Recuperación de compuestos bioactivos a partir de subproductos de mora, frutilla y taxo.

Abstract

Strawberry (Fragaria vesca) processing generates agricultural by-products composed mainly of achenes that contain sugars, organic acids, proteins, and phenolic compounds; therefore, there has been great interest in revalorizing these by-products. The objective of this work was to analyze the bioactive compounds by reviewing bibliographic data on the physic-chemical characterization of strawberry by-products. In addition, to analyze the conventional and alternative methods of extraction of the compounds of interest and their possible applications. Strawberry is a fruit rich in vitamin C (58 mg/100 g pf) and potassium (190 mg/100 g pf). The achenes contained 2 to 5 time more polyphenols than the pulp, among which anthocyanins and ellagitannins stand out. After analyzing the results of the yield of these phenolic compounds by conventional and emerging extraction methods, it was determined that 203 mg/l of anthocyanins can be obtained when EUA is performed, 60 % more than that obtained by the traditional maceration method. On the other hand, the highest yields of ellagitannins are obtained by enzymatic maceration (183 mg AE/100 g pf), 54 % more than that obtained by EUA with acetone. The compounds of interest have antioxidant properties so they can used to extend the life of food and decrease the proliferation of pathogenic can be used in the cosmetic industry due to their depigmenting properties.