Comparison of different Brazilian citrus by-products as source of natural antioxidants

Autor(es)

Menezes Barbosa, Paula de Paula ^[1] ; Ruviaro, Amanda Roggia ^[2] ; Macedo, Gabriela Alves ^[2]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Sch Food Engn, Dept Food & Nutr, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND BIOTECHNOLOGY; v. 27, n. 5, p. 1301-1309, OCT 2018.
• Citações Web of Science: 3

Resumo

Significant amounts of citrus by-products remain after juice processing, which is then used to obtain pectin. The pectin industry then generates a new waste. No study has characterized this residue or suggested applications for it. The main goal of this study was to compare citrus industrial by-products that remain after juice (CJB) and pectin (CPB) extraction, aiming to obtain bioactive compounds. The residues were evaluated for their chemical composition, antioxidant capacity, and polyphenols content. CJB had 2-fold higher total phenols than CPB. Moreover, CJB exhibited higher antioxidant capacity than CPB. Nine polyphenols were detected; hesperidin was the main compound on both residues. CPB had higher content of polyphenols than CJB, which can be attributed to the industry procedure of pectin extraction. Thus, this study provides support for the reuse of CPB to obtain nutraceutical compounds, converting waste into added-value products. (AU)

• Processo FAPESP: 15/04555-2 - Desenvolvimento de processos biológicos para obtenção de extratos ricos em compostos fenólicos a partir de resíduos da indústria de cítricos e avaliação do potencial bioativo dos extratos
• Beneficiário: Gabriela Alves Macedo
• Modalidade de apoio: Auxílio à Pesquisa - Regular