Valorization of Quince By-Products Using Natural Deep Eutectic Solvents (NADES): Extraction and In Vitro Digestion of Phenolic Compounds

BEKAR E.

Foods, cilt.14, sa.20, 2025 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 20
  • Basım Tarihi: 2025
  • Doi Numarası: 10.3390/foods14203507
  • Dergi Adı: Foods
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: antioxidant capacity, choline chloride, Cydonia oblonga, green extraction, phenolic bioaccessibility, phenolic profile
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Quince (Cydonia oblonga Mill.) processing generates peel and core by-product fractions that are underexploited resources with untapped potential for valorization in sustainable food systems. In this study, ultrasound-assisted extraction was performed using several choline chloride-based natural deep eutectic solvents (NADES, six formulations with distinct hydrogen-bond donors) and compared with 70% (v/v) ethanol. Extracts were analyzed for total phenolic content, antioxidant capacity, and individual phenolic compounds by LC-MS/MS, and their bioaccessibility was determined through a standardized in vitro digestion model. Organic acid-based NADES, particularly ChCl:MA (2:1) and ChCl:LA (1:1), yielded significantly higher phenolic contents from the peel than ethanol (up to ~45% increase, p < 0.05), and ChCl:MA maintained superior antioxidant capacity after digestion. In the core fraction, glucose- and glycerol-based NADES promoted the release of bound phenolics, resulting in bioaccessibility values exceeding 100%, indicating the release of previously bound phenolics under digestive conditions. The present study provides novel insights into the effects of NADES on both extraction efficiency and digestibility of quince by-products. These findings highlight quince peel and core as promising raw materials for developing functional food and nutraceutical ingredients, thereby offering a feasible strategy for upcycling fruit-processing residues into health-promoting applications.