Author:

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, Apple wood, Warm solvent extraction, Ultrasound-assisted extraction, HPLC-PDA, Polyphenols, Antioxidant activity, ULTRASOUND-ASSISTED EXTRACTION, BY-PRODUCTS, DRYING METHOD, OPTIMIZATION, PHENOLICS, FOOD, IDENTIFICATION, TEMPERATURE, SEPARATION, RESIDUES, 0908 Food Sciences, 1003 Industrial Biotechnology, Food Science, 3006 Food sciences

Abstract:

This study describes the possibilities of valorising a waste stream that originates from apple wood by mapping the reducing capacity and phenolic profile from extracts derived from apple tree (Malus domestica). This study evaluated the efficiency of warm solvent extraction (WSE) and ultrasound-assisted extraction (UAE) techniques for extracting antioxidant phenolic compounds from the bark and core wood of an apple tree cultivated in the north-eastern part of Belgium. Furthermore, the influence of the pre-treatment technique, namely, fresh, oven-dried, and freeze-dried samples, respectively, on the yield of polyphenols was studied. Fresh bark extract obtained by UAE—the most efficient extraction technique—employing acetone 60% v/v contains the highest levels of phenolic compounds as well as the highest antioxidant activity. High-performance liquid chromatographic analysis shows that phloridzin is the major compound of the identified polyphenol markers present in bark and core wood extracts. Based on the obtained results, it may be possible to produce a polyphenolic extract from apple wood at an industrial scale without extensive costs or altering the antioxidant properties. This study reveals the potential of apple tree wood residues valorisation through the recovery of phenolic compounds for food, pharmaceutical, and cosmetic applications.