# Multiplatform Metabolomics for the Design and Characterization of a Mediterranean Plant-Based Lyophilized Powder from Agro-Industrial By-Products

## TL;DR

This study creates a sustainable lyophilized powder from Mediterranean plant by-products and uses advanced techniques to identify its rich content of health-promoting compounds.

## Contribution

The novel lyophilized powder (BIOMEDER) integrates diverse agro-industrial by-products and is characterized using multiplatform metabolomics.

## Key findings

- The powder contains high concentrations of flavonoids, phenolic acids, amino acids, and organic acids.
- Over 40 volatile organic compounds were identified, linked to antioxidant and sensory properties.
- The results support the potential of BIOMEDER as a functional plant-based supplement.

## Abstract

Agri-food industries generate substantial quantities of side streams such as peels, pods, seeds, and leaves. Traditionally regarded as waste, these by-products are now recognized as rich sources of bioactive compounds—often at higher concentrations than those found in edible plant parts. Their recovery reduces environmental impact and enables the development of sustainable ingredients for food and health-related applications, in line with circular economy principles. This study presents the design and metabolomic characterization of a novel lyophilized powder derived from Mediterranean and locally cultivated plant-based by-products (named BIOMEDER), including orange, lemon, olive leaves, carob pods, shiitake mushroom, and salicornia. A multiplatform metabolomics approach was applied, combining high-resolution UPLC-QTOF-MS, UHPLC-QTRAP-MS, SPME-GC-MS, and 1H-NMR spectroscopy to comprehensively profile phytochemicals, nutrients, and volatile organic compounds (VOCs). The powder was found to be rich in flavonoids (e.g., luteolin-7-O-glucoside, hesperidin, eriocitrin), phenolic acids, amino acids (e.g., proline, GABA), organic acids (e.g., malic and citric acid), and over 40 VOCs associated with antioxidant and sensory functions. Notably, high concentrations of these compounds suggest potential health-promoting properties. These findings might support the formulation of a potential functional plant-based supplement and reinforce the value of integrating diverse agro-industrial by-products into sustainable, health-oriented food solutions.