Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal Process
80% of the grape harvest is used in the winemaking industry, resulting in huge amounts of waste which are still rich in phenolic compounds, while the same percentage of polyphenols are found in apple peel, whose total antioxidant capacity is five-to-six-fold higher than that of apple flesh. The aim...
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| Format: | Article |
| Language: | English |
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AcademicPres
2017-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
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| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/12764 |
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| author | Lavinia Florina CĂLINOIU Laura MITREA Gabriela PRECUP Maria BINDEA Bogdan RUSU Francisc Vasile DULF Bianca Eugenia ŞTEFĂNESCU Dan Cristian VODNAR |
| author_facet | Lavinia Florina CĂLINOIU Laura MITREA Gabriela PRECUP Maria BINDEA Bogdan RUSU Francisc Vasile DULF Bianca Eugenia ŞTEFĂNESCU Dan Cristian VODNAR |
| author_sort | Lavinia Florina CĂLINOIU |
| collection | DOAJ |
| description | 80% of the grape harvest is used in the winemaking industry, resulting in huge amounts of waste which are still rich in phenolic compounds, while the same percentage of polyphenols are found in apple peel, whose total antioxidant capacity is five-to-six-fold higher than that of apple flesh. The aim of this research is the characterization of grape and apple peels waste, before and after the thermal treatment (10 minutes, 80°C), with respect to its bioactive compounds to evaluate their potential enhancement with respect to bioavailability. Based on the obtained results, the highest antioxidant activity and phenolic content was exhibited by thermally processed red-grape waste. After the thermal treatment, the caffeic acid 4-O-glucoside increased with a 27% in apple waste. As a conclusion, the grape and apple peels waste can be exploited for their bioactive compounds after the thermal process, whose bioavailability increased and can be added in food formulations as health promoting products. |
| first_indexed | 2024-12-11T00:23:12Z |
| format | Article |
| id | doaj.art-2a83c24f3a094c678cfa146b105bf974 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-11T00:23:12Z |
| publishDate | 2017-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-2a83c24f3a094c678cfa146b105bf9742022-12-22T01:27:40ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002017-11-01742808910.15835/buasvmcn-fst:002810410Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal ProcessLavinia Florina CĂLINOIU0Laura MITREA1Gabriela PRECUP2Maria BINDEA3Bogdan RUSU4Francisc Vasile DULF5Bianca Eugenia ŞTEFĂNESCU6Dan Cristian VODNAR7University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca80% of the grape harvest is used in the winemaking industry, resulting in huge amounts of waste which are still rich in phenolic compounds, while the same percentage of polyphenols are found in apple peel, whose total antioxidant capacity is five-to-six-fold higher than that of apple flesh. The aim of this research is the characterization of grape and apple peels waste, before and after the thermal treatment (10 minutes, 80°C), with respect to its bioactive compounds to evaluate their potential enhancement with respect to bioavailability. Based on the obtained results, the highest antioxidant activity and phenolic content was exhibited by thermally processed red-grape waste. After the thermal treatment, the caffeic acid 4-O-glucoside increased with a 27% in apple waste. As a conclusion, the grape and apple peels waste can be exploited for their bioactive compounds after the thermal process, whose bioavailability increased and can be added in food formulations as health promoting products.http://journals.usamvcluj.ro/index.php/fst/article/view/12764waste, thermal treatment, grape peel, apple peel, bioavailability |
| spellingShingle | Lavinia Florina CĂLINOIU Laura MITREA Gabriela PRECUP Maria BINDEA Bogdan RUSU Francisc Vasile DULF Bianca Eugenia ŞTEFĂNESCU Dan Cristian VODNAR Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal Process Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology waste, thermal treatment, grape peel, apple peel, bioavailability |
| title | Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal Process |
| title_full | Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal Process |
| title_fullStr | Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal Process |
| title_full_unstemmed | Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal Process |
| title_short | Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal Process |
| title_sort | characterization of grape and apple peel wastes bioactive compounds and their increased bioavailability after exposure to thermal process |
| topic | waste, thermal treatment, grape peel, apple peel, bioavailability |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/12764 |
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