Value Added Products from Plant Processing
- 1 Chemistry Institute of the Tajikistan Academy of Sciences, Dushanbe, Tajikistan
- 2 Chemistry Institute of the Tajikistan Academy of Sciences, Dushanbe, Tajikistan
- 3 Chemistry Institute of the Tajikistan Academy of Sciences, Dushanbe, Tajikistan
- 4 Chemistry Institute of the Tajikistan Academy of Sciences, Dushanbe, Tajikistan
- 5 Eastern Regional Research Center ARS USDA, Wyndmoor, PA, USA
Abstract
Fat and wax (F&W) compounds have to be removed from raw plant materials before pectin and oligosaccharides (OS) can be isolated. In this research, the mixtures of F&W, and polyphenols and sugars were firstly separated from the roots of Eremurus hissaricus ( Eremurus h. ), and the byproducts of fruit processing, such as apple pomace, sunflower head residues, and grape seeds, etc., using hexane/ethanol or ethyl acetate as leaching reagents at various ratios of liquid to solid. The resultant mixtures were then extracted with an ethanol/water mixture to separate F&W from polyphenols and sugars. It was found that the F&W yield decreased in the sequence of apricot > apple > sunflower head residues > peach > pumpkin with 21.84% in apricot as the highest number. The amount of alcohol-water soluble compounds (AWSC), mainly polyphenols and sugars, decreased in the sequence of peach > sunflower head residues > apricot > pumpkin > apple. No inter-dependence of AWSC and F&W was identified.
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