Biological activity of apricot byproducts polyphenols using solid–liquid and infrared‐assisted technology
This study compared the biological (antiradical, antioxidant, and antimicrobial) effects of phenolic compounds extracted from apricot pomace and kernels using solid–liquid (S/L) and infrared (IR) technology. IR pomace extract gave the highest polyphenolic content (10.8 mg GAE/g DM), flavonoid (6.3 mg CE/g DM), and tannin (3.6 mg/L) yields, exhibited the highest inhibitory activity against all tested gram‐positive and one gram‐negative bacterial strain (Escherichia coli) and had the highest antiradical capacity (AC) for DPPH and ABTS assays. As for total antioxidant activity, IR pomace gave the highest activity. High‐performance liquid chromatography (HPLC) permitted the identification and quantification of different phenolic molecules in apricot pomace (rutin, catechin, and epicatechin) and apricot kernels (caffeic and gallic acid) and which showed great polyphenol diversity in apricot byproducts. Results showed that IR technology gave better results in terms of the extraction efficiency and biological activity of the extracts compared with S/L ones.
Nada EL DARRA, Hiba N. Rajha, Iman El Ghazzawi, Richard G. Maroun, Nicolas Louka
Journal of Food Biochemistry,DOI: https://doi.org/10.1111/jfbc.12552 , Volume: 12, Issue: 2018, Pages Range: 1-9