Biological activity of apricot byproducts polyphenols using solid-liquid and infrared-assisted technology

Abstract

This study compared the biological (antiradical, antioxidant, and antimicrobial) effects of phenolic compounds extracted from apricot pomace and kernels using solid–liquid (S/L) and infrared (IR) technology. IR pomace extract gave the highest polyphenolic content (10.8 mg GAE/g DM), flavonoid (6.3 mg CE/g DM), and tannin (3.6 mg/L) yields, exhibited the highest inhibitory activity against all tested gram‐positive and one gram‐negative bacterial strain (Escherichia coli) and had the highest antiradical capacity (AC) for DPPH and ABTS assays. As for total antioxidant activity, IR pomace gave the highest activity. High‐performance liquid chromatography (HPLC) permitted the identification and quantification of different phenolic molecules in apricot pomace (rutin, catechin, and epicatechin) and apricot kernels (caffeic and gallic acid) and which showed great polyphenol diversity in apricot byproducts. Results showed that IR technology gave better results in terms of the extraction efficiency and biological activity of the extracts compared with S/L ones. Practical applications In recent years, the main research focus is on the use of green solvents and environment‐friendly technologies that diminish organic solvent use and energy consumption. Infrared‐assisted extraction technique is a novel technique composed of infrared lamp. In comparison with other conventional techniques, infrared is an easy, cheap, and effective technology which could be used to enhance the quality as well as quantity of polyphenols extracted from apricot byproducts.

Optimization of ultrasound assisted antioxidant extraction from apricot pomace using response surface methodology

“…In the results, 9.8 mg GAE/g DM of polyphenol value was obtained by extraction with 50% ethanol/water (solvent ratio) at 75 °C (the highest temperature) [16]. In another study conducted by Cheaib et al [28] who tested the effect of ultrasound, microwave and infrared assisted extraction techniques on bioactive properties and extraction yield of apricot pomace, it was found that infrared was the best influential method with the highest polyphenol content (10 mg GAE/g of dry extract). In another study; the TPC in grape juice pomace (974 ± 48 mg GAE/g of dry extract) was quite higher than that in kiwi pomace (421 ± 12 mg GAE/g of dry extract) [29].…”

“…In another study, chlorogenic acid and rutin were detected as main phenolic compounds in apricot pomace [15]. On the other hand, varying phenolic compounds were determined in apricot pulp (rutin, catechin and epicatechin) and apricot kernel (caffeic and gallic acid) by HPLC [28].…”

Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

“…IR heating is a simple and low‐cost method that has been recently used for the extraction of bioactive compounds from different plant material such as apricot byproducts (Cheaib et al., ) and grape seeds (Cai, Yu, Duan, & Li, ). IR waves (wavelengths between about 750 nm and 1 mm) are highly absorbed by the material (Qu, Li, Zhang, Zeng, & Fu, ) and improve molecular vibrations, that is stretching, bending, rocking, and twisting (Wang, Zhang, Yang, & Chen, ).…”

Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad®, an Environmentally-Friendly Innovative Technology

“…The infrared assisted extraction apparatus Ired-Irrad ® is a new generation of ecofriendly machines that enhance the extraction of bioactive compounds from natural matrices using a ceramic infrared emitter [22]. Recently, this technique has been explored on pomegranate peels [14], Prunus armeniaca L. pomace [23], apricot pomace [24,25], and Saussurea lappa [26], and permitted the intensification of polyphenol recovery compared to conventional extraction methods. Infrared-assisted extraction is easy to use, economical, requires low energy consumption [23], and has a great potential to be scaled-up to an industrial level.…”