Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace

• Published in: Foods Vol. 9; no. 11; p. 1521
• Main Authors: Lončarić, Ante, Celeiro, Maria, Jozinović, Antun, Jelinić, Josip, Kovač, Tihomir, Jokić, Stela, Babić, Jurislav, Moslavac, Tihomir, Zavadlav, Sandra, Lores, Marta
• Format: Journal Article
• Language: English
• Published: MDPI AG 23-10-2020; MDPI
• Subjects: Agricultural wastes; Blueberries; blueberry pomace; Chemical properties; Composition; Extraction (Chemistry); high voltage electrical discharges; Identification and classification; Methods; polyphenolic compounds; Polyphenols; pulsed electric field; ultrasound; United Arab Emirates
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9111521

In this study, green extraction methods—high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)—were compared in terms of extraction yield of total and individual polyphenolic compounds, as well as the antioxidant capacity of blueberry pomace extracts. All extractions were performed with methanol- and ethanol-based solvents. The highest total polyphenols content (TPC) (10.52 mg of gallic acid equivalent (GAE) per g of dry weight (dw)) and antioxidant activity (AA) (0.83 mmol TE/g dw) were obtained by PEF-assisted extraction in the ethanol-based solvent after 100 pulses and 20 kV/cm, which corresponds to an energy input of 41.03 kJ/kg. A total of eighteen individual polyphenols were identified in all investigated blueberry pomace extracts by high-performance liquid chromatography with the diode-array detector (HPLC-DAD) and liquid chromatography electrospray ionization tandem mass spectrometric (LC-(HESI)-MS/MS). The highest anthocyanin (1757.32 µg/g of dw) and flavanol (297.86 µg/g of dw) yields were obtained in the methanol-based solvent, while the highest phenolic acid (625.47 µg/g of dw) and flavonol (157.54 µg/g of dw) yields were obtained in the ethanol-based solvent by PEF-assisted extraction at the energy input of 41.03 kJ/kg. These results indicated that PEF is a promising green extraction method which can improve the blueberry pomace’s polyphenol extraction yield.