Extraction of phenolic compounds from sour cherry pomace with supercritical carbon dioxide: Impact of process parameters on the composition and antioxidant properties of extracts

被引：20

作者：

Wozniak, Lukasz ^{[1
]}

Marszalek, Krystian ^{[1
]}

Skapska, Sylwia ^{[1
]}

机构：

[1] Inst Agr & Food Biotechnol, Dept Fruit & Vegetable Prod Technol, 36 Rakowiecka St, PL-02532 Warsaw, Poland

来源：

SEPARATION SCIENCE AND TECHNOLOGY | 2016年 / 51卷 / 09期

关键词：

Sour cherry; pomace; supercritical fluid extraction; phenolic compounds; antioxidant properties; FLUID EXTRACTION; L; OPTIMIZATION; SUPEROXIDE; SCAVENGERS; LYCOPENE; FRUITS;

D O I：

10.1080/01496395.2016.1165705

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Sour cherry (Prunus cerasus) is rich in biologically active phenolic compounds. These compounds are concentrated in fruit skin and most of them remain in the leftovers during the production of juice. Supercritical carbon dioxide extraction was used to separate phenolic compounds from sour cherry pomace. The effects of temperature, pressure and the addition of ethanol on anthocyanin and the total phenolic content and radical scavenging activity of the extracts were investigated. The best results were acquired for 35 degrees C, 10 MPa and 80% ethanol addition. A strong correlation was found between the phenolic content and other features of the extracts.

引用

页码：1472 / 1479

页数：8

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