Effects of extraction processes on the antioxidant activity of apple polyphenols

Abstract

The effects of microwave-assisted extraction, ultrasound-assisted extraction and water bath extraction on the antioxidant activity of apple polyphenols are reported in this short communication. This study evaluated these methods based on their effect on the antioxidant activity of apple polyphenols whereas previous studies focused only on the yield rate of the extraction methods. The oxidation induction periods of apple polyphenols were 6.11, 3.26 and 1.13 h for microwave-assisted extraction, ultrasound-assisted extraction and water bath extraction, respectively. This result indicates that from the perspective of antioxidant activity protection microwave-assisted extraction is much better than the other two methods. Hopefully, this study could attract researchers’ attention to the property of apple polyphenols in extraction and promote the development of natural polyphenols extraction methods.