Naslov
Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants

Autori
Milić, Anita ; Daničić, Tatjana ; Tepić Horecki, Aleksandra ; Šumić, Zdravko ; Teslić, Nemanja ; Bursać Kovačević, Danijela ; Putnik, Predrag ; Pavlić, Branimir

Izvornik
Foods (2304-8158) 11 (2022), 325; 1-15

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

Ključne riječi
black and red currant ; solid–liquid extraction ; ultrasound-assisted extraction ; microwaveassisted extraction ; pressurized-liquid extraction ; phytochemicals

Sažetak
Sustainable extraction techniques (ultrasound- assisted extraction (UAE), microwave-assisted extraction (MAE), and pressurized-liquid extraction (PLE)) were applied and compared with conventional solvent extraction to evaluate their efficiency in maximizing the bioactive compound content and antioxidant activity of black and red currants. The influence of ethanol concentrations (30%, 50%, 70%) were studied in all extraction methods, while different temperatures (30, 50, 70 °C/80, 100, 120 °C) were evaluated in UAE and PLE, respectively. Generally, higher total phenolics were determined in black currant extracts (1.93– 3.41 g GAE/100 g) than in red currant extracts (1.27–2.63 g GAE/100 g). The results showed that MAE was the most efficient for the extraction of bioactives from black currants, with 3.41 g GAE/100 g and 0.7934 g CE/100 g, while PLE provided the highest TP and TF for black currant samples (2.63 g GAE/100 g and 0.77 g CE/100 g). Extracts obtained by MAE (10 min, 600 W, 30% ethanol) and PLE (50% ethanol, 10 min, 120 °C) had the highest antioxidant activity, as determined by various in vitro assays (DPPH, FRAP, and ABTS). In conclusion, sustainable extraction techniques can be considered an efficient tool to maximize the content of bioactive antioxidants from black and red currants.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA