Optimization of microwave‐assisted extraction parameters and characterization of phenolic compounds in Yellow European Plums

DiNardo, Andrea; Brar, H. S.; Subramanian, Jayasankar; Singh, Ashutosh

doi:10.1002/cjce.23237

Cited by 17 publications

(8 citation statements)

References 40 publications

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“…The responses of TPC and AC of the chestnut peel extracts are shown in Table 2. The lowest values were obtained with pure ethanol and methanol, which is in agreement with previous studies (Ashraf et al, 2016;Riciputi et al, 2018;DiNardo et al, 2019;Lasano et al, 2019). Results showed that the highest value of TPC (41.92 mg GAE/g DM) was achieved with ethanol, which is in concordance with the result of Stevigny et al (2007), while the highest value of AC (42015.95 mmol AAE/100 g DM) was obtained with methanol.…”

Section: Analysis Of the Model For Chestnut Peel Extractssupporting

confidence: 90%

Valorisation of agricultural by-product: Optimisation of alcohol-based extraction of polyphenols from chestnut peel using Box-Behnken Design

Erol¹,

İncedayı²,

Sarı³

et al. 2022

IFRJ

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In the present work, solvent concentration, extraction time, and solid to solvent (S/S) ratio were evaluated in order to recover the majority of polyphenols from chestnut peel waste using ethanol and methanol. Extraction method for polyphenols from peel pre-treated by ohmic heating (OH) was optimised using response surface methodology (RSM). The effect of these independent variables on total phenolic content (TPC) and antioxidant capacity (AC) was studied using Box-Behnken Design (BBD). A second-order polynomial model provided a satisfactory fit to the experimental data with a high coefficient of determination (R2) value. Results showed that S/S ratio and solvent concentration were generally significant variables during extraction in terms of TPC and AC. The optimum extraction conditions were obtained as 1/10 of S/S ratio and 60% of solvent concentration for both solvents. As the optimum extraction time, 82.41 min for ethanolic extraction and 116.97 min for methanolic extraction were selected. Under these optimal conditions, TPC values of the ethanolic and methanolic extracts were found to be 39.02 and 38.79 mg gallic acid equivalents per gram of dry matter (mg GAE/g DM), respectively, thus indicating highly close agreement to the predicted values. Consequently, the effectiveness of the solvents used was found to be very similar to each other. The OH pre-treatment appeared to be a promising technique for polyphenolic extraction from industrial wastes.

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Section: Analysis Of the Model For Chestnut Peel Extractssupporting

confidence: 90%

Valorisation of agricultural by-product: Optimisation of alcohol-based extraction of polyphenols from chestnut peel using Box-Behnken Design

Erol¹,

İncedayı²,

Sarı³

et al. 2022

IFRJ

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“…Total Phenolic Content (TPC) was determined using a modified protocol by Dinardo et al (DiNardo et al, 2019a). A quantity of 1 mL of methanolic plum extract was mixed with 7.5 mL double-distilled water and 0.5 mL Folin-Ciocalteu reagent.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

“…A flow rate of 1 mL/min was used with 20 µL of sample injected. Chromatographic peaks were identified based on the retention time of standard compounds of ascorbic acid, neo-chlorogenic acid, and chlorogenic acid (Figure 1) (Brar, 2017) (DiNardo et al, 2019a. Standard solutions for each compound were prepared in methanol and diluted to various concentrations between 2.5 and 100 µg/mL.…”

Section: High-performance Liquid Chromatography (Hplc)mentioning

confidence: 99%

Effect of Chemical Pretreatment on Drying Kinetics and Physio-chemical Characteristics of Yellow European Plums

Brar

Kaur

Subramanian

et al. 2020

International Journal of Fruit Science

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Drying of plums to prunes is an important postharvest processing step, as it results in a product with higher nutrient density, increased shelf life, and significantly greater antioxidant and fiber content. However, due to the waxy layer present on the plums surface having low permeability toward moisture, plum dries very slowly which is an energy-demanding process. Therefore, to breakdown waxy layer on the surface and enhancement of skin moisture diffusivity, two genotypes (V91074 and V95141) of Yellow European Plums (YEPs) were dipped in 1% (w/ v) of Ascorbic Acid (AA), Citric Acid (CA), and Potassium Metabisulfite (KMS) solution for 1 min at 40°C. The pretreated YEPs were dried at three different temperatures (50°C, 60°C, and 70°C) until a final moisture content of approximately 30% (wet basis) was reached. It was observed that treated samples (AA and KMS) dried faster as compared to untreated samples, except for CA treatment where no significant difference in drying time was observed. One model cannot be selected for describing the thin layer drying characteristics of YEPs. Five out of 11 models used were found to be a perfect fit for genotype V91074 and genotype V95141, respectively. Pretreatment had a significant effect on effective moisture diffusivity (D eff ). D eff for untreated and treated plum samples ranged between 4.6 × 10 −11 to 8.6 × 10 −11 (m 2 /s) and 4.9 × 10 −11 to 9.1 × 10 −11 (m 2 /s). The drying temperature had a significant effect on phenolic content and antioxidant activity, whereas no significant effect of pretreatment was observed.

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“…Absorption for each sample was measured at 517 nm after 20 min of mixing the extract and DPPH solution. Free electrons present in DPPH get paired off in the presence of antioxidants resulting in lower absorption due to the extinction of purple color of DPPH solution (DiNardo et al, 2019a). Scavenging activity on DPPH radicals was expressed as the percentage (%) inhibition using the following equation:…”

Section: Dpph Radical Scavenging Activity Of Peach Powdermentioning

confidence: 99%

Optimization of Process Parameters for Foam-Mat Drying of Peaches

Brar

Kaur

et al. 2020

International Journal of Fruit Science

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Peach (Prunus persica) is a highly perishable fruit with short shelf-life and susceptible to mechanical damage during harvest and post-harvest operations such as sorting, processing, packaging, and transport. Therefore, converting peaches into dehydrated products will not only reduce their postharvest losses but also retain their nutritional and sensory qualities. The current study aimed at the optimization of process parameters of foammat drying for the production of peach powder from the peaches grown in Ontario, Canada. The operating parameters of foam-mat dryer such as temperatures (65°C, 70°C, and 75°C), foam thickness (3, 5, and 7 mm) and the concentration of foaming agents (soy and pea protein isolates (0.5% w/w, 1% w/w, and 1.5% w/w), were optimized using response surface methodology. The resulting peach powder obtained after drying was assessed for moisture, color, total phenols, antioxidant activity, microstructure, and thermal properties. It was observed that drying time increased with an increase in foam thickness and decreased with an increase in temperature and foaming agent concentrations. The optimum drying rate obtained for both proteins based foams was observed at 65°C. Physico-chemical analysis of peach powder showed significantly higher retention of bioactive components such as total phenols and antioxidants in foam mat dried peach powder containing PPI as the foaming agent. The differential scanning calorimetry thermogram for both protein isolates suggested a denaturation temperature of proteins was around 85°C. No significant difference was observed in the morphological structure of powders obtained by using both protein isolates as foaming agents.

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Optimization of microwave‐assisted extraction parameters and characterization of phenolic compounds in Yellow European Plums

Cited by 17 publications

References 40 publications

Valorisation of agricultural by-product: Optimisation of alcohol-based extraction of polyphenols from chestnut peel using Box-Behnken Design

Valorisation of agricultural by-product: Optimisation of alcohol-based extraction of polyphenols from chestnut peel using Box-Behnken Design

Effect of Chemical Pretreatment on Drying Kinetics and Physio-chemical Characteristics of Yellow European Plums

Optimization of Process Parameters for Foam-Mat Drying of Peaches

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