Investigation and Enhancement of the Antioxidant Compound Recovery of <i>Pyrus communis</i> Peel
<i>Pyrus communis</i> (<i>P. communis</i>) is the most cultivated and consumed species of pear within the European continent. This fruit has been a staple in Greece since ancient times, hence the name “Gift of the Gods”. Given the extensive utilization of this fruit in the in...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
|
| Series: | Waste |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2813-0391/2/3/21 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850258259724730368 |
|---|---|
| author | Tzeni Bentoulla Konstantina Kotsou Dimitrios Kalompatsios Aggeliki Alibade Vassilis Athanasiadis Eleni Bozinou Stavros I. Lalas |
| author_facet | Tzeni Bentoulla Konstantina Kotsou Dimitrios Kalompatsios Aggeliki Alibade Vassilis Athanasiadis Eleni Bozinou Stavros I. Lalas |
| author_sort | Tzeni Bentoulla |
| collection | DOAJ |
| description | <i>Pyrus communis</i> (<i>P. communis</i>) is the most cultivated and consumed species of pear within the European continent. This fruit has been a staple in Greece since ancient times, hence the name “Gift of the Gods”. Given the extensive utilization of this fruit in the industrial sector and the focus on the exploitation of by-products to create new food and beverage products, the present research aimed to enhance the antioxidant activity of the <i>P. communis</i> peel through the implementation of a multifactor extraction system. Increased total polyphenols and ascorbic acid concentration, and enhanced antioxidant activity through radical scavenging and Fe<sup>3</sup>⁺ to Fe<sup>2</sup>⁺ reduction, all assist in boosting the health benefits of the extracts. The results indicated that the best conditions for compound yields were a 75% <i>v</i>/<i>v</i> hydroethanolic concentration, an extraction temperature of 80 °C, and 30 min of extraction time. Under the optimal conditions, the total polyphenol content was up to 4.98 mg of gallic acid equivalents (GAE)/g dried weight (dw). The radical scavenging activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>•</sup>) method was expressed as 18.36 μmol ascorbic acid equivalents (AAE)/g dw, while by the ferric-reducing antioxidant power (FRAP) method, it was 35.09 μmol AAE/g dw. Finally, the amount of ascorbic acid was measured at 20.16 mg/100 g dw. In this regard, this study has been conducted to assess and enhance the level of these bioactive compounds in the extract of the <i>P. communis</i> peel, leading to an extract with several applications in different food and beverage industries. |
| format | Article |
| id | doaj-art-de5ee58bf6af4c6f9144f7130263d94f |
| institution | OA Journals |
| issn | 2813-0391 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Waste |
| spelling | doaj-art-de5ee58bf6af4c6f9144f7130263d94f2025-08-20T01:56:13ZengMDPI AGWaste2813-03912024-09-012338239610.3390/waste2030021Investigation and Enhancement of the Antioxidant Compound Recovery of <i>Pyrus communis</i> PeelTzeni Bentoulla0Konstantina Kotsou1Dimitrios Kalompatsios2Aggeliki Alibade3Vassilis Athanasiadis4Eleni Bozinou5Stavros I. Lalas6Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece<i>Pyrus communis</i> (<i>P. communis</i>) is the most cultivated and consumed species of pear within the European continent. This fruit has been a staple in Greece since ancient times, hence the name “Gift of the Gods”. Given the extensive utilization of this fruit in the industrial sector and the focus on the exploitation of by-products to create new food and beverage products, the present research aimed to enhance the antioxidant activity of the <i>P. communis</i> peel through the implementation of a multifactor extraction system. Increased total polyphenols and ascorbic acid concentration, and enhanced antioxidant activity through radical scavenging and Fe<sup>3</sup>⁺ to Fe<sup>2</sup>⁺ reduction, all assist in boosting the health benefits of the extracts. The results indicated that the best conditions for compound yields were a 75% <i>v</i>/<i>v</i> hydroethanolic concentration, an extraction temperature of 80 °C, and 30 min of extraction time. Under the optimal conditions, the total polyphenol content was up to 4.98 mg of gallic acid equivalents (GAE)/g dried weight (dw). The radical scavenging activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>•</sup>) method was expressed as 18.36 μmol ascorbic acid equivalents (AAE)/g dw, while by the ferric-reducing antioxidant power (FRAP) method, it was 35.09 μmol AAE/g dw. Finally, the amount of ascorbic acid was measured at 20.16 mg/100 g dw. In this regard, this study has been conducted to assess and enhance the level of these bioactive compounds in the extract of the <i>P. communis</i> peel, leading to an extract with several applications in different food and beverage industries.https://www.mdpi.com/2813-0391/2/3/21pear peelby-productsbioactive compoundsantioxidantsHPLC-DADBox–Behnken design |
| spellingShingle | Tzeni Bentoulla Konstantina Kotsou Dimitrios Kalompatsios Aggeliki Alibade Vassilis Athanasiadis Eleni Bozinou Stavros I. Lalas Investigation and Enhancement of the Antioxidant Compound Recovery of <i>Pyrus communis</i> Peel Waste pear peel by-products bioactive compounds antioxidants HPLC-DAD Box–Behnken design |
| title | Investigation and Enhancement of the Antioxidant Compound Recovery of <i>Pyrus communis</i> Peel |
| title_full | Investigation and Enhancement of the Antioxidant Compound Recovery of <i>Pyrus communis</i> Peel |
| title_fullStr | Investigation and Enhancement of the Antioxidant Compound Recovery of <i>Pyrus communis</i> Peel |
| title_full_unstemmed | Investigation and Enhancement of the Antioxidant Compound Recovery of <i>Pyrus communis</i> Peel |
| title_short | Investigation and Enhancement of the Antioxidant Compound Recovery of <i>Pyrus communis</i> Peel |
| title_sort | investigation and enhancement of the antioxidant compound recovery of i pyrus communis i peel |
| topic | pear peel by-products bioactive compounds antioxidants HPLC-DAD Box–Behnken design |
| url | https://www.mdpi.com/2813-0391/2/3/21 |
| work_keys_str_mv | AT tzenibentoulla investigationandenhancementoftheantioxidantcompoundrecoveryofipyruscommunisipeel AT konstantinakotsou investigationandenhancementoftheantioxidantcompoundrecoveryofipyruscommunisipeel AT dimitrioskalompatsios investigationandenhancementoftheantioxidantcompoundrecoveryofipyruscommunisipeel AT aggelikialibade investigationandenhancementoftheantioxidantcompoundrecoveryofipyruscommunisipeel AT vassilisathanasiadis investigationandenhancementoftheantioxidantcompoundrecoveryofipyruscommunisipeel AT elenibozinou investigationandenhancementoftheantioxidantcompoundrecoveryofipyruscommunisipeel AT stavrosilalas investigationandenhancementoftheantioxidantcompoundrecoveryofipyruscommunisipeel |