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  • Author or Editor: Z. Saeed x
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Abstract

The present manuscript demonstrates the work undertaken to optimise and validate a slow-release amylase-assisted extraction of polyphenols from peach fruit peel. A careful investigation and optimisation revealed that peach peel when hydrolysed with 1.50% (w/w) of SRA containing enzyme formulation at 40 °C and 6.1 pH, for 35 min significantly (P < 0.05) increased the extraction yield, levels of polyphenol contents (242.89 ± 1.56 mg gallic acid equivalents – GAE), and coumaric, chlorogenic, ferulic acids or their conjugate esters in extracts. Moreover, the extracts produced through SRA-assisted extraction exhibited ample level of free radical scavenging capacity (DPPH IC50 2.67 ± 0.03 μg mL−1), Trolox equivalent (TE) antioxidant capacity (450.52 ± 24.58 µmol of TE g−1), inhibition of peroxides in linoleic acid (85.68 ± 0.21%), and ferric reducing power of 3.11 ± 0.20 ppm gallic acid equivalents. The results suggested that the incorporation of SRA containing enzyme formulation may enhance the recovery of peach peel polyphenols while hydrolysing the glycosidic linkages without deteriorating their antioxidant character.

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Abstract  

The thermal behavior of poly(methyl methacrylate) (PMMA) was studied in the presence of AlBr3 using TG-DTA-DTG, IR and Py-GC-MS techniques. Degradation products were identified. It was found that PMMA started degrading at a lower temperature due to the generation of free radicals (Br), being the product of decomposition of AlBr3. Despite early destabilization of the system, stabilization zone was also highlighted. Flammability test was conducted to check the affectivity of AlBr3. Degradation mechanism has been proposed. Pyrolysis of the system (PMMA–AlBr3) was also monitored by heating it at different temperatures.

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