| Title |
Polyphenol-Rich Extracts and Essential Oil from Egyptian Grapefruit Peel as Potential Antioxidant, Antimicrobial, and Anti-Inflammatory Food Additives |
| ID_Doc |
20244 |
| Authors |
Ibrahim, FM; Abdelsalam, E; Mohammed, RS; Ashour, WE; Vilas-Boas, AA; Pintado, M; El Habbasha, E |
| Title |
Polyphenol-Rich Extracts and Essential Oil from Egyptian Grapefruit Peel as Potential Antioxidant, Antimicrobial, and Anti-Inflammatory Food Additives |
| Year |
2024 |
| Published |
Applied Sciences-Basel, 14, 7 |
| DOI |
10.3390/app14072776 |
| Abstract |
Featured Application The bio-based food additives obtained from upcycling grapefruit peels can be used mainly in the food industry as natural antioxidant and antimicrobial alternatives. Additionally, these ingredients also show anti-inflammatory potential, underscoring their potential as a nutraceutical.Abstract Grapefruit (GF) processing generates significant nutrient and economic losses due to the production of 50% by-products, primarily peels. GF peels are a rich and sustainable source of bioactive compounds (BCs), such as essential oils (EOs) and phenolic compounds. Thus, finding value-added solutions based on a circular economy is paramount. This research aims to assess the antioxidant, anti-inflammatory, and antimicrobial properties of a hydroethanolic polyphenol-rich extract from crude GF peels (GF-CE), essential oil (GF-EO), and polyphenol-rich extract from GF peels after essential oil extraction (GF-PE). The GF-CE and GF-PE showed high concentrations of naringenin (7.71 and 48.60 mg/g dry extract (DE)), narirutin (15.03 and 28.73 mg/g DE), and hesperidin (0.67 and 0.29 mg/mL), respectively. Extracting firstly EOs from GF improved the release of phenolic acids (p-coumaric, ferulic, and chlorogenic acid). The GF-CE exhibited stronger free radical scavenging activity mainly in DPPH (IC50 = 75.69 +/- 0.81 mu g/mL) than GF-EO (1271 +/- 0.85 mu g/mL) and GF-PE (113.45 +/- 0.85 mu g/mL). The GF-EO demonstrated moderate antimicrobial activity against Gram-positive bacteria compared to the reference standard (amoxicillin) and strong activity against the yeast Candida albicans (inhibition zone of 16 mm). The major compounds in the GF-EO included D-limonene (25%), nootkatone (24%), and beta-pinene (8%). Both polyphenol-rich extracts showed promising activities as COX1 and COX2 inhibitors with IC50 values of 25 +/- 0.1 and 0.28 +/- 0.00 mu g/mL (compared to celecoxib (97.5 +/- 0.1 and 0.31 +/- 0.01 mu g/mL) and indomethacin (6.25 +/- 0.00 and 0.52 +/- 0.01 mu g/mL) as the standards), respectively. The study concludes that GF peels are a valuable source of BCs with significant bioactivities, offering a sustainable multi-cascade approach to recovering value-added compounds from GF peels in alignment with circular economy principles and open opportunities as functional ingredients for food applications. |
| Author Keywords |
grapefruit peel; polyphenols; essential oil; circular economy; bioactivities |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001201146400001 |
| WoS Category |
Chemistry, Multidisciplinary; Engineering, Multidisciplinary; Materials Science, Multidisciplinary; Physics, Applied |
| Research Area |
Chemistry; Engineering; Materials Science; Physics |
| PDF |
https://www.mdpi.com/2076-3417/14/7/2776/pdf?version=1711461962
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