Ursolic acid from apple pomace and traditional plants: A valuable triterpenoid with functional properties

[Display omitted] •Apple pomace is the main by-product obtained during the production of apple juice.•Apple pomace phytochemicals, e.g. ursolic acid, have several biological activities.•Traditional plants are also viable sources of ursolic acid.•Ursolic acid has antimicrobial, anti-inflammatory and...

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Bibliographic Details
Published in:Food chemistry 2017-04, Vol.220, p.477-489
Main Authors: Cargnin, Simone Tasca, Gnoatto, Simone Baggio
Format: Article
Language:English
Subjects:
Anti-Infective Agents - analysis
Apple
Industrial waste
Malus - chemistry
Medicine, Traditional
Plant Extracts - chemistry
Terpenoids
Therapeutic potentials
Traditional plants
Triterpenes - analysis
Ursolic Acid
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Summary:[Display omitted] •Apple pomace is the main by-product obtained during the production of apple juice.•Apple pomace phytochemicals, e.g. ursolic acid, have several biological activities.•Traditional plants are also viable sources of ursolic acid.•Ursolic acid has antimicrobial, anti-inflammatory and antitumor activities. Apple juice production generates a large amount of residue comprising mainly peels, seeds, and pulp, known as apple pomace. In the global context, Brazil ranks 11th in apple production and thousands of tons of apple pomace are produced every year. This by-product is little explored, since it is a rich and heterogeneous mixture, containing interesting phytochemical groups. Among them, ursolic acid (UA) has attracted attention because of its therapeutic potential. UA is a pentacyclic triterpene found too in several traditional plants, and has shown several functional properties such as antibacterial, antiprotozoal, anti-inflammatory and antitumor. Therefore, this review attempts to shed some light on the economical viability of apple and apple pomace as sources of bioactive compounds, highlighting the UA extraction, and its main functional properties published in the last 5years (2010–2015).
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.10.029