Natural antioxidants in black chokeberry marc extract depending on the extraction method
2014
Dandena, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology;Silvanols Ltd., Riga (Latvia) | Zuka, L., Silvanols Ltd., Riga (Latvia) | Kostova, M., Medical Univ.-Sofia (Bulgaria)
The aim of this study was to find out the optimal conditions for extraction of natural antioxidants of grinded black chokeberry marc. The marc was extracted using microwave and ultrasound-assisted extraction methods in water/ethanol solutions with different degrees of concentration, using different particle sizes of the marc and different extraction times. Total content of polyphenols and anthocyanins was determined by spectrophotometry. The highest amount of total polyphenols was found in the extracts obtained using the ultrasound method, a 40% ethanol/water solution and a 1 mm diameter particle size extracted for 30 minutes. The microwave method presented the highest amount of anthocyanins in black chokeberry marc extract, using a 70% ethanol/water solution, a 2 mm diameter particles and 20 minute extraction time. It is necessary to find the most effective extraction method in order to develop a production technology for black chokeberry marc extracts rich in natural antioxidants.
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