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

Plaza, Merichel LU ; Abrahamsson, Victor LU and Turner, Charlotta LU (2013) In Journal of Agricultural and Food Chemistry 61(23). p.5500-5510
Abstract
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,... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
antioxidant capacity, apple byproduct, caramelization, desirability, function, flavonols, Maillard reaction, polyphenols, PHWE, response, surface methodology
in
Journal of Agricultural and Food Chemistry
volume
61
issue
23
pages
5500 - 5510
publisher
The American Chemical Society
external identifiers
  • wos:000320483700010
  • scopus:84879010037
ISSN
0021-8561
DOI
10.1021/jf400584f
language
English
LU publication?
yes
id
52f03226-bab8-4a04-8e0a-b5d10b3bcfaa (old id 3979791)
date added to LUP
2013-09-04 11:44:44
date last changed
2019-05-14 01:38:02
@article{52f03226-bab8-4a04-8e0a-b5d10b3bcfaa,
  abstract     = {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       = {Plaza, Merichel and Abrahamsson, Victor and Turner, Charlotta},
  issn         = {0021-8561},
  keyword      = {antioxidant capacity,apple byproduct,caramelization,desirability,function,flavonols,Maillard reaction,polyphenols,PHWE,response,surface methodology},
  language     = {eng},
  number       = {23},
  pages        = {5500--5510},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Extraction and Neoformation of Antioxidant Compounds by Pressurized Hot Water Extraction from Apple Byproducts},
  url          = {http://dx.doi.org/10.1021/jf400584f},
  volume       = {61},
  year         = {2013},
}