The aim of this work was to obtain information about interactions between
individual groups of polyphenols from apples and β-glucan. Polyphenols were
extracted from peel and flesh of apple Idared with ultrasonic assisted extraction.
Different groups of polyphenols from apple were separated by using the gel
chromatographic method in a glass column with Sephadex LH-20 gel. Polyphenols
were characterized by using reversed-phase high-performance liquid
chromatography. In the apple flesh flavan-3-ols were present in the first fraction,
then phenolic acids in the second and the flavonols in the third. In the apple peel
flavan-3-ols were presented in the first fraction, then anthocyanins in the second
and flavonols in the third. Interactions between polyphenols from apples and βglucan were studied through adsorption process. The adsorption was conducted at
25 °C and pH 5.5 for 16 h. Adsorbed polyphenols were determined with reversedphase high-performance liquid chromatography. In order to obtain information
about adsorption process different models were applied. The experimental data
(amount of adsorbed (qe) and un-adsorbed (ce) polyphenols) were modelled with
non-linear regression using adsorption isotherm equations like Langmuir,
Freundlich and Dubinin-Radushkevich. Apple polyphenols interacted with βglucan. Polyphenols from peel showed slightly higher adsorption capacity than
polyphenols from flesh. It was shown that adsorption was concentration depended
process. It can be suggested that bonds between individual groups of polyphenols
and β-glucan were H bonds and Van der Waals forces.
