Optimization of Pectinase Aided Polyphenol Extraction from Apple Pomace by Response Surface Methodology
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Abstract:
In order to enhance the extraction of polyphenol from apple pomace, carbohydrate-hydrolyzing enzyme (pectinase) aided polyphenol and caffeic acid extraction techniques were studied with response surface methodology. The optimum conditions were as follows: the ratio of pectinase to substrate 0.11, the reaction temperature 38.00 ℃, and the reaction time 12.53 h. Under the optimal conditions, the predicted value of total phenolic content and caffeic acid content were 11.32 g GAE/kg and 173.87 mg/kg, respectively. The experimental values of total phenolic content (11.08 g GAE/kg) and caffeic acid content (170.03 mg/kg) of the apple pomace were well matched with the response surface methodology predicted values. In addition, the levels of total phenolic content and caffeic acid content obtained from optimal conditions were about 1.6 and 12.9 folds greater, respectively than those of the control treatment. It was a feasible method to extract the polyphenol from apple pomace.
