ArticleFoods (Basel, Switzerland)2022
Extraction of Phytochemicals from Maypole Apple by Subcritical Water.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed, 5 citations in OpenAlex.
- Mechanism and Regulation of Tea Saponin Extraction fromFoods (Basel, Switzerland) · 2025Article
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7 authors at 2 institutions in 1 country.
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Abstract
The Maypole apple is a new, promising species of small apples with a prominent flavor and deep red flesh and peel. This study divided Maypole apples into outer flesh, inner flesh, and peel, and used subcritical water at 100-175 °C for 10-30 min to extract various phytochemicals (procyanidin B2 (PB2), 5-caffeoylquinic acid (5CQA), and epicatechin). The obtained Maypole apple extracts and extraction residues in this work were analyzed using a SEM, HPLC, FT-IR, and UV-Vis spectrophotometer. Under different subcritical water extraction conditions, this work found the highest extraction rate: to be PB2 from the peel (4.167 mg/mL), 5CQA (2.296 mg/mL) and epicatechin (1.044 mg/mL) from the inner flesh. In addition, this work regressed the quadratic equations of the specific yield through ANOVA and found that temperature is a more significant affecting factor than extraction time. This aspect of the study suggests that phytochemicals could be obtained from the Maypole apple using the new extraction method of subcritical water.
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