Extraction and Neoformation of Antioxidant Compounds by Pressurized Hot Water Extraction from Apple Byproducts

Summary, in English

There is a great interest in searching for new environmentally sustainable techniques to enhance the use of agricultural byproducts. In this work, a response surface methodology was used to study the influence of the two independent variables, temperature (25-200 degrees C) and extraction time (3-17 min), in the extraction of antioxidants by pressurized hot water extraction (PHWE) from industrial apple byproducts. The optimized extraction method for determination of flavonols was at 120 degrees C and 3 min, giving a predicted total yield of flavonols of 1.3 mu mol/g dry apple byproduct Results obtained suggest that new antioxidant compounds were formed at the higher extraction temperatures. A desirability function response surface, considering maximum antioxidant capacity and minimal formation of brown color, was calculated and gave an optimum of 125 degrees C and 3 min. This latter PHWE method correlates well with the obtained results for flavonols; thus, a desirability function is a simpler alternative method for finding optimal conditions.

• Author: Merichel Plaza; Victor Abrahamsson; Charlotta Turner
• Department/s: Centre for Analysis and Synthesis
• Publishing year: 2013
• Language: English
• Pages: 5500-5510
• Publication/Series: Journal of Agricultural and Food Chemistry
• Volume: 61
• Issue: 23
• Links: http://dx.doi.org/10.1021/jf400584f
• Document type: Journal article
• Publisher: The American Chemical Society (ACS)
• Topic: Agricultural Science, Forestry and Fisheries
• Keywords: antioxidant capacity; apple byproduct; caramelization; desirability; function; flavonols; Maillard reaction; polyphenols; PHWE; response; surface methodology
• Status: Published
• Project: ANTIDIABETIC FOOD CENTRE
• ISBN/ISSN/Other: ISSN: 0021-8561