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Dias C, Fonseca AMA, Amaro AL, Vilas-Boas AA, Oliveira A, Santos SAO, Silvestre AJD, Rocha SM, Isidoro N, Pintado M. Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning. Antioxidants (Basel) 2020; 9:E715. [PMID: 32784698 PMCID: PMC7463621 DOI: 10.3390/antiox9080715] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/27/2020] [Accepted: 08/04/2020] [Indexed: 12/20/2022] Open
Abstract
Fruit 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.
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Affiliation(s)
- Cindy Dias
- Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (A.A.V.-B.); (A.O.)
| | - Alexandre M. A. Fonseca
- CICECO-Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portuga; (A.M.A.F.); (S.A.O.S.); (A.J.D.S.)
- LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal;
| | - Ana L. Amaro
- Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (A.A.V.-B.); (A.O.)
| | - Ana A. Vilas-Boas
- Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (A.A.V.-B.); (A.O.)
| | - Ana Oliveira
- Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (A.A.V.-B.); (A.O.)
| | - Sonia A. O. Santos
- CICECO-Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portuga; (A.M.A.F.); (S.A.O.S.); (A.J.D.S.)
| | - Armando J. D. Silvestre
- CICECO-Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portuga; (A.M.A.F.); (S.A.O.S.); (A.J.D.S.)
| | - Sílvia M. Rocha
- LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal;
| | - Nélson Isidoro
- Cooperativa Agrícola dos Fruticultores do Cadaval, CRL (COOPVAL), Estrada Nacional 115, Km 26 2550-108 Cadaval, Portugal;
| | - Manuela Pintado
- Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (A.A.V.-B.); (A.O.)
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