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

Authorized Users Only
2016
Authors
Cujić, Nada
Šavikin, Katarina
Janković, Teodora
Pljevljakusić, Dejan
Zdunić, Gordana
Ibrić, Svetlana
Article (Published version)
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Abstract
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.

Source:
Food Chemistry, 2016, 194, 135-142
Publisher:
  • Elsevier Sci Ltd, Oxford
Projects:
  • Traditional and new products of cultivated and wild growing fruits and grape vines, and by-products durring processing, with special emphasis on indigenous varieties: chemical characterization and biological profile (RS-46013)

DOI: 10.1016/j.foodchem.2015.08.008

ISSN: 0308-8146

PubMed: 26471536

WoS: 000364248900018

Scopus: 2-s2.0-84939451491
[ Google Scholar ]
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101
URI
http://farfar.pharmacy.bg.ac.rs/handle/123456789/2582
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  • Radovi istraživača / Researchers’ publications
Institution
Pharmacy

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