Table of Contents Author Guidelines Submit a Manuscript
The Scientific World Journal
Volume 2018 (2018), Article ID 8249184, 13 pages
https://doi.org/10.1155/2018/8249184
Research Article

Systematic and Empirical Study of the Dependence of Polyphenol Recovery from Apricot Pomace on Temperature and Solvent Concentration Levels

1Faculty of Sciences, Beirut Arab University, Riad El Solh, P.O. Box 115020, Beirut 1107 2809, Lebanon
2Faculty of Health Sciences, Beirut Arab University, Tarik El Jedidah, Riad El Solh, P.O. Box 115020, Beirut 1107 2809, Lebanon
3Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, BP 11-514, Beirut 1107 2050, Lebanon

Correspondence should be addressed to Nada El Darra; bl.ude.uab@arradla.n

Received 29 August 2017; Accepted 24 December 2017; Published 29 January 2018

Academic Editor: Cristina Garcia-Viguera

Copyright © 2018 Dina Cheaib et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. C. M. Galanakis, “Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications,” Trends in Food Science & Technology, vol. 26, no. 2, pp. 68–87, 2012. View at Publisher · View at Google Scholar · View at Scopus
  2. D.-O. Kim, S. W. Jeong, and C. Y. Lee, “Antioxidant capacity of phenolic phytochemicals from various cultivars of plums,” Food Chemistry, vol. 81, no. 3, pp. 321–326, 2003. View at Publisher · View at Google Scholar · View at Scopus
  3. B. Lapornik, A. G. Wondra, and M. Prošek, “Comparison of TLC and spectrophotometric methods for evaluation of the antioxidant activity of grape and berry anthocyanins,” Journal of Planar Chromatography - Modern TLC, vol. 17, no. 3, pp. 207–212, 2004. View at Publisher · View at Google Scholar · View at Scopus
  4. D. Yiǧit, N. Yiǧit, and A. Mavi, “Antioxidant and antimicrobial activities of bitter and sweet apricot (Prunus armeniaca L.) kernels,” Brazilian Journal of Medical and Biological Research, vol. 42, no. 4, pp. 346–352, 2009. View at Publisher · View at Google Scholar · View at Scopus
  5. D. Ruiz, J. Egea, M. I. Gil, and F. A. Tomás-Barberán, “Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties,” Journal of Agricultural and Food Chemistry, vol. 53, no. 24, pp. 9544–9552, 2005. View at Publisher · View at Google Scholar · View at Scopus
  6. I. S. Şanal, E. Bayraktar, Ü. Mehmetoǧlu, and A. Çalimli, “Determination of optimum conditions for SC-(CO2 + ethanol) extraction of β-carotene from apricot pomace using response surface methodology,” The Journal of Supercritical Fluids, vol. 34, no. 3, pp. 331–338, 2005. View at Publisher · View at Google Scholar · View at Scopus
  7. E. Karacabey, L. Bayindirli, N. Artik, and G. Mazza, “Modeling solid-liquid extraction kinetics of trans-resveratrol and trans-ε-viniferin from grape cane,” Journal of Food Process Engineering, vol. 36, no. 1, pp. 103–112, 2013. View at Publisher · View at Google Scholar · View at Scopus
  8. H. N. Rajha, N. Boussetta, N. Louka, R. G. Maroun, and E. Vorobiev, “A comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots,” Food Research International, vol. 65, pp. 462–468, 2014. View at Publisher · View at Google Scholar · View at Scopus
  9. I. S. Şanal, A. Güvenç, U. Salgin, Ü. Mehmetoǧlu, and A. Çalimli, “Recycling of apricot pomace by supercritical CO2 extraction,” The Journal of Supercritical Fluids, vol. 32, no. 1-3, pp. 221–230, 2004. View at Publisher · View at Google Scholar · View at Scopus
  10. M. A. Madrau, A. Piscopo, A. M. Sanguinetti et al., “Effect of drying temperature on polyphenolic content and antioxidant activity of apricots,” European Food Research and Technology, vol. 228, no. 3, pp. 441–448, 2009. View at Publisher · View at Google Scholar · View at Scopus
  11. K. Slinkard and V. Singleton, “Total phenol analysis: automation and comparison with manual methods,” American Journal of Enology and Viticulture, vol. 28, pp. 49–55, 1977. View at Google Scholar
  12. J. Crank, The Mathematics of Diffusion, Clarendon Press, Oxford, UK, 2nd edition, 1975. View at MathSciNet
  13. D. Zhang and Y. Hamauzu, “Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking,” Food Chemistry, vol. 88, no. 4, pp. 503–509, 2004. View at Publisher · View at Google Scholar · View at Scopus
  14. P. Ribéreau-Gayon, D. Dubourdieu, B. Donèche, and A. Lonvaud, Handbook of Enology, John Wiley & Sons, Ltd, Chichester, UK, 2005. View at Publisher · View at Google Scholar
  15. D. Marinova, F. Ribarova, and M. Atanassova, “Total phenolics and total flavonoids in Bulgarian fruits and vegetables,” Journal of the University of Chemical Technology and Metallurgy, vol. 40, pp. 255–260, 2005. View at Google Scholar
  16. M. Vizzotto, L. Cisneros-Zevallos, D. H. Byrne, D. W. Ramming, and W. R. Okie, “Large variation found in the phytochemical and antioxidant activity of peach and plum germplasm,” Journal of the American Society for Horticultural Science, vol. 132, no. 3, pp. 334–340, 2007. View at Google Scholar · View at Scopus
  17. A. Chiralt, J. Martínez-monzó, T. Cháfer, and P. Fito, “Functional foods: biochemical and processing aspects,” Carbohydr Polym, vol. 50, no. 1, pp. 1–95, 2002. View at Google Scholar
  18. H. N. Rajha, N. E. Darra, Z. Hobaika et al., “Extraction of total phenolic compounds, flavonoids, anthocyanins and tannins from grape byproducts by response surface methodology. influence of solid-liquid ratio, particle size, time, temperature and solvent mixtures on the optimization process,” Journal of Food and Nutrition Sciences, vol. 5, no. 4, pp. 397–409, 2014. View at Publisher · View at Google Scholar
  19. L. Ramos, E. M. Kristenson, and U. A. T. Brinkman, “Current use of pressurised liquid extraction and subcritical water extraction in environmental analysis,” Journal of Chromatography A, vol. 975, no. 1, pp. 3–29, 2002. View at Publisher · View at Google Scholar · View at Scopus
  20. M. Dent, V. Dragovi, M. Peni, and M. Brn, “The effect of extraction solvents, temperature and time on the composition and mass fraction of polyphenols in dalmatian wild sage (salvia officinalis l.) extracts,” High Temp, vol. 9862, no. 1, pp. 84–91, 2013. View at Google Scholar
  21. J. Shi, J. Yu, J. E. Pohorly, and Y. Kakuda, “Polyphenolics in grape seeds—biochemistry and functionality,” Journal of Medicinal Food, vol. 6, no. 4, pp. 291–299, 2003. View at Publisher · View at Google Scholar · View at Scopus
  22. D. B. Goldstein and J. H. Chin, “Interaction of ethanol with biological membranes,” Federation Proceedings, vol. 40, no. 7, pp. 2073–2076, 1981. View at Google Scholar
  23. P. Garcia-Salas, A. Morales-Soto, A. Segura-Carretero, and A. Fernández-Gutiérrez, “Phenolic-compound-extraction systems for fruit and vegetable samples,” Molecules, vol. 15, no. 12, pp. 8813–8826, 2010. View at Publisher · View at Google Scholar · View at Scopus
  24. S. V. Chanda and M. J. Kaneria, “Optimization of Conditions for the Extraction of Antioxidants from Leaves of Syzygium cumini L. Using Different Solvents,” Food Analytical Methods, vol. 5, no. 3, pp. 332–338, 2012. View at Publisher · View at Google Scholar · View at Scopus
  25. H. N. Rajha, W. Ziegler, N. Louka et al., “Effect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extraction,” International Journal of Molecular Sciences, vol. 15, no. 10, pp. 18640–18658, 2014. View at Publisher · View at Google Scholar · View at Scopus
  26. H. Y. Baldosano, M. Beatriz, M. G. Castillo, C. D. H. Elloran, and F. T. Bacani, “Effect of particle size, solvent and extraction time on tannin extract from spondias purpurea bark through soxhlet extraction,” vol. 3, pp. 4–9, 2015.
  27. H. N. Rajha, N. E. Darra, N. Louka, R. G. Maroun, W. Ziegler, and H. Bochzelt, “Valorization of industrial waste using energy saving procedures. Phenolic compounds purification from grape by-products by Accelerated Solvent Extraction (ASE),” in Proceedings of the 2012 International Conference on Renewable Energies for Developing Countries, REDEC 2012, Lebanon, November 2012. View at Publisher · View at Google Scholar · View at Scopus
  28. D. C. Montgomery, Design and Analysis of Experiments, John Wiley & Sons, 8th edition, 2012. View at MathSciNet
  29. J. Shi, J. Yu, J. Pohorly, J. C. Young, M. Bryan, and Y. Wu, “Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution,” Journal of Food Agriculture and Environment, vol. 1, no. 2, pp. 42–47, 2003. View at Google Scholar
  30. F. Brahmi, M. Khodir, D. Farid et al., “Optimisation of solvent extraction of antioxidants (phenolic compounds) from algerian mint (mentha spicata l.),” Pharmacogn Commun, vol. 2, no. 4, pp. 72–86, 2012. View at Google Scholar
  31. J. Seo, S. Lee, M. L. Elam, S. A. Johnson, J. Kang, and B. H. Arjmandi, “Study to find the best extraction solvent for use with guava leaves (Psidium guajava L.) for high antioxidant efficacy,” Food Science & Nutrition, vol. 2, no. 2, pp. 174–180, 2014. View at Publisher · View at Google Scholar
  32. X.-Y. Zhu, Y.-L. Mang, J. Xie, P. Wang, and W.-K. Su, “Response surface optimization of mechanochemical-assisted extraction of flavonoids and terpene trilactones from Ginkgo leaves,” Industrial Crops and Products, vol. 34, no. 1, pp. 1041–1052, 2011. View at Publisher · View at Google Scholar · View at Scopus
  33. Z. Y. Ju and L. R. Howard, “Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin,” Journal of Agricultural and Food Chemistry, vol. 51, no. 18, pp. 5207–5213, 2003. View at Publisher · View at Google Scholar · View at Scopus
  34. H. Wijngaard and N. Brunton, “The optimization of extraction of antioxidants from apple pomace by pressurized liquids,” Journal of Agricultural and Food Chemistry, vol. 57, no. 22, pp. 10625–10631, 2009. View at Publisher · View at Google Scholar · View at Scopus
  35. M. Pinelo, P. Del Fabbro, L. Manzocco, M. J. Nuñez, and M. C. Nicoli, “Optimization of continuous phenol extraction from Vitis vinifera byproducts,” Food Chemistry, vol. 92, no. 1, pp. 109–117, 2005. View at Publisher · View at Google Scholar · View at Scopus
  36. G. Spigno and D. M. de Faveri, “Antioxidants from grape stalks and marc: influence of extraction procedure on yield, purity and antioxidant power of the extracts,” Journal of Food Engineering, vol. 78, no. 3, pp. 793–801, 2007. View at Publisher · View at Google Scholar · View at Scopus
  37. T. Vatai, M. Škerget, and Ž. Knez, “Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide,” Journal of Food Engineering, vol. 90, no. 2, pp. 246–254, 2009. View at Publisher · View at Google Scholar · View at Scopus
  38. A. S. Awaad, D. J. Maitland, A. E. R. M. Donia, S. I. Alqasoumi, and G. A. Soliman, “Novel flavonoids with antioxidant activity from a Chenopodiaceous plant,” Pharmaceutical Biology, vol. 50, no. 1, pp. 99–104, 2012. View at Publisher · View at Google Scholar · View at Scopus
  39. R. Veberic and F. Stampar, “Selected polyphenols in fruits of different cultivars of genus Prunus,” Phyton - Annales Rei Botanicae, vol. 45, no. 3, pp. 375–383, 2005. View at Google Scholar · View at Scopus
  40. A. Khoddami, M. A. Wilkes, and T. H. Roberts, “Techniques for analysis of plant phenolic compounds,” Molecules, vol. 18, no. 2, pp. 2328–2375, 2013. View at Publisher · View at Google Scholar · View at Scopus
  41. N. Huda-Faujan, Z. A. Rahim, M. M. Rehan, and F. B. H. Ahmad, “Comparative analysis of phenolic content and antioxidative activities of eight Malaysian traditional vegetables,” Malaysian Journal of Analytical Sciences, vol. 19, no. 3, pp. 611–624, 2015. View at Google Scholar · View at Scopus
  42. A. Perva-Uzunalić, M. Škerget, Ž. Knez, B. Weinreich, F. Otto, and S. Grüner, “Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine,” Food Chemistry, vol. 96, no. 4, pp. 597–605, 2006. View at Publisher · View at Google Scholar · View at Scopus
  43. B. Phansawan and S. Pongsabangpho, “Determination of gallic acid and rutin in extracts Cassia alata and Andrographis paniculata,” ScienceAsia, vol. 40, no. 6, pp. 414–419, 2014. View at Publisher · View at Google Scholar · View at Scopus
  44. F. Zhang, X. Qi, M. Zou, and J. Li, “Analysis of rutin from lespedeza virgata (Thunb.) DC. by microwave-assisted extraction and capillary electrophoresis,” Journal of Chemistry, vol. 2013, Article ID 324294, 5 pages, 2013. View at Publisher · View at Google Scholar · View at Scopus