Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques.

Luna Pollini,Lina Cossignani,Jordi Mañes,Cristina Juan

doi:10.3390/molecules26144272

Luna Pollini, Lina Cossignani + Show 2 more

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https://doi.org/10.3390/molecules26144272

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Abstract

Red Delicious apple pomace was produced at laboratory scale with a domestic blender and different non-conventional extraction techniques were performed to isolate phenolic compounds, such as ultrasound-assisted extraction (UAE), ultraturrax extraction (UTE), accelerated solvent extraction (ASE) and pulsed electric field (PEF) extraction pre-treatment. Total phenolic content (TPC) was determined by Folin–Ciocalteu assay. Phloridzin, the main phenolic compound in apples, was determined by chromatographic analysis Q-TOF-LC/MS. The results obtained with these techniques were compared in order to identify the most efficient method to recover polyphenols. The highest value of TPC (1062.92 ± 59.80 µg GAE/g fresh apple pomace) was obtained when UAE was performed with EtOH:H2O (50:50, v/v), while ASE with EtOH:H2O (30:70, v/v) at 40 °C and 50% of flush was the most efficient technique in the recovery of phloridzin. The concentration of the main phenolic compounds ranged from 385.84 to 650.56 µg/g fresh apple pomace. The obtained results confirm that apple pomace represents an interesti-ng by-product, due to the presence of phenolic compounds. In particular, phloridzin could be considered a biomarker to determine the quality of numerous apple products. Therefore, this research could be a good starting point to develop a value-added product such as a functional food or nutraceutical.

Highlights

IntroductionThe well-known health benefits of fruit against cardiovascular diseases are due to polyphenols, considered the main compounds responsible for their cardioprotective, anticancer and chemopreventing effects [1]
The main phenolic compounds in apple, phloridzin and chlorogenic acid, have antioxidant properties that contribute to the prevention of inflammation and hyperglycaemia and many diseases affecting vascular function, blood pressure and hyperlipidemia [2]
The aim of this research was to investigate the extraction of phenolic compounds from Red Delicious apple pomace, with different non-conventional extraction techniques such as ultrasound-assisted extraction (UAE), ultraturrax extraction (UTE), accelerated solvent extraction (ASE), and pulsed electric field (PEF), using EtOH:H2 O (50:50, 70:30, and 30:70, v/v), in order to establish the most efficient and powerful extraction method

Summary

Introduction

The well-known health benefits of fruit against cardiovascular diseases are due to polyphenols, considered the main compounds responsible for their cardioprotective, anticancer and chemopreventing effects [1]. The main phenolic compounds in apple, phloridzin and chlorogenic acid, have antioxidant properties that contribute to the prevention of inflammation and hyperglycaemia and many diseases affecting vascular function, blood pressure and hyperlipidemia [2]. The important role against diabetes of the phenolic compounds of the apple, for their anti-hyperglycemic effects, has been reported [3]. These authors claimed the ability of young apple’s polyphenols to retard the postprandial blood glucose and insulin levels in mice for both acute and 1-week intervention trials. Phloridzin is a well-known competitive inhibitor of glucose transporters (SGLT1 and SGLT2) through the binding of the glucose moiety to the Na+/glucose cotransporter [4]

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