Evaluation of extraction methods of Galicjanka chokeberry pomace on the anthocyanins and antioxidant capacity
Chokeberry pomace is an abundant source of anthocyanins. Anthocyanins are important phenols, which give berries the red, purple, and dark colour. The anthocyanins found in the chokeberry pomace have the potential to be used in the food industry as a natural food additive, however, the effectiveness...
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| Dokumentumtípus: | Könyv része |
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University of Szeged
Szeged
2024
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
30 |
| Kulcsszavak: | Biokémia, Élelmiszerkémia, Élelmiszeripari technológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/85728 |
| Tartalmi kivonat: | Chokeberry pomace is an abundant source of anthocyanins. Anthocyanins are important phenols, which give berries the red, purple, and dark colour. The anthocyanins found in the chokeberry pomace have the potential to be used in the food industry as a natural food additive, however, the effectiveness will depend on the level of anthocyanins in the extract. This study evaluated the level of anthocyanins and antioxidant capacity found in samples extracted from Galicjanka Polish variety chokeberry pomace, extracted with 50% ethanol + 1% citric acid and 50% glycerol +1% citric acid, at 50 and 60 °C for 60 and 120 minutes. The results indicated a significantly higher (P< 0.05) level of anthocyanins with 50% ethanol + 1% citric acid (ranged from 1546 ±5 4 mg/100g to 1680 ± 36 mg/100g DW) than 50% glycerol 1% citric acid (ranged from 1355 ±73 mg/100g DW to 1456 ± 48 mg/100g DW) at all extraction conditions, with the highest level yielded at 50 °C at 120 minutes. The 50% ethanol +1 citric acid has also yielded the highest antioxidant capacity with both DPPH and TEAC, at 60 °C for 120 minutes. This study reveals that 50% ethanol +1% citric acid, 50-60 °C, and 120 minutes serve as a potent solvent, incubation temperature, and duration respectively, for obtaining extracts containing a high level of anthocyanins, antioxidant capacity, and good colour intensity. |
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| Terjedelem/Fizikai jellemzők: | 251-255 |
| ISBN: | 978-963-688-009-5 |