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Carotenoids from persimmon juice processing.

S Gea-Botella1, L Agulló1, N Martí1

  • 1Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Edificio Torregaitán, Universidad Miguel Hernández de Elche (UMH), Avenida de la Universidad s/n, 03202 Elche, Alicante, Spain.

Food Research International (Ottawa, Ont.)
|March 1, 2021
PubMed
Summary
This summary is machine-generated.

Persimmon by-products can be revalorized to recover valuable bioactive carotenoids. Acetone extraction from pectinase-treated by-product B yielded rich carotenoid extracts with significant antioxidant activity.

Keywords:
By-productsCarotenoidsDiospyros kakiPersimmonSolid-liquid extraction

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Area of Science:

  • Food Science
  • Nutraceuticals
  • Biotechnology

Background:

  • Persimmon by-products from juice production are often underutilized.
  • Bioactive compounds, such as carotenoids, possess significant health benefits.
  • Valorization of food waste offers sustainable solutions for ingredient recovery.

Purpose of the Study:

  • To investigate the potential of persimmon by-products (A and B) for the recovery of bioactive carotenoids.
  • To evaluate the effectiveness of different extraction solvents and combinations for carotenoid isolation.
  • To assess the antioxidant activity of the extracted carotenoids.

Main Methods:

  • Persimmon by-products (peels and pulp) were treated with pectinase enzyme.
  • Carotenoids were extracted using ethanol, acetone, and solvent mixtures (ethanol/acetone, ethanol/acetone/hexane).
  • High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) was used for carotenoid identification and quantification.
  • Total Carotenoid Content (TCC) and antioxidant activity were determined.

Main Results:

  • Nine individual carotenoids were identified, including β-cryptoxanthin and β-carotene, which were major components.
  • By-product B, after pectinase treatment, showed high potential for carotenoid recovery.
  • Acetone extract from by-product B contained 49.2% β-cryptoxanthin and 13.2% β-carotene.
  • The total carotenoid content significantly contributed to the antioxidant activity of the acetone extract.

Conclusions:

  • Pectinase enzymatic treatment enhances carotenoid extraction from persimmon by-products.
  • Acetone is an effective solvent for isolating rich carotenoid extracts from persimmon waste.
  • These carotenoid-rich extracts hold potential as valuable nutraceutical ingredients.