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https://scholarhub.balamand.edu.lb/handle/uob/1762
DC Field | Value | Language |
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dc.contributor.author | Darra, Nada El | en_US |
dc.contributor.author | Rajha, Hiba N. | en_US |
dc.contributor.author | Debs, Esperance | en_US |
dc.contributor.author | Saleh, F. | en_US |
dc.contributor.author | Ghazzawi, I El | en_US |
dc.contributor.author | Louka, Nicolas | en_US |
dc.contributor.author | Maroun, Richard G. | en_US |
dc.date.accessioned | 2020-12-23T08:59:23Z | - |
dc.date.available | 2020-12-23T08:59:23Z | - |
dc.date.issued | 2018 | - |
dc.identifier.uri | https://scholarhub.balamand.edu.lb/handle/uob/1762 | - |
dc.description.abstract | Peach byproducts are often regarded as food waste despite their high content in health-promoting components. Amongst the latter, polyphenols are bioactive molecules with significant health benefits. The present study investigated an eco-friendly and cost-effective method using a GRAS food additive, β-cyclodextrin (β-CD), for the recovery of polyphenols from peach pomace. β-CD assisted extraction of polyphenols was compared to that of conventional solvent (ethanol) extraction at the same concentrations (10 mg/mL, 20 mg/mL, 30 mg/mL, 40 mg/mL, and 50 mg/mL) in terms of quality (antiradical activity) and quantity. The extract obtained by 50 mg/mL β-CD assisted extraction showed the highest polyphenol (0.72 mg GAE/g DM) and flavonoid (0.35 mg catechin/g of DM) concentrations as maximal antiradical activity (6.82%) and a noted antibacterial activity. Our results showed the competitiveness of β-CD assisted extraction to recover a high quantity and quality of polyphenols from peach pomace suggesting β-CD as a green alternative method for phenolic extraction. | en_US |
dc.language.iso | eng | en_US |
dc.title | Comparative study between ethanolic and β -cyclodextrin assisted extraction of polyphenols from peach pomace | en_US |
dc.type | Journal Article | en_US |
dc.contributor.affiliation | Department of Biology | en_US |
dc.description.volume | 2018 | en_US |
dc.date.catalogued | 2019-09-18 | - |
dc.description.status | Published | en_US |
dc.identifier.OlibID | 207695 | - |
dc.identifier.openURL | https://www.hindawi.com/journals/ijfs/2018/9491681/ | en_US |
dc.relation.ispartoftext | International journal of food science | en_US |
dc.provenance.recordsource | Olib | en_US |
crisitem.author.parentorg | Faculty of Arts and Sciences | - |
Appears in Collections: | Department of Biology |
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