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Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an innovative and sustainable technological approach to extract phenolic compounds from fresh olive pomace, based on food-grade solvent instead of those usually adopted, is investigated. Characterization and shelf-life evaluation of the hydroalcoholic extracts obtained from the procedure developed for different industrial purposes were also carried out. The phenolic fractions of the different samples were studied with the Folin–Ciocâlteu method to quantify that the total reducing molecules and HPLC-MS/MS analysis was used to define the profile through the identification and quantification of 42 compounds, belonging to five chemical families. Regarding shelf-life, the hydroalcoholic extract showed no significant reduction in phenolic content, for both instrumental evaluations, retaining most of the phenolic compounds present in the raw material; negative attributes were not perceived by sensory evaluation. Thus, these lab-scale results can be the starting point to develop a procedure that is suitable for a real olive mill, representing a valorization strategy in a circular economy and the perspective of new business models. [ABSTRACT FROM AUTHOR]

Annona cherimola fruit is native to inter-Andean valleys from Peru and Ecuador. In the Mediterranean region, the main producer of cherimoya is the coast of Granada–Malaga (Spain), also called ‘Costa Tropical’, where the two most important cultivars found are ‘Fino de Jete’ and ‘Campa’. Cherimoya, like most fruits, is an important source of bioactive compounds, such as phenolic compounds. Therefore, the aim of this study was the tentative identification and quantification of phenolic and organic acids in pulp, peel and seed of two cherimoya cultivars (‘Fino de Jete’ and ‘Campa’) using HPLC-DAD-ESI-QTOF-MS. By using the proposed method, 21 phenolic and organic acids were detected in the edible portion of cherimoya, 37 in peel and 22 in seed. Procyanidins were the main phenolic compound family identified in the pulp and peel of the two cultivars, whereas in cherimoya seeds higher quantities of organic acids and flavonoids were detected. Most of the compounds were identified for the first time in cherimoya. According to these results, cherimoya pulp and its by-products are a natural source of procyanidins and other phenolic and polar compounds. In particular, cherimoya peel, with a higher concentration of phenolic and polar compounds in comparison with pulp and seed, represents an interesting food by-product that could be used as an ingredient in the functional food and/or pharmaceutical industry. [ABSTRACT FROM AUTHOR]

Abstract: Eggplant (Solanum melongena L.) is an important vegetable for its richness in healthy components such as phenolic compounds. As environmental conditions and growing techniques may influence the phenolic content in plants, this study was focused on characterizing and quantifying of phenolic compounds, by high-performance liquid chromatography coupled to diode array detector and electrospray-quadrupole-time of flight-mass spectrometry (HPLC–DAD–ESI-TOF-MS), in three eggplant cultivars grown in different seasons. A total of 25 compounds were identified and quantified by the optimized methodology. To our knowledge, of these compounds, 14 have been reported for the first time in eggplant, 9 of which have been found for the first time in Solanaceae family. Two of the major compounds were chlorogenic acid and delphinidin rutinoside in all eggplant cultivars studied; furthermore, most of the phenolic compounds showed significant differences according to the cultivar and the harvest season. Besides, phenolic compounds of two of the cultivars sharply decreased from spring to summer. These results showed that phenolic compounds concentration depends on the cultivar adaptation to abiotic variation. Indeed, it was seen that cultivar and harvest season have a marked influence on polyphenols in eggplant which could be due mainly to climatic factors such as the high increase of temperatures in the summer season, in the region of Andalusia. This information may be important for the agricultural sector because it can help to know the suitable period for harvesting eggplants with high content in phenolic compounds. [Copyright &y& Elsevier]