Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis

✍ Scribed by Xue-Lian Bai; Tian-Li Yue; Ya-Hong Yuan; Hua-Wei Zhang

• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 508 KB
• Volume: 33
• Category: Article
• ISSN: 1615-9306
• DOI: 10.1002/jssc.201000430

✦ Synopsis

Abstract

A simple and efficient microwave‐assisted extraction of polyphenols from industrial apple pomace was developed and optimized by the maximization of the yield using response surface methodology. A Box–Behnken design was used to monitor the effect of microwave power, extraction time, ethanol concentration and ratio of solvent to raw material (g/mL) on the polyphenols yield. The results showed that the optimal conditions were as follows: microwave power 650.4 W, extraction time 53.7 s, ethanol concentration 62.1% and ratio of solvent to raw material 22.9:1. Validation tests indicated that the actual yield of polyphenols was 62.68±0.35 mg gallic acid equivalents per 100 g dry apple pomace with RSD=0.86% (n=5) under the optimal conditions, which was in good agreement with the predicted yield and higher than those of reflux and ultrasonic‐assisted extraction methods. HPLC analysis indicated that the major polyphenols of apple pomace consisted of chlorogenic acid, caffeic acid, syrigin, procyanidin B2, (−)‐epicatechin, cinnamic acid, coumaric acid, phlorizin and quercetin, of which procyanidin B2 had the highest content of 219.4 mg/kg.