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The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)

The aim of this study was to evaluate the influence of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca. A general factorial design was used to study the effect of temperature (from 50 to 70 C), irradiation time (5–12 min) and microwave power (350–500W) on individual, total anthocyanins and individual and total phenolic acids. Optimal microwave assisted extraction conditions differed for anthocyanins and phenolic acids, especially in terms of temperature and irradiation time, so lower temperature (60 C) and shorter time (6–9 min) was more convenient for anthocyanins extraction, while phenolic acids gave higher extraction yield at higher temperatures (70 C) and longer irradiation time (10 min). The optimal microwave power did not differ significantly for studied compounds, ranging about 400W. Compared to conventional extraction, microwave assisted one showed higher efficiency for all studied compounds.

microwave assisted extraction; anthocyanins; phenolic acids; sour cherry

S.I.: Extraction and Encapsulation ; Yves Wache, Andree Voilley, Lan Cao-Hoang (ur.).