The Effect of Different Ethanol Concentrations on Functional Properties in Apple Macerates

Kalina  Sikorska-Zimny; Ewelina Białek; Anna Kocik; Magdalena Kozioł; Magdalena Ziarkowska; Małgorzata Wojciechowska; Wojciech Mielicki

doi:10.18502/jnfs.v10i3.19241

Kalina Sikorska-Zimny Department of Fruit and Vegetables Storage and Processing, Division of Fruit and Vegetable Storage and Postharvest Physiology, The National Institute of Horticultural Research, Pomologiczna 13a Street, 96-100 Skierniewice, Poland;
Ewelina Białek Stefan Batory Academy of Applied Sciences, Batorego 64c Street, 96-100 Skierniewice, Poland
Anna Kocik Stefan Batory Academy of Applied Sciences, Batorego 64c Street, 96-100 Skierniewice, Poland
Magdalena Kozioł Stefan Batory Academy of Applied Sciences, Batorego 64c Street, 96-100 Skierniewice, Poland
Magdalena Ziarkowska Stefan Batory Academy of Applied Sciences, Batorego 64c Street, 96-100 Skierniewice, Poland
Małgorzata Wojciechowska Stefan Batory Academy of Applied Sciences, Batorego 64c Street, 96-100 Skierniewice, Poland
Wojciech Mielicki Stefan Batory Academy of Applied Sciences, Batorego 64c Street, 96-100 Skierniewice, Poland

DOI: https://doi.org/10.18502/jnfs.v10i3.19241

Keywords: Ethanolic extract; Malus; Polyphenols; Ascorbic acid; Sugars

Abstract

Background: Apples are globally recognized for their nutritional value and being rich in bioactive compounds like polyphenols, which are associated with numerous health benefits, including reduced oxidative stress and lower risks of chronic diseases. This study investigates the impact of varying ethanol concentrations (20%, 40%, and 70%) on the extraction of polyphenols, vitamin C, and sugars from Jonagold apples (Malus domestica). Methods: The experiment involved macerating apple cubes in different ethanol concentrations for 30 days at 22 °C, followed by chemical analyses to quantify the extracted polyphenols, vitamin C, and sugars. Results: The highest polyphenol concentration (69.99 mg/100 g fresh weight) and sugar (0.936 g/100 g fresh weight) were found in the 40% ethanol macerate, while the highest vitamin C (0.043 mg/100 g fresh weight) contents was observed in the 20% ethanol macerate. The efficiency of extraction varied significantly with ethanol concentration, with the 40% ethanol solution being most effective for polyphenols and sugars and 20% for vitamin C and sugars. Conclusion: These findings highlight the importance of optimizing solvent concentration to maximize the extraction of specific bioactive compounds, offering valuable insights for the production of apple-based alcoholic beverages and nutraceuticals. The study underscores complex interactions between solvent polarity and compound solubility, which are crucial for enhancing the nutritional and therapeutic potential of apple-derived products.