engleski

Extraction of chlorogenic acid from blueberry pomace using novel extraction technologies

Processing of blueberries into juice generates a considerable amount of a solid residue (pomace) generally treated as a waste. This by‐product represents a good source for obtaining the valuable polyphenols since it contains high amounts of polyphenols among which highlights chlorogenic acid (CGA). The CGA is an important and biologically active dietary polyphenol, playing several important and therapeutic roles such as antioxidant activity, antibacterial, hepatoprotective, cardioprotective etc [1]. The extraction of CGA from blueberry pomace has been well studied, in terms of total polyphenol extraction, and numerous methods for polyphenols extraction are developed. However, there are new extraction technologies which give better yields and higher stability of polyphenols during extraction. The present study aims to elucidate the effect of pulsed electric field (PEF), high voltage electrical discharges (HVED) and ultrasound (US) on the efficiency of the extraction of chlorogenic acid from blueberry pomace. All extractions were performed with methanol and ethanol based solvents (50%, v/v). LC‐MS/MS and HPLC‐DAD were employed for the determination of chlorogenic acid in obtained extracts. Ethanol based solvent was shown to be a better solvent for PEF and HVED extraction, and methanol based solvent for US assisted extraction. Considering treatment parameters, PEF assisted extraction was most effective at higher electric intensities (20 kV/cm), HVED at energy input of 22.05 kJ/kg and US assisted extraction at higher temperatures (80°C). The highest yields of CGA obtained by PEF, HVED and US were 568.86, 421.54, and 539.92 μg/g dw, respectively.

chlorogenic acid ; blueberry ; HVED ; PEF

nije evidentirano