Polyphenols in fruit and vegetable peel extract: procedure of selective extraction and method of analysis

Abstract

The processed fruit and vegetable (F&V) include frozen, canned, and dried F&V. The peel weighs 10–15% of the total weight of the fruit. F&V are stripped before handling, which is practiced either by steam or abrasion, in turn, generating 5-kg water per kg of F&V peeled. The F&V peels are rich source of polyphenols like 4 hydroxy benzoic acid (4-HB). This study is the first attempt for the selective recovery of a representative polyphenol 4-HB using molecular imprinting technique from real F&V peel extract. Acrylamide functionalized chitosan was imprinted with 4-HB and cross-linked with epichlorohydrin to get molecularly imprinted adsorbent (AGCT-4HBIP; adsorption capacity 40 mg g−1), which effectively recovered 90.95% of 4-HB from the potato peel aqueous extract (PPAE). Fast and reliable HPLC method was developed and validated for 4-HB in PPAE with limit of quantization (LOQ) 0.5337μg mL−1. The developed method could effectively recover 4-HB from PPAE. Graphical abstract: [Figure not available: see fulltext.].