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Adsorptive recovery of phenolic compounds from apple juice

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Abstract

The recovery of phenolic compounds from apple juice was studied on a laboratory scale using a food grade polymethylmethacrylate adsorption resin. The work was carried out to understand how the processing parameters of the adsorption process can be manipulated to optimise production of apple phenolics as functional food ingredients. Adsorption was determined by mixing weighed amounts of the polymer with a diluted apple juice concentrate at 20–80 °C and at pH values ranging from 2.0 to 3.9. At regular intervals samples were withdrawn from the aqueous phase. Total phenolics, absorbance values at 280 and 420 nm, and the amounts of individual phenolics remaining in the liquid phase were determined. The analytical data were fitted to the Langmuir and Freundlich isotherms. In contrast to previous findings, the pH value significantly affected the adsorption onto the resin. HPLC analyses revealed different affinities of individual compounds, which enabled selective enrichment of certain phenolics in the liquid phase or on the sorbent surface. Desorption studies were performed using a resin with known amounts of adsorbed phenolic compounds. Elution was carried out by an automated pressurised liquid extraction system, studying the effects of temperature (40–180 °C) and solvents (water, ethanol, methanol). Here again, individual compounds showed different behaviours depending on their hydrophobicity. Therefore, a systematic change of parameters for the sorption and desorption process can be helpful for the recovery of purified plant extracts enriched in certain target compounds.

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Acknowledgement

The authors are grateful to Dr. Janine Cooney for performing MS analyses. This work was supported by the New Zealand Foundation for Research, Science and Technology, contract C06X0405.

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Authors and Affiliations

  1. The Horticulture and Food Research Institute of New Zealand Ltd., 120 Mt. Albert Road, Private Bag 92 169, Auckland, New Zealand

    Dietmar R. Kammerer, Zaid S. Saleh & Roger A. Stanley

  2. Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599, Stuttgart, Germany

    Dietmar R. Kammerer & Reinhold Carle

Authors
  1. Dietmar R. Kammerer
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  2. Zaid S. Saleh
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  3. Reinhold Carle
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  4. Roger A. Stanley
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Correspondence to Dietmar R. Kammerer.

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Kammerer, D.R., Saleh, Z.S., Carle, R. et al. Adsorptive recovery of phenolic compounds from apple juice. Eur Food Res Technol 224, 605–613 (2007). https://doi.org/10.1007/s00217-006-0346-5

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  • DOI: https://doi.org/10.1007/s00217-006-0346-5

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