2020
DOI: 10.1111/jfpp.15126
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Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study

Abstract: The present study aims to valorize the apple peels (AP) and grape seeds (GS) by the fortification of the yogurts using their powder. Firstly, the optimization of the extraction parameters for assessing maximum of total phenolic content (TPC) was achieved. Under the optimized conditions, the experimental maximum yields of TPC were 19.33 ± 2.33 and 240.59 ± 4.77 mg Gallic Acid Equivalents (GAE)/100 g Dry Weight (DW) for AP and GS, respectively, which was in close agreement with predicted values (19.32 ± 0.91 and… Show more

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Cited by 22 publications
(23 citation statements)
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“…The TPC in the PP extracts were measured following the Folin–Ciocalteu method reported previously [ 32 ]. The PP extract (100 µL) was mixed with 500 µL of Folin–Ciocalteu reagent, followed by adding 1500 µL of sodium bicarbonate solution (20%, w/v ).…”
Section: Methodsmentioning
confidence: 99%
See 2 more Smart Citations
“…The TPC in the PP extracts were measured following the Folin–Ciocalteu method reported previously [ 32 ]. The PP extract (100 µL) was mixed with 500 µL of Folin–Ciocalteu reagent, followed by adding 1500 µL of sodium bicarbonate solution (20%, w/v ).…”
Section: Methodsmentioning
confidence: 99%
“…After incubation at room temperature for 15 min, the absorbance was determined at 430 nm. The TFC was expressed as milligram quercetin equivalent (QE) per 100 g DW of PP (mg QE/100 g DW) [ 32 ].…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…Grape seeds and apple peels were also valorized as sources of natural antioxidants, especially phenolic compounds, through the fortification of yogurts with these bioresidues powders [ 110 ]. In this line, the authors also optimized the extraction conditions, using green solvents, to obtain extracts with high phenolic compounds content from these by-products.…”
Section: Value-added Compounds In the Development Of Innovative Food Productsmentioning
confidence: 99%
“…. In addition Brahmi et al (2021) reported that total phenolic content (TPC) of grape seeds extract was (240.59 ± 7.77 mg GAE/g) and total flavonoids content (TFC) was (6.89 ± 0.23 mg QE/g) [37]. Garcia-Jares et al (2015) noticed that the TPC were from 99 to 121 mg GAE/g in the GS of 11 Spain grape varieties [38].…”
Section: Total Phenols and Flavonoids Contents In Grape Seeds And Mandarin Peelsmentioning
confidence: 99%