{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T02:58:30Z","timestamp":1771556310538,"version":"3.50.1"},"reference-count":65,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2024,6,28]],"date-time":"2024-06-28T00:00:00Z","timestamp":1719532800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Recupera\u00e7\u00e3o e Resili\u00eancia (PRR) e Fundos Europes NextGeneration EU","award":["C64492956-00000040"],"award-info":[{"award-number":["C64492956-00000040"]}]},{"name":"Recupera\u00e7\u00e3o e Resili\u00eancia (PRR) e Fundos Europes NextGeneration EU","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}]},{"DOI":"10.13039\/501100001871","name":"LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal","doi-asserted-by":"publisher","award":["C64492956-00000040"],"award-info":[{"award-number":["C64492956-00000040"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal","doi-asserted-by":"publisher","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>The fruit juice industry generates a significant amount of waste, with a strong impact on the environment and the economy. Therefore, researchers have been focusing on the characterization of resources considered as food waste. This work provides information about the lipophilic and polar metabolites of pear pomace flours (PPFs) as a tool that can shed more light on the bioactive potential of this residue. Using UPLC-PDA, UPLC-FLR, and GC-MS, the study identified and quantified PPF\u2019s polar and non-polar metabolites. Essential, conditional, and non-essential amino acids were found, with asparagine being the most abundant. Isoprenoids, including lutein, zeaxanthin, and carotene isomers, ranged from 10.8 to 22.9 mg\/100 g dw. Total flavonoids and phenolic compounds were 520.5\u2013636.4 mg\/100 g dw and 536.9\u2013660.1 mg\/100 g dw, respectively. Tocotrienols and tocopherols were identified, with concentrations of 173.1\u2013347.0 mg\/100 g dw and 468.7\u2013913.4 mg\/100 g dw. Fatty acids were the major non-polar compounds. All fractions significantly reduced matrix metalloproteinase-9 (MMP-9) activity. Although PPF had lower antioxidant potential (3\u20136 mmol Trolox\/100 g dw), it inhibited AChE and BuChE by 23\u201330% compared to physostigmine salicylate. These findings suggest that pear pomace waste can be repurposed into functional products with valuable bioactive properties by re-introducing it in the food chain.<\/jats:p>","DOI":"10.3390\/antiox13070784","type":"journal-article","created":{"date-parts":[[2024,6,28]],"date-time":"2024-06-28T03:42:30Z","timestamp":1719546150000},"page":"784","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Exploring the Bioactive Properties and Therapeutic Benefits of Pear Pomace"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7637-3466","authenticated-orcid":false,"given":"Joana","family":"Ferreira","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food\u2014Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6596-8077","authenticated-orcid":false,"given":"Karolina","family":"Tkacz","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, 37 Che\u0142mo\u0144skiego Street, 51-630 Wroc\u0142aw, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3837-6308","authenticated-orcid":false,"given":"Igor Piotr","family":"Turkiewicz","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, 37 Che\u0142mo\u0144skiego Street, 51-630 Wroc\u0142aw, Poland"}]},{"given":"Isabel","family":"Santos","sequence":"additional","affiliation":[{"name":"Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lus\u00f3fona University, 376 Campo Grande, 1749-024 Lisboa, Portugal"}]},{"given":"Mariana","family":"Camoesas e Silva","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Medicine, Lus\u00f3fona University, 376 Campo Grande, 1749-024 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6564-6839","authenticated-orcid":false,"given":"Ana","family":"Lima","sequence":"additional","affiliation":[{"name":"Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lus\u00f3fona University, 376 Campo Grande, 1749-024 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9384-7646","authenticated-orcid":false,"given":"Isabel","family":"Sousa","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food\u2014Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,6,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1051\/fruits\/2015015","article-title":"Phenolic Profile and Antioxidant Activity in Apple Juice and Pomace: Effects of Different Storage Conditions","volume":"70","author":"Iacopini","year":"2015","journal-title":"Fruits"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"6475","DOI":"10.1021\/jf030325+","article-title":"Monomeric, Oligomeric, and Polymeric Flavan-3-Ol Composition of Wines and Grapes from Vitis vinifera L. 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