دورية أكاديمية
Revisiting the chemistry of apple pomace polyphenols.
| العنوان: | Revisiting the chemistry of apple pomace polyphenols. |
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| المؤلفون: | Fernandes PAR; QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal., Le Bourvellec C; INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, F-84000 Avignon, France., Renard CMGC; INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, F-84000 Avignon, France., Nunes FM; CQ-VR, Chemistry Research Centre, Department of Chemistry, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal., Bastos R; QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal., Coelho E; QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal., Wessel DF; QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; School of Agriculture and CI&DETS, Polytechnic Institute of Viseu, 3500-606 Viseu, Portugal; CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal., Coimbra MA; QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal., Cardoso SM; QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: susanacardoso@ua.pt. |
| المصدر: | Food chemistry [Food Chem] 2019 Oct 01; Vol. 294, pp. 9-18. Date of Electronic Publication: 2019 May 02. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Malus/*chemistry , Polyphenols/*chemistry, Chromatography, High Pressure Liquid ; Malus/metabolism ; Microwaves ; Plant Extracts/chemistry ; Polyphenols/isolation & purification ; Proanthocyanidins/chemistry ; Proanthocyanidins/isolation & purification ; Spectrometry, Mass, Electrospray Ionization ; Water/chemistry |
| مستخلص: | Hot water is an easily implementable process for polyphenols extraction. To evaluate the effect of this process on apple pomace, the overall polyphenolic composition was assessed before and after hot water extraction, followed by extractions with aqueous/organic solutions. As determined by UHPLC-DAD, flavan-3-ols were the main apple native polyphenols. Their amount decreased 50% after hot water extraction, while the other classes remained unchanged. Dihydrochalcones and hydroxycinnamic acid oxidation products, were also observed, alongside with non-extractable oxidised procyanidins that represented more than 4-fold the amount of native apple polyphenols in the pomace. Microwave superheated-water extraction of the insoluble cell wall material in water/acetone solutions and the high amounts of polyphenols that were insoluble in water/ethanol solutions suggested that oxidised procyanidins could be covalently linked to polysaccharides. These complexes represented up to 40% of the available polyphenols from apple pomace, potentially relevant for agro-food waste valuation. (Copyright © 2019 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Hot compressed water; Interaction; Microwave; Oxidation; Polysaccharide |
| المشرفين على المادة: | 0 (Plant Extracts) 0 (Polyphenols) 0 (Proanthocyanidins) 059QF0KO0R (Water) |
| تواريخ الأحداث: | Date Created: 20190526 Date Completed: 20190716 Latest Revision: 20190716 |
| رمز التحديث: | 20221213 |
| DOI: | 10.1016/j.foodchem.2019.05.006 |
| PMID: | 31126510 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2019.05.006 |