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Simultaneous extraction and separation of bioactive compounds from apple pomace using pressurized liquids coupled on-line with solid-phase extraction
Open accessAbstract
The objective of this work was the development of an on-line extraction/fractionation method based on the coupling of pressurized liquid extraction and solid-phase extraction for the separation of phenolic compounds from apple pomace. Several variables of the process were evaluated, including the amount of water of the first stage (0-120 mL), temperature (60-80 °C), solid-phase extraction adsorbent (Sepra, Isolute, Strata X and Oasis) and activation/elution solvent (methanol and ethanol). The best results were observed with the adsorbent Sepra. The temperature had a small effect on recovery, but significant differences were observed for phlorizin and a quercetin derivative. Results indicate that ethanol can be used to replace methanol as an activation, extraction/elution solvent. While using mostly green solvents (water, ethanol, and a small amount of methanol that could be reused), the developed method produced higher or similar yields of acids (2.85 ± 0.19 mg/g) and flavonoids (0.97 ± 0.11 mg/g) than conventional methods.
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“In addition, pressurized liquid extraction, which involves the use of high pres-sure and temperature to enhance extraction efficiency, has been successfully combined with solid phase extraction to concurrently extract and isolate phenolic compounds from apple pomace [73].”
From Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds (2023) · cites this paper as [73]
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Citations
Cites
Techniques for extraction of bioactive compounds from plant materials: A review
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M. H. A., Ghafoor, K., Norulaini, N. A. N., & Omar, A. K. M. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.01.014 · Cited by 2,870
Recent advances in extraction of nutraceuticals from plants
Wang, L., & Weller, C. L. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.12.004 · Cited by 2,046
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
Ignat, I., Volf, I., & Popa, V. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.12.026 · Cited by 1,474
Anti-inflammatory effects of flavonoids
Maleki, S. J., Crespo, J. F., & Cabanillas, B. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125124 · Cited by 1,314
Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease
Garcia-Lafuente, A. M., Guillamón, E., Villares, A., Rostagno, M. A., & Martínez, J. A. (2009) · Inflammation Research · doi:10.1007/s00011-009-0037-3 · Cited by 1,050
Self-citationThorough Study of Reactivity of Various Compound Classes toward the Folin−Ciocalteu Reagent
Everette, J. D., Bryant, Q. M., Green, A. M., Abbey, Y. A., Wangila, G. W., & Walker, R. B. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf1005935 · Cited by 936
Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples
Garcia-Salas, P., Morales-Soto, A., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2010) · Molecules · doi:10.3390/molecules15128813 · Cited by 623
Ultrasound-assisted extraction of soy isoflavones
Rostagno, M. A., Palma, M., & Barroso, C. G. (2003) · Journal of Chromatography A · doi:10.1016/s0021-9673(03)01184-1 · Cited by 563
Self-citationA Comprehensive Review of Apples and Apple Components and Their Relationship to Human Health
Hyson, D. A. (2011) · Advances in Nutrition · doi:10.3945/an.111.000513 · Cited by 523
Recovery, concentration and purification of phenolic compounds by adsorption: A review
Soto, M. L., Moure, A., Domı́nguez, H., & Parajó, J. C. (2011) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2011.02.010 · Cited by 513
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Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds
Liu, Z., de Souza, T. S. P., Holland, B., Dunshea, F., Barrow, C., & Suleria, H. A. R. (2023) · Processes · doi:10.3390/pr11030840 · Cited by 254
Apple pomace as food fortification ingredient: A systematic review and meta-analysis
Antonic, B., Jancikova, S., Dordevic, D., & Tremlova, B. (2020) · Journal of Food Science · doi:10.1111/1750-3841.15449 · Cited by 170
Awasthi, M. K., Ferreira, J. A., Sirohi, R., Sarsaiya, S., Khoshnevisan, B., Baladi, S., Sindhu, R., Binod, P., Pandey, A., Juneja, A., et al. (2021) · Renewable and Sustainable Energy Reviews · doi:10.1016/j.rser.2021.110972 · Cited by 112
da Silva, L. C., Viganó, J., de Souza Mesquita, L. M., Dias, A. L. B., de Souza, M. C., Sanches, V. L., Chaves, J. O., Pizani, R. S., Contieri, L. S., & Rostagno, M. A. (2021) · Food Chemistry: X · doi:10.1016/j.fochx.2021.100133 · Cited by 78
Self-citationModern Techniques for Flavonoid Extraction—To Optimize or Not to Optimize?
Jurinjak Tušek, A., Šamec, D., & Šalić, A. (2022) · Applied Sciences · doi:10.3390/app122211865 · Cited by 49
Metadata
- Authors
- da Silva, L. C., Souza, M. C., Sumere, B. R., Silva, L. G. S., da Cunha, D. T., Barbero, G. F., Bezerra, R. M. N., & Rostagno, M. A.
- Affiliations
- Universidade Estadual de Campinas (UNICAMP) (BR)
- Universidad de Cádiz (ES)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2020-07
- Volume
- 318
- Pages
- 126450
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W3007892079
- Semantic Scholar
- 30c7d2f984b58211bfce918d20845cd9b690ccd5
- Cited by
- 82
- References
- 45
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 16 · 2023: 13 · 2022: 24 · 2021: 15 · 2020: 5
- FWCI
- 7.70
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (001, 88887.310558/2018-00)
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (303568/2016-0)
- Fundação de Amparo à Pesquisa do Estado de São Paulo (2019/24537-0, 2018/17089-8, 2016/19930-6, 2018/14582-5, 2013/043044)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Physical Sciences › Chemistry › Analytical Chemistry › Analytical chemistry methods development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Keywords
- apple pomace, accelerated solvent extraction, solid-phase extraction, phenolic compounds, flavonoids, phloridzin, quercetin derivatives, green solvents, ethanol elution, adsorbent comparison, bioactive compounds
- MeSH terms
- Chromatography, High Pressure Liquid, Flavonoids, Gallic Acid, Phenols, Phlorhizin, Plant Extracts, Pressure, Quercetin, Solvents, Temperature, Malus, Solid Phase Extraction, Tandem Mass Spectrometry
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- The paper
- da Silva, L. C., Souza, M. C., Sumere, B. R., Silva, L. G. S., da Cunha, D. T., Barbero, G. F., Bezerra, R. M. N., & Rostagno, M. A. (2020). Simultaneous extraction and separation of bioactive compounds from apple pomace using pressurized liquids coupled on-line with solid-phase extraction. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.126450
