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Evaluation of fatty acids profile as a useful tool towards valorization of by-products of agri-food industry

2021Journal article Open access
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dc.contributor.authorFerreira, Rui
dc.contributor.authorLourenço, Sílvia
dc.contributor.authorLopes, André
dc.contributor.authorAndrade, Carlos
dc.contributor.authorCâmara, José S.
dc.contributor.authorCastilho, Paula
dc.contributor.authorPerestelo, Rosa
dc.date.accessioned2022-08-11T13:10:29Z
dc.date.available2022-08-11T13:10:29Z
dc.date.issued2021
dc.descriptionFunding: This work was supported by FCT-Fundação para a Ciência e a Tecnologia through the CQM Base Fund—UIDB/00674/2020, and Programmatic Fund -UIDP/00674/2020, and by Madeira 14–20 Program, project PROEQUIPRAM—Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008), by ARDITI—Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through the projects M1420-01-0145-FEDER-000005—Centro de Química da Madeira—CQM+ (Madeira 14–20 Program), Project M1420-09-5369-FSE-000001—Madeira Oceanic Observatory project. André Lopes was supported by a grant under the project ISLANDAP “R+D+i Towards Aquaponic Development in the UP islands and the Circular Economy (ISLANDAP, MAC/1. 1ª/207)” founded by the FEDER under the INTERREG MAC 2014-2020 program.pt_PT
dc.description.abstractWorldwide, 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFerreira, R.; Lourenço, S.; Lopes, A.; Andrade, C.; Câmara, J.S.; Castilho, P.; Perestrelo, R. Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry. Foods 2021, 10, 2867. https://doi.org/10.3390/ foods10112867pt_PT
dc.identifier.doi10.3390/foods10112867pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.8/7532
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/10/11/2867pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAgri-food by-productspt_PT
dc.subjectFatty acidspt_PT
dc.subjectGC–FIDpt_PT
dc.subjectFTIRpt_PT
dc.subjectFunctional qualitypt_PT
dc.titleEvaluation of fatty acids profile as a useful tool towards valorization of by-products of agri-food industrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.endPage13pt_PT
oaire.citation.issue11pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira Lourenço
person.familyNameCâmara
person.familyNameCastilho
person.givenNameSílvia Alexandra
person.givenNameJosé
person.givenNamePaula C
person.identifierA-4412-2013
person.identifier.ciencia-id1E12-4289-7CF3
person.identifier.ciencia-id6D15-8C69-A2E0
person.identifier.orcid0000-0003-4426-0894
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-8303-4286
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isProjectOfPublication61ee2ee3-7c19-479f-81f7-038ac9ea06aa
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