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Orientador(es)
Resumo(s)
Quince (Cydonia oblonga Mill.) is a sour and astringent fruit usually processed into various food
products, such as jam, jelly, and quince pudding, or marmalade. Although the peel is often discarded as
a by-product during the processing steps, it has been reported as a valuable source of bioactive
phytoconstituents [1-3]. Therefore, this work was carried out to characterize the quince peel composition
in phenolic compounds and dietary fiber, and to evaluate its antioxidant activity. The dry peel powder
was subjected to extractions by hydroethanolic maceration (HM) and hot water (HW). The obtained
extracts were characterized for their phenolic composition by HPLC-DAD-ESI/MSn [4] and their
antioxidant activity was evaluated in vitro by their ability to inhibit the oxidative hemolysis and the
formation of thiobarbituric acid reactive substances (TBARS) using sheep erythrocytes and porcine
brain cells, respectively [4]. The fiber content in the solid residues from the extractions was determined
by an enzymatic-gravimetric method [5]. The analysis allowed to identify of 16 phenolic compounds,
including caffeoylquinic acids, flavan-3-ols, and flavonol glycosides. Flavan-3-ols accounted for about
57% and 48% of the total phenolic fraction of the HM and HW extracts, respectively. The HM extract
showed greater antioxidant activity than the HW extract in both in vitro assays, a result that strongly
correlated with the higher content of flavan-3-ols. In turn, both extraction residues revealed fiber
contents that reached nearly 37 g/100 g. Overall, this study demonstrated that it is possible to obtain
antioxidant phenolic extracts and novel fiber-rich ingredients from quince peel, which could be used in
food and beverage formulation. Future work is planned to optimize the extraction processes and assess
their effectiveness as natural food preservatives and fortifiers.
Descrição
Palavras-chave
Antioxidant Quince peel
Contexto Educativo
Citação
Pereira, Alexis; Othman, Souha; Dias, Maria Inês; Añibarro-Ortega, Mikel; Ferreira, Isabel C.F.R.; Pinela, José; Barros, Lillian (2022). Novel antioxidant and fibre-rich food ingredients from quince peel. In 1st Research Meeting on Biochemistry. Maringá
Editora
State University of Maringá