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Novel antioxidant and fibre-rich food ingredients from quince peel

2022Conference object Open access
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dc.contributor.authorPereira, Alexis
dc.contributor.authorOthman, Souha
dc.contributor.authorDias, Maria Inês
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-14T14:05:01Z
dc.date.available2022-07-14T14:05:01Z
dc.date.issued2022
dc.description.abstractQuince (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.pt_PT
dc.description.sponsorshipTo the Foundation for Science and Technology (FCT, Portugal) for the financial support to CIMO (UIDB/00690/2020) through national funds FCT/MCTES; to FCT for the Ph.D. studentship granted to M. Añibarro-Ortega (2020.06297.BD) and the contracts of J. Pinela (CEECIND/01011/2018, Project NutriTech) and M.I. Dias and L. Barros (through the institutional scientific employment program-contract). Work financially supported by the European Regional Development Fund (FEDER)-Interreg España-Portugal programme through the Project TRANSCoLAB 0612_TRANS_CO_LAB_2_P and by FEDER through the Regional Operational Program North 2020, within the scope of the Project GreenHealth - Norte-01-0145-FEDER-000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, 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. Maringápt_PT
dc.identifier.urihttp://hdl.handle.net/10198/25655
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherState University of Maringápt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidantpt_PT
dc.subjectQuince peelpt_PT
dc.titleNovel antioxidant and fibre-rich food ingredients from quince peelpt_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.conferencePlaceMaringápt_PT
oaire.citation.endPage45pt_PT
oaire.citation.startPage45pt_PT
oaire.citation.title1st Research Meeting on Biochemistrypt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNamePereira
person.familyNameDias
person.familyNameAñibarro-Ortega
person.familyNameFerreira
person.familyNamePinela
person.familyNameBarros
person.givenNameAlexis
person.givenNameMaria Inês
person.givenNameMikel
person.givenNameIsabel C.F.R.
person.givenNameJosé
person.givenNameLillian
person.identifier2472462
person.identifier144781
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person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
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person.identifier.scopus-author-id58124934600
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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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