Abstract
ABSTRACTAqueous two-phase system (ATPS) is regarded as an effective and eco-friendly technique to extract some bioactive compounds. In order to promote the added value and reduce the discharge in the industrial processing of apricot kernels, the aqueous two-phase extraction conditions were optimized with the evaluation of the distribution coefficient (K), ratio of volume (R) and extraction yield (Y) to obtain a higher extraction of amygdalin from the debitterizing water concentrate (DWC) in this paper. The results indicate that the optimal conditions were as follows: 30% (w/w) ethanol and 20% (w/w) ammonium sulfate of the ATPS, at 35°C and pH of 7. Under these conditions, the highest extraction yield was 90.37% and the purity could be increased by more than two times. In a word, the ATPS can be considered as an effective method to recycle the amygdalin from the DWC in the apricot kernels processing.
Highlights
Apricot (Prunus armeniaca L.) is included in the genus prunus of the subfamily Prunoideae in the family Rosaceae, mainly distributed in the Central and West Asia, and Western China
Wang, and Zhan (2010) with conventional extraction methods, respectively. All these results suggest that the optimized Aqueous two-phase system (ATPS) composed of EtOH and (NH4)2SO4 was suitable for the extraction of amygdalin, and can greatly increase the added value of apricot kernels and decrease the waste of resources
The factors affecting the extraction efficiency of amygdalin using ATPS were investigated in this paper such as the composition of ATPS, the temperature and pH
Summary
Apricot (Prunus armeniaca L.) is included in the genus prunus of the subfamily Prunoideae in the family Rosaceae, mainly distributed in the Central and West Asia, and Western China. (Sharma, Gupta, Abrol, & Joshi, 2014), which has been reported to cause acute and sub-acute health problem due to its once higher intake (Alexander et al, 2016), and the main reason can be attributed to the toxic hydrogen cyanide (HCN) generated from the hydrolysis of amygdalin in the apricot kernels (Zhang, Song, Wang, Zhao, & Fan, 2016). The amygdalin greatly contributes to the bitterness of the apricot kernels, so it is essential to remove bitterness before consumption. There are several literatures about the removal of bitterness, i.e. the de-toxification or debitterizing, and the mostly employed conventional debitterizing method in industry is to immerse the apricot kernels with hot water (60–70oC) for 6–7 h till no bitterness tasted by sensory evaluation (Song, Zhang, Fan, & Zhang, 2017). It is very essential to think about its recycling from the debitterizing water and
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