Publicação
Development of a natural ingredient from kiwi epicarp with potential application in the food industry
| Resumo: | Kiwifruit is a recognized source of bioactive compounds with beneficial properties for consumers’ health [1]. Although only pulp is normally consumed, there are several studies in literature that have been exploring the fruits epicarp, which is characterized as an excellent source of bioactive compounds. Thus, since the food industry produces annually tons of this normally discarded and unused residue [2], this work aimed to characterize two varieties of kiwi (Actinidia delicious cv. "Hayward" - green pulp kiwi variety and Actinidia spp. - red pulp kiwi variety), comparing the two pulps and epicarps. This study will valorize these bio-residues. The proximal composition (protein, fat, carbohydrates and ash contents, and energy) of the pulp of these varieties, as well as the composition in free sugars, fatty acids, organic acids and tocopherols, and the study of the bioactivities (antioxidant, anti-inflammatory, cytotoxic and antimicrobial activities) of the pulp and epicarp were evaluated. A hydroethanolic extraction was used to obtain compounds subsequently identified and quantified by HPLC-DAD-ESI/MS. The results revealed that pulps have a high water content and low amount of other macronutrients. Both epicarp varieties presented a higher concentration of phenolic compounds than the corresponding pulp. Additionally, only Actinidia spp. (red pulp kiwi variety) presented an anthocyanin, cyanidin-O-pentosylhexoside. α-tocopherol was the most abundant vitamer in all the analyzed parts. Four organic acids (quinic, malic, citric and ascorbic acids) were identified in all the studied samples. The best antioxidant activity was shown by the epicarps, highlighting the green pulp kiwi as the best variety. Similarly, only the epicarp of the green pulpkiwi variety presented positive results for all the tested cell lines, being able to inhibit the cell growth in a moderate way. Additionally, none of the extracts showed toxicity in a porcine liver cell line at the highest tested concentration (GI50> 400 μg/mL). Both kiwi varieties also demonstrated an excellent antimicrobial activity against some pathogenic bacteria. These results confirm the potential application of kiwi epicarp in the food industry as a source of functional compounds with bioactive properties, contributing in the valorization of these bio-residues. |
|---|---|
| Autores principais: | Caleja, Cristina |
| Outros Autores: | Dias, Maria Inês; Pereira, Carla; Calhelha, Ricardo C.; Kostić, Marina; Soković, Marina; Tavares, Débora; Baraldi, Ilton J.; Barros, Lillian; Ferreira, Isabel C.F.R. |
| Assunto: | Kiwi Bioactive compounds |
| Ano: | 2019 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173220136779776 |
|---|---|
| author | Caleja, Cristina |
| author2 | Dias, Maria Inês Pereira, Carla Calhelha, Ricardo C. Kostić, Marina Soković, Marina Tavares, Débora Baraldi, Ilton J. Barros, Lillian Ferreira, Isabel C.F.R. |
| author2_role | author author author author author author author author author |
| author_facet | Caleja, Cristina Dias, Maria Inês Pereira, Carla Calhelha, Ricardo C. Kostić, Marina Soković, Marina Tavares, Débora Baraldi, Ilton J. Barros, Lillian Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Caleja, Cristina\",\"Person.identifier.orcid\":\"0000-0002-5769-8484\"},{\"Person.name\":\"Dias, Maria Inês\",\"Person.identifier.orcid\":\"0000-0001-8744-7814\"},{\"Person.name\":\"Pereira, Carla\",\"Person.identifier.orcid\":\"0000-0003-0093-771X\"},{\"Person.name\":\"Calhelha, Ricardo C.\",\"Person.identifier.orcid\":\"0000-0002-6801-4578\"},{\"Person.name\":\"Kostić, Marina\"},{\"Person.name\":\"Soković, Marina\"},{\"Person.name\":\"Tavares, Débora\"},{\"Person.name\":\"Baraldi, Ilton J.\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Caleja, Cristina Dias, Maria Inês Pereira, Carla Calhelha, Ricardo C. Kostić, Marina Soković, Marina Tavares, Débora Baraldi, Ilton J. Barros, Lillian Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2022-01-27T09:57:40Z |
| datacite.date.embargoed.fl_str_mv | 2022-01-27T09:57:40Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Kiwi Bioactive compounds |
| datacite.titles.title.fl_str_mv | Development of a natural ingredient from kiwi epicarp with potential application in the food industry |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Caleja, Cristina Dias, Maria Inês Pereira, Carla Calhelha, Ricardo C. Kostić, Marina Soković, Marina Tavares, Débora Baraldi, Ilton J. Barros, Lillian Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2022-01-27T09:57:40Z |
| dc.date.embargoed.fl_str_mv | 2022-01-27T09:57:40Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/24932 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Kiwi Bioactive compounds |
| dc.title.fl_str_mv | Development of a natural ingredient from kiwi epicarp with potential application in the food industry |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Kiwifruit is a recognized source of bioactive compounds with beneficial properties for consumers’ health [1]. Although only pulp is normally consumed, there are several studies in literature that have been exploring the fruits epicarp, which is characterized as an excellent source of bioactive compounds. Thus, since the food industry produces annually tons of this normally discarded and unused residue [2], this work aimed to characterize two varieties of kiwi (Actinidia delicious cv. "Hayward" - green pulp kiwi variety and Actinidia spp. - red pulp kiwi variety), comparing the two pulps and epicarps. This study will valorize these bio-residues. The proximal composition (protein, fat, carbohydrates and ash contents, and energy) of the pulp of these varieties, as well as the composition in free sugars, fatty acids, organic acids and tocopherols, and the study of the bioactivities (antioxidant, anti-inflammatory, cytotoxic and antimicrobial activities) of the pulp and epicarp were evaluated. A hydroethanolic extraction was used to obtain compounds subsequently identified and quantified by HPLC-DAD-ESI/MS. The results revealed that pulps have a high water content and low amount of other macronutrients. Both epicarp varieties presented a higher concentration of phenolic compounds than the corresponding pulp. Additionally, only Actinidia spp. (red pulp kiwi variety) presented an anthocyanin, cyanidin-O-pentosylhexoside. α-tocopherol was the most abundant vitamer in all the analyzed parts. Four organic acids (quinic, malic, citric and ascorbic acids) were identified in all the studied samples. The best antioxidant activity was shown by the epicarps, highlighting the green pulp kiwi as the best variety. Similarly, only the epicarp of the green pulpkiwi variety presented positive results for all the tested cell lines, being able to inhibit the cell growth in a moderate way. Additionally, none of the extracts showed toxicity in a porcine liver cell line at the highest tested concentration (GI50> 400 μg/mL). Both kiwi varieties also demonstrated an excellent antimicrobial activity against some pathogenic bacteria. These results confirm the potential application of kiwi epicarp in the food industry as a source of functional compounds with bioactive properties, contributing in the valorization of these bio-residues. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/4c0ef87f-7d4c-4c1a-b4c2-232894d5a051/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID |
| id | ipb_fd39668ee7678225842f036918b68c71 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/24932 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/24932 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Caleja, Cristina Caleja, Cristina https://www.ciencia-id.pt/E218-8DD3-4959 E218-8DD3-4959 http://orcid.org/0000-0002-5769-8484 0000-0002-5769-8484 Dias, Maria Inês Dias, Maria Inês https://www.ciencia-id.pt/2A13-4BE6-C7CF 2A13-4BE6-C7CF http://orcid.org/0000-0001-8744-7814 0000-0001-8744-7814 Pereira, Carla Pereira, Carla https://www.ciencia-id.pt/EF10-2739-2B70 EF10-2739-2B70 http://orcid.org/0000-0003-0093-771X 0000-0003-0093-771X Calhelha, Ricardo C. Calhelha, Ricardo C. https://www.ciencia-id.pt/F313-E3CE-554E F313-E3CE-554E http://orcid.org/0000-0002-6801-4578 0000-0002-6801-4578 Kostić, Marina Soković, Marina Tavares, Débora Baraldi, Ilton J. Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2019 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTKiwifruit is a recognized source of bioactive compounds with beneficial properties for consumers’ health [1]. Although only pulp is normally consumed, there are several studies in literature that have been exploring the fruits epicarp, which is characterized as an excellent source of bioactive compounds. Thus, since the food industry produces annually tons of this normally discarded and unused residue [2], this work aimed to characterize two varieties of kiwi (Actinidia delicious cv. "Hayward" - green pulp kiwi variety and Actinidia spp. - red pulp kiwi variety), comparing the two pulps and epicarps. This study will valorize these bio-residues. The proximal composition (protein, fat, carbohydrates and ash contents, and energy) of the pulp of these varieties, as well as the composition in free sugars, fatty acids, organic acids and tocopherols, and the study of the bioactivities (antioxidant, anti-inflammatory, cytotoxic and antimicrobial activities) of the pulp and epicarp were evaluated. A hydroethanolic extraction was used to obtain compounds subsequently identified and quantified by HPLC-DAD-ESI/MS. The results revealed that pulps have a high water content and low amount of other macronutrients. Both epicarp varieties presented a higher concentration of phenolic compounds than the corresponding pulp. Additionally, only Actinidia spp. (red pulp kiwi variety) presented an anthocyanin, cyanidin-O-pentosylhexoside. α-tocopherol was the most abundant vitamer in all the analyzed parts. Four organic acids (quinic, malic, citric and ascorbic acids) were identified in all the studied samples. The best antioxidant activity was shown by the epicarps, highlighting the green pulp kiwi as the best variety. Similarly, only the epicarp of the green pulpkiwi variety presented positive results for all the tested cell lines, being able to inhibit the cell growth in a moderate way. Additionally, none of the extracts showed toxicity in a porcine liver cell line at the highest tested concentration (GI50> 400 μg/mL). Both kiwi varieties also demonstrated an excellent antimicrobial activity against some pathogenic bacteria. These results confirm the potential application of kiwi epicarp in the food industry as a source of functional compounds with bioactive properties, contributing in the valorization of these bio-residues.application/pdfpt_PTDevelopment of a natural ingredient from kiwi epicarp with potential application in the food industryPersonalCaleja, CristinaDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cCalejaCristinaCiência IDhttps://www.ciencia-id.ptE218-8DD3-4959ORCIDhttp://orcid.org0000-0002-5769-8484Scopus Author IDhttps://www.scopus.com36514202500PersonalDias, Maria InêsDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDiasMaria InêsCiência IDhttps://www.ciencia-id.pt2A13-4BE6-C7CFORCIDhttp://orcid.org0000-0001-8744-7814Researcher IDhttps://www.researcherid.comM-8242-2013Scopus Author IDhttps://www.scopus.com54388787000PersonalPereira, CarlaDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bPereiraCarlaCiência IDhttps://www.ciencia-id.ptEF10-2739-2B70ORCIDhttp://orcid.org0000-0003-0093-771XResearcher IDhttps://www.researcherid.comK-1629-2016Scopus Author IDhttps://www.scopus.com55627876424PersonalCalhelha, Ricardo C.DSpacehttp://dspace.org/items/2d5d1a41-7561-4a01-871c-b4c97da35053DSpacehttp://dspace.org/items/2d5d1a41-7561-4a01-871c-b4c97da35053CalhelhaRicardo C.Ciência IDhttps://www.ciencia-id.ptF313-E3CE-554EORCIDhttp://orcid.org0000-0002-6801-4578Researcher IDhttps://www.researcherid.comJ-2172-2014Scopus Author IDhttps://www.scopus.com6507978333Kostić, MarinaSoković, MarinaTavares, DéboraBaraldi, Ilton J.PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-84-09-16320-52022-01-27T09:57:40Z20192019-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/24932http://purl.org/coar/access_right/c_abf2open accessKiwiBioactive compounds936603 bytesFundação para a Ciência e a TecnologiaMountain Research Centre6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2019http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/4c0ef87f-7d4c-4c1a-b4c2-232894d5a051/downloadXXV Encontro Galego-Portugués de QuímicaSantiago de Compostela, Espanhã |
| spellingShingle | Development of a natural ingredient from kiwi epicarp with potential application in the food industry Caleja, Cristina Kiwi Bioactive compounds |
| status | SINGLETON |
| subject.fl_str_mv | Kiwi Bioactive compounds |
| title | Development of a natural ingredient from kiwi epicarp with potential application in the food industry |
| title_full | Development of a natural ingredient from kiwi epicarp with potential application in the food industry |
| title_fullStr | Development of a natural ingredient from kiwi epicarp with potential application in the food industry |
| title_full_unstemmed | Development of a natural ingredient from kiwi epicarp with potential application in the food industry |
| title_short | Development of a natural ingredient from kiwi epicarp with potential application in the food industry |
| title_sort | Development of a natural ingredient from kiwi epicarp with potential application in the food industry |
| topic | Kiwi Bioactive compounds |
| topic_facet | Kiwi Bioactive compounds |
| url | http://hdl.handle.net/10198/24932 |
| visible | 1 |