Peel of traditional apple varieties as a great source of bioactive compounds: extraction by micro-matrix solid-phase dispersion
| Autor: | Tihomir Kovač, Bojan Šarkanj, Ante Lončarić, Martina Skendrović Babojelić, Marta Lores, Katarina Matanović, Perla Ferrer |
|---|---|
| Přispěvatelé: | Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
matrix solid-phase dispersion
Health (social science) Antioxidant experimental design medicine.medical_treatment polyphenols apple peel Plant Science lcsh:Chemical technology Apple peel Health Professions (miscellaneous) Microbiology Article Matrix (chemical analysis) chemistry.chemical_compound Chlorogenic acid medicine lcsh:TP1-1185 Food science Response surface methodology Procyanidin B2 Matrix solid-phase dispersion Extraction (chemistry) Polyphenols Experimental design Solvent chemistry Polyphenol Food Science |
| Zdroj: | Foods, Vol 9, Iss 1, p 80 (2020) Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela instname Foods Volume 9 Issue 1 |
| Popis: | Micro matrix solid phase dispersion (micro-MSPD) was optimized by response surface methodology for the extraction of polyphenols from the peel of twelve traditional and eight commercial apple varieties grown in Croatia. The optimized micro-MSPD procedure includes the use of 0.2 g of sample, 0.8 g of dispersant, a 57% solution of methanol in water as the solvent and 5 mL of extract volume. The total polyphenolic index (TPI) and antioxidant activity (AA) were measured by spectrophotometric assays. Eighteen polyphenolic compounds were identified in all investigated apples by HPLC-DAD and LC-(ESI)-MS. The peel of traditional apple varieties had higher contents of all investigated polyphenols. Calculated relative contribution of polyphenol groups indicated non-flavonoids (28.6%) and flavanols (46.2%) as the major contributors to the total polyphenolic content in traditional and commercial apple varieties, respectively. The most abundant polyphenol in traditional apple peel was chlorogenic acid, procyanidin B2 and epicatechin (1143 ± 755 µ g/g dw, 954 ± 343 µ g/g dw and 560 ± 362 µ g/g dw, respectively). The peel of varieties &lsquo Apistar&rsquo &lsquo Bobovac&rsquo and &lsquo Božićnica&rsquo could be highlighted as an important source of polyphenols. |
| Databáze: | OpenAIRE |
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