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Determination of phenolic compounds
The document investigates the phenolic compounds found in various apple cultivars, including ‘jonagold’, ‘sampion’, ‘idared’, and ‘topaz’, and their processed forms. It highlights significant variations in phenolic concentrations across cultivars and the impact of processing methods on phenolic content, with applesauce retaining more phenolics than clear juices. Overall, flavonols were the most abundant phenolics, and higher enzyme treatment temperatures during juice extraction resulted in more effective phenolic extraction.
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Determination of phenolic compounds
- 1. JOURNAL OF FRUITAND ORNAMENTAL PLANT RESEARCH DETERMINATION OF PHENOLIC COMPOUNDS IN APPLES AND PROCESSED APPLE PRODUCTS MSc Part I Seat No : 14027
- 2. INTRODUCTION Fruits andvegetables are the major source of phenolic compounds in diet. Dietary intake of phenolics is estimated 1gram/day. Many different phenolic compounds have been identified in apples . The two main subtypes include : 1. Flavonoids (quercetins glycosides and catechin and epicatechin). 2. Phenolic Compounds (caffeic acid and p-coumaric acid). 3. Dihydrochalcones are also present.
- 3. Quercetins glycosides arepresent in the skin of apple. Dihydrochalcones are present in the core and seeds of apple. Phenolic acids are present in the cortex of apple.
- 4. MATERIAL AND METHOD MATERIAL: Phenolics content was measured in four cultivars of apple : ‘Jonagold’ , ‘Sampion’ , ‘Idared’ and ‘Topaz’. Replicate batches of these cultivars were processed into clear juice, cloudy juice and applesauce by industrial procedures. Clear apple juices were digested with Panzym MK at 50°C or Rohapect MA Plus at 20°C and ascorbic acid was added to the cloud juice.
- 5. METHOD: HPLC method wasused to separate and quantify phenolic compounds in apples and processed apple products. The apples were divided into octants and were frozen to -25°C and then grounded up. o 10g of grounded apples were homogenized for 1 minute with 70% methanol. The slurry was transferred to a 50ml volumetric flask, which was then filled to the mark with 70% methanol. o The mixture was filtered through Whatman No. 1 filter paper. The filtrate was stored at −18°C prior to analysis.
- 6. Samples ofsauces and juices were filtered, diluted and extracted with 70% methanol in an ultrasonic bath for 10 minutes before injection. o All the samples before HPLC were diluted 1:3 (v/v) with sodium acetate buffer (Solvent A)
- 7. HPLC HPLC wascarried out using an Agilent 1100 Series HPLC System equipped with a DAD detector. Phenolic compounds were separated using a Phenomenex Fusion RP column with a guard column. The mobile phase used consisted of 10.2% acetic acid in 2mM of sodium acetate (solvent A) and Acetonitrite (solvent B). The flow rate was kept constant at 0.5 ml/min for a total run time of 72 min at 25°C. The system was run with a gradient pattern. The injection volume of the sample was 20 μl.
- 10. RESULT The concentrationof phenolic compounds in the cultivars evaluated was 857 mg/kg. The concentration of different groups of phenolic compounds varied widely from cultivar to cultivar. The cultivar with the highest level of flavonols was ‘Sampion’ (477 mg/kg). The cultivar with the highest level of phenolic acids was ‘Idared’. The cultivar with highest level of quercetin glycosides were ‘Jonagold’ and ‘Topaz’.
- 11. During theproduction of applesauce, phenolics content did not essentially change. During the production of cloudy juices, phenolics content dropped by 47%. During the production of clear juices with Panzym MK, phenolics content dropped by 65%. During the production of clear juices with Rohapect MA Plus, phenolics content dropped by 81%.
- 19. CONCLUSION Even thoughthe cultivars differed significantly in terms of morphology , they all contained about the same amount of phenolics, the most abundant of which were flavonols. Apple sauces contained more phenolics than juices. Natural cloudy juices contained more phenolic compounds than clear juices. In the production of clear juice, phenolic compounds were more effectively extracted when the temperature during enzyme treatment is higher.
- 20. BIBLIOGRAPHY Journal OfFruit And Ornamental Plant Research ; Vol. 14 (Suppl. 2),2006. Dietary intake and availability of polyphenols, J NUTR. 130; Saclbert A., Wilska-Jeszka J., Markowski J., 2000. Flavonoids and chlorogeneic acid levels in apple fruit: characterization of variation, Awad M.A., De Jagger A., Van Westing L.M; 2000.
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