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Extraction of Phenolic Compounds from Cherry Seeds: A Preliminary Study

2022Journal article Open access
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dc.contributor.authorDulyanska, Yuliya
dc.contributor.authorCruz-Lopes, Luísa
dc.contributor.authorEsteves, Bruno
dc.contributor.authorFerreira, José
dc.contributor.authorDomingos, Idalina
dc.contributor.authorLima, Maria João
dc.contributor.authorCorreia, Paula
dc.contributor.authorFerreira, Manuela
dc.contributor.authorFragata, Anabela
dc.contributor.authorBarroca, Maria João
dc.contributor.authorMoreira da Silva, Aida
dc.contributor.authorGuiné, Raquel P. F.
dc.date.accessioned2022-05-26T08:11:17Z
dc.date.available2022-05-26T08:11:17Z
dc.date.issued2022
dc.description.abstractAgri-food waste has proved to be a valuable bioresource that can be used to obtain a variety of valuable materials, ingredients and chemicals. The optimum conditions for extracting bioactive compounds from sweet cherry seeds (SCS) with different solvents and temperatures were tested in this work. The choice criteria were based on the most efficient extracting capacity while looking for cleaner techniques with lower health or environmental impacts. Some extracting solvents (methanol, ethanol and water) were tested in different combinations and temperatures. The obtained extracts were evaluated for total phenolic compounds and some families of phenolics as well, using spectrophotometric methods. The results obtained showed that the highest extraction of total phenolic compounds was at 70 °C with 60:40 ratio water:ethanol (2.65 mg GAE/g), while maximum flavonoids were obtained at 80 °C and 50% ethanolic aqueous solution (7.26 mg QE/g). The highest value for ortho-diphenols was 21.47 mg GAE/g for 50 °C and water:ethanol 50:50 solution. The highest proanthocyanidins and flavonols were obtained for 50:50 solution at 70 °C (6.43 mg CE/g and 3.88 mg QE/g, respectively), while the same solution at 80 °C allowed obtaining maximum phenolic acids (1.68 mg CAE/g). The extraction of anthocyanins was found to vary significantly with concentration and temperature, being highest in the range 35–40 °C, when using an 80:20 water:ethanol solution. Hierarchical clustering showed three clusters, while factor analysis resulted in two factors and four groups of samples. In conclusion, it was found that extracts obtained from sweet cherry seeds have relevant bioactive compounds with applications in the food, pharmaceutical or cosmetic industries.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDulyanska Y, Cruz-Lopes LP, Esteves B, Ferreira JV, Domingos I, Lima MJ, Correia PMR, Ferreira M, Fragata A, Barroca MJ, Silva AM, Guiné RPF. (2022) Extraction of Phenolic Compounds from Cherry Seeds: A Preliminary Study. Agronomy, 12(5), 1227: 1-15pt_PT
dc.identifier.doi10.3390/agronomy12051227pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7258
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectextraction procedurept_PT
dc.subjectcherry seedspt_PT
dc.subjectbioactive compoundspt_PT
dc.subjectanthocyaninspt_PT
dc.subjectphenolic compoundspt_PT
dc.titleExtraction of Phenolic Compounds from Cherry Seeds: A Preliminary Studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5pt_PT
oaire.citation.startPage1227pt_PT
oaire.citation.titleAgronomypt_PT
oaire.citation.volume12pt_PT
person.familyNameGonçalves Oliveira Valente da Cruz-Lopes
person.familyNameEsteves
person.familyNameFerreira
person.familyNameDomingos
person.familyNameCorreia
person.familyNameFerreira
person.familyNameFragata
person.familyNameBarroca
person.familyNamede Pinho Ferreira Guiné
person.givenNameLuísa Paula
person.givenNameBruno
person.givenNameJosé
person.givenNameidalina
person.givenNamePaula
person.givenNameManuela
person.givenNameAnabela
person.givenNameMaria João
person.givenNameRaquel
person.identifier2119255
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
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person.identifier.ridC-2173-2012
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person.identifier.scopus-author-id57202554441
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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