The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace
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2024-01-29 21:23
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DRAGANCEA, Veronica, GUREV, Angela, CESKO, Tatiana, GHENDOV-MOŞANU, Aliona. The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace. In: Modern Technologies in the Food Industry, Ed. 5, 20-22 octombrie 2022, Chişinău. Chișinău, Republica Moldova: 2022, p. 93.
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Modern Technologies in the Food Industry 2022
Conferința "Modern Technologies in the Food Industry"
5, Chişinău, Moldova, 20-22 octombrie 2022

The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace


Pag. 93-93

Dragancea Veronica, Gurev Angela, Cesko Tatiana, Ghendov-Moşanu Aliona
 
Technical University of Moldova
 
Proiecte:
 
Disponibil în IBN: 25 ianuarie 2023


Rezumat

Apple pomace, obtained after juice extraction, is an agro-industrial residue, but also a potential source of carbohydrates, fibres, phenolic compounds, vitamins, pectins, etc. Pectins are one of the most important substances found in apples and account for approximately 10% of the daily fibre requirement of the consumer. In industry pectin is obtained from apple pomace in aqueous solutions of mineral acids (hydrochloric acid, sulfuric acid), with a pH of 1-3, temperature of 50-90 ºC, and extraction time of 3-12 hours. The use of mineral acids leads to a lower extraction yield, further, due to a more advanced hydrolysis process of the glycosidic bonds, and rigorous purification, we assume that the commercial pectin has a lower antioxidant activity and a scant content of phenolic acids. The aim of the conducted research was to spectrophotometrically measure the total polyphenol content (TPC) and determine the DPPH• antioxidant activity of commercial pectin, and of pectin that was obtained by conventional method from fresh (P1), frozen (P2), and dried (P3) apple pomace leftovers from” Floresti” juice factory. The pectic matter was extracted with an aqueous solution of citric acid, with a ⁓2.2 pH, temperature of 90℃, for 180 min, with the following sample: solvent ratios: P1- 1:8; P2- 1:8; P3- 1:12 (m/v). Pectin was precipitated with 96% ethyl alcohol. The obtained pectin was dried at a temperature of 60℃ till a humidity of 9.31±0.62 %. For UV-Vis spectrophotometric analysis (DR5000 spectrophotometer), samples were prepared in triplicate by dissolving pectin in distilled water to a concentration of 5·10-3 mg/ml. TPC was determined by the Folin-Ciocalteu method according to the calibration curve of the gallic acid standard, expressed in mf GAE/g of sample. The commercial pectin solution (P) was the reference sample. According to the recorded results, TPC in pectin samples P1, P2, P3 was higher than in sample P. The highest TPC was recorded in P1 (5.015±1.07); P3 (4.34±0.14 mg GAE/g) had the second highest result. Negligible TPC was detected in P. The Trolox equivalent antioxidant capacity assay was carried out for the concentration of 5·10-3 g/ml of pectin in water. Measurements determined that the % DPPH• inhibition of the pectin samples varied as follows: P1- 39.32; P2- 17.43; P3- 19.64, and 2% for the commercial pectin P. The highest antioxidant activity was recorded for pectin P1, obtained from fresh pomace. The antioxidant activity largely depends on the content of phenolic acids, which contaminate the pomace.

Cuvinte-cheie
pectin, antioxidants, apple pomace, Trolox.