Repository logo
 
Publication

On the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookies

2023-10-09Journal article Open access
Simple item page
dc.contributor.authorDuarte, Hugo
dc.contributor.authorCarrera, Ceferino
dc.contributor.authorAliaño-González, M.J.
dc.contributor.authorGutiérrez-Escobar, Rocío
dc.contributor.authorJiménez-Hierro, María Jesús
dc.contributor.authorPalma, Miguel
dc.contributor.authorGalego, Ludovina
dc.contributor.authorRomano, Anabela
dc.contributor.authorMedronho, Bruno
dc.date.accessioned2023-10-30T14:13:53Z
dc.date.available2023-10-30T14:13:53Z
dc.date.issued2023-10-09
dc.date.updated2023-10-13T12:07:56Z
dc.description.abstractThe fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called “Aguardente de Medronho”. During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 ◦C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15–20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods 12 (19): 3707 (2023)pt_PT
dc.identifier.doi10.3390/foods12193707pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.1/20107
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectArbutus unedo L.pt_PT
dc.subjectDistillate pomacept_PT
dc.subjectUltrasound-assisted extractionpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectFunctional cookiespt_PT
dc.titleOn the valorization of Arbutus unedo L. Pomace: Polyphenol extraction and development of novel functional cookiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FASP-SIL%2F30619%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01014%2F2018%2FCP1540%2FCT0002/PT
oaire.citation.issue19pt_PT
oaire.citation.startPage3707pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream9471 - RIDTI
oaire.fundingStreamCEEC IND 2018
person.familyNameDuarte
person.familyNameAliaño González
person.familyNameGalego
person.familyNameRomano
person.familyNameMedronho
person.givenNameHugo
person.givenNameMaría José
person.givenNameLudovina
person.givenNameAnabela
person.givenNameBruno
person.identifier456042
person.identifier.ciencia-id8416-555E-B56F
person.identifier.ciencia-idDD17-3640-DB88
person.identifier.ciencia-id8A18-7E9A-3B0E
person.identifier.ciencia-id6918-9AB3-8D22
person.identifier.orcid0000-0001-6461-3541
person.identifier.orcid0000-0002-5816-4476
person.identifier.orcid0000-0002-3199-1236
person.identifier.orcid0000-0002-7204-7428
person.identifier.orcid0000-0003-0972-1739
person.identifier.ridP-5927-2014
person.identifier.scopus-author-id57200221253
person.identifier.scopus-author-id15759421200
person.identifier.scopus-author-id56249997600
person.identifier.scopus-author-id9940656700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationfb54c1ac-5e80-424a-acbe-989daacb3b14
relation.isAuthorOfPublication305fc84f-d79e-49d4-ba14-bea107dcc203
relation.isAuthorOfPublication39bcbfe1-8c01-4129-8804-0963991e384e
relation.isAuthorOfPublicatione3343b60-17d3-4f5e-a2bf-06f26da69206
relation.isAuthorOfPublication4c03571a-93da-4504-8acf-c74326449852
relation.isAuthorOfPublication.latestForDiscoverye3343b60-17d3-4f5e-a2bf-06f26da69206
relation.isProjectOfPublication823bd652-ee6c-4479-91c5-06095bc37e9c
relation.isProjectOfPublication61248fcf-25b5-442d-a396-811abb7b04e9
relation.isProjectOfPublication97a56d73-fd64-4ad0-af9b-a40e0e0fb9ac
relation.isProjectOfPublication.latestForDiscovery823bd652-ee6c-4479-91c5-06095bc37e9c

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
foods-12-03707.pdf
Size:
1.81 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.46 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

FCT2-Artigos (em revistas ou actas indexadas)