Comparison of selected clean and green extraction technologies for biomolecules from apple pomace. Issue 15 (2nd August 2018)

• Record Type: Journal Article
• Authors: Zhang, Zhihang; Poojary, Mahesha M.; Choudhary, Alka; Rai, Dilip K.; Tiwari, Brijesh K.
• Other Names: Ibáñez Elena guestEditor.; Herrero Miguel guestEditor.
• Is Part Of: Electrophoresis. Volume 39:Issue 15(2018)
• Page Start: 1934
• Page End: 1945
• Publication Date: 2018-08-02
• Subjects: Bioactives -- Enzyme‐assisted extraction -- Pectin extraction -- Phenolic profile -- Phenolics -- Ultrasound‐assisted extraction; Electrophoresis -- Periodicals; Electrophoresis -- Periodicals; 541.372
• DOI: 10.1002/elps.201800041
• Languages: English
• ISSNs: 0173-0835

Abstract

Abstract: Apple pomace has been considered as a sustainable source for antioxidant phenolic compounds. Previous reports show extraction of total phenolic contents (TPCs) by following various conventional and nonconventional techniques; however, a comparative study has not been reported. In the present work, conventional extraction was compared with several nonconventional extraction methods including ultrasound‐assisted extraction, microwave‐assisted extraction, high‐speed homogenization. Moreover, efficacy of combined treatments, including high‐speed homogenization coupled with microwave‐assisted extraction and ultrasound‐assisted enzymatic extraction, was evaluated for the recovery of TPC. The results revealed that ultrasound‐assisted enzymatic extraction results in the highest TPC (4.62 mg GAE/g); moreover, it simultaneously enabled the recovery of low methoxy pectins with the degree of methylation ranging from 14.03 to 28.85%. The LC‐Q‐TOF analysis revealed the presence of various phenolic acids and flavonoids. The 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging assay showed that the phenolic‐rich extracts had IC50 values ranging from 27.1 to 54.6 mg trolox/L depending on the extraction parameters.