Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)

• Published in: Journal of food processing and preservation 2021-10, Vol.45 (10), p.n/a
• Main Authors: Kutlu, Naciye, Isci, Asli, Sakiyan, Ozge, Yilmaz, Asim Egemen
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15818

In this study, total phenolic compounds (TPCs) from cornelian cherry were extracted by using maceration (ME), ultrasound extraction (UE), and ohmic heating‐assisted ultrasound extraction (OAUE) methods. ME was used as a control group. It was observed that the ultrasound was effective on the yield of TPC in extraction and the effect was increased when this method was supported with ohmic heating (OH). The maximum TPC extracted was found to be 7.52 mg GAE/g dry matter (by using OAUE) which was 13% and 37% higher compared with that of obtained by UE and ME, respectively. It was also observed that the ohmic heating application decreased the extraction time by about 34% compared with UE. Moreover, the extracts obtained by OAUE had the highest total monomeric anthocyanin concentration and antioxidant activity. Consequently, the OH application prior to extraction played an active role in both obtaining the valuable compounds and decreasing the extraction time. Practical applications Cornelian cherry (Cornus mas), which is a natural antioxidant source, contains a significant number of valuable compounds (polyphenols, vitamins, minerals, etc.). Therefore, new extraction methods were used as an alternative to conventional methods (such as maceration) to extract the valuable compounds. It was observed that novel methods such as ultrasound and ohmic heating‐assisted extraction had a positive effect to increase extraction yield and saving time. Highly efficient applications (such as ohmic heating) on the extraction of bioactive compounds from food materials open up a new horizon in the food industry.