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A non‐conventional approach for obtaining phenolic antioxidants from red guava (Psidium guajava L.) by‐products.

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Title: A non‐conventional approach for obtaining phenolic antioxidants from red guava (Psidium guajava L.) by‐products.
Authors: Danielski, Renan1,2 (AUTHOR), Mazzutti, Simone3 (AUTHOR), Ferreira, Sandra Regina Salvador3 (AUTHOR), Vitali, Luciano4 (AUTHOR), Block, Jane Mara1 (AUTHOR) janeblock@gmail.com
Source: Journal of Food Processing & Preservation. Jun2022, Vol. 46 Issue 6, p1-13. 13p.
Subjects: Guava, Functional foods, Bioactive compounds, Organic solvents, Oxidant status, Scopoletin
Abstract: The recovery of phenolic antioxidants from agro‐industrial by‐products using non‐conventional techniques is a powerful tool to explore the bioactive potential of natural sources. Therefore, it is imperative to analyze the most suitable method to investigate a plant material's phenolic composition. This study used ultra‐turrax (UTE), ultrasonic bath (BUAE), and pressurized liquid (PLE) for soluble phenolic extraction from guava's pulp and processing waste. UTE at 25°C for 1 h yielded the highest concentration of total phenolics and flavonoids from guava pulp, while PLE for 30 min at 60°C/10 MPa presented the best performance for flavonoids and condensed tannins recovery from guava waste. PLE produced extracts with 39 phenolics and high antioxidant capacity. Besides, scopoletin, resveratrol, and naringin are being reported for the first time in this fruit. These results suggest possible alternatives for the recovery of bioactive compounds, which may be used to develop nutraceuticals and/or functional foods. Practical applications: Upon guava processing, 30% of fruit's total volume is lost in the form of by‐products (seeds, peels, and pulp leftovers). Evidence points out that this fraction, along with guava's pulp, is rich in phenolics with antioxidant properties. An extraction procedure should be conducted to recover these compounds. However, conventional techniques are laborious, time‐consuming, and they generally use a large amount of toxic organic solvent. Ultra‐turrax—UTE, ultrasonic bath—BUAE, and pressurized liquid—PLE are non‐conventional approaches that make possible the reduction of solvents and the recovery of selected phenolics not possible with conventional techniques. These extracts could be further applied to lipid‐rich foods as a natural antioxidant system and/or as an ingredient in the development of nutraceuticals and functional foods. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: A non‐conventional approach for obtaining phenolic antioxidants from red guava (Psidium guajava L.) by‐products.
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  Data: <searchLink fieldCode="AR" term="%22Danielski%2C+Renan%22">Danielski, Renan</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mazzutti%2C+Simone%22">Mazzutti, Simone</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ferreira%2C+Sandra+Regina+Salvador%22">Ferreira, Sandra Regina Salvador</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Vitali%2C+Luciano%22">Vitali, Luciano</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Block%2C+Jane+Mara%22">Block, Jane Mara</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> janeblock@gmail.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Jun2022, Vol. 46 Issue 6, p1-13. 13p.
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  Data: <searchLink fieldCode="DE" term="%22Guava%22">Guava</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Organic+solvents%22">Organic solvents</searchLink><br /><searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Scopoletin%22">Scopoletin</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The recovery of phenolic antioxidants from agro‐industrial by‐products using non‐conventional techniques is a powerful tool to explore the bioactive potential of natural sources. Therefore, it is imperative to analyze the most suitable method to investigate a plant material's phenolic composition. This study used ultra‐turrax (UTE), ultrasonic bath (BUAE), and pressurized liquid (PLE) for soluble phenolic extraction from guava's pulp and processing waste. UTE at 25°C for 1 h yielded the highest concentration of total phenolics and flavonoids from guava pulp, while PLE for 30 min at 60°C/10 MPa presented the best performance for flavonoids and condensed tannins recovery from guava waste. PLE produced extracts with 39 phenolics and high antioxidant capacity. Besides, scopoletin, resveratrol, and naringin are being reported for the first time in this fruit. These results suggest possible alternatives for the recovery of bioactive compounds, which may be used to develop nutraceuticals and/or functional foods. Practical applications: Upon guava processing, 30% of fruit's total volume is lost in the form of by‐products (seeds, peels, and pulp leftovers). Evidence points out that this fraction, along with guava's pulp, is rich in phenolics with antioxidant properties. An extraction procedure should be conducted to recover these compounds. However, conventional techniques are laborious, time‐consuming, and they generally use a large amount of toxic organic solvent. Ultra‐turrax—UTE, ultrasonic bath—BUAE, and pressurized liquid—PLE are non‐conventional approaches that make possible the reduction of solvents and the recovery of selected phenolics not possible with conventional techniques. These extracts could be further applied to lipid‐rich foods as a natural antioxidant system and/or as an ingredient in the development of nutraceuticals and functional foods. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1111/jfpp.16502
    Languages:
      – Code: eng
        Text: English
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        PageCount: 13
        StartPage: 1
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      – SubjectFull: Guava
        Type: general
      – SubjectFull: Functional foods
        Type: general
      – SubjectFull: Bioactive compounds
        Type: general
      – SubjectFull: Organic solvents
        Type: general
      – SubjectFull: Oxidant status
        Type: general
      – SubjectFull: Scopoletin
        Type: general
    Titles:
      – TitleFull: A non‐conventional approach for obtaining phenolic antioxidants from red guava (Psidium guajava L.) by‐products.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Danielski, Renan
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            NameFull: Mazzutti, Simone
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            NameFull: Ferreira, Sandra Regina Salvador
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            NameFull: Vitali, Luciano
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            NameFull: Block, Jane Mara
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            – D: 01
              M: 06
              Text: Jun2022
              Type: published
              Y: 2022
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              Value: 46
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            – TitleFull: Journal of Food Processing & Preservation
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