Separation and HPLC-MS identification of phenolic antioxidants from agricultural residues:: Almond hulls and grape pomace

被引:90
作者
Rubilar, Monica
Pinelo, Manuel
Shene, Carolina
Sineiro, Jorge
Nunez, Maria Jose
机构
[1] Univ La Frontera, Dept Ingn Quim, Temuco 01145, Chile
[2] Tech Univ Denmark, Dept Chem Engn, Lyngby, Denmark
[3] Univ Santiago de Compostela, Escuela Tecn Super Ingn, Santiago De Compostela 15782, Spain
基金
英国工程与自然科学研究理事会;
关键词
agricultural byproduct; almond hull; grape pomace; phenols; HPLC-MS;
D O I
10.1021/jf0721996
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Almond hulls and grape pomace are residues abundantly generated by agricultural industries, which could be processed to obtain bioactive products. To this purpose, crude ethanol extracts from both agricultural byproducts were attained and subsequently fractionated in order to obtain an organic/water fraction (FOW). Extracts and fractions were analyzed for antioxidant power and their phenolic components tentatively identified by HPLC-MS. Chromatographic peaks of almond hull extracts showed the occurrence of hydroxybenzoic and cinnamic acid derivatives, with minor presence of flavan-3-ols (ECG, EGCG), whereas the FOW fraction offered the additional presence of epicatechin (EC) and glycosylated flavonols. In the composition for extracts of white and red grape pomace several of these compounds were also detected but basically consisted of glycosylated flavonols (quercetin, kaempferol). As a difference between both grape pomaces, myricetin glycosyde was found in that from the red variety, whereas flavan-3-ols (EC, afzelechin) were only identified in white pomace. When their FOW fractions were analyzed, gallic acid and some hydroxybenzoic acids were additionally detected. Antioxidant activity was assessed by DPPH and TBARS assays. Almond hulls showed inhibition percentages lower than 50% in both assays, while the inhibition percentage ranged from 80% to 90% in pomace extracts. Red grape pomace extract was the most efficient antioxidant, with an EC50 value of 0.91 g/L for TBARS and 0.20 g/L for DPPH. Even appearing as two quite different vegetal matrixes, the composition of phenolics in grape pomace and almond hulls is quite similar, the main difference being the major occurrence of flavonols in grape pomace. This fact could presumably explain the lower antiradical activity of hull extracts.
引用
收藏
页码:10101 / 10109
页数:9
相关论文
共 40 条
[1]   Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content [J].
Alonso, AM ;
Guillén, DA ;
Barroso, CG ;
Puertas, B ;
García, A .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (21) :5832-5836
[2]  
[Anonymous], ATHEROSCLEROSIS REV
[3]   Sample preparation in the determination of phenolic compounds in fruits [J].
Antolovich, M ;
Prenzler, P ;
Robards, K ;
Ryan, D .
ANALYST, 2000, 125 (05) :989-1009
[4]   NUTRITION AND HEALTH-ASPECTS OF FREE-RADICALS AND ANTIOXIDANTS [J].
ARUOMA, OI .
FOOD AND CHEMICAL TOXICOLOGY, 1994, 32 (07) :671-683
[5]   EVALUATION OF THE ANTIOXIDANT AND PROOXIDANT ACTIONS OF GALLIC ACID AND ITS DERIVATIVES [J].
ARUOMA, OI ;
MURCIA, A ;
BUTLER, J ;
HALLIWELL, B .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (11) :1880-1885
[6]   Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants [J].
Bonilla, F ;
Mayen, M ;
Merida, J ;
Medina, M .
FOOD CHEMISTRY, 1999, 66 (02) :209-215
[7]   Study of the polyphenol content of red and white grape varieties by liquid chromatography-mass spectrometry and its relationship to antioxidant power [J].
Borbalán, AMA ;
Zorro, L ;
Guillén, DA ;
Barroso, CG .
JOURNAL OF CHROMATOGRAPHY A, 2003, 1012 (01) :31-38
[8]  
BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25
[9]  
Candlish J. K., 1996, Biomedical and Environmental Sciences, V9, P117
[10]   Assessment of the production of antioxidants from winemaking waste solids [J].
Cruz, JM ;
Domínguez, H ;
Parajó, JC .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (18) :5612-5620