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Pérez-Jiménez, J., Arranz, S. and Saura-Calixto, F. (2009) Proanthocyanidin Content in Foods Is Largely Underestimated in the Literature Data: An Approach to Quantification of the Missing Proanthocyanidins. Food Research International, 42, 1381-1388.
https://doi.org/10.1016/j.foodres.2009.07.002

has been cited by the following article:

• TITLE: Predictive Models for Optimisation of Acetone Mediated Extraction of Polyphenolic Compounds from By-Product of Cider Production

  AUTHORS: Salis Ibrahim, Regina Santos, Steve Bowra

  KEYWORDS: Cider Apple Pomace, Predictive Models, Optimisation, Polyphenolic Compounds

  JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.10 No.2, March 27, 2020

  ABSTRACT: Response surface methodology (RSM) was applied to provide predictive models for optimisation of extraction of selected polyphenolic compounds from cider apple pomace under aqueous acetone. The design of experiment (DoE) was conducted to evaluate the influence of acetone concentration % (v/v), solid-to solvent ratio % (w/v), temperature (˚C) and extraction time (min) and their interaction on phenolic contents, using the Central Composite Rotatable Design (CCRD). The experimental data were analysed to fit statistical models for recovery of phenolic compounds. The selected models were significant (P 0.05), except for Chlorogenic acid and Quercetin 3-glucoside which had significant lack of fits (P R2 > 0.9000 and adjusted reasonable agrees with predicted . Coefficient of variation