Bioactive Power of Black Chokeberry Pomace as Affected by Advanced Extraction Techniques and Cryogrinding
Year: 2025
Type: article
Abstract: L.) pomace (BCP), a major by-product of juice production, is an underutilized source of polyphenols and anthocyanins with strong antioxidant properties. This study aimed to optimize and compare three green extraction techniques-pressurized liquid extraction (PLE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)-for recovering total polyphenols (TP) and total monomeric anthocyanins (TMA) from BCP, with reflux extraction as a benchmark. The effects of temperature, extraction time, and solid-solvent ratio were evaluated, and cryogrinding was assessed as a pre-treatment. PLE achieved the highest TP yields at elevated temperatures but reduced anthocyanin recovery, while MAE offered a balance of high TP and TMA, with strong antioxidant capacity. Cryogrinding enhanced TP extraction, with only 1 min of cryogrinding maximizing yield. UPLC-MS/MS analysis of optimized MAE extract confirmed cyanidin-3-glucoside and cyanidin-3-galactoside as dominant anthocyanins, alongside notable flavonols and phenolic acids, validating the rich phenolic profile. Overall, MAE combined with 1 min of cryogrinding proved to be the most effective approach for preserving heat-sensitive compounds while achieving high yields. These findings demonstrate that optimized green extraction can efficiently valorize BCP, supporting sustainable food processing and waste reduction in line with circular economy principles.
Source: Molecules
Institution: University of Zagreb
Language: English
Subfield: Biochemistry
Field: Medicine
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $3,258
OpenAlex ID: W4413971016