Journal article
The effect of different pressurized fluids on the extraction of anthocyanins and total phenolics from cranberry pomace
The Journal of supercritical fluids, v 175, 105279
Sep 2021
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
•Maximum anthocyanins were recovered using 100% ethanol at 60–120 °C/50 bar.•Major anthocyanins obtained were cyanidin and peonidin galactosides and arabinosides.•Phenolics in cranberry pomace were extracted with pressurized ethanol, water or citric acid.•Maximum total phenolic contents were recovered using 30% ethanol at 140 °C/50 bar.
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Cranberry pomace, a byproduct of the juice manufacturing, is a rich source of phenolics, mainly anthocyanins. Anthocyanins and phenolics were removed from cranberry pomace with water, 30–100% ethanol, or 5% citric acid in a pressurized fluid reactor at 40–160 °C and 50 or 200 bar. Total anthocyanin (mg cyanidin 3-glucoside equivalent, Cy3GE), total phenolics (mg gallic acid equivalent, GAE), antioxidant activity (µmol trolox equivalent), and anthocyanin composition (HPLC-UV) of the extracts were determined. Pressurized ethanol (100%) recovered maximum anthocyanins (6.02–8.42 mg Cy3GE d.w.) with insignificant effect of temperature at 40–120 °C/50 bar. Irrespective of the treatment, major anthocyanins were cyanidin 3-galactoside, cyanidin 3-arabinoside, peonidin 3-galactoside, and peonidin 3-arabinoside. Maximum total phenolic content (84.96 ± 7.82 mg GAE d.w.) was obtained with pressurized 30% ethanol at 140 °C/50 bar. Pressurized ethanol showed better Pearson correlation value (P = 0.84) between total anthocyanins and antioxidant capacity compared to pressurized water. Results demonstrate potential of pressurized fluid extraction with ethanol to selectively remove anthocyanins and total phenolics from cranberry pomace.
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Details
- Title
- The effect of different pressurized fluids on the extraction of anthocyanins and total phenolics from cranberry pomace
- Creators
- Marleny D.A. Saldaña - University of AlbertaEduardo Rodriguez Martinez - University of AlbertaJasreen K. Sekhon - Drexel UniversityHung Vo - University of Alberta
- Publication Details
- The Journal of supercritical fluids, v 175, 105279
- Publisher
- Elsevier
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Food and Hospitality Management
- Web of Science ID
- WOS:000657339100003
- Scopus ID
- 2-s2.0-85106327221
- Other Identifier
- 991019168645104721
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- Collaboration types
- Domestic collaboration
- International collaboration
- Web of Science research areas
- Chemistry, Physical
- Engineering, Chemical