Evaluation of Microwave- and Ultrasound-Assisted Extraction Techniques for Revalorization of Black Chokeberry (Aronia melanocarpa) Fruit Pomace Anthocyanins
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Material
2.3. Extraction of Anthocyanins
2.3.1. MAE
2.3.2. UAE
2.3.3. CE
2.4. Determination of Total Monomeric Anthocyanins
- MW = molecular weight (for cyanidin-3-glucoside 449.2 g/mol);
- DF = dilution factor;
- 103 = factor for conversion g to mg;
- ε = molar absorption extinction coefficient (for cyanidin-3-glucoside 26,900 L/mol cm);
- l = cuvette thickness (1 cm).
2.5. UPLC ESI-MS2 Analysis of Individual Anthocyanins
2.6. Statistical Analysis
3. Results and Discussion
3.1. MAE of Black Chokeberry Pomace Anthocyanins
3.2. UAE of Black Chokeberry Pomace Anthocyanins
3.3. Characterization and Comparison of Optimized MAE and UAE Extracts with CE
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Solvent | Temperature (°C) | Irradiation Time (min) | TA (mg/100 g) |
---|---|---|---|---|
1 | 50% EtOH | 40 | 4 | 434.2 ± 28.3 |
2 | 6 | 324.8 ± 3.1 | ||
3 | 8 | 416.5 ± 8.8 | ||
4 | 10 | 237.9 ± 7.7 | ||
5 | 60 | 4 | 301.6 ± 0.9 | |
6 | 6 | 391.4 ± 4.1 | ||
7 | 8 | 226.7 ± 1.5 | ||
8 | 10 | 452.9 ± 26.5 | ||
9 | 80 | 4 | 461.8 ± 3.1 | |
10 | 6 | 374.7 ± 24.4 | ||
11 | 8 | 507.7 ± 8.1 | ||
12 | 10 | 396.8 ± 4.9 | ||
13 | 1% HCOOH in 50% EtOH | 40 | 4 | 520.1 ± 21.1 |
14 | 6 | 426.7 ± 1.0 | ||
15 | 8 | 404.9 ± 13.3 | ||
16 | 10 | 337.6 ± 28.9 | ||
17 | 60 | 4 | 535.8 ± 37.7 | |
18 | 6 | 479.0 ± 34.6 | ||
19 | 8 | 334.7 ± 4.2 | ||
20 | 10 | 375.7 ± 14.2 | ||
21 | 80 | 4 | 445.9 ± 24.9 | |
22 | 6 | 334.9 ± 11.3 | ||
23 | 8 | 366.0 ± 6.7 | ||
24 | 10 | 552.6 ± 1.0 |
Source of Variation | TA (mg/100 g) |
---|---|
Solvent | p = 0.08 |
50% EtOH | 393.9 ± 15.3 a |
1% HCOOH in 50% EtOH | 406.8 ± 21.3 a |
Temperature (°C) | p < 0.001 * |
40 | 358.8 ± 26.3 a |
60 | 412.2 ± 19.4 b |
80 | 430.1 ± 18.5 b |
Irradiation time (min) | p < 0.001 * |
4 | 449.9 ± 24.0 c |
6 | 349.9 ± 26.4 a |
8 | 409.4 ± 16.5 b |
10 | 392.3 ± 29.7 b |
Sample | Solvent | Amplitude (%) | Sonication Time (min) | TA (mg/100 g) |
---|---|---|---|---|
1 | 50% EtOH | 25 | 4 | 327.0 ± 26.3 |
2 | 6 | 252.7 ± 3.7 | ||
3 | 8 | 445.8 ± 7.8 | ||
4 | 10 | 400.4 ± 15.9 | ||
5 | 50 | 4 | 338.0 ± 31.7 | |
6 | 6 | 388.6 ± 9.5 | ||
7 | 8 | 491.4 ± 12.6 | ||
8 | 10 | 432.3 ± 28.8 | ||
9 | 75 | 4 | 429.0 ± 21.3 | |
10 | 6 | 407.9 ± 13.1 | ||
11 | 8 | 436.6 ± 12.0 | ||
12 | 10 | 442.3 ± 17.2 | ||
13 | 1% HCOOH in 50% EtOH | 25 | 4 | 398.6 ± 16.1 |
14 | 6 | 425.1 ± 7.9 | ||
15 | 8 | 449.2 ± 8.4 | ||
16 | 10 | 464.8 ± 41.5 | ||
17 | 50 | 4 | 399.5 ± 30.9 | |
18 | 6 | 389.4 ± 3.9 | ||
19 | 8 | 424.1 ± 13.4 | ||
20 | 10 | 401.6 ± 2.7 | ||
21 | 75 | 4 | 403.1 ± 4.6 | |
22 | 6 | 415.4 ± 6.3 | ||
23 | 8 | 399.1 ± 2.3 | ||
24 | 10 | 567.3 ± 2.4 |
Source of Variation | TA (mg/100 g) |
---|---|
Solvent | p = 0.483 |
50% EtOH | 399.3 ± 13.3 a |
1% HCOOH in 50% EtOH | 428.1 ± 10.1 a |
Amplitude (%) | p = 0.243 |
25 | 395.4 ± 17.7 a |
50 | 408.1 ± 11.2 a |
75 | 437.6 ± 13.4 a |
Sonication time (min) | p < 0.001 * |
4 | 382.5 ± 12.2 a |
6 | 379.9 ± 17.7 ab |
8 | 441.0 ± 8.7 bc |
10 | 451.4 ± 17.7 c |
Compound | Retention Time | Precursor Ion (m/z) | Product Ion (m/z) | Concentration (mg/100 g) | ||
---|---|---|---|---|---|---|
MAE | UAE | CE | ||||
Cyanidin-3-hexoside-(epi)catechin | 2.476 | 737 | 575, 287 | 0.14 ± 0.00 a | 0.23 ± 0.01 a | 0.11 ± 0.00 a |
Cyanidin-3-pentoside-(epi)catechin | 3.395 | 707 | 329, 287 | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a |
Cyanidin-3-O-galactoside | 4.231 | 449 | 287 | 149.1 ± 6.2 a | 142.6 ± 4.0 a | 125.8 ± 4.3 a |
Cyanidin-3-O-glucoside | 4.248 | 449 | 287 | 145.6 ± 3.1 a | 141.7 ± 4.7 a | 124.2 ± 3.4 a |
Cyanidin-3-O-arabinoside | 4.767 | 419 | 287 | 80.7 ± 2.2 b | 72.1 ± 2.1 b | 46.3 ± 1.9 a |
Cyanidin-3-O-xyloside | 5.205 | 419 | 287 | 80.4 ± 3.9 b | 63.2 ± 1.7 a | 56.4 ± 2.3 a |
Total UPLC ESI-MS2 identified compounds | 455.9 ± 3.1 b | 419.8 ± 4.9 b | 352.8 ± 11.9 a | |||
TA | 535.8 ± 37.7 a | 464.8 ± 29.3 a | 403.4 ± 7.5 a |
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Elez Garofulić, I.; Repajić, M.; Zorić, Z.; Jurendić, T.; Dragović-Uzelac, V. Evaluation of Microwave- and Ultrasound-Assisted Extraction Techniques for Revalorization of Black Chokeberry (Aronia melanocarpa) Fruit Pomace Anthocyanins. Sustainability 2023, 15, 7047. https://doi.org/10.3390/su15097047
Elez Garofulić I, Repajić M, Zorić Z, Jurendić T, Dragović-Uzelac V. Evaluation of Microwave- and Ultrasound-Assisted Extraction Techniques for Revalorization of Black Chokeberry (Aronia melanocarpa) Fruit Pomace Anthocyanins. Sustainability. 2023; 15(9):7047. https://doi.org/10.3390/su15097047
Chicago/Turabian StyleElez Garofulić, Ivona, Maja Repajić, Zoran Zorić, Tomislav Jurendić, and Verica Dragović-Uzelac. 2023. "Evaluation of Microwave- and Ultrasound-Assisted Extraction Techniques for Revalorization of Black Chokeberry (Aronia melanocarpa) Fruit Pomace Anthocyanins" Sustainability 15, no. 9: 7047. https://doi.org/10.3390/su15097047