Biomolecules from Vegetable Wastes

Overview

This source page is a mechanical bulk-ingest record for a PDF in the methylmercury infant-formula research pull. It preserves source-level identity, routeable product/analyte scope, and exact extracted numeric lines for later human or fresh-context audit. It does not derive HMTc thresholds, percentiles, or brand-by-brand comparisons.

Key numbers

The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:

• National Research Council, (ICTAN-CSIC), Madrid (28040), Spain ancos@ictan.csic.es
• 11.2 by 2100 (FAO 2018), and two out of every nine will live in urban areas. This growth
• industry will become a raw material to another industry (Rajkovic et al. 2020). Further,
• Development Goals (SDGs), particularly SDG 12 on responsible consumption and pro-
• management (Martharu et al. 2016).
• chain, during retail and final consumption (Sagar et al. 2018). Also, the boundary
• the primary goal of the production (Rajkovic et al. 2020).
• One third of global food production estimated in 2017 by FAO to be 8.7 billion tons, is
• lost or wasted every year (FAO 2017, 2018) and the losses and wastes of horticultural
• commodities are the highest of all types of foods, reaching up to 60% depending the com-
• modity and the country (Gustavsson et al. 2011).
• at home before or after preparation (Figure 9.1) (Sagar et al. 2018).
• From a global perspective, over 40% of the initial weight of vegetables and fruits is lost
• or discarded through the food supply chain and is more than 50% in less industrialized
• et al. 2011) (Figure 9.2). It is remarkable that 15–20% of losses occur during the agricul-
• ers. In fact, more than 50 million tons of fruit and vegetables are discarded every year in
• foods in terms of size, shape, and color (Porter et al. 2018). Also, in the industrialized
• regions, between 15–30% of waste are caused by the consumer due to incorrect food han-
• dling at home (Gustavsson et al. 2011) (Figure 9.2).
• Figure 9.1 Fruit and vegetable losses and waste. (Victoria M and artemidovna, Adobe Stock.)
• 280 9 Biomolecules from Vegetable Wastes
• Figure 9.2 Fruit and vegetable losses and wastes through the food chain. Source: Gustavsson
• et al. (2011).
• of waste and by-products (Sagar et al. 2018).
• approximately 32, 15, 6.5 and 1.8 million tons of waste, respectively (Wadhwa and Bakshi
• 2013. (Table 9.1). While in China and the USA the main percentage of fruit and vegetable
• waste is produced in the consumption phase (15 and 28%, respectively), in the Philippines
• and India it is in the processing phase (25%) (Table 9.1).
• In the European Union (EU) around 638 million tons of food commodities were
• available for human consumption in 2011, generating approximately 129 million tons
• of food waste along the whole food supply chain. Hence, food waste accounts for 20%
• was calculated to be 28.1 million tons of fruit and 31.3 million tons of vegetables, that
• correspond with 41% and 46% of the total amount of fruit and vegetables available for
• consumption, respectively (Table 9.2). The largest amount of fruit and vegetable
• waste is generated during the primary production stage (16% and 19.5%, respectively)
• followed by consumption at house (12.6 and 17.8%, respectively) (Table 9.2) (Caldeira
• et al. 2019).
• 9.2 Vegetable Waste and By-products as a Source of Bioactive Compounds 281
• Table 9.1 Fruit (F) and Vegetable (V) waste generated after processing, packaging, distribution,
• Table 9.2 Plant food waste generated in the European Union in 2011 along the food
• Cereals 78.2 1.2 2.5 1.7 8 2.2 15.6
• Oil Crops 35.4 32.2 10 0.1 1.4 0.3 12.7

Methods (brief)

• Tandem mass spectrometry. Journal of Chromatography. A 1008: 57–72.
• Cynara scolymus L. by ultra-fast liquid chromatography/tandem mass spectrometry

Implications

This page makes the source discoverable for category-level evidence routing. Values remain source-native and should be used only with the stated matrix, species, basis, geography, and censoring context from the paper. The page does not convert total mercury to methylmercury or use total arsenic as inorganic arsenic.

Wiki pages this source may touch

• Fish — marine, non-predatory (sardines, anchovies, salmon, cod)
• Seaweed/kelp foods (nori, wakame, kombu, dulse — as food products)
• Aluminum

Verification notes

• Identity check: DOI, raw handle, candidate cite-key, and SHA-256 were compared against existing wiki/sources/ pages before creation.
• Full-PDF read: pdftotext -layout was run on the full PDF twice; extracted text hashes matched before the page was written.
• Numeric verification: numeric/table-bearing lines were selected mechanically from the verified extraction and preserved without unit conversion or rounding.
• Brand firewall: the worker skips PDFs when extracted numeric lines appear brand/manufacturer-sensitive; this page contains category-level or species-level evidence only.
• HMTc firewall: no threshold, percentile, pass/fail, clean/dirty, or certification math is stated.

Update history

The five most recent substantive edits to this page, classified major (evidence or structure moved), correction (a published value or statement was wrong and has been fixed), or minor (narrative rewritten without changing the underlying evidence). Each description is derived from what the edit did to this page; the linked commit is the authoritative record, routine regeneration passes are excluded, and the full version history lives in git. When DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.