Optimization of extraction of apple pomace phenolics with water by response surface methodology

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 16, 2010, Pages 9103-9111

  Çam, Mustafa ^a,b   Aaby, Kjersti ^b  

^a ERCIYES UNIVERSITY   (Turkey)

^b NOFIMA   (Norway)

Author keywords

5 hydroxymethylfurfural; Apple pomace; HPLC MS; Optimization; Phenolic compounds; Water extraction

Indexed keywords

5 HYDROXYMETHYL FURFURALS; APPLE POMACE; HPLC-MS; PHENOLIC COMPOUNDS; WATER EXTRACTION;

FRUITS; MATHEMATICAL MODELS; OPTIMIZATION; ORGANIC SOLVENTS; PHENOLS; SURFACE PROPERTIES;

SOLVENT EXTRACTION;

PHENOL DERIVATIVE; WATER;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MALUS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HOT TEMPERATURE; MALUS; PHENOLS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; WATER;

MALUS X DOMESTICA;

EID: 77956531712     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1015494     Document Type: Article

References (45)

1. Eberhardt, M. V.; Lee, C. Y.; Liu, R. H. Nutrition - antioxidant activity of fresh apples. Nature 2000, 405, 903-904.
2. Adil, I. H.; Cetin, H. I.; Yener, M. E.; Bayindirli, A. Subcritical (carbon dioxide plus ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. J. Supercrit. Fluid 2007, 43, 55-63.
3. Lu, Y. R.; Foo, Y. Constitution of some chemical components of apple seed. Food Chem. 1998, 61, 29-33.
4. Foo, L. Y.; Lu, Y. R. Isolation and identification of rocyanidins in apple pomace. Food Chem. 1999, 64, 511-518.
5. Jewell, W. J.; Cummings, R. J. Apple pomace energy and solids recovery. J. Food Sci. 1984, 49, 407-410.
6. Hang, Y. D. Production of fuels and chemicals from apple pomace. Food Technol. 1987, 41, 115-117.
7. Carson, K. J.; Collins, J. L.; Penfield, M. P. Unrefined, dried apple pomace as a potential food ingredient. J. Food Sci. 1994, 59, 1213-1215.
8. Downing, D. L. Processed Apple Products; Avi: New York, 1989.
9. Kim, Y. J.; Kim, D. O.; Chun, K.; Shin, D. H.; Jung, H.; Lee, C. Y.; Wilson, D. B. Phenolic extraction from apple peel by cellulases from Thermobifida fusca. J. Agric. Food Chem. 2005, 53,9560-9565.
10. Cao, X. L.; Wang, C.; Pei, H. R.; Sun, B. G. Separation and identification of polyphenols in apple pomace by high-speed countercurrent chromatography and high-performance liquid chromatography coupled with mass spectrometry. J. Chromatogr., A 2009, 1216, 4268-4274.
11. Pinelo, M.; Zornoza, B.; Meyer, A. S. Selective release of phenols from apple skin: mass transfer kinetics during solvent and enzymeassisted extraction. Sep. Purif. Technol. 2008, 63, 620-627.
12. Cetkovic, G.; Canadanovic-Brunet, J.; Djilas, S.; Savatovic, S.; Mandic, A.; Tumbas, V. Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace. Food Chem. 2008, 109 (2), 340-347.
13. Wijngaard, H. H.; Brunton, N. The optimization of solid-liquid extraction of antioxidants from apple pomace by response surface methodology. J. Food Eng. 2010, 96, 134-140.
14. Wijngaard, H.; Brunton, N. The optimization of extraction of antioxidants from apple pomace by pressurized liquids. J. Agric. Food Chem. 2009, 57, 10625-10631.
15. Janzowski, C.; Glaab, V.; Samimi, E.; Schlatter, J.; Eisenbrand, G. 5-Hydroxymethylfurfural: assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. Food Chem. Toxicol. 2000, 38 (9), 801-809.
16. TSE, Standard of Apple Juice Concentrate. TS 3686; Institute of Turkish Standards: Ankara, Turkey, 2003.
17. EC 2001/110 2001/110/EC, D., D. Off. J. Eur. Communities. 2002, 45, 47-52.
18. Massart, B. G. M. V.; Vandeginste, B. G. M.; Buydens, L. M. C.; De Jong, S.; Lewi, P. J.; Smeyers-Verbeke, J. Handbook of Chemometrics and Qualimetrics: Part A; Elsevier: Amsterdam, The Netherlands 1997; p 867.
19. Montgomery, D. C. Design and Analysis of Experiments, 5th ed.; Wiley: New York, 2001; p 680.
20. Aaby, K.; Skrede, G.; Wrolstad, R. E. Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa). J. Agric. Food Chem. 2005, 53 (10), 4032-4040.
21. Schieber, A.; Keller, P.; Carle, R. Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J. Chromatogr., A 2001, 910 (2), 265-273.
22. Hagen, S. F.; Borge, G. I. A.; Bengtsson, G. B.; Bilger, W.; Berge, A.;Haffner, K.; Solhaug, K. A. Phenolic contents and other health and sensory related properties of apple fruit (Malus domestica Borkh., cv. Aroma): effect of postharvest UV-B irradiation. Postharvest Biol. Technol. 2007, 45 (1), 1-10.
23. Simsek, A.; Poyrazoglu, E. S.; Karacan, S.; Velioglu, Y. S. Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates. Food Chem. 2007, 101 (3), 987-994.
24. Zinatizadeh, A. A. L.; Mohamed, A. R.; Abdullah, A. Z.; Mashitah, M. D.; Isa, M. H.; Najafpour, G. D. Process modeling and analysis of palm oil mill effluent treatment in an up-flow anaerobic sludge fixed film bioreactor using response surface methodology (RSM).Water Res. 2006, 40 (17)3193-3208.
25. Sereshti, H.; Karimi, M.; Samadi, S. Application of response surface method for optimization of dispersive liquid-liquid microextraction of water-soluble components of Rosa damascena Mill. essential oil. J. Chromatogr., A 2009, 1216 (2), 198-204.
26. Myers, R. H.; Montgomery, D. C. Response Surface Methodology. Process and Product Optimization Using Designed Experiments; Wiley: New York, 1995; p 705.
27. Teixido, E.; Moyano, E.; Santos, F. J.; Galceran, M. T. Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods. J. Chromatogr., A 2008, 1185 (1), 102-108.
28. Gaspar, E.; Lucena, A. F. F. Improved HPLC methodology for food control - furfurals and patulin as markers of quality. Food Chem. 2009, 114 (4), 1576-1582.
29. Friedrich, W.; Eberhardt, A.; Galensa, R. Investigation of proanthocyanidins by HPLC with electrospray ionization mass spectrometry. Eur. Food Res. Techhnol. 2000, 211, 56-64.
30. Alonso-Salces, R. M.; Ndjoko, K.; Queiroz, E. F.; Ioset, J. R.; Hostettmann, K.; Berrueta, L. A.; Gallo, B.; Vicente, F. On-line characterisation of apple polyphenols by liquid chromatography coupled with mass spectrometry and ultraviolet absorbance detection. J. Chromatogr., A 2004, 1046 (1-2), 89-100.
31. Wu, X. L.; Prior, R. L. Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries. J. Agric. Food Chem. 2005, 53 (7), 2589-2599.
32. Bravo, M. N.; Silva, S.; Coelho, A. V.; Boas, L. V.; Bronze, M. R. Analysis of phenolic compounds in Muscatel wines produced in Portugal. Anal. Chim. Acta 2006, 563 (1-2), 84-92.
33. Hu, C.; Cai, Y. Z.; Li, W. D.; Corke, H.; Kitts, D. D. Anthocyanin characterization and bioactivity assessment of a dark blue grained wheat (Triticum aestivum L. cv. Hedong Wumai) extract. Food Chem. 2007, 104, 955-961.
34. Santos-Buelga, C.; Williamson, G. Methods in Polyphenol Analysis. Royal Society of Chemistry: Cambridge, 2003; p 383
35. Sanchez-Rabaneda, F.; Jauregui, O.; Lamuela-Raventos, R. M.; Viladomat, F.; Bastida, J.; Codina, C. Qualitative analysis of phenolic compounds in apple pomace using liquid chromatography coupled to mass spectrometry in tandem mode. Rapid Commun. Mass Spectrom. 2004, 18 (5), 553-563.
36. Fang, N. B.; Yu, S. G.; Prior, R. L. LC/MS/MS characterization of phenolic constituents in dried plums. J. Agric. Food Chem. 2002, 50 (12), 3579-3585.
37. Xiao, J. S.; Liu, L.; Wu, H.; Xie, B. J.; Yang, E. N.; Sun, Z. D. Rapid preparation of procyanidins B2 and C1 from granny smith apples by using low pressure column chromatography and identification of their oligomeric procyanidins. J. Agric. Food Chem. 2008, 56 (6), 2096-2101.
38. Khanal, R. C.; Howard, L. R.; Prior, R. L. Procyanidin composition of selected fruits and fruit byproducts is affected by extraction method and variety. J. Agric. Food Chem. 2009, 57 (19), 8839-8843.
39. Schieber, A.; Keller, P.; Streker, P.; Klaiber, I.; Carle, R. Detection of isorhamnetin glycosides in extracts of apples (Malus domestica cv.'Brettacher') by HPLC-PDA and HPLC-APCI-MS/MS. Phytochem. Anal. 2002, 13 (2), 87-94.
40. de Brito, E. S.; de Araujo, M. C. P.; Lin, L. Z.; Harnly, J. Determination of the flavonoid components of cashew apple (Anacardium occidentale) by LC-DAD-ESI/MS. Food Chem. 2007, 105 (3), 1112-1118.
41. Will, F.; Zessner, H.; Becker, H.; Dietrich, H. Semi-preparative isolation and physico-chemical characterization of 4-coumaroylquinic acid and phloretin-20-xylogluco side from laccase-oxidized apple juice. LWT 2007, 40 (8), 1344-1351.
42. Ameur, L. A.; Trystram, G.; Birlouez-Aragon, I. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: validation of an extraction method. Food Chem. 2006, 98 (4), 790-796.
43. Tsao, R.; Yang, R.; Xie, S.; Sockovie, E.; Khanizadeh, S. Which polyphenolic compounds contribute to the total antioxidant activities of apple? J. Agric. Food Chem. 2005, 53 (12) 4989-4995.
44. Sudha, M. L.; Baskaran, V.; Leelavathi, K. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem. 2007, 104 (2), 686-692.
45. Garcia, Y. D.; Valles, B. S.; Lobo, A. P. Phenolic and antioxidant composition of by-products from the cider industry: apple pomace. Food Chem. 2009, 117 (4), 731-738.