Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds

AbstractAgro ‐industrial byproducts are considered good sources of macronutrients and phytochemicals. Fruit and vegetable residues (FVR), obtained after the production of an isotonic beverage, have previously been characterized containing 80% insoluble dietary fibers from total fibers (48.4%), 26% available ca rbohydrates, 9.5% proteins and 5% lipids. Nevertheless, fruit and vegetables provide phytochemicals which have been related to human health such as phenolic compounds. The loss of specific compounds over the production process is related to their partitioning between fruit and vegetables and byprodu cts. However, phenolic profile of FVR remains unknown. This work is focused on the evaluation of FVR as a natural source of these bioactive compounds. For this purpose, pressurized liquid extraction (PLE) has been proposed as extraction technique for recovering phenolic compounds from FVR. The exper imental variables were temperature and percentage of solvent (ethanol and water). Phenolic compounds extracts were characterized by UPLC‐ESI‐Q‐TOF‐MS and a discussion about phenolic and macronutrient interactions was established. Globally, 88 compounds were tentatively identified: phenolic a cids (28), flavonoids (32), and other polyphenols (28). The PLE conditions applied yielded different breaking matrix‐analyte interactions leading to an increase in the number of compounds. The highest phenolic acids content was achieved with high temperature while lower temperat...
Source: Journal of Food Science - Category: Food Science Authors: Tags: Food Chemistry Source Type: research