Person:
León González, María Eugenia De

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First Name
María Eugenia De
Last Name
León González
URI
https://hdl.handle.net/20.500.14352/76178
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Químicas
Department
Química Analítica
Area
Química Analítica
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    Valorization of defatted cherry seed residues from Liquor processing by matrix solid-phase dispersion extraction: a sustainable strategy for production of phenolic-rich extracts with antioxidant potential
    (Antioxidants, 2023) Rodríguez-Blázquez, Sandra; Fernández-Ávila, Lorena; Gómez Mejía, Esther; Rosales Conrado, Noelia; León González, María Eugenia De; Miranda Carreño, Rubén
    The integrated valorization of food chain waste is one of the most promising alternatives in the transition to a sustainable bioeconomy. Thus, an efficient solid-phase matrix dispersion extraction method, using experimental factorial design and response surface methodology, has been developed and optimized for the recovery of polyphenols from defatted cherry seeds obtained after cherry liquor manufacture and subsequent fatty acid extraction, evaluating the effect of each processing step on the composition and phenolic content of sweet cherry residues. The phenolic extracts before fermentation showed the highest content of total polyphenols (TPC) and flavonoids (TFC) (3 ± 1 mg QE·g−1 and 1.37 ± 0.08 mg GAE·g−1, respectively), while the highest antioxidant capacity was obtained in the defatted seed extracts after both fermentation and distillation. In addition, high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer (HPLC-ESI-QTOF-MS) was used to determine the phenolic profile. Dihydroxybenzoic acid, neochlorogenic acid, caffeic acid, and quercetin were the main phenolics found, showing differences in concentration between the stages of liquor production. The results underline the prospective of cherry by-products for obtaining phenol-rich bioactive extracts for possible use in different industrial sectors, offering a feasible solution for the cascade valorization of cherry agri-food waste.
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    The potential of plum seed residue: unraveling the effect of processing on phytochemical composition and bioactive properties
    (International Journal of Molecular Science, 2024) Rodríguez-Blázquez, Sandra; Pedrera-Cajas, Laura; Gómez Mejía, Esther; Vicente Zurdo, David; Rosales Conrado, Noelia; León González, María Eugenia De; Rodríguez Bencomo, Juan José; Miranda Carreño, Rubén
    Bioactive compounds extracted from plum seeds were identified and quantified, aiming to establish how the brandy manufacturing process affects the properties and possible cascade valorization of seed residues. Extraction with n-hexane using Soxhlet has provided oils rich in unsaturated fatty acids (92.24–92.51%), mainly oleic acid (72–75.56%), which is characterized by its heart-healthy properties. The fat extracts also contain tocopherols with antioxidant and anti inflammatory properties. All the ethanol–water extracts of the defatted seeds contain neochlorogenic acid (90–368 µg·g−1), chlorogenic acid (36.1–117 µg·g −1), and protocatechuate (31.8–100 µg·g−1) that have an impact on bioactive properties such as antimicrobial and antioxidant. Anti-amyloidogenic activity (25 mg·mL−1) was observed in the after both fermentation and distillation extract, which may be related to high levels of caffeic acid (64 ± 10 µg·g −1m). The principal component analysis showed that all plum seed oils could have potential applications in the food industry as edible oils or in the cosmetic industry as an active ingredient in anti-aging and anti-stain cosmetics, among others. Furthermore, defatted seeds, after both fermentation and distillation, showed the greatest applicability in the food and nutraceutical industry as a food supplement or as an additive in the design of active packaging.