Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique
Samo za registrovane korisnike
2016
Autori
Cujić, NadaŠavikin, Katarina
Janković, Teodora
Pljevljakusić, Dejan
Zdunić, Gordana
Ibrić, Svetlana
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Izvor:
Food Chemistry, 2016, 194, 135-142Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
DOI: 10.1016/j.foodchem.2015.08.008
ISSN: 0308-8146
PubMed: 26471536
WoS: 000364248900018
Scopus: 2-s2.0-84939451491
Institucija/grupa
PharmacyTY - 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 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" }
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
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 .
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 . .