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dc.contributor.authorBarbosa, Cássia H.
dc.contributor.authorAndrade, Mariana A.
dc.contributor.authorSendón García, Raquel
dc.contributor.authorSanches Silva, Ana Teresa
dc.contributor.authorRamos, Fernando
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorKhwaldia, Khaoula
dc.contributor.authorBarbosa Pereira, Letricia
dc.date.accessioned2021-02-12T11:58:20Z
dc.date.available2021-02-12T11:58:20Z
dc.date.issued2021
dc.identifier.citationFoods 2021, 10(2), 272; https://doi.org/10.3390/foods10020272
dc.identifier.urihttp://hdl.handle.net/10347/24426
dc.description.abstractFruit by-products have a low economic value and have proven biological activities, such as antioxidant capacity due to the presence of active compounds. The main objective of this study was to obtain and determine the antioxidant capacity, through DPPH radical assay and β-carotene bleaching assay, of three food grade extracts from apple, lemon, and orange industrial by-products. Furthermore, the extracts were characterized by ultra-high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS/MS). LC with diode array detector (LC-DAD) was used for the quantification of the main polyphenols. Lemon extract presented the highest inhibition percentage of DPPH radical (51.7%) and the highest total phenolics content (43.4 mg GAE/g) from the by-products studied. Orange by-product was that with the higher number of polyphenols while lemon extract was that with the highest content of individual phenolics. The by-product obtained from the lemon was that with higher amounts of hydroxycinnamic acids (407 µg/g of by-product), mainly chlorogenic acid (386.7 µg/g), followed by the apple by-product (128.0 µg/g of by-product), which showed higher amounts of rosmarinic and chlorogenic acids. These industrial by-products have great potential as a source of natural antioxidants to be used directly as food additives or to be incorporated in packaging to produce active food packaging
dc.description.sponsorshipThis work was carried out in the frame of the VIPACFood project (grant agreement no. 618127). This project is funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme. In Spain this action is co-funded by the Spanish National Institute for Agricultural and Food Research and Technology (MINECO-INIA) ref. APCIN2016-00061-00-00. Cássia H. Barbosa is grateful for her research grant in the frame of the VIPACFood project (ARIMNET2/0003/2016). Mariana Andrade and Fernando Ramos would like to thank the INTERREG V A Spain-Portugal Programme (POCTEP) through the project 0377_IBERPHENOL_6_E regarding the phenolic compounds part. L. Barbosa-Pereira is grateful to the Spanish Ministry of Science, Innovation and Universities for her “Juan de la Cierva—Incorporación” Grant (Agreement No. IJCI-2017-31665). The work was supported by UIDB/00211/2020 and by UIDB/50006/2020 with funding from FCT/MCTES
dc.language.isoeng
dc.publisherMDPI
dc.rights© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)
dc.rightsAtribución 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidant capacity
dc.subjectApple
dc.subjectIndustrial by-products
dc.subjectLC-DAD
dc.subjectLemon
dc.subjectOrange
dc.subjectUHPLC-ESI-MS/MS
dc.titleIndustrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?
dc.typeinfo:eu-repo/semantics/article
dc.identifier.DOI10.3390/foods10020272
dc.relation.publisherversionhttps://doi.org/10.3390/foods10020272
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.e-issn2304-8158
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
dc.description.peerreviewedSI


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© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)
Except where otherwise noted, this item's license is described as  © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)





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