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

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.

Automated summary

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.