Optimisation of ultrasonic-assisted extraction of bioactive compounds from chokeberry pomace using response surface methodology

Sylwia Sady , Leszek Matuszak , Alfred Błaszczyk

Abstract

Chokeberry pomace is a valuable by-product of fruit processing because of its high levels of phenolic compounds and anthocyanins. The study was aimed to optimise chokeberry pomace extraction of total phenolic content, total anthocyanin content and antioxidant activity using response surface methodology. Response surface methodology was used to evaluate the effect of the concentration of ethanol (in the range of 60–96%) and sonication time (from 10 to 30 min) as independent variables on total phenolic content, antioxidant capacity and total anthocyanin content as the response functions. The results showed that ethanol concentration, but not sonication time, had a significant influence on total phenolic content, antioxidant activity and total anthocyanin content. The optimal extraction conditions for total phenolic content (188.5 mg GAE/g DM) and antioxidant capacity (49.2 mM Tr/100 g DM) were 60% ethanol and 20 min sonication time. The optimal conditions in the case of total anthocyanin content (89.3 mg C3GE/g) were an 65% ethanol concentration and 13 min sonication time. The development of optimal extraction parameters should allow food producers to use efficient, cost-effective and environmentally friendly technology to isolate biologically active molecules from chokeberry pomace, while the selected extract could be a component of health-promoting bioactive products.
Author Sylwia Sady (WT / KPPJ)
Sylwia Sady,,
- Department of Natural Science and Quality Assurance
, Leszek Matuszak (WT / KMP)
Leszek Matuszak,,
- Department of Product Marketing
, Alfred Błaszczyk (WT / KPPJ)
Alfred Błaszczyk,,
- Department of Natural Science and Quality Assurance
Journal seriesActa Scientiarum Polonorum Technologia Alimentaria, [Acta Scientiarum Polonorum, Technologia Alimentaria, ACTA Scientiarum Polonorum Technologia Alimentaria], ISSN 1644-0730, e-ISSN 1898-9594, (N/A 40 pkt)
Issue year2019
No18(3)
Pages249-256
Publication size in sheets0.5
Keywords in PolishRSM, wytłoki aronii, ekstrakcja ultradźwiękami, związki fenolowe, właściwości przeciwutleniające, antocyjany
Keywords in Englishresponse surface methodology, chokeberry pomace, ultrasonic-assisted extraction, total phenolic content, antioxidant activity, total anthocyanin content
ASJC Classification1106 Food Science
DOIDOI:10.17306/J.AFS.2019.0673
URL https://www.food.actapol.net/pub/3_3_2019.pdf
Languageen angielski
Score (nominal)40
Score sourcejournalList
ScoreMinisterial score = 40.0, 03-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.584
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