Preliminary study of optimal extraction of biologically active compounds from sea buckthorn (Hippophae Rhamnoides L.) pomace
The processing of fruits results in high amounts of waste materials such as peels and seeds which is a critical subject in every industry. The aim of this study is to explore the best combination of drying and extraction method, to achieve the highest antioxidant content in sea buckthorn pomace (SBP...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
2017
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
23 |
| Kulcsszavak: | Élelmiszeripari technológia, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/56236 |
| Tartalmi kivonat: | The processing of fruits results in high amounts of waste materials such as peels and seeds which is a critical subject in every industry. The aim of this study is to explore the best combination of drying and extraction method, to achieve the highest antioxidant content in sea buckthorn pomace (SBP), which appears as a by-product when making use of the berries. In the frame of our research the optimal drying conditions were previously tested, relying on the results vacuum drying was executed at 40 and 60 °C furthermore SBP was dried also by atmospheric dryer at 60 and 80°C. Drying curve was also determined. When extracting the antioxidant compounds, 20 and 40 % ethanol and acetone were used as solvents, applied in 1:30 proportion. Amount of total polyphenol content and antioxidant capacity (FRAP) were determined by spectrophotometry methods. Besides regarding amount of valuable components economical aspects must be considered for choosing the optimal drying technology. In case of vacuum drying duration was two times longer than in case of atmospheric technologies. The results show that the highest antioxidant capacity (4958.45 mg AAE/100g dm) was registered using 40% acetone extracted from the pomace, dried at 80°C. Further examination could reveal whether the extracted antioxidant content of the SBP, a by-product of fruit processing technologies, could be used natural food additives as bio-preservatives after appropriate clarification processes. |
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| Terjedelem/Fizikai jellemzők: | 392-396 |
| ISBN: | 978-963-306-563-1 |