4.7 Article

The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (Aronia melanocarpa (Michx)) Pomace

Journal

FOODS
Volume 12, Issue 19, Pages -

Publisher

MDPI
DOI: 10.3390/foods12193639

Keywords

chokeberry; pomace; solvents; extraction conditions; polyphenols; antioxidants

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This study assessed the efficiency of green solvents for extracting anthocyanins and total phenolic content from lyophilised chokeberry pomace. The results showed that 50% ethanol + 1% citric acid yielded the highest anthocyanin content, while 50% glycerol + 1% formic acid yielded the highest total phenolic content.
Chokeberry pomace is a potential source of natural colourants, antimicrobial agents, and anti-senescence compounds due to its high polyphenols content. Therefore, this study assessed the efficiency of green solvents (50% ethanol, 50% glycerol, and 100% distilled water, all acidified with 1% citric acid or 1% formic acid) for anthocyanin and total phenolic content (TPC) extraction from lyophilised chokeberry pomace. Extraction was performed in a water bath at 40, 50, and 60 degree celsius for 60 and 120 min, followed by ultrasonic treatment for 15 and 30 min. Based on the results, 50% ethanol + 1% citric acid yielded significantly higher total anthocyanin content in the case of both spectrometric and HPLC measurements (1783 +/- 153 mg CGE/100 g DW and 879.5 mg/100 g DW) at 50 degree celsius for 60 min. Citric acids seem more effective compared to formic acid. The highest values of TPC were obtained with 50% glycerol + 1% formic acid at 50 degree celsius for 60 min (12,309 +/- 759 mg GAE/100 g DW). This study provides evidence that a substantial quantity of polyphenols, which can potentially be used as a natural food additive, can be efficiently extracted with 50% ethanol + 1% citric acid or 50% glycerol at 50 degree celsius for 60 min from chokeberry pomace.

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