Ferreira, JoanaTkacz, KarolinaTurkiewicz, Igor PiotrSantos, Maria IsabelBelas, AdrianaLima, AnaWojdyło, AnetaSousa, Isabel2024-01-112024-01-112023-11Ferreira, 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.http://hdl.handle.net/10400.5/29790The 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.engpear pomaceantidiabeticACETPCTFCantioxidantjournal article10.3390/foods12234325