Simultaneous separation and purification of total polyphenols, chlorogenic acid and phlorizin from thinned young apples

Sun, Lijun; Guo, Yurong; Fu, Chengcheng; Li, Jingjing; Li, Zhuo

doi:10.1016/j.foodchem.2012.09.036

Cited by 113 publications

(89 citation statements)

References 36 publications

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“…Hence, there are a lot of thinned young apples (~1.6 million tonnes) produced annually in China, and these apples (~around one month after blossom) are usually discarded in grove (Dou, Meng, Liu, Li, Ren, & Guo, 2015). However, this is a waste of agricultural and food resources, due to the relatively high content of phenolic compounds in young apples (Sun, Guo, Fu, Li, & Li, 2013). Besides, the discarded apples rot in the grove soil, increasing the soil acidity and thus disturbing the microbial community in the grove soil.…”

Section: Introductionmentioning

confidence: 99%

“…Although the purities of these products are above 90%, relatively low yield and high cost are two restraining factors that should be considered further for industrial large-scale production. In addition, macroporous resins have been widely applied in enrichment of a certain phenolic compound because of the good adsorption and desorption properties, low cost and easy regeneration (Sun, Guo, Fu, Li, & Li, 2013;Sun et al, 2015;Zhang, Yang, Zhao, & Liu, 2008). However, the purity of target phenolic compound has not been significantly improved (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, this structure allows stronger both hydrophobic interaction and hydrogen bonding between adsorbent and adsorbate (Gao et al, 2011). By this way, individual phenolic compounds can be separated and purified according to the difference in molecular polarity (Sun, Guo, Fu, Li, & Li, 2013). Here, we established a hypothesis that target phenolic compounds may be separated initially by a macroporous resin, and then purified further by a polyamide resin.…”

Section: Introductionmentioning

confidence: 99%

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Simultaneous separation and purification of chlorogenic acid, epicatechin, hyperoside and phlorizin from thinned young Qinguan apples by successive use of polyethylene and polyamide resins

et al. 2017

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Please cite this article as: Sun, L., Liu, D., Sun, J., Yang, X., Fu, M., Guo, Y., Simultaneous separation and purification of chlorogenic acid, epicatechin, hyperoside and phlorizin from thinned young Qinguan apples by successive use of polyethylene and polyamide resins, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/ j.foodchem. 2017.03.065 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Simultaneous separation and purification of chlorogenic acid, epicatechin, hyperoside and phlorizin from thinned young Qinguan apples by successive use of polyethylene and polyamide resins

et al. 2017

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“…The harvest season of 'Nagafu 2' apples is in October each year. YAP was extracted and separated from thinned young apples using macroporous resin according to our previously reported method (Sun, Guo, Fu, Li, & Li, 2013). Briefly, 500 g of young apples were ground into 3-4 mm particles and extracted with 5000 mL of 60% ethanol solution at 65°C for 3 h. Then, the extraction solution was filtered and concentrated to remove ethanol in a rotary evaporator at 65°C.…”

Section: Preparation Of Yapmentioning

confidence: 99%

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

Sun

Meng

et al. 2016

CyTA - Journal of Food

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The aim of this study was to study the antioxidant and antibacterial activities of young apple polyphenols (YAP) and to investigate the application of YAP in grass carp fillets (GCF) stored at 4°C for retarding lipid and protein degradation. The results indicated that YAP had high antioxidant activities in vitro, and the addition of YAP to GCF during low-temperature storage could significantly inhibit the microbial growth; retard the decrease in contents of fatty acids for both unsaturated and saturated ones; and minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl group. The profiles of GCF in the presence and absence of YAP under a scanning electron microscope indicated that YAP could protect GCF from destruction that was resulted from fish deterioration. Therefore, YAP may be developed as natural antioxidants to control lipid and protein degradation and to extend shelf life of freshwater fish fillets.Actividades antioxidantes de polifenoles de manzanas verdes y sus efectos conservantes en los lípidos y las proteínas de filetes de carpa herbívora (Ctenopharyngodon idellus) RESUMEN El objetivo de este trabajo fue estudiar las actividades antioxidantes y antibacterianas de los polifenoles de manzanas verdes (YAP) e investigar la aplicación de YAP en los filetes de carpa herbívora (GCF) almacenados a 4°C para retardar la degradación lipídica y proteínica. Los resultados indicaron que YAP tenían una actividad antioxidante in vitro alta, además la adición de YAP a GCF durante el almacenamiento a baja temperatura podría inhibir significativamente el crecimiento microbiano, retardar la disminución de los contenidos de ácidos grasos insaturados y saturados, además de minimizar la degradación de la proteína miofibrilar soluble en sal y el grupo sulfhídrico. Los perfiles de GCF en presencia y ausencia de YAP bajo microscopio electrónico de barrido indicaron que YAP podría proteger a GCF de la destrucción debida a la deterioración del pescado. Por lo tanto, YAP podrían ser desarrollados como antioxidantes naturales para controlar la degradación lipídica y proteínica, además de extender el tiempo de almacenamiento de los filetes de pescado de agua dulce. ARTICLE HISTORY

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“…Apple is the pomaceous fruit of apple tree and known to be an important source of bioactive nutrition in human's diets (Sun, Guo, Fu, Li, & Li, 2013). It has been revealed that apple extracts, such as polyphenols and polysaccharides, are beneficial to human health and have a potential of preventing cardiovascular diseases (Chai et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Characterization, antioxidant activities and hepatoprotective effects of polysaccharides from pre-pressing separationFujiapple peel

Sun

Meng

Sun

et al. 2017

CyTA - Journal of Food

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Characterization, antioxidant activities and hepatoprotective effects of polysaccharides from prepressing separation apple (Fuji) peel pomace were investigated in this study. Gel permeation chromatography indicated that apple peel polysaccharides (APPs) were a kind of heteropolysaccharides composed of three fractions with homogenous polarity. Both GC-MS and HPLC analysis showed that arabinose, galactose and galacturonic acid were the main monosaccharides in APP. In vitro antioxidant activities of APP were characterized. Furthermore, administration of APP (450 mg/ kg bw) in mice significantly decreased the CCl 4 -induced elevations of serum alanine aminotransferase, asparate aminotransferase and lactic dehydrogenase activities, and hepatic malondialdehyde level and inhibited the decreases in superoxide dismutase and glutathione peroxidase activities caused by CCl 4 . Histopathological observation further confirmed that APP could protect the liver tissues from CCl 4 -induced histological alternation. These findings indicate that APP has the antioxidant and hepatoprotective potentials and provide a scientific basis for comprehensive utilization of pre-pressing separation apple peel pomace.Caracterización, actividad antioxidante y efectos hepatoprotectores de polisacáridos de la separación de la pela de manzana Fuji previamente prensada RESUMEN En este estudio se investigaron la caracterización, la actividad antioxidante y los efectos hepatoprotectores de los polisacáridos de la separación del orujo de pela de manzana (Fuji) previamente prensado. La cromatografía de permeación en gel indicó que los polisacáridos de la pela de manzana (APP) eran un tipo de heteropolisacáridos compuestos de tres fracciones con polaridad homogénea. Los dos análisis GC-MS y HPLC mostraron que la arabinosa, la galactosa y el ácido galacturónico fueron los principales monosacáridos en APP. Se caracterizó la actividad antioxidante in vitro de APP. Además, la administración de APP (450 mg/kg bw) en ratones disminuyó significativamente las elevaciones inducidas con CCl 4 de la alanina aminotransferasa sérica, el aspartato aminotransferasa, la actividad lactato deshidrogenasa y el nivel hepático de malondialdehído, además inhibió la disminución de la actividad de superóxido dismutasa y glutatión peroxidasa causada por CCl 4 . Posteriormente la observación histopatológica confirmó que APP podría proteger los tejidos del hígado de la alternación histológica inducida con Cl 4 . Estos hallazgos indican que APP tiene potencial antioxidante y hepatoprotector, además proporciona una base científica para una utilización integral de la separación de orujo de pela de manzana previamente prensado. ARTICLE HISTORY

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Simultaneous separation and purification of total polyphenols, chlorogenic acid and phlorizin from thinned young apples

Cited by 113 publications

References 36 publications

Simultaneous separation and purification of chlorogenic acid, epicatechin, hyperoside and phlorizin from thinned young Qinguan apples by successive use of polyethylene and polyamide resins

Simultaneous separation and purification of chlorogenic acid, epicatechin, hyperoside and phlorizin from thinned young Qinguan apples by successive use of polyethylene and polyamide resins

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

Characterization, antioxidant activities and hepatoprotective effects of polysaccharides from pre-pressing separationFujiapple peel

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