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Orientador(es)
Resumo(s)
The resources on our planet are finite and limited. Still, more and more waste is being produced worldwide. In this
sense, it is essential to acquire circularity and "zero waste" approaches to move from the current environmentally
unsustainable agri-food system to a more sustainable practice. Quince (Cydonia oblonga Mill.) is usually peeled
and processed into food products, such as jam and marmalade, while the peel is discarded as a by-product1.
Despite this, quince peel has been reported to be rich in phenolic compounds and organic acids with antioxidant
and antimicrobial properties2,3. This work was carried out in order to characterize and promote the upcycling of
this plant matrix as a functional food ingredient. Dry quince peel powder was subjected to dynamic hydroethanolic
maceration (DHM) and hot water extraction (HWE), and both extracts were characterized for their profile of
phenolic compounds (HPLC-DAD-ESI/MSn) and organic acids (UFLC-PDA) and ability to inhibit lipid peroxidation,
haemolytic oxidation, and growth of foodborne bacteria and fungi. Flavan-3-ols were the predominant phenolic
compounds in the DHM (56.6%) and HWE (47.8%) extracts. Additionally, five caffeoylquinic acids and two flavonol
glycosides were also identified. Quinic and malic acids were the main organic acids. The DHM extract was the most
antioxidant and presented better antimicrobial effects, which agreed with the flavan-3-ol contents. Furthermore,
the solid residue remaining after extraction was valorised as a source of fibre. Overall, both quince peel extracts
could be used in the formulation of novel ingredients for further applications in food and pharmaceutical products.
Descrição
Palavras-chave
Natural food
Contexto Educativo
Citação
Pereira, Alexis; Añibarro-Ortega, Mikel; Dias, Maria Inês; Círić, Ana; Mandim, Filipa; Soković, Marina; Ferreira, Isabel C.F.R.; Pinela, José; Barros, Lillian (2022). Quince peel as a natural food preservative: a renewable alternative in times of scarcity. In Chromatography helps in times of crisis: Webinar. Online
Editora
Sociedade Portuguesa de Química