| Title |
Blueberry Pruning Wastes: From an Undervalued Agricultural Residue to a Safe and Valuable Source of Antioxidant Compounds for the Food Industry |
| ID_Doc |
6762 |
| Authors |
Dorosh, O; Fernandes, VC; Delerue-Matos, C; Moreira, MM |
| Title |
Blueberry Pruning Wastes: From an Undervalued Agricultural Residue to a Safe and Valuable Source of Antioxidant Compounds for the Food Industry |
| Year |
2024 |
| Published |
Foods, 13, 2 |
| DOI |
10.3390/foods13020317 |
| Abstract |
Blueberry fruits have been widely explored for their rich composition of bioactive compounds with recognized health benefits. In contrast, blueberry pruning waste (BPW), generated during the pruning stages of blueberries, has been typically overlooked, even though it can represent a potential source of natural antioxidants. This study aims to characterize the value-added compounds extracted from BPW using green techniques, namely microwave-assisted and subcritical water extraction. The total phenolic content ranged from 157 +/- 5 to 335 +/- 12 mg GAE/g dw, while the radical scavenging activity determined by a DPPH assay varied from 223 +/- 21 to 453 +/- 21 mg Trolox equivalents/g dw. Additionally, to ensure the safe application of BPW and its extracts, a screening of pesticides and several environmental contaminants was conducted. Chlorpyrifos-methyl was quantified at a concentration of 4.27 mu g/kg in a Bluecrop variety collected in 2019; however, none of the studied compounds were found in the extracts. Despite the presence of a pesticide, this level was below the maximum residue limits for blueberry crops. The results of this study demonstrated the potential of this agro-industrial residue as a natural source of bioactive compounds with high antioxidant activity for food industry applications. |
| Author Keywords |
blueberry canes; circular economy; microwave-assisted extraction; subcritical water extraction; environmental contaminants; safety screening |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001149366900001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://www.mdpi.com/2304-8158/13/2/317/pdf?version=1705643250
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