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Article

Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

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Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
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Faculty of Pharmacy, University of Coimbra, REQUIMTE/LAQV, Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
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Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
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National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vairão, Vila do Conde, Portugal
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Center for Study in Animal Science (CECA), ICETA, University of Oporto, 4051-501 Oporto, Portugal
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Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-Chimique, INRAP, Pôle Technologique de Sidi Thabet, Sidi Thabet 2020, Tunisia
*
Authors to whom correspondence should be addressed.
These authors contributed equally to the work.
Academic Editors: Alfredo Cassano and Mohamed Koubaa
Foods 2021, 10(2), 272; https://doi.org/10.3390/foods10020272
Received: 31 December 2020 / Revised: 14 January 2021 / Accepted: 25 January 2021 / Published: 29 January 2021
(This article belongs to the Section Food Quality and Safety)
Fruit 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. View Full-Text
Keywords: antioxidant capacity; apple; industrial by-products; LC-DAD; lemon; orange; UHPLC-ESI-MS/MS antioxidant capacity; apple; industrial by-products; LC-DAD; lemon; orange; UHPLC-ESI-MS/MS
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MDPI and ACS Style

Barbosa, C.H.; Andrade, M.A.; Séndon, R.; Silva, A.S.; Ramos, F.; Vilarinho, F.; Khwaldia, K.; Barbosa-Pereira, L. Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications? Foods 2021, 10, 272. https://doi.org/10.3390/foods10020272

AMA Style

Barbosa CH, Andrade MA, Séndon R, Silva AS, Ramos F, Vilarinho F, Khwaldia K, Barbosa-Pereira L. Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications? Foods. 2021; 10(2):272. https://doi.org/10.3390/foods10020272

Chicago/Turabian Style

Barbosa, Cássia H., Mariana A. Andrade, Raquel Séndon, Ana S. Silva, Fernando Ramos, Fernanda Vilarinho, Khaoula Khwaldia, and Letricia Barbosa-Pereira. 2021. "Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?" Foods 10, no. 2: 272. https://doi.org/10.3390/foods10020272

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