Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques.
Red Delicious apple pomace was produced at laboratory scale with a domestic blender and different non-conventional extraction techniques were performed to isolate phenolic compounds, such as ultrasound-assisted extraction (UAE), ultraturrax extraction (UTE), accelerated solvent extraction (ASE) and pulsed electric field (PEF) extraction pre-treatment. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. Phloridzin, the main phenolic compound in apples, was determined by chromatographic analysis Q-TOF-LC/MS. The results obtained with these techniques were compared in order to identify the most efficient method to recover polyphenols. The highest value of TPC (1062.92 ± 59.80 µg GAE/g fresh apple pomace) was obtained when UAE was performed with EtOH:H2O (50:50, v/v), while ASE with EtOH:H2O (30:70, v/v) at 40 °C and 50% of flush was the most efficient technique in the recovery of phloridzin. The concentration of the main phenolic compounds ranged from 385.84 to 650.56 µg/g fresh apple pomace. The obtained results confirm that apple pomace represents an interesti-ng by-product, due to the presence of phenolic compounds. In particular, phloridzin could be considered a biomarker to determine the quality of numerous apple products. Therefore, this research could be a good starting point to develop a value-added product such as a functional food or nutraceutical.
['Pollini|Luna|L|0000-0003-4082-1332', 'Cossignani|Lina|L|0000-0003-3433-604X', 'Juan|Cristina|C|', 'Mañes|Jordi|J|0000-0002-0289-4752']
D000975:Antioxidants D002851:Chromatography, High Pressure Liquid D000431:Ethanol D005419:Flavonoids D027845:Malus D013058:Mass Spectrometry D010636:Phenols D010936:Plant Extracts D059808:Polyphenols
apple pomace non-conventional extractions UAE UTE ASE PEF phloridzin Q-TOF-LC/MS polyphenols