Exploitation of Residues from Vineyards, Olive Groves, and Wine and Oil Production to Obtain Phenolic Compounds of High-Added Value

2008 ◽  
pp. 221-260
Keyword(s):  
Phenolic Compounds ◽  
Oil Production ◽  
Added Value ◽  
Olive Groves

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

High-Added-Value Antioxidants Obtained from the Degradation of Wine Phenolics by Lactobacillus plantarum

2007 ◽  
Vol 70 (11) ◽  
pp. 2670-2675 ◽  
Author(s):  
JOSÉ MARÍA LANDETE ◽  
HÉCTOR RODRÍGUEZ ◽  
BLANCA DE LAS RIVAS ◽  
ROSARIO MUÑOZ
Keyword(s):  
Phenolic Compounds ◽  
Gallic Acid ◽  
Lactobacillus Plantarum ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Methyl Gallate ◽  
Biotechnological Production ◽  
Wine Production ◽  
High Concentrations ◽  
Ferulic Acids

Disposal of the waste from wine production has long been a problem for wineries, mainly because of the presence of phenolic compounds. In this study, we analyzed the antimicrobial activities of 10 wine phenolic compounds against Lactobacillus plantarum strains. Inhibition increased in this order: catechin = gallic acid < epicatechin = salicylic acid < methyl gallate = caffeic acid < ferulic acid = tryptophol < p-coumaric acid. The obtained results indicated that L. plantarum is able to grow in the presence of high concentrations of some wine phenolic compounds. Of the 10 compounds analyzed, only the hydroxycinnamic acids, gallic acid, and methyl gallate were metabolized by the four L. plantarum strains studied. Results also revealed that 4-vinylphenol and 4-vinylguaiacol are originated from p-coumaric and ferulic acids. These phenolic compounds are valuable intermediates in the biotechnological production of new fragrances. In addition, gallic acid and its ester, methyl gallate, are metabolized to produce the powerful antioxidant pyrogallol. Therefore, it might be possible to use L. plantarum strains to obtain high-added-value antioxidants from the degradation of phenolic compounds found in wine wastes.

scholarly journals Response of Oil Production and Quality to Hedgerow Design in Super-High-Density Olive cv. Arbequina Orchards

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1632
Author(s):  
Eduardo R. Trentacoste ◽  
David J. Connor ◽  
María Gómez-del-Campo
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Oil Quality ◽  
Oil Production ◽  
Quality Parameters ◽  
High Density ◽  
Oil Composition ◽  
Linear Relationships ◽  
Wide Row Spacing

An analysis is presented of the response of olive oil production and quality parameters, viz. fatty acids (palmitic, oleic and linoleic acids), phenolic compounds and oxidative stability to hedgerow spacing and orientation in 1-m wide super-high-density orchards of cv. Arbequina. Data reveal strong linear relationships between concentrations of fatty acids and internal irradiance within hedgerows, positive for palmitic and linoleic but negative for oleic acid. The result is a significant vertical trend in oil composition within hedgerows, but small to negligible differences in oil harvested from them in totality. The explanation is found in the small ranges and strongly correlated responses of individual fatty acids that together comprise 98% of oil mass. Phenolic compounds respond more widely and to higher levels of irradiance than fatty acids and did show increases in NS hedgerows grown at wide row spacing. Oxidative stability shows a similar trend in phenolic compounds. A simulation study that extended the known responses to 2-m wide hedgerows showed that the linkage between fatty acid profiles was maintained with no resultant differences in the oil composition of the total simulated oil harvest. Based on the current understanding of internal irradiance within olive hedgerows, there seems to be little opportunity to manage oil quality by orchard structure.

scholarly journals Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1800
Author(s):  
María Fernanda Montenegro-Landívar ◽  
Paulina Tapia-Quirós ◽  
Xanel Vecino ◽  
Mònica Reig ◽  
César Valderrama ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Added Value ◽  
Solvent Ratio ◽  
Polyphenol Content ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenol ◽  
Mechanical Stirring ◽  
Assisted Extraction ◽  
Gallic Acid Equivalent

Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g−1 fresh weight (fw) and 0.8 mg GAE g−1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g−1 and 0.04 mg TE g−1, respectively).

scholarly journals In vitro antioxidant extracts evaluation from the residue of the Hevea brasiliensis seed

2022 ◽  
Vol 12 (1) ◽  
Author(s):  
Giovanna Oleinik ◽  
Priscila Paola Dario ◽  
Katiane de Morais Gasperin ◽  
Dalila Moter Benvegnú ◽  
Fernanda Oliveira Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Hevea Brasiliensis ◽  
Food Industry ◽  
Rubber Tree ◽  
Added Value ◽  
Future Research ◽  
Synthetic Antioxidants ◽  
Production Chain

AbstractThe antioxidants used in the food industry are essential to inhibit the formation of free radicals, preserving the existing properties in the different matrices. However, the insecurity of the synthetic antioxidants regarding human health propels search for natural substrates with potential antioxidant activity as an alternative to synthetic compounds. In this way, the work had as objective obtaining extracts from the seed pomace of the Hevea brasiliensis (rubber tree), relating the contents of flavonoids and total phenols in the application as an antioxidant. The methodology consisted of the extraction using four solvents, varying extractive methods, time, and seed concentrations. The antioxidant activity in vitro was evaluated by capturing the DPPH (2,2-diphenyl-1-picryl-hydrazil) radical. The optimized results demonstrate that the aqueous extracts produced in the Soxhlet in the concentrations of 85 g L−1 and retention time of 4 h reached 37.73 ± 1.69% in the antioxidant tests of the free radical DPPH capture, 1405.15 mg EAC 100 g−1 in the quantification of phenolic compounds and 223.34 mg 100 g−1 of total flavonoids. Thus, this work may contribute to the realization of studies and future research for characterization and identification concerning which phenolic compounds and flavonoids attribute the antioxidant characteristic to the extracts produced, enabling the discovery of products with high added value in the production chain. In addition, because the water used as a solvent showed greater antioxidant potential between the extracts, the non-toxic and environmentally friendly character is highlighted, allowing a wide variety of applications in the food industry.

scholarly journals Development of a Circular Oriented Bioprocess for Microbial Oil Production Using Diversified Mixed Confectionery Side-Streams

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 300 ◽  
Author(s):  
Tsakona ◽  
Papadaki ◽  
Kopsahelis ◽  
Kachrimanidou ◽  
Papanikolaou ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Carbon Sources ◽  
Oil Production ◽  
Major Fatty Acid ◽  
Added Value ◽  
Microbial Oil ◽  
Microbial Lipids ◽  
Fed Batch ◽  
Batch Mode ◽  
Intracellular Content

Diversified mixed confectionery waste streams were utilized in a two-stage bioprocess to formulate a nutrient-rich fermentation media for microbial oil production. Solid-state fermentation was conducted for the production of crude enzyme consortia to be subsequently applied in hydrolytic reactions to break down starch, disaccharides, and proteins into monosaccharides, amino acids, and peptides. Crude hydrolysates were evaluated in bioconversion processes using the red yeast Rhodosporidium toruloides DSM 4444 both in batch and fed-batch mode. Under nitrogen-limiting conditions, during fed-batch cultures, the concentration of microbial lipids reached 16.6–17 g·L−1 with the intracellular content being more than 40% (w/w) in both hydrolysates applied. R. toruloides was able to metabolize mixed carbon sources without catabolite repression. The fatty acid profile of the produced lipids was altered based on the substrate employed in the bioconversion process. Microbial lipids were rich in polyunsaturated fatty acids, with oleic acid being the major fatty acid (61.7%, w/w). This study showed that mixed food side-streams could be valorized for the production of microbial oil with high unsaturation degree, pointing towards the potential to produce tailor-made lipids for specific food applications. Likewise, the proposed process conforms unequivocally to the principles of the circular economy, as the entire quantity of confectionery by-products are implemented to generate added-value compounds that will find applications in the same original industry, thus closing the loop.

scholarly journals Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2931 ◽  
Author(s):  
Pedro Ferreira-Santos ◽  
Elisa Zanuso ◽  
Zlatina Genisheva ◽  
Cristina M. R. Rocha ◽  
José A. Teixeira
Keyword(s):  
Phenolic Compounds ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Food Additives ◽  
Extraction Methods ◽  
Industrial Applications ◽  
Added Value ◽  
Green Technologies ◽  
By Products ◽  
Pine Species

In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production. Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective. Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities. Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles. Pine extracts have attracted the researchers’ attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc., and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics. Phenolic compounds are responsible for many of these bioactivities. However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species. The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications.

scholarly journals Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria

Agriculture ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 494
Author(s):  
Soulef Boussahel ◽  
Vita Di Stefano ◽  
Claudia Muscarà ◽  
Mariateresa Cristani ◽  
Maria Grazia Melilli
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Oil Production ◽  
Monounsaturated Fatty Acids ◽  
Free Acidity ◽  
Low Concentration ◽  
Olive Oils

In Algeria, the olive tree is one of the main fruit species and plays a very important socioeconomic role. The objective of this study was firstly, to identify and quantify the phenolics of some Algerian olive oils, and secondly, to assess the antioxidant activity of the samples. The olive oils used in this study were derived from Algerian cultivars, including Tefahi, Gelb Elfarroudj, Chemlal, and imported cultivar Manzanilla and Zebboudj. For this purpose, gas chromatography—mass spectrometry (GC-MS) was used to identify olive oil fatty acids profile, while the individual phenolic compounds were assessed by ultra-high-performance liquid chromatography–electrospray ionization–high-resolution mass spectrometry (UHPLC-HESI-MS). To verify the antioxidant capacity, five in vitro free radical assays were used. Questionable values of particular physico-chemical parameters, such as the high value of free acidity and the low concentration of monounsaturated fatty acids in oil from the Zebboudj cultivar, indicate that improvements in olive cultivation and oil production practices are needed. Gelb Elfarroudj, Tefahi, and Manzanilla oils contain quantities of monounsaturated fatty acids in accordance with EU regulations. The oil obtained from the Zebboudj cultivar is not usable for food purposes due to the high value in free acidity and the low concentration of monounsaturated fatty acids. Tefahi and Manzanilla cultivars have given oils with the best antioxidant activity as compared to other studied cultivars; this is attributable to their composition in bioactive phenolic compounds, such as secoiridoids, which play an important role in human health as scavengers of free radicals. The results are interesting for producers and consumers to promote the culture of olive oils derived in particular from the Tefahi cultivar. However, in order to improve the health qualities of this oil, the agronomic techniques essentially linked to the time of harvesting of the olives destined for oil production must be improved.

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