التفاصيل البيبلوغرافية
| العنوان: |
Selectivity of ultrasound-assisted aqueous extraction of valuable compounds from flesh and peel of apple tissues. |
| المؤلفون: |
Wang, Lu1 lu.wang@utc.fr, Boussetta, Nadia1, Lebovka, Nikolai1,2, Vorobiev, Eugène1 |
| المصدر: |
LWT - Food Science & Technology. Jul2018, Vol. 93, p511-516. 6p. |
| مصطلحات موضوعية: |
*COMPOSITION of apples, *ULTRASONICS, *EXTRACTION (Chemistry), *PHENOL content of fruit, *FRUIT skins, *CATECHIN |
| مستخلص: |
Ultrasound-assisted aqueous extraction (UAE) of soluble matter (°Brix), catechin and total phenolic contents (TPC) from flesh and peel of apple tissues were studied. The commercial green (Granny Smith) and red (Red delicious) apples were used in the investigation. All extractions were done at fixed temperature, T = 50 °C, and protocols with different specific energy inputs, S 1 ( W = 0 kJ/kg), S 2 ( W ≈ 6.5 kJ/kg), S 3 ( W ≈ 10.6 kJ/kg), S 4 ( W ≈ 21.3 kJ/kg), and S 5 ( W ≈ 26.8 kJ/kg) during the initial period of extraction (first 300–350 s). The total aqueous extraction time was up to 3 h. The kinetics of extractions, and correlations o Brix and concentration of catechin, C , were compared for flesh and peel tissues. The increase of energy resulted in increase of o Brix and C values. For both green and red apples, the values of °Brix and C were noticeably higher for peel as compared to flesh. The distinct correlations between saturation levels of C m and TPC m at the long extraction time (≈3 h) were observed. However, the relative content of catechin in TPC (i.e., ratio C m /TPC m ) evidenced the presence of selectivity in extraction of catechin. This selectivity depends from the type of tissue (flesh or skin), apple variety (green or red) and applied treatment protocols. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
Academic Search Index |