing a rationale for their higher anti-inflammatory bioactivities. Within this study, highly bioactive PL compounds with strong anti-inflammatory and anti-platelet properties were identified in ACBPs, which can be potentially utilized for producing cardio-protective functional foods and/or nutraceuticals.

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“…These alterations in the fatty acid composition and structure activity relationships between the food-grade extracted and the conventionally extracted PL-bioactives seem also to be associated with the lower efficacy of the food-grade extraction method to extract PLs containing more hydrophobic fatty acids with longer chains like the n-3 LC-PUFA (EPA, DPA and DHA), in comparison to the more hydrophobic organic solvents (chloroform and petroleum ether) used in the conventional extraction methodology, in which low but considerable amounts of such PL containing n-3 LC-PUFA like EPA, DPA and DHA were detected [22]. Since such long-chain PUFAs are usually trapped within the pectin of apple pomace [31], it seems that the milder and more polar food-grade solvents cannot break these complexes to extract these long-chain PUFA bioactives, in contrast to the more intense chloroform-based non-food-grade conventional extraction methods. These differences were expected with the change in lipid extraction procedures as it has been recorded in the literature that different extraction methods can produce different fatty acid compositions [32] Nevertheless, this result did not affect the bioactivities of the FGE-ACBP-PL, suggesting that other fatty acids bound in the food-grade extracted PL seems to participate in their anti-inflammatory properties like the ALA and bioactive monounsaturated fatty acids (MUFA) like oleic acid (OA, C18:1c9), which was the most abundant MUFA in all PL extracts of the three ACBPs.…”

Section: Fatty Acid Composition Of Food-grade Extracted Bioactive Pls...mentioning

confidence: 99%

Enrichment of Whole-Grain Breads with Food-Grade Extracted Apple Pomace Bioactives Enhanced Their Anti-Inflammatory, Antithrombotic and Anti-Oxidant Functional Properties

Tsoupras,

Moran,

Shiels

et al. 2024

Antioxidants

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Apple pomace (AP) is a bio-waste product of apples that is co-produced as a by-product during apples’ processing for making apple-based products, mainly apple juice, cider and vinegar. AP is a rich source of several bioactives that can be valorized as ingredients for developing novel functional foods, supplements and nutraceuticals. Within the present study, food-grade extracts from AP with different tannin contents were found to contain bioactive polar lipids (PLs), phenolics and carotenoids with strong anti-oxidant, antithrombotic and anti-inflammatory properties. The extract from the low-in-tannins AP showed stronger anti-inflammatory potency in human platelets against the potent thrombo-inflammatory mediator platelet-activating factor (PAF), while it also exhibited considerable anti-platelet effects against the standard platelet agonist, adenosine diphosphate (ADP). The infusion of 0.5–1.0 g of this bioactive AP extract as functional ingredients for whole-grain bread-making resulted in the production of novel bio-functional bread products with stronger anti-oxidant, antithrombotic and anti-inflammatory potency against both PAF and ADP in human platelets, compared to the standard non-infused control breads. Structural analysis by LCMS showed that the PL-bioactives from all these sources (AP and the bio-functional breads) are rich in bioactive unsaturated fatty acids (UFA), especially in the omega-9 oleic acid (OA; 18:1n9), the omega-3 alpha linolenic acid (ALA; 18:n3) and the omega-6 linoleic acid (LA; 18:2n6), which further supports their strong anti-inflammatory and antithrombotic properties. All food-grade extracted AP including that infused with AP-bioactives novel functional breads showed higher hydrophilic, lipophilic and total phenolic content, as well as total carotenoid content, and subsequently stronger antioxidant capacity. These results showed the potential of appropriately valorizing AP-extracts in developing novel bio-functional bakery products, as well as in other health-promoting applications. Nevertheless, more studies are needed to fully elucidate and/or validate the anti-inflammatory, antithrombotic and antioxidant potential of novel bio-functional products across the food and cosmetic sectors when infused with these AP bioactives.

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Characterization of Apple Pectin – A Chromatographic Approach

Cited by 10 publications

References 33 publications

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation

Anti-Inflammatory and Anti-Platelet Properties of Lipid Bioactives from Apple Cider By-Products

Enrichment of Whole-Grain Breads with Food-Grade Extracted Apple Pomace Bioactives Enhanced Their Anti-Inflammatory, Antithrombotic and Anti-Oxidant Functional Properties

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