Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential

Gómez-Mejía, Esther; Roriz, Custódio Lobo; Heleno, Sandrina A.; Calhelha, Ricardo C.; Días, María Inês; Pinela, José; Rosales-Conrado, Noelia; Ferreira, Isabel C.F.R.; Barros, Lillian

doi:10.1016/j.foodchem.2020.127998

Cited by 46 publications

(30 citation statements)

References 38 publications

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“…Possibly, this behavior also occurs in the jute impregnation, and the process was more selective in low-weight phenolic compounds, since significant content of catechin and p-coumaric acid were determined in IJF. Those compounds have been reported to have a high antioxidant and antimicrobial activity against food pathogens, such as Staphylococcus aureus, E. coli and B. cereus, which confirms the results obtained in terms of the bioactivity observed in both the fabrics and the extracts [73,74].…”

Section: Phenolic Composition Of Rgpe and Impregnated Jute Fibersupporting

confidence: 84%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 °C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 ± 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 °C generated the most efficient packing material with regards to its food preservation potential.

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Section: Phenolic Composition Of Rgpe and Impregnated Jute Fibersupporting

confidence: 84%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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“…Regarding GS, Gómez‐Mejía et al. (2020), stated that the GS have a considerable TPC. According to literature, this content depends on several factors, mainly the variety.…”

Section: Resultsmentioning

confidence: 99%

“…The flavonoids are displayed ats a lower amount compared with proanthocyanidin. The only characterized flavonoid at low concentration (0.382 ± 0.008 mg/g of extract) was the glucoside flavanonol taxifolin‐ O ‐rhamnoside (Gómez‐Mejía et al., 2020). The flavan‐3‐ol derivatives group was the preponderant one and represent 98%–99% of the TP composition (Garcia‐Jares et al., 2015; Gómez‐Mejía et al., 2020; Pantelić et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…The only characterized flavonoid at low concentration (0.382 ± 0.008 mg/g of extract) was the glucoside flavanonol taxifolin‐ O ‐rhamnoside (Gómez‐Mejía et al., 2020). The flavan‐3‐ol derivatives group was the preponderant one and represent 98%–99% of the TP composition (Garcia‐Jares et al., 2015; Gómez‐Mejía et al., 2020; Pantelić et al., 2016). The total flavanols determined in the seeds of three grape cultivars were 5,679 ± 665 ; 4,134 ± 839, and 4,688 ± 1,001 mg CE/ 100 g DW, respectively (Karvela et al., 2009).…”

Section: Resultsmentioning

confidence: 99%

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Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study

Brahmi

Merchiche

Mokhtari

et al. 2020

J. Food Process. Preserv.

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The present study aims to valorize the apple peels (AP) and grape seeds (GS) by the fortification of the yogurts using their powder. Firstly, the optimization of the extraction parameters for assessing maximum of total phenolic content (TPC) was achieved. Under the optimized conditions, the experimental maximum yields of TPC were 19.33 ± 2.33 and 240.59 ± 4.77 mg Gallic Acid Equivalents (GAE)/100 g Dry Weight (DW) for AP and GS, respectively, which was in close agreement with predicted values (19.32 ± 0.91 and 242.26 ± 11.08 mg GAE/100 g DW for AP and GS, respectively). The antioxidant capacity of GS extract was better with IC50 of 12.22 ± 0.89 and 225.47 ± 7.10 µg/ml in DPPH and phosphomolybdenum assays, respectively. Besides, powder from these by‐products was incorporated into yogurt samples. The classification test revealed that the yogurt prepared with GS powder was the preferred one. Practical applications Natural products rich in antioxidants are increasingly in demand for their use to preserve, in particular, the perishable foods such as dairy products. Apple and grape are widely consumed fruits and they generate an enormous amount of waste, including peels and seeds. These by‐products are valuable sources of natural antioxidants especially the phenolic compounds. In this line, the present study aims to optimize the extraction conditions to obtain the highest PC from these by‐products. Additionally, a yogurt enriched with AP and GS as natural ingredients with antioxidant virtue was produced.

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“…Conducting and adequate polyphenols extraction and characterization is crucial to further correlate the health outcomes. Indeed, significant efforts have been made in recent years to develop extraction methods for polyphenol recovery either directly from food products or from agri-food wastes (Domínguez-Rodríguez et al, 2017;Pinela et al, 2017;Panja, 2018;Routray and Orsat, 2019;Altinok et al, 2020;Esposito et al, 2020;Gómez-mejía et al, 2020). However, these techniques present several issues related to polyphenol stability during extraction process and to solvent toxicity, raising concerns about environmental damage and human health (Kelly et al, 2019;Yu et al, 2020).…”

Section: Past Present and Future In Polyphenols Upcyclementioning

confidence: 99%

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Bessa

Francisco

Dias

et al. 2021

Front. Sustain. Food Syst.

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The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.

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Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential

Cited by 46 publications

References 38 publications

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

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