Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel
- Autores
- Villamil Galindo, Johan Esteban; Piagentini, Andrea
- Año de publicación
- 2022
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- This study aims to evaluate the impact of the sequential extraction system for phenolic compounds and pectin from waste ‘Granny Smith’ apple peel using ultrasound. The effects of solvent, formic acid concentration (CFA), and the number of extraction steps on the content of individual and total phenolic compounds (TPC), total flavonoids, and antioxidant capacity, were determined. Then, pectin was obtained from apple peel before (BE) and after (AE) phenolic compounds extraction, using conventional (TR) or ultrasound-assisted procedures (US). The two-steps 80% Acetone (0% CFA) extraction system had the highest TPC (3.47 g GAE/Kg). Procyanidin B2 (0.03–0.77 g/kg) was the major phenolic compound extracted from ‘Granny Smith’ apple peel. AE pectin extraction yield (6.38% for US and 4.92% for TR) was higher than BE. Pectin obtained had 57–60% DE, 9.3–10.3% Methoxyl content, and 436–460 equivalent weight. Wasted apple peel is a great low-cost source of phenolic compounds and pectin. Furthermore, it is possible to achieve the highest yields of both compounds through appropriate extraction sequences (AE: phenolic compound extraction followed by pectin extraction) and alternative technologies like ultrasound-assisted extraction.
Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina - Materia
-
ANTIOXIDANTS
BIOACTIVE COMPOUNDS
CAVITATION
CIRCULAR ECONOMY
FRUIT WASTE BY-PRODUCTS
PROCYANIDINS - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/224397
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/224397 |
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network_name_str |
CONICET Digital (CONICET) |
spelling |
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peelVillamil Galindo, Johan EstebanPiagentini, AndreaANTIOXIDANTSBIOACTIVE COMPOUNDSCAVITATIONCIRCULAR ECONOMYFRUIT WASTE BY-PRODUCTSPROCYANIDINShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study aims to evaluate the impact of the sequential extraction system for phenolic compounds and pectin from waste ‘Granny Smith’ apple peel using ultrasound. The effects of solvent, formic acid concentration (CFA), and the number of extraction steps on the content of individual and total phenolic compounds (TPC), total flavonoids, and antioxidant capacity, were determined. Then, pectin was obtained from apple peel before (BE) and after (AE) phenolic compounds extraction, using conventional (TR) or ultrasound-assisted procedures (US). The two-steps 80% Acetone (0% CFA) extraction system had the highest TPC (3.47 g GAE/Kg). Procyanidin B2 (0.03–0.77 g/kg) was the major phenolic compound extracted from ‘Granny Smith’ apple peel. AE pectin extraction yield (6.38% for US and 4.92% for TR) was higher than BE. Pectin obtained had 57–60% DE, 9.3–10.3% Methoxyl content, and 436–460 equivalent weight. Wasted apple peel is a great low-cost source of phenolic compounds and pectin. Furthermore, it is possible to achieve the highest yields of both compounds through appropriate extraction sequences (AE: phenolic compound extraction followed by pectin extraction) and alternative technologies like ultrasound-assisted extraction.Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaElsevier2022-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/224397Villamil Galindo, Johan Esteban; Piagentini, Andrea; Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel; Elsevier; Food Bioscience; 49; 8-2022; 1-442212-42922212-4306CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429222004187info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2022.101958info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:04Zoai:ri.conicet.gov.ar:11336/224397instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:00:04.806CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel |
title |
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel |
spellingShingle |
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel Villamil Galindo, Johan Esteban ANTIOXIDANTS BIOACTIVE COMPOUNDS CAVITATION CIRCULAR ECONOMY FRUIT WASTE BY-PRODUCTS PROCYANIDINS |
title_short |
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel |
title_full |
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel |
title_fullStr |
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel |
title_full_unstemmed |
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel |
title_sort |
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel |
dc.creator.none.fl_str_mv |
Villamil Galindo, Johan Esteban Piagentini, Andrea |
author |
Villamil Galindo, Johan Esteban |
author_facet |
Villamil Galindo, Johan Esteban Piagentini, Andrea |
author_role |
author |
author2 |
Piagentini, Andrea |
author2_role |
author |
dc.subject.none.fl_str_mv |
ANTIOXIDANTS BIOACTIVE COMPOUNDS CAVITATION CIRCULAR ECONOMY FRUIT WASTE BY-PRODUCTS PROCYANIDINS |
topic |
ANTIOXIDANTS BIOACTIVE COMPOUNDS CAVITATION CIRCULAR ECONOMY FRUIT WASTE BY-PRODUCTS PROCYANIDINS |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
This study aims to evaluate the impact of the sequential extraction system for phenolic compounds and pectin from waste ‘Granny Smith’ apple peel using ultrasound. The effects of solvent, formic acid concentration (CFA), and the number of extraction steps on the content of individual and total phenolic compounds (TPC), total flavonoids, and antioxidant capacity, were determined. Then, pectin was obtained from apple peel before (BE) and after (AE) phenolic compounds extraction, using conventional (TR) or ultrasound-assisted procedures (US). The two-steps 80% Acetone (0% CFA) extraction system had the highest TPC (3.47 g GAE/Kg). Procyanidin B2 (0.03–0.77 g/kg) was the major phenolic compound extracted from ‘Granny Smith’ apple peel. AE pectin extraction yield (6.38% for US and 4.92% for TR) was higher than BE. Pectin obtained had 57–60% DE, 9.3–10.3% Methoxyl content, and 436–460 equivalent weight. Wasted apple peel is a great low-cost source of phenolic compounds and pectin. Furthermore, it is possible to achieve the highest yields of both compounds through appropriate extraction sequences (AE: phenolic compound extraction followed by pectin extraction) and alternative technologies like ultrasound-assisted extraction. Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina |
description |
This study aims to evaluate the impact of the sequential extraction system for phenolic compounds and pectin from waste ‘Granny Smith’ apple peel using ultrasound. The effects of solvent, formic acid concentration (CFA), and the number of extraction steps on the content of individual and total phenolic compounds (TPC), total flavonoids, and antioxidant capacity, were determined. Then, pectin was obtained from apple peel before (BE) and after (AE) phenolic compounds extraction, using conventional (TR) or ultrasound-assisted procedures (US). The two-steps 80% Acetone (0% CFA) extraction system had the highest TPC (3.47 g GAE/Kg). Procyanidin B2 (0.03–0.77 g/kg) was the major phenolic compound extracted from ‘Granny Smith’ apple peel. AE pectin extraction yield (6.38% for US and 4.92% for TR) was higher than BE. Pectin obtained had 57–60% DE, 9.3–10.3% Methoxyl content, and 436–460 equivalent weight. Wasted apple peel is a great low-cost source of phenolic compounds and pectin. Furthermore, it is possible to achieve the highest yields of both compounds through appropriate extraction sequences (AE: phenolic compound extraction followed by pectin extraction) and alternative technologies like ultrasound-assisted extraction. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/224397 Villamil Galindo, Johan Esteban; Piagentini, Andrea; Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel; Elsevier; Food Bioscience; 49; 8-2022; 1-44 2212-4292 2212-4306 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/224397 |
identifier_str_mv |
Villamil Galindo, Johan Esteban; Piagentini, Andrea; Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel; Elsevier; Food Bioscience; 49; 8-2022; 1-44 2212-4292 2212-4306 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429222004187 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2022.101958 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269618110988288 |
score |
13.13397 |