ArticleChemistry Central journal2016
Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace.
Article in Chemistry Central journal, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
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Who cites it
36 citing papers in PubMed.
- Supercritical COFoods (Basel, Switzerland) · 2026Article
- Upcycling Apple and Carrot Pomace into Fortified Food Ingredients: Advancing Sustainability and Resource Efficiency.Foods (Basel, Switzerland) · 2026Review
- From Apple Waste to Antimicrobial Solutions: A Review of Phenolics from PGI 'Maçã de Alcobaça' and Related Cultivars.Molecules (Basel, Switzerland) · 2025Review
- Phytochemical Profiling and Anti-Bacterial Activity of Red Delicious Apple Pomace With Integrated Hydrolysis to Obtain Fermentable Sugars: A Biorefinery Approach.Food science & nutrition · 2025Article
- Sustainable Exploitation of Apple By-Products: A Retrospective Analysis of Pilot-Scale Extraction Tests Using Hydrodynamic Cavitation.Foods (Basel, Switzerland) · 2025Article
- A Preliminary Study on the Qualitative and Quantitative Changes of Amino Acids in Whole Apple, Apple Peel, and Flesh Samples Grown in Lithuania.Plants (Basel, Switzerland) · 2025Article
- Therapeutic potential of flavonoids in gastrointestinal cancer: Focus on signaling pathways and improvement strategies (Review).Molecular medicine reports · 2025Review
- A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies.Foods (Basel, Switzerland) · 2024Article
- Composition and Functional Properties of the Edible Spear and By-Products fromFoods (Basel, Switzerland) · 2024Article
- Determination of Polyphenolic Profile of Apple Pomace (ACS omega · 2024Article
- Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars.Foods (Basel, Switzerland) · 2023Article
- The Classification, Molecular Structure and Biological Biosynthesis of Flavonoids, and Their Roles in Biotic and Abiotic Stresses.Molecules (Basel, Switzerland) · 2023Review
- Antioxidant Capacity and Phenolics Profile of Portuguese Traditional Cultivars of Apples and Pears and Their By-Products: On the Way to Newer Applications.Foods (Basel, Switzerland) · 2023Article
- Chemical Composition, Antioxidant Activity and Cytocompatibility of Polyphenolic Compounds Extracted from Food Industry Apple Waste: Potential in Biomedical Application.Molecules (Basel, Switzerland) · 2023Article
- Fruit waste: a current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources.Frontiers in microbiology · 2023Review
- Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications.Molecules (Basel, Switzerland) · 2023Review
- Therapeutic Potential and Pharmaceutical Development of a Multitargeted Flavonoid Phloretin.Nutrients · 2022Review
- Methods of Isolation of Active Substances from Garlic (Antioxidants (Basel, Switzerland) · 2022Review
- The Use of γ-Aminobutyric Acid-ProducingFoods (Basel, Switzerland) · 2022Article
- Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundSynthetic antioxidants and antimicrobials are losing ground to their natural counterparts and therefore, the food industry has motivated to seek other natural alternatives. Apple pomace, a by-product in the processing of apples, is rich in polyphenols, and plant polyphenols have been used as food additives owing to their strong antioxidant and antimicrobial properties. The goal of this study was to screen the individual polyphenols with antioxidant and antimicrobial activities from the extracts (methanol, ethanol, acetone, ethyl acetate, and chloroform) of Golden Delicious pomace.
resultsFirst, the polyphenolic compounds (total phenol content, TPC; total flavonoids, TFD; total flavanols, TFL) and antioxidant activities (AAs) with four assays (ferric reducing antioxidant power, FRAP; 1,1-diphenyl-2-picryhydrazyl radical scavenging capacity assay, DRSC; hydroxyl radical averting capacity assay, HORAC; oxygen radical absorbance capacity assay, ORAC) were analyzed. The results showed a significant positive correlation (P < 0.05) between AAs and TFD. Ethyl acetate extract (EAE) exhibited the highest TFD with a concentration of 1.85 mg RE/g powder (expressed as rutin equivalents), and the highest AAs (expressed as butylated hydroxytoluene (BHT) equivalents) with 2.07 mg BHT/g powder for FRAP, 3.05 mg BHT/g powder for DRSC, 5.42 mg BHT/g powder for HORAC, and 8.89 mg BHT/g powder for ORAC. Composition and AA assays of individual polyphenols from the EAE were then performed. Phloridzin and phloretin accounted for 46.70 and 41.94 % of TFD, respectively. Phloretin displayed the highest AA, followed by phloridzin. Finally, the antimicrobial activities of the EAE, phloridzin, and phloretin were evaluated. EAE displayed good inhibitory activities against Staphylococcus aureus with a minimum inhibition concentration (MIC) of 1.25 mg/ml and against Escherichia coli with a MIC of 2.50 mg/ml. Phloridzin and phloretin showed better inhibitory activities than the EAE, which were MICs of 0.50 and 0.10 mg/ml, respectively, against S. aureus and MICs of 1.50 and 0.75 mg/ml, respectively, against E. coli.
conclusionsEthyl acetate was the best solvent of choice to extract natural products to obtain the maximum antioxidant and antibacterial benefits. Phloridzin and phloretin have the potential to be used as natural alternatives to synthetic antioxidants and antimicrobials.
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