Characterisation of phenolic compounds in processed fibres from the juice industry

Antoni Delpino-Rius, Jordi Eras, Francisca Vilaró, Miguel Ángel Cubero, Mercè Balcells, Ramon Canela-Garayoa

Producció científica: Article en revista indexadaArticleAvaluat per experts

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The content of phenolic compounds was determined in nine industrially processed fibres derived from the juice industry. Apple, peach, and pear as non-citrus fruit fibres were examined, as well as orange peel and flesh, tangerine peel and flesh, and lemon flesh as citrus fruit fibres, and carrot as vegetable fibre. The extractable phenolic profile of all fibres was obtained by UPLC-PDA-FLR-MS/MS. Forty phenolic compounds were identified and their concentrations determined. In addition, bound phenolic acids and proanthocyanidins were measured in solid residues in order to determine the phenolic compounds remaining. Also, to allow the comparison of the profiles and contents in the fresh fruit and fibres, we analysed extractable and bound phenolic compounds in lyophilized peel and pulp from fresh fruit. The profile and phenolic content of the fibres was similar to that of the fresh fruit, except for flavan-3-ols, which registered lower values.

Idioma originalAnglès
Pàgines (de-a)575-584
Nombre de pàgines10
RevistaFood Chemistry
Estat de la publicacióPublicada - 1 d’abr. 2015
Publicat externament


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