AI Article Synopsis
- Red Delicious apple pomace was used to isolate phenolic compounds using various extraction methods including ultrasound-assisted extraction (UAE) and accelerated solvent extraction (ASE).
- The study found that UAE with a specific ethanol-water ratio yielded the highest total phenolic content, while ASE was more effective for recovering the key phenolic compound, phloridzin.
- The results suggest that apple pomace is a valuable by-product due to its phenolic compounds, and phloridzin could be used as a quality indicator for apple products, opening opportunities for creating functional foods or nutraceuticals.
Article Abstract
Red Delicious apple pomace was produced at laboratory scale with a domestic blender and different non-conventional extraction techniques were performed to isolate phenolic compounds, such as ultrasound-assisted extraction (UAE), ultraturrax extraction (UTE), accelerated solvent extraction (ASE) and pulsed electric field (PEF) extraction pre-treatment. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. Phloridzin, the main phenolic compound in apples, was determined by chromatographic analysis Q-TOF-LC/MS. The results obtained with these techniques were compared in order to identify the most efficient method to recover polyphenols. The highest value of TPC (1062.92 ± 59.80 µg GAE/g fresh apple pomace) was obtained when UAE was performed with EtOH:HO (50:50, /), while ASE with EtOH:HO (30:70, /) at 40 °C and 50% of flush was the most efficient technique in the recovery of phloridzin. The concentration of the main phenolic compounds ranged from 385.84 to 650.56 µg/g fresh apple pomace. The obtained results confirm that apple pomace represents an interesti-ng by-product, due to the presence of phenolic compounds. In particular, phloridzin could be considered a biomarker to determine the quality of numerous apple products. Therefore, this research could be a good starting point to develop a value-added product such as a functional food or nutraceutical.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307736 | PMC |
| http://dx.doi.org/10.3390/molecules26144272 | DOI Listing |
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