caa a22 4500 463157605 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s00217-006-0346-5 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0346-5 Adsorptive recovery of phenolic compounds from apple juice [Elektronische Daten] [Dietmar Kammerer, Zaid Saleh, Reinhold Carle, Roger Stanley] The recovery of phenolic compounds from apple juice was studied on a laboratory scale using a food grade polymethylmethacrylate adsorption resin. The work was carried out to understand how the processing parameters of the adsorption process can be manipulated to optimise production of apple phenolics as functional food ingredients. Adsorption was determined by mixing weighed amounts of the polymer with a diluted apple juice concentrate at 20-80°C and at pH values ranging from 2.0 to 3.9. At regular intervals samples were withdrawn from the aqueous phase. Total phenolics, absorbance values at 280 and 420nm, and the amounts of individual phenolics remaining in the liquid phase were determined. The analytical data were fitted to the Langmuir and Freundlich isotherms. In contrast to previous findings, the pH value significantly affected the adsorption onto the resin. HPLC analyses revealed different affinities of individual compounds, which enabled selective enrichment of certain phenolics in the liquid phase or on the sorbent surface. Desorption studies were performed using a resin with known amounts of adsorbed phenolic compounds. Elution was carried out by an automated pressurised liquid extraction system, studying the effects of temperature (40-180°C) and solvents (water, ethanol, methanol). Here again, individual compounds showed different behaviours depending on their hydrophobicity. Therefore, a systematic change of parameters for the sorption and desorption process can be helpful for the recovery of purified plant extracts enriched in certain target compounds. Springer-Verlag, 2006 Adsorption nationallicence Desorption nationallicence Phenolic compounds nationallicence Acrylic resin nationallicence Freundlich isotherm nationallicence Langmuir isotherm nationallicence Kammerer Dietmar The Horticulture and Food Research Institute of New Zealand Ltd., 120 Mt. Albert Road, Private Bag 92 169, Auckland, New Zealand aut Saleh Zaid The Horticulture and Food Research Institute of New Zealand Ltd., 120 Mt. Albert Road, Private Bag 92 169, Auckland, New Zealand aut Carle Reinhold Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599, Stuttgart, Germany aut Stanley Roger The Horticulture and Food Research Institute of New Zealand Ltd., 120 Mt. Albert Road, Private Bag 92 169, Auckland, New Zealand aut European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 605-613 1438-2377 224:5<605 2007 224 217 https://doi.org/10.1007/s00217-006-0346-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0346-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kammerer Dietmar The Horticulture and Food Research Institute of New Zealand Ltd., 120 Mt. Albert Road, Private Bag 92 169, Auckland, New Zealand aut NATIONALLICENCE 700 1- Saleh Zaid The Horticulture and Food Research Institute of New Zealand Ltd., 120 Mt. Albert Road, Private Bag 92 169, Auckland, New Zealand aut NATIONALLICENCE 700 1- Carle Reinhold Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Stanley Roger The Horticulture and Food Research Institute of New Zealand Ltd., 120 Mt. Albert Road, Private Bag 92 169, Auckland, New Zealand aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 605-613 1438-2377 224:5<605 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer