Pectinase assisted extraction of Polyphenols from apple pomace

Polyphenols show several biological activities and generally exist in the forms of glycones in plant. Enzymatic release of polyphenols from pomace remaining from apple juice production was examined. The experiment used commercial pectinase for transforming flavonoid glycones to aglycones. The apple pomace containing polyphenols were reacted with pectinase in diferent conditions, such as varying pH, ratio of enzyme to pomace, reaction time and temperature, so the optimum conditions for enzymeic hydrolysis and extraction of polyphenols were examined. The results showed that optimal conditions of enzyme reaction were pH 3. 6, enzyme to pomace ratio of 12%, and 11 h at 37 °C. Under the optimal conditions, total phenolic compounds (TPC) and total flavonoid compounds (TFC) in pectinase treated section showed higher value of TPC (9. 08 g/kg) and TFC (1.38 g/kg) compare to control section of TPC (7.05 g/kg) and TFC (0.91 g/kg), respectively.