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Valorization of fruit processing by-products: free, esterified, and insoluble bound phytochemical extraction from cherry (Prunus avium) tissues and their biological activities

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Abstract

Fruit processing by-products having limited utilization and no commercial value are generated in high amounts. However, they are rich in phytochemicals with high nutritional value. Therefore, different techniques and applications including extractions, purifications, and fermentations have been evolved for the recovery of these phytochemicals into high value-added products. Similarly, free (F), esterified (E) and insoluble-bound (B) phenolic fractions of sweet cherry processing by-products including stalk, pulp, seed, and leaf were extracted and the potential of these extracts as a source of natural biological compounds were investigated in this study. Total contents of phenolic (TPC), flavonoid (TFC), and hydrolysable tannin compounds (HTC) were analyzed. Individual phenolics were identified and quantified using liquid chromatography–electrospray ionization–tandem mass spectrometry (LC–ESI–MS/MS). The biological activity of these phytochemicals was determined in terms of antioxidant (DPPH, ABTS, FRAP, and CUPRAC), antidiabetic, and antimicrobial activity. TPC, TFC, and HTC were highly found in F phenolic fractions. Nine phenolic compounds were quantified, most notably in the F phenolic fractions. The enzyme inhibition activity against α-glucosidase (5.88 mg/mL) and α-amylase (0.46 mg/mL) of the E phenolic fractions of seed were significantly higher (p < 0.05) than those of F and B extracts. F fractions of stalk had remarkable antimicrobial activity against selected microorganisms except for Escherichia coli. Two uncorrelated principal components explaining 84.51% of the total variance helped to classify sweet cherry tissues. The results clearly showed that F, E, and B phenolics with their biological properties could be suitable food additives or supplements for enrichment agents in the different formulations.

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Abbreviations

F:

Free

E:

Esterified

B:

Insoluble-bound

TPC:

Total phenolic content

TFC:

Total flavonoid content

HTC:

Hydrolysable tannin content

TAC:

Total anthocyanin content

GAE:

Gallic acid equivalent

CE:

Catechin equivalent

TAE:

Tannic acid equivalent

CGE:

Cyanidin-3-O-glucoside equivalents

LC–ESI–MS/MS:

Electrospray ionization–tandem mass spectrometry

DPPH:

2,2 Diphenyl-1-picrylhydrazyl

ABTS:

2,2′-Azino-bis-3ethylbenzothiazoline-6-sulfonic acid

FRAP:

Ferric reducing antioxidant power

CUPRAC:

Cupric reducing antioxidant capacity

TE:

Trolox equivalent antioxidant activity

SEM:

Scanning electron microscopy

IZ:

Inhibition zone

PCA:

Principal component analyses

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Acknowledgements

This work was financially supported by Harran University Scientific Research Projects Unit (Project Number HUBAP-19055).

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Authors and Affiliations

  1. Food Engineering Department, Engineering Faculty, Harran University, Şanlıurfa, Turkey

    Şehriban Yüksekkaya, Bülent Başyiğit & Mehmet Karaaslan

  2. Molecular Biology and Genetic Department, Faculty of Arts and Sciences, Kilis 7 Aralık University, Kilis, Turkey

    Hidayet Sağlam

  3. Food Processing Department, Naci Topçuoğlu Vocational School, Gaziantep University, Gaziantep, Turkey

    Hatice Pekmez

  4. Food Processing Programme, Vocational School of Technical Sciences, Harran University, Şanlıurfa, Turkey

    Ümran Cansu & Asliye Karaaslan

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  1. Şehriban Yüksekkaya
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Yüksekkaya, Ş., Başyiğit, B., Sağlam, H. et al. Valorization of fruit processing by-products: free, esterified, and insoluble bound phytochemical extraction from cherry (Prunus avium) tissues and their biological activities. Food Measure 15, 1092–1107 (2021). https://doi.org/10.1007/s11694-020-00698-5

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