Valorization of fruit processing by-products: free, esterified, and insoluble bound phytochemical extraction from cherry (Prunus avium) tissues and their biological activities

Yüksekkaya, Şehriban; Başyi̇ği̇t, Bülent; Sağlam, Hidayet; Pekmez, Hatice; Cansu, Ümran; Karaaslan, Asliye; Karaaslan, Mehmet

doi:10.1007/s11694-020-00698-5

Cited by 15 publications

(6 citation statements)

References 86 publications

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“…Based on the obtained values for the total flavonoids content, it is possible to verify that the highest concentration of these compounds is in the extracts obtained using a solvent of moderate polarity (ethanol). Recently, similar results were found in P. avium by-products, such as stalk, pulp, seed, and leaf [24].…”

Section: Total Flavonoids Contentsupporting

confidence: 78%

Valorisation of Prunus avium L. By-Products: Phenolic Composition and Effect on Caco-2 Cells Viability

Nunes

Gonçalves

Alves

et al. 2021

Foods

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Prunus avium L. by-products, such as stems, leaves, and flowers, are used in folk medicine to prevent and treat some diseases. However, their phenolic composition and in vitro bioactivities against tumor cells are poorly known. In this work, we compared the phenolic profile and the biological potential of aqueous infusions and hydroethanolic extracts of P. avium leaves, stems, and flowers from Saco cultivar, collected from the Fundão region (Portugal). Among the fifty-two phenolic compounds tentatively identified by HPLC-DAD-ESI/MSn, the hydroxycinnamic acids were the most abundant. Both extracts of stems revealed a higher activity against DPPH•. Meanwhile, hydroethanolic extracts from stems and flowers and aqueous infusions of flowers were the most effective in inhibiting the growth of the human epithelial colorectal adenocarcinoma (Caco-2) cells at concentrations above 200 μg/mL. More detailed knowledge about the phenolic composition and health-promoting properties of Portuguese P. avium by-products allows for increasing the biological and commercial value of these bio-wastes, which may have a positive impact on food and pharmaceutical industries, as on the valorization of the local economy.

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Section: Total Flavonoids Contentsupporting

confidence: 78%

Valorisation of Prunus avium L. By-Products: Phenolic Composition and Effect on Caco-2 Cells Viability

Nunes

Gonçalves

Alves

et al. 2021

Foods

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“…The defatted seeds (before fermentation) were characterized by a TPC of 1.37 ± 0.08 mg GAE•g −1 (Figure 4a) and a TFC of 3 ± 1 mg QE•g −1 (Figure 4b). These results were similar to those reported by Yüksekkaya et al [38], who reported that sweet cherry seeds had a TPC of 2 mg GAE•g −1 and a TFC of 1.8 mg QE•g −1 . Furthermore, Hu et al [39] also determined that sweet cherry seeds from four different crops were characterized by a TPC of The defatted seeds (before fermentation) were characterized by a TPC of 1.37 ± 0.08 mg GAE•g −1 (Figure 4a) and a TFC of 3 ± 1 mg QE•g −1 (Figure 4b).…”

Section: Total Phenolic Content and Antioxidant Activities Of Cherry ...supporting

confidence: 92%

“…Furthermore, Hu et al [39] also determined that sweet cherry seeds from four different crops were characterized by a TPC of The defatted seeds (before fermentation) were characterized by a TPC of 1.37 ± 0.08 mg GAE•g −1 (Figure 4a) and a TFC of 3 ± 1 mg QE•g −1 (Figure 4b). These results were similar to those reported by Yüksekkaya et al [38], who reported that sweet cherry seeds had a TPC of 2 mg GAE•g −1 and a TFC of 1.8 mg QE•g −1 . Furthermore, Hu et al [39] also determined that sweet cherry seeds from four different crops were characterized by a TPC of 0.87-1.73 mg GAE•g −1 and a TFC of 0.31-0.51 mg QE•g −1 .…”

Section: Total Phenolic Content and Antioxidant Activities Of Cherry ...supporting

confidence: 92%

Valorization of Defatted Cherry Seed Residues from Liquor Processing by Matrix Solid-Phase Dispersion Extraction: A Sustainable Strategy for Production of Phenolic-Rich Extracts with Antioxidant Potential

Rodríguez-Blázquez,

Fernández-Ávila,

Gómez-Mejía

et al. 2023

Antioxidants

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The integrated valorization of food chain waste is one of the most promising alternatives in the transition to a sustainable bioeconomy. Thus, an efficient solid-phase matrix dispersion extraction method, using experimental factorial design and response surface methodology, has been developed and optimized for the recovery of polyphenols from defatted cherry seeds obtained after cherry liquor manufacture and subsequent fatty acid extraction, evaluating the effect of each processing step on the composition and phenolic content of sweet cherry residues. The phenolic extracts before fermentation showed the highest content of total polyphenols (TPC) and flavonoids (TFC) (3 ± 1 mg QE·g−1 and 1.37 ± 0.08 mg GAE·g−1, respectively), while the highest antioxidant capacity was obtained in the defatted seed extracts after both fermentation and distillation. In addition, high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer (HPLC-ESI-QTOF-MS) was used to determine the phenolic profile. Dihydroxybenzoic acid, neochlorogenic acid, caffeic acid, and quercetin were the main phenolics found, showing differences in concentration between the stages of liquor production. The results underline the prospective of cherry by-products for obtaining phenol-rich bioactive extracts for possible use in different industrial sectors, offering a feasible solution for the cascade valorization of cherry agri-food waste.

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“…The bound phenolic compounds were extracted from the sample pellet remaining after extraction of the free compounds, using alkaline hydrolysis. This procedure was modified from Yüksekkaya et al (2021). Firstly, 7 ml of 2 M NaOH was added to the pellet, which was then shaken end over end for 60 min.…”

Section: Phytochemical Compositionmentioning

confidence: 99%

Optimised dry processing of protein concentrates from Australian pulses: A comparative study of faba bean, yellow pea and red lentil seed material

et al. 2022

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Milling and air classification settings were optimised for production of protein concentrates from Australian faba bean, yellow pea and red lentil seed material. Pulses were milled to flour of three progressively finer particle size distributions (D50 of 23–25, 16–18 and 13–14 μm) and air classified at classifier wheel speeds of 7080, 9600 and 10,200 rpm. Maximum protein concentration was reported for pulse flours (D50 of 13–14 μm) at 9600 rpm. Protein concentrations of 61.4, 58.1 and 61.0 g/100 g (db.), reflecting a fold increase in protein content of 1.9, 2.3 and 2.1, were reported for faba bean, yellow pea and red lentil, respectively. Protein, ash, fat and total dietary fibre contents were significantly higher in fine fractions (p < 0.05), compared with coarse fractions, resulting in protein concentrates with enhanced nutritional properties. Amino acid score (AAS) of protein concentrates highlighted deficiencies in sulphur‐containing amino acids, methionine and cysteine (MET + CYS), and tryptophan. Based on the lowest AAS (MET + CYS), protein concentrates were ranked highest for yellow pea (0.75), followed by faba bean (0.58) and red lentil (0.51). Phytochemical analysis demonstrated that bioactive constituents also co‐concentrated with protein (fine fraction), potentially leading to protein concentrates with enhanced health benefits. Shelf‐life assessment for the original flours and protein concentrates indicated the onset of rancidity after 3 months of storage. As fat content co‐concentrated with protein, the rancidity (%) scores were higher for protein concentrates compared with the original flours. This demonstrates the importance of developing effective treatments, suitable for dry processing, which can extend shelf‐life and stability of protein concentrate ingredients for domestic and export markets. The objective of this study was to increase the knowledge available on dry processing of protein concentrates from Australian pulses. The information generated from this study will look to inform future commercial scale processing operations.

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Valorization of fruit processing by-products: free, esterified, and insoluble bound phytochemical extraction from cherry (Prunus avium) tissues and their biological activities

Cited by 15 publications

References 86 publications

Valorisation of Prunus avium L. By-Products: Phenolic Composition and Effect on Caco-2 Cells Viability

Valorisation of Prunus avium L. By-Products: Phenolic Composition and Effect on Caco-2 Cells Viability

Valorization of Defatted Cherry Seed Residues from Liquor Processing by Matrix Solid-Phase Dispersion Extraction: A Sustainable Strategy for Production of Phenolic-Rich Extracts with Antioxidant Potential

Optimised dry processing of protein concentrates from Australian pulses: A comparative study of faba bean, yellow pea and red lentil seed material

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