Influence of solvents in the extraction of phenolic compounds with antibacterial activity from apple pomace

被引：0

作者：

Zardo, Danianni Marinho ^{[1
]}

Alberti, Aline ^{[1
]}

Zielinski, Acácio Antonio Ferreira ^{[2
]}

Prestes, Amanda Alves ^{[1
]}

Esmerino, Luis Antonio ^{[3
]}

Nogueira, Alessandro ^{[1
]}

机构：

[1] Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, Brazil

[2] Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil

[3] Department of Clinical Analysis, State University of Ponta Grossa, Ponta Grossa, Brazil

来源：

Separation Science and Technology (Philadelphia) | 2021年 / 56卷 / 05期

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摘要：

The aim of this study was to evaluate the extraction of phenolic compounds with antibacterial activity from apple pomace using different solvents (acetone, ethanol and methanol). Acetone showed the highest extraction of individual phenolic compounds (p > .01) and the highest percentage of inhibition for the tested bacterial strains (23.17; 65.51 and 36.34% of inhibition for S. enterica, S. aureus and E. coli, respectively). Pearson products showed high correlation between total phenols and the percentage of bacterial inhibition for the extracts. The results show that the solvent used has an influence on the individual phenols extracted, reflecting the percentage of bacterial inhibition. © 2020 Taylor & Francis.

引用

页码：903 / 911

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