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  • Poster Iseki 2016

    Încărcat de

    Bruno Melgar
    29 vizualizări1 pagină
    Prickly pear has become an important fruit crop in many semi-arid lands of the world. The cactus pear is often marketed as a raw peeled fruit, juice, marmalades and other different products. These transformations produce considerable amounts of by-products (peels and seeds). Peels represent a large proportion of the whole fruit and constitute an important source of bioactive compounds, especially polyphenols, flavonoids and betalains which are the characteristic colorants of this fruit. Polyphenols are present in a higher concentration on the peels compared to the edible portion of the fruit, which makes it a great source of extraction for this type of bioactive compound. These phenolic compounds have been recognized as a potential nutraceutical target for the food and pharmaceutical industries. Due to their wide range of bioactivities, there is a growing interest in developing of methods for their recovery and for the optimal storage of the by-products. Storing these by-products to prevent the microbial spoilage and to preserve them in optimal conditions until their use could be expensive and might be considered irrational. Therefore, the purpose is to look for alternatives to reduce the cost of storage without sacrificing the bioactive compounds. The aim of the current investigation was to evaluate changes on the phenolic compounds of the dried peels of prickly pear at different temperatures (40, 60 and 70 °C) and to follow their behavior once they are dried and stored at room temperature (15, 60 and 90 days) by HPLC-DAD and spectrophotometric methods. For the different drying temperatures analyzed, it was detected a decrease of up to 58% (70 °C) of the phenolic compounds, which also has negative influence on the antioxidant capacity. On the other hand, stored dry peel did not show any important changes through time.

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    Prickly pear has become an important fruit crop in many semi-arid lands of the world. The cactus pear is often marketed as a raw peeled fruit, juice, marmalades and other different products. These transformations produce considerable amounts of by-products (peels and seeds). Peels represent a large proportion of the whole fruit and constitute an important source of bioactive compounds, especially polyphenols, flavonoids and betalains which are the characteristic colorants of this fruit. Polyphenols are present in a higher concentration on the peels compared to the edible portion of the fruit, which makes it a great source of extraction for this type of bioactive compound. These phenolic compounds have been recognized as a potential nutraceutical target for the food and pharmaceutical industries. Due to their wide range of bioactivities, there is a growing interest in developing of methods for their recovery and for the optimal storage of the by-products. Storing these by-products to prevent the microbial spoilage and to preserve them in optimal conditions until their use could be expensive and might be considered irrational. Therefore, the purpose is to look for alternatives to reduce the cost of storage without sacrificing the bioactive compounds. The aim of the current investigation was to evaluate changes on the phenolic compounds of the dried peels of prickly pear at different temperatures (40, 60 and 70 °C) and to follow their behavior once they are dried and stored at room temperature (15, 60 and 90 days) by HPLC-DAD and spectrophotometric methods. For the different drying temperatures analyzed, it was detected a decrease of up to 58% (70 °C) of the phenolic compounds, which also has negative influence on the antioxidant capacity. On the other hand, stored dry peel did not show any important changes through time.

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    © All Rights Reserved
    Descărcați ca PDF, TXT sau citiți online pe Scribd
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    29 vizualizări1 pagină

    Poster Iseki 2016

    Încărcat de

    Bruno Melgar
    Prickly pear has become an important fruit crop in many semi-arid lands of the world. The cactus pear is often marketed as a raw peeled fruit, juice, marmalades and other different products. These transformations produce considerable amounts of by-products (peels and seeds). Peels represent a large proportion of the whole fruit and constitute an important source of bioactive compounds, especially polyphenols, flavonoids and betalains which are the characteristic colorants of this fruit. Polyphenols are present in a higher concentration on the peels compared to the edible portion of the fruit, which makes it a great source of extraction for this type of bioactive compound. These phenolic compounds have been recognized as a potential nutraceutical target for the food and pharmaceutical industries. Due to their wide range of bioactivities, there is a growing interest in developing of methods for their recovery and for the optimal storage of the by-products. Storing these by-products to prevent the microbial spoilage and to preserve them in optimal conditions until their use could be expensive and might be considered irrational. Therefore, the purpose is to look for alternatives to reduce the cost of storage without sacrificing the bioactive compounds. The aim of the current investigation was to evaluate changes on the phenolic compounds of the dried peels of prickly pear at different temperatures (40, 60 and 70 °C) and to follow their behavior once they are dried and stored at room temperature (15, 60 and 90 days) by HPLC-DAD and spectrophotometric methods. For the different drying temperatures analyzed, it was detected a decrease of up to 58% (70 °C) of the phenolic compounds, which also has negative influence on the antioxidant capacity. On the other hand, stored dry peel did not show any important changes through time.

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    din 1

    Bruno Melgar , Esperanza M. Garcia-Castello , Luis Mayor , Antonio D.

    Rodriguez-Lopez
    1

    1. Universitat Politcnica de Valncia - Institute of food engineering for development (IIAD), Valencia, Spain.
    2. ISEKI-Food Association (IFA), Austria.
    3. Institute for Industrial, Radiophysical and Environmental Safety (ISIRYM), Universitat Politcnica de Valncia, Spain.

    Effect of drying temperatures on bioactive


    compounds of Opuntia ficus-indica and Persea
    america byproducts
    Background

    Findings

    There is plethora information about functionality and antioxidant capacity


    of different byproducts biocompounds on the scientific databases. Polyphenols among other structures, play an important role on the quenching effect
    against free radical1,2,3, making them attractive for some industries. Despite
    of all available information, there is scarce research on byproduct storage
    before their different extractions and uses.

    Chromatogram showing the differences between different drying


    temperatures and their influence on the polyphenolic profile of
    Opuntia ficus maxima .

    With the above mention, we focus on drying techniques as a storing process


    due to the energy saving that could be achieve on the storing period without
    using refrigeration or freezing of the byproducts.
    We have worked with 2 different species (Opuntia ficus maxima and Persea
    america mill.) and with 3 different byproducts (Opuntia peel and Persea peel
    and kernel) of some of the Mexican biggest crops. Our goal is to identify the
    best way to store the byproducts without decreasing the biocompounds content and their quality and antioxidant capacity. Working with 4 drying temperatures (Convection at 40, 60 and 70 C and Vacuum at 60 C) to maximize
    the reduction of water activity in order to prevent microorganism spoilage.

    From bottom to top: Opuntia peel fresh, 40 C convection, 60 C convection, 60 C Vacuum and 70 C Vacuum.

    Effect of the different drying temperatures on the Total Phenolic Content and the Antioxidant Capacity (mean 95
    % confidence inteval) of our samples (Opuntia ficus-maxima peel and Persea americana peel and kernel)
    )

    /g
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    Vacuum
    Dried

    70 C
    Convection
    Dried

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    60 C
    Vacuum
    Dried

    nt

    60 C
    Convection
    40 C
    Dried
    Convection
    Dried

    60 C
    Convection
    Dried

    From left to right: blended Opuntia peel, blended Persea kernel, Blended Persea peel

    40 C
    Convection
    Dried

    Methods
    Opuntia
    peel

    Persea
    Kernel

    Persea
    peel

    70 C
    Convection
    Dried

    Fresh
    Opuntia
    peel

    Persea
    Kernel

    Persea
    peel

    Fresh

    Decreased percentages of Total Polyphenol Content (TPC) and Antioxidant Activity (AA) in the samples
    TPC

    AA
    Fresh

    Opuntia
    peel

    Extraction setup
    Overhead
    stirrer

    Peristaltic
    pump

    Temperature
    bath

    Sample
    extraction
    Ultrasonic
    bath

    Conclusions
    Persea peels contains lower concentration of total polyphenols content (TPC) compared with our other 2 byproducts, although, it shows a considerable antioxidant capacity, greater than Persea kernel and almost the
    same as Opuntia peel, which shows higher TPC.
    Drying temperatures have detrimental effect on the antioxidant capacity as well as TPC of our 3 sample. This could be explained due to the enzymatic activity of polyphenol oxidase (PPO)4, which has been reported to
    have higher activity at 55 C.
    Almost in all cases, vacuum drying has decreased more the TPC and
    the antioxidant capacity of our byproduct compered with the convection drying at the same temperature.
    Opuntia peels has the lowest reduction of TPC and antioxidant capacity compared with the Persea byproducts, indicating it is important to keep
    in mind the different sample drying conditions.
    We also found through HPLC techniques, a detrimental content of
    certain flavonoids with all our drying temperatures which in addition to our
    spectrophotometrical analysis, shown a decrease on the TPC and the antioxidant capacity

    40 C
    Convection

    60 C
    Convection

    60 C
    vacuum

    70 C
    Convection

    Fresh

    40 C
    Convection

    60 C
    Convection

    60 C
    vacuum

    70 C
    Convection

    14
    + %

    100 %

    62 %

    100 %

    68 %

    42 %

    100 %

    38 %

    21 %

    33 %

    41 %

    Persea
    kernel

    100 %

    7%

    14 %

    10 %

    7%

    100 %

    28 %

    49 %

    41 %

    24 %

    Persea
    peel

    100 %

    6%

    11 %

    7%

    6%

    100 %

    8%

    23 %

    15 %

    7%

    Future directions
    The HPLC chromatogram reveal the increase of certain peaks at the
    beginning of the analysis that could not be determined. Currently we are
    working on the identification of this peaks through Q-Tof HPLC-MS/MS Techniques.
    Future research on storing conditions will be carried out in order to
    develop an efficient technique, able to keep unspoiled the byproducts and as
    well as to preserve their TPC content and antioxidant capacity.

    Literature cited
    Del Caro, A., Piga, A., Pinna, I., Fenu, P. M., & Agabbio, M. (2004). Effect of
    drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes. Journal of Agricultural and Food Chemistry, 52(15),
    47804784. http://doi.org/10.1021/jf049889j
    Kosiska, A., Karama, M., Estrella, I., Hernndez, T., Bartolom, B., & Dykes,
    G. a. (2012). Phenolic compound profiles and antioxidant capacity of persea americana mill. peels and seeds of two varieties. Journal of Agricultural and Food Chemistry, 60(18), 46134619. http://doi.org/10.1021/jf300090p
    M. Librn, C., Mayor, L., M. Garcia-Castello, E., & Vidal-Brotons, D. (2013).
    Polyphenol extraction from grape wastes: Solvent and pH effect. Agricultural Sciences, 04(09), 5662. http://doi.org/10.4236/as.2013.49B010
    Mayor, L., Calvo, A., Moreira, R., Fito, P., & Garcia-Castello, E. (2013). Water
    sorption isotherms of globe artichoke leaves. Agricultural Sciences, 04(09), 6369.
    http://doi.org/10.4236/as.2013.49B011

    Further info:
    brumelca@doctor.upv.es
    (+34) 684 32 7458

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