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Pisco grape pomace:Iron/copper speciation and antioxidant properties,towards their comprehensive utilization

Food Bioscience 2022年第3期47卷 1213-1221页

作者： Fátima Rodríguez-Ramos Raúl Cañas-Sarazúa vilbett briones-labarca Departamento de Ingeniería en Alimentos Universidad de La SerenaAv.Raúl Bitrán Nachary 1305Box 5991720010La SerenaChile

The pisco and wine industry produces hundreds of tons of grape pomace each year in Chile,generating environmental problems,and demanding urgent strategies for its *** aim of this work was to study the pisco grape pomace based on a physicochemical characterization,an iron/copper speciation analysis,and the optimization for polyphenols recovery,establishing the polyphenolic profile,antioxidant properties,and the Fe^(2+)/Cu^(2+) chelating activity,to promote their revalorization as an ingredient with potential application in the food *** chemical characterization showed mainly high values for crude protein(15.36%dw)and potassium(9240.66 mg/kg).The Fe/Cu speciation depicted that iron and copper soluble forms in pisco pomace flour represented 70.57%and 52.18%,respectively,regarding total *** optimized extract showed mainly pyrogallol,catechin and epicatechin,with concentrations of 1078.43±60.14μg/g,883.20±7.57μg/g and,751.76±23.04μg/g,respectively,with a relevant antioxidant capacity by Oxygen Radical Absorbance Capacity(ORAC)of 1402.15μmol TE/g dw GPE and,a better chelating ability to complex Fe^(2+) than Cu^(2+).The pisco pomace was for the first time chemically characterize,showing it as a potential source of minerals and antioxidant biocompounds,making it a good candidate for nutritional applications,as a rich source of organic matter or even could be potentially utilized to produce value-added commodities,toward a circular economy.

关键词： Pisco grape pomace Polyphenols Chemical speciation analysis Antioxidant capacity Metal chelating ability

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Extraction of β-Carotene,Vitamin C and Antioxidant Compounds from Physalis peruviana(Cape Gooseberry)Assisted by High Hydrostatic Pressure

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Food and Nutrition Sciences 2013年第8期4卷 109-118页

作者： vilbett briones-labarca Claudia Giovagnoli-Vicuna Paola Figueroa-Alvarez Issis Quispe-Fuentes Mario Pérez-Won Department of Food Engineering Universidad de La SerenaAv.RaúlBitrán s/nLa SerenaChile Center for Advanced Studies in Arid Zones CEAZAAv.Raúl Bitrán s/nLa SerenaChile

High hydrostatic pressure assisted extraction (HHPE) has several advantages when compared to traditional extraction methods, which frequently cause degradation and loss of target components and might consume large volumes of environmentally unfriendly solvents. The aim of this study was to develop an assisted extraction method using high hydrostatic pressure (HHPE) and to evaluate both HHPE and conventional extraction methods for β-carotene, antioxidant compounds and vitamin C from cape gooseberry. β-carotene and compounds with antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical assay (DPPH*) or radical scavenging activity;ferric reducing antioxidant power assay (FRAP)) were extracted using HHPE for 5 min, 10 min and 15 min at 500 MPa, while vitamin C was extracted at 500 MPa for 30 s, 60 s and 90 s. Processing significantly affected (p ≤ 0.05) the β-carotene content of all samples, increasing retention by 8%, 14% and 15% at 500 MPa after 5 min, 10 min and 15 min of HPPE, respectively. The highest antioxidant content determined by DPPH* and FRAP assays was obtained in a sample treated at 500 MPa for 15 min, showing increases of 26% and 51%, respectively, compared with an untreated sample. The ascorbic acid content of fresh cape gooseberry was 26.31 mg·100 g-1. In fact, the ascorbic acid levels were significantly higher for all high-pressure-treated samples compared to this of conventionally extracted sample (p ≤ 0.05), exhibiting increases of 9%, 41% and 53% at 500 MPa after 30 s, 60 s and 90 s of HPPE, respectively. Thus, the application of HHPE produced higher β-carotene content, antioxidant compounds and vitamin C content and required less extraction time compared to other extraction methods. The pharmaceutical and food industries can benefit by using high pressure extraction technology.

关键词： Cape Gooseberry High Hydrostatic Pressure β-Carotene Vitamin C

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