Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

Ninčević Grassino, Antonela; Ostojić, Jelena; Miletić, Vicenzia; Djaković, Senka; Bosiljkov, Tomislav; Zorić, Zoran; Ježek, Damir; Rimac Brnčić, Suzana; Brnčić, Mladen

doi:10.1016/j.ifset.2020.102424

Pregled bibliografske jedinice broj: 1071528

Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

Ninčević Grassino, Antonela; Ostojić, Jelena; Miletić, Vicenzia; Djaković, Senka; Bosiljkov, Tomislav; Zorić, Zoran; Ježek, Damir; Rimac Brnčić, Suzana; Brnčić, Mladen

Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste // Innovative food science & emerging technologies, 64 (2020), 102424, 10 doi:10.1016/j.ifset.2020.102424 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1071528 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

Autori
Ninčević Grassino, Antonela ; Ostojić, Jelena ; Miletić, Vicenzia ; Djaković, Senka ; Bosiljkov, Tomislav ; Zorić, Zoran ; Ježek, Damir ; Rimac Brnčić, Suzana ; Brnčić, Mladen

Izvornik
Innovative food science & emerging technologies (1466-8564) 64 (2020); 102424, 10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Tomato peel waste ; High hydrostatic pressure extraction ; Ultrasound-assisted extraction ; Pectin ; Polyphenols ; Fatty acids

Sažetak
In this study, high hydrostatic pressure extraction (HHPE) and ultrasound-assisted extraction (UAE) were used for the improvement of pectin and polyphenol recovery from tomato peel waste. HHPE enhanced pectin recovery by 15% after 45 min of recycling, in comparison with the conventional extraction (CE) for 180 min. Similar mass fractions of anhydrouronic acid, total sugars and total phenols were obtained by using both methods. FTIR and 1H NMR data confirmed that chemical composition of pectin obtained by HHPE and CE is identical, therefore it was concluded that the faster HHPE method can be used for its further isolation. Although depectinized residues subjected to UAE in 70% ethanol for 15 min contained two times lower values of total phenols (1625.7 mg/100 g) than pectinized samples (3643.9 mg/100 g), their quantities are not negligible, considering the fact that they are generated after HHPE. At the end of UAE, the residues were exploited as a source of fatty acids, among which lauric, palmitic and stearic acids are dominant. In conclusion, by shortening the extraction time using HHPE and UAE, it is possible to efficiently produce two valuable functional ingredients, pectin and polyphenols, and at the same time to reduce peel waste from tomato canning industry, which presents an environmental problem.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA

Projekti:
058-0580000-3071 - Razvoj kemometričkih i senzorskih metoda određivanja različitih analita (Ninčević Grassino, Antonela, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Suzana Rimac Brnčić (autor)