ArticleMembranes2022
Concentration of Polyphenolic Antioxidants in Apple Juice and Extract Using Ultrafiltration.
Article in Membranes, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Membrane-based fractionation of red beetroot juice: bioactive compound enrichment and sugar removal.Food science and biotechnology · 2026Article
- Application of Ultrafiltration for Recovery of Polyphenols from Rose Petal Byproduct.Membranes · 2023Article
- Influence of Centrifugation and Transmembrane Treatment on Determination of Polyphenols and Antioxidant Ability for Sea Buckthorn Juice.Molecules (Basel, Switzerland) · 2023Article
- Article
- Distribution and Stability of Polyphenols in Juices Made from Traditional Apple Cultivars Grown in Bosnia and Herzegovina.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The aim of the present work was to study the potential of ultrafiltration with three polyacrylonitrile membranes (1, 10, and 25 kDa) to concentrate polyphenolic antioxidants in apple juice and extract. The permeate flux, total polyphenols, polyphenolic profile, phenolic acid content, and total antioxidant capacity were determined using the FRAP and DPPH tests, the content of water-soluble proteins during ultrafiltration was established, and the concentration factors and rejections were determined. The permeate flux decreased by increasing the volume reduction ratio and decreasing the molecular weight cut-off of the membranes. The concentration factor and rejection of polyphenolics increased with the increase in the volume reduction ratio (VRR) for all membranes and both liquids. The concentration and rejection effectiveness of the 1 kDa membrane was higher than those observed for 10 and 25 kDa during the ultrafiltration of the apple extract, while these values were comparable for 1 and 10 kDa during the ultrafiltration of the apple juice. The concentration factors and rejections of total polyphenols were higher in the extract than in the juice. Chlorogenic acid was the main compound in the polyphenol profile of apple juice. The total content of phenolic acids, determined by using HPLC, increased by 15-20% as a result of the membrane concentration, but the separation process did not significantly change the ratio between the individual compounds.
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Registered trials
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