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Optimization of the ultrasound-assisted extraction of bioactive compounds from kiwi peel bio-waste: a path towards sustainable agri-food systems

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dc.contributor.authorGiordano, Miguel
dc.contributor.authorPires Junior, Eleomar de O.
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.accessioned2022-02-02T11:53:35Z
dc.date.available2022-02-02T11:53:35Z
dc.date.issued2021
dc.description.abstractThe study of fruit and vegetable bio-waste has aroused great interest, not only in the agri-food industry, for sustainability and economic reasons, but also among the scientific community, which has been highlighting this type of bio-waste material as an underutilized cheap source of bioactive compounds, namely phenolic compounds.1 Kiwifruit is widely consumed worldwide and recognized for its beneficial characteristics for the consumer's nutrition and health.2 However, the peel of this fruit is discarded as a worthless residue, although several studies report a very promising nutritional, phytochemical and bioactive composition.3 Therefore, this study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. The processing time (1–45 min), ultrasonic power (5–500 W) and ethanol concentration (0–100%, v/v) were the independent variables combined in a five-level central composite design coupled with the response surface methodology (RSM) for process optimization. The levels of the phenolic compounds identified by HPLC-DAD-ESI/MSn and the extraction yield of the obtained residue (or extract) were used as response criteria. The chromatographic analysis allowed identifying four phenolic compounds, namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer. The constructed polynomial models were successfully fitted to the experimental data, statistically validated, and used to determine the optimal UAE conditions. The sonication of the kiwi peel sample for 15 min at 94 W (20 kHz), using 68% ethanol, resulted in 1.51 ± 0.04 mg of flavonoids per g of extract. These optimal processing conditions were applied to obtain a new extract, which allowed experimentally validating the predictive model. The kiwi peel extract obtained under optimized UAE conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorisation of kiwi peel as a low-cost raw material for the development of natural ingredients and also to the resource-use efficiency and circular bioeconomy.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). M.I. Dias, R.C. Calhelha, and L. Barros thank the national funding by FCT, P.I., through the institutional scientific employment program-contract, and J. Pinela through the individual scientific employment pro-gram-contract (CEECIND/01011/2018). C. Caleja thanks her contract (Project AllNat PO-CI-01-0145-FEDER-030463) through the project AllNat. This 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).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGiordan, Miguel; Pires Junior., Eleomar de O.; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo; Stojković, Dejan; Sokovic, Marina; Tavares, Débora; Cánepa, Analía Laura; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2021). Optimization of the ultrasound-assisted extraction of bioactive compounds from kiwi peel bio-waste: a path towards sustainable agri-food systems. In XV Encontro de Química dos Alimentos. Funchal. ISBN 978-989-8805-68-3
dc.identifier.urihttp://hdl.handle.net/10198/25000
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectKiwipt_PT
dc.subjectKiwi peelpt_PT
dc.titleOptimization of the ultrasound-assisted extraction of bioactive compounds from kiwi peel bio-waste: a path towards sustainable agri-food systemspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.conferencePlaceMadeira, Portugalpt_PT
oaire.citation.titleXV Encontro de Química dos Alimentospt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
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
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person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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