Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant Properties

The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts...

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Detalles Bibliográficos
Autores: Lorente Mento, Jose Manuel, Lucas González, Raquel, Sayas-Barberá, Estrella, Pérez-Alvarez, José Angel, Fernandez-Lopez, Juana, Viuda-Martos, Manuel
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad Miguel Hernández de Elche
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/31825
Acceso en línea:https://hdl.handle.net/11000/31825
Access Level:acceso abierto
Palabra clave:Almond
Turrón
Skins
Coproducts
Techno-functional
Polyphenolic profile
Antioxidant
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spelling Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant PropertiesLorente Mento, Jose ManuelLucas González, RaquelSayas-Barberá, EstrellaPérez-Alvarez, José AngelFernandez-Lopez, JuanaViuda-Martos, ManuelAlmondTurrónSkinsCoproductsTechno-functionalPolyphenolic profileAntioxidantThe goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in Turrón industry. The chemical composition and physico-chemical properties (pH, water activity and color) were determined. The water holding, oil holding and swelling capacities were also determined, as well as the polyphenolic profile. For the antioxidant capacity, four different assays were used namely: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH• ); Ferrous ions chelating activity (FIC); Ferric reducing antioxidant power (FRAP) and 2,20 -azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay (ABTS•+). The flours obtained from ASFC and ASFF had a high content of dietary fiber (70.50 and 69.83 g/100 g, respectively). The polyphenolic profile, determined by High Performance Liquid Chromatography, identified 21 and 19 polyphenolic compounds in both ASFC and ASFF, being epicatechin and catechin the most abundant compounds. In reference to the antioxidant capacity regards, with all methods assayed except FRAP, ASFC had higher antioxidant activity than ASFF. These coproducts show good technological and antioxidant properties, which makes them a good alternative for its use in the development of new foods.MDPIDepartamentos de la UMH::Tecnología Agroalimentaria202420242020info:eu-repo/semantics/articleapplication/pdf12application/pdfhttps://hdl.handle.net/11000/31825reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttps://doi.org/10.3390/foods9060727info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/318252026-05-27T13:36:21Z
dc.title.none.fl_str_mv Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant Properties
title Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant Properties
spellingShingle Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant Properties
Lorente Mento, Jose Manuel
Almond
Turrón
Skins
Coproducts
Techno-functional
Polyphenolic profile
Antioxidant
title_short Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant Properties
title_full Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant Properties
title_fullStr Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant Properties
title_full_unstemmed Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant Properties
title_sort Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno Functional and Antioxidant Properties
dc.creator.none.fl_str_mv Lorente Mento, Jose Manuel
Lucas González, Raquel
Sayas-Barberá, Estrella
Pérez-Alvarez, José Angel
Fernandez-Lopez, Juana
Viuda-Martos, Manuel
author Lorente Mento, Jose Manuel
author_facet Lorente Mento, Jose Manuel
Lucas González, Raquel
Sayas-Barberá, Estrella
Pérez-Alvarez, José Angel
Fernandez-Lopez, Juana
Viuda-Martos, Manuel
author_role author
author2 Lucas González, Raquel
Sayas-Barberá, Estrella
Pérez-Alvarez, José Angel
Fernandez-Lopez, Juana
Viuda-Martos, Manuel
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Tecnología Agroalimentaria
dc.subject.none.fl_str_mv Almond
Turrón
Skins
Coproducts
Techno-functional
Polyphenolic profile
Antioxidant
topic Almond
Turrón
Skins
Coproducts
Techno-functional
Polyphenolic profile
Antioxidant
description The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in Turrón industry. The chemical composition and physico-chemical properties (pH, water activity and color) were determined. The water holding, oil holding and swelling capacities were also determined, as well as the polyphenolic profile. For the antioxidant capacity, four different assays were used namely: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH• ); Ferrous ions chelating activity (FIC); Ferric reducing antioxidant power (FRAP) and 2,20 -azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay (ABTS•+). The flours obtained from ASFC and ASFF had a high content of dietary fiber (70.50 and 69.83 g/100 g, respectively). The polyphenolic profile, determined by High Performance Liquid Chromatography, identified 21 and 19 polyphenolic compounds in both ASFC and ASFF, being epicatechin and catechin the most abundant compounds. In reference to the antioxidant capacity regards, with all methods assayed except FRAP, ASFC had higher antioxidant activity than ASFF. These coproducts show good technological and antioxidant properties, which makes them a good alternative for its use in the development of new foods.
publishDate 2020
dc.date.none.fl_str_mv 2020
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/31825
url https://hdl.handle.net/11000/31825
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods9060727
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
12
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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