Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation

Carneiro, Tuânia Soares; Dutra, Maria da Conceição Prudêncio; Lima, Débora Andrade; Araújo, A. J. de B.; Constant, Patrícia Beltrão Lessa; Lima, Marcos dos Santos

doi:10.1016/j.fbio.2022.101930

Cited by 3 publications

(1 citation statement)

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“…Despite the presence of a limited number of papers examining the changes in the bioaccessibility of bioactive compounds as a result of industrial freezing process [16][17][18], to the best of our knowledge no previous study investigated the changes in the bioaccessibility of carotenoids and polyphenols in organic Butternut squash at different stages of the industrial freezing process. Similarly, although there are several studies in the literature that have applied in vitro gastrointestinal digestion models directly to fruit and vegetable wastes [19][20][21][22], this study stands out as the first to investigate the bioaccessibility of carotenoids and polyphenols from squash wastes.…”

Section: Introductionmentioning

confidence: 99%

Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash (Cucurbita moschata): Impact of Industrial Freezing Process

Kamiloglu,

Koc Alibasoglu,

Acoglu Celik

et al. 2024

Foods

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Butternut squash (Cucurbita moschata) is recognized as a functional food due to its abundant content of health-promoting compounds, including carotenoids and polyphenols. The aim of this study was to examine the impact of industrial freezing stages on the bioaccessibility of carotenoids and polyphenols in organic Butternut squash supplied for baby food. Identification and quantification of bioactive compounds were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively. The results revealed that industrial freezing of squash did not cause a significant change in bioaccessibility of α- and β-carotene. On the other hand, frozen squash was found to contain higher levels of bioaccessible epicatechin (main flavonoid) (117.5 mg/kg) and syringic acid (main phenolic acid) (32.0 mg/kg) compared to fresh internal fruit. Moreover, the levels of bioaccessible epicatechin and syringic acid were found to be the highest in discarded pomace and seed sample (454.0 and 132.4 mg/kg, respectively). Overall, this study emphasized that industrial freezing could be an effective strategy for preserving carotenoid bioaccessibility in organic Butternut squash, while also enhancing the levels of bioaccessible polyphenols. In addition, we also demonstrated that pomace and seed, which are discarded as waste, have significant potential to be utilized as a food source rich in bioactive compounds.

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