Microwave Assisted Extraction of Phenolic Compounds from Sour Cherry Pomace

Simsek M., Sumnu G., Sahin S.

SEPARATION SCIENCE AND TECHNOLOGY, vol.47, no.8, pp.1248-1254, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 47 Issue: 8
  • Publication Date: 2012
  • Doi Number: 10.1080/01496395.2011.644616
  • Journal Name: SEPARATION SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1248-1254
  • Keywords: antiradical efficiency, fruit pomace, microwave extraction, phenolic, sour cherry, ANTIOXIDANT ACTIVITY, GLYCOSIDES, OPTIMIZATION, FLAVONOIDS, SOLVENT, PEACH
  • Middle East Technical University Affiliated: Yes

Abstract

Microwave assisted extraction of sour cherry pomace at different conditions were compared with conventional extraction in terms of total phenolic content and antiradical efficiency. Total phenolic content and antiradical efficiency at the optimum conditions (700 W, ethanol-water, 12 min, 20 mL solvent/ g solid) of microwave assisted extraction were 14.14 mg GAE/g sample and 28.32 mg DPPH center dot/g sample, respectively. Total phenolic content and antiradical efficiency of extracts obtained by conventional extraction were 13.78 mg GAE/g sample and 24.74 mg DPPH center dot/g sample, respectively. Microwave assisted extraction increased antiradical efficiency and concentration of phenolic acids and shortened extraction time significantly.