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FIG (Ficus Carica L.) Bioresidues as sources of bioactive compounds and natural pigments for the food industry

2022Conference object Open access
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dc.contributor.authorShiraishi, Carlos S.H.
dc.contributor.authorZbiss, Yosra
dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorCarocho, Márcio
dc.contributor.authorDomingos, Sara
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorAlves, Maria José
dc.contributor.authorAbreu, Rui M.V.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-12T15:14:01Z
dc.date.available2022-07-12T15:14:01Z
dc.date.issued2022
dc.description.abstractThe 17 goals of sustainable development address several topics, such as: (2) Zero hunger and sustainable agriculture; (9) Industry, Innovation, and Infrastructure; (12) Responsible consumption and production; that are essential for the promotion of the circular economy, product development and conscious production [1]. Fig is a food matrix, cultivated in Portugal and valued by the Portuguese people for consumption in natura, being also used in wines, liqueurs, and jams. As this fruit is very appreciated and consumed, it´s cultivation leads to the production of tons of leaves, usually discarded [2]. Therefore, in the present work, the leaves of five fig varieties (Figure 1), namely Dauphine (Da), Longue d'Aout (La), Pasteliere (Pa), Marseille (Ma) and Bourjassote Noire (Bn), were nutritionally and chemically characterized to detect possible bioactive molecules. The antioxidant and antimicrobial, activities were also analyzed, to provide the food industry with natural additives in alternative to the artificial ones; and at the same time, promote the circular economy. Regarding the nutritional profile of the five leaves, La sample exhibited the highest amount in proteins (18.0±0.6 g/100g dw), while Pa revealed the highest content in fats (2.2±0.1 g/100g dw). The highest moisture content was presented by Da leaves (17.3±0.1 g/100g fw), and for the ashes, La sample was the one that presented the highest value (14.18±0.06 g/100g fw). Concerning the organic acids, these molecules were most abundant in Ma leaves, where it was possible to identify oxalic, malic and citric acids with a total of 139.6±0.4 mg/g dw. For the soluble sugars profiling, in all samples it was possible to identify five sugars, namely, fructose, glucose, sucrose, trehalose, and raffinose in different concentrations; however, Da leaves revealed the higher amount (17±1 g/100g dw). Tocopherols where also analyzed, and in all samples, three of the four isoforms where detected, being Pa sample standing for the predominance of these compounds (4.14±0.05 mg/100 g dw). For the bioactive analysis, different assays were performed, and Pa sample showed the strongest antioxidant potential for the TBARS assay, with an EC50 value of 105±5 mg/mL. For the antimicrobial activity assay, Da leaf extract was the one displaying the best results, by presenting Minimum Inhibitory Concentrations (MIC) ranging from 1.25 to 10 mg/mL against the tested bacterial strains. On the other hand, for the antifungal activity, the samples present very similar profiles, with the exception of the Pa sample, that present the lowest MIC of 5 mg/mL for Aspergillus fumigatus. In general, these leaf extracts can be used in the food industry namely in pastry and bakery products as promising sources of bioactive compounds, and at the same time, this reuse of biowaste promotes circular economy, and reduces the impact of biowaste resulting from the fig industry, thus meeting some of the goals of sustainable development.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). S.Heleno and M. Carocho thank FCT for their individual employment program–contract (CEEC-IND/00831/2018, CEECIND/03040/2017), and L. Barros also thanks to the national funding by FCT through the institutional scientific employment program–contract for her contract. the European Regional Development Fund (ERDF) through the Competitiveness and Internationalization Operational Program for financial support to the project 100% Figo (POCI-01-0247-FEDER-064977) and for C. Shirashi PhD grant.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationShiraishi, Carlos Seiti Hurtado; Zbiss, Yosra; Roriz, Custódio Lobo; Carocho, Márcio; Domingos, Sara; Calhelha, Ricardo C.; Alves, Maria José; Abreu, Rui M.V.; Prieto Lage, Miguel A.; Heleno, Sandrina A.; Barros, Lillian (2022). FIG (Ficus Carica L.) Bioresidues as sources of bioactive compounds and natural pigments for the food industry. In Trends in grain-based foods: Book of abstracts. Bragançapt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25638
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationPOCI-01-0247-FEDER-064977pt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNatural pigmentspt_PT
dc.titleFIG (Ficus Carica L.) Bioresidues as sources of bioactive compounds and natural pigments for the food industrypt_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 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage44pt_PT
oaire.citation.startPage44pt_PT
oaire.citation.titleTrends in grain-based foods: Book of abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2017
person.familyNameShiraishi
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person.familyNameCarocho
person.familyNameCalhelha
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person.familyNamePrieto Lage
person.familyNameHeleno
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person.givenNameCarlos S.H.
person.givenNameCustódio Lobo
person.givenNameMárcio
person.givenNameRicardo C.
person.givenNameMaria José
person.givenNameRui M.V.
person.givenNameMiguel A.
person.givenNameSandrina A.
person.givenNameLillian
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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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