کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1220075 1494555 2014 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Underestimated sources of flavonoids, limonoids and dietary fibre: Availability in lemon's by-products
ترجمه فارسی عنوان
منابع نامرغوب فلاونوئیدها، لیموویید ها و فیبرهای رژیمی: دسترسی به محصولات جانبی لیمو
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• Nutraceuticals were determined in juice and in the corresponding by-products.
• The major classes of compounds were: flavanones, flavones and phenolic acids.
• The analyses were conducted by HPLC/PDA/MS with ESI (negative) and APCI (positive).
• In total an average of 6.000 mg/kg were determined in seed, peels, and pulps.
• Significant amounts of dietary fibre could be recovered from industrial lemon wastes.

The distribution of bioactive molecules has been determined in all by-products (seeds, exhausted peels and pulps, waste waters) generated by the industrial processing of lemon fruits. These are usually sent for disposal, despite being rich sources of bioactive molecules, in particular flavones, flavanones, flavanols, phenolic acids, limonoids, carotenoids, coumarins, furocoumarins, polymethoxyflavones, and dietary fibre, among others. All samples were treated with solvents (methanol, ethanol, ethyl acetate, petroleum ether) to extract flavonoids, carotenoids, limonoids and oxygen heterocyclic compounds. Analyses were performed by HPLC/PDA/MS. The major classes of compounds determined were flavanones, flavones and phenolic acids. Carotenoids were not detected due to probable chemical degradation. The peel and pulp contained dietary fibre (soluble and insoluble) with an optimal percentage of the soluble fraction of about 35% as recommended by official dietary guidelines. The information here reported may stimulate operators to re-evaluate their by-products, with the possibility to recover significant amounts of nutraceuticals and produce functional foods.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 9, July 2014, Pages 18–26
نویسندگان
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