Journal
FOOD CHEMISTRY
Volume 230, Issue -, Pages 354-361Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.03.072
Keywords
High voltage electrical discharge; Continuous extraction system; Phenolic compounds; Pomegranate peel; Response surface methodology
Funding
- National Natural Science Foundation of China [21376150]
- Postdoctoral Science Foundation of China [2013M530400, 2014T70871]
- Specialized Research Fund for the Doctoral Program of Higher Education of China [20100181120076]
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Pomegranate peel, a waste generated from fruit processing industry, is a potential source of phenolic compounds that are known for their anti-oxidative properties. In this study, a continuous high voltage electrical discharge (HVED) extraction system was for the first time designed and optimized for phenolic compounds from pomegranate peel. The optimal conditions for HVED were: flow rate of materials 12 ml,/min, electrodes gap distance 3.1 mm (corresponding to 29 kV/cm of electric field intensity) and liquid to solid ratio 35 mL/g. Under these conditions, the experimental yield of phenolic compounds was 196.7 +/- 6.4 mg/g, which closely agreed with the predicted value (199.83 mg/g). Compared with the warm water maceration, HVED method possessed higher efficiency for the extraction of phenolic compounds. The results demonstrated that HVED technique could be a very effective method for continuous extraction of natural compounds. (C) 2017 Elsevier Ltd. All rights reserved.
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