2016
DOI: 10.1111/1750-3841.13341
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Pineapple Waste Extract for Preventing Oxidation in Model Food Systems

Abstract: Pineapple (Ananas comosus) is consumed in the form of chunks (canned), cubes, fruit salad, and also in juices, concentrates, and jams. In the processes to produce these products, the waste generated represents a high percentage of the total fruit. Some studies have shown that residues of certain fruits, such as pineapple, have the same antioxidant activity as the fruit pulp. So although these residues are discarded, they could be used as an alternative source of polyphenols, as natural antioxidants. This study… Show more

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Cited by 20 publications
(18 citation statements)
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“…An amount of 0.5% w/w of Gentiana lutea extract was able to retard lipid oxidation throughout storage with samples reaching the limit for fat products after 10 days [ 37 ]. An extract from Pineapple Waste was effective at retarding lipid oxidation according to the study of Segovia and Almajano [ 38 ].…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…An amount of 0.5% w/w of Gentiana lutea extract was able to retard lipid oxidation throughout storage with samples reaching the limit for fat products after 10 days [ 37 ]. An extract from Pineapple Waste was effective at retarding lipid oxidation according to the study of Segovia and Almajano [ 38 ].…”
Section: Resultsmentioning
confidence: 99%
“…TPC was determined using the method based on the Folin–Ciocalteu reagent [ 38 ]. Briefly, 20 µL of each diluted sample (1:10, v : v ) were mixed with 80 µL of Folin–Ciocalteu reagent (2N), 80 µL of Na 2 CO 3 20%.…”
Section: Methodsmentioning
confidence: 99%
“…This is because even though these phytochemicals have few or zero caloric values, they possess bioactive properties that have been linked to reduced risks of chronic diseases such as antioxidative, antihypertensive, anticancer, anti-bactericidal and antiviral properties at low concentrations (Kayode & Kayode, 2011;Sreeramulu et al, 2013;Gawlik-Dziki et al, 2014;Oboh et al, 2016;Shaw et al, 2017). Several works have focused on the extraction of polyphenols from leafy vegetables, including determination of the extract bioactive properties while others have studied the prevention of lipid peroxidation and other antioxidant properties (Kayode & Kayode, 2011;Segovia G omez & Almajano Pablos, 2016;Shaw et al, 2017). However, research that focuses on both the in vitro and in vivo activities of polyphenolfortified food systems is limited, especially with respect to blood pressure reduction.…”
Section: Introductionmentioning
confidence: 99%
“…A recent study focused on the antioxidant activity of waste obtained in the production of pineapple products; a peroxide value analysis reported that pineapple waste extracts induced a reduction in oxidation products, confirming the antioxidant power of the extracts obtained from this fruit42.…”
Section: Discussionmentioning
confidence: 76%