Carotenoids from persimmon juice processing
| Autor: | Genoveva Berná, Nuria Martí, F. Martín-Bermudo, María Concepción Martínez-Madrid, L. Agulló, Manuel Valero, V. Lizama, Domingo Saura, Sara Gea-Botella |
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| Přispěvatelé: | Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), Agulló, Laura [0000-0002-8739-0456], Agulló, Laura |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Lutein
Persimmon TECNOLOGIA DE ALIMENTOS 030309 nutrition & dietetics By-products 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Neoxanthin Zeaxanthins Acetone Food science Pectinase Diospyros kaki Carotenoid chemistry.chemical_classification 0303 health sciences Antheraxanthin 04 agricultural and veterinary sciences Solid-liquid extraction Diospyros 040401 food science Carotenoids Zeaxanthin chemistry Fruit Food Science |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname Digital.CSIC. Repositorio Institucional del CSIC |
| DOI: | 10.1016/j.foodres.2020.109882 |
| Popis: | The aim of this study was the use and revalorization of two persimmon by-products A and B generated in the juice production process. The by-product B resulting from a pectinase enzymatic treatment of peels and pulp to optimize juice extraction was especially suitable for recovery of valuable bioactive carotenoids. The extraction solvents and solvent combinations used were: ethanol, acetone, ethanol/acetone (50:50 v/v) and ethanol/acetone/hexane (25:25:50 v/v/v). HPLC-DAD analysis detected and identified a total of nine individual carotenoids namely violaxanthin, neoxanthin, antheraxanthin, lutein, zeaxanthin, β-cryptoxanthin 5,6-epoxide, β-cryptoxanthin, α-carotene, and β-carotene. β-cryptoxanthin and β-carotene represented 49.2% and 13.2% of the total carotenoid content (TCC) in the acetone extract from by-product B. TCC contributed greatly to antioxidant activity of acetone extract derived from this by-product. Pectinase enzymatic treatment of persimmon peels and pulp followed by absolute acetone extraction of carotenoids could be an efficient method to obtain a rich extract in these compounds that could be used as nutraceutical ingredient. This study was supported by Ministerio de Ciencia, Innovación y Universidades through the funded project ‘Simbiosis industrial en el aprovechamiento integral del caqui (Diospyros kaki); Ejemplo de bioeconomía’ (CTM2017-88978-R). Sara Gea-Botella thanks the Agencia Estatal de Investigación la Ayuda para la Formación de Doctores en Empresas “Doctorados Industriales“ (DI-16-08465) through the R+D+i project entitled ‘Evaluación in vitro e in vivo de un extracto procedente de subproductos de la industrialización del caqui’. The authors wish to thank Mitra Sol Technologies S.L. the given technical assistance. |
| Databáze: | OpenAIRE |
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