To study the efficiency of two green-based extraction techniques for the isolation of bioactive constituents from black elderberry press cake, changes in phenolic compounds and main anthocyanin contents were analyzed. Polyphenolic content was correlated with antioxidant and antidiabetic potential by radical-scavenging activity and monitoring of α-amylase inhibition. Black elderberry press-cake extracts were obtained by ultrasound-assisted (UAE) and microwave-assisted (MAE) extractions under different extraction conditions. High-performance liquid chromatography (HPLC) analysis revealed that cyanidin-3-sambubioside and cyanidin-3-glucoside were the principal anthocyanins in all the obtained extracts, with their content being highest in MAE obtained at 80 °C over 5 min. The same extract induced two-fold higher antioxidant activity (IC50 6.89 μg/mL) and α-amylase inhibitory potential (IC50 2.18 mg/mL) in comparison to UAE extracts. The main compositional differences between extracts obtained by the same extraction technique were assigned to the extraction temperature. A principal component analysis confirmed that the antidiabetic feature is to be attributed to the rich content of anthocyanins in black elderberry press cake. Our results indicate the great potential of underutilized black elderberry press cake for the development of novel food and herbal formulations due to notable anthocyanin contents highly correlated with antidiabetic activity.

For maximal utilization of bioactive components from Santolina, a combination of extraction techniques, supercritical extraction with carbon dioxide (SFE-CO2), followed by ultrasound-assisted extraction (UAE), was used. SFE-CO2was done at a pressure of 300 bar and a temperature of 40 °C. This extraction targeted to extract non-polar components from investigated plant material. The raw material remaining after extraction was subjected to the UAE, using ethanol solutions as an extraction solvent in concentrations of 30, 50, and 70% (v/v), at temperatures of 30, 50, and 70 °C, for a period of extraction of 10, 20 and 40 min. The yield, achieved by the application of SFE-CO2, was 3.98% (w/w). The highest UAE yield (28.48%) was obtained using 50% ethanol as an extraction solvent, at the temperature of 50 °C during a period of extraction of 40 min. The lowest yield (22.15%) was obtained when 30% ethanol was applied at 50 °C for 20 min of extraction. The highest measured concentration of total phenols was 2.45 mg GAE/mL of extract, achieved at the following extraction conditions: extraction time 20 min, temperature of 50 °C, extraction solvent 70%. Keywords

Apple cider vinegar (ACV) is widely used around the world as a flavoring and as a food preservative. Also, its use has been proposed in folk medicine as a health benefit for obesity and overweight, arthritis, asthma, cough, diarrhea, eczema, diabetes, and high cholesterol, and other disorders and diseases. It is produced by alcoholic and acetic fermentation (double fermentation). The ACV chemical composition is affected by the chemical composition of the apples used as a raw material, and by the applied fermentation process. According to the available data, ACV contains various organic acids-dominantly acetic acid, phenolic compounds, minerals (like potassium, sodium, calcium, and iron), vitamins (C and B group), and pectin.

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