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RESEARCH PRODUCT
Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity
Tõnu PüssaMaris KlavinsAnda ValdovskaI. DrudzeVitalijs RadenkovsKarina Juhnevica-radenkovaJorens Kviesissubject
0301 basic medicineMalusPlant Scienceoil03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyTriterpenelcsh:Botany<i>Malus</i> spp.TocopherolFood scienceMICCarotenoidEcology Evolution Behavior and SystematicsLupeolchemistry.chemical_classification030109 nutrition & dieteticsEcologybiologyChemistryPomacecarotenoids04 agricultural and veterinary sciencesAntimicrobialbiology.organism_classification040401 food scienceTerpenoidlcsh:QK1-989FAMEstocopherolsdescription
The amplified production of fruit as well as burgeoning demand for plant-made food products have resulted in a sharp increase of waste. Currently, millions of tons of by-products are either being discarded or utilized rather ineffectively. However, these by-products may be processed and further incorporated as functional ingredients in making high-value food products with many physiological and biochemical effects. The chemical analysis of pomace oils using gas chromatography-mass spectrometry (GC/MS) and reversed-phase-liquid chromatography coupled with fluorescence detector (RP-HPLC/FLD) systems led to the identification and quantification of 56 individual lipophilic compounds including unsaturated, polyunsaturated and saturated fatty acids, as well as phytosterols and four homologs of tocopherol. The oils recovered from by-products of Malus spp. (particularly cv. &ldquo
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-10-24 | Plants |