The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (Aronia melanocarpa (Michx)) Pomace
<p>Extraction performance of six different solvents at different temperatures and durations on (<b>A</b>) total anthocyanins and (<b>B</b>) total phenolic content from freeze-dried chokeberry pomace. Letters indicate significant differences (0.95 confidence interval) between extraction solvents for each parameter. Error bars = standard deviation. C = citric acid, and F = formic acid.</p> "> Figure 2
<p>Extraction performance of six different solvents at different temperatures and times on (<b>A</b>) total anthocyanins and (<b>B</b>) total phenolic content from freeze-dried chokeberry pomace. Letters indicate significant differences (0.95 confidence interval) in extraction parameters for each solvent. Error bars = standard deviation.</p> "> Figure 3
<p>HPLC profile of chokeberry pomace detected at 520 nm. Peak 1 = cyanidin-3-galactoside, 2 = cyanidin-3-glucoside, 3 = cyanidin-3-arabinoside, and 4 = cyanidin-3-xyloside.</p> ">
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Reagents and Standards
2.3. Samples Preparation
2.4. Extraction Procedures
2.5. Total Phenolic Content (TPC)
2.6. Total Anthocyanin Content
2.7. High-Performance Liquid Chromatography (HPLC) Analysis
2.8. Colour Measurement
2.9. Statistical Analysis
3. Results
3.1. The Efficiency of Extraction Solvents on TPC and TA
3.2. The Efficiency of Extraction Temperature and Time
3.3. Colour Parameters of Ethanol Extracts
3.4. Identification and Quantification of Anthocyanins in the Chokeberry Pomace
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Water Bath | Ultrasound Duration | Solvents with Acidifiers | |
---|---|---|---|
Temperature (°C) | Duration (min) | Duration (min) | |
40 | 60 | 15 30 | Ethanol-Distilled water (50:50% v/v) (1% citric acid) Ethanol-Distilled water (50:50% v/v) (1% formic acid) Glycerol-Distilled water (50:50% v/v) (1% citric acid) Glycerol-Distilled water (50:50% v/v) (1% formic acid) 100% Distilled water (1% citric acid) 100% Distilled water (1% formic acid) |
120 | 15 30 | ||
50 | 60 | 15 30 | |
120 | 15 30 | ||
60 | 60 | 15 30 | |
120 | 15 30 |
The Significant Differences between the Effects of Extraction Solvents | ||||||
Solvents | Ethanol + Formic acid | Ethanol + Citric acid | Glycerol + Formic acid | Glycerol + citric acid | Water + Formic acid | Water + citric acid |
TA mg CGE/100 g DW | 1511 ± 201 c | 1596 ± 234 d | 1515 ± 112 c | 1373 ± 176 b | 839 ± 218 a | 846 ± 101 a |
TPC mg GAE/100 g DW | 8844 ± 1078 b | 9268 ± 1136 c | 11036 ± 1432 d | 8676 ± 746 b | 2905 ± 607 a | 2712 ± 448 a |
The Significant Differences between the Effects of Extraction Temperature | ||||||
40 | 50 | 60 | ||||
TA mg CGE/100 g DW | 1263 ± 436 a | 1313 ± 363 a | 1264 ± 275 a | |||
TPC mg GAE/100 g DW | 6762 ± 3245 a | 7463 ± 3514 a | 7496 ± 3309 a | |||
The Significant Differences between the Effects of Extraction Duration | ||||||
60 min | 120 min | |||||
TA mg CGE/100 g DW | 1293 ± 350 a | 1268 ± 378 a | ||||
TPC mg GAE/100 g | 7155 ± 3331 a | 7325 ± 3411 a |
Water Bath (°C) | Time (min) | Ultrasonic (min) | 50% Ethanol | Mean | Colour Change | |||
---|---|---|---|---|---|---|---|---|
L* | a* | b* | ∆E*(Citric − Formic Acid) | Evaluation | ||||
40 | 60 | 15 | 1% formic acid | 19.07 | 1.8 | 1.67 | 0.59 | slightly noticeable |
1% citric acid | 19.32 | 1.29 | 1.52 | |||||
40 | 60 | 30 | 1% formic acid | 19.21 | 1.36 | 1.48 | 0.13 | not noticeable |
1% citric acid | 19.34 | 1.39 | 1.46 | |||||
40 | 120 | 15 | 1% formic acid | 19.46 | 1.64 | 1.54 | 0.28 | not noticeable |
1% citric acid | 19.41 | 1.37 | 1.51 | |||||
40 | 120 | 30 | 1% formic acid | 19.38 | 1.21 | 1.38 | 0.15 | not noticeable |
1% citric acid | 19.51 | 1.22 | 1.45 | |||||
50 | 60 | 15 | 1% formic acid | 19.41 | 1.4 | 1.41 | 0.18 | not noticeable |
1% citric acid | 19.38 | 1.23 | 1.44 | |||||
50 | 60 | 30 | 1% formic acid | 19.29 | 1.47 | 1.61 | 0.38 | not noticeable |
1% citric acid | 19.27 | 1.12 | 1.47 | |||||
50 | 120 | 15 | 1% formic acid | 19.11 | 1.41 | 1.52 | 0.23 | not noticeable |
1% citric acid | 19.23 | 1.22 | 1.46 | |||||
50 | 120 | 30 | 1% formic acid | 19.34 | 1.32 | 1.54 | 0.38 | not noticeable |
1% citric acid | 19.33 | 0.96 | 1.41 |
Anthocyanin Concentration (mg CGaE/100 g DW) | ||||||||
---|---|---|---|---|---|---|---|---|
Solvent | Water-Bath Temp. (°C) | Time (min) | Ultrasonic Time (min) | Cyanidin 3-Galactoside | Cyanidin 3-Glucoside | Cyanidin 3-Arabinoside | Cyanidin 3-Xyloside | Sum Avarage |
1% citric acid | ||||||||
50% ethanol | 40 | 60 | 15 | 585.24 ± 70 a | 41.1 ± 7.9 a | 253.16 ± 23 a | 45.07 ± 5.24 ab | 924.57 c |
50 | 60 | 30 | 572.27 ± 67 a | 36.91 ± 3.6 a | 262.69 ± 34 a | 46.40 ± 6.51 ab | 918.28 c | |
50 | 120 | 15 | 570.23 ± 64 a | 37.52 ± 4.9 a | 245.59 ± 15 a | 44.31 ± 4.35 ab | 897.66 abc | |
50 | 120 | 30 | 522.81 ± 10 a | 35.11 ± 0.99 a | 239.19 ± 4.9 a | 41.72 ± 0.95 ab | 766.64 abc | |
50 | 60 | 15 | 597.05 ± 41 a | 39.66 ± 3.0 a | 259.82 ± 5.1 a | 43.96 ± 2.31 ab | 938.66 abc | |
40 | 120 | 30 | 558.72 ± 21 a | n.d. | 220.53 ± 5.7 a | 48.30 ± 0.00 ab | 819.38 abc | |
50% glycerol | 60 | 60 | 30 | 578.88 ± 17 a | 35.14 ± 1.9 a | 229.37 ± 5.8 a | 54.05 ± 1.81 b | 799.77 abc |
1% formic acid | ||||||||
50% ethanol | 40 | 120 | 30 | 495.45 ± 17 a | n.d | 202.07 ± 2.9 a | 41.38 ± 0.00 a | 729.28 a |
40 | 120 | 15 | 485.57 ± 61 a | n.d | 197.13 ± 23 a | 41.91 ± 3.89 ab | 716.41 a | |
50 | 60 | 30 | 527.48 ± 1 a | n.d | 211.95 ± 1.2 a | 45.94 ± 0.50 ab | 781.36 ab |
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Kavela, E.T.A.; Szalóki-Dorkó, L.; Máté, M. The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (Aronia melanocarpa (Michx)) Pomace. Foods 2023, 12, 3639. https://doi.org/10.3390/foods12193639
Kavela ETA, Szalóki-Dorkó L, Máté M. The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (Aronia melanocarpa (Michx)) Pomace. Foods. 2023; 12(19):3639. https://doi.org/10.3390/foods12193639
Chicago/Turabian StyleKavela, Efaishe Tweuhanga Angaleni, Lilla Szalóki-Dorkó, and Mónika Máté. 2023. "The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (Aronia melanocarpa (Michx)) Pomace" Foods 12, no. 19: 3639. https://doi.org/10.3390/foods12193639