Revisiting the chemistry of apple pomace polyphenols

Fernandes, Pedro Alexandrino; Bourvellec, Carine Le; Renard, Cathérine M.G.C.; Nunes, Fernando M.; Bastos, Rita; Coelho, Elisabete; Wessel, Dulcineia F.; Coimbra, Manuel A.; Cardoso, Susana M.

doi:10.1016/j.foodchem.2019.05.006

Cited by 54 publications

(42 citation statements)

References 43 publications

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“…Oxidation products of polyphenols are formed in very low amounts and present newly formed linkages [40], hardly quantitative by common ultra-high-pressure liquid chromatography (UHPLC) techniques [41]. These include hydroxycinnamic acid, dihydrochlacones, and flavan-3-ols oxidations products, already shown to be present in apple pomace [8].…”

Section: Resultsmentioning

confidence: 99%

“…For apple pomace and derived extracts, protein was estimated by determining total nitrogen using a Truspec 630-200-200 elemental analyzer (St. Joseph, MI, USA) with a thermal conductivity detector (TDC) and employing a conversion factor of 5.72, as estimated for apples [14]. To obtain quantitative and qualitative information, the carbohydrate composition of the samples was determined by adopting the general procedure of Fernandes et al [8]. Briefly, neutral sugars were determined using gas chromatography (GC) analysis after acid hydrolysis (12 M H 2 SO 4 for 3 h at room temperature, followed by 2.5 h hydrolysis in 1 M H 2 SO 4 at 100 °C), reduction with NaBH 4 (15% w/v in 3 M NH 3 during 1 h at 30 °C), and acetylation (with acetic anhydride in the presence of 1-methylimidazole during 30 min at 30 °C).…”

Section: Methodsmentioning

confidence: 99%

“…These may include hydroxycinnamic acids (chlorogenic acid and p -coumaroylquinic acid), flavan-3-ols (monomers such as epicatechin to large polymers known as procyanidins), flavonols (quercetin rutinoside, galactoside, glucoside, xyloside, arabinoside, and rhamnoside derivatives), dihydrochalcones (phloretin 2- O -glucoside and phloretin 2- O -xyloglucoside), and anthocyanins (cyanidin 3- O -galactoside) [2,5,6]. Furthermore, given the occurrence of polyphenol oxidation reactions, polyphenols might also be found as components attached to cell wall polysaccharides [7,8], which may have an impact on the antioxidant and antiviral properties attributed to apple pomace extracts [9]. Most studies aiming to evaluate the potential applications of apple pomace valuable components have been performed with the use of organic solvents, which may be appropriate for pharmaceutical or cosmetic purposes but not for food applications.…”

Section: Introductionmentioning

confidence: 99%

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Apple Pomace Extract as a Sustainable Food Ingredient

et al. 2019

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Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of polyphenols. This type of extraction allowed us to obtain 296 g of extract per kg of dry apple pomace, including 3.3 g of polyphenols and 281 g of carbohydrates. Ultrafiltration and solid-phase extraction using C18 cartridges of the hot water extract suggested that, in addition to the apple native polyphenols detected by ultra-high-pressure liquid chromatography coupled to a diode-array detector and mass spectrometry UHPLC-DAD-ESI-MSn, polyphenols could also be present as complexes with carbohydrates. For the water-soluble polyphenols, antioxidant and anti-inflammatory effects were observed by inhibiting chemically generated hydroxyl radicals (OH•) and nitrogen monoxide radicals (NO•) produced in lipopolysaccharide-stimulated macrophages. The water-soluble polyphenols, when incorporated into yogurt formulations, were not affected by fermentation and improved the antioxidant properties of the final product. This in vitro research paves the way for agro-food industries to achieve more diversified and sustainable solutions towards their main by-products.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Apple Pomace Extract as a Sustainable Food Ingredient

et al. 2019

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“…Polyphenols in apple pomace include flavan-3-ols such as (−)-epicatechin, (+)-catechin, and their polymers defined as procyanidins, flavonols (quercetin glycosylated derivatives), dihydrochalcones (phloretin glucosides) and hydroxycinnamic acids (mainly caffeoylquinic acids, chlorogenic acid, and p-coumaroylquinic acid) [8,9]. Due to the presence of phenolics apple pomace shows strong antioxidant and has been linked to the prevention of several diseases.…”

Section: Introductionmentioning

confidence: 99%

Response Surface Modeling and Optimization of Polyphenols Extraction from Apple Pomace Based on Nonionic Emulsifiers

Skrypnik

Novikova

2020

Agronomy

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The factors affecting the efficiency of micelle-mediated extraction of phenolic compounds from apple pomace was investigated. Higher extraction efficiency by using as a solvent an aqueous solution of Tween 80 in comparison to Triton X-100, Span 20, Tween 20, 70% ethanol, and water was shown. Four independent variables (Tween 80 concentration, time, solvent-to material ratio, and pH) to enhance the recovery of polyphenols from apple pomace was investigated. Applying response surface methodology, the second order polynomial regression equation showing dependence of the yield of polyphenols on the extraction parameters was derived. The adjusted regression coefficient (R2 = 98.73%) and the lack-of-fit test (p > 0.05) showed a good accuracy of the developed model. The difference between observed and predicted values was no more than 3%. The optimal extraction conditions were found to be Tween 80 concentration of 1.14%, time of 65 min, solvent-to-material ratio of 104 mL g−1, pH of 3.8. Under optimal conditions the predicted total phenolic compounds content was 7.75 mg g−1. The obtained apple pomace extracts were characterized in terms of their antioxidant activity. The proposed extraction technology by using Tween 80 aqueous solution as a solvent allows obtaining the extracts with high content of polyphenols which are suitable for the applications in food, cosmetic, and pharmaceutical products requiring a surfactant to stabilize them.

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“…Apple by-product consists of the apple peel, seeds, stalks and some pulp being equivalent to 25% of the fresh fruit weight. Hence, the expected amount of underused by-products is up to 3.5 million tons per year approximately [ 3 ], which leads to an expensive and complex procedure for an effective and safe final disposal [ 4 ]. Hawken and collaborators in 2018 reported that the third most effective solution for climate change mitigation is reducing food waste [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product

Peña-Armada

Villanueva-Suárez

Rupérez

et al. 2020

Foods

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A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as 2% (w/v) of substrate concentration and 20 Endo-Glucanase Units of cellulase. Monitoring of polysaccharides and oligosaccharides released from apple by-product was carried out by means of a newly validated HPLC method with refractive index detector. A synergistic effect was observed when the combined HHP plus cellulase treatment was used. Thus, the application of 200 MPa at 50 °C for 15 min enabled a significant increase in the release of water-soluble polysaccharides (1.8-fold) and oligosaccharides (3.8-fold), as well as a considerable decrease in the time required (up to 120-fold), compared to control at 0.1 MPa. Therefore, this technology could be a promising alternative approach to transform an industrial by-product into a novel rich-in-oligosaccharide food ingredient and a step forward into shaping the world of prebiotics.

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Revisiting the chemistry of apple pomace polyphenols

Cited by 54 publications

References 43 publications

Apple Pomace Extract as a Sustainable Food Ingredient

Apple Pomace Extract as a Sustainable Food Ingredient

Response Surface Modeling and Optimization of Polyphenols Extraction from Apple Pomace Based on Nonionic Emulsifiers

High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product

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