Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

Abstract

There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75°C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75°C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/ Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41±0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22±0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.

Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation

“…Total phenolic content was determined using the Folin–Ciocalteu method with gallic acid standard as described by Yılmaz et al . () and the results were expressed as mg gallic acid equivalent (GAE) per 100 g (dry weight). Total flavonoid was measured by a colorimetric assay using the method described by Kim et al .…”

“…Total anthocyanin content was determined by the method previously described by Yılmaz et al . () using an HPLC System (Shimadzu Prominence LC‐20A) and Inertsil ODS‐3 column; 250 mm × 4.60 mm × 5 μm (GI Sciences Inc, Japan). The mobile phase was a mixture of 0.1% (vv −1 ) trifluoroacetic acid in water (A) and 0.1% (vv −1 ) trifluoroacetic acid in acetonitrile (B).…”

Optimization of extraction methods for characterization of phenolic compounds in apricot fruit (Prunus armeniaca)

“…2 In addition, different fruits have different phenolic profiles. [3][4][5][6][7] Therefore, their potential roles in human health differ.…”

“…[13][14][15] Indeed, RSM has been widely used to optimise the extraction of phenolic compounds from various plant materials and fruits. [3][4][5]7,[11][12][13][14][15][16][17][18][19][20][21] Apricots are one of the dietary sources with the highest polyphenol content 22 and can be considered as natural functional food. Indeed, apricot consumption is associated with several health effects, including hepatoprotective, anti-inflammatory and anti-hypertensive effects, among others.…”

Encapsulation of bioactive compounds derived from fruit processing by-products

“…Ekstrakti tropa višnje su okarakterisani kao bogati izvori fenolnih jedinjenja uključujući antocijane, hidroksicinamične kiseline i flavanole (Kołodziejczyk et al, 2013). U pogledu individualnih fenolnih jedinjenja najzastupljeniji su cijanidin-3-glikozilrutinozid, neohlorogenska kiselina i katehin (Yılmaz et al, 2015). Ekstrakti tropa višnje ispoljavaju antioksidativnu i antimikrobnu aktivnost.…”