Microwave Assisted Extraction of Phenolic Compounds from Sour Cherry Pomace

Date

2012-01-01

Author

Simsek, Meric
Şümnü, Servet Gülüm
Şahin, Serpil

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Microwave assisted extraction of sour cherry pomace at different conditions were compared with conventional extraction in terms of total phenolic content and antiradical efficiency. Total phenolic content and antiradical efficiency at the optimum conditions (700 W, ethanol-water, 12 min, 20 mL solvent/ g solid) of microwave assisted extraction were 14.14 mg GAE/g sample and 28.32 mg DPPH center dot/g sample, respectively. Total phenolic content and antiradical efficiency of extracts obtained by conventional extraction were 13.78 mg GAE/g sample and 24.74 mg DPPH center dot/g sample, respectively. Microwave assisted extraction increased antiradical efficiency and concentration of phenolic acids and shortened extraction time significantly.

Subject Keywords

Antiradical efficiency, Sour cherry, Phenolic, Microwave extraction, Fruit pomace

URI

https://hdl.handle.net/11511/36716

Collections

Department of Food Engineering, Article