Green Approach to Enhance the Recovery of Polyphenols from Blackcurrant and Bilberry Leaves: Evaluation of Microwave-Assisted and Pressurized Liquid Extraction

Green Approach to Enhance the Recovery of Polyphenols from Blackcurrant and Bilberry Leaves: Evaluation of Microwave-Assisted and Pressurized Liquid Extraction

The aim of the present study was to evaluate microwave-assisted (MAE) and pressurized liquid extraction (PLE) for the recovery of polyphenols from blackcurrant and bilberry leaves and the preservation of their antioxidant activity. The extractions were carried out varying the solvent/solid (SS) rati...

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Published in:Molecules (Basel, Switzerland) Vol. 29; no. 6; p. 1351
Main Authors: Elez Garofulić, Ivona, Repajić, Maja, Cegledi, Ena, Dobroslavić, Erika, Dobrinčić, Ana, Zorić, Zoran, Pedisić, Sandra, Franković, Tatjana, Breški, Martina, Dragović-Uzelac, Verica
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 01-03-2024
MDPI
Subjects:
antioxidant
Antioxidants
Antioxidants - chemistry
Benzothiazoles
bilberry leaves
Bioflavonoids
blackcurrant leaves
extraction
Flavones
Flavonoids
Microwaves
Petroleum industry
Phenols
Plant Extracts - chemistry
Polyphenols
Polyphenols - chemistry
Solvents
Solvents - chemistry
Sulfonic Acids
Temperature
Ultrasonic imaging
Vaccinium myrtillus
Hungary
Germany
Croatia
blackcurrant leaves
polyphenols
antioxidant
extraction
bilberry leaves
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Summary:The aim of the present study was to evaluate microwave-assisted (MAE) and pressurized liquid extraction (PLE) for the recovery of polyphenols from blackcurrant and bilberry leaves and the preservation of their antioxidant activity. The extractions were carried out varying the solvent/solid (SS) ratio, temperature and time. During MAE, increasing the SS ratio increased the polyphenol concentration in the extracts from blackcurrant and bilberry leaves, while increasing the temperature had a positive effect only on bilberry polyphenols. During PLE, only a temperature increase was a determining factor for the isolation of blackcurrant leave polyphenols. Based on polyphenol recovery, optimal extraction parameters were established resulting in a yield of 62.10 and 56.06 mg/g dw in the blackcurrant and bilberry MAE extracts and 78.90 and 70.55 mg/g dw in the PLE extracts. The optimized extracts were profiled by UPLC ESI MS , and their antioxidant capacity was evaluated through FRAP, DPPH, ABTS and ORAC assays. The characterization of the extracts by UPLC ESI MS confirmed flavonols as the predominant compounds in both blackcurrant and bilberry leaves, while flavan-3-ols and procyanidins were the main compounds responsible for high antioxidant capacity as confirmed by the ABTS and ORAC assays. Due to the extract composition and antioxidant capacity, PLE proved to be a technique of choice for the production of blackcurrant and bilberry leave extracts with high potential for use as value-added ingredients in the food and nutraceutical industry.
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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules29061351