Recovery of genipin from genipap fruit by high pressure processing

High hydrostatic pressure (130–530 MPa) under quasi isobaric non-isothermal conditions was used for genipin recovery. Treatments were carried out on fresh made genipap fruit purees for 15 min with pectinases (0, 4.6 and 9.3 mg enzymes/g genipap). Liquid phase was subjected to pH and volume measurements, and wet weight of the solid phase was recorded. Genipin yield and protein concentration were determined. The highest genipin recovery (34.0 ± 1.5 mg/g) in the extract was found after treatment at 130 MPa without pectinases. Liberated liquid volume, wet solid weight and pH results were in line with reported data on the influence of pressure on pectinesterase and polygalacturonase.status: publishe

Structural characterization of native and oxidized procyanidins (condensed tannins) from coffee pulp (Coffea arabica) using phloroglucinolysis and thioglycolysis-HPLC-ESI-MS

International audienceProcyanidins from coffee pulp are responsible from the limited valorization of this by-product. Information about procyanidin structure is still scarce and imprecise. The aim of this work was to study the native and oxidized procyanidins from coffee pulp with respect to composition and structure. An aqueous acetone extract from coffee pulp was purified using Sephadex LH-20. Butanolysis, phloroglucinolysis and thioglycolysis coupled to HLPC-ESI-MS were applied for the characterization of the native and oxidized procyanidins. The purification allowed to recovery three fractions (aqueous, ethanolic and acetonic) and only acetone fraction showed a high concentration of procyanidins (98%, w/w). HPLC-ESI-MS of procyanidins-rich fraction without any reaction resulted in a UV-Vis chromatogram unresolved typical of the presence of procyanidins. The extracted ion chromatogram and MS2 analysis revealed the presence from dimers to pentamers of native procyanidins. Interestingly, by first time an A-type trimeric procyanidin (m/z of 863) was observed in coffee pulp. In our study, (-)-epicatechin was the constitutive unit of procyanidins with an aDP of 6.8 (oligomeric native procyanidins) according to the phloroglucinolysis assay. Two oxidation markers useful to characterization of oxidized procyanidins were observed in the procyanidins-rich fraction after thioglycolysis, a dimer A2-ext and a molecule that corresponds to a linkage between an extension and a terminal unit. Coffee pulp procyanidins were presented with only a minor class of oxidized procyanidins. As far as we know, this is the first study about characterization of the oxidized procyanidins from coffee pul

Valorisation of mango peels: extraction of pectin and antioxidant and antifungal polyphenols

Mango peels is a by-product obtained during mango processing, which is currently discarded causing environmental pollution. In the present study, mango peels were used as source of polyphenols and pectin. Additionally, antioxidant and antifungal activities were measured. The extraction condition to recover pectin and polyphenols at the same time was using water, 121 °C/10 min at 1:40 w/v ratio (9.38 g/100 g dry peels and 72.61 mg/g dry peels, respectively). With this treatment, higher antioxidant capacity was obtained (72.18, 37.73 and 39.23 ppm of total polyphenols from mango peels to inhibit 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) free radical; also the lipid oxidation inhibition reaction in 50%, respectively). Furthermore, this extract inhibited the radial growth of Colletotrichum gloeosporioides, Sclerotinia sclerotiorum and Mucor sp. in 50% and Fusarium oxysporum in 33.33%. Thus, the results suggest that total polyphenols from mango peels is as attractive alternative source for bioactive compounds, like antioxidants and antifungal molecules.Authors thank Mexican Council for Science and Technology (CONACYT) for the financial support given to the project.info:eu-repo/semantics/publishedVersio