Valorisation of Agro-Food By-Products for the Extraction of Phenolic Compounds

Abstract

The aim of this work was the extraction of phenolic compounds from several agro-food industry by-products and the determination of their antioxidant activity (AA). The highest extraction yields obtained were for the pineapple core, oat concentrate, and mango peel. The post-distillation residue of labdanum stems and leaves and spent coffee grounds were the samples presenting the highest total phenolic content (TPC) values, as well as those displaying the strongest 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS•+) scavenging activities. For the ferric reducing antioxidant power (FRAP) assay, the highest values obtained were for the spent coffee ground, frozen coffee silverskins, and dried stevia.

Keywords

• agro-food
• by-products
• phenolic compounds