Investigation and Enhancement of the Antioxidant Compound Recovery of Pyrus communis Peel

Tzeni Bentoulla, Konstantina Kotsou, Dimitrios Kalompatsios, Aggeliki Alibade, Vassilis Athanasiadis, Eleni Bozinou and Stavros I. Lalas ()
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Tzeni Bentoulla: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Konstantina Kotsou: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Dimitrios Kalompatsios: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Aggeliki Alibade: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Vassilis Athanasiadis: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Eleni Bozinou: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Stavros I. Lalas: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece

Waste, 2024, vol. 2, issue 3, 1-15

Abstract: Pyrus communis ( P. communis ) is the most cultivated and consumed species of pear within the European continent. This fruit has been a staple in Greece since ancient times, hence the name “Gift of the Gods”. Given the extensive utilization of this fruit in the industrial sector and the focus on the exploitation of by-products to create new food and beverage products, the present research aimed to enhance the antioxidant activity of the P. communis peel through the implementation of a multifactor extraction system. Increased total polyphenols and ascorbic acid concentration, and enhanced antioxidant activity through radical scavenging and Fe 3 ⁺ to Fe 2 ⁺ reduction, all assist in boosting the health benefits of the extracts. The results indicated that the best conditions for compound yields were a 75% v / v hydroethanolic concentration, an extraction temperature of 80 °C, and 30 min of extraction time. Under the optimal conditions, the total polyphenol content was up to 4.98 mg of gallic acid equivalents (GAE)/g dried weight (dw). The radical scavenging activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH • ) method was expressed as 18.36 μmol ascorbic acid equivalents (AAE)/g dw, while by the ferric-reducing antioxidant power (FRAP) method, it was 35.09 μmol AAE/g dw. Finally, the amount of ascorbic acid was measured at 20.16 mg/100 g dw. In this regard, this study has been conducted to assess and enhance the level of these bioactive compounds in the extract of the P. communis peel, leading to an extract with several applications in different food and beverage industries.

Keywords: pear peel; by-products; bioactive compounds; antioxidants; HPLC-DAD; Box–Behnken design (search for similar items in EconPapers)
JEL-codes: Q1 Q16 Q18 Q2 Q20 Q23 Q24 Q25 Q28 Q3 Q31 Q38 Q5 (search for similar items in EconPapers)
Date: 2024
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