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Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment

2021Journal article Open access
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dc.contributor.authorGiordano, Miguel
dc.contributor.authorPinela, José
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorStojković, Dejan
dc.contributor.authorSoković, Marina
dc.contributor.authorTavares, Débora
dc.contributor.authorCánepa, Analía Laura
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T10:11:59Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T10:11:59Z
dc.date.issued2021
dc.description.abstractThe nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.en_EN
dc.description.sponsorshipThis research conducted under the project “BIOMA—Bioeconomy integrated solutions for the mobilization of the Agro-food market” (POCI-01-0247-FEDER-046112), by “BIOMA” Consortium, and financed by European Regional Development Fund (ERDF), through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-9/2021-14/200007).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGiordano, Miguel; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo C.; Stojković, Dejan; Soković, Marina; Tavares, Débora; Cánepa, Analía Laura; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2021). Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment. Applied Sciences. ISSN 2076-3417. 11:14, p. 1-15en_EN
dc.identifier.doi10.3390/app11146416en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24309
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectActinidia deliciosaen_EN
dc.subjectBioactive propertiesen_EN
dc.subjectBy-product valorizationen_EN
dc.subjectExtraction optimizationen_EN
dc.subjectNatural ingredientsen_EN
dc.titleUltrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessmenten_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNamePinela
person.familyNameDias
person.familyNameCalhelha
person.familyNameFerreira
person.familyNameCaleja
person.familyNameBarros
person.givenNameJosé
person.givenNameMaria Inês
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.givenNameCristina
person.givenNameLillian
person.identifier144781
person.identifier469085
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person.identifier.ciencia-id9616-35CB-D001
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person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
person.identifier.ridM-8242-2013
person.identifier.ridJ-2172-2014
person.identifier.ridE-8500-2013
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person.identifier.scopus-author-id54392272800
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person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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