Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction
This study was aimed at optimizing the extraction process of phenolic compounds, particularly antioxidants and antimicrobial agents, from apple pomace using the subcritical water extraction method. The Box–Behnken experimental design was utilized to ascertain the optimal extraction conditions, focus...
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| Format: | Article |
| Language: | English |
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Wiley
2025-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/ijfo/6245663 |
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| author | Mahsa Derakhshan Amir Hossein Elhami Rad Majid Javanmard Dakheli Parvin Sharayei Mohammad Armin |
| author_facet | Mahsa Derakhshan Amir Hossein Elhami Rad Majid Javanmard Dakheli Parvin Sharayei Mohammad Armin |
| author_sort | Mahsa Derakhshan |
| collection | DOAJ |
| description | This study was aimed at optimizing the extraction process of phenolic compounds, particularly antioxidants and antimicrobial agents, from apple pomace using the subcritical water extraction method. The Box–Behnken experimental design was utilized to ascertain the optimal extraction conditions, focusing on maximizing yield, phenolic compound content, and antioxidant activity. Three independent variables were investigated: extraction temperature (120°C, 140°C, and 160°C), extraction time (20, 30, and 40 min), and water-to-apple pomace ratio (1:20, 1:40, and 1:60 g/mL). The optimized subcritical water extraction process yielded a significantly higher extraction efficiency (18.05%), total phenolic content (1341.11 mg/100 g), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity (92.39%) compared to the conventional maceration method. The experimental results aligned well with the predicted values obtained from the Box–Behnken model. The antimicrobial properties of the optimized extract were assessed against Staphylococcus aureus, Escherichia coli, and Aspergillus niger through the serial dilution method. The extract at a concentration of 30 mg/100 mL exhibited superior antifungal and antibacterial properties compared to potassium sorbate (10 mg/100 mL). This research demonstrates the potential of subcritical water extraction as a sustainable and efficient method for extracting phenolic compounds from apple pomace, offering a promising alternative to conventional methods and contributing to the valorization of agricultural waste. |
| format | Article |
| id | doaj-art-add2a6f71885420d836f8b9d4e6aa078 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-add2a6f71885420d836f8b9d4e6aa0782025-02-06T00:00:05ZengWileyInternational Journal of Food Science2314-57652025-01-01202510.1155/ijfo/6245663Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water ExtractionMahsa Derakhshan0Amir Hossein Elhami Rad1Majid Javanmard Dakheli2Parvin Sharayei3Mohammad Armin4Department of Food Science and TechnologyDepartment of Food Science and TechnologyFood Technology GroupAgricultural Engineering Research DepartmentDepartment of AgricultureThis study was aimed at optimizing the extraction process of phenolic compounds, particularly antioxidants and antimicrobial agents, from apple pomace using the subcritical water extraction method. The Box–Behnken experimental design was utilized to ascertain the optimal extraction conditions, focusing on maximizing yield, phenolic compound content, and antioxidant activity. Three independent variables were investigated: extraction temperature (120°C, 140°C, and 160°C), extraction time (20, 30, and 40 min), and water-to-apple pomace ratio (1:20, 1:40, and 1:60 g/mL). The optimized subcritical water extraction process yielded a significantly higher extraction efficiency (18.05%), total phenolic content (1341.11 mg/100 g), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity (92.39%) compared to the conventional maceration method. The experimental results aligned well with the predicted values obtained from the Box–Behnken model. The antimicrobial properties of the optimized extract were assessed against Staphylococcus aureus, Escherichia coli, and Aspergillus niger through the serial dilution method. The extract at a concentration of 30 mg/100 mL exhibited superior antifungal and antibacterial properties compared to potassium sorbate (10 mg/100 mL). This research demonstrates the potential of subcritical water extraction as a sustainable and efficient method for extracting phenolic compounds from apple pomace, offering a promising alternative to conventional methods and contributing to the valorization of agricultural waste.http://dx.doi.org/10.1155/ijfo/6245663 |
| spellingShingle | Mahsa Derakhshan Amir Hossein Elhami Rad Majid Javanmard Dakheli Parvin Sharayei Mohammad Armin Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction International Journal of Food Science |
| title | Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction |
| title_full | Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction |
| title_fullStr | Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction |
| title_full_unstemmed | Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction |
| title_short | Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction |
| title_sort | enhanced recovery of apple pomace phenolic compounds optimizing subcritical water extraction |
| url | http://dx.doi.org/10.1155/ijfo/6245663 |
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