Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study

Abstract

The present study aims to valorize the apple peels (AP) and grape seeds (GS) by the fortification of the yogurts using their powder. Firstly, the optimization of the extraction parameters for assessing maximum of total phenolic content (TPC) was achieved. Under the optimized conditions, the experimental maximum yields of TPC were 19.33 ± 2.33 and 240.59 ± 4.77 mg Gallic Acid Equivalents (GAE)/100 g Dry Weight (DW) for AP and GS, respectively, which was in close agreement with predicted values (19.32 ± 0.91 and 242.26 ± 11.08 mg GAE/100 g DW for AP and GS, respectively). The antioxidant capacity of GS extract was better with IC50 of 12.22 ± 0.89 and 225.47 ± 7.1 0 µg/ml in DPPH and phosphomolybdenum assays, respectively. Besides, powder from these by-products was incorporated into yogurt samples. The classification test revealed that the yogurt prepared with GS powder was the preferred one