Bioactive extracts from persimmon waste: influence of extraction conditions and ripeness
Ver/Abrir
Autor/a
Méndez, Daniel Alexander
Fabra, María José
Falcó, Irene
Sánchez, Gloria
Aranaz, Paula
Vettorazzi, Ariane
González-Navarro, Carlos Javier
Martínez-Abad, Antonio
López-Rubio, Amparo
Fecha de publicación
2021-06-01ISSN
2042-6496
Resumen
In this work, a bioactive persimmon extract was produced from discarded fruits. A central composite design was used to evaluate the effect of different extraction parameters and ripeness stages of persimmon fruits on the total phenolic content and antioxidant activity of the resulting extracts. Significantly greater phenolic contents were obtained from immature persimmon (IP) fruits. The optimum IP extract with the conditions set by the experimental design was industrially up-scaled and its composition and functional properties were evaluated and compared with those obtained under lab-scale conditions. Both extracts contained significant protein (>20%) and phenolic contents (∼11–27 mg GA/g dry extract) and displayed significant antiviral activity against murine norovirus and hepatitis A virus. Moreover, the extract showed no toxicity and significantly reduced the fat content and the cellular ageing of Caenorhabditis elegans (C. elegans) without affecting the worm development. These effects were mediated by down-regulation of fat-7, suggesting an anti-lipogenic activity of this extract.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
12
Publicado por
Royal Society of Chemistry
Publicado en
Food and Function
Citación
Méndez, Daniel Alexander, María José Fabra, Irene Falcó, Gloria Sánchez, Paula Aranaz, Ariane Vettorazzi, and Albert Ribas-Agustí et al. 2021. "Bioactive Extracts From Persimmon Waste: Influence Of Extraction Conditions And Ripeness". Food & Function 12 (16): 7428-7439. doi:10.1039/d1fo00457c.
Número del acuerdo de la subvención
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-094268-B-C22/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2014-158/ES/ /
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/IJDC-2017-31255/ES/ /
Program
Funcionalitat i Seguretat Alimentària
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