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Evaluation of fatty acids profile as a useful tool towards valorization of by-products of agri-food industry
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Orientador(es)
Resumo(s)
Worldwide, the food industry generates a large number of by-products from a wide
variety of sources. These by-products represent an interesting and economical source of added
value components with potential functionalities and/or bioactivities, which might be explored for
industrial purposes, encouraging and promoting the circular economy concept. In this context,
the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame
ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination
of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy
to investigate the potential applications of different agri-food by-products for human nutrition
and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the
predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG,
59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and
grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids
(SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food
by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they
have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to
0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular
diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to
which they are added.
Descrição
Palavras-chave
Agri-food by-products Fatty acids GC–FID FTIR Functional quality . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Contexto Educativo
Citação
Ferreira, R., Lourenço, S., Lopes, A., Andrade, C., Câmara, J. S., Castilho, P., & Perestrelo, R. (2021). Evaluation of fatty acids profile as a useful tool towards valorization of by-products of agri-food industry. Foods, 10(11), 2867. https://doi.org/10.3390/foods10112867
Editora
MDPI