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Antioxidant Activity and Nutritional Composition of Fine Grounds Obtained in the Production of Sour Cherry Liqueur: A By-Product Valorization

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Proceedings of the 2nd International Conference on Water Energy Food and Sustainability (ICoWEFS 2022) (ICoWEFS 2022)

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Abstract

Fine grounds are one of the by-products resulting from the production of sour cherry (Prunus cerasus) liqueur, obtained by decanting the liquor when it is in the storage stage. These consist of a portion of solid material, from plant origin, which is suspended in a sugary hydroalcoholic solution. As a by-product, it is currently undervalued, namely in the food sector. Aiming to find a possible use for this by-product, nutritional characterization of the fine grounds was carried out regarding protein, lipid, carbohydrate, and ash contents, as well as the fatty acid (FA) profile. Also, the antioxidant activity of extracts was evaluated. The analyses were done on the dry residue containing 18% humidity, obtained by centrifugation followed by drying the solid residue at 30˚C. Fine grounds were mainly constituted by carbohydrates (57.81%) and proteins (17.64%) and, in lower values, by lipids (4.66%) and ash (1.82%). Polyunsaturated fatty acids were the major class corresponding to 43.9%, whereas saturated and monounsaturated fatty acids appeared in similar amounts corresponding to 29.8% and 26.3% of total FA, respectively. Oleic (C18:1 n-9) and linoleic (C18:2 n-6) were the most abundant FA, reaching values of 25.62 ± 0.11% and 22.32 ± 0.08%, respectively. No relevant antioxidant activity was observed in the extracts prepared by sequential extraction with solvent increasing polarity. Due to its balanced nutritional composition, the valorization of fine grounds could be done through its use as an additive to flour or as a powder used to flavour various beverages, yogurts, and similar products.

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Authors and Affiliations

  1. MARE-IPLeiria, Marine and Environmental Sciences Centre, Polytechnic of Leiria, 2520-630, Peniche, Portugal

    Madalena Antunes & Iris Barreto

  2. Frutóbidos, 2510-425, Amoreira, Óbidos, Portugal

    Ângela Faria

  3. MARE-IPLeiria, Marine and Environmental Sciences Centre, School of Tourism and Marine Technology, Polytechnic of Leiria, 2520-630, Peniche, Portugal

    Susana Silva, Carla Tecelão, Maria Jorge Campos & Marta Neves

Authors
  1. Madalena Antunes
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  2. Iris Barreto
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  3. Ângela Faria
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  4. Susana Silva
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  5. Carla Tecelão
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  6. Maria Jorge Campos
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  7. Marta Neves
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Correspondence to Maria Jorge Campos .

Editor information

Editors and Affiliations

  1. School of Technology and Management, Polytechnic Institute of Portalegre, Portalegre, Portugal

    Paulo Sérgio Duque de Brito

  2. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    João Rafael da Costa Sanches Galvão

  3. Polytechnic Institute of Portalegre, Portalegre, Portugal

    Pedro Monteiro

  4. School of Technology and Management, Polytechnic Institute of Portalegre, Portalegre, Portugal

    Roberta Panizio

  5. School of Technology and Management, Polytechnic Institute of Portalegre, Portalegre, Portugal

    Luís Calado

  6. School of Technology and Management, Polytechnic Institute of Portalegre, Portalegre, Portugal

    Ana Carolina Assis

  7. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Filipe dos Santos Neves

  8. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Flávio Craveiro

  9. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Henrique de Amorim Almeida

  10. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Joel Oliveira Correia Vasco

  11. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Ricardo de Jesus Gomes

  12. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Sandra de Jesus Martins Mourato

  13. School of Health Sciences, Polytechnic of Leiria, Leiria, Portugal

    Vânia Sofia Santos Ribeiro

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Antunes, M. et al. (2023). Antioxidant Activity and Nutritional Composition of Fine Grounds Obtained in the Production of Sour Cherry Liqueur: A By-Product Valorization. In: Duque de Brito, P.S., et al. Proceedings of the 2nd International Conference on Water Energy Food and Sustainability (ICoWEFS 2022). ICoWEFS 2022. Springer, Cham. https://doi.org/10.1007/978-3-031-26849-6_44

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