Green Solvents in the Extraction of Bioactive Compounds from Dried Apple Cultivars
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11160%2F23%3A10466341" target="_blank" >RIV/00216208:11160/23:10466341 - isvavai.cz</a>
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=P_zs2Ln99_" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=P_zs2Ln99_</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods12040893" target="_blank" >10.3390/foods12040893</a>
Alternative languages
Result language
angličtina
Original language name
Green Solvents in the Extraction of Bioactive Compounds from Dried Apple Cultivars
Original language description
New extraction protocols, gas-expanded liquid extraction (GXLE), and ultrasound extraction (UE) have been optimized with an emphasis on using green solvents and maximizing the extraction of 14 selected phenolic compounds, including flavonoid-based compounds and phenolic acids from dried apples. The design of the experiments' approach was applied to optimize the main extraction parameters. Fine tuning included optimization of the flow rate in GXLE and the extraction time for GXLE and UE. Optimized GXLE was carried out with CO2-ethanol-water (34/53.8/12.2; v/v/v) at a flow rate of 3 mL/min at a temperature of 75 degrees C and pressure of 120 bar for 30 min. UE with ethanol-water 26/74 (v/v) lasted for 10 min at 70 degrees C. Both methods differed in solvent consumption and sample throughput, while providing a comparable total phenolic content of 2442 mu g / g with an RSD < 10% and 2226 mu g / g with RSD < 6%, for GXLE and UE, respectively. Both methods were used in determining the phenolic compounds in five apple cultivars, 'Angold', 'Artiga', 'Golden Delicious', 'Meteor', and 'Topaz'. Phenolic profiles were plotted with chlorogenic acid, catechin, epicatechin, hirsutrin, phloridzin, and guaiaverin as the main components. Statistical evaluation, including pair t-test, Bland-Altman test, and linear regression did not reveal any differences between UE and GXLE results.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30104 - Pharmacology and pharmacy
Result continuities
Project
<a href="/en/project/EF15_003%2F0000465" target="_blank" >EF15_003/0000465: Establishment of Specialized Team for Advanced Research on Separation Science</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
12
Issue of the periodical within the volume
4
Country of publishing house
CH - SWITZERLAND
Number of pages
14
Pages from-to
893
UT code for WoS article
000939025100001
EID of the result in the Scopus database
2-s2.0-85148877092