Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction
This study was carried out to verify the influence of drying parameters on phenolic and flavonoid compounds of apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite solutions dried by microwave at different powers (200, 400, and 800 W). We used two extraction methods, name...
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| Format: | Article |
| Language: | English |
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Croatian Society of Chemical Engineers
2023-03-01
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| Series: | Kemija u Industriji |
| Subjects: | |
| Online Access: | http://silverstripe.fkit.hr/kui/assets/Uploads/2-161-168-KUI-3-4-2023.pdf |
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| author | Abla Bousselma Dalila Abdessemed Hichem Tahraoui Fouad Zedame Abdeltif Amrane |
| author_facet | Abla Bousselma Dalila Abdessemed Hichem Tahraoui Fouad Zedame Abdeltif Amrane |
| author_sort | Abla Bousselma |
| collection | DOAJ |
| description | This study was carried out to verify the influence of drying parameters on phenolic and flavonoid compounds of apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite solutions dried by microwave at different powers (200, 400, and 800 W). We used two extraction methods, namely, cold soaking and ultrasound-assisted extraction (UAE). Total phenolics and flavonoids in fresh and dried apricots and apricot dough were estimated using the Folin-Ciocalteu reagent and the aluminium trichloride method, respectively. Fresh apricot contained considerable amounts of polyphenols and flavonoids by the cold soaking and UAE (285.43 and 165.49 mg GAE/100 g DM and 48.57 and 12.11 mg QE/100 g DM, respectively). Analysis of the data showed that the decrease in polyphenol and flavonoid contents of the dried treated apricots compared to the fresh material was significant. The greatest losses of these nutrients were recorded when applying the ultrasonic extraction method. |
| first_indexed | 2024-04-09T23:41:58Z |
| format | Article |
| id | doaj.art-cc4cbc07d526437e905a8d10b2aaa939 |
| institution | Directory Open Access Journal |
| issn | 0022-9830 1334-9090 |
| language | English |
| last_indexed | 2024-04-09T23:41:58Z |
| publishDate | 2023-03-01 |
| publisher | Croatian Society of Chemical Engineers |
| record_format | Article |
| series | Kemija u Industriji |
| spelling | doaj.art-cc4cbc07d526437e905a8d10b2aaa9392023-03-18T10:53:35ZengCroatian Society of Chemical EngineersKemija u Industriji0022-98301334-90902023-03-01723-416116810.15255/KUI.2022.045Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted ExtractionAbla Bousselma0Dalila Abdessemed1Hichem Tahraoui2Fouad Zedame3Abdeltif Amrane4Laboratory for Improvement of Phytosanitary Protection Techniques in Mountain Ecosystems (LETPPÉM), Department of Food Technology, University of Batna 1, Hadj Lakhdar, Biskra Avenue, Batna, 05 005, AlgeriaLaboratory for the Improvement of Agricultural Productions and Protection of Ecosystems in Dry Areas (LAPAPEZA), Institute of Veterinary and Agricultural Sciences, University of Batna 1 Hadj Lakhdar, Biskra Avenue, Batna, 05005, AlgeriaChemical Process Engineering Laboratory, Department of Process Engineering, University of Ferhat Abbas, Setif 19 000, AlgeriaGroupe Tchin-Lait spa-Candia AlgeriaUniv Rennes, Ecole Nationale Supérieure de Chimie de Rennes, CNRS, ISCR-UMR6226, F-35 000 Rennes, FranceThis study was carried out to verify the influence of drying parameters on phenolic and flavonoid compounds of apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite solutions dried by microwave at different powers (200, 400, and 800 W). We used two extraction methods, namely, cold soaking and ultrasound-assisted extraction (UAE). Total phenolics and flavonoids in fresh and dried apricots and apricot dough were estimated using the Folin-Ciocalteu reagent and the aluminium trichloride method, respectively. Fresh apricot contained considerable amounts of polyphenols and flavonoids by the cold soaking and UAE (285.43 and 165.49 mg GAE/100 g DM and 48.57 and 12.11 mg QE/100 g DM, respectively). Analysis of the data showed that the decrease in polyphenol and flavonoid contents of the dried treated apricots compared to the fresh material was significant. The greatest losses of these nutrients were recorded when applying the ultrasonic extraction method.http://silverstripe.fkit.hr/kui/assets/Uploads/2-161-168-KUI-3-4-2023.pdfdryingpolyphenolsflavonoidscold soakingultrasonic extraction |
| spellingShingle | Abla Bousselma Dalila Abdessemed Hichem Tahraoui Fouad Zedame Abdeltif Amrane Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction Kemija u Industriji drying polyphenols flavonoids cold soaking ultrasonic extraction |
| title | Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction |
| title_full | Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction |
| title_fullStr | Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction |
| title_full_unstemmed | Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction |
| title_short | Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction |
| title_sort | polyphenols and flavonoids contents of fresh and dried apricots extracted by cold soaking and ultrasound assisted extraction |
| topic | drying polyphenols flavonoids cold soaking ultrasonic extraction |
| url | http://silverstripe.fkit.hr/kui/assets/Uploads/2-161-168-KUI-3-4-2023.pdf |
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