Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds

Reis, Sofia F.; Dilip, K.; Abu‐Ghannam, Nissreen

doi:10.1016/j.foodchem.2012.06.068

Cited by 96 publications

(79 citation statements)

References 23 publications

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“…Different steeping temperatures and times of water infusions resulted in extraction of different phenolic compounds. Reis et al [21] showed water as a good solvent to extract the considerable amount of phenolic compounds in apple pomace. This is in accordance with our results.…”

Section: Resultsmentioning

confidence: 99%

The Phenolic Composition and Antioxidant Activity of Tea with different Parts of Sideritis condensate at Different Steeping Conditions

Kara¹,

Şahin²,

Turumtay³

et al. 2014

JFNR

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Tea with different parts (flower, leaf, seed) of Sideritis condensate infused at different temperatures (60 and 100°C) and times (5, 10 and 30 minutes) were assessed for their phenolic composition and antioxidant activities. Leaf tea had the highest total phenolic content where as seed tea had the lowest.Leaves soaked at 100°C for 10 minutes had the highest total phenolic content. Total phenolic content of flower tea increased with increase in extraction temperature and time. Radical scavenging activities of leaves infused at 60°C for 5, 10 and 30 minutes were statistically in the same group but lower than those of leaves soaked at 100°C for 5, 10 and 30 min. The major phenolic compound identified from almost all aqueous infusions was the p-coumaric acid. The conditions of tea prepared from leaves of the Sideritis condensata at 100°C for 5, 10 and 30 minutes are the most appropriate conditions in regard to extraction of the highest total phenolics and the strongest antioxidant activity.

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Section: Resultsmentioning

confidence: 99%

The Phenolic Composition and Antioxidant Activity of Tea with different Parts of Sideritis condensate at Different Steeping Conditions

Kara¹,

Şahin²,

Turumtay³

et al. 2014

JFNR

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“…This might be due to the fact that phenolic compounds are often more soluble in organic solvents, less polar than water (Meneses et al, 2013). Moreover, the obtained values are in agreement with the content reported in other important antioxidant source by-products that are being studied for antioxidant activity, such as spent coffee grounds (13-35 mg gallic acid equivalents (GAE)/g dry matter) (Mussatto et al, 2011;Panusa et al, 2013), blackberry (50-80 mg GAE/g dry matter) (Aybastıer et al, 2013), brewer's spent grains (9.9 mg GAE/g dry matter) (Meneses et al, 2013), almond shells (38.0 mg GAE/g dry matter) (Sfahlan et al, 2009), or apple pomace, which was below 15 mg GAE/g dry matter (Reis et al, 2012). When comparing the results obtained for CS with the ones for coffee, it is apparent that the coffee waste has a similar phenolic content (Naidu et al, 2008).…”

Section: 36mentioning

confidence: 99%

Coffee silverskin: A possible valuable cosmetic ingredient

Rodrigues

Palmeira‐de‐Oliveira

Neves

et al. 2014

Pharmaceutical Biology

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Context: Currently, there is a great tendency in cosmetic area to use natural extracts. Coffee silverskin (CS) is the most abundant solid by-product generated during roasting of coffee processing. Objectives: To evaluate different CS extracts as promising cosmetic ingredients, regarding antioxidant, antimicrobial, and cytotoxic properties. Materials and methods: Aqueous, hydroalcoholic and ethanolic CS extracts were obtained by an environmentally friendly procedure considering costs and pollution. Extracts were characterized for total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), antimicrobial activity expressed as minimal inhibitory concentration (MIC) and cytotoxicity using the 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) and lactate dehydrogenase (LDH) assays in two skin cell lines (fibroblasts and keratinocytes). Results: The TPC of extracts was 18.33-35.25 mg of gallic acid equivalents per g of material on a dry basis (mg GAE/g db). The TFC of extracts was 1.08-2.47 mg cathechin equivalents per g dry material (mg CE/g db). The antioxidant activity was high, with values ranging between 95.95 and 216.40 mmol Fe 2+ /g for aqueous and alcoholic samples, respectively. Preliminary assays for antimicrobial potential showed that extracts display antibacterial activity. The MIC varied from 31.3 to 250 mg/mL for Gram-positive, and from 31.3 to 1000 mg/mL for Gram-negative. Extracts did not affect in vitro cell viability, with values near 100% in all concentrations tested. Conclusion: Results seem show that CS is a safe source of natural antioxidants with antifungal and antibacterial activity and no cytotoxicity, with potential usefulness for cosmetic applications.

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“…Total phenolics were determined in the methanol resuspended extracts using the FolineCiocalteu assay accordingly to the method described by the same authors (Reis, Rai, & Abu-Ghannam, 2012).…”

Section: Determination Of Phenolic Compoundsmentioning

confidence: 99%

“…The antioxidant capacity was evaluated in the methanol resuspended extracts by the DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) according to the methods described by Reis et al (2012).…”

Section: Antioxidant Capacity Evaluationmentioning

confidence: 99%

Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain

Reis¹,

Abu‐Ghannam²

2014

LWT - Food Science and Technology

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Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds

Cited by 96 publications

References 23 publications

The Phenolic Composition and Antioxidant Activity of Tea with different Parts of <i>Sideritis</i><i> </i><i>condensate</i><i> </i>at Different Steeping Conditions

The Phenolic Composition and Antioxidant Activity of Tea with different Parts of <i>Sideritis</i><i> </i><i>condensate</i><i> </i>at Different Steeping Conditions

Coffee silverskin: A possible valuable cosmetic ingredient

Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain

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