Related Experiment Video
Updated: Sep 28, 2025
07:05
Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
Published on: August 23, 2024
2.0K
The ability of deep eutectic solvent systems to extract bioactive compounds from apple pomace
Heleena Moni Bottu1, Angelica Mero2, Elena Husanu2
1Institute of Food and Health, School of Agriculture and Food Science, Conway Institute, University College Dublin, Dublin, Ireland.
Food Chemistry
|March 28, 2022
Summary
Green extraction methods effectively isolate bioactive compounds from apple pomace. These compounds show antioxidant capacity and potential for improving metabolic health by influencing insulin secretion.
Area of Science:
- Food Science
- Biochemistry
- Green Chemistry
Background:
- Apple pomace is a rich source of bioactive compounds.
- Conventional extraction methods may not be environmentally friendly.
- Non-conventional green extraction methods offer sustainable alternatives.
Purpose of the Study:
- To evaluate the bioactivity of apple pomace extracts obtained using deep eutectic solvent (DES) systems.
- To assess antioxidant capacity and insulin secretion-stimulating potential.
- To compare DES with conventional extraction methods.
Main Methods:
- Extraction of apple pomace using DES systems (e.g., Choline chloride:Ethylene glycol).
- Assay of antioxidant capacity using DPPH and FRAP methods.
- Evaluation of insulin secretion and cell viability in BRIN-BD11 pancreatic beta-cells.
Main Results:
- DES extracts, particularly ChCl:EG(1:4), exhibited high antioxidant capacity (80.1% inhibition in DPPH assay).
- Extracts from classical methods significantly promoted insulin secretion (p < 0.05).
- ChCl:EG(1:4) extracts showed a moderate effect on insulin secretion compared to classical methods.
Conclusions:
- DES systems are effective for extracting bioactive compounds from apple pomace with relevance to metabolic health.
- Extraction optimization is crucial for targeting specific bioactive properties.
- Further research can leverage DES for sustainable production of functional food ingredients.
