RT Journal Article
T1 Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods
A1 García Alonso, María Alejandra
A1 Sánchez-Paniagua López, Marta
A1 Manzanares-Palenzuela, C. Lorena
A1 Redondo Cuenca, Araceli
A1 López Ruiz, María Beatriz
AB Polyphenols with high chemical diversity are present in vegetables both in the edible parts and by-products. A large proportion of them remains unabsorbed along the gastrointestinal tract, being accumulated in the colon, where they are metabolized by the intestinal microbiota. These polyphenols have been found to have “prebiotic-like” effects. The edible plant industry generates tons of residues called by-products, which consist of unutilized plant tissues (peels, husks, calyxes and seeds). Their disposal requires special and costly treatments to avoid environmental complications. Reintroducing these by-products into the value chain using technological and biotechnological practices is highly appealing since many of them contain nutrients and bioactive compounds, such as polyphenols, with many health-promoting properties. Edible plant by-products as a source of polyphenols highlights the need for analytical methods. Analytical methods are becoming increasingly selective, sensitive and precise, but the great breakthrough lies in the pretreatment of the sample and in particular in the extraction methods. This review shows the importance of edible plant by-products as a source of polyphenols, due to their prebiotic effect, and to compile the most appropriate analytical methods for the determination of the total content of phenolic compounds as well as the detection and quantification of individual polyphenols.
PB Taylor and Francis
SN 1040-8398
YR 2022
FD 2022-06-06
LK https://hdl.handle.net/20.500.14352/93690
UL https://hdl.handle.net/20.500.14352/93690
LA eng
NO Garcia-Alonso A, Sánchez-Paniagua López M, Manzanares-Palenzuela CL, Redondo-Cuenca A, López-Ruíz B. Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods. Critical Reviews in Food Science and Nutrition 2023;63:10814–35. https://doi.org/10.1080/10408398.2022.2084028.
DS Docta Complutense
RD 20 abr 2025