Evaluation of the extraction efficiency for polyphenol extracts from by‐products of green kiwifruit juicing
作者： Dongxiao Sun-Waterhouse , Ivy Wen , Reginald Wibisono , Laurence D. Melton , Sandhya Wadhwa
DOI: 10.1111/J.1365-2621.2009.02097.X
关键词: Polysaccharide 、 Ethanol 、 Polyphenol 、 High-performance liquid chromatography 、 By-product 、 Chromatography 、 Uronic acid 、 Actinidia deliciosa 、 Actinidia 、 Chemistry
摘要: Summary The health benefits of fruits are attributable in part to their bioactive components such as phenolics and pectic polysaccharides. By-products derived from kiwifruit processing can be a good source compounds. Extracts were produced using different concentrations ethanol water (0%, 30%, 50%, 74% 96% v/v) by-products (skin, residue pulp) the green-fleshed (Actinidia deliciosa‘Hayward’) juicing process. The amounts phenolic compounds uronic acid (UA) well composition each extract determined. Results show that contained Based on total contents, v/v appeared best extraction medium. 30% or ethanolic dilution was second medium for skin pulp/residue, respectively. Water extracting satisfactory quantities highest concentration Phenolic profiling by high-performance liquid chromatography (HPLC) used detect individual an extract. HPLC showed alkali pre-treatment has improved efficiency function concentration, fruit tissue type, media, by-product preparation method, class polyphenols. As result more efficient methods both characterisation polyphenols could evaluated.
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