Antioxidant and antimicrobial activities of polyphenols isolated from unripe apples (Malus pumila cv. Hongro)
In: Korean Journal of Food Preservation, Jg. 26 (2019-10-30), S. 690-696
Online
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Zugriff:
Unripe apples are discarded due to thinning out or falling in orchards, however they are abundant in functional ingredients. In this study, polyphenols were efficiently enzymatically extracted and isolated from unripe apples. Enzymatic extraction of polyphenols over 12 hours followed using Viscozyme L with an enzyme concentration of 2%(v/w) based on the total phenolic content. In order to isolate the polyphenols, extracts of unripe apples were eluted with water, 25, 50, 75 and 100% ethanol using Diaion HP-20 gel column chromatography. Polyphenol compounds of each fraction were analyzed by high performance liquid chromatography (HPLC), with the 50% ethanol fraction containing the most polyphenols (387.88 μg/mL of caffeic acid, 226.34 μg/mL of p-coumaric acid, and 187.33 μg/mL of phloridzin). The 50% ethanol fraction also contained the most antioxidants (total penolic and flavonoid content; p
| Titel: |
Antioxidant and antimicrobial activities of polyphenols isolated from unripe apples (Malus pumila cv. Hongro)
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| Autor/in / Beteiligte Person: | Choi, Ji-Hye ; Chung, Shin-Kyo |
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| Zeitschrift: | Korean Journal of Food Preservation, Jg. 26 (2019-10-30), S. 690-696 |
| Veröffentlichung: | The Korean Society of Food Preservation, 2019 |
| Medientyp: | unknown |
| ISSN: | 2287-7428 (print) ; 1738-7248 (print) |
| DOI: | 10.11002/kjfp.2019.26.6.690 |
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