Purification of polyphenols from kiwi fruit peel extracts using macroporous resins and high‐performance liquid chromatography analysis

Abstract

Summary An efficient strategy for the purification of polyphenols from kiwi fruit peel extracts was developed in this study. Six different macroporous resins were evaluated in static adsorption and desorption tests, and NKA‐II resin was used for further test because of its high adsorption capacity (21.28 mg g−1 dry resin) and desorption ratio (84.92%). The adsorption mechanism of the NKA‐II resin indicated that pseudo‐second‐order kinetics and the Freundlich isotherm model could adequately explain the adsorption process, and the thermodynamic tests showed that the process was endothermic, spontaneous and feasible. Furthermore, by optimising the dynamic adsorption and desorption parameters, the purity of the final polyphenols improved dramatically from 33.2% to 55.26%. In addition, the qualitative and quantitative determinations of the polyphenols before and after purification were conducted by a high‐performance liquid chromatography (HPLC) method. The results of this study showed that the developed method provided a promising basis for the large‐scale purification of polyphenols from kiwi fruit peel.

Effect of 1‐methylcyclopropene (1‐MCP) on ripening and volatile compounds of blueberry fruit

“…The volatile aroma compounds of blueberries play an important role in enhancing taste. Nevertheless, the use of 1‐MCP may reduce the production of aromatic substances (Balbontín, Gaete‐Eastman, Vergara, Herrera, & Moya‐Leon, 2007; Guo, Qiao, Zhang, Ren, & Li, 2018), although it can delay the ripening of fruit. Furthermore, consumer difference tests indicated that people can differentiate the 1‐MCP‐treated apples from the control group (Marin, Colonna, Kudo, Kupferman, & Mattheis, 2009; Quan et al., 2017).…”

Fuji apple ( Malus domestica Borkh. cv. Red Fuji) pomace extracts as a source of antimicrobial and antioxidant polyphenols

“…Both PPE and CPE showed significantly lower (p < 0.05) reducing power with all concentrations tested compared to that of L-ascorbic acid; meanwhile, PPE exhibited a significantly higher (p < 0.05) reducing power than that of CPE with all concentrations tested. In summary, the reducing capacity of tested materials to Fe 3+ in this assay was as follows: L-ascorbic acid > PPE > CPE, and it demonstrated that PPE had stronger anti-oxidant activity than that of CPE, which could be due to its higher content of polyphenols (Guo et al, 2018).…”

Análises Físico-Química E Microbilógicas De Farinha Elaborada Do Aproveitamento Da Casca De Kiwi

“…O kiwi é o fruto proveniente de uma planta de videira perene que sofre desfolhação, contém altos níveis de antioxidantes benéficos, como vitamina C, vitamina E, carotenóides e compostos fenólicos. De maneira mais abundante estão presentes os polifenóis, que são importantes componentes pois apresentam propriedades antioxidantes, antivirais, antigênicas, antimicrobianas e anticancerígenas e são utilizados em o tratamento de doenças cardiovasculares (GUO et al, 2018).…”

“…These results are important because they demonstrate that the processing for flour preparation met the requirements for its future use in the manufacture of new food products. Com o crescimento do indústria de processamento de kiwi, houve também o aumento na geração de maior quantidade de resíduos, causando problemas econômicos e ambientais (GUO et al, 2018). Os resíduos de frutas (casca e semente) podem apresentar maior conteúdo nutricional do que as partes comestíveis.…”