Lončarić, AnteCeleiro Montero, MaríaJozinović, AntunJelinić, JosipKovač, TihomirJokić, StelaBabić, JurislavMoslavac, TihomirZavadlav, SandraLores Aguín, Marta2020-12-172020-12-172020Lončarić, 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, 1521http://hdl.handle.net/10347/24058In 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 yieldeng© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)Atribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/High voltage electrical dischargesPulsed electric fieldUltrasoundBlueberry pomacePolyphenolic compoundsjournal article10.3390/foods91115212304-8158open access