Zhang Zhihang, Manjunatha Poojary Mahesha, Choudhary Alka, Rai Dilip K, Tiwari Brijesh K
Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark.
Electrophoresis. 2018 Jun 13. doi: 10.1002/elps.201800041.
Apple pomace has been considered as a sustainable source for antioxidant phenolic compounds. Previous reports show extraction of total phenolic contents (TPC) by following various conventional and non-conventional techniques; however, a comparative study has not been reported. In the present work, conventional extraction was compared with several non-conventional extraction methods including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), high-speed homogenization (HH). Moreover, efficacy of combined treatments, including high-speed homogenization coupled with MAE and ultrasound-assisted enzymatic extraction (UAEE) was evaluated for the recovery of TPC. The results revealed that UAEE results in the highest TPC (4.62 mg GAE/g), moreover, it simultaneously enabled the recovery of low methoxy pectins with the degree of methylation ranging from 14.03- 28.85%. The LC-Q-Tof analysis revealed the presence of various phenolic acids and flavonoids. The DPPH radical scavenging assay showed that the phenolic rich extracts had IC50 values ranging from 27.1 to 54.6, depending on the extraction parameters. This article is protected by copyright. All rights reserved.
苹果渣被认为是抗氧化酚类化合物的可持续来源。先前的报告显示了通过各种传统和非传统技术提取总酚含量（TPC）的情况；然而，尚未有比较研究的报道。在本研究中，将传统提取方法与几种非传统提取方法进行了比较，包括超声辅助提取（UAE）、微波辅助提取（MAE）、高速匀浆法（HH）。此外，还评估了高速匀浆结合MAE以及超声辅助酶提取（UAEE）等联合处理方法对TPC提取的效果。结果表明，UAEE得到的TPC含量最高（4.62 mg GAE/g），此外，它还能同时回收甲氧基化程度在14.03 - 28.85%之间的低甲氧基果胶。液相色谱-四极杆飞行时间质谱（LC-Q-Tof）分析表明存在多种酚酸和黄酮类化合物。二苯基苦味酰基自由基（DPPH）清除试验表明，根据提取参数的不同，富含酚类的提取物的半数抑制浓度（IC50）值在27.1至54.6之间。本文受版权保护。保留所有权利。
