Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate
Dried and milled eggplant fruit peel and calyces (PC) and mesocarp, placenta and core (Mes) were utilized as natural sources of valuable chemicals. Pectins were extracted with 0.1 M Na2CO3 (1 h; 23 °C). A high-power ultrasound (US) pretreatment (10 min net time; 12.76 W/cm2 power intensity) in 10:20...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14278 https://www.sciencedirect.com/science/article/abs/pii/S0308814623001632 https://doi.org/10.1016/j.foodchem.2023.135547 |
| _version_ | 1855037088772128768 |
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| author | Higuera Coelho, Ricardo Alejandro Basanta, María Florencia Rossetti, Luciana Perez, Carolina Daiana Rojas, Ana María Luisa Fissore, Eliana Noemi |
| author_browse | Basanta, María Florencia Fissore, Eliana Noemi Higuera Coelho, Ricardo Alejandro Perez, Carolina Daiana Rojas, Ana María Luisa Rossetti, Luciana |
| author_facet | Higuera Coelho, Ricardo Alejandro Basanta, María Florencia Rossetti, Luciana Perez, Carolina Daiana Rojas, Ana María Luisa Fissore, Eliana Noemi |
| author_sort | Higuera Coelho, Ricardo Alejandro |
| collection | INTA Digital |
| description | Dried and milled eggplant fruit peel and calyces (PC) and mesocarp, placenta and core (Mes) were utilized as natural sources of valuable chemicals. Pectins were extracted with 0.1 M Na2CO3 (1 h; 23 °C). A high-power ultrasound (US) pretreatment (10 min net time; 12.76 W/cm2 power intensity) in 10:200 (g/mL) powder:water ratio led to the lowest solvent and energy consumptions after the subsequent 0.1 M Na2CO3 stirring, permitting the highest recoveries of uronic acid (UA) from PC and Mes (80.25 and 93.8 %, respectively). Homogalacturonans (>65 % w/w UA) of low degree of methylesterification, of acetylation, and 90,214–138,184 Da molecular weights with low polydispersity (≈1.32–1.40) were obtained. They included released ferulate (≈3.5 mg/100 g) esterified pectins. Antioxidants (caffeoylquinic acid, putrescine and spermidine derivatives, β-carotene, lutein) gave additional technological value to their thickening effect as pectins protected tryptophan, tyrosine, alkyl side chains and sulfhydryl of skim milk proteins from UV-C photo-oxidation.
//Resumen: La cáscara y los cálices (PC) y el mesocarpio, la placenta y el núcleo (Mes) de berenjena seca y molida se utilizaron como fuentes naturales de productos químicos valiosos. Las pectinas se extrajeron con Na2CO3 0,1 M (1 h; 23 °C). Un pretratamiento con ultrasonido (US) de alta potencia (10 min de tiempo neto; intensidad de potencia de 12,76 W/cm2) en una proporción de polvo:agua de 10:200 (g/mL) condujo a los consumos de energía y disolvente más bajos después de la agitación posterior con Na2CO3 0,1 M , permitiendo las mayores recuperaciones de ácido urónico (AU) de PC y Mes (80,25 y 93,8 %, respectivamente). Se obtuvieron homogalacturonanos (>65 % p/p UA) de bajo grado de metilesterificación, de acetilación y pesos moleculares 90,214–138,184 Da con baja polidispersidad (≈1.32–1.40). Incluyeron pectinas esterificadas feruladas liberadas (≈3,5 mg/100 g). Los antioxidantes (ácido cafeoilquínico, derivados de putrescina y espermidina, β-caroteno, luteína) dieron un valor tecnológico adicional a su efecto espesante ya que las pectinas protegieron el triptófano, la tirosina, las cadenas laterales de alquilo y el sulfhidrilo de las proteínas de la leche descremada de la fotooxidación UV-C. |
| format | info:ar-repo/semantics/artículo |
| id | INTA14278 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA142782023-03-20T13:12:02Z Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate Higuera Coelho, Ricardo Alejandro Basanta, María Florencia Rossetti, Luciana Perez, Carolina Daiana Rojas, Ana María Luisa Fissore, Eliana Noemi Solanum melongena Berenjena Ultrasonidos Antioxidantes Polifenoles Carotenoides Fotooxidación Leche Desnatada Eggplants Ultrasound Antioxidants Polyphenols Carotenoids Photooxidation Skim Milk Agro-industrial Eggplant Discards High-power Ultrasound Antioxidant Pectins Skim Milk Protein Photo-oxidation Descartes de Berenjena Agroindustrial Ultrasonido de Alta Potencia Pectinas Antioxidantes Fotooxidación de Proteínas de Leche Desnatada Dried and milled eggplant fruit peel and calyces (PC) and mesocarp, placenta and core (Mes) were utilized as natural sources of valuable chemicals. Pectins were extracted with 0.1 M Na2CO3 (1 h; 23 °C). A high-power ultrasound (US) pretreatment (10 min net time; 12.76 W/cm2 power intensity) in 10:200 (g/mL) powder:water ratio led to the lowest solvent and energy consumptions after the subsequent 0.1 M Na2CO3 stirring, permitting the highest recoveries of uronic acid (UA) from PC and Mes (80.25 and 93.8 %, respectively). Homogalacturonans (>65 % w/w UA) of low degree of methylesterification, of acetylation, and 90,214–138,184 Da molecular weights with low polydispersity (≈1.32–1.40) were obtained. They included released ferulate (≈3.5 mg/100 g) esterified pectins. Antioxidants (caffeoylquinic acid, putrescine and spermidine derivatives, β-carotene, lutein) gave additional technological value to their thickening effect as pectins protected tryptophan, tyrosine, alkyl side chains and sulfhydryl of skim milk proteins from UV-C photo-oxidation. //Resumen: La cáscara y los cálices (PC) y el mesocarpio, la placenta y el núcleo (Mes) de berenjena seca y molida se utilizaron como fuentes naturales de productos químicos valiosos. Las pectinas se extrajeron con Na2CO3 0,1 M (1 h; 23 °C). Un pretratamiento con ultrasonido (US) de alta potencia (10 min de tiempo neto; intensidad de potencia de 12,76 W/cm2) en una proporción de polvo:agua de 10:200 (g/mL) condujo a los consumos de energía y disolvente más bajos después de la agitación posterior con Na2CO3 0,1 M , permitiendo las mayores recuperaciones de ácido urónico (AU) de PC y Mes (80,25 y 93,8 %, respectivamente). Se obtuvieron homogalacturonanos (>65 % p/p UA) de bajo grado de metilesterificación, de acetilación y pesos moleculares 90,214–138,184 Da con baja polidispersidad (≈1.32–1.40). Incluyeron pectinas esterificadas feruladas liberadas (≈3,5 mg/100 g). Los antioxidantes (ácido cafeoilquínico, derivados de putrescina y espermidina, β-caroteno, luteína) dieron un valor tecnológico adicional a su efecto espesante ya que las pectinas protegieron el triptófano, la tirosina, las cadenas laterales de alquilo y el sulfhidrilo de las proteínas de la leche descremada de la fotooxidación UV-C. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Higuera Coelho, Ricardo Alejandro. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias-ITAPROQ; Argentina. Fil: Basanta, María Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias-ITAPROQ; Argentina. Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rojas, Ana María Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias-ITAPROQ; Argentina. Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias-ITAPROQ; Argentina. 2023-03-20T13:04:43Z 2023-03-20T13:04:43Z 2023-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/14278 https://www.sciencedirect.com/science/article/abs/pii/S0308814623001632 0308-8146 https://doi.org/10.1016/j.foodchem.2023.135547 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Food Chemistry 412 : 135547. (June 2023). |
| spellingShingle | Solanum melongena Berenjena Ultrasonidos Antioxidantes Polifenoles Carotenoides Fotooxidación Leche Desnatada Eggplants Ultrasound Antioxidants Polyphenols Carotenoids Photooxidation Skim Milk Agro-industrial Eggplant Discards High-power Ultrasound Antioxidant Pectins Skim Milk Protein Photo-oxidation Descartes de Berenjena Agroindustrial Ultrasonido de Alta Potencia Pectinas Antioxidantes Fotooxidación de Proteínas de Leche Desnatada Higuera Coelho, Ricardo Alejandro Basanta, María Florencia Rossetti, Luciana Perez, Carolina Daiana Rojas, Ana María Luisa Fissore, Eliana Noemi Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate |
| title | Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate |
| title_full | Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate |
| title_fullStr | Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate |
| title_full_unstemmed | Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate |
| title_short | Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate |
| title_sort | antioxidant pectins from eggplant solanum melongena fruit exocarp calyx and flesh isolated through high power ultrasound and sodium carbonate |
| topic | Solanum melongena Berenjena Ultrasonidos Antioxidantes Polifenoles Carotenoides Fotooxidación Leche Desnatada Eggplants Ultrasound Antioxidants Polyphenols Carotenoids Photooxidation Skim Milk Agro-industrial Eggplant Discards High-power Ultrasound Antioxidant Pectins Skim Milk Protein Photo-oxidation Descartes de Berenjena Agroindustrial Ultrasonido de Alta Potencia Pectinas Antioxidantes Fotooxidación de Proteínas de Leche Desnatada |
| url | http://hdl.handle.net/20.500.12123/14278 https://www.sciencedirect.com/science/article/abs/pii/S0308814623001632 https://doi.org/10.1016/j.foodchem.2023.135547 |
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