Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts

Title: Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts
Creator: Candrawinata, Vincent I.; Golding, John B.; Roach, Paul D.; Stathopoulos, Costas E.
Relation: CyTA: Journal of Food Vol. 13, Issue 2, p. 293-299
Publisher Link: http://dx.doi.org/10.1080/19476337.2014.971344
Publisher: Taylor & Francis
Resource Type: journal article
Date: 2015
Description: Response surface methodology (RSM) was used to optimise the parameters for phenolic extraction from apple pomace using water, extraction time, extraction temperature and pomace to water ratio. The responses from these parameters were evaluated by measuring the total phenolic content and antioxidant activity of extracts. The optimum extraction parameters found in this study were 30 min extraction time, 85°C extraction temperature and 0.05 pomace to water ratio. A verification experiment of these extraction parameters was performed, along with three other corroborative sets of parameters. There was no significant difference between the predicted and actual values, confirming that the predictions using the models obtained through RSM were valid.
Subject: apple; pomace; aqueous; phenolic; extract
Identifier: http://hdl.handle.net/1959.13/1333033
Identifier: uon:26998
Identifier: ISSN:1947-6337
Language: eng
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