Extraction, isolation of heat-resistance phenolic compounds, antioxidant properties, characterization and purification of 5-hydroxymaltol from Turkish apple pulps. (15th December 2018)

• Record Type: Journal Article
• Authors: Demirci, Mehmet Ali; Ipek, Yaşar; Gul, Fatih; Ozen, Tevfik; Demirtas, Ibrahim
• Is Part Of: Food chemistry. Volume 269(2018)
• Page Start: 111
• Page End: 117
• Publication Date: 2018-12-15
• Subjects: Apple pulp extract -- Natural phenolics -- 5-hydroxymaltol -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.06.147
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Gentisic acid, morine and fumaric acid have higher quantity. 16 Phenolic compounds and 19 unknown components were detected. 5-Hydroxymaltol have higher antioxidant activity tested IC50 and EC50. 5-Hydroxymaltol, APEA and APBU exhibited antioxidant capacities. Abstract: Apple pulps (AP) were obtained as a side product in fruit juice factories and contains valuable phenolic compounds. The dried AP was subjected to extraction with water, ethyl acetate (APEA) and n -butanol (APBU), respectively. 5-Hydroxymaltol (5-HM) was isolated and confirmed by NMR techniques. The HPLC-TOF/MS analysis revealed the presence of 16 components including major components of morine, gentisic, 4-hydroxybenzoic, vanillic and fumaric acid. The antioxidant activities were evaluated with total antioxidant activity, reducing power, inhibition of lipid peroxidation, metal chelating, free radical and H2 O2 scavenging activities. 5-HM, APEA and APBU exhibited the in vitro antioxidant activities in a concentration-dependent and moderate manner. The IC50 values were effective for free radical scavenging activity of 5-HM (8.22 μg mL −1 ), H2 O2 scavenging activity for APEA (8.12 μg mL −1 ) and inhibition of lipid peroxidation for APEA (0.93 μg mL −1 ). The 5-HM and APEA have antioxidant capacities and also feasible to apply variety in vivo tests.