Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion

Lončarić, Ante; Matanović, Katarina; Ferrer, Perla; Kovač, Tihomir; Šarkanj, Bojan; Skendrović Babojelić, Martina; Lores, Marta

doi:10.3390/foods9010080

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Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion

^1,*

¹,

Martina Skendrović Babojelić

⁴ and

Marta Lores

Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, HR 31000 Osijek, Croatia

Faculty of Chemistry, University of Santiago de Compostela, Campus Vida, E-15782 Santiago de Compostela, Spain

Department of Food Technology, University Centre Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia

⁴

Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia

Author to whom correspondence should be addressed.

Foods 2020, 9(1), 80; https://doi.org/10.3390/foods9010080

Received: 4 December 2019 / Revised: 29 December 2019 / Accepted: 8 January 2020 / Published: 11 January 2020

(This article belongs to the Section Nutraceuticals and Functional Foods)

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Abstract

Micro matrix solid phase dispersion (micro-MSPD) was optimized by response surface methodology for the extraction of polyphenols from the peel of twelve traditional and eight commercial apple varieties grown in Croatia. The optimized micro-MSPD procedure includes the use of 0.2 g of sample, 0.8 g of dispersant, a 57% solution of methanol in water as the solvent and 5 mL of extract volume. The total polyphenolic index (TPI) and antioxidant activity (AA) were measured by spectrophotometric assays. Eighteen polyphenolic compounds were identified in all investigated apples by HPLC-DAD and LC-(ESI)-MS. The peel of traditional apple varieties had higher contents of all investigated polyphenols. Calculated relative contribution of polyphenol groups indicated non-flavonoids (28.6%) and flavanols (46.2%) as the major contributors to the total polyphenolic content in traditional and commercial apple varieties, respectively. The most abundant polyphenol in traditional apple peel was chlorogenic acid, procyanidin B2 and epicatechin (1143 ± 755 µg/g dw, 954 ± 343 µg/g dw and 560 ± 362 µg/g dw, respectively). The peel of varieties ‘Apistar’, ‘Bobovac’ and ‘Božićnica’ could be highlighted as an important source of polyphenols. View Full-Text

Keywords: polyphenols; matrix solid-phase dispersion; apple peel; experimental design

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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.

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MDPI and ACS Style

Lončarić, A.; Matanović, K.; Ferrer, P.; Kovač, T.; Šarkanj, B.; Skendrović Babojelić, M.; Lores, M. Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion. Foods 2020, 9, 80. https://doi.org/10.3390/foods9010080

AMA Style

Lončarić A, Matanović K, Ferrer P, Kovač T, Šarkanj B, Skendrović Babojelić M, Lores M. Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion. Foods. 2020; 9(1):80. https://doi.org/10.3390/foods9010080

Chicago/Turabian Style

Lončarić, Ante, Katarina Matanović, Perla Ferrer, Tihomir Kovač, Bojan Šarkanj, Martina Skendrović Babojelić, and Marta Lores. 2020. "Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion" Foods 9, no. 1: 80. https://doi.org/10.3390/foods9010080

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Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion

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