Optimization of ultrasound assisted extraction of phenolic compounds from cornelian cherry fruits using response surface methodology

Cornelian cherry fruits are rich in health-related compounds. In the present study, the ultrasound-assisted extraction was used to maximize the recovery of anthocyanins and phenolic compounds from cornelian cherry. The optimal extraction conditions were determined and the influence of independent va...

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Bibliographic Details
Published in:CYTA: journal of food 2019-01, Vol.17 (1), p.814-823
Main Authors: Dumitraşcu, Loredana, Enachi, Elena, Stănciuc, Nicoleta, Aprodu, Iuliana
Format: Article
Language:English
Subjects:
Anthocyanins
antocianinas
cereza de cornalina
Cornelian cherry
degradación térmica
diseño experimental
Ethanol
experimental design
Fruits
High-performance liquid chromatography
Independent variables
Liquid chromatography
Optimization
Phenolic compounds
Phenols
Recovery
Response surface methodology
Thermal degradation
Ultrasonic imaging
ultrasonido
Ultrasound
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Summary:Cornelian cherry fruits are rich in health-related compounds. In the present study, the ultrasound-assisted extraction was used to maximize the recovery of anthocyanins and phenolic compounds from cornelian cherry. The optimal extraction conditions were determined and the influence of independent variables was checked through response surface methodology. The maximum recovery of anthocyanin and total phenolic compounds was obtained after 40 min at 30°C, when performing the extraction with aqueous ethanol of 80% and 60%, respectively. The major anthocyanins identified through HPLC were cyanidin-3-rutinoside and cyanidin-3-glucoside. The thermal degradation kinetic study revealed that up to 120°C, the anthocyanins from cornelian cherry were thermo-resistant, whereas at more severe temperatures were easily degraded. The kinetics of the heat-induced changes in total monomeric anthocyanins followed a first-order kinetic model, allowing to predict the thermal degradation parameters.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2019.1659418