Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes
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The results indicated that Viscozyme L had the strongest effect on polyphenols extraction and was selected to study the polyphenol composition.Abstract:
The effects of process variables such as enzyme types, enzyme ratio, reaction temperature, pH, time, and ethanol concentration on the extraction of unripe apple polyphenol were investigated. The results indicated that Viscozyme L had the strongest effect on polyphenols extraction and was selected to study the polyphenol composition. The ratio of enzyme (Viscozyme L) to substrate (2 fungal beta-glucanase units (FBG)) at 0.02, reaction at pH 3.7, 50 °C for 12 h, and ethanol concentration of 70% were chosen as the most favorable extraction condition. Total phenolic content (TPC), reducing sugar content (RSC), and extraction yield increased by about 3, 1.5, and 2 times, respectively, compared with control. The contents of p-coumaric acid, ferulic acid, and caffeic acid increased to 8, 4, and 32 times, respectively. The enzyme-aided polyphenol extraction process from unripe apples might be applied to food industry for enhancing bioactive compound production.read more
Citations
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References
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Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
Book ChapterDOI
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
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The Chemistry behind Antioxidant Capacity Assays
TL;DR: This analysis suggests that the total phenols assay by FCR be used to quantify an antioxidant's reducing capacity and the ORAC assay to quantify peroxyl radical scavenging capacity, to comprehensively study different aspects of antioxidants.
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Extraction, separation, and detection methods for phenolic acids and flavonoids
TL;DR: This review provides an updated and extensive overview of methods and their applications in natural product matrices and samples of biological origin and critically appraises recent developments and trends.
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Optimization of extraction of phenolic compounds from wheat using response surface methodology
TL;DR: In this article, a face-centered cubic design (FCD) was used to investigate the effects of solvent composition (%), extraction temperature (°C) and time (min) on the response, total antioxidant activity (TAA).