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Article

Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace

1
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, HR 31000 Osijek, Croatia
2
CRETUS Institute, Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
3
Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia
*
Author to whom correspondence should be addressed.
Foods 2020, 9(11), 1521; https://doi.org/10.3390/foods9111521
Received: 1 October 2020 / Revised: 20 October 2020 / Accepted: 21 October 2020 / Published: 23 October 2020
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)
In this study, green extraction methods—high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)—were compared in terms of extraction yield of total and individual polyphenolic compounds, as well as the antioxidant capacity of blueberry pomace extracts. All extractions were performed with methanol- and ethanol-based solvents. The highest total polyphenols content (TPC) (10.52 mg of gallic acid equivalent (GAE) per g of dry weight (dw)) and antioxidant activity (AA) (0.83 mmol TE/g dw) were obtained by PEF-assisted extraction in the ethanol-based solvent after 100 pulses and 20 kV/cm, which corresponds to an energy input of 41.03 kJ/kg. A total of eighteen individual polyphenols were identified in all investigated blueberry pomace extracts by high-performance liquid chromatography with the diode-array detector (HPLC-DAD) and liquid chromatography electrospray ionization tandem mass spectrometric (LC-(HESI)-MS/MS). The highest anthocyanin (1757.32 µg/g of dw) and flavanol (297.86 µg/g of dw) yields were obtained in the methanol-based solvent, while the highest phenolic acid (625.47 µg/g of dw) and flavonol (157.54 µg/g of dw) yields were obtained in the ethanol-based solvent by PEF-assisted extraction at the energy input of 41.03 kJ/kg. These results indicated that PEF is a promising green extraction method which can improve the blueberry pomace’s polyphenol extraction yield. View Full-Text
Keywords: high voltage electrical discharges; pulsed electric field; ultrasound; blueberry pomace; polyphenolic compounds high voltage electrical discharges; pulsed electric field; ultrasound; blueberry pomace; polyphenolic compounds
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MDPI and ACS Style

Lončarić, A.; Celeiro, M.; Jozinović, A.; Jelinić, J.; Kovač, T.; Jokić, S.; Babić, J.; Moslavac, T.; Zavadlav, S.; Lores, M. Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace. Foods 2020, 9, 1521. https://doi.org/10.3390/foods9111521

AMA Style

Lončarić A, Celeiro M, Jozinović A, Jelinić J, Kovač T, Jokić S, Babić J, Moslavac T, Zavadlav S, Lores M. Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace. Foods. 2020; 9(11):1521. https://doi.org/10.3390/foods9111521

Chicago/Turabian Style

Lončarić, Ante, Maria Celeiro, Antun Jozinović, Josip Jelinić, Tihomir Kovač, Stela Jokić, Jurislav Babić, Tihomir Moslavac, Sandra Zavadlav, and Marta Lores. 2020. "Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace" Foods 9, no. 11: 1521. https://doi.org/10.3390/foods9111521

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