The effect of different drying and extraction conditions on the antioxidant content of elderberry pomace
Nowadays waste is a critical subject in every industry, in every household; but in many cases byproducts should not be considered as waste. The aim of this study is to explore the best combination of drying and extraction, to achieve the highest antioxidant content in elderberry pomace, which appear...
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| Dokumentumtípus: | Könyv része |
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2016
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
22 |
| Kulcsszavak: | Élelmiszeripari technológia, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/56119 |
| Tartalmi kivonat: | Nowadays waste is a critical subject in every industry, in every household; but in many cases byproducts should not be considered as waste. The aim of this study is to explore the best combination of drying and extraction, to achieve the highest antioxidant content in elderberry pomace, which appears as a by-product when making use of the berry. The chosen cultivar, Haschberg is from a pen in Hungary, these elderberries contain high biological activity components, primarily polyphenols, anthocyanins, flavonols which compounds are known to have potential antioxidant properties. In this study, the antioxidant capacity was determined by FRAP (Ferric Reducing Ability of Plasma), Total Polyphenol Content (TPC) and Total Anthocyanin Content (TAC) assays. The optimal drying conditions were previously tested, relying on the results atmospheric drying was executed at 60 and 80 °C. When extracting the antioxidant compounds, ethanol and acetone were used as solvents, applied in different proportions: 1:10, 1:20, 1:30. Based on our result, the highest antioxidant capacity was registered using 20 V/V % acetone in 1:30 ratio, extracted from the pomace, dried at 60°C. Further examination could reveal whether the extracted antioxidant content of the elderberries could be used as bio-preservatives in the food industry. |
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| Terjedelem/Fizikai jellemzők: | 356-359 |
| ISBN: | 978-963-306-507-5 |