Bioresources and Bioprocessing

Table 4 Total polyphenolic compound (TPC) from apple pomace with 65% aqueous acetone–35% water v/v at solid/solvent ratio of 1:100 g/mL, under continuous magnetic stirring at 200 rpm

From: Kinetic modelling of the solid–liquid extraction process of polyphenolic compounds from apple pomace: influence of solvent composition and temperature

Temperature (°C)	Time (min)	TPC (mg GAE/g db)
60	0	0
	5	8.85 ± 0.35
	10	9.05 ± 0.26
	15	9.57 ± 0.44
	20	10.6 ± 0.43
	30	11.1 ± 0.49
	40	10.3 ± 0.50
40	0	0
	5	7.59 ± 0.35
	10	8.11 ± 0.37
	15	8.37 ± 0.35
	20	8.76 ± 0.20
	30	9.37 ± 0.46
	40	8.63 ± 0.20
20	0	0
	5	7.49 ± 0.29
	10	8.07 ± 0.64
	15	8.27 ± 0.10
	20	8.33 ± 0.46
	30	8.98 ± 0.71
	40	8.76 ± 0.35

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