Comparative study between ethanolic and cyclodextrin assisted extraction of polyphenols from peach pomace

Abstract

Valorization of wastes generated by the agro-industries is currently becoming more and more crucial. Peach pomace, consisting of pulp and peel tissues, is a by-product of the peach processing line. It is significantly rich in polyphenols that exhibit high antioxidative activity. According to previous studies, 𝛽-cyclodextrin-based extraction is an emerging technology. Total phenolic compounds were extracted from peach pomace and compared using 𝛽-cyclodextrin and ethanol at different concentrations. Other variables were monitored: temperature, solvent volume to sample ratio, and extraction time. The obtained extracts were also analyzed for their contents in flavonoids, tannins, vitamin C, carotenoids, as well as for their antioxidant and antimicrobial activities. At the same concentrations, 𝛽-cyclodextrin was more efficient than the ethanol in recovery of polyphenols, tannins, flavonoids, and 𝛽-carotene. Radical scavenging activity of polyphenols extracted by 𝛽-cyclodextrin was, for the same concentration, higher than those recovered by ethanol. This method allowed to recover a globally higher quantity and quality of polyphenols from peach pomace compared to ethanol.