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Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants
- Source :
- Molecules, Vol 26, Iss 2335, p 2335 (2021), Molecules, Volume 26, Issue 8, Molecules (Basel, Online) 26 (2021). doi:10.3390/molecules26082335, info:cnr-pdr/source/autori:Gabriella Pinto, Sabrina De Pascale, Maria Aponte, Andrea Scaloni, Francesco Addeo, Simonetta Caira/titolo:Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants/doi:10.3390%2Fmolecules26082335/rivista:Molecules (Basel, Online)/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:26
- Publication Year :
- 2021
-
Abstract
- Plant polyphenols have beneficial antioxidant effects on human health<br />practices aimed at preserving their content in foods and/or reusing food by-products are encouraged. The impact of the traditional practice of the water curing procedure of chestnuts, which prevents insect/mould damage during storage, was studied to assess the release of polyphenols from the fruit. Metabolites extracted from pericarp and integument tissues or released in the medium from the water curing process were analyzed by matrix-assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS) and electrospray-quadrupole-time of flight-mass spectrometry (ESI-qTOF-MS). This identified: (i) condensed and hydrolyzable tannins made of (epi)catechin (procyanidins) and acid ellagic units in pericarp tissues<br />(ii) polyphenols made of gallocatechin and catechin units condensed with gallate (prodelphinidins) in integument counterparts<br />(iii) metabolites resembling those reported above in the wastewater from the chestnut curing process. Comparative experiments were also performed on aqueous media recovered from fruits treated with processes involving: (i) tap water<br />(ii) tap water containing an antifungal Lb. pentosus strain<br />(iii) wastewater from a previous curing treatment. These analyses indicated that the former treatment determines a 6–7-fold higher release of polyphenols in the curing water with respect to the other ones. This event has a negative impact on the luster of treated fruits but qualifies the corresponding wastes as a source of antioxidants. Such a phenomenon does not occur in wastewater from the other curing processes, where the release of polyphenols was reduced, thus preserving the chestnut’s appearance. Polyphenol profiling measurements demonstrated that bacterial presence in water hampered the release of pericarp metabolites. This study provides a rationale to traditional processing practices on fruit appearance and qualifies the corresponding wastes as a source of bioactive compounds for other nutraceutical applications.
- Subjects :
- 0106 biological sciences
Antioxidant
medicine.medical_treatment
Hydrolyzable Tannin
Pharmaceutical Science
water curing
01 natural sciences
Antioxidants
Catechin
Analytical Chemistry
chemistry.chemical_compound
QD241-441
Drug Discovery
Nuts
Food science
non-targeted MS analysis
Curing (chemistry)
food and beverages
04 agricultural and veterinary sciences
040401 food science
Wastewater
Chemistry (miscellaneous)
Water curing
Molecular Medicine
Proanthocyanidin
Non-targeted MS analysi
Human
Polyphenol
Tannin
Aesculus
Article
Plant Extract
0404 agricultural biotechnology
Nutraceutical
Tap water
010608 biotechnology
medicine
Biflavonoids
Humans
Chestnut
Proanthocyanidins
Physical and Theoretical Chemistry
Nut
Aesculu
Plant Extracts
fungi
Organic Chemistry
Polyphenols
Water
chemistry
Fruit
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Biflavonoid
Tannins
Subjects
Details
- ISSN :
- 14203049
- Volume :
- 26
- Issue :
- 8
- Database :
- OpenAIRE
- Journal :
- Molecules (Basel, Switzerland)
- Accession number :
- edsair.doi.dedup.....2dbbf47f3dbb2edf9a87ec552717a5be