Carotenoids from persimmon juice processing

[EN] The aim of this study was the use and revalorization of two persimmon by-products A and B generated in the juice production process. The by-product B resulting from a pectinase enzymatic treatment of peels and pulp to optimize juice extraction was especially suitable for recovery of valuable bioactive carotenoids. The extraction solvents and solvent combinations used were: ethanol, acetone, ethanol/acetone (50:50 v/v) and ethanol/ acetone/hexane (25:25:50 v/v/v). HPLC-DAD analysis detected and identified a total of nine individual carotenoids namely violaxanthin, neoxanthin, antheraxanthin, lutein, zeaxanthin, ß-cryptoxanthin 5,6-epoxide, ß-cryptoxanthin, ¿-carotene, and ß-carotene. ß-cryptoxanthin and ß-carotene represented 49.2% and 13.2% of the total carotenoid content (TCC) in the acetone extract from by-product B. TCC contributed greatly to antioxidant activity of acetone extract derived from this by-product. Pectinase enzymatic treatment of persimmon peels and pulp followed by absolute acetone extraction of carotenoids could be an efficient method to obtain a rich extract in these compounds that could be used as nutraceutical ingredient. This study was supported by Ministerio de Ciencia, Innovacion y Universidades through the funded project 'Simbiosis industrial en el aprovechamiento integral del caqui (Diospyros kaki); Ejemplo de bioeconomia' (CTM2017-88978-R). Sara Gea-Botella thanks the Agencia Estatal de Investigacion la Ayuda para la Formacion de Doctores en Empresas "Doctorados Industriales" (DI-16-08465) through the R+D+i project entitled 'Evaluacion in vitro e in vivo de un extracto procedente de subproductos de la industrializacion del caqui'. The authors wish to thank Mitra Sol Technologies S.L. the given technical assistance. Gea-Botella, S.; Agulló, L.; Martí, N.; Martínez-Madrid, M.; Lizama Abad, V.; Martín-Bermudo, F.; Berná, G... (2021). Carotenoids from persimmon juice processing. Food Research International. 141:1-8. https://doi.org/10.1016/j.foodres.2020.109882