Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique

卷:194

Cujic, Nada ; Savikin, Katarina ; Jankovic, Teodora ; Pljevljakusic, Dejan ; Zdunic, Gordana ; Ibric, Svetlana

Inst Med Plants Res Dr Josif Pancic

关键词: Aronia melanocarpa;    Polyphenols;    Maceration;    Extraction;    Factorial design;    HPLC;   

DOI  :  10.1016/j.foodchem.2015.08.008

学科分类：食品科学和技术

【 摘 要 】

Traditional maceration method was used for the extraction of polyphenols from chokeberry (Aronia melanocarpa) dried fruit, and the effects of several extraction parameters on the total phenolics and anthocyanins contents were studied. Various solvents, particle size, solid solvent ratio and extraction time have been investigated as independent variables in two level factorial design. Among examined variables, time was not statistically important factor for the extraction of polyphenols. The optimal extraction conditions were maceration of 0.75 mm size berries by 50% ethanol, with solid solvent ratio of 1:20, and predicted values were 27.7 mg GAE/g for total phenolics and 0.27% for total anthocyanins. Under selected conditions, the experimental total phenolics were 27.8 mg GAE/g, and total anthocyanins were 0.27%, which is in agreement with the predicted values. In addition, a complementary quantitative analysis of individual phenolic compounds was performed using HPLC method. The study indicated that maceration was effective and simple technique for the extraction of bioactive compounds from chokeberry fruit. (C) 2015 Elsevier Ltd. All rights reserved.