Extraction, isolation of heat-resistance phenolic compounds, antioxidant properties, characterization and purification of 5-hydroxymaltol from Turkish apple pulps

Demirci M. A., Ipek Y., GÜL F., Özen T., DEMİRTAŞ İ.

FOOD CHEMISTRY, vol.269, pp.111-117, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 269
  • Publication Date: 2018
  • Doi Number: 10.1016/j.foodchem.2018.06.147
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.111-117
  • Keywords: Apple pulp extract, Natural phenolics, 5-hydroxymaltol, Antioxidant activity, CAPACITY, PLANTS, ACID
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Apple pulps (AP) were obtained as a side product in fruit juice factories and contains valuable phenolic compounds. The dried AP was subjected to extraction with water, ethyl acetate (APEA) and n-butanol (APBU), respectively. 5-Hydroxymaltol (5-HM) was isolated and confirmed by NMR techniques. The HPLC-TOF/MS analysis revealed the presence of 16 components including major components of morine, gentisic, 4-hydroxybenzoic, vanillic and fumaric acid. The antioxidant activities were evaluated with total antioxidant activity, reducing power, inhibition of lipid peroxidation, metal chelating, free radical and H2O2 scavenging activities. 5-HM, APEA and APBU exhibited the in vitro antioxidant activities in a concentration-dependent and moderate manner. The IC50 values were effective for free radical scavenging activity of 5-HM (8.22 mu g mL(-1)), H2O2 scavenging activity for APEA (8.12 mu g mL(-1)) and inhibition of lipid peroxidation for APEA (0.93 mu g mL(-1)). The 5-HM and APEA have antioxidant capacities and also feasible to apply variety in vivo tests.