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.
TY - JOUR
AU - Cujić, Nada
AU - Šavikin, Katarina
AU - Janković, Teodora
AU - Pljevljakusić, Dejan
AU - Zdunić, Gordana
AU - Ibrić, Svetlana
PY - 2016
UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2582
AB - 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.
PB - Elsevier Sci Ltd, Oxford
T2 - Food Chemistry
T1 - Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique
VL - 194
SP - 135
EP - 142
DO - 10.1016/j.foodchem.2015.08.008
UR - conv_3419
ER -
@article{
author = "Cujić, Nada and Šavikin, Katarina and Janković, Teodora and Pljevljakusić, Dejan and Zdunić, Gordana and Ibrić, Svetlana",
year = "2016",
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.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique",
volume = "194",
pages = "135-142",
doi = "10.1016/j.foodchem.2015.08.008",
url = "conv_3419"
}
Cujić, N., Šavikin, K., Janković, T., Pljevljakusić, D., Zdunić, G.,& Ibrić, S.. (2016). Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique. in Food Chemistry
Elsevier Sci Ltd, Oxford., 194, 135-142.
https://doi.org/10.1016/j.foodchem.2015.08.008
conv_3419
Cujić N, Šavikin K, Janković T, Pljevljakusić D, Zdunić G, Ibrić S. Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique. in Food Chemistry. 2016;194:135-142.
doi:10.1016/j.foodchem.2015.08.008
conv_3419 .
Cujić, Nada, Šavikin, Katarina, Janković, Teodora, Pljevljakusić, Dejan, Zdunić, Gordana, Ibrić, Svetlana, "Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique" in Food Chemistry, 194 (2016):135-142,
https://doi.org/10.1016/j.foodchem.2015.08.008 .,
conv_3419 .
