Extraction and Neoformation of Antioxidant Compounds by Pressurized Hot Water Extraction from Apple Byproducts
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3979791
- author
- Plaza, Merichel LU ; Abrahamsson, Victor LU and Turner, Charlotta LU
- organization
- publishing date
- 2013
- 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 (ACS)
- external identifiers
-
- wos:000320483700010
- scopus:84879010037
- pmid:23675866
- ISSN
- 0021-8561
- DOI
- 10.1021/jf400584f
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- id
- 52f03226-bab8-4a04-8e0a-b5d10b3bcfaa (old id 3979791)
- date added to LUP
- 2016-04-01 10:56:00
- date last changed
- 2024-05-06 00:57:43
@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}}, keywords = {{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 (ACS)}}, 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}}, doi = {{10.1021/jf400584f}}, volume = {{61}}, year = {{2013}}, }