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Improving Oxidative Stability of Polyphenolic Fraction of Apple Pomace by Encapsulation Using Naturally Occurring Polymers

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Journal of Encapsulation and Adsorption Sciences 2019年第2期9卷 83-108页

作者： salis ibrahim Steve Bowra Faculty of Applied Sciences Department of Applied Chemistry and Biochemistry University for Development Studies Tamale Ghana Department of Research and Development Phytatec (UK) Ltd. Aberystwyth UK

Polyphenolic compounds with relatively high antioxidant activity obtained from subcritical water extraction of apple pomace were assessed for encapsulation by spray drying technique, making use of polymeric substances co-extracted with the polyphenolic compounds. Comparative assessments were carried out of the directly encapsulated subcritical water extract (SWE) products with particles formed when encapsulated with the addition of hydroxyl propyl-β-Cyclodextrin (SWE + HPβ-CD). The powders were characterized for their physico-chemical properties such as, moisture content, density, particle size, hygroscopicity to assess their suitability within cosmetic formulations. The SWE and SWE + HPβ-CD encapsulated products resulted in different physical properties. Although the particle size was less than 4 μm for both products, the direct encapsulation (SWE) was highly hygroscopic and this property was significantly reduced with addition of HPβ-Cyclodextrin (SWE + HPβ-CD). Scanning electron microscopy (SEM) and Fourier Transform Infrared (FT-IR) spectroscopic were em-ployed to analyse the micronised powders to support evidence of encapsulation. Both techniques revealed the interaction between compounds in extract and the carrier HPβ-Cyclodextrin suggesting successful encapsulation. The effect of storage conditions on retention of antioxidant activity of the subcritical water extract was evaluated within 35 days for extracts with and without the carrier HPβ-Cyclodextrin. Hydroxyl propyl-β-Cyclodextrin offered protection against degradation of antioxidant compounds thereby potentially extending the shelf-life and making the encapsulated powder suitable for incorporation in cosmetic and pharmaceutical applications.

关键词： Apple Pomace Polyphenolic Compounds Antioxidant Activity Encapsulation Hydroxyl Propyl-β-Cyclodextrin

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Predictive Models for Optimisation of Acetone Mediated Extraction of Polyphenolic Compounds from By-Product of Cider Production

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Advances in Chemical Engineering and Science 2020年第2期10卷 81-98页

作者： salis ibrahim Regina Santos Steve Bowra Department of Research and Development Phytatec (UK) Ltd. Plas Gogerddan Aberystwyth UK.

Response surface methodology (RSM) was applied to provide predictive models for optimisation of extraction of selected polyphenolic compounds from cider apple pomace under aqueous acetone. The design of experiment (DoE) was conducted to evaluate the influence of acetone concentration % (v/v), solid-to solvent ratio % (w/v), temperature (˚C) and extraction time (min) and their interaction on phenolic contents, using the Central Composite Rotatable Design (CCRD). The experimental data were analysed to fit statistical models for recovery of phenolic compounds. The selected models were significant (P 0.05), except for Chlorogenic acid and Quercetin 3-glucoside which had significant lack of fits (P R2 > 0.9000 and adjusted? ?reasonable agrees with predicted . Coefficient of variation < 5% for each determination at the 95% confidence interval. These models could be relied upon to achieve optimal concentrations of polyphenolic compounds for applications in nutraceutical, pharmaceutical and cosmetic industries.

关键词： Cider Apple Pomace Predictive Models Optimisation Polyphenolic Compounds

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Comparison of Antioxidant and Antimicrobial Activities of Acetone and Water Extracts of <i>Theobroma cacao</i>Beans

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Advances in Microbiology 2020年第9期10卷 478-491页

作者： Bright Fafali Dogbey salis ibrahim John Apirigi-Eta Abobe University for Development Studies Tamale Ghana

This present study compared antioxidant and antimicrobial activities of acetone and water extracts of Theobroma cacao beans against Escherichia coli. Total phenolic content (TPC) in both extracts was estimated by the Folin-Denis reagent. The present study showed that the 70% (v/v) acetone extract had a higher extraction yield and TPC (37% and 109 mg TAE g-1 dry weight) than the water extract (33% and 76 mg TAE g-1 dry weight). The antioxidant activities of both extracts were estimated by the DPPH Scavenging Assay. The extract obtained using 70% (v/v) acetone showed higher antioxidant activity (54%) compared to the antioxidant activity obtained using water (34%). Antimicrobial activities of acetone and water extracts from Theobroma cacao were measured against Escherichia coli and were screened by agar well diffusion method and further confirmed with the disc diffusion method. The bacterial growth was measured in Mueller Hinton agar. The extracts inhibited the growth of the Escherichia coli cultured, and the acetone extracts showed antimicrobial capacity comparable or equivalent, as seen in commercial ampicillin.

关键词： Theobroma cacao Escherichia coli Antioxidant Activity Total Phenolic Content DPPH Scavenging Activity

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