| Title | Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace |
|---|---|
| ID_Doc | 11095 |
| Authors | Ferreira, J; Tkacz, K; Turkiewicz, IP; Santos, MI; Belas, A; Lima, A; Wojdylo, A; Sousa, I |
| Title | Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace |
| Year | 2023 |
| Published | Foods, 12, 23 |
| Abstract | 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 mu m, 180 mu m, 75 mu m and 53 mu 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 alpha-amylase and beta-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. |
| https://www.mdpi.com/2304-8158/12/23/4325/pdf?version=1701317369 |
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