Extraction of Phytochemicals from Maypole Apple by Subcritical Water
The Maypole apple is a new, promising species of small apples with a prominent flavor and deep red flesh and peel. This study divided Maypole apples into outer flesh, inner flesh, and peel, and used subcritical water at 100–175 °C for 10–30 min to extract various phytochemicals (procyanidin B2 (PB2)...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3453 |
| _version_ | 1797468325017550848 |
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| author | Menghsuan Tsai Li Zhu Shinya Maeda Tao Wang Wahyu Diono Motonobu Goto Hideki Kanda |
| author_facet | Menghsuan Tsai Li Zhu Shinya Maeda Tao Wang Wahyu Diono Motonobu Goto Hideki Kanda |
| author_sort | Menghsuan Tsai |
| collection | DOAJ |
| description | The Maypole apple is a new, promising species of small apples with a prominent flavor and deep red flesh and peel. This study divided Maypole apples into outer flesh, inner flesh, and peel, and used subcritical water at 100–175 °C for 10–30 min to extract various phytochemicals (procyanidin B2 (PB2), 5-caffeoylquinic acid (5CQA), and epicatechin). The obtained Maypole apple extracts and extraction residues in this work were analyzed using a SEM, HPLC, FT-IR, and UV-Vis spectrophotometer. Under different subcritical water extraction conditions, this work found the highest extraction rate: to be PB2 from the peel (4.167 mg/mL), 5CQA (2.296 mg/mL) and epicatechin (1.044 mg/mL) from the inner flesh. In addition, this work regressed the quadratic equations of the specific yield through ANOVA and found that temperature is a more significant affecting factor than extraction time. This aspect of the study suggests that phytochemicals could be obtained from the Maypole apple using the new extraction method of subcritical water. |
| first_indexed | 2024-03-09T19:04:52Z |
| format | Article |
| id | doaj.art-cf0335fca9014ed09a5eb72960aa5bcb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:52Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-cf0335fca9014ed09a5eb72960aa5bcb2023-11-24T04:41:04ZengMDPI AGFoods2304-81582022-10-011121345310.3390/foods11213453Extraction of Phytochemicals from Maypole Apple by Subcritical WaterMenghsuan Tsai0Li Zhu1Shinya Maeda2Tao Wang3Wahyu Diono4Motonobu Goto5Hideki Kanda6Department of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya 464-8603, JapanDepartment of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya 464-8603, JapanDepartment of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya 464-8603, JapanDepartment of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya 464-8603, JapanDepartment of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya 464-8603, JapanDepartment of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya 464-8603, JapanDepartment of Materials Process Engineering, Nagoya University, Furocho, Chikusa, Nagoya 464-8603, JapanThe Maypole apple is a new, promising species of small apples with a prominent flavor and deep red flesh and peel. This study divided Maypole apples into outer flesh, inner flesh, and peel, and used subcritical water at 100–175 °C for 10–30 min to extract various phytochemicals (procyanidin B2 (PB2), 5-caffeoylquinic acid (5CQA), and epicatechin). The obtained Maypole apple extracts and extraction residues in this work were analyzed using a SEM, HPLC, FT-IR, and UV-Vis spectrophotometer. Under different subcritical water extraction conditions, this work found the highest extraction rate: to be PB2 from the peel (4.167 mg/mL), 5CQA (2.296 mg/mL) and epicatechin (1.044 mg/mL) from the inner flesh. In addition, this work regressed the quadratic equations of the specific yield through ANOVA and found that temperature is a more significant affecting factor than extraction time. This aspect of the study suggests that phytochemicals could be obtained from the Maypole apple using the new extraction method of subcritical water.https://www.mdpi.com/2304-8158/11/21/3453Maypole applesubcritical waterprocyanidin B25-caffeoylquinic acidepicatechin |
| spellingShingle | Menghsuan Tsai Li Zhu Shinya Maeda Tao Wang Wahyu Diono Motonobu Goto Hideki Kanda Extraction of Phytochemicals from Maypole Apple by Subcritical Water Foods Maypole apple subcritical water procyanidin B2 5-caffeoylquinic acid epicatechin |
| title | Extraction of Phytochemicals from Maypole Apple by Subcritical Water |
| title_full | Extraction of Phytochemicals from Maypole Apple by Subcritical Water |
| title_fullStr | Extraction of Phytochemicals from Maypole Apple by Subcritical Water |
| title_full_unstemmed | Extraction of Phytochemicals from Maypole Apple by Subcritical Water |
| title_short | Extraction of Phytochemicals from Maypole Apple by Subcritical Water |
| title_sort | extraction of phytochemicals from maypole apple by subcritical water |
| topic | Maypole apple subcritical water procyanidin B2 5-caffeoylquinic acid epicatechin |
| url | https://www.mdpi.com/2304-8158/11/21/3453 |
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