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Review
. 2018 Nov 6;19(11):3498.
doi: 10.3390/ijms19113498.

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Adriano Costa de Camargo  1   2   3   4 , Andrés R Schwember  5 , Roberto Parada  6 , Sandra Garcia  7 , Mário Roberto Maróstica Júnior  8 , Marcelo Franchin  9 , Marisa Aparecida Bismara Regitano-d'Arce  10 , Fereidoon Shahidi  11
Affiliations
Review

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Adriano Costa de Camargo et al. Int J Mol Sci. .

Abstract

Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.

Keywords: cancer; cardiovascular disease; diabetes; inflammation; microbiological safety; obesity; phenolic antioxidants; phenolic bioavailability; phenolic biosynthesis; phenolic identification.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chemical structures of major phenolic acids identified in peanut skin [12,17] and grape by-products [16,30].
Figure 2
Figure 2
Chemical structures of isomers of monomeric units of procyanidins.
Figure 3
Figure 3
Adapted from the literature [56,89,90,92,93,94,95]. DSDG, dehydroshikimate dehydrogenase; PAL, phenylalanine ammonia-lyase; C4H, cinnamate 4-hydroxylase; 4CL, 4-coumarate:CoA ligase; CHS, chalcones synthase; CHI, chalcone isomerase; F3H, flavanone 3-hydroxylase; F3′H, flavonoid 3′-hydroxylase; F3′5′H, flavonoid3′,5′-hydroxylase; IFS, isoflavone synthase; FLS, flavonol synthase; DFR, dihydroflavonol 4-reductase; LAR, leucoanthocyanidin reductase; LDOX/ANS, leucoanthocyanidin dioxygenase/anthocyanidin synthase; ANR, anthocyanidin reductase; UFGT, UDP-glucose-flavonoid 3-O-glucosyl-transferase.
Figure 4
Figure 4
Total phenolics in selected plant food by-products. (A) Almond skin [191]; (B) hazelnut skin [192]; (C) rice husk [193]; (D) soybean coat [194]; (E) canola (high-tannin) and rapeseed (low-tannin) hull [195], S1, S2, and S3 are sample 1, 2, and 3, respectively; (F) grape seed and peel [196]. Abbreviations: GAE, gallic acid equivalents; CE, catechin equivalents; TAE, tannin acid equivalents; FAE, ferulic acid equivalents; CAE, chlorogenic acid equivalents; and SAE, sinapic acid equivalents.
Figure 5
Figure 5
Anti-inflammatory mechanisms of punicalagin. Triangles represent degraded IkB.
Figure 6
Figure 6
Anti-inflammatory mechanisms of ellagic acid. Triangles represent degraded IkB.
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