Optimisation of ultrasonic‐assisted extraction of polyphenols from apple peel employing cellulase enzymolysis

Ran, Junjian; Fan, Mingtao; Li, Yahui; Guowei, LI; Zhong, Zhao; Liang, Jun

doi:10.1111/ijfs.12041

Cited by 27 publications

(17 citation statements)

References 35 publications

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“…During the pretreatment of US and MW, some of polyphenol compounds coating on the surface of starch granules could be removed, making the extracted sago starch whiter than that obtained from the control method. Junjian et al reported that ultrasonic pretreatment assisted the extraction of polyphenols from apple peels. In contrast, sago starch extracted with enzymatic pretreatment of both EZ and US/EZ had L* values (92.60 and 92.63, respectively) lower than the control starch.…”

Section: Resultsmentioning

confidence: 99%

Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

et al. 2017

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Sago starch extracted from the pith of sago palm using a traditional method has a low extraction yield. In this study, an effective extraction method for sago starch production with high extraction yield and acceptable starch quality was investigated using various pretreatment techniques, that is, ultrasonic, microwave, and enzymatic pretreatments, as well as combined pretreatment methods. The sago pith slurry was pretreated before subjecting to the normal process of sago starch extraction. The extracted sago starch was analyzed for extraction yield and physicochemical properties. Sago pith had high starch content of 82.0% (db). The highest extraction yields obtained using ultrasonic, microwave, enzymatic, and combined ultrasonic–enzymatic pretreatment methods were 71.5, 63.7, 71.4, and 72.5%, respectively, while the control method (without pretreatment) provided 61.0% extraction yield. The peak viscosity and color L* value of all extracted sago starches met the requirements of edible sago starch. Concerning the effective pretreatment method in terms of reduced time and energy consumption, while providing high extraction yield and acceptable starch quality, the ultrasonic pretreatment was recommended. The highest yielding ultrasonic pretreatment conditions were found to be 10% w/w sago pith slurry, 160 W power input, and 7 min pretreatment time.

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Section: Resultsmentioning

confidence: 99%

Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

et al. 2017

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“…The extraction of polyphenols was performed according to the method described by Ran et al with minor modifications [ 28 ]. Flesh apple pomace was ground into powder in liquid N 2 .…”

Section: Methodsmentioning

confidence: 99%

“…The total polyphenol content (TPC) of five extracts was determined by a Folin-Ciocalteu method [ 28 ] and calculated as milligram gallic acid equivalent per gram of powder (mg GAE/g powder).…”

Section: Methodsmentioning

confidence: 99%

Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace

Zhang

Wei

Zhuang

et al. 2016

Chemistry Central Journal

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BackgroundSynthetic antioxidants and antimicrobials are losing ground to their natural counterparts and therefore, the food industry has motivated to seek other natural alternatives. Apple pomace, a by-product in the processing of apples, is rich in polyphenols, and plant polyphenols have been used as food additives owing to their strong antioxidant and antimicrobial properties. The goal of this study was to screen the individual polyphenols with antioxidant and antimicrobial activities from the extracts (methanol, ethanol, acetone, ethyl acetate, and chloroform) of Golden Delicious pomace.ResultsFirst, the polyphenolic compounds (total phenol content, TPC; total flavonoids, TFD; total flavanols, TFL) and antioxidant activities (AAs) with four assays (ferric reducing antioxidant power, FRAP; 1,1-diphenyl-2-picryhydrazyl radical scavenging capacity assay, DRSC; hydroxyl radical averting capacity assay, HORAC; oxygen radical absorbance capacity assay, ORAC) were analyzed. The results showed a significant positive correlation (P < 0.05) between AAs and TFD. Ethyl acetate extract (EAE) exhibited the highest TFD with a concentration of 1.85 mg RE/g powder (expressed as rutin equivalents), and the highest AAs (expressed as butylated hydroxytoluene (BHT) equivalents) with 2.07 mg BHT/g powder for FRAP, 3.05 mg BHT/g powder for DRSC, 5.42 mg BHT/g powder for HORAC, and 8.89 mg BHT/g powder for ORAC. Composition and AA assays of individual polyphenols from the EAE were then performed. Phloridzin and phloretin accounted for 46.70 and 41.94 % of TFD, respectively. Phloretin displayed the highest AA, followed by phloridzin. Finally, the antimicrobial activities of the EAE, phloridzin, and phloretin were evaluated. EAE displayed good inhibitory activities against Staphylococcus aureus with a minimum inhibition concentration (MIC) of 1.25 mg/ml and against Escherichia coli with a MIC of 2.50 mg/ml. Phloridzin and phloretin showed better inhibitory activities than the EAE, which were MICs of 0.50 and 0.10 mg/ml, respectively, against S. aureus and MICs of 1.50 and 0.75 mg/ml, respectively, against E. coli.ConclusionsEthyl acetate was the best solvent of choice to extract natural products to obtain the maximum antioxidant and antibacterial benefits. Phloridzin and phloretin have the potential to be used as natural alternatives to synthetic antioxidants and antimicrobials.

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“…For efficient recovery of polyphenols from apple pomace, methanol, acetone and their aqueous solutions are commonly used (Wijngaard & Brunton, 2009). Recently, different nonconventional methods (ultrasound, microwaves, pulsed electric fields, high-voltage electrical discharges,) have been proposed to intensify extraction of polyphenols (Bai et al, 2010;Dons ı et al, 2010;Junjian et al, 2013;Acosta-Estrada et al, 2014;Ameer et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound treatment and concentration of ethanol on selectivity of phenolic extraction from apple pomace

Wang

Boussetta

Lebovka

et al. 2018

Int J of Food Sci Tech

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Summary The extraction of polyphenols from apple pomace was studied using ultrasound, ethanol/water mixtures and moderate temperatures, 20–37 °C. The extraction kinetics and extraction yields of catechin and total phenolic content (TPC) were evaluated at different times of ultrasound treatment (tu) and concentrations of ethanol (Ce). The highest extraction efficiency of TPC was observed at tu = 30 min, Ce = 50% and total extraction time of te = 60 min. The high selectivity of catechin extraction was demonstrated by analysing the relative content of catechin (R = Cc/TPC) in dependence of applied extraction protocol. The initial portions of extracts at small levels of TPC (≤50 mg per 100 DM) were richer in catechin content (R ≈ 15%–31%), whereas the last portions of extracts with high level of TPS were more exhausted in catechin (R ≈ 2%).

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Optimisation of ultrasonic‐assisted extraction of polyphenols from apple peel employing cellulase enzymolysis

Cited by 27 publications

References 35 publications

Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace

Effects of ultrasound treatment and concentration of ethanol on selectivity of phenolic extraction from apple pomace

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