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探索农业工业副产品：通过傅里叶变换离子回旋共振质谱（FI-ESI-FTICR-MS）非靶向分析测定酚类含量、抗氧化能力和植物化学特征

Exploring Agro-Industrial By-Products: Phenolic Content, Antioxidant Capacity, and Phytochemical Profiling via FI-ESI-FTICR-MS Untargeted Analysis.

作者信息

Hernández-Montesinos Itzel Yoali, Carreón-Delgado David Fernando, Lazo-Zamalloa Oxana, Tapia-López Lilia, Rosas-Morales Minerva, Ochoa-Velasco Carlos Enrique, Hernández-Carranza Paola, Cruz-Narváez Yair, Ramírez-López Carolina

机构信息

Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, km 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico.

Benemérita Universidad Autónoma de Puebla, Facultad de Ciencias Químicas, 4 Sur 104, Centro Histórico, Puebla 72000, Mexico.

出版信息

Antioxidants (Basel). 2024 Jul 30;13(8):925. doi: 10.3390/antiox13080925.

DOI:10.3390/antiox13080925
PMID:39199171
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11351152/
Abstract

This study investigates agro-industrial by-products as sources of bioactive compounds, particularly focusing on phenolic compounds known for their antioxidant properties. With growing interest in natural alternatives to synthetic antioxidants due to safety concerns, this study highlights the health benefits of plant-derived phenolic compounds in food preservation and healthcare products. Traditional and advanced analytical techniques were used to obtain phytochemical profiles of various residue extracts, including espresso (SCG) and cold-brew spent coffee grounds (CBCG), pineapple peel (PP), beetroot pomace (BP), apple pomace (AP), black carrot pomace (BCP), and garlic peel (GP). Assessments of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (AC) supported their revalorization. CBCG showed the highest TPC, TFC, and AC. TPC content in by-products decreased in the order CBCG > SCG > GP > BCP > PP > AP > BP, with a similar trend for TFC and AC. Phytochemical profiling via FI-ESI-FTICR-MS enabled the preliminary putative identification of a range of compounds, with polyphenols and terpenes being the most abundant. Univariate and multivariate analyses revealed key patterns among samples. Strong positive correlations (Pearson's R > 0.8) indicated significant contribution of polyphenols to antioxidant capacities. These findings highlight the potential of agro-industrial residues as natural antioxidants, advocating for their sustainable utilization.

摘要

本研究调查了农业工业副产品作为生物活性化合物来源的情况，特别关注以其抗氧化特性而闻名的酚类化合物。由于安全问题，人们对合成抗氧化剂的天然替代品的兴趣与日俱增，本研究强调了植物源酚类化合物在食品保鲜和保健产品中的健康益处。使用传统和先进的分析技术来获取各种残渣提取物的植物化学概况，包括浓缩咖啡渣（SCG）和冷萃咖啡渣（CBCG）、菠萝皮（PP）、甜菜根渣（BP）、苹果渣（AP）、黑胡萝卜渣（BCP）和蒜皮（GP）。对总酚含量（TPC）、总黄酮含量（TFC）和抗氧化能力（AC）的评估支持了它们的再利用价值。CBCG的TPC、TFC和AC最高。副产品中的TPC含量按CBCG > SCG > GP > BCP > PP > AP > BP的顺序降低，TFC和AC也有类似趋势。通过傅里叶变换离子回旋共振质谱联用仪（FI-ESI-FTICR-MS）进行的植物化学分析初步推定鉴定出一系列化合物，其中多酚和萜类最为丰富。单变量和多变量分析揭示了样品之间的关键模式。强正相关（皮尔逊相关系数R > 0.8）表明多酚对抗氧化能力有显著贡献。这些发现突出了农业工业残渣作为天然抗氧化剂的潜力，倡导对其进行可持续利用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/eb34c6233a3f/antioxidants-13-00925-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/c114fcbd941b/antioxidants-13-00925-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/0716966e709a/antioxidants-13-00925-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/f206384f56b4/antioxidants-13-00925-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/9c27894fa12f/antioxidants-13-00925-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/f660c60612ad/antioxidants-13-00925-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/a190d829ce95/antioxidants-13-00925-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/eb34c6233a3f/antioxidants-13-00925-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/c114fcbd941b/antioxidants-13-00925-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/0716966e709a/antioxidants-13-00925-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/f206384f56b4/antioxidants-13-00925-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/9c27894fa12f/antioxidants-13-00925-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/f660c60612ad/antioxidants-13-00925-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/a190d829ce95/antioxidants-13-00925-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d455/11351152/eb34c6233a3f/antioxidants-13-00925-g007.jpg

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