Extraction and Antioxidant Properties of Polyphenols from Apple

doi:10.7506/spkx1002-6630-201120020

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (20): 95-98.doi: 10.7506/spkx1002-6630-201120020

• Processing Technology • Previous Articles Next Articles

Extraction and Antioxidant Properties of Polyphenols from Apple

GUO Jiao-jiao1，FANG Min2，LIN Li-mei1，GONG Zhi-yong1,*

(1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China； 2. Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China)

Online:2011-10-25 Published:2011-10-12

Abstract

Abstract: One-factor-at-a-time coupled with orthogonal array design method was employed to optimize the extraction of polypehnols from apple. The optimal extraction conditions were determined as follows: 30% ethanol as the extraction solvent at a material/liquid ratio of 1:6, 70 ℃ temperature and 45 min extraction time. Under these conditions, the extraction yield of polyphenols from apple was 9.032 mg/g. The DPPH radical scavenging rate of apple polyphenols extracted was 94.6% and the FRAP 546.4 μmol/L.

Key words: apple polyphenols, antioxidant properties, DPPH free radicals, FRAP assay

CLC Number:

R284.2

GUOJiao-jiao，FANGMin，LINLi-mei，GONGZhi-yong. Extraction and Antioxidant Properties of Polyphenols from Apple[J]. FOOD SCIENCE, 2011, 32(20): 95-98.

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Extraction and Antioxidant Properties of Polyphenols from Apple

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