Naslov
Green Extraction Methods for Extraction ofPolyphenolic Compounds from Blueberry Pomace

Autori
Lončarić, Ante ; Celeiro, Maria ; Jozinović, Antun ; Jelinić, Josip ; Kovač, Tihomir ; Jokić, Stela ; Babić, Jurislav ; Moslavac, Tihomir ; Zavadlav, Sandra ; Lores, Marta

Izvornik
Foods (2304-8158) 9 (2020), 11; 1521, 22

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
high voltage electrical discharges ; pulsed electric field ; ultrasound ; blueberry pomace ; polyphenolic compounds

Sažetak
In this study, green extraction methods—high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)—were compared in terms ofextraction yield of total and individual polyphenolic compounds, as well as the antioxidant capacity ofblueberry pomace extracts. All extractions were performed with methanol- and ethanol-based solvents.The highest total polyphenols content (TPC) (10.52 mg of gallic acid equivalent (GAE) per g of dryweight (dw)) and antioxidant activity (AA) (0.83 mmol TE/g dw) were obtained by PEF-assistedextraction in the ethanol- based solvent after 100 pulses and 20 kV/cm, which corresponds to anenergy input of 41.03 kJ/kg. A total of eighteen individual polyphenols were identified in allinvestigated blueberry pomace extracts by high-performance liquid chromatography with thediode-array detector (HPLC-DAD) and liquid chromatography electrospray ionization tandemmass spectrometric (LC-(HESI)-MS/MS). The highest anthocyanin (1757.32μg/g of dw) and flavanol(297.86μg/g of dw) yields were obtained in the methanol-based solvent, while the highest phenolicacid (625.47μg/g of dw) and flavonol (157.54μg/g of dw) yields were obtained in the ethanol-basedsolvent by PEF-assisted extraction at the energy input of 41.03 kJ/kg. These results indicated thatPEF is a promising green extraction method which can improve the blueberry pomace’s polyphenolextraction yield.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA