(Elsevier, 2023) Martínez Inda, Blanca; Esparza Catalán, Irene; Moler Cuiral, José Antonio; Jiménez Moreno, Nerea; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Estadística, Informática y Matemáticas; Estatistika, Informatika eta Matematika; Institute for Advanced Materials and Mathematics - INAMAT2; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
The aim of this work was to identify the phenolic composition of 18 different vegetable residues and to determine
the relationship between their phenolic compounds, antioxidant capacity and sun protection factor. For this
purpose, samples of agri-food residues were analyzed to quantify their antioxidant capacity, total polyphenol and
flavonoid content, sun protection factor and individual phenolic compounds through HPLC-DAD-FLD. Among the
different phenolic compounds found in the extracts, the phenolic acids, especially caffeic acid, chlorogenic acid,
p-coumaric acid and protocatechuic acid were the ones that have been most frequently identified, and, therefore,
are present in a wide range of extracts. Black chai tea, lemon ginger tea and peanut extracts were the most
antioxidant and photoprotective extracts. Phenolic compounds in the extracts have been found to contribute to
their antioxidant activity and are closely correlated to their photoprotective capacity. A regression model that
allows predicting the photoprotective capacity of any extract based on its total phenol content has been
developed as a tool to determine the most suitable industrial application for each vegetable extract.
