Effect of Extraction Conditions for Recovery of Chlorogenic Acid and Flavonoids from Wet Cider Apple Pomace under Subcritical Water | Ibrahim | Journal of Food Research | CCSE

Industrial wet cider apple pomace was subjected to subcritical water mediated hydrolysis in a batch reactor with varying experimental conditions such as solid-to- solvent ratio (1-8 % w/v), temperature (100- 200 oC) and a residency time (10-30 min) to understand the effects of the experimental conditions on overall recovery of polyphenolic compounds. Chlorogenic acid and some flavonoids were identified and quantified by high performance liquid chromatography (HPLC-DAD). Higher yields of chlorogenic acid and the flavonoids were obtained between 100- 150 oC for residence time of 20 minutes. Solid-to solvent ratio and temperature played a significant role in the recovery of the polyphenolic compounds (p< 0.05). The results demonstrated that, residence time at a fixed extraction condition was less significant (p> 0.05). However, it was significant for yield of degradation compounds such as protocatechuic aldehyde, 5- HMF and furfural. Subcritical water selectively influenced the chemical structure of the polyphenolic compounds