Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase
- Autores
- Villamil Galindo, Johan Esteban; Van de Velde, Franco; Piagentini, Andrea
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The ultrasound-assisted extraction of phenolic compounds from strawberry by-products was studied varying the solvent type (water, ethanol 80%, methanol 80%, and acetone 80%), the formic acid concentration (0 and 0.5%), and the number of extraction steps (1 and 2). Total phenolic and total flavonoid compounds were determined spectrophotometrically and analyzed by PAD-HPLC. The antioxidant capacity (DPPH and FRAP assays) and the ability of extracts to inhibit apple (Malus domestica cv. ‘Red Delicious’) polyphenol oxidase (PPO) were also investigated. Extracts with acidified methanol in two-steps yielded the highest phenolic compound concentration (15.01 g/kg), and the highest antioxidant capacity. Agrimoniin was the major polyphenol found, and the extraction with acetone in two-steps produced the highest yield (2.45 g/kg). This ellagitannin was the only polyphenol that correlated (R2 > 0.80, p < 0.05) with the antioxidant capacity. Water and ethanol showed the lowest phenolic compound yields. However, extraction with these green solvents (water or ethanol) in two-steps showed polyphenol contents similar to those obtained with methanol or acetone in one-step (≈9 g/kg). Additionally, extracted polyphenols (0.24 g/L) produced 30% apple PPO inhibition, in a reversible ‘uncompetitive’ inhibition. Results showed the high revalorization potential of strawberry by-products as a low-cost source of polyphenols, with antioxidant and anti-browning effects.
Fil: Villamil Galindo, Johan Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina - Materia
-
ANTIOXIDANT CAPACITY
BY-PRODUCT REVALORIZATION
POLYPHENOL OXIDASE INHIBITION
POLYPHENOLS
ULTRASOUND-ASSISTED EXTRACTION - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/174438
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network_name_str |
CONICET Digital (CONICET) |
spelling |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidaseVillamil Galindo, Johan EstebanVan de Velde, FrancoPiagentini, AndreaANTIOXIDANT CAPACITYBY-PRODUCT REVALORIZATIONPOLYPHENOL OXIDASE INHIBITIONPOLYPHENOLSULTRASOUND-ASSISTED EXTRACTIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The ultrasound-assisted extraction of phenolic compounds from strawberry by-products was studied varying the solvent type (water, ethanol 80%, methanol 80%, and acetone 80%), the formic acid concentration (0 and 0.5%), and the number of extraction steps (1 and 2). Total phenolic and total flavonoid compounds were determined spectrophotometrically and analyzed by PAD-HPLC. The antioxidant capacity (DPPH and FRAP assays) and the ability of extracts to inhibit apple (Malus domestica cv. ‘Red Delicious’) polyphenol oxidase (PPO) were also investigated. Extracts with acidified methanol in two-steps yielded the highest phenolic compound concentration (15.01 g/kg), and the highest antioxidant capacity. Agrimoniin was the major polyphenol found, and the extraction with acetone in two-steps produced the highest yield (2.45 g/kg). This ellagitannin was the only polyphenol that correlated (R2 > 0.80, p < 0.05) with the antioxidant capacity. Water and ethanol showed the lowest phenolic compound yields. However, extraction with these green solvents (water or ethanol) in two-steps showed polyphenol contents similar to those obtained with methanol or acetone in one-step (≈9 g/kg). Additionally, extracted polyphenols (0.24 g/L) produced 30% apple PPO inhibition, in a reversible ‘uncompetitive’ inhibition. Results showed the high revalorization potential of strawberry by-products as a low-cost source of polyphenols, with antioxidant and anti-browning effects.Fil: Villamil Galindo, Johan Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier Science2020-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/174438Villamil Galindo, Johan Esteban; Van de Velde, Franco; Piagentini, Andrea; Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase; Elsevier Science; LWT - Food Science and Technology; 133; 11-2020; 1-360023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643820310860info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110097info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:39:12Zoai:ri.conicet.gov.ar:11336/174438instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:39:12.989CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase |
title |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase |
spellingShingle |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase Villamil Galindo, Johan Esteban ANTIOXIDANT CAPACITY BY-PRODUCT REVALORIZATION POLYPHENOL OXIDASE INHIBITION POLYPHENOLS ULTRASOUND-ASSISTED EXTRACTION |
title_short |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase |
title_full |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase |
title_fullStr |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase |
title_full_unstemmed |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase |
title_sort |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase |
dc.creator.none.fl_str_mv |
Villamil Galindo, Johan Esteban Van de Velde, Franco Piagentini, Andrea |
author |
Villamil Galindo, Johan Esteban |
author_facet |
Villamil Galindo, Johan Esteban Van de Velde, Franco Piagentini, Andrea |
author_role |
author |
author2 |
Van de Velde, Franco Piagentini, Andrea |
author2_role |
author author |
dc.subject.none.fl_str_mv |
ANTIOXIDANT CAPACITY BY-PRODUCT REVALORIZATION POLYPHENOL OXIDASE INHIBITION POLYPHENOLS ULTRASOUND-ASSISTED EXTRACTION |
topic |
ANTIOXIDANT CAPACITY BY-PRODUCT REVALORIZATION POLYPHENOL OXIDASE INHIBITION POLYPHENOLS ULTRASOUND-ASSISTED EXTRACTION |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The ultrasound-assisted extraction of phenolic compounds from strawberry by-products was studied varying the solvent type (water, ethanol 80%, methanol 80%, and acetone 80%), the formic acid concentration (0 and 0.5%), and the number of extraction steps (1 and 2). Total phenolic and total flavonoid compounds were determined spectrophotometrically and analyzed by PAD-HPLC. The antioxidant capacity (DPPH and FRAP assays) and the ability of extracts to inhibit apple (Malus domestica cv. ‘Red Delicious’) polyphenol oxidase (PPO) were also investigated. Extracts with acidified methanol in two-steps yielded the highest phenolic compound concentration (15.01 g/kg), and the highest antioxidant capacity. Agrimoniin was the major polyphenol found, and the extraction with acetone in two-steps produced the highest yield (2.45 g/kg). This ellagitannin was the only polyphenol that correlated (R2 > 0.80, p < 0.05) with the antioxidant capacity. Water and ethanol showed the lowest phenolic compound yields. However, extraction with these green solvents (water or ethanol) in two-steps showed polyphenol contents similar to those obtained with methanol or acetone in one-step (≈9 g/kg). Additionally, extracted polyphenols (0.24 g/L) produced 30% apple PPO inhibition, in a reversible ‘uncompetitive’ inhibition. Results showed the high revalorization potential of strawberry by-products as a low-cost source of polyphenols, with antioxidant and anti-browning effects. Fil: Villamil Galindo, Johan Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina |
description |
The ultrasound-assisted extraction of phenolic compounds from strawberry by-products was studied varying the solvent type (water, ethanol 80%, methanol 80%, and acetone 80%), the formic acid concentration (0 and 0.5%), and the number of extraction steps (1 and 2). Total phenolic and total flavonoid compounds were determined spectrophotometrically and analyzed by PAD-HPLC. The antioxidant capacity (DPPH and FRAP assays) and the ability of extracts to inhibit apple (Malus domestica cv. ‘Red Delicious’) polyphenol oxidase (PPO) were also investigated. Extracts with acidified methanol in two-steps yielded the highest phenolic compound concentration (15.01 g/kg), and the highest antioxidant capacity. Agrimoniin was the major polyphenol found, and the extraction with acetone in two-steps produced the highest yield (2.45 g/kg). This ellagitannin was the only polyphenol that correlated (R2 > 0.80, p < 0.05) with the antioxidant capacity. Water and ethanol showed the lowest phenolic compound yields. However, extraction with these green solvents (water or ethanol) in two-steps showed polyphenol contents similar to those obtained with methanol or acetone in one-step (≈9 g/kg). Additionally, extracted polyphenols (0.24 g/L) produced 30% apple PPO inhibition, in a reversible ‘uncompetitive’ inhibition. Results showed the high revalorization potential of strawberry by-products as a low-cost source of polyphenols, with antioxidant and anti-browning effects. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/174438 Villamil Galindo, Johan Esteban; Van de Velde, Franco; Piagentini, Andrea; Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase; Elsevier Science; LWT - Food Science and Technology; 133; 11-2020; 1-36 0023-6438 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/174438 |
identifier_str_mv |
Villamil Galindo, Johan Esteban; Van de Velde, Franco; Piagentini, Andrea; Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase; Elsevier Science; LWT - Food Science and Technology; 133; 11-2020; 1-36 0023-6438 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643820310860 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110097 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science |
publisher.none.fl_str_mv |
Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613239971774464 |
score |
13.070432 |