Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques

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dc.authoridAlpas, Hami/0000-0002-7683-8796
dc.authoridokur, ilhami/0000-0002-2541-7123
dc.authoridYetisen, Mehmet/0000-0001-8347-4081
dc.contributor.authorBaltacioglu, Cem
dc.contributor.authorBaltacioglu, Hande
dc.contributor.authorOkur, Ilhami
dc.contributor.authorYetisen, Mehmet
dc.contributor.authorAlpas, Hami
dc.date.accessioned2024-11-07T13:32:59Z
dc.date.available2024-11-07T13:32:59Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900 W power for durations of 30, 60, and 90 s; ultrasonic-assisted extraction (UAE) at 100% amplitude for periods of 5, 10, and 15 min; and high-pressure processing (HPP) at pressures of 400 and 500 MPa for durations of 1, 5, and 10 min. The highest yield in terms of total phenolic content (PC) was obtained in UAE with a value of 45.13 +/- 1.09 mg gallic acid equivalent (GAE)/100 g fresh weight (FW). The highest PC content was determined using HPP-500 MPa for 10 min, resulting in 40 mg GAE/100 g, and MAE for 90 s, yielding 34.40 mg GAE/100 g FW. The highest value of antioxidant activity (AA) was obtained by UAE in 51.9% +/- 0.71%. The PCs were identified through the utilization of Fourier transform infrared (FTIR) spectroscopy and high-performance liquid chromatography (HPLC). Utilizing multivariate analysis, the construction of chemometric models were executed to predict AA or total PC of the extracts, leveraging the information from IR spectra. The FTIR spectrum revealed bands associated with apigenin, and the application of HPP resulted in concentrations of 5.41 +/- 0.25 mg/100 g FW for apigenin and 1.30 +/- 0.15 mg/100 g FW for protocatechuic acid. Furthermore, HPLC analysis detected the presence of protocatechuic acid, caffeic acid, p-coumaric acid, and apigenin in both green extraction methods and the classical method. Apigenin emerged as the predominant phenolic compound in peach extracts. The highest concentrations of apigenin, p-coumaric acid, and protocatechuic acid were observed under HPP treatment, measuring 5.41 +/- 0.25, 0.21 +/- 0.04, and 1.30 +/- 0.15 mg/kg FW, respectively.
dc.identifier.doi10.1111/1750-3841.16972
dc.identifier.endpage1683
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue3
dc.identifier.pmid38343298
dc.identifier.scopus2-s2.0-85185126227
dc.identifier.scopusqualityQ1
dc.identifier.startpage1672
dc.identifier.urihttps://doi.org/10.1111/1750-3841.16972
dc.identifier.urihttps://hdl.handle.net/11480/15726
dc.identifier.volume89
dc.identifier.wosWOS:001160511500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectFourier transform infrared
dc.subjecthigh-pressure processing
dc.subjectmicrowave-assisted extraction
dc.subjectprincipal component analysis
dc.subjectultrasonic-assisted extraction
dc.titleRecovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques
dc.typeArticle

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