Optimization of β-cyclodextrin-based flavonol extraction from apple pomace using response surface methodology

Parmar, Indu; Sharma, Sonali; Rupasinghe, H.P. Vasantha

doi:10.1007/s13197-014-1282-1

Cited by 33 publications

(15 citation statements)

References 37 publications

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“…Comparable to the use of pectinases during the production of clear apple juice, the addition of isolated enzymes such as cellulase leads to an increase in extractable polyphenols from apple pomace [71]. Polyphenols can also be gained by the use of β-cyclodextrin solutions [72] or resins [73] added to apple pomace slurries. Via a combination of empirical and statistical analysis, optimized conditions can be determined for every extraction technique.…”

Section: Compound Classmentioning

confidence: 99%

Apple Pomace as Potential Source of Natural Active Compounds

2017

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Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds. High fruit consumption is associated with beneficial health effects, and therefore, apple pomace and its constituents raise therapeutic interest. The present work reviews (i) the chemical constituents of apple pomace, (ii) optimized extraction methods of apple pomace compounds, and (iii) biological activities of apple pomace. Current evidence of apple pomace influence on digestion and metabolism, cholesterol and triglyceride homeostasis, diabetes, and sex hormones is summarized. Furthermore, studies regarding its antioxidative, anti-inflammatory, antiproliferative, antibacterial and antiviral effects are presented. The review concludes that apple pomace is an underutilized waste product of the apple industry with the potential of being processed for its nutritional and pharmaceutical value.

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Section: Compound Classmentioning

confidence: 99%

Apple Pomace as Potential Source of Natural Active Compounds

2017

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“…CDs also improve the extraction of natural compounds from plant matrices. Moreover, extraction of some phenolic compounds from plants with different aqueous CDs solution has been demonstrated to be an efficient and eco-friendly extraction process (Parmar, Sharma, & Rupasinghe, 2015;Ratnasooriya & Rupasinghe, 2012). CDs have lower toxicity and less potential to produce secondary pollutants than traditional solvents being environmentally friendly additives for rapid and effective extraction of hydrophilic and hydrophobic compounds of natural sources.…”

Section: Introductionmentioning

confidence: 99%

“…CDs have lower toxicity and less potential to produce secondary pollutants than traditional solvents being environmentally friendly additives for rapid and effective extraction of hydrophilic and hydrophobic compounds of natural sources. Technologies using CDs as extracting agents have yet to be developed in order to achieve greater yield for safe industrial applications (Gao et al, 2016;Parmar et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology

et al. 2018

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Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous solutions as no-contaminant technology and Response Surface Methodology to obtain thyme extracts with the maximum antioxidant capacity. The optimal extraction conditions were: a solution of β-ciclodextrin 15 mM, an ultrasonic treatment time of 5.9 min at a temperature of 36.6 °C. They resulted in an extract with a polyphenolic content of 189.3 mg GAE/mL, an antioxidant activity (DPPH) of 14.8 mg GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3 mg GAE/mL. Interestingly, the extract demonstrated to inhibit the production of Maillard browning products and can be considered a potential antiglycant agent. The obtained data is important for developing eco-friendly technologies in order to obtain natural antioxidant extracts with a potential inhibitory capacity of Maillard glycation reaction.

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“…Evaluation or recovery of food byproducts is necessary when concerning economical and environmental issues (Aguedo et al 2012;O'Shea et al 2012;Bonilla et al 1999). There are many investigations in the literature subjecting phenolic compound extraction from grape marc (Boonchu and Utama-ang 2013), apple pomace (Parmar et al 2014), pomegranate leaves and peels (Wang et al 2013;Çam and İçyer 2013), bayberry leaves (Yang et al 2012) and lycopene extraction from tomato waste (Kumcuoglu et al 2013;Baysal et al 2000). Grape marc extract has found commercial usage in the market because of its rich coloring anthocyanin and other phenolic compound content.…”

Section: Introductionmentioning

confidence: 99%

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

2014

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There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75°C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75°C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/ Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41±0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22±0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.

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Optimization of β-cyclodextrin-based flavonol extraction from apple pomace using response surface methodology

Cited by 33 publications

References 37 publications

Apple Pomace as Potential Source of Natural Active Compounds

Apple Pomace as Potential Source of Natural Active Compounds

Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

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