Impact of Different Solvents and Temperatures on the Extraction of Bioactive Compounds from Rose Fruits (Rosa rugosa) Pomace

被引:6
|
作者
Cendrowski, Andrzej [1 ]
Studnicki, Marcin [2 ]
Kalisz, Stanislaw [1 ]
机构
[1] Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, Div Fruit Vegetable & Cereal Technol,SGGW, PL-02776 Warsaw, Poland
[2] Warsaw Univ Life Sci, Inst Agr, Dept Biometry, SGGW, PL-02787 Warsaw, Poland
来源
APPLIED SCIENCES-BASEL | 2024年 / 14卷 / 02期
关键词
rose fruits; extraction; polyphenols; L-ascorbic acid; pomace; MICROWAVE-ASSISTED EXTRACTION; ANTIOXIDANT ACTIVITY; ACID CONTENT; L; OPTIMIZATION; POLYPHENOLS; ULTRASOUND; COMPONENTS; PHENOLICS; RECOVERY;
D O I
10.3390/app14020691
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
The use of waste brings many environmental and economic benefits to the country. One of the by-products of the fruit industry in Poland is rose fruits pomace. Rose fruit has great nutritional value and is a rich source of beneficial bioactive compounds. The aim of this study was to investigate the effects of temperature (25, 45, and 65 degrees C), time extraction (15, 30, 45, and 60 min), and different solvents on the recovery of total phenolic compounds (measured by Folin-Ciocalteu) and L-ascorbic acid (measured by the HPLC method) of rose fruits (Rosa rugosa) pomace. Higher temperatures (45 degrees C and 65 degrees C) showed a higher content of L-ascorbic acid but also faster degradation of this acid after 30 min of extraction. The highest content of polyphenolic compounds was obtained using 50% acetone at 65 degrees C (average 37.28 mg gallic acid equivalents/g of freeze-dried pomace) and the lowest using 100% acetone at 25 degrees C (average 12.46 mg gallic acid equivalents/g of freeze-dried pomace). The highest yield of L-ascorbic acid from pomace was obtained using water as a solvent (average 33.64 mg L-ascorbic acid/g of freeze-dried pomace). Rose fruits pomace extracts could therefore be used as natural bioactive molecules for many industrial applications.
引用
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页数:14
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