Ultrasound-Assisted Extraction of Two Types of Antioxidant Compounds (TPC and TA) from Black Chokeberry (Aronia melanocarpa L.): Optimization of the Individual and Simultaneous Extraction Methods

Abstract

Chokeberry (Aronia melanocarpa L.) contains a large number of bioactive compounds, which make of it a highly nutritional and antioxidant food with anti-cancer and anti-inflammatory properties. It has been recently seen its consumption increased because of its interesting composition and properties as a functional food. The ultrasound-assisted extraction method has been optimized, since it is a simple and fast technique to extract phenolic compounds, as well as anthocyanins, not only separately but also simultaneously. Multiple response has been optimized and demonstrated an effectiveness level similar to the individual ones. This represents a considerable reduction in costs, time and work. The optimal conditions for simultaneous extractions were: 54% methanol as extraction solvent at pH 2.72 and 69.4 °C temperature, 70% amplitude, 0.7 s cycle, and 0.5:18.2 g:mL sample mass/solvent volume ratio. The developed methods showed a high precision level with coefficients of variation lower than 5%. The methods were successfully applied to commercial samples. Additionally, the extraction of other compounds of biological interest, such as organic acids and sugars, was also studied.

Optimization of Analytical Ultrasound-Assisted Methods for the Extraction of Total Phenolic Compounds and Anthocyanins from Sloes (Prunus spinosa L.)

“…Methanol is a solvent with very good extraction qualities for this type of compound, due to its small size (easy penetration capacity), low density and polarity similar to the polarity of the studied compounds, even more so if it is modulated with water. These properties make methanol an excellent solvent widely used to extract phenolic compounds and anthocyanins in multiple natural matrices [23][24][25][26][27]. The methanol (Fischer Scientific, Loughborough, United Kingdom) was HPLC grade.…”

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

“…The variables chosen for the optimization were: Solvent of extraction (25%-75% methanol in H 2 O), the extraction temperature (10-70 • C), the amplitude (30%-70% of the maximum amplitude −200 W), the cycle (0.2-0.7 s), the pH of the extraction solvent (2-7), and the amount of sample (g):volume of the extraction solvent (mL) ratio (0.5:10-0.5:20). Methanol was used as the extraction solvent, due to the very good extractant qualities for this type of compound, such as its small size (easy penetration capacity), low density, and polarity related to the polarity of the studied compounds [38,41,42,44].…”

“…Furthermore, the extraction efficiency can be increased by using a greater range of temperatures, since the number of bubbles formed in the cavitation phenomenon increases [39,40]. UAE has been earlier applied to extract bioactive compounds from different matrices, such as myrtle, [41], black chokeberry [42], perlette grapes [43], sesame [44], etc. Additionally, this technique is easy to use and cheaper than other extraction techniques.…”

“…The techniques that are commonly used to analyze the TPC and TA are spectroscopic techniques and high-performance liquid chromatographic techniques, respectively [45]. The determination of TPC and TA has been successfully carried out by high-performance liquid chromatography (HPLC) in Chinese cabbage [46], raspberry [47], mango [48], and açai [31], among others, and by ultra-high-performance liquid chromatography (UHPLC) in wine [49], strawberry [50], black chokeberry [42], and açai [29].…”

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction

“…The antioxidant capacity and anti-inflammatory action of either açai pulp or açai juice have been studied in humans [13] as well as in cell culture models [16].The recently discovered antioxidant [17], anti-inflammatory [8,18], and anticancer [14,19] properties have been attributed to its high content in anthocyanins and phenolic compounds. Phenolic compounds are generally associated with health-promoting properties and the prevention of different degenerative diseases, since they seem to be responsible for the antioxidant properties and anticancer capacities of certain foods [20,21]. The mainly phenolic compounds found in açai are protocatechuic acid, procyanidins, epicatechin, benzoic acid, caffeic acid, chlorogenic acid, ferulic acid, syringic acid, vanillic acid, p-coumaric acid, orientin, isoorientin, and vitexin, among others [22,23].…”