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Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts
Open accessAbstract
Abstract The effects of pressure (20–60 MPa), temperature (40–60 °C), ethanol concentration (14–20 wt.%) and extraction time (10–40 min) on subcritical (CO 2 + ethanol) extraction of polyphenols from apple and peach pomaces (moisture content ≅ 14%, particle size = 0.638 mm) were determined. All variables increased total phenolic contents (TPC) and antiradical efficiencies (AE) of the extracts significantly ( p ≤ 0.05). The optimum pressure and temperature were 54.6–57 MPa and 55.7–58.4 °C for apple pomace, and 50.6–51 MPa and 50.9–52.3 °C for peach pomace. The optimum ethanol concentration and extraction time were 20% ethanol and 40 min for both pomaces. TPC of the extracts were 0.47 and 0.26 mg gallic acid equiv./g sample and AE of the extracts were 3.30 and 1.5 mg DPPH /mg sample for apple and peach pomaces, respectively. Low TPC and AE of the extracts from peach pomace could be contributed to low concentrations of ferulic and p -coumeric acids, epicatechin, and presence of anthocyanins in peach.
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
By-products of plant food processing as a source of functional compounds—Recent developments
Schieber, A., Stintzing, F. C., & Carle, R. (2001) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00012-2 · Cited by 1,334
Rapid Determination of Polyphenols and Vitamin C in Plant-Derived Products
Georgé, S., Brat, P., Alter, P., & Amiot, M. J. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048396b · Cited by 804
Cited by
Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review
Mustafa, A., & Turner, C. (2011) · Analytica Chimica Acta · doi:10.1016/j.aca.2011.07.018 · Cited by 1,104
Joana Gil‐Chávez, G., Villa, J. A., Fernando Ayala‐Zavala, J., Basilio Heredia, J., Sepulveda, D., Yahia, E. M., & González‐Aguilar, G. A. (2013) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12005 · Cited by 657
Extraction of antioxidant phenolic compounds from spent coffee grounds
Mussatto, S. I., Ballesteros, L. F., Martins, S., & Teixeira, J. A. (2011) · Separation and Purification Technology · doi:10.1016/j.seppur.2011.09.036 · Cited by 441
O'Shea, N., Arendt, E. K., & Gallagher, E. (2012) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2012.06.002 · Cited by 416
Processing of Apple Pomace for Bioactive Molecules
Bhushan, S., Kalia, K., Sharma, M., Singh, B., & Ahuja, P. S. (2008) · Critical Reviews in Biotechnology · doi:10.1080/07388550802368895 · Cited by 379
Metadata
- Authors
- Adil, İ. H., Çetin, H. İ., Yener, M. E., & Bayındırlı, A.
- Venue
- The Journal of Supercritical Fluids
- Publisher
- Elsevier BV
- Published
- 2007-11
- Volume
- 43
- Issue
- 1
- Pages
- 55-63
- ISSN
- 0896-8446 (ISSN-L)
- OpenAlex
- W2088490544
- Cited by
- 194
- References
- 4
- FWCI
- 4.38
- Type
- journal article
- Language
- en
- Open access
- green
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- Adil, İ. H., Çetin, H. İ., Yener, M. E., & Bayındırlı, A. (2007). Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. The Journal of Supercritical Fluids. https://doi.org/10.1016/j.supflu.2007.04.012
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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