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Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace
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Orientador(es)
Resumo(s)
The main goal of this research was to investigate how particle size influences the characteristics
of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment
methods on the phenolic content and associated bioactivities. Pear pomace flour was fractionated into
different particle sizes, namely 1 mm, 710 m, 180 m, 75 m and 53 m. Then two extraction methods,
namely maceration with methanol and two-step extraction with hexane via Soxhlet followed by
ultrasound extraction with methanol, were tested. Total phenolic and total flavonoid contents ranged
from 375.0 to 512.9 mg gallic acid/100 g DW and from 24.7 to 34.6 mg quercetin/100 g DW, respectively.
Two-step extraction provided antioxidant activity up to 418.8 (in FRAP assay) and 340.0 mg
Trolox/100 g DW (in DPPH assay). In order to explore various bioactive properties, this study
assessed the inhibitory effects of enzymes, specifically -amylase and -glucosidase (associated with
antidiabetic effects), as well as angiotensin-converting enzyme (linked to potential antihypertensive
benefits). Additionally, the research investigated antibacterial potential against both Gram-negative
(E. coli) and Gram-positive (S. aureus) bacteria, revealing significant results (p < 0.05), particularly
in the case of the two-step extraction method. This investigation underscores the substantial value
of certain food industry wastes, highlighting their potential as bioactive ingredients within the
framework of a circular economy.
Descrição
Palavras-chave
pear pomace antidiabetic ACE TPC TFC antioxidant
Contexto Educativo
Citação
Ferreira, J.; Tkacz, K.; Turkiewicz, I.P.; Santos, M.I.; Belas, A.; Lima, A.;Wojdyło, A.; Sousa, I. Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace. Foods 2023, 12, 4325.
Editora
MDPI