Affiliation:
1. Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
2. Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
Abstract
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.
Funder
Ministry of Science and Innovation
European Union NextGenerationEU/PRTR
Subject
Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology
Reference77 articles.
1. Sugars, Organic Acids, Phenolic Composition and Antioxidant Activity of Sweet Cherry (Prunus avium L.);Usenik;Food Chem.,2008
2. Comparison of Phenolic Compounds Profile and Antioxidant Properties of Different Sweet Cherry (Prunus avium L.) Varieties;Acero;Food Chem.,2019
3. Rodríguez-Blázquez, S., Gómez-Mejía, E., Rosales-Conrado, N., León-González, M.E., García-Sánchez, B., and Miranda, R. (2023). Valorization of Prunus Seed Oils: Fatty Acids Composition and Oxidative Stability. Molecules, 28.
4. Sweet Cherry: Composition, Postharvest Preservation, Processing and Trends for Its Future Use;Chockchaisawasdee;Trends Food Sci. Technol.,2016
5. Polyphenols in Traditional Sour Cherry Liqueurs-Beverages with Health Benefits;Ristovski;EJSDR,2016
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献