RT Journal Article
T1 Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace
A1 Lončarić, Ante
A1 Celeiro Montero, María
A1 Jozinović, Antun
A1 Jelinić, Josip
A1 Kovač, Tihomir
A1 Jokić, Stela
A1 Babić, Jurislav
A1 Moslavac, Tihomir
A1 Zavadlav, Sandra
A1 Lores Aguín, Marta
K1 High voltage electrical discharges
K1 Pulsed electric field
K1 Ultrasound
K1 Blueberry pomace
K1 Polyphenolic compounds
AB In this study, green extraction methods—high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)—were compared in terms of extraction yield of total and individual polyphenolic compounds, as well as the antioxidant capacity of blueberry pomace extracts. All extractions were performed with methanol- and ethanol-based solvents. The highest total polyphenols content (TPC) (10.52 mg of gallic acid equivalent (GAE) per g of dry weight (dw)) and antioxidant activity (AA) (0.83 mmol TE/g dw) were obtained by PEF-assisted extraction in the ethanol-based solvent after 100 pulses and 20 kV/cm, which corresponds to an energy input of 41.03 kJ/kg. A total of eighteen individual polyphenols were identified in all investigated blueberry pomace extracts by high-performance liquid chromatography with the diode-array detector (HPLC-DAD) and liquid chromatography electrospray ionization tandem mass spectrometric (LC-(HESI)-MS/MS). The highest anthocyanin (1757.32 µg/g of dw) and flavanol (297.86 µg/g of dw) yields were obtained in the methanol-based solvent, while the highest phenolic acid (625.47 µg/g of dw) and flavonol (157.54 µg/g of dw) yields were obtained in the ethanol-based solvent by PEF-assisted extraction at the energy input of 41.03 kJ/kg. These results indicated that PEF is a promising green extraction method which can improve the blueberry pomace’s polyphenol extraction yield
PB MDPI
YR 2020
FD 2020
LK http://hdl.handle.net/10347/24058
UL http://hdl.handle.net/10347/24058
LA eng
NO Lončarić, A.; Celeiro, M.; Jozinović, A.; Jelinić, J.; Kovač, T.; Jokić, S.; Babić, J.; Moslavac, T.; Zavadlav, S.; Lores, M. Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace. Foods 2020, 9, 1521
NO This research was funded by the following projects: the “Atrium of Knowledge” project co-financed by the European Union from the European Regional Development Fund and the Operational Programme Competitiveness and Cohesion 2014–2020., Contract No:KK.01.1.1.02.0005, and by the project “Modification of cheese ripening process and development of whey based products—SIRENA” co-financed by the European Union from the European Structural and Investment Funds in the financial period 2014–2020 and the Operational Programme Competitiveness and Cohesion., Contract No:KK.01.1.1.04.0096. The authors M.C. and M.L. belong to the CRETUS Strategic Partnership (ED431E 2018/01)
DS Minerva
RD 28 abr 2026