Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications

Abstract

In this work, the optimization of two extraction methods, conventional CE and ultrasound-assisted UAE, to obtain extracts from cornelian cherry fruit with high antioxidant activity, which can be used to produce healthier jelly candies, is presented. In the CE process, the effects of temperature (30–50 °C), time (15–45 min), and hydroalcoholic mixtures (60–100% ethanol, v/v) were studied. The highest antioxidant activity (29.83 ± 0.85 mg TE/g dw) was found in the extracts obtained using 60% ethanol at 40 °C for 15 min. The UAE process led to comparable values of 26.60 ± 0.53 mg TE/g dw at 40% amplitude and pulsed sonication (5 s on and 5 s off) for 12.5 min. Under these experimental conditions, the specific energy consumed was 1.91 kJ/g. The vitamin C content and its inhibitory activity against metabolic enzymes were evaluated in extracts with different antioxidant activity. A significant inhibitory effect against carbohydrate-metabolism-associated enzymes was identified for all the tested extracts, with an inhibitory effect against α-glucosidase higher than 75%, but with a lower effect against α-amylase. The extract obtained by CE (60% ethanol, 40 °C, 15 min) provided the highest vitamin C content of 39.9 ± 1.2 mg ascorbic acid/100 g dw. Four variants of the healthier jelly candies were formulated, with a vitamin C content of 0.34 mg ascorbic acid/100 g dw in samples with agar-agar and 0.70 mg ascorbic acid/100 g dw in samples with gelatin.

Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles

“…The flavonoid content was determined using the aluminum chloride colorimetric method according to the previous report by Maria et al. (2021). The extract (1 mL) was mixed with 4 mL 70% (V / V) ethanol solution, 0.3 mL 5% (W / V) NaNO 3 , 0.3 mL 10% (W / V) Al (NO 3 ) 3 , and 2 mL 4% (W / V) NaOH.…”

Microencapsulation of Anthocyanins From Cornelian Cherry Fruits in Whey Protein Isolate and Pectin

“…The colorimetric analysis was performed by determining the colour parameters (L*, a*, b*) using the colorimeter. According to the CIEL*a*b* system protocol, the L* parameter indicates the brightness of the sample (0 -for black, 100 -for white), the a* parameter provides information about the green/red spectrum of the sample (positive values are associated with red shades, while negative values are associated with green shades), and the b* blue/yellow parameter indicates the tendency of the analysed sample to have yellow (positive values) or blue (negative values) colour [40].…”

Physiological characterization of wild cornelian cherry genotypes in terms of phenolic compounds, organic acids and antioxidants

“…In a study aimed at extracting bioactive compounds from cornelian cherry, the total phenolic compound content was determined as 7.52 mg GAE/g (Kutlu et al 2021b). In a study on phenolic compounds detected in cornelian cherry fruit, the total phenolic content was found to be 24.70 mg GAE/g (Enache et al 2021a).…”