Impact of Ultrasound-Assisted Extraction on Physical Properties, Antioxidant Activity, and Colorimetric pH-Response of Blackcurrant Pomace Extract

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2024-10-11 DOI:10.1021/acsfoodscitech.4c0048610.1021/acsfoodscitech.4c00486

Zainal Arifin Maryam Adilah, Zainal Abedin Nur Hanani, Mohamad Azman Ezzat, Ab Razak Nor Asma and Mohd Adzahan Noranizan*,

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Abstract

This study aimed to evaluate the efficiency of ultrasound in extracting phenolic compounds from dried blackcurrant pomace (DBP) compared to the traditional extraction method. DBP extraction was carried out using maceration (control) and three levels of ultrasound power (256, 448, and 640 W) for 5, 15, and 25 min. Ultrasound-assisted extraction (UAE) of DPB resulted in a 40% higher yield than macerated samples (9.35%). Specifically, UAE Sample C (256 W, 25 min) significantly improved the total monomeric anthocyanin content (by 33%), total phenolic content (up to 16%), and radical scavenging activity (by 26%) compared to the control. The morphology of the ultrasound-treated DBP showed porous cells that resembled a hollow honeycomb structure. The phenolic profiling of ultrasound-treated DBP showed significantly higher contents of anthocyanin, hydroxycinnamic acid, and flavonols than the control. Ultrasound can also extract compounds such as myricetin and quercetin, which typically require strong acids and high temperatures, thus proving that ultrasound is a better extraction method than conventional extraction.

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超声波辅助萃取对黑加仑果渣提取物物理性质、抗氧化活性和比色法 pH 值反应的影响

本研究旨在评估与传统提取方法相比，超声波提取黑加仑干果渣（DBP）中酚类化合物的效率。黑加仑干果渣萃取采用浸渍法（对照组）和三种超声功率（256、448 和 640 W），时间分别为 5、15 和 25 分钟。与浸渍样品（9.35%）相比，超声辅助萃取（UAE）DPB 的产量高出 40%。具体来说，与对照组相比，超声辅助提取样品 C（256 W，25 分钟）显著提高了单体花青素总含量（33%）、总酚含量（高达 16%）和自由基清除活性（26%）。经超声波处理的 DBP 的形态显示出多孔的细胞，类似于中空的蜂巢结构。经超声波处理的 DBP 的酚分析表明，花青素、羟基肉桂酸和黄酮醇的含量明显高于对照组。超声波还能提取通常需要强酸和高温才能提取的化合物，如杨梅素和槲皮素，从而证明超声波是一种比传统提取方法更好的提取方法。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量