Optimization of extraction conditions of polyphenolic compounds from apple pomace by response surface methodology

Korean Journal of Food Science and Technology

Volumn 41, Issue 3, 2009, Pages 245-250

  Kim, Yoon Sook ^a   Kim, Rosa ^a   Moon, Ji Hye ^a   Ji, Joong Ryong ^b   Choi, Hee Don ^a   Park, Yong Kon ^a  

^a Korea Food Research Institute   (South Korea)

^b Paek Kwang C and S Co   (South Korea)

Author keywords

Apple pomace; Response surface methodology; Total polyphenols

Indexed keywords

MALUS X DOMESTICA;

EID: 79959453612     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

1. Whang HJ. Changes of phenolic compounds in Korean apple (fuji) during maturation. Korean J. Food Nutr. 12: 364-369 (1999)
2. Yun HJ, Lim SY, Hur JM, Jeong JW, Yang SH, Kim DH. Changes of functional compounds in, and testure characteristics of, apples, during post-irradiation storage at different temperatures. Korean J. Food Preserv. 14: 239-246 (2007)
3. Agricultural & Forestry Statistical Yearbook, Ministry of Agriculture & Forestry, Seoul, Korea. pp. 116-117 (2006)
4. Kim SD, Jang KS, Kim MK. Fermentation of apple vinegar in the farmhouse. J. East Asian Soc. Diet. Life 4: 79-90 (1994)
5. Sudha ML, 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. 104: 686-692 (2007) (Pubitemid 46661072)
6. Sohn KS, Seog EJ, Lee JH. Quality characteristics of clarified apple juices produced by various methods. Korean J. Food Preserv. 13: 138-143 (2006)
7. Lu Y, Foo LY. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 68: 81-85 (2000) (Pubitemid 29488682)
8. Cha JY, Kim HJ, Chung CH, Cho YS. Antioxidative activities and contents of polyphenolic compound of Cudrania tricuspidata. J. Korean Soc. Food Sci. Nutr. 28: 1310-1315 (1999)
9. Hong JJ, Ahn TH. Changes in total flavonoid and total polyphenol contents of leafy vegetables (spinach, chard and whorled mallow) by blanching time. Korean J. Food Cook. Sci. 21: 190-194 (2005)
10. An BJ, Park TS, Lee JY, Park GH, Hyun SJ, Lee JT, Cho YJ, Kim YS. Growth inhibitory effect of irradiated green tea polyphenol addition in cosmetic composition. J. Korean Soc. Appl. Biol. Chem. 50: 217-223 (2007)
11. Whang HJ, Han WS, Yoon KR. Quantitative analysis of total phenolic content in apple. Anal. Sci. Technol. 14: 377-383 (2001)
12. Lu Y, Foo LY. Identification and quantification of major polyphenols in apple pomace. Food Chem. 59: 187-194 (1997) (Pubitemid 27168629)
13. Renard CMGC, Dupont N, Guillermin P. Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth. Phytochemistry 68: 1128-1138 (2007) (Pubitemid 46553726)
14. Jang DH. Maple Use for RSM education. Korea Satistical Society, Seoul, Korea (2005)
15. Lee MS, Ryu GH. Optimization of hot water extraction conditions for cod byproduct by response surface methodology analysis. Food Eng. Prog. 10: 248-255 (2006)
16. Kim HK, Do JR, Hong JH, Lee GD. Optimization of extraction conditions for cabbage. J. Korean Soc. Food Sci. Nutr. 34: 1625-1632 (2005)
17. Kim JO, Kwon ST, Lee GD, Hong JH, Moon DH, Kim TW, Kim DI. Optimization of extraction condition on fig (Ficus carica L.) by response surface methodology. Korean J. Food Preserv. 15: 66-73 (2008)
18. Singleton V, Rossi J. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16: 144-158 (1965)
19. Kim HK, Do JR, Hong JH, Lee GD. Optimization for functional properties of cabbage extracts. Korean J. Food Preserv. 12: 591-599 (2005)
20. Park NY, Kwon JH, Kim HK. Optimization of extraction conditions for ethanol extracts from chrysanthemum morifolium by response surface methodology. Korean J. Food Sci. Technol. 30: 1189-1196 (1998)
21. Kim NM, Sung HS, Kim WJ. Effect of solvents and some extraction conditions on antioxidant activity in cinnamon extracts. Korean J. Food Sci. Technol. 25: 204-209 (1993)
22. Choi MA, Park NY, Woo SM, Jeong YJ. Optimization of extraction conditions from Hericium erinaceus by response surface methodology. Korean J. Food Sci. Technol. 35: 777-782 (2003)
23. Abad-Garcia B, Berrueta LA, Lopez-Marquez DM, Crespo-Ferrer I, Gallo B, Vicente F. Optimization and validation of a methodology based on solvent extraction and liquid chromatography for the simultaneous determination of several polyphenolic families in fruit juices. J. Chromatogr. 1154: 87-96 (2007) (Pubitemid 46843019)
24. Adil IH, Cetin HI, Yener ME, Bayindirli A. Subscritical (carbon dioxide+ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. J. Supercrit. Fluid. 43: 55-63 (2007) (Pubitemid 47386029)