Characterization of five Chilean agribusiness by-products and their potential use as food supplements

  • Yaneris Mirabal- Gallardo Faculty of Engineering, Universidad Autónoma de Chile, Institute of Applied Chemistry, Talca, Chile
  • Maria del Pilar Caramantin Soriano Instituto de Química de Recursos Naturales, Universidad de Talca, Talca, Chile
  • Verónica Rachel Olate Center for Systems Biotechnology, Fraunhofer Chile Research, Avenida Del Cóndor #844, Piso 3, Huechuraba, Santiago, Chile
  • Luis Guzmán Jofré Departamento de Bioquímica Clínica e Inmunohematología, Escuela de Tecnología Médica, Universidad de Talca, Talca, Chile
  • Radha D. Pyarasani Centro de Investigación de Estudios Avanzados del Maule (CIEAM), Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, 3605, Talca, 3460000 Chile
  • Amalraj John Laboratory of Materials Science, Instituto de Química de Recursos Naturales, Universidad de Talca, Talca, Chile
  • Felipe Laurie Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile


Chilean agribusiness generates large quantities of by-products and they have been little studied. According to the literature they represent important sources of sugar, protein, lipid, micronutrient, fiber, and others that have a broad field of action. In this work, by-products (white and red grape seeds, peach stones, avocado seeds, olive pomace, and corn cob) of Chilean agribusiness are characterized chemically with a view to their functional and nutritional potential. They are analyzed following standardized methodology which revealed that by-products are found to be a suitable source of protein (0.59-10.00 % on DW), fiber (33.85-71.93 % on DW), lipid (0.61-14.4 % on DW)), organic matter (77.34-99.87 % on DW), inulin (8.3-33 mg fructose/g dry sample), and a wide range of essential metals. They are rich in K, Ca, and Mg. Moreover, they have very good antioxidant capacity (FRAP, and DPPH), and total phenolics and flavonoids contents.  In conclusion, Chilean agribusiness by-products are attractive potential sources of food products, which could be used for nutritional purposes, and for the development of technologies.


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