Sustainable utilization of fruit and vegetable waste for the extraction of phenolics, antioxidants, and other valuables

IF 1.7 4区化学 Q4 CHEMISTRY, PHYSICAL

Reaction Kinetics, Mechanisms and Catalysis Pub Date : 2024-09-01 DOI:10.1007/s11144-024-02716-9

Anuj Boora, Deepshikha Gupta

{"title":"Sustainable utilization of fruit and vegetable waste for the extraction of phenolics, antioxidants, and other valuables","authors":"Anuj Boora, Deepshikha Gupta","doi":"10.1007/s11144-024-02716-9","DOIUrl":null,"url":null,"abstract":"<p>This work portrays a sustainable utilization of fruits and vegetable waste (FVW) and aims in extraction of valuables. The waste chosen for the study are papaya peel, pea pod, mustard oil cake, banana peel, orange peel, pomegranate peel, pineapple peel, used coffee bean, onion peel, and apple peel. The extraction of bioactive components was done with methanol by percolation method at room temperature. The extraction was also done using microwave extractor and bath ultrasonicator. The extracts were analyzed for total phenolic content (TPC) using Folin-Ciocalteu method in terms of mg/ml of gallic acid equivalents (GAE). Total phenolic content was found to be highest in apple peels (0.171 mg/ml), papaya peels (0.166 mg/ml), onion peel (0.146 mg/ml), and pomegranate (0.126 mg/ml). The extracts were analyzed for their antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and cupric reducing antioxidant capacity (CUPRAC) assays. Pomegranate peel showed 51.05% degradation in comparison to pure ascorbic acid which is a super antioxidant showing 90% degradation of DPPH (0.2 mM). Total protein content was determined by Biuret method. Anthrone reagent was used to determine the amount of carbohydrate in each sample quantitatively. The results underscore the immense potential for sustainability and innovation within the domain of food waste utilization for extraction of valuables.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\n","PeriodicalId":750,"journal":{"name":"Reaction Kinetics, Mechanisms and Catalysis","volume":null,"pages":null},"PeriodicalIF":1.7000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Reaction Kinetics, Mechanisms and Catalysis","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.1007/s11144-024-02716-9","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}

引用次数: 0

Abstract

This work portrays a sustainable utilization of fruits and vegetable waste (FVW) and aims in extraction of valuables. The waste chosen for the study are papaya peel, pea pod, mustard oil cake, banana peel, orange peel, pomegranate peel, pineapple peel, used coffee bean, onion peel, and apple peel. The extraction of bioactive components was done with methanol by percolation method at room temperature. The extraction was also done using microwave extractor and bath ultrasonicator. The extracts were analyzed for total phenolic content (TPC) using Folin-Ciocalteu method in terms of mg/ml of gallic acid equivalents (GAE). Total phenolic content was found to be highest in apple peels (0.171 mg/ml), papaya peels (0.166 mg/ml), onion peel (0.146 mg/ml), and pomegranate (0.126 mg/ml). The extracts were analyzed for their antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and cupric reducing antioxidant capacity (CUPRAC) assays. Pomegranate peel showed 51.05% degradation in comparison to pure ascorbic acid which is a super antioxidant showing 90% degradation of DPPH (0.2 mM). Total protein content was determined by Biuret method. Anthrone reagent was used to determine the amount of carbohydrate in each sample quantitatively. The results underscore the immense potential for sustainability and innovation within the domain of food waste utilization for extraction of valuables.

Graphical Abstract

Abstract Image

查看原文本刊更多论文

可持续利用果蔬废料提取酚类、抗氧化剂和其他有价值的物质

这项工作描绘了果蔬废物（FVW）的可持续利用，旨在提取有价值的物质。研究选择的废料包括木瓜皮、豌豆荚、芥子油饼、香蕉皮、橘子皮、石榴皮、菠萝皮、废咖啡豆、洋葱皮和苹果皮。生物活性成分的提取采用甲醇渗滤法，在室温下进行。还使用微波萃取器和超声波浴进行萃取。提取物的总酚含量（TPC）采用 Folin-Ciocalteu 法进行分析，单位为毫克/毫升没食子酸当量（GAE）。发现总酚含量最高的是苹果皮（0.171 毫克/毫升）、木瓜皮（0.166 毫克/毫升）、洋葱皮（0.146 毫克/毫升）和石榴皮（0.126 毫克/毫升）。使用 2,2-二苯基-1-苦基肼自由基（DPPH）、2,2-偶氮双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）、铁还原抗氧化能力（FRAP）和铜还原抗氧化能力（CUPRAC）分析了提取物的抗氧化活性。与纯抗坏血酸相比，石榴皮的降解率为 51.05%，而抗坏血酸是一种超级抗氧化剂，对 DPPH（0.2 mM）的降解率为 90%。总蛋白质含量采用毕赤法测定。蒽酮试剂用于定量测定每个样品中的碳水化合物含量。研究结果表明，在利用食物垃圾提取有价值物质的领域中，可持续发展和创新的潜力巨大。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Reaction Kinetics, Mechanisms and Catalysis CHEMISTRY, PHYSICAL-

CiteScore

3.30

自引率

5.60%

发文量

201

审稿时长

2.8 months

期刊介绍： Reaction Kinetics, Mechanisms and Catalysis is a medium for original contributions in the following fields: -kinetics of homogeneous reactions in gas, liquid and solid phase; -Homogeneous catalysis; -Heterogeneous catalysis; -Adsorption in heterogeneous catalysis; -Transport processes related to reaction kinetics and catalysis; -Preparation and study of catalysts; -Reactors and apparatus. Reaction Kinetics, Mechanisms and Catalysis was formerly published under the title Reaction Kinetics and Catalysis Letters.