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Extraction and Antioxidant Properties of Polyphenols from Apple

Zhiyong Gong

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Abstract

One-factor-at-a-time coupled with orthogonal array design method was employed to optimize the extraction of polypehnols from apple.The optimal extraction conditions were determined as follows: 30% ethanol as the extraction solvent at a material/liquid ratio of 1:6,70 ℃ temperature and 45 min extraction time.Under these conditions,the extraction yield of polyphenols from apple was 9.032 mg/g.The DPPH radical scavenging rate of apple polyphenols extracted was 94.6% and the FRAP 546.4 μmol/L.

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What this paper is about

One-factor-at-a-time coupled with orthogonal array design method was employed to optimize the extraction of polypehnols from apple.The optimal extraction conditions were determined as follows: 30% ethanol as the extraction solvent at a material/liquid ratio of 1:6,70 ℃ temperature and 45 min extraction time.Under these conditions,the extraction yield of polyphenols from apple was 9.032 mg/g.The DPPH radical scavenging rate of apple polyphenols extracted was 94.6% and the FRAP 546.4 μmol/L.

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Available abstract

One-factor-at-a-time coupled with orthogonal array design method was employed to optimize the extraction of polypehnols from apple.The optimal extraction conditions were determined as follows: 30% ethanol as the extraction solvent at a material/liquid ratio of 1:6,70 ℃ temperature and 45 min extraction time.Under these conditions,the extraction yield of polyphenols from apple was 9.032 mg/g.The DPPH radical scavenging rate of apple polyphenols extracted was 94.6% and the FRAP 546.4 μmol/L.

Key concepts: Polyphenol, Extraction (chemistry), DPPH, Yield (engineering), Chemistry, Chromatography, Solvent, Antioxidant

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