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Comparison of conventional and ultrasound-assisted aqueous extraction of soluble matter and phenolic compounds from apple flesh

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Abstract

The extraction of soluble matter (°Brix), catechin and total phenolic compounds (TPC) from apple flesh was studied. A conventional aqueous extraction (CE) was done at different temperatures (50, 60, and 75 °C). A pulsed ultrasound-assisted extraction (UAE) was done at fixed temperature, T = 50 °C, and different specific energy input and total duration. The main attention was focused on correlations between oBrix, concentration of catechin, C, TPC, and selectivity of phenolics extraction. For UAE, the significant acceleration in extraction of catechin was observed for the short duration protocol as compared with long duration one. The maximum (saturation) levels for concentrations of catechin, Cm, and total phenolic compounds, TPCm, were compared. In correlation between Cm and TPCm, the two distinctive branches were observed for CE protocols and UAE protocols. Moreover, the relative contents of catechin in TPC were noticeably higher for UAE protocols as compared with CE protocols.

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Acknowledgements

The authors would like to thank Dr Grimi, N. for his technical assistance. This work was supported by the China Scholarship Council and by Université de Technologie de Compiègne, France.

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Authors and Affiliations

  1. Laboratoire de Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205, Compiègne Cedex, France

    Lu Wang, Nadia Boussetta, Nikolai Lebovka & Eugene Vorobiev

  2. Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv, 03142, Ukraine

    Nikolai Lebovka

Authors
  1. Lu Wang
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  2. Nadia Boussetta
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  3. Nikolai Lebovka
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  4. Eugene Vorobiev
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Correspondence to Nikolai Lebovka.

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Wang, L., Boussetta, N., Lebovka, N. et al. Comparison of conventional and ultrasound-assisted aqueous extraction of soluble matter and phenolic compounds from apple flesh. Eur Food Res Technol 244, 1683–1689 (2018). https://doi.org/10.1007/s00217-018-3081-9

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  • DOI: https://doi.org/10.1007/s00217-018-3081-9

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