Effect of the Extraction Process on the Biological Activity of Lyophilized Apricot Extracts Recovered from Apricot Pomace
Faculty of Sciences, Beirut Arab University, P.O. Box 115020, Riad El Solh, Beirut 1107 2809, Lebanon
Faculty of Health Sciences, Beirut Arab University, Tarik El Jedidah—Beirut, P.O. Box 115020, Riad El Solh, Beirut 1107 2809, Lebanon
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.
Antioxidants 2018, 7(1), 11; https://doi.org/10.3390/antiox7010011
Received: 21 December 2017 / Revised: 10 January 2018 / Accepted: 12 January 2018 / Published: 14 January 2018
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.