Phytochemical characterization of oil and protein fractions isolated from Japanese quince (Chaenomeles japonica) wine by-product

• DOI: 10.1016/j.lwt.2023.114632
• Publication Date: 2023-03-01T23:12:20Z
• Authors: Sana Ben-Othman; Uko Bleive; Hedi Kaldmäe; Alar Aluvee; Reelika Rätsep; Kadri Karp; Larissa Silva Maciel; Koit Herodes; Toonika Rinken
• Keywords: Phytochemical; Residue (chemistry)

The wine industry generates large quantities of by-products each year. Therefore, this work aimed to isolate and evaluate the oil protein fractions Japanese quince (Chaenomeles japonica, JQ) press residue, offering a partial utilization valuable bioactive compounds by-products. To study JQ extract yield, composition oxidation stability, we modified co-solvent during supercritical CO2 (SC-CO2) extraction by adding different ethanol content. remaining defatted material was used for isolation proteins. SC-CO2 yielded rich in polyunsaturated fatty acids, tocopherols, phytosterols. use as increased yield but did not enhance its oxidative stability or content antioxidants. We recovered after removing tannins with 70% next step. contained all essential amino acids. In addition balanced acid composition, exhibited excellent emulsifying properties highlighting potential food additive. conclusion, can be utilized which cosmetic product formulation.