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Antioxidants 2018, 7(1), 11; https://doi.org/10.3390/antiox7010011

Effect of the Extraction Process on the Biological Activity of Lyophilized Apricot Extracts Recovered from Apricot Pomace

1
Faculty of Sciences, Beirut Arab University, P.O. Box 115020, Riad El Solh, Beirut 1107 2809, Lebanon
2
Faculty of Health Sciences, Beirut Arab University, Tarik El Jedidah—Beirut, P.O. Box 115020, Riad El Solh, Beirut 1107 2809, Lebanon
3
Unité de Recherche Technologies et Valorisation Agro-alimentaire, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 11-514 Riad El Solh, Beirut 1107 2050, Lebanon
*
Author to whom correspondence should be addressed.
Received: 21 December 2017 / Revised: 10 January 2018 / Accepted: 12 January 2018 / Published: 14 January 2018
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Abstract

The preservation of polyphenols in fruits by lyophilization has gained great interest in the recent decades. The present study aims to assess the impact of the pre-treatment extraction methods heat-assisted extraction (HAE) and infrared (IR) on lyophilized apricot pomace extracts. Then to test the conservation of polyphenols quantities as well as their bioactivities (antiradical and antibacterial) in lyophilized extract. An aqueous extract was obtained through either heat-assisted extraction or infrared pre-treatments then lyophilized to obtain a dried form. Results showed that the content of polyphenols, the antiradical and antibacterial activities in lyophilized extracts exhibited a slighter decrease in infrared sample compared to the heat-assisted extraction ones. The High-performance liquid chromatography (HPLC) analysis showed that lyophilized extracts IR and HAE preserved the same phenolic molecules (rutin, catechin and epicatechin) detected in liquid extracts (IR and HAE) with a smaller yield. Lyophilization can be used as a widely process in the food industry to conserve many bioactive molecules. View Full-Text
Keywords: lyophilization; apricot pomace; heat-assisted extraction; infrared; polyphenols lyophilization; apricot pomace; heat-assisted extraction; infrared; polyphenols
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Cheaib, D.; El Darra, N.; Rajha, H.N.; El-Ghazzawi, I.; Maroun, R.G.; Louka, N. Effect of the Extraction Process on the Biological Activity of Lyophilized Apricot Extracts Recovered from Apricot Pomace. Antioxidants 2018, 7, 11.

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