The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (Aronia melanocarpa (Michx)) Pomace

Abstract

Chokeberry pomace is a potential source of natural colourants, antimicrobial agents, and anti-senescence compounds due to its high polyphenols content. Therefore, this study assessed the efficiency of green solvents (50% ethanol, 50% glycerol, and 100% distilled water, all acidified with 1% citric acid or 1% formic acid) for anthocyanin and total phenolic content (TPC) extraction from lyophilised chokeberry pomace. Extraction was performed in a water bath at 40, 50, and 60 °C for 60 and 120 min, followed by ultrasonic treatment for 15 and 30 min. Based on the results, 50% ethanol + 1% citric acid yielded significantly higher total anthocyanin content in the case of both spectrometric and HPLC measurements (1783 ± 153 mg CGE/100 g DW and 879.5 mg/100 g DW) at 50 °C for 60 min. Citric acids seem more effective compared to formic acid. The highest values of TPC were obtained with 50% glycerol + 1% formic acid at 50 °C for 60 min (12,309 ± 759 mg GAE/100 g DW). This study provides evidence that a substantial quantity of polyphenols, which can potentially be used as a natural food additive, can be efficiently extracted with 50% ethanol + 1% citric acid or 50% glycerol at 50 °C for 60 min from chokeberry pomace.

Green Solvent Extraction of Antioxidants from Herbs and Agro-Food Wastes: Optimization and Capacity Determination

“…The quantitative data from the appropriate experimental design are used to evaluate multiple parameters of complex extraction procedures and their interactions by generating less laborious and timeconsuming mathematical models. On the other hand, only a few reports on applications of DESs in the extraction of phenolic compounds from buckwheat hull and chokeberry pomace were noted [11,27].…”

“…In addition, higher amounts of total phenolics extracted from chokeberry pomace were achieved using green solvents such as 50% glycerol + 1% formic acid or 50% ethanol + 1% citric acid (TPC = 8676-11,036 mg gallic acid (GA)/100 g) compared to water and ethanol acidified with 1% of these two acids (TPC = 2712-9268 mg GA/100 g dw) [11].…”

“…Interestingly, herb residues and agro-food by-products still contain high amounts of bioactive components, such as polyphenols, vitamins, carotenoids, tannins, and other phytochemicals (minerals, dietary fibers, fatty acids, amino acids, prebiotics) with high nutritional value and antioxidant properties. Recently, the antioxidant potential of phenolic extracts from various by-products such as the distillation solid wastes of Greek oregano, rosemary, Greek sage, lemon balm, and spearmint [6], chestnut shell [7][8][9], berry biowaste [10], chokeberry pomace [11], grape pomace and skin [9,12], rapeseed, mustard, sesame meals and cakes [13,14], olive pomace and leaves, spent coffee grounds, brewer's spent grain, fruit and vegetable leaves, pulp, peel, pomace and seeds [9,15,16], gray and black alder bark [17], and buckwheat hulls [18,19] have been investigated.…”

“…These antioxidant properties of biologically active substances isolated from plant wastes can also be of interest to cosmetic and pharmaceutical applications for the enhancement of therapeutic agent stability, photostability and protection of skin from UV rays, and formulation of new functional cosmetic and pharmaceutical ingredients [9]. It is known that different techniques and solvents, including traditional procedures and innovative processes, can be applied to extract antioxidant compounds from plant materials and by-products of agro-food industries [6][7][8][9][10][11][12][13][14][15][16][17][18][19]. Among them, solid-liquid extraction, Soxhlet extraction, heating-stirring extraction, ohmic heating extraction, homogenization-assisted extraction, heat refluxing extraction, high hydrostatic pressure-assisted extraction, supercritical and subcritical extraction, accelerated solvent extraction (ASE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE) were employed.…”

Grape Pomace Rich-Phenolics and Anthocyanins Extract: Production by Pressurized Liquid Extraction in Intermittent Process and Encapsulation by Spray-Drying

“…At high temperatures, the vegetal tissue is softened, and, thus, the linkages between phenolic compounds and other matrix components (polysaccharides, proteins, and inorganic compounds) are weakened. This enhances the mass transfer of phenolic compounds to the extract, resulting in a higher yield [26]; however, such a high temperature impacted the anthocyanins from grape by-product. Obviously, the heat stability of anthocyanins depends on several aspects, such as the raw starting material, pH, and co-pigments.…”