Pineapple peel as a source of bioactive compounds with health benefits and potential application in the food industry
Artigo de Conferência
Visão geral
Visão geral
resumo
Ananas comosus [L.] Merr popularly known as pineapple is one of the world's most
consumed tropical fruits after bananas and citrus [1]. The fruity and exotic flavour of this fruit
is one of the most appreciated characteristics and the bioactive properties with beneficial
impact on health have aroused interest [2]. However, since only the pulp of this fruit is
consumed, tons of by-products is produced annually, generating economic losses for the
agri-food sector and negative impact on the environment [3]. In this perspective, the present
work aimed to characterize the phenolic profile of the pineapple peel, as well as to evaluate
its bioactive properties in order to evaluate its potential application as a natural ingredient in
the food industry.
The extract was obtained through heat-assisted hydroethanolic (EtOH/H2O - 80:20, v/v)
extraction. The phenolic compounds were identified and quantified by high-performance
liquid chromatography coupled to a diode array detector and electrospray ionization mass
spectrometry (HPLC-DAD-ESI/MS). Thirteen phenolic compounds were identified in the
pineapple peel extract and classified as a phenolic acids and flavonoids. Flavan-3-ols, such as
(epi)gallocatechin, and the flavone apigenin-6,8-C-diglucoside were the major compounds.
The antioxidant activity of the extract was evaluated through two in vitro assays: the lipid
peroxidation inhibition assay (TBARS) and the oxidative haemolysis inhibition assay
(OxHLIA). The cytotoxic activity was evaluated in tumour (MCF-7, NCI-H460, AGS and
CaCo-2) and non-tumour (VERO) cell lines using the sulforhodamine B method, and the
anti-inflammatory activity in lipopolysaccharide-activated RAW 264.7 macrophages by the
ability to inhibit NO production. The antimicrobial activity was evaluated against six strains
of bacteria, including three Gram-positive bacteria (Staphylococcus aureus, Bacillus cereus
and Listeria monocytogenes) and three Gram-negative bacteria (Escherichia coli, Salmonella
Typhimurium and Enterobacter cloacae). The antifungal activity of the extracts was tested
against a panel of six fungi (Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor,
Penicillium funiculosum, Penicillium aurantiogriseum and Trichoderma viride). The results
showed that the extract has a good of antioxidant activity performance, highlighted by the
lower IC50 values and consequently greater activity. The same trend was observed for the
cytotoxic activity, and the absence of toxicity for the non-tumour cell line was confirmed up
to the maximum concentration tested (GI50 > 400 μg/mL). Finally, the extract also showed
excellent antibacterial and antifungal activity against the strains tested. This research
confirmed the potential application of this pineapple peel as a source of bioactive compounds,
which can be used by the food industry as a natural ingredient, thus contributing to a positive
economic and environmental impact.
