Simultaneous extraction and analysis of apple pomace by gradient pressurized liquid extraction coupled in-line with solid-phase extraction and on-line with HPLC

•Bidimensional analysis composed of PLE-SPE and HPLC-PDA is proposed.•New PLE mode with solvent gradient is efficiently applied to industrial apple pomace.•Gradient extraction method, temperature, and static time play important roles in PLE.•PLE-SPE-HPLC-PDA process shows feasible to analyze industr...

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Bibliographic Details
Published in:Food chemistry 2023-05, Vol.407, p.135117-135117, Article 135117
Main Authors: Da Silva, Laise C., Viganó, Juliane, Sanches, Vitor L., De Souza Mesquita, Leonardo M., Pizani, Rodrigo, Rostagno, Mauricio A.
Format: Article
Language:English
Subjects:
Apple pomace
Chromatography, High Pressure Liquid - methods
Malus - chemistry
On-line analysis
Phenols - analysis
Phytochemicals
Sample preparation
Solid Phase Extraction
Solvent gradient
Solvents - chemistry
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Summary:•Bidimensional analysis composed of PLE-SPE and HPLC-PDA is proposed.•New PLE mode with solvent gradient is efficiently applied to industrial apple pomace.•Gradient extraction method, temperature, and static time play important roles in PLE.•PLE-SPE-HPLC-PDA process shows feasible to analyze industrial apple pomace comprehensively.•PLE-SPE-HPLC-PDA achieves quantitative extraction while real-time process monitoring. Due to the complex characteristics and variable composition of apple pomace, sample preparation for chromatographic analysis is a great challenge. To solve this problem, we proposed using a solvent gradient using Pressurized Liquid Extraction (PLE), where the solvent gradually changes from water to ethanol during the extraction. Different dynamic gradients, static time, and temperatures were evaluated and showed relevant effects on the yields of target analytes. It was possible to improve extraction yields of compounds with different characteristics using the extraction solvent gradient. By coupling solid-phase extraction in-line, it was possible to separate compounds into fractions, where furfural, HMF, and chlorogenic acid gradually eluted from the adsorbent. At the same time, flavonoids were retained and eluted in the later fractions. On-line analysis by HPLC provided real-time information about the process and permitted the creation of a 3D chromatogram of the sample.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.135117