Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

1.4 CHEMICAL SCIENCES

Publication Details

Food Chemistry 135 (2012) 1991–1998.

doi:10.1016/j.foodchem.2012.06.068

Abstract

A fractionation method was used for the extraction of phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained presented high amounts of phenolic compounds with high antioxidant capacity however, the second and third extractions of the same residue still extracted considerable amounts of remaining phenolic compounds with significant antioxidant capacities. Liquid chromatography – electrospray ionization mass spectrometry (LC-ESI/MS) studies showed water to be a good solvent to extract hydroxycinnamic acids, flavonols, flavanols, dihydrochalcones and flavones present in the AP. However, water was not the ideal solvent to extract the quercetin glycosides and procyanidins.

DOI

https://doi.org/10.1016/j.foodchem.2012.06.068

Funder

Irish Department of Agriculture, Food and the Marine, Food Institutional Research Measure (FIRM)

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