Sustainable and Environmentally Friendly Essential Oils Extracted from Pineapple Waste (original) (raw)
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Pineapple (Ananas comosus L. Merr.), Waste Streams, Characterisation and Valorisation: An Overview
Open Journal of Ecology, 2021
Processing pineapple industry produces huge amounts of waste thus contributing to worsen the global environmental problem. Valorising pineapple waste through further processing until it is transformed into valuable products using environmentally friendly techniques is both, a challenge, and an opportunity. The aim of this review is to characterize and highlight the phytochemical constituents of pineapple peel, their biological activity, and to evaluate the current state-of-art for the utilization of pineapple waste from the processing industry for obtaining pharmaceuticals, food, and beverages, biocombustibles, biodegradable fibers, and other different usage. Pineapple residues are rich in many bioactive compounds such as ferulic acid, vitamin A and C as antioxidant, and containing alkaloids, flavonoids, saponins, tannins, cardiac glycoside, steroids, triterpenoids and phytosterols may provide a good source of several beneficial properties, as well as bromelain that showed significant anticancer activity. Also, pineapple processing residues contain important volatile compounds used as aroma enhancing products and have high potential to produce value-added natural essences.
Antioxidants
Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmaceutical, or food applications. The aim of the present work was the characterization and extraction of the volatile compounds present in two pineapple by-products (peel and core) and the subsequent evaluation of their antioxidant capacity. For this purpose, the analysis of the aromatic profile of both by-products has been carried out using the headspace solid-phase microextraction technique coupled to gas chromatography with a mass spectrometry detector (HS-SPME-GC-MS). The optimization of the extraction conditions of the volatile compounds has been validated using a Box–Behnken experimental design. In addition, a quantitative analysis was ...
Pineapple (Ananas comosus L. Merr.), Waste Streams, Characterisation and Valorisation: An Overview
2021
Processing pineapple industry produces huge amounts of waste thus contributing to worsen the global environmental problem. Valorising pineapple waste through further processing until it is transformed into valuable products using environmentally friendly techniques is both, a challenge, and an opportunity. The aim of this review is to characterize and highlight the phytochemical constituents of pineapple peel, their biological activity, and to evaluate the current state-of-art for the utilization of pineapple waste from the processing industry for obtaining pharmaceuticals, food, and beverages, biocombustibles, biodegradable fibers, and other different usage. Pineapple residues are rich in many bioactive compounds such as ferulic acid, vitamin A and C as antioxidant, and containing alkaloids, flavonoids, saponins, tannins, cardiac glycoside, steroids, triterpenoids and phytosterols may provide a good source of several beneficial properties, as well as bromelain that showed significant anticancer activity. Also, pineapple processing residues contain important volatile compounds used as aroma enhancing products and have high potential to produce value-added natural essences.
Comparison of Phenolic and Volatile Compounds in MD2 Pineapple Peel and Core
Foods
The peel and core discarded from the processing of MD2 pineapple have the potential to be valorized. This study evaluated the functional and volatile compounds in the extracts of MD pineapple peel and core (MD2-PPC). The total soluble solids, pH, titratable acidity, sweetness index, and astringency index were 9.34 °Brix, 4.00, 0.74%, 12.84, and 0.08, respectively, for the peel and 12.00 °Brix, 3.96, 0.32%, 37.66, and 0.03, respectively, for the core. The fat and protein contents of the peel and core were found to be significantly different (p < 0.05). The total phenolic (TPC) and flavonoid contents (TFC) were significantly higher in the peel. The peel also showed better antioxidant activity, with a half-maximal inhibitory concentration (IC50) of 0.63 mg/mL for DPPH free radical activity compared with the core. The TPC of different phenolic fractions from peel extract was highest in the glycosylated fraction, followed by the esterified, insoluble-bound, and free phenolic fractions...
Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods
Molecules
Pineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of by-products (30–50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced by reuse and renewal flows in an integrated process to promote economic growth by reducing consumption of natural resources and diminishing food waste. In our study, pineapple shell (PS) and pineapple core (PC), vacuum-packed separately, were subjected to moderate hydrostatic pressure (225 MPa, 8.5 min) (MHP) as abiotic stress to increase bromelain activity and antioxidant capacity. Pressurized and raw PBP were lyophilized to produce a stable powder. The dehydrated samples were characterized by the following methodologies: chemical and physical characterization, total phenolic compounds (TPC), antioxidant capacity, bromelain activity, microbiology, and mycotoxins. Results demonstrated th...
Advances in Zoology and Botany, 2020
High performance liquid chromatography (HPLC) is an important analytical method applied for the separation and quantification of phenolic constituents. The present study concerned with the characterization of polyphenols from petroleum ether, ethyl acetate, ethanol and water extracts of pineapple peel by HPLC analysis. Due to poor waste management practices, pineapple processing industries produced huge amount of peel usually thrown away as waste creates pollution. Pineapple peel could be a potential source for the extraction of beneficial bioactive phenolic compounds used widely in pharmaceutical industries. The results of this study revealed the presence of 13 different polyphenols in pineapple peel. Among the four extracts evaluated ethyl acetate and ethanol showed maximum number of polyphenols. Apigenin, a natural flavone having significant anti-inflammatory, antioxidant and anti-carcinogenic properties reported firstly from pineapple peel. The quantification of phenolic acids by HPLC analysis of the pineapple peel resulted polyphenol viz. myrecetin (20.31192 µg/mg) in highest amount followed by gallic acid (15.99272 µg/mg) and elagic acid (10.17904 µg/mg). Fractionation and quantification of phenolic constituents by HPLC analysis is a prerequisite for further studies and thereby utilizing this waste and established a waste management program. Further studies are warranted to isolate and purify the lead phenolic constituent from this waste, evaluate the biological potentialities and its application in pharmaceutical industries.
Foods, 2020
Industrial by-products are produced every day through fruit processing industries. Pineapple is not an exception; when processed, around 60% (w/w) of its weight are peels, stem, trimmings, and crown, the only used fruit part for human consumption. Due to high concerns of sustainability in the food system and negative high impact of human practice in the environment, a strategy has to be developed. Therefore, a green chemistry approach was applied to pineapple by-products to make an integrated valorization by the extraction of bioactive molecules. Two pineapple by-products (peels and stems) were studied, applying a green chemistry approach, which means the non-use of organic solvents or extreme methodologies. A subdivision of each by-product was done by the application of a juice machine. The peels and stems in the fresh state were ground separately, creating two fractions for each by-product—a juice and a wet pulp (press cake). The press cake was characterized, dried, and ground to ...
Identification of additional pineapple volatiles
Journal of Agricultural and Food Chemistry, 1991
T h e volatiles of pineapple essence were isolated by liquid-liquid extraction, fractionated on neutral alumina, and analyzed by high-resolution gas chromatography and coupled gas chromatography/mass spectrometry (GC/MS). Twenty-six constituents (1 tentative) were identified for the Wrst time in pineapple including the following sulfur compounds: methyl 3-(methylthi0)-(E)-2-propenoate, methyl 3-(methy1thio)-(2)-2-propenoate, ethyl 3-(methy1thio)-(E)-2-propenoste, ethyl 3-(methy1thio)-(2)-2propenoate, methyl 4-(methylthio)butanoate, ethyl 4-(methy1thio)butanoate (tentative), and dimethyl trisulfide. Their odor contribution t o pineapple aroma is assessed.
Effect of plant-based coatings on the volatile profile of ‘Pérola’ pineapple
Acta Horticulturae, 2018
The chemical composition of essential oil obtained by hydro-distillation with 2.10±0.09 % yield from dried Globularia alypum L. leaves was analyzed by GC-MS. It was determined 60 components representing 99.04 % of total oil. For the evaluation of the mentioned antioxidant activity, three different approaches were performed: the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, β-carotene bleaching (BCB) test systems and ferric reducing/antioxidant power assay (FRAP).The antioxidant was compared with that of synthetic antioxidant ascorbic acid. These findings indicate that the G.alypum essential oil exhibited good antioxidant properties.
Impact of postharvest use of essential oils on quality and shelf life of Indian pineapple
Present study was performed to assess the effect of different essential oils viz. cinnamon, citronella, peppermint, eucalyptus, lavender, thyme, rosemary and basil, on physico-chemical qualities and shelf life of stored pineapple cv. Giant Kew at ambient (temperature: 25±3 0 C; relative humidity: 75±5%) condition. It was found that treatment with eucalyptus oil (0.5% v/v) significantly controlled the physiological weight loss, fruit shrinkage, textural degradation and maintained good flesh colour (L:86.48, a:-6.64, b:39.48), translucency (score: 2.25) and crown condition (score: 1.50). Besides, after 9 days of storage; TSS (13.52 0 Brix), titratable acidity (0.95%), total sugar (10.18%), total phenol (64.49 µg g-1), ascorbic acid (22.24 mg 100g-1) and antioxidant activity (71.48±1.02 % inhibition DPPH) was found highest under this treatment compared with others. No fruits got decayed under this treatment up to nine days and caused maximum shelf life (16.75 days). However, the shelf life was also high (16.25 days) for basil oil treated pineapple fruits.