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Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition

Green biorefining uses fresh lignocellulosic biomass to produce green juice and pressed fibre fractions by wet fractionation. The latter is a byproduct, accounting for 25–32% of the starting material. In this study, the composition (glucan, xylan, arabinan, lignin, total phenol, flavonoid and protei...

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Autores principales: Csatári, Gábor, Eged, Bence József, Fehér, Csaba, Fári, Miklós Gábor, Kovács, Szilvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562628/
https://www.ncbi.nlm.nih.gov/pubmed/36230113
http://dx.doi.org/10.3390/foods11193038
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author Csatári, Gábor
Eged, Bence József
Fehér, Csaba
Fári, Miklós Gábor
Kovács, Szilvia
author_facet Csatári, Gábor
Eged, Bence József
Fehér, Csaba
Fári, Miklós Gábor
Kovács, Szilvia
author_sort Csatári, Gábor
collection PubMed
description Green biorefining uses fresh lignocellulosic biomass to produce green juice and pressed fibre fractions by wet fractionation. The latter is a byproduct, accounting for 25–32% of the starting material. In this study, the composition (glucan, xylan, arabinan, lignin, total phenol, flavonoid and protein) of pressed fibres obtained from four alfalfa, four soy and one broccoli varieties were determined at different harvest times. Statistical analyses were performed to determine the effects of harvest time and variety on the measured parameters. In most of the cases, there were interactions between the effects of harvest time and variety. Among alfalfa varieties, OLI1 had the highest carbohydrate (52.09 w/w%) and DIM3 had the lowest lignin (13.02 w/w%) content. In the case of soy, the ADV2 variety had the highest carbohydrate (53.47 w/w%) and PK1 had the lowest lignin (11.14 w/w%) content. Broccoli contained low amounts of carbohydrates (44.94 w/w%) and lignin (10.16 w/w%). The phenolic and flavonoid contents were similar for each species, but the protein content was the highest in alfalfa fibre. Based on these data, the most promising species, varieties and harvesting time can be selected in terms of a certain component that could be essential to produce functional foods with enhanced nutritional value.
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spelling pubmed-95626282022-10-15 Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition Csatári, Gábor Eged, Bence József Fehér, Csaba Fári, Miklós Gábor Kovács, Szilvia Foods Article Green biorefining uses fresh lignocellulosic biomass to produce green juice and pressed fibre fractions by wet fractionation. The latter is a byproduct, accounting for 25–32% of the starting material. In this study, the composition (glucan, xylan, arabinan, lignin, total phenol, flavonoid and protein) of pressed fibres obtained from four alfalfa, four soy and one broccoli varieties were determined at different harvest times. Statistical analyses were performed to determine the effects of harvest time and variety on the measured parameters. In most of the cases, there were interactions between the effects of harvest time and variety. Among alfalfa varieties, OLI1 had the highest carbohydrate (52.09 w/w%) and DIM3 had the lowest lignin (13.02 w/w%) content. In the case of soy, the ADV2 variety had the highest carbohydrate (53.47 w/w%) and PK1 had the lowest lignin (11.14 w/w%) content. Broccoli contained low amounts of carbohydrates (44.94 w/w%) and lignin (10.16 w/w%). The phenolic and flavonoid contents were similar for each species, but the protein content was the highest in alfalfa fibre. Based on these data, the most promising species, varieties and harvesting time can be selected in terms of a certain component that could be essential to produce functional foods with enhanced nutritional value. MDPI 2022-09-30 /pmc/articles/PMC9562628/ /pubmed/36230113 http://dx.doi.org/10.3390/foods11193038 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Csatári, Gábor
Eged, Bence József
Fehér, Csaba
Fári, Miklós Gábor
Kovács, Szilvia
Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition
title Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition
title_full Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition
title_fullStr Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition
title_full_unstemmed Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition
title_short Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition
title_sort investigation of content parameters in wet-fractionated fibre from various plants for potential use in human nutrition
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562628/
https://www.ncbi.nlm.nih.gov/pubmed/36230113
http://dx.doi.org/10.3390/foods11193038
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