title: Different compounds are extracted with different time courses from fruits during microwave hydrodiffusion: examples and possible causes.
abstract: We set out to determine how nutrients diffuse during extraction, using fractional collection. The highest concentrations of sugars (195.5, 64.8 and 60.8g/L, respectively for grape, 'Najbolia' plum and apricot) were found for the earliest stages of extraction, with a decrease in concentration (to 41.4g/L, 48.2g/L and 1.7g/L, respectively) at the end of extraction process. Total polyphenols showed the same trends for plum and apricot (from 4.1g/L to 2.9g/L for 'Najbolia' plum, from 2.2 to 0.2g/L for apricot) but highest concentrations of total polyphenols (for grape and cherry) were obtained at fraction 5 or 6 (out of 7). Carotenoids from cherry tomato also had highest concentrations (at circa 25mg/L) almost at the end of extraction. For volatile molecules from sweet cherry, hexanal, 2-hexenal and linalool had their highest concentrations at fractions 3-4 (out of 7). Diffusion of nutrients depended on fruit destructuring, molecule solubility and localization of the compounds. Fruit size seemed unimportant.
authors: UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, F-84000 Avignon, France; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Université d'Avignon et des Pays du Vaucluse, F-84000 Avignon, France. Electronic address: aurelie.cendres@paca.inra.fr.
authors: Aurélie
authors: A
authors: Cendres
authors: UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, F-84000 Avignon, France; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Université d'Avignon et des Pays du Vaucluse, F-84000 Avignon, France.
authors: Mélanie
authors: M
authors: Hoerlé
authors: UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, F-84000 Avignon, France; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Université d'Avignon et des Pays du Vaucluse, F-84000 Avignon, France.
authors: Farid
authors: F
authors: Chemat
authors: UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, F-84000 Avignon, France; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Université d'Avignon et des Pays du Vaucluse, F-84000 Avignon, France.
authors: Catherine M G C
authors: CM
authors: Renard
mesh_terms: D001628:Beverages / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis / Q000302:isolation & purification; D002338:Carotenoids / Q000032:analysis / Q000302:isolation & purification; D005511:Food Handling / Q000295:instrumentation / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D018551:Solanum lycopersicum / Q000737:chemistry*; D008872:Microwaves; D010936:Plant Extracts / Q000032:analysis* / Q000302:isolation & purification*; D059808:Polyphenols / Q000032:analysis / Q000302:isolation & purification; D027861:Prunus / Q000737:chemistry*; D013997:Time Factors; D027843:Vitis / Q000737:chemistry*
chemical_list: D002241:Carbohydrates; D010936:Plant Extracts; D059808:Polyphenols; D002338:Carotenoids
keywords: Fruit juice; Micronutrients; Microwave hydrodiffusion; Time courses