Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications

Applied Sciences

Óscar Benito-Román¹  Maria Teresa Sanz¹  Nicoleta Stănciuc²  Camelia Vizireanu²  Iuliana Maria Enache²  Liliana Mihalcea²  Gigi Coman²  Doina Georgeta Andronoiu² 

[1] Department of Biotechnology and Food Science (Chemical Engineering Section), Faculty of Science, University of Burgos, Plaza Misael Bañuelos, s/n., 09001 Burgos, Spain;Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111, Domnească Street, 800201 Galați, Romania;

关键词: Cornus mas;    antioxidants;    conventional extraction;    ultrasound-assisted extraction;    jelly candies;   

DOI  :  10.3390/app112210729

来源: DOAJ

【 摘 要 】

In this work, the optimization of two extraction methods, conventional CE and ultrasound-assisted UAE, to obtain extracts from cornelian cherry fruit with high antioxidant activity, which can be used to produce healthier jelly candies, is presented. In the CE process, the effects of temperature (30–50 °C), time (15–45 min), and hydroalcoholic mixtures (60–100% ethanol, v/v) were studied. The highest antioxidant activity (29.83 ± 0.85 mg TE/g dw) was found in the extracts obtained using 60% ethanol at 40 °C for 15 min. The UAE process led to comparable values of 26.60 ± 0.53 mg TE/g dw at 40% amplitude and pulsed sonication (5 s on and 5 s off) for 12.5 min. Under these experimental conditions, the specific energy consumed was 1.91 kJ/g. The vitamin C content and its inhibitory activity against metabolic enzymes were evaluated in extracts with different antioxidant activity. A significant inhibitory effect against carbohydrate-metabolism-associated enzymes was identified for all the tested extracts, with an inhibitory effect against α-glucosidase higher than 75%, but with a lower effect against α-amylase. The extract obtained by CE (60% ethanol, 40 °C, 15 min) provided the highest vitamin C content of 39.9 ± 1.2 mg ascorbic acid/100 g dw. Four variants of the healthier jelly candies were formulated, with a vitamin C content of 0.34 mg ascorbic acid/100 g dw in samples with agar-agar and 0.70 mg ascorbic acid/100 g dw in samples with gelatin.

【 授权许可】

Unknown