Effect of extraction treatments on the functional properties of free and bound phenols in apple seeds

Apple seeds are one of the main by-products of the food industry.This research aims to characterize free and bound phenols from apple seeds first defatted with three methods:(1)supercritical CO_(2),(2)ultrasound assisted and(3)Soxhlet extraction.Next,defatted seeds were extracted with hydroalcoholic maceration to give free phenols fraction and a solid residue.The latter was further extracted by alkaline hydrolysis to give bound phenols fraction.The time,temperature,concentration of NaOH and solid-to-liquid ratio were optimized for maximum extraction of bound phenols.Results showed that,regardless to the defatting method used,the highest phenol content was found mainly in the bound fraction(up to 31 mg g^(-1) GAE),which was eight times higher than the free fraction.Also,the antioxidant capacity(DPPH and ORAC)of the bound fraction was twice that of the free fraction.Such differences were next linked to the polyphenol profile(HPLC-DAD),and to the electron transfer properties(HPLC-coulometric detector).Results showed that the highest electron transfer properties of bound phenols were explained with higher content and lower half-wave potential of redox species like protocatechuic acid,salvianic acid A,and caffeic acid(identified by HPLC HR-MS/MS).Instead,the redox properties of free phenol extracts were attributed mainly to phlorizin.Overall,bound phenols in defatted apple seeds are a rich source of antioxidants that can be easily extracted by alkaline hydrolysis.

Impact of Mixed Fillers on the Physico-mechanical Properties of Flex­ible Polyether Foam

The effect of proportional blend of periwinkle and African star apple seed shell as bio-fillers in flexible polyether foam was studied.Flexible polyether foam samples incorporated with these bio-fillers at varying percentages;10%(S1),20%(S2),30%(S3),40%(S4)and 50%(S5)were produced respectively,while 0%(S0)which had no filler was used as control during the experiment.The mechanical properties of the produced foam samples were determined via density,compression set,indentation hardness,tensile strength and elongation at break tests.The cream time,rise time and height of the foam as parameters for characterising the produced foam samples were determined too.Flammability test was also carried out.The microstructure of the foam samples was analysed as well by using the scanning electron microscope.The results of the experiment showed that the density of the foam samples progressively increased from 19.20(S0)-26.45(S5)as the quantity of the filler increased.The indentation hardness result also showed an increase on addition of the filler.The foam’s loading ability also increased on incorporation of the filler but S3 showed remarkable recovery after compression.The tensile strength and elongation at break of the foam decreased on addition of the filler.The morphological analysis ascertained the effect of the progressive introduction of the filler on the surface morphology of the foam.The flammability of the foam was found to decrease as the filler load increased.Since these fillers are of organic origin,readily available,cheap and eco-friendly,they provide a means of making biodegradable foam,and reducing the flammability of foam.Thus,reducing environmental pollution whilst enhancing the mechanical property of foam.

Apple(Malus domestica Borkh.)seed:A review on health promoting bioactivities and its application as functional food ingredient

Recent trends in food industry focus on utilization of fruit processing waste and by-products as novel ingredients due to their nutritional benefits.Apple seed is one such novel ingredient that can find application as functional ingredient in food,nutraceutical and pharmaceutical industry.The existing studies suggest that apple seed is a rich source of amino acids,fatty acids and polyphenolic compounds.This review discusses the nutritional and phytochemical profile as well as biological activities exhibited by the apple seed.It also highlights the current application of apple seed in food,pharmaceutical and nutraceutical industries along with the safety aspects considering the presence of amygdalin.The apple seed meal,extracts or seed oil as novel ingredient can find various industrial applications given their dense nutritional profile.Besides their functionality,rigorous and extensive research is required to promote its usage at industrial level for harnessing the benefits of apple seeds.