Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces
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Author
Sójka, Michał
Kołodziejczyk, Krzysztof
Milala, Joanna
Viñas, Inmaculada
Guyot, Sylvain
Baron, Alain
Publication date
2014-12-10ISSN
1756-4646
Abstract
The polyphenol composition of purified extracts obtained from plum pomace gathered from production lines of a modern fruit transformation plant was characterized. The extraction of polyphenols from pomaces was performed using water. These water extracts were purified on an Amberlite polymer bed and freeze-dried.The resulting preparations were characterized by high polyphenol contents (up to 50 g/100 g) determined using spectrophotometric method with Folin–Ciocalteu reagent. The selected plum preparations were characterized by high flavanol contents (up to 10 g/100 g) and high antioxidant capacities. Additionally, significant amounts of hydroxycinnamic acids and flavonols were detected in the plum preparations. The bacteriostatic effects of the extracts were observed against Salmonella, Listeria
and E. coli O157:H7. Two of the extracts had high bactericidal effects against Listeria. This research showed that plum pomaces are a good raw material for the production of highlyconcentrated polyphenol preparations with potential biological properties.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
11
Publisher
Elsevier
Is part of
Journal of Functional Foods
Citation
Sójka, Michał, Krzysztof Kołodziejczyk, Joanna Milala, Maribel Abadias, Inmaculada Viñas, Sylvain Guyot, and Alain Baron. 2015. "Composition And Properties Of The Polyphenolic Extracts Obtained From Industrial Plum Pomaces". Journal Of Functional Foods 12: 168-178. doi:10.1016/j.jff.2014.11.015.
Grant agreement number
EC/FP6/16279/EU/Increasing Fruit consumption through a trans disciplinary approach leading to High quality produce from environmentally safe, sustainable methods/ISAFRUIT
Program
Postcollita
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/