The effect of ultrasonic treatment and the ethanol on the extraction of polyphenol content of apple pomace
Agro-industrial waste poses a significant effect on environmental pollution due to the challenges of waste management. Meanwhile, agro-industrial wastes are rich in bioactive compounds, particularly polyphenols that can be useful in the food, cosmetics and medicine industries. This study investigate...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
2022
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
28 |
| Kulcsszavak: | Polifenol, Élelmiszerkémia, Élelmiszeripari technológia |
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| Online Access: | http://acta.bibl.u-szeged.hu/78495 |
| Tartalmi kivonat: | Agro-industrial waste poses a significant effect on environmental pollution due to the challenges of waste management. Meanwhile, agro-industrial wastes are rich in bioactive compounds, particularly polyphenols that can be useful in the food, cosmetics and medicine industries. This study investigates the extraction of polyphenols from the industrial apple pomace of the variety Idared for potential use as natural food additives for the development of functional foods. Polyphenols from the dried apple pomace were extracted by the ultrasoundassisted extraction method using food-grade solvents ethanol and water. The amount of polyphenols extracted (Total phenolic content) was quantified by Folin-Ciocalteu’s method. Antioxidant activity was quantified by the Ferric reducing ability of plasma (FRAP) method. Sonicating the pomace at 20 kHz for 10 and 35 minutes resulted in the extracts with extraction recovery of 27 – 33 % for all solvents. Total phenolic content (TPC) was found to be 647 – 1430 µg GAE mL-1 while antioxidant activity (FRAP) was found to be 436 – 842 µg AAE mL1 . Results suggest that waste products (pomace) from the industrial processing of apples (variety Idared) are valuable resources for extracting useful polyphenols that can be used for functional foods development. |
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| Terjedelem/Fizikai jellemzők: | 159-163 |
| ISBN: | 978-963-306-904-2 |