Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and ap...

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Autores principales:	Arantzazu Valdés García, María Isabel Domingo Martínez, Mercedes Ponce Landete, María Soledad Prats Moya, Ana Beltrán Sanahuja
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	pineapple by-products antioxidant activity volatile compounds total phenolic content experimental design Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/cffd1fb837fc40248cb1fbfa468f3eff
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spelling	oai:doaj.org-article:cffd1fb837fc40248cb1fbfa468f3eff2021-11-25T16:28:02ZPotential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources10.3390/antiox101117672076-3921https://doaj.org/article/cffd1fb837fc40248cb1fbfa468f3eff2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1767https://doaj.org/toc/2076-3921Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmaceutical, or food applications. The aim of the present work was the characterization and extraction of the volatile compounds present in two pineapple by-products (peel and core) and the subsequent evaluation of their antioxidant capacity. For this purpose, the analysis of the aromatic profile of both by-products has been carried out using the headspace solid-phase microextraction technique coupled to gas chromatography with a mass spectrometry detector (HS-SPME-GC-MS). The optimization of the extraction conditions of the volatile compounds has been validated using a Box–Behnken experimental design. In addition, a quantitative analysis was carried out to determine the contents of two important volatiles in pineapple wastes, isopentyl, and ethyl acetate. Moreover, the estimation of the antioxidant capacity of the subproducts extracts was carried out using different methods All the antioxidant assays demonstrated that pineapple subproducts are rich in easily extractable antioxidants with possible applications in the food industry.Arantzazu Valdés GarcíaMaría Isabel Domingo MartínezMercedes Ponce LandeteMaría Soledad Prats MoyaAna Beltrán SanahujaMDPI AGarticlepineapple by-productsantioxidant activityvolatile compoundstotal phenolic contentexperimental designTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1767, p 1767 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pineapple by-products antioxidant activity volatile compounds total phenolic content experimental design Therapeutics. Pharmacology RM1-950
spellingShingle	pineapple by-products antioxidant activity volatile compounds total phenolic content experimental design Therapeutics. Pharmacology RM1-950 Arantzazu Valdés García María Isabel Domingo Martínez Mercedes Ponce Landete María Soledad Prats Moya Ana Beltrán Sanahuja Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources
description	Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmaceutical, or food applications. The aim of the present work was the characterization and extraction of the volatile compounds present in two pineapple by-products (peel and core) and the subsequent evaluation of their antioxidant capacity. For this purpose, the analysis of the aromatic profile of both by-products has been carried out using the headspace solid-phase microextraction technique coupled to gas chromatography with a mass spectrometry detector (HS-SPME-GC-MS). The optimization of the extraction conditions of the volatile compounds has been validated using a Box–Behnken experimental design. In addition, a quantitative analysis was carried out to determine the contents of two important volatiles in pineapple wastes, isopentyl, and ethyl acetate. Moreover, the estimation of the antioxidant capacity of the subproducts extracts was carried out using different methods All the antioxidant assays demonstrated that pineapple subproducts are rich in easily extractable antioxidants with possible applications in the food industry.
format	article
author	Arantzazu Valdés García María Isabel Domingo Martínez Mercedes Ponce Landete María Soledad Prats Moya Ana Beltrán Sanahuja
author_facet	Arantzazu Valdés García María Isabel Domingo Martínez Mercedes Ponce Landete María Soledad Prats Moya Ana Beltrán Sanahuja
author_sort	Arantzazu Valdés García
title	Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources
title_short	Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources
title_full	Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources
title_fullStr	Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources
title_full_unstemmed	Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources
title_sort	potential of industrial pineapple (<i>ananas comosus</i> (l.) merrill) by-products as aromatic and antioxidant sources
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/cffd1fb837fc40248cb1fbfa468f3eff
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Potential of Industrial Pineapple (<i>Ananas comosus</i> (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

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