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Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds

The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of Prunus serotina...

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Autores principales: Gallardo-Rivera, Claudia T., Lu, Analía, Treviño-Garza, Mayra Z., García-Márquez, Eristeo, Amaya-Guerra, Carlos, Aguilera, Carlos, Báez-González, Juan G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8200541/
https://www.ncbi.nlm.nih.gov/pubmed/34136520
http://dx.doi.org/10.3389/fnut.2021.663953
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author Gallardo-Rivera, Claudia T.
Lu, Analía
Treviño-Garza, Mayra Z.
García-Márquez, Eristeo
Amaya-Guerra, Carlos
Aguilera, Carlos
Báez-González, Juan G.
author_facet Gallardo-Rivera, Claudia T.
Lu, Analía
Treviño-Garza, Mayra Z.
García-Márquez, Eristeo
Amaya-Guerra, Carlos
Aguilera, Carlos
Báez-González, Juan G.
author_sort Gallardo-Rivera, Claudia T.
collection PubMed
description The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of Prunus serotina treated with methanol, ethanol, acetone, and acidified water (pH 4) in a ratio of 1:5 (w/v). Total phenols were performed using the Folin-Ciocalteu method and expressed as gallic acid equivalents (GAE), antioxidant activity was determined by ABTS and DPPH methods and expressed as Trolox equivalents (TE). Finally, the total flavonoids were determined using a catechin calibration curve and reported as catechin equivalents (CE). The highest extraction of total phenols in shell was obtained with methanol (1.65 mg GAE/g sample) and the lowest using acidified water (0.97 mg GAE/g sample). However, extraction with acidified water favored this process in the paste (1.42 mg GAE/g sample), while the use of solvents did not influence it significantly (0.72 to 0.79 mg GAE/g sample). Regarding the total flavonoids, the values for the shell, paste, and oil were of 0.37, 0.78, and 0.34 mg CE/g sample, respectively, while that corresponding to the antioxidant activity evaluated with ABTS and DPPH were of 1527.78, 1229.17, 18894.44 μM TE/g, and, 568.45, 562.5 and 4369.05 mM TE/g sample, respectively. Finally, our results suggest that by-products such as the shell, paste, and oil obtained from Prunus serotina (var. capuli) represent a potential alternative for the recovery of bioactive compounds with antioxidant activity such as phenolic compounds and flavonoids.
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spelling pubmed-82005412021-06-15 Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds Gallardo-Rivera, Claudia T. Lu, Analía Treviño-Garza, Mayra Z. García-Márquez, Eristeo Amaya-Guerra, Carlos Aguilera, Carlos Báez-González, Juan G. Front Nutr Nutrition The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of Prunus serotina treated with methanol, ethanol, acetone, and acidified water (pH 4) in a ratio of 1:5 (w/v). Total phenols were performed using the Folin-Ciocalteu method and expressed as gallic acid equivalents (GAE), antioxidant activity was determined by ABTS and DPPH methods and expressed as Trolox equivalents (TE). Finally, the total flavonoids were determined using a catechin calibration curve and reported as catechin equivalents (CE). The highest extraction of total phenols in shell was obtained with methanol (1.65 mg GAE/g sample) and the lowest using acidified water (0.97 mg GAE/g sample). However, extraction with acidified water favored this process in the paste (1.42 mg GAE/g sample), while the use of solvents did not influence it significantly (0.72 to 0.79 mg GAE/g sample). Regarding the total flavonoids, the values for the shell, paste, and oil were of 0.37, 0.78, and 0.34 mg CE/g sample, respectively, while that corresponding to the antioxidant activity evaluated with ABTS and DPPH were of 1527.78, 1229.17, 18894.44 μM TE/g, and, 568.45, 562.5 and 4369.05 mM TE/g sample, respectively. Finally, our results suggest that by-products such as the shell, paste, and oil obtained from Prunus serotina (var. capuli) represent a potential alternative for the recovery of bioactive compounds with antioxidant activity such as phenolic compounds and flavonoids. Frontiers Media S.A. 2021-05-31 /pmc/articles/PMC8200541/ /pubmed/34136520 http://dx.doi.org/10.3389/fnut.2021.663953 Text en Copyright © 2021 Gallardo-Rivera, Lu, Treviño-Garza, García-Márquez, Amaya-Guerra, Aguilera and Báez-González. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Gallardo-Rivera, Claudia T.
Lu, Analía
Treviño-Garza, Mayra Z.
García-Márquez, Eristeo
Amaya-Guerra, Carlos
Aguilera, Carlos
Báez-González, Juan G.
Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
title Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
title_full Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
title_fullStr Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
title_full_unstemmed Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
title_short Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
title_sort valorization of almond (prunus serotina) by obtaining bioactive compounds
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8200541/
https://www.ncbi.nlm.nih.gov/pubmed/34136520
http://dx.doi.org/10.3389/fnut.2021.663953
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