Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/1762
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dc.contributor.authorDarra, Nada Elen_US
dc.contributor.authorRajha, Hiba N.en_US
dc.contributor.authorDebs, Esperanceen_US
dc.contributor.authorSaleh, F.en_US
dc.contributor.authorGhazzawi, I Elen_US
dc.contributor.authorLouka, Nicolasen_US
dc.contributor.authorMaroun, Richard G.en_US
dc.date.accessioned2020-12-23T08:59:23Z-
dc.date.available2020-12-23T08:59:23Z-
dc.date.issued2018-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/1762-
dc.description.abstractPeach 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.isoengen_US
dc.titleComparative study between ethanolic and β -cyclodextrin assisted extraction of polyphenols from peach pomaceen_US
dc.typeJournal Articleen_US
dc.contributor.affiliationDepartment of Biologyen_US
dc.description.volume2018en_US
dc.date.catalogued2019-09-18-
dc.description.statusPublisheden_US
dc.identifier.OlibID207695-
dc.identifier.openURLhttps://www.hindawi.com/journals/ijfs/2018/9491681/en_US
dc.relation.ispartoftextInternational journal of food scienceen_US
dc.provenance.recordsourceOliben_US
crisitem.author.parentorgFaculty of Arts and Sciences-
Appears in Collections:Department of Biology
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