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<p>Phenolics and pectin compounds were fractionated from peach pomace by sequential pressurized liquid extraction (PLE) with ethanol and citric acid solution, and the results were compared with low-pressure methods of Soxhlet and heat stirring extraction (HSE). PLE provided higher phenolic content, low reducing sugar, and the best antioxidant potential by DPPH, ABTS, and FRAP methods. The main recovered phenolics were protocatechuic acid, mandelic acid, and vanillin, which are valuable for cosmetic, food, and pharmaceutical products. The pectin yield was 14% for PLE and 20% for HSE, with galacturonic acid content of 47% and 10.9%, respectively, suggesting application in low-calorie products. The pectin fractions showed good emulsification and foaming ability and stability, with the PLE samples presenting higher water solubility and oil-holding capacity, and lower water-holding capacity compared to the HSE sample. These results endorse peach pomace as a relevant biomass for the recovery and fractionation of bioactive compounds by innovative methods. The novel techno-functional properties evaluated for the pectin fraction indicate promising attributes for applications in food formulations.</p> Graphical Abstract <p></p>

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Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions

  • 期刊论文

  • 发表日期：

    2025年1月27日

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  • Carla Roana Monteiro Rudke,
  • Adenilson Renato Rudke,
  • Amanda Tavares Germano,
  • Luciano Vitali,
  • Acácio Antônio Ferreira Zielinski,
  • Sandra Regina Salvador Ferreira

摘要

Phenolics and pectin compounds were fractionated from peach pomace by sequential pressurized liquid extraction (PLE) with ethanol and citric acid solution, and the results were compared with low-pressure methods of Soxhlet and heat stirring extraction (HSE). PLE provided higher phenolic content, low reducing sugar, and the best antioxidant potential by DPPH, ABTS, and FRAP methods. The main recovered phenolics were protocatechuic acid, mandelic acid, and vanillin, which are valuable for cosmetic, food, and pharmaceutical products. The pectin yield was 14% for PLE and 20% for HSE, with galacturonic acid content of 47% and 10.9%, respectively, suggesting application in low-calorie products. The pectin fractions showed good emulsification and foaming ability and stability, with the PLE samples presenting higher water solubility and oil-holding capacity, and lower water-holding capacity compared to the HSE sample. These results endorse peach pomace as a relevant biomass for the recovery and fractionation of bioactive compounds by innovative methods. The novel techno-functional properties evaluated for the pectin fraction indicate promising attributes for applications in food formulations.

Graphical Abstract