Optimization of Extraction Conditions of Phenolic Compounds and Antioxidant Activity From Myrtle (Myrtus communis L.) Fruit.

The extraction of polyphenols from myrtle (Myrtus communis L.) fruits using a conventional solid-liquid extraction was optimized using a single-factor experiment approach. The influence of several parameters such as type of solvent (50% acetone, 50% methanol, 50% ethanol, and water), solvent concentration (30-100%; v/v), solvent acidity (0-0,1 N), temperature (20°C-40°C) and time (30-360 min) on the yield extraction of total phenolic content (TPC), total flavonoid content (TFC), total proanthocyanidin content (TPAC), and on the antioxidant activity: DPPH-radical scavenging activity (DPPH-RSA), ABTS-radical scavenging activity (ABTS-RSA) and ferric reducing power (FRP) was studied.

Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties.

Research Background: The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder.

Experimental Approach: Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar and milk powder as ingredients based on the simplex-centroid mixture design.