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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/224397
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
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 Técnicas2025-09-29T10:10:59Zoai: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:34982025-09-29 10:11:00.1CONICET 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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score 13.069144

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