AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
The STUDIA UNIVERSITATIS BABEŞ-BOLYAI issue article summary
The summary of the selected article appears at the bottom of the page. In order to get back to the contents of the issue this article belongs to you have to access the link from the title. In order to see all the articles of the archive which have as author/co-author one of the authors mentioned below, you have to access the link from the author's name.
Authors: ANA MARIA BLEJAN, VIOLETA NOUR, ALEXANDRU RADU CORBU, SIMONA MARIANA POPESCU.
DOI: 10.24193/subbchem.2024.1.13
Published Online: 2024-03-30
Published Print: 2024-03-30
pp. 201-218
VIEW PDF
FULL PDF
Wild bilberry, blackcurrant and blackberry fruit pomaces obtained after industrial juice processing were extracted in water, 1% citric acid, 40%, 60% and 80% (v/v) aqueous ethanol using two extraction methods: maceration and ultrasound-assisted extraction. The total phenolics content (TPC), total anthocyanins content (TAC), and DPPH radical scavenging activity (RSA) were quantified in the extracts. TPC was about 2.3-3.2 times higher in ethanolic extracts as compared with the water extracts. The extracts made in 60% aqueous ethanol showed the highest values of TPC, TAC and RSA irrespective of extraction method and pomace matrix while water and 1% aqueous citric acid were very little effective in recovering anthocyanins and phenolic compounds. Bilberry pomace extracts made in 60% ethanol using maceration presented the highest TAC (585.21 mg CGE/L), TPC (3381.82 mg GAE/L) and RSA (2.05 mmol Trolox/l). The results showed that bilberry, blackcurrant and blackberry fruit pomaces can be a valuable source of bioactive compounds to be used in food supplements and functional foods.
Keywords:fruit pomaces, extraction, total phenolics content, total anthocyanins content, DPPH radical scavenging activity, correlations
