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Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield.
Alfredo Aires1, Rosa Carvalho2
1Centre for the Research and Technology for Agro-Environment and Biological Sciences, CITAB, University of Trás-Os-Montes E Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
Journal of Food Science and Technology
|October 19, 2020
Summary
Kiwi fruit residues are a rich source of valuable phenolics. Optimal extraction conditions (pH 2, 70°C, 20 min) maximize recovery of these bioactive compounds for industrial use.
Area of Science:
- Food Science
- Phytochemistry
- Analytical Chemistry
Background:
- Kiwi fruit processing generates residues often discarded.
- These residues contain potentially valuable bioactive compounds, including phenolics.
- Efficient extraction methods are needed to valorize these byproducts.
Purpose of the Study:
- To optimize extraction conditions for maximum phenolic recovery from kiwi fruit processing residues.
- To characterize the phenolic profile and antioxidant activity of the extracts.
- To assess the potential of kiwi fruit residues as a source of bioactive compounds.
Main Methods:
- Response surface methodology (RSM) was employed to optimize extraction parameters (pH, temperature, time).
- Ethanolic extracts were prepared under varied conditions.
- Total phenolics, total flavonoids, and antioxidant activities (DPPH, FRAP) were quantified.
- High-performance liquid chromatography with diode-array detection (HPLC-DAD) was used for phenolic profiling.
Main Results:
- Optimal extraction conditions were identified as pH 2, 70°C, and 20 minutes.
- Ten phenolic compounds were identified, including caffeic acid derivatives, chlorogenic acid, ferulic acid, (+)-catechin, (-)-epicatechin, rutin, and quercitrin.
- The extracts exhibited significant antioxidant activities.
Conclusions:
- Kiwi fruit processing residues are a valuable source of diverse phenolic compounds.
- Optimized extraction significantly enhances the recovery of these bioactive compounds.
- The identified phenolics possess antioxidant, anti-inflammatory, antiaging, and anticancer properties, making residues suitable for agro-food, cosmetic, and phytochemical industries.
