Izvorni znanstveni članak
https://doi.org/10.15255/KUI.2022.045
Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction
Abla Bousselma
orcid.org/0000-0002-9079-3109
; Laboratory for Improvement of Phytosanitary Protection Techniques in Mountain Ecosystems (LETPPÉM), Department of Food Technology, University of Batna 1, Hadj Lakhdar, Biskra Avenue, Batna, 05 005, Alžir
Dalila Abdessemed
; Laboratory for the Improvement of Agricultural Productions and Protection of Ecosystems in Dry Areas (LAPAPEZA), Institute of Veterinary and Agricultural Sciences, University of Batna 1 Hadj Lakhdar, Biskra Avenue, Batna, 05005, Alžir
Hichem Tahraoui
; Chemical Process Engineering Laboratory, Department of Process Engineering, University of Ferhat Abbas, Setif 19 000, Alžir
Fouad Zedame
; Groupe Tchin-Lait spa-Candia Algeria
Abdeltif Amrane
orcid.org/0000-0003-2622-2384
; Univ Rennes, Ecole Nationale Supérieure de Chimie de Rennes, CNRS, ISCR-UMR6226, F-35 000 Rennes, Francuska
Sažetak
This study was carried out to verify the influence of drying parameters on phenolic and flavonoid compounds of apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite solutions dried by microwave at different powers (200, 400, and 800 W). We used two extraction methods, namely, cold soaking and ultrasound-assisted extraction (UAE). Total phenolics and flavonoids in fresh and dried apricots and apricot dough were estimated using the Folin-Ciocalteu reagent and the aluminium trichloride method, respectively. Fresh apricot contained considerable amounts of polyphenols and flavonoids by the cold soaking and UAE (285.43 and 165.49 mg GAE/100 g DM and 48.57 and 12.11 mg QE/100 g DM, respectively). Analysis of the data showed that the decrease in polyphenol and flavonoid contents of the dried treated apricots compared to the fresh material was significant. The greatest losses of these nutrients were recorded when applying the ultrasonic extraction method.
Ključne riječi
drying; polyphenols; flavonoids; cold soaking; ultrasonic extraction
Hrčak ID:
295721
URI
Datum izdavanja:
14.3.2023.
Posjeta: 451 *