Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.
Authors Lozano-Sanchez and Carretero are with the Dept. of Analytical Chemistry, Facul. of Sciences, Univ. of Granada, Fuentenueva s/n, E- 18071 Granada, Spain.
J Food Sci. 2018 Oct;83(10):2478-2488. doi: 10.1111/1750-3841.14336. Epub 2018 Sep 21.
Agro-industrial byproducts are considered good sources of macronutrients and phytochemicals. Fruit and vegetable residues (FVR), obtained after the production of an isotonic beverage, have previously been characterized containing 80% insoluble dietary fibers from total fibers (48.4%), 26% available carbohydrates, 9.5% proteins and 5% lipids. Nevertheless, fruit and vegetables provide phytochemicals which have been related to human health such as phenolic compounds. The loss of specific compounds over the production process is related to their partitioning between fruit and vegetables and byproducts. However, phenolic profile of FVR remains unknown. This work is focused on the evaluation of FVR as a natural source of these bioactive compounds. For this purpose, pressurized liquid extraction (PLE) has been proposed as extraction technique for recovering phenolic compounds from FVR. The experimental variables were temperature and percentage of solvent (ethanol and water). Phenolic compounds extracts were characterized by UPLC-ESI-Q-TOF-MS and a discussion about phenolic and macronutrient interactions was established. Globally, 88 compounds were tentatively identified: phenolic acids (28), flavonoids (32), and other polyphenols (28). The PLE conditions applied yielded different breaking matrix-analyte interactions leading to an increase in the number of compounds. The highest phenolic acids content was achieved with high temperature while lower temperatures were more efficient in extracting flavonoid. By establishing the phenolics profile in food byproducts such as FVR, it is possible to more effectively apply these byproducts as nutraceutical, food or pharmaceutical ingredients.
Flow diagram of bioactive compounds recovering from isotonic beverage byproduct is proposed using pressurized liquid extraction. The plant-bioactives mechanism relies on fruit and vegetable byproducts changes under different extraction conditions. The obtained extracts can most effectively be applied as nutraceuticals or as ingredients in food or pharmaceutical inputs.
农业工业副产品被认为是大量营养素和植物化学物质的良好来源。水果和蔬菜残渣（FVR）是在生产等渗饮料后获得的，先前的研究表明，其含有 48.4%的总膳食纤维中的 80%不可溶膳食纤维，26%的可利用碳水化合物，9.5%的蛋白质和 5%的脂肪。然而，水果和蔬菜提供了与人类健康相关的植物化学物质，如酚类化合物。在生产过程中特定化合物的损失与它们在水果、蔬菜和副产物之间的分配有关。然而，FVR 的酚类化合物的概况仍然未知。这项工作集中于评估 FVR 作为这些生物活性化合物的天然来源。为此，提出了加压液体提取（PLE）作为从 FVR 中回收酚类化合物的提取技术。实验变量为温度和溶剂（乙醇和水）的百分比。采用 UPLC-ESI-Q-TOF-MS 对酚类化合物提取物进行了表征，并建立了酚类化合物和大量营养素相互作用的讨论。总的来说，共鉴定出 88 种化合物：酚酸（28 种）、类黄酮（32 种）和其他多酚（28 种）。应用的 PLE 条件产生了不同的打破基质-分析物相互作用，导致化合物数量的增加。高温下可获得最高的酚酸含量，而低温更有利于提取类黄酮。通过建立食品副产物（如 FVR）中的酚类化合物概况，可以更有效地将这些副产物作为营养保健品、食品或药物成分应用。
使用加压液体提取提出了从等渗饮料副产物中回收生物活性化合物的流程图。植物生物活性机制依赖于不同提取条件下的水果和蔬菜副产物的变化。获得的提取物可以最有效地作为营养保健品或作为食品或药物投入的成分应用。
