Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial waste

Autores
Cardona Jiménez, Miguel Esteban; Gabilondo, Julieta; Bodoira, Romina Mariana; Agudelo Laverde, Lina Marcela
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The pecan nutshell [Carya illinoinensis (Wangenh) C. Koch] (PNS) is a source of bioactives with important beneficial properties for the human health. PNS represents between 40–50 % of total mass of the nut, resulting as waste without any added value for the food industry. Even though a variety of methods were already developed for bioactive extraction from this waste, unconventional methodologies, or those which apart from green chemistry principles, were discarded considering the cost of production, the sustainable development goals of United Nations and the feasibility of real inclusion of the technology in the food chain. Then, to add-value to this waste, a low-cost, green and easy-scalable extraction methodology was developed based on the determination of seven relevant factors by means of a factorial design and a Response Surface Methodology, allowing the extraction of bioactives with antioxidant capacity. The pecan nutshell extract had a high concentration of phenolic compounds (166 mg gallic acid equivalents-GAE/g dry weight-dw), flavonoids (90 mg catechin equivalent-CE/g dw) and condensed tannins (189 mg CE/g dw) −related also to the polymeric color (74.6 %)-, with high antioxidant capacities of ABTS+. radical inhibition (3665 µmol Trolox Equivalent-TE/g dw) and of iron reduction (1305 µmol TE/g dw). Several compounds associated with these determinations were identified by HPLC-ESI-MS/MS, such as [Epi]catechin-[Epi]catechin-[Epi]gallocatechin, myricetin, dihydroquercetins, dimers A and B of protoanthocyanidins, ellagitannins and ellagic acid derivatives. Hence, through the methodology developed here, we obtained a phenolic rich extract with possible benefits for human health, and of high industrial scalability for this co-product transformation.
EEA San Pedro, INTA
Fil: Cardona Jiménez, Miguel Esteban. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Cardona Jiménez, Miguel Esteban. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Cardona Jiménez, Miguel Esteban. Universidad de Buenos Aires. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gabilondo, Julieta. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Bodoira, Romina Mariana. Comisión Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC); Argentina
Fil: Bodoira, Romina Mariana. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC); Argentina
Fil: Agudelo Laverde, Lina Marcela. Universidad del Quindío. Facultad de Ciencias Agroindustriales; Colombia
Fil: Santagapita, Patricio Román. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Santagapita, Patricio Román. Universidad de Buenos Aires. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Santagapita, Patricio Román. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fuente
Food Chemistry 453 : 139596. (September 2024)
Materia
Carya pecan
Pacana
Cáscaras
Subproductos
Compuestos Bioactivos
Aprovechamiento de Desechos
Compuestos Fenólicos
Antioxidantes
Diseño Experimental
Pecans
Husks
By-products
Bioactive Compounds
Waste Utilization
Phenolic Compounds
Antioxidants
Design of Experiments
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/17782
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network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial wasteCardona Jiménez, Miguel EstebanGabilondo, JulietaBodoira, Romina MarianaAgudelo Laverde, Lina MarcelaCarya pecanPacanaCáscarasSubproductosCompuestos BioactivosAprovechamiento de DesechosCompuestos FenólicosAntioxidantesDiseño ExperimentalPecansHusksBy-productsBioactive CompoundsWaste UtilizationPhenolic CompoundsAntioxidantsDesign of ExperimentsThe pecan nutshell [Carya illinoinensis (Wangenh) C. Koch] (PNS) is a source of bioactives with important beneficial properties for the human health. PNS represents between 40–50 % of total mass of the nut, resulting as waste without any added value for the food industry. Even though a variety of methods were already developed for bioactive extraction from this waste, unconventional methodologies, or those which apart from green chemistry principles, were discarded considering the cost of production, the sustainable development goals of United Nations and the feasibility of real inclusion of the technology in the food chain. Then, to add-value to this waste, a low-cost, green and easy-scalable extraction methodology was developed based on the determination of seven relevant factors by means of a factorial design and a Response Surface Methodology, allowing the extraction of bioactives with antioxidant capacity. The pecan nutshell extract had a high concentration of phenolic compounds (166 mg gallic acid equivalents-GAE/g dry weight-dw), flavonoids (90 mg catechin equivalent-CE/g dw) and condensed tannins (189 mg CE/g dw) −related also to the polymeric color (74.6 %)-, with high antioxidant capacities of ABTS+. radical inhibition (3665 µmol Trolox Equivalent-TE/g dw) and of iron reduction (1305 µmol TE/g dw). Several compounds associated with these determinations were identified by HPLC-ESI-MS/MS, such as [Epi]catechin-[Epi]catechin-[Epi]gallocatechin, myricetin, dihydroquercetins, dimers A and B of protoanthocyanidins, ellagitannins and ellagic acid derivatives. Hence, through the methodology developed here, we obtained a phenolic rich extract with possible benefits for human health, and of high industrial scalability for this co-product transformation.EEA San Pedro, INTAFil: Cardona Jiménez, Miguel Esteban. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Cardona Jiménez, Miguel Esteban. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); ArgentinaFil: Cardona Jiménez, Miguel Esteban. Universidad de Buenos Aires. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); ArgentinaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Gabilondo, Julieta. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Bodoira, Romina Mariana. Comisión Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC); ArgentinaFil: Bodoira, Romina Mariana. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC); ArgentinaFil: Agudelo Laverde, Lina Marcela. Universidad del Quindío. Facultad de Ciencias Agroindustriales; ColombiaFil: Santagapita, Patricio Román. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); ArgentinaFil: Santagapita, Patricio Román. Universidad de Buenos Aires. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); ArgentinaFil: Santagapita, Patricio Román. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaElsevier2024-05-17T12:02:32Z2024-05-17T12:02:32Z2024-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/17782https://www.sciencedirect.com/science/article/abs/pii/S03088146240124690308-8146https://doi.org/10.1016/j.foodchem.2024.139596Food Chemistry 453 : 139596. (September 2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2023-PD-L04-I121, Diseño de alimentos funcionales y diferenciados, con énfasis en compuestos bioactivos, calidad proteica y micronutrientesinfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-18T10:09:26Zoai:localhost:20.500.12123/17782instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-18 10:09:27.146INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial waste
title Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial waste
spellingShingle Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial waste
Cardona Jiménez, Miguel Esteban
Carya pecan
Pacana
Cáscaras
Subproductos
Compuestos Bioactivos
Aprovechamiento de Desechos
Compuestos Fenólicos
Antioxidantes
Diseño Experimental
Pecans
Husks
By-products
Bioactive Compounds
Waste Utilization
Phenolic Compounds
Antioxidants
Design of Experiments
title_short Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial waste
title_full Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial waste
title_fullStr Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial waste
title_full_unstemmed Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial waste
title_sort Extraction of bioactive compounds from pecan nutshell: an added-value and low-cost alternative for an industrial waste
dc.creator.none.fl_str_mv Cardona Jiménez, Miguel Esteban
Gabilondo, Julieta
Bodoira, Romina Mariana
Agudelo Laverde, Lina Marcela
author Cardona Jiménez, Miguel Esteban
author_facet Cardona Jiménez, Miguel Esteban
Gabilondo, Julieta
Bodoira, Romina Mariana
Agudelo Laverde, Lina Marcela
author_role author
author2 Gabilondo, Julieta
Bodoira, Romina Mariana
Agudelo Laverde, Lina Marcela
author2_role author
author
author
dc.subject.none.fl_str_mv Carya pecan
Pacana
Cáscaras
Subproductos
Compuestos Bioactivos
Aprovechamiento de Desechos
Compuestos Fenólicos
Antioxidantes
Diseño Experimental
Pecans
Husks
By-products
Bioactive Compounds
Waste Utilization
Phenolic Compounds
Antioxidants
Design of Experiments
topic Carya pecan
Pacana
Cáscaras
Subproductos
Compuestos Bioactivos
Aprovechamiento de Desechos
Compuestos Fenólicos
Antioxidantes
Diseño Experimental
Pecans
Husks
By-products
Bioactive Compounds
Waste Utilization
Phenolic Compounds
Antioxidants
Design of Experiments
dc.description.none.fl_txt_mv The pecan nutshell [Carya illinoinensis (Wangenh) C. Koch] (PNS) is a source of bioactives with important beneficial properties for the human health. PNS represents between 40–50 % of total mass of the nut, resulting as waste without any added value for the food industry. Even though a variety of methods were already developed for bioactive extraction from this waste, unconventional methodologies, or those which apart from green chemistry principles, were discarded considering the cost of production, the sustainable development goals of United Nations and the feasibility of real inclusion of the technology in the food chain. Then, to add-value to this waste, a low-cost, green and easy-scalable extraction methodology was developed based on the determination of seven relevant factors by means of a factorial design and a Response Surface Methodology, allowing the extraction of bioactives with antioxidant capacity. The pecan nutshell extract had a high concentration of phenolic compounds (166 mg gallic acid equivalents-GAE/g dry weight-dw), flavonoids (90 mg catechin equivalent-CE/g dw) and condensed tannins (189 mg CE/g dw) −related also to the polymeric color (74.6 %)-, with high antioxidant capacities of ABTS+. radical inhibition (3665 µmol Trolox Equivalent-TE/g dw) and of iron reduction (1305 µmol TE/g dw). Several compounds associated with these determinations were identified by HPLC-ESI-MS/MS, such as [Epi]catechin-[Epi]catechin-[Epi]gallocatechin, myricetin, dihydroquercetins, dimers A and B of protoanthocyanidins, ellagitannins and ellagic acid derivatives. Hence, through the methodology developed here, we obtained a phenolic rich extract with possible benefits for human health, and of high industrial scalability for this co-product transformation.
EEA San Pedro, INTA
Fil: Cardona Jiménez, Miguel Esteban. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Cardona Jiménez, Miguel Esteban. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Cardona Jiménez, Miguel Esteban. Universidad de Buenos Aires. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gabilondo, Julieta. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Bodoira, Romina Mariana. Comisión Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC); Argentina
Fil: Bodoira, Romina Mariana. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC); Argentina
Fil: Agudelo Laverde, Lina Marcela. Universidad del Quindío. Facultad de Ciencias Agroindustriales; Colombia
Fil: Santagapita, Patricio Román. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Santagapita, Patricio Román. Universidad de Buenos Aires. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Santagapita, Patricio Román. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
description The pecan nutshell [Carya illinoinensis (Wangenh) C. Koch] (PNS) is a source of bioactives with important beneficial properties for the human health. PNS represents between 40–50 % of total mass of the nut, resulting as waste without any added value for the food industry. Even though a variety of methods were already developed for bioactive extraction from this waste, unconventional methodologies, or those which apart from green chemistry principles, were discarded considering the cost of production, the sustainable development goals of United Nations and the feasibility of real inclusion of the technology in the food chain. Then, to add-value to this waste, a low-cost, green and easy-scalable extraction methodology was developed based on the determination of seven relevant factors by means of a factorial design and a Response Surface Methodology, allowing the extraction of bioactives with antioxidant capacity. The pecan nutshell extract had a high concentration of phenolic compounds (166 mg gallic acid equivalents-GAE/g dry weight-dw), flavonoids (90 mg catechin equivalent-CE/g dw) and condensed tannins (189 mg CE/g dw) −related also to the polymeric color (74.6 %)-, with high antioxidant capacities of ABTS+. radical inhibition (3665 µmol Trolox Equivalent-TE/g dw) and of iron reduction (1305 µmol TE/g dw). Several compounds associated with these determinations were identified by HPLC-ESI-MS/MS, such as [Epi]catechin-[Epi]catechin-[Epi]gallocatechin, myricetin, dihydroquercetins, dimers A and B of protoanthocyanidins, ellagitannins and ellagic acid derivatives. Hence, through the methodology developed here, we obtained a phenolic rich extract with possible benefits for human health, and of high industrial scalability for this co-product transformation.
publishDate 2024
dc.date.none.fl_str_mv 2024-05-17T12:02:32Z
2024-05-17T12:02:32Z
2024-09
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/20.500.12123/17782
https://www.sciencedirect.com/science/article/abs/pii/S0308814624012469
0308-8146
https://doi.org/10.1016/j.foodchem.2024.139596
url http://hdl.handle.net/20.500.12123/17782
https://www.sciencedirect.com/science/article/abs/pii/S0308814624012469
https://doi.org/10.1016/j.foodchem.2024.139596
identifier_str_mv 0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2023-PD-L04-I121, Diseño de alimentos funcionales y diferenciados, con énfasis en compuestos bioactivos, calidad proteica y micronutrientes
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Chemistry 453 : 139596. (September 2024)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.001348

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