Abstract
The micellar extraction method (micellar mediated extraction (MME)) is an alternative method of classical extraction, which takes place with the participation of surfactants. In this method, instead of an organic solvent, a highly efficient solution of surfactants is used, which dissolves the desired component in hydrophobic micelles. Moreover, micellar extraction is often used for separating analytes from complex matrices, enriching analytes in environmental research, as well as for determining trace amounts of heavy metals or toxins in biological samples. The main goal of the presented study was to compare conventional extraction (using ethanol solutions) with micellar extraction (carried out with whey protein isolated (WPI) solutions and whey protein concentrated (WPC). The test material consisted of dried elderberry (Sambucus nigra) fruits. The comparison of the obtained extracts was performed by analyzing the contents of reducing compounds, flavonoid content, and the ability to reduce iron (III) ions in a system of three variables: Temperature, concentration and time. The obtained results clearly show that the factor influencing the efficiency of micellar extraction using WPC and WPI was time. The higher ability to reduce iron (III) ions was characterized by WPC protein extract as opposed to WPI extracts. The content of flavonoids in micellar extraction using protein extracts from WPC was higher than with the use of protein extracts from WPI.