Total phenolic content and antioxidant activity of apple pomace aqueous extract: effect of time temperature and water to pomace ratio

Candrawinata V. I., . and Golding J. B., . and Roach P. D., . and Stathopoulos C. E., . Total phenolic content and antioxidant activity of apple pomace aqueous extract: effect of time temperature and water to pomace ratio. pp. 2337-2344. ISSN 22317546

This study aimed to evaluate the effects of extraction time extraction temperature and water to pomace ratio on the total phenolic content and antioxidant activity of apple pomace aqueous extracts. Pomace was extracted using water (20-90C) for 5-60 min. The extracts were evaluated for their total phenolic content (Folin Ciocalteu assay) and antioxidant activity (DPPH FRAP and ABTS assays). A methanol extract of the pomace was used as control. It was found that water to pomace ratio (p 0.001) extraction temperature (p 0.001) and time (p 0.001) were significant factors in extracting the polyphenolics from apple pomace with the optimum extraction conditions utilising water to pomace ratio of 20:1 at 90C for 15 min yielding the most polyphenolic compounds (1148 g g-1 fresh pomace Gallic Acid Equivalents). These results indicated that water was a good solvent for extracting polyphenolics from apple pomace however as compared to the methanol extract (control) the aqueous extracts had lower total phenolic content (63) and antioxidant activity (73-80).

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/40%20IFRJ%...

Abstract

This study aimed to evaluate the effects of extraction time extraction temperature and water to pomace ratio on the total phenolic content and antioxidant activity of apple pomace aqueous extracts. Pomace was extracted using water (20-90C) for 5-60 min. The extracts were evaluated for their total phenolic content (Folin Ciocalteu assay) and antioxidant activity (DPPH FRAP and ABTS assays). A methanol extract of the pomace was used as control. It was found that water to pomace ratio (p 0.001) extraction temperature (p 0.001) and time (p 0.001) were significant factors in extracting the polyphenolics from apple pomace with the optimum extraction conditions utilising water to pomace ratio of 20:1 at 90C for 15 min yielding the most polyphenolic compounds (1148 g g-1 fresh pomace Gallic Acid Equivalents). These results indicated that water was a good solvent for extracting polyphenolics from apple pomace however as compared to the methanol extract (control) the aqueous extracts had lower total phenolic content (63) and antioxidant activity (73-80).

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Item Type:	Article
AGROVOC Term:	Apples
AGROVOC Term:	Fruit pulps
AGROVOC Term:	Pomacea
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Antioxidants
AGROVOC Term:	Water
AGROVOC Term:	Methanol
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21941

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