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Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion.
Loncaric, Ante; Matanovic, Katarina; Ferrer, Perla; Kovac, Tihomir; Sarkanj, Bojan; Skendrovic Babojelic, Martina; Lores, Marta.
Afiliación
  • Loncaric A; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, HR 31000 Osijek, Croatia.
  • Matanovic K; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, HR 31000 Osijek, Croatia.
  • Ferrer P; Faculty of Chemistry, University of Santiago de Compostela, Campus Vida, E-15782 Santiago de Compostela, Spain.
  • Kovac T; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, HR 31000 Osijek, Croatia.
  • Sarkanj B; Department of Food Technology, University Centre Koprivnica, University North, Trg dr. Zarka Dolinara 1, 48000 Koprivnica, Croatia.
  • Skendrovic Babojelic M; Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000 Zagreb, Croatia.
  • Lores M; Faculty of Chemistry, University of Santiago de Compostela, Campus Vida, E-15782 Santiago de Compostela, Spain.
Foods ; 9(1)2020 Jan 11.
Article en En | MEDLINE | ID: mdl-31940769
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 µg/g dw, 954 ± 343 µg/g dw and 560 ± 362 µg/g dw, respectively). The peel of varieties 'Apistar', 'Bobovac' and 'Bozicnica' could be highlighted as an important source of polyphenols.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Croacia Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Croacia Pais de publicación: Suiza