Optimization of Subcritical Water Mediated Extraction of Apple Pomace Polyphenolics and their Antioxidant Activity

Ibrahim, Salis; Santos, Regina Consolação dos; Bowra, Steve

doi:10.4172/2157-7064.1000410

Cited by 9 publications

(8 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Water is environmentally friendly, non-toxic, easily accessible and inexpensive solvent for the extraction of phytochemicals from plant materials (Çam & Aaby, 2010). In addition it has been shown that, subcritical water mediated extraction is efficient and can provide higher extraction yields from solid samples (Luque de Castro et al, 1999;Ibrahim et al, 2018). Subcritical water refers to liquid water at a temperature between the atmospheric boiling point and the critical temperature (374 o C) of water.…”

Section: Flavonoid General Structurementioning

confidence: 99%

“…Design of experiments for the subcritical water extraction were done according to (Ibrahim et al, 2018) which were composed of screening experiments and the actual design by response surface methodology (RSM). Screening experiments were conducted to identify effects of dependent variables such as temperature, solid to solvent ratio and residency time on overall recovery of the polyphenolic compounds.…”

Section: Experimental Designmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Extraction Conditions for Recovery of Chlorogenic Acid and Flavonoids from Wet Cider Apple Pomace under Subcritical Water

Ibrahim¹,

Santos²,

Bowra³

2019

JFR

Self Cite

View full text Add to dashboard Cite

Industrial wet cider apple pomace was subjected to subcritical water mediated hydrolysis in a batch reactor with varying experimental conditions such as solid-to- solvent ratio (1-8 % w/v), temperature (100- 200 oC) and a residency time (10-30 min) to understand the effects of the experimental conditions on overall recovery of polyphenolic compounds. Chlorogenic acid and some flavonoids were identified and quantified by high performance liquid chromatography (HPLC-DAD). Higher yields of chlorogenic acid and the flavonoids were obtained between 100- 150 oC for residence time of 20 minutes. Solid-to solvent ratio and temperature played a significant role in the recovery of the polyphenolic compounds (p< 0.05). The results demonstrated that, residence time at a fixed extraction condition was less significant (p> 0.05). However, it was significant for yield of degradation compounds such as protocatechuic aldehyde, 5- HMF and furfural. Subcritical water selectively influenced the chemical structure of the polyphenolic compounds.

show abstract

Section: Flavonoid General Structurementioning

confidence: 99%

Section: Experimental Designmentioning

confidence: 99%

Effect of Extraction Conditions for Recovery of Chlorogenic Acid and Flavonoids from Wet Cider Apple Pomace under Subcritical Water

Ibrahim¹,

Santos²,

Bowra³

2019

JFR

Self Cite

View full text Add to dashboard Cite

show abstract

“…Such changes may enhance polyphenol extraction since it facilitates the extraction of polyphenolic compounds with different polarities [13,14]. Moreover, high diffusivity and low viscosity of water at high temperatures leads to the enhanced solubility and effective mass transfer of solutes, resulting in improved extraction efficiency of polyphenolic compounds characterized by favorable antioxidant properties [15][16][17][18][19][20][21]. For instance, a research by Lee, et al [22], showed that polyphenolic compounds extracted from onion peel using SWE, possessed favorable antioxidant and antimicrobial activities.…”

Section: Introductionmentioning

confidence: 99%

“…In two studies carried out on the optimization of SWE of polyphenolic compounds from AP, the impacts of temperature, time and solid to solvent ratio have been investigated on TPC yield. For instance, in one study, optimum TPC yield (49.86 ± 1.6 mg GAE/g db) and antioxidant activity (99285 µmol Trolox equivalent/g db) of the polyphenolic extract was achieved using wet AP with solid to solvent ratio of 1% at 200 °C, and residence time of 30 min [18]. In another study, the effect of extraction temperature and time in SWE of polyphenols from AP was investigated and the maximum antioxidant activity and minimum formation of brown color compounds was obtained at temperature of 125 °C after 3 min [21].…”

Section: Introductionmentioning

confidence: 99%

Green recovery of polyphenolic compounds from food industry apple waste using subcritical water

Hobbi¹,

Okoro²,

Musonge

et al. 2022

Preprint

View full text Add to dashboard Cite

Subcritical water extraction (SWE) technology, as an environmentally sustainable technique, was applied to optimize the recovery of polyphenolic compounds from apple pomace (AP). Box–Behnken experimental design approach was used to investigate the effects of four process variables; extraction temperature (100-220 ºC), extraction time (30-120 min), mean sample particle size (500-1000 µm) and solid to solvent ratio (1-10 g/100 mL) on total polyphenolic compounds (TPC) yield. The SWE conditions for the optimal TPC of 39.08 ± 1.10 mg GAE per g of AP on dry basis (db) were determined to be temperature of 203.71 ºC, time of 75 min, solid to solvent ratio of 1 g/100 mL and a mean sample particle size of 500 µm. The temperature and solid to solvent ratio were determined as the most statistically significant process variables that influenced TPC yield. At the optimum conditions, antioxidant activity (% DPPH inhibition activity) of the polyphenolic extract was found in the range of 15.38–92.90% as compared to ascorbic acid (8.64–95.90%). The findings of this study proposed that SWE as a green and efficient technology provided significant advantage in term of polyphenolic compounds yield, and AP could be utilized as potential raw material for SWE of valuable antioxidant polyphenolic compounds.

show abstract

“…Approximately 9 × 10 6 tonnes of apple pomace are produced globally per annum [13]. A recent study has demonstrated that subcritical water, a green solvent, can support the efficient and effective extraction of polyphenolic compounds with relatively high antioxidant activity from apple pomace [14]. However phenolic compounds can undergo molecular transformation through oxidation when exposed to severe environmental conditions such as high temperature and humidity which potentially reduce the efficacy within cosmetic, nutraceutical pharmaceutical and food formulations.…”

Section: Introductionmentioning

confidence: 99%

Improving Oxidative Stability of Polyphenolic Fraction of Apple Pomace by Encapsulation Using Naturally Occurring Polymers

Ibrahim¹,

Bowra²

2019

JEAS

Self Cite

View full text Add to dashboard Cite

Polyphenolic compounds with relatively high antioxidant activity obtained from subcritical water extraction of apple pomace were assessed for encapsulation by spray drying technique, making use of polymeric substances co-extracted with the polyphenolic compounds. Comparative assessments were carried out of the directly encapsulated subcritical water extract (SWE) products with particles formed when encapsulated with the addition of hydroxyl propyl-β-Cyclodextrin (SWE + HPβ-CD). The powders were characterized for their physico-chemical properties such as, moisture content, density, particle size, hygroscopicity to assess their suitability within cosmetic formulations. The SWE and SWE + HPβ-CD encapsulated products resulted in different physical properties. Although the particle size was less than 4 μm for both products, the direct encapsulation (SWE) was highly hygroscopic and this property was significantly reduced with addition of HPβ-Cyclodextrin (SWE + HPβ-CD). Scanning electron microscopy (SEM) and Fourier Transform Infra-red (FT-IR) spectroscopic were employed to analyse the micronised powders to support evidence of encapsulation. Both techniques revealed the interaction between compounds in extract and the carrier HPβ-Cyclodextrin suggesting successful encapsulation. The effect of storage conditions on retention of antioxidant activity of the subcritical water extract was evaluated within 35 days for extracts with and without the carrier HPβ-Cyclodextrin. Hydroxyl propyl-β-Cyclodextrin offered protection against degradation of antioxidant compounds thereby potentially extending the shelf-life and making the encapsulated powder suitable for incorporation in cosmetic and pharmaceutical applications.

show abstract

Optimization of Subcritical Water Mediated Extraction of Apple Pomace Polyphenolics and their Antioxidant Activity

Cited by 9 publications

References 42 publications

Effect of Extraction Conditions for Recovery of Chlorogenic Acid and Flavonoids from Wet Cider Apple Pomace under Subcritical Water

Effect of Extraction Conditions for Recovery of Chlorogenic Acid and Flavonoids from Wet Cider Apple Pomace under Subcritical Water

Green recovery of polyphenolic compounds from food industry apple waste using subcritical water

Improving Oxidative Stability of Polyphenolic Fraction of Apple Pomace by Encapsulation Using Naturally Occurring Polymers

Contact Info

Product

Resources

About