Kinetics of ultrasound assisted extraction of anthocyanins from Aronia melanocarpa (black chokeberry) wastes

Black chokeberry fruits are very rich in antioxidant phenolics. After juice extraction, the wastes of pressed berries (juice production by-products) still contain important amount of phenolic species and namely anthocyanins. Ultrasound assisted extraction (UAE) from such wastes was studied. The influence of extraction time (0–240 min), temperature (20–70 °C), solvent composition (0–50% ethanol in water) and ultrasound power (0–100 W) on anthocyanins and polyphenols yields and on antioxidant capacity of the extracts was studied. High temperature and ethanol content in the solvent improved greatly the extraction yields. Ultrasounds improved mainly the extraction kinetics. Ultrasound effect was higher in the beginning of extraction process and at low temperatures. Suitability of UAE for preparation of antioxidant-rich plant extracts at reduced time and energy was confirmed obtaining high extraction efficiencies and high antioxidant capacities of Aronia extracts. To optimize extraction conditions a kinetic mathematical model, based on Peleg's equation and considering also the rate of anthocyanins thermal degradation, was proposed. The influences of extraction time, temperature, solvent composition and ultrasound power on polyphenols and anthocyanins yields and on antioxidant capacity were considered. The optimal conditions for anthocyanins extraction predicted by this model were experimentally validated.