Extraction of polyphenol compounds from chokeberry (Aronia melanocarpa (Michx)) pomace using methanol and acetone at different conditions
Fruits are appreciated in the food industry, due their high of bioactive compounds and sensory characteristics. Chokeberry is one of the fruits that are bioactive compounds abundant. It is used in juice production and other products, and large amount of chokeberry pomace believed to be rich in bioac...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
2022
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
28 |
| Kulcsszavak: | Élelmiszerkémia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/78486 |
| Tartalmi kivonat: | Fruits are appreciated in the food industry, due their high of bioactive compounds and sensory characteristics. Chokeberry is one of the fruits that are bioactive compounds abundant. It is used in juice production and other products, and large amount of chokeberry pomace believed to be rich in bioactive compounds is produced. Therefore, this pomace can be reused by extracting the bioactive compounds such as anthocyanins, which can be potentially used as natural food additives in the food industry. However, some compounds can be sensitive to different extraction conditions. Therefore, in this study, methanol (50%) and acetone (50%) were used as solvents for extracting antioxidants, total anthocyanins, and total phenolic compounds at room temperature and 60 °C at the duration of 30, 60 and 120 minutes. The shaker, ultrasonic sound and at room stand were used to hold the sample for 15 minutes. Room temperature extraction has been found not optimal for TPC and antioxidant at all extraction length in time, however, it is suitable for anthocyanins. Alternatively, acetone at room temperature (A20) for 120 minutes at room temperature can also be ideal. A combination of methanol at 60 °C for 60 min and holding the sample on shaker has been found appropriate for anthocyanins. The combination of extraction with acetone at 60oC for 120 minutes and holding for 15 minutes on a shaker has been identified to be optimal TPC and antioxidant capacity extraction. |
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| Terjedelem/Fizikai jellemzők: | 133-137 |
| ISBN: | 978-963-306-904-2 |