Hydrothermal treatment of avocado peel waste for the simultaneous recovery of oligosaccharides and antioxidant phenolics.

Autor: Del Castillo-Llamosas A; Universidade de Vigo, Departamento de Enxeñaría Química, Facultade de Ciencias, 32004 Ourense, Spain., Rodríguez-Martínez B; Universidade de Vigo, Departamento de Enxeñaría Química, Facultade de Ciencias, 32004 Ourense, Spain., Del Río PG; Universidade de Vigo, Departamento de Enxeñaría Química, Facultade de Ciencias, 32004 Ourense, Spain. Electronic address: pdelrio@uvigo.es., Eibes G; CRETUS, Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, 15706 A Coruña, Spain., Garrote G; Universidade de Vigo, Departamento de Enxeñaría Química, Facultade de Ciencias, 32004 Ourense, Spain., Gullón B; Universidade de Vigo, Departamento de Enxeñaría Química, Facultade de Ciencias, 32004 Ourense, Spain.
Jazyk: angličtina
Zdroj: Bioresource technology [Bioresour Technol] 2021 Dec; Vol. 342, pp. 125981. Date of Electronic Publication: 2021 Sep 20.
DOI: 10.1016/j.biortech.2021.125981
Abstrakt: Avocado industrial processing generates huge quantities of residues that are currently wasted without any valuable commercial application. This work deals with autohydrolysis of Avocado peel (AP) for the concomitant recovery of oligosaccharides and polyphenolics. Temperature of 150 °C allowed the highest recovery of oligosaccharides (14.3 g oligosaccharides/100 g AP) and high recovery of antioxidant phenolics (3.48 g gallic acid equivalents/100 g AP and 10.80 g Trolox equivalents/100 g AP measured with ABTS ●+ assay). The liquor obtained at this temperature was characterized by TGA and FTIR to study its thermal stability and functional groups. UHPLC-TOF MS analysis of an ethyl acetate extract of AP liquor enabled the tentative identification of 43 compounds, belonging to various metabolite families, including flavonoids, phenolic acids, organic acids, lignans and fatty acids. These findings demonstrated that autohydrolysis of AP is a suitable technology to obtain bioactive agents with potential uses in food and cosmetic industries.
(Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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