Extraction of Phytochemicals from Maypole Apple by Subcritical Water

Area of Science:

• Food Chemistry
• Phytochemistry
• Extraction Technology

Background:

• Maypole apples are a novel cultivar with unique deep red flesh and peel.
• Apples are rich in various phytochemicals with potential health benefits.
• Efficient extraction methods are needed to isolate these valuable compounds.

Purpose of the Study:

• To investigate the extraction of specific phytochemicals from Maypole apples using subcritical water.
• To determine optimal extraction conditions and identify key factors influencing yield.
• To analyze the phytochemical profile of Maypole apple extracts.

Main Methods:

• Maypole apple parts (peel, outer flesh, inner flesh) were subjected to subcritical water extraction at temperatures ranging from 100-175 °C for 10-30 min.
• Extraction efficiency was analyzed for procyanidin B2 (PB2), 5-caffeoylquinic acid (5CQA), and epicatechin.
• Analytical techniques included Scanning Electron Microscopy (SEM), High-Performance Liquid Chromatography (HPLC), Fourier-Transform Infrared Spectroscopy (FT-IR), and UV-Vis spectrophotometry.

Main Results:

• The highest extraction yield for PB2 was observed from the peel (4.167 mg/mL).
• The highest yields for 5CQA (2.296 mg/mL) and epicatechin (1.044 mg/mL) were obtained from the inner flesh.
• Analysis using ANOVA indicated that temperature is a more significant factor than extraction time in influencing phytochemical yield.

Conclusions:

• Subcritical water extraction is a viable method for obtaining phytochemicals from Maypole apples.
• Extraction conditions, particularly temperature, can be optimized for maximizing the yield of specific compounds.
• This study highlights the potential of Maypole apples as a source of valuable phytochemicals.