Extraction of Polyphenolics from Apple Juice by Foam Fractionation
نویسندگان
چکیده
منابع مشابه
Extraction and clarification of apple juice with polygalacturonase obtained from apple (Malus domestica) fruits deteriorated by Aspergillus niger
Pectinase is used commercially in the clarification and extraction of fruit juice from different fruits. Green apples and Red apples obtained from the fruits section of a supermarket, Idiroko road, Ota were surface sterilized and inoculated with Aspergillus niger. The stock culture was subcultured on Sabouraud Dextrose agar plates and 72-hr-old culture of Aspergillus niger served as the inoculu...
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Low molecular weight organic acids are most predominant in apple juice among these components fumaric acid was not exceed more than 5 ppm. It was thought that the HPLC is the best method of the determination of organic acids in the apple juice. In this study, chromatographic separation of organic acids of apple juice was obtained by preparing a sample and by applying them to acid phase for ...
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Apples ( MALUS sp., Rosaceae) are a rich source of nutrient as well as non-nutrient components and contain high levels of polyphenols and other phytochemicals. Main structural classes of apple constituents include hydroxycinnamic acids, dihydrochalcones, flavonols (quercetin glycosides), catechins and oligomeric procyanidins, as well as triterpenoids in apple peel and anthocyanins in red apples...
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ژورنال
عنوان ژورنال: International Journal of Food Engineering
سال: 2006
ISSN: 1556-3758
DOI: 10.2202/1556-3758.1096