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Natural-based antioxidant extracts as potential mitigators of fruit browning

2020Journal article Open access
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dc.contributor.authorDias, Cindy
dc.contributor.authorFonseca, Alexandre M. A.
dc.contributor.authorAmaro, Ana L.
dc.contributor.authorVilas-Boas, Ana A.
dc.contributor.authorOliveira, Ana
dc.contributor.authorSantos, Sónia A. O.
dc.contributor.authorSilvestre, Armando J. D.
dc.contributor.authorRocha, Sílvia M.
dc.contributor.authorIsidoro, Nélson
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-01-19T15:44:57Z
dc.date.available2021-01-19T15:44:57Z
dc.date.issued2020
dc.description.abstractFruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDias, C., Fonseca, A., Amaro, A. L., Vilas-Boas, A. A., Oliveira, A., Santos, S. A., ... Pintado, M. (2020). Natural-based antioxidant extracts as potential mitigators of fruit browning. Antioxidants, 9(8), 715pt_PT
dc.identifier.doi10.3390/antiox9080715pt_PT
dc.identifier.eid85090669897
dc.identifier.eissn2076-3921
dc.identifier.pmcPMC7463621
dc.identifier.pmid32784698
dc.identifier.urihttp://hdl.handle.net/10400.14/31684
dc.identifier.wos000567162900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation17777pt_PT
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationCICECO-Aveiro Institute of Materials
dc.relationCICECO-Aveiro Institute of Materials
dc.relationSustainable innovative strategies for ensuring Rocha pear controlled ripening after 1-MCP application
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNatural-based extractspt_PT
dc.subjectEnzymatic browningpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleNatural-based antioxidant extracts as potential mitigators of fruit browningpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleCICECO-Aveiro Institute of Materials
oaire.awardTitleCICECO-Aveiro Institute of Materials
oaire.awardTitleSustainable innovative strategies for ensuring Rocha pear controlled ripening after 1-MCP application
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F143560%2F2019/PT
oaire.citation.issue8pt_PT
oaire.citation.titleAntioxidantspt_PT
oaire.citation.volume9pt_PT
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person.familyNameAlves Dias
person.familyNameVilas Boas
person.familyNameOliveira
person.familyNameSantos
person.familyNameSilvestre
person.familyNameRocha
person.familyNamePintado
person.givenNameCindy Leonor
person.givenNameAna
person.givenNameAna
person.givenNameSónia
person.givenNameArmando
person.givenNameSílvia
person.givenNameMaria Manuela
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