Abstract
Apples are an important source of biologically active compounds. Consequently, we decided to model hard gelatin capsules with lyophilized apple powder by using different excipients and to evaluate the release kinetics of phenolic compounds. The apple slices of “Ligol” cultivar were immediately frozen in a freezer (at −35°C) with air circulation and were lyophilized with a sublimator at the pressure of 0.01 mbar (condenser temperature, −85°C). Lyophilized apple powder was used as an active substance filled into hard gelatin capsules. We conducted capsule disintegration and dissolution tests to evaluate the quality of apple lyophilizate-containing capsules of different encapsulating content. Individual phenolic compounds can be arranged in the following descending order according to the amount released from the capsules of different compositions: chlorogenic acid > rutin > avicularin > hyperoside > phloridzin > quercitrin > (−)-epicatechin > isoquercitrin. Chlorogenic acid was the compound that was released in the highest amounts from capsules of different encapsulating content: its released amounts ranged from 68.4 to 640.3 μg/mL. According to the obtained data, when hypromellose content ranged from 29% to 41% of the capsule mass, the capsules disintegrated within less than 30 min, and such amounts of hypromellose did not prolong the release of phenolic compounds. Based on the results of the dissolution test, the capsules can be classified as fast-dissolving preparations, as more than 85% of the active substances were released within 30 min.
Highlights
Apples are among the most consumed fruits in Lithuania and worldwide
Ethanol extracts of the lyophilized apple powder were lyzed by applying high performance liquid chromatography (HPLC)
The obtained allowed for an accurate assessment of the qualitative and quantitative composition of inresults allowed for an accurate assessment of the qualitative and quantitative composition dividual phenolic compounds in the studied apple lyophilisate powder
Summary
According to the data of 2020, 84.63 million tons of apples were grown in the world [1]. The greatest amounts of apples are grown in China (around 40.92 million tons). In the healthy food chain, apples are an important source of biologically active compounds [4]. They have been found to contain a complex of phenolic (8.2–360.75 mg/g−1 ) [5], and triterpenic (0.47–3.75 mg/g−1 ) [6] compounds, glucose (1.96–75.91 mg/g−1 ), fructose (15.52–342.14 mg/g−1 ), sucrose (11.81–43.79 mg/g−1 ), xylitol (1.01–13.79 mg/g−1 ), pectins (4.05–19.72 mg/g−1 ), organic acids (malic acid (38.96–107.28 mg/g−1 ), citric acid
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
