Adsorptive recovery of phenolic compounds from apple juice

Kammerer, Dietmar R.; Saleh, Zaid S; Carle, Reinhold; Stanley, Roger

doi:10.1007/s00217-006-0346-5

Cited by 79 publications

(52 citation statements)

References 30 publications

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“…The effect of temperature on the desorption yields depends on the resin and does not present a definite trend. Similar recovery yields have been reported during the alkaline elution of resins used for the simultaneous removal of phenolic compounds and polar anions from citrus peel juice and molasses [5] and for ethanol elution of phenolics from apple juice [15]. The range of phenolic content of the desorbed products was 44-51% for HP20, 35-51% for SP207 and between 30-47% for XAD16 HP.…”

Section: Desorptionsupporting

confidence: 78%

Recovery and Concentration of Antioxidants from Winery Wastes

et al. 2012

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Grape and wine byproducts have been extensively studied for the recovery of phenolic compounds with antioxidant activity and a variety of biological actions. The selective recovery and concentration of the phenolic compounds from the liquid phase separated from further diluted winery wastes has been proposed. Adsorption onto non ionic polymeric resins and further desorption with ethanolic solutions was studied. Several commercial food grade resins were screened with the aim of selecting the most suited for the practical recovery of phenolic compounds with radical scavenging activity. Under the optimized desorption conditions (using Sepabeads SP207 or Diaion HP20 as adsorbents and eluting with 96% ethanol at 50 °C) a powdered yellow-light brown product with 50% phenolic content, expressed as gallic acid equivalents, was obtained. The radical scavenging capacity of one gram of product was equivalent to 2-3 g of Trolox.

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Section: Desorptionsupporting

confidence: 78%

Recovery and Concentration of Antioxidants from Winery Wastes

et al. 2012

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“…Liquid chromatography was applied for identification and quantification of phenolic compounds in apple [53,59,60], nectarin, peaches and plums [61].…”

Section: Raw Materials Biomarkersmentioning

confidence: 99%

Advances in Distilled Beverages Authenticity and Quality Testing

Coldea¹,

Mudura²,

Socaciu³

2017

Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis

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Given the advent of the consumers and producers demands, researches are focusing lately to develop innovative, cost-effective, progressively complex alcoholic beverages. As alcohol consumption has a heavy impact on social environment and health, fast and safe solutions for industrial application are needed. In this chapter, the recent advances in the field of alcoholic beverages authenticity and quality testing are summarised. Solutions for the online monitoring of the process of distilled beverages are offered and the recent methods for identification of raw material and process formed biomarkers of distilled beverages are presented.

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“…Thus, desorption experiments were performed with all resins with the exception of XAD4, which essentially differs from XAD16 for pore diameter dimensions (Table 1) and offered slightly lower adsorption performances. The use of ethanol as a non-toxic solvent for polyphenol recovery from organic residues was demonstrated to represent a feasible and effective approach [49,50]: in this research, basified and acidified ethanol were also tested as desorbing agents, with the aim of enhancing the desorption of the adsorbed phenolic acids from non-(or weakly) polar resins and from the polar IRA96, respectively. In fact, alkaline conditions favour the deprotonation of the phenolic acids adsorbed onto the non-polar matrices, thus decreasing the compounds affinity towards such matrices (and vice versa).…”

Section: Desorption Experimentsmentioning

confidence: 99%