Please use this identifier to cite or link to this item:
https://hdl.handle.net/10316/106809
DC Field | Value | Language |
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dc.contributor.author | Fernandes, Pedro A. R. | - |
dc.contributor.author | Ferreira, Sónia S. | - |
dc.contributor.author | Bastos, Rita | - |
dc.contributor.author | Ferreira, Isabel | - |
dc.contributor.author | Cruz, Maria T. | - |
dc.contributor.author | Pinto, António | - |
dc.contributor.author | Coelho, Elisabete | - |
dc.contributor.author | Passos, Cláudia P. | - |
dc.contributor.author | Coimbra, Manuel A. | - |
dc.contributor.author | Cardoso, Susana M. | - |
dc.contributor.author | Wessel, Dulcineia F. | - |
dc.date.accessioned | 2023-04-24T09:53:48Z | - |
dc.date.available | 2023-04-24T09:53:48Z | - |
dc.date.issued | 2019-06-21 | - |
dc.identifier.issn | 2076-3921 | pt |
dc.identifier.uri | https://hdl.handle.net/10316/106809 | - |
dc.description.abstract | Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of polyphenols. This type of extraction allowed us to obtain 296 g of extract per kg of dry apple pomace, including 3.3 g of polyphenols and 281 g of carbohydrates. Ultrafiltration and solid-phase extraction using C18 cartridges of the hot water extract suggested that, in addition to the apple native polyphenols detected by ultra-high-pressure liquid chromatography coupled to a diode-array detector and mass spectrometry UHPLC-DAD-ESI-MSn, polyphenols could also be present as complexes with carbohydrates. For the water-soluble polyphenols, antioxidant and anti-inflammatory effects were observed by inhibiting chemically generated hydroxyl radicals (OH•) and nitrogen monoxide radicals (NO•) produced in lipopolysaccharide-stimulated macrophages. The water-soluble polyphenols, when incorporated into yogurt formulations, were not affected by fermentation and improved the antioxidant properties of the final product. This in vitro research paves the way for agro-food industries to achieve more diversified and sustainable solutions towards their main by-products. | pt |
dc.language.iso | eng | pt |
dc.publisher | MDPI | pt |
dc.relation | Thanks are due to the University of Aveiro and FCT/MCT for the financial support for the QOPNA research Unit (FCT UID/QUI/00062/2019) and to CITAB research Unit (FCT UID/AGR/04033/2019) through national funds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement, and to the Portuguese NMR Network. Pedro A. R. Fernandes (SFRH/BD/107731/2015) and Elisabete Coelho (SFRH/BPD/70589/2010) were supported by FCT/MEC grants. Claudia Passos acknowledges FCT (CEECIND/01873/2017) contract. Susana M. Cardoso thanks the research contract under the project AgroForWealth: Biorefining of agricultural and forest by-products and wastes: integrated strategic for valorisation of resources towards society wealth and sustainability (CENTRO-01-0145-FEDER-000001), funded by Centro2020, through FEDER and PT2020. Thanks are due to Indumape for providing the apple pomace and to project Profitapple 3862. | pt |
dc.rights | openAccess | pt |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt |
dc.subject | polyphenols | pt |
dc.subject | antioxidant | pt |
dc.subject | anti-inflammatory | pt |
dc.subject | extraction | pt |
dc.subject | functional food | pt |
dc.title | Apple Pomace Extract as a Sustainable Food Ingredient | pt |
dc.type | article | - |
degois.publication.firstPage | 189 | pt |
degois.publication.issue | 6 | pt |
degois.publication.title | Antioxidants | pt |
dc.peerreviewed | yes | pt |
dc.identifier.doi | 10.3390/antiox8060189 | pt |
degois.publication.volume | 8 | pt |
dc.date.embargo | 2019-06-21 | * |
uc.date.periodoEmbargo | 0 | pt |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.openairetype | article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | Com Texto completo | - |
crisitem.author.researchunit | CNC - Center for Neuroscience and Cell Biology | - |
crisitem.author.researchunit | CNC - Center for Neuroscience and Cell Biology | - |
crisitem.author.orcid | 0000-0003-2625-2567 | - |
Appears in Collections: | FFUC- Artigos em Revistas Internacionais |
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File | Description | Size | Format | |
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Apple-pomace-extract-as-a-sustainable-food-ingredientAntioxidants.pdf | 893.78 kB | Adobe PDF | View/Open |
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