Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts

Vincent I. Candrawinata, John B. Golding, Paul D. Roach, Costas E. Stathopoulos

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)

Abstract

Response surface methodology (RSM) was used to optimise the parameters for phenolic extraction from apple pomace using water, extraction time, extraction temperature and pomace to water ratio. The responses from these parameters were evaluated by measuring the total phenolic content and antioxidant activity of extracts. The optimum extraction parameters found in this study were 30 min extraction time, 85°C extraction temperature and 0.05 pomace to water ratio. A verification experiment of these extraction parameters was performed, along with three other corroborative sets of parameters. There was no significant difference between the predicted and actual values, confirming that the predictions using the models obtained through RSM were valid.

Original languageEnglish
Pages (from-to)293-299
Number of pages7
JournalCYTA - Journal of Food
Volume13
Issue number2
DOIs
Publication statusPublished - Apr 3 2015
Externally publishedYes

Keywords

  • Apple
  • aqueous
  • extract
  • phenolic
  • pomace

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

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