Extraction of phenolic compounds from sour cherry pomace with supercritical carbon dioxide: Impact of process parameters on the composition and antioxidant properties of extracts |
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| Authors: | ?ukasz Wo?niak Krystian Marsza?ek Sylwia Sk?pska |
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| Affiliation: | 1. Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Warsaw, Polandlukasz.wozniak@ibprs.pl;3. Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Warsaw, Poland |
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| Abstract: | Sour cherry (Prunus cerasus) is rich in biologically active phenolic compounds. These compounds are concentrated in fruit skin and most of them remain in the leftovers during the production of juice. Supercritical carbon dioxide extraction was used to separate phenolic compounds from sour cherry pomace. The effects of temperature, pressure and the addition of ethanol on anthocyanin and the total phenolic content and radical scavenging activity of the extracts were investigated. The best results were acquired for 35°C, 10 MPa and 80% ethanol addition. A strong correlation was found between the phenolic content and other features of the extracts. |
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| Keywords: | Sour cherry pomace supercritical fluid extraction phenolic compounds antioxidant properties |
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