https://doi.org/10.15255/KUI.2022.045
Published: Kem. Ind. 72 (3-4) (2023) 161–168
Paper reference number: KUI-45/2022
Paper type: Original scientific paper
Download paper:  PDF

Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction

A. Bousselma, D. Abdessemed, H. Tahraoui, F. Zedame and A. Amrane

Abstract

This study was carried out to verify the influence of drying parameters on phenolic and flavonoid compounds of apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite solutions dried by microwave at different powers (200, 400, and 800 W). We used two extraction methods, namely, cold soaking and ultrasound-assisted extraction (UAE). Total phenolics and flavonoids in fresh and dried apricots and apricot dough were estimated using the Folin-Ciocalteu reagent and the aluminium trichloride method, respectively. Fresh apricot contained considerable amounts of polyphenols and flavonoids by the cold soaking and UAE (285.43 and 165.49 mg GAE/100 g DM and 48.57 and 12.11 mg QE/100 g DM, respectively). Analysis of the data showed that the decrease in polyphenol and flavonoid contents of the dried treated apricots compared to the fresh material was significant. The greatest losses of these nutrients were recorded when applying the ultrasonic extraction method.

This work is licensed under a Creative Commons Attribution 4.0 International License

Keywords

drying, polyphenols, flavonoids, cold soaking, ultrasonic extraction